Research Progress in the Antibacterial and Antioxidant Effects of Chitosan‐Based Hydrogels on Chilled Meat Preservation and Their Mechanisms

Chilled meat possesses a tender texture, desirable flavor, and enhanced safety. However, prolonging the shelf life of chilled meat is a significant challenge under conventional packaging methods. Chitosan-based hydrogels present a viable solution to this issue due to their ease of preparation and possession of antibacterial and antioxidant properties. This paper reviews the preparation of chitosan-based hydrogels from two aspects: methods (solution casting, self-assembly, freeze-thaw cycles, radiation, electrospinning, and three-dimensional printing) and influencing factors (pH, temperature, enzymes, ions, radiation conditions, and cross-linking agents). Second, the applications of chitosan-based hydrogels in chilled meat preservation are summarized and classified (antibacterial applications, antioxidant applications, freshness indicators, and barrier applications). Third, we elucidate the antibacterial (disrupting cellular structure, chelating intracellular components, and inhibiting genetic processes) and antioxidant (inhibiting chain oxidation, stabilizing structure, and maintaining function) mechanisms of chitosan-based hydrogels through multiple pathways and provide strategies to enhance preservation performance. We conclude that the composition (chitosan properties and functional components) and structure (microstructure and cross-linking degree) of chitosan-based hydrogels exert impacts on preservation performance. To better promote the industrial application of chitosan-based hydrogels, it is essential to optimize economic costs, establish standardized regulations, accommodate real-world environments, and integrate advanced technologies. This study offers novel guidance and future perspectives for advancing chitosan-based hydrogels in sustainable food preservation.