• Systematic review of chitosan-essential oil coatings for fish preservation. • Nano-encapsulated EOs enhance antimicrobial efficacy of chitosan coatings. • EO-CS coatings extend seafood shelf life by 30-150% during refrigerated storage. • Chitosan-Zataria multiflora EO coatings reduce TVB-N values from 59 to 17.7 mg/100g. • Chitosan-EO coatings provide natural, sustainable preservation for diverse seafood. Chitosan (CS)-based edible coatings enriched with Essential Oils (EOs) represent an effective clean-label bio-preservative strategy for seafood, combining antimicrobial and antioxidant functionalities that maintain quality during chilled storage. Following PRISMA guidelines, a systematic review of 571 records identified 27 eligible studies published between 2021 and 2025 across Web of Science, Scopus, and Google Scholar. In general, under refrigeration (∼4°C), EO-CS coatings extended fish and fish products shelf life by 2–9 d, improving by 30–150% compared with uncoated controls. Microbiological analyses showed ≥3 log CFU g⁻¹ reductions and maintained total viable counts (TVC) within acceptable limits (≤6 log CFU g⁻¹) for up to 18 d via clove EO inclusion. Protein spoilage was mitigated, with Total Volatile Basic Nitrogen (TVB-N) values reduced from ∼59 to 17.7 mg 100 g⁻¹ by CS coatings with nano-encapsulated Zataria multiflora EO, while antioxidant assays revealed Peroxide Value (PV) decreases up to 44.72% using nettle EO-CS coating with starch nano crystals and DPPH radical scavenging activity as high as 89.7% using CS-curcumin composite. Structural improvements, including nano-reinforcement and functional additives (nettle EO-CS with starch nano crystals), lowered oxygen permeability by about 13.6%. Effective formulations typically contained 0.1–3.0% (w/v) CS and 0.1–5.0% (v/v) EOs or extracts, to achieve a balance between antimicrobial activity and sensory quality. Overall, EO-CS coatings provide a natural, scalable, and sustainable preservation approach.
Ubaidillah et al. (Tue,) studied this question.