Work

Coconut Shell Liquid Smoke (CSLS) as a Sustainable, Natural Preservative in Fisheries: A Comprehensive Review on Thermochemical Processes, Efficacy, Safety and Future Prospects

Year: 2026

Type: article

Abstract: This review article synthesizes findings from the last two decades (2010–2026) on the preparation, chemical composition, preservation efficacy, and safety profile of coconut shell liquid smoke (CSLS) as a natural, sustainable fish preservative. Conventional slow pyrolysis (yielding optimal phenol levels at 450–550°C) and advanced Microwave-Assisted Pyrolysis (MAP, achieving yields up to 34.6% and operating at 255–280°C with 2–3 mm particle sizes) represent the primary thermochemical techniques. Purification via redistillation, filtration, and membrane separation (ultrafiltration/nanofiltration) successfully minimizes toxic polycyclic aromatic hydrocarbons (PAHs), producing food-grade liquid smoke (grades A and B) that complies with strict safety standards. CSLS contains key phenolic compounds, organic acids, and carbonyls that provide dual antimicrobial and antioxidant actions. Minimum Inhibitory Concentrations (MIC) of 0.22% to 0.40% are effective against major spoilage pathogens such as Pseudomonas aeruginosa, Staphylococcus aureus, and Escherichia coli. Applications of CSLS at concentrations of 2.5% to 7.0% significantly extend the shelf life of various fish products (fillets, balls, cakes). Advanced delivery formulations, including edible chitosan coatings and chitosan/maltodextrin nanocapsules, offer sustained release, maintaining fish freshness for up to 48 hours at room temperature. Furthermore, purified CSLS exhibits low cytotoxicity and offers therapeutic benefits such as anti-inflammatory and oral ulcer healing properties. Despite these benefits, scalability, life cycle assessments (LCA), ecotoxicity in aquatic environments, and comprehensive consumer sensory acceptance remain critical gaps. This review outlines pathways to transition CSLS from pilot-scale applications to industrial-scale sustainable fisheries preservation.

Source: Journal of Clean Technology

DOI: 10.15294/joct.v3i2.63013

Authors: Haniif Prasetiawan, Dewi Selvia Fardhyanti, Bayu Triwibowo, Hanif Ardhiansyah, Fisa Savanti

Institution: State University of Semarang

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Responsible consumption and production

Open Access status: hybrid

Funder: Universitas Negeri Semarang