A Review of Essential Oils in Edible Films and Coatings for Seafood Preservation: Functional Roles, Safety, and Regulatory Considerations

Seafood deteriorates rapidly after harvest, leading to significant economic losses and driving the need for advanced, natural preservation strategies. This review explores the incorporation of essential oils (EOs) into edible films and coatings (EFCs) for seafood applications, focusing on their functional roles, antimicrobial efficacy, and regulatory considerations. Biopolymers such as chitosan, gelatin, soy protein isolate, and starch are evaluated as carriers for EOs including clove, cinnamon, oregano, garlic, and pomelo. These systems exhibit potent antimicrobial and antioxidant activities against spoilage microorganisms such as Pseudomonas spp., Listeria monocytogenes, and Shewanella spp. Specific formulations, such as chitosan-gelatin films with 1% clove oil, successfully extended the shelf life of shrimp and salmon by inhibiting microbial growth and oxidative degradation. The review also compares EO concentrations (0.3-2%) relative to their minimal inhibitory concentrations (MICs), discusses performance variations among EFC types, and addresses challenges like EO volatility and sensory alterations. Regulatory frameworks in the EU and USA, including GRAS designation and migration limits, are critically reviewed. Overall, EO-enriched EFCs represent a sustainable and commercially promising alternative to synthetic preservatives, aligning with the global demand for cleaner and greener food packaging solutions.

HIGHLIGHTS

Clove, oregano, cinnamon, thyme, and garlic are essential oils that exhibit strong antimicrobial and antioxidant activities in seafood preservation.

Incorporating essential oils into chitosan and gelatin matrices enhances their ability to suppress microbial growth and inhibit lipid oxidation in fish and shrimp.

Nanoemulsion and encapsulation techniques improve essential oil stability, bioavailability, and sensory compatibility.

Regulatory compliance for essential oil use in food packaging is addressed under the EU, FDA, and Codex frameworks.

Sensory alteration and volatility of essential oils remain key challenges, with controlled-release systems offering potential solutions.

GRAPHICAL ABSTRACT