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March 26, 2026Food Chemistry AdvancesOpen Access

Exploring the efficiency of chitosan-based edible coatings with essential oils in enhancing fish preservation: A systematic literature review

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Authors

NUNik Hafizah Nik UbaidillahNHNabilah Abdul HadiMTMeisam Tabatabaei

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Overview

Systematic review reveals chitosan-essential oil coatings extend seafood shelf life, suggesting a sustainable preservation method.

Key Points

  • This review investigates the effectiveness of chitosan-based edible coatings infused with essential oils for fish preservation.
  • Conducted a systematic review following PRISMA guidelines.
  • Analyzed 27 eligible studies published between 2021 and 2025.
  • Evaluated the effects of various chitosan-essential oil coatings on fish shelf life and quality.
  • Considered microbiological analyses, spoilage indicators like TVB-N, and antioxidant properties.
  • Chitosan-EO coatings extended seafood shelf life by 30-150% under refrigeration.
  • TVB-N values dropped from 59 to 17.7 mg/100g with Zataria multiflora EO coatings.
  • Significant reductions in microbial counts observed, maintaining limits for 18 days.
  • Antioxidant assays indicated a 44.72% decrease in Peroxide Value with nettle EO-CS coating.

Cite This Study

Ubaidillah et al. (2026) studied this question.

synapsesocial.com/papers/69c4ccebfdc3bde4489189eahttps://doi.org/10.1016/j.focha.2025.101217
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