Chitosan-Based Edible Coatings Enriched with Plant Extracts: Antimicrobial and Antioxidant Properties, Applications and Future Perspectives

Food spoilage caused by microbial growth and oxidative deterioration remains one of the major challenges in the food industry. In recent years, increasing concerns regarding the environmental impact of synthetic packaging materials have stimulated interest in biodegradable and edible coating systems. Chitosan has emerged as one of the most promising biopolymers due to its film-forming ability, biodegradability, biocompatibility, and inherent antimicrobial activity. However, its functional performance can be further enhanced through the incorporation of plant extracts rich in phenolic and antioxidant compounds. This review summarizes the properties of chitosan-based edible coatings, their mechanisms of antimicrobial and antioxidant action, and their applications in various food products including fish, meat, fruits, and nuts. Particular attention is given to the synergistic effects between chitosan and plant extracts, which contribute to improved microbial control, reduced lipid oxidation, enhanced sensory quality, and extended shelf life. Recent studies and future perspectives regarding the development of active edible coatings are also discussed.

کلیدواژه ها:

Food preservation ، biodegradable film ، edible coating ، chitosan ، antioxidant properties