Milad Daneshniya - Young Researchers and Elite Club, Qazvin Branch, Islamic Azad University, Qazvin, Iran. Department of food science and technology, faculty of Industrial and Mechanical engineering,Qazvin branch, Islamic Azad University, Qazvin, Iran
Mohammad Hossein Maleki - Young Researchers and Elite Club, Qazvin Branch, Islamic Azad University, Qazvin, Iran. Department of food science and technology, faculty of Industrial and Mechanical engineering,Qazvin branch, Islamic Azad University, Qazvin, Iran
Hooman Jalilvand Nezhad - Young Researchers and Elite Club, Qazvin Branch, Islamic Azad University, Qazvin, Iran. Department of food science and technology, faculty of Industrial and Mechanical engineering,Qazvin branch, Islamic Azad University, Qazvin, Iran
Vahid Jalali - Young Researchers and Elite Club, Qazvin Branch, Islamic Azad University, Qazvin, Iran. Department of food science and technology, faculty of Industrial and Mechanical engineering,Qazvin branch, Islamic Azad University, Qazvin, Iran
Masome Behrouzian - Department of Food Science and Technology, Khuzestan Agricultural Sciences and Natural Resources University, Ahvaz, Khuzestan, Iran

Titanium oxide, also known as titanium (IV) oxide, or titanium, is the natural form of oxidized titanium. Titanium dioxide is commonly detected in three forms of anatasis, rutile, and brookite. Concerning the critical importance of food safety and foodborne illnesses, cost efficiency, environmental considerations, and customers' convenience, researchers' attention has been appealed to titanium dioxide nanoparticles. These nanoparticles have been approved to be hazardless and inexpensive for production. The antimicrobial and photocatalytic activity make them desirable for utilization in active food packaging and films. These nanoparticles' antimicrobial action mechanisms are based on the degradation of the microorganism by hydroxyl radicals and the receptive oxygen species (ROS) formed by a light reaction in the water phase. Their ultraviolet blocking attribute and high oxidizing properties, resulting from the photocatalytic activity, have introduced them as the prime candidate for active food packaging and films. Holes produced by transmission of electrons from the Valance Band (VB) surface to the Conduction Band (CB) due to absorption of the specific wavelength are the foundation of photocatalytic activity. Based on the bottom-up or top-down approach, various methods can be taken to generate titanium dioxide nanoparticles. On the whole, metal and metal oxide nanoparticles and, specifically, TiO۲ nanoparticles can play a critical role in various fields, and food science is no exception. With response to some health-related considerations and extension of low-cost generation, nanoparticles can indicate more applicant role in the inhibition of food pathogens and food spoilage, leading to the reduction of food pathogen-related ailments and food wastes.

Titanium dioxide, Nanoparticle, Antimicrobial activity, Photocatalytic activity, Packaging