Chitosan-Based Edible Coatings for Food Preservation: A Critical Review of Mechanisms, Applications, and Future Prespective

Abstract

Chitosan-based edible coatings have emerged as promising bio-based preservation strategies for extending the shelf life of perishable foods. Due to their biodegradability, biocompatibility, film-forming properties, and inherent antimicrobial activity, chitosan coatings have been widely studied as alternatives to synthetic preservatives. However, their effectiveness varies considerably depending on food matrices, formulation approaches, and application methods, highlighting the need for a critical evaluation of current evidence. This review critically examines the physicochemical properties of chitosan and its primary preservation mechanisms, including antimicrobial activity, antioxidant capacity, and barrier performance. The effectiveness of chitosan coatings is compared across fruits, vegetables, meat, seafood, and dairy products, with emphasis on differences in food matrix responses, coating formulations, and preservation outcomes. Particular attention is given to coating application methods, including spraying, dipping, and foaming/dripping systems, to evaluate their suitability for laboratory and industrial use.

Recent advances in chitosan modification, such as nanochitosan, bioactive compound incorporation, and composite coating systems, are also discussed to assess their potential benefits and current limitations. Despite significant progress, major challenges remain in formulation standardization, sensory acceptance, industrial scalability, and regulatory approval. Future research should focus on developing multifunctional chitosan-based coatings with improved physicochemical stability, enhanced consumer acceptance, and compatibility with sustainable packaging technologies. Overall, this review provides a critical and comparative perspective on the current progress, challenges, and future potential of chitosan-based edible coatings as sustainable materials for next-generation food preservation systems.