Chitosan-Based Active Packaging for Shrimp Preservation: Development, Functionalization, and Industrial Prospects

TL;DR

This review explores how chitosan-based packaging can preserve shrimp by enhancing antimicrobial and barrier properties, offering a sustainable alternative to traditional methods.

Contribution

The paper provides a comprehensive review of recent advancements in functionalizing chitosan films for shrimp preservation.

Findings

Functionalized chitosan films improve antimicrobial efficacy and barrier properties against oxygen and water vapor.

Incorporating bioactive compounds and nanofillers enhances mechanical stability and preservation effectiveness.

Chitosan-based coatings help maintain shrimp quality by inhibiting microbial growth and lipid oxidation.

Abstract

The global demand for sustainable and effective food preservation techniques has spurred significant interest in biodegradable packaging materials, with chitosan films emerging as a promising solution for extending the shelf life of highly perishable seafood products such as shrimp. This review systematically summarizes recent advances in the development, characterization, and functional enhancement of chitosan-based films for shrimp. Chitosan, derived from chitin, has inherent antimicrobial, antioxidant, and biodegradable properties, making it an ideal candidate for eco-friendly packaging. The key physicochemical and functional properties of chitosan films, including their mechanical strength, barrier performance, and structural characteristics, are discussed. Functional enhancements, such as the incorporation of natural bioactive compounds (e.g., essential oils and plant extracts) and nanofillers, have been shown to significantly improve the antimicrobial efficacy, oxygen and water vapor barrier properties, and mechanical stability of films. A critical aspect of this progress is the synergistic effect achieved by combining chitosan with other antimicrobials, which broadens the spectrum of activity against various bacterial strains and enhances overall preservation efficacy. Recent studies have demonstrated that functionalized chitosan coatings effectively inhibit microbial growth, retard lipid oxidation, and maintain sensory and nutritional quality during refrigerated storage of shrimp. In addition, this review evaluates current limitations related to large-scale production, cost-effectiveness, and regulatory approval for commercial applications. Overall, chitosan-based preservation systems represent a promising approach for sustainable seafood packaging. Future research may focus on industrial scalability, multifunctional film design, and integration with smart/active packaging technologies.

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