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

Journal of Clean Technology · Vol. 3 No. 2 (2026) · hlm. 11–20

DOI
10.15294/joct.v3i2.63013
ISSN
2460-9811, 2460-8874
Terbit
2026-10-15
Penerbit
Universitas Negeri Semarang
Bahasa
eng
Lisensi
creativecommons.org/licenses/by-nc-nd/4.0

Abstrak

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.

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Ardiyan Adhi WibowoAfiliasi tidak diketahui6
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Zuhriyan Ash Shiddieqy BahlawanAfiliasi tidak diketahui4
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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/journals/joct/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Coconut Shell Liquid Smoke (CSLS) as a Sustainable, Natural Preservative in Fisheries: A Comprehensive Review on Thermochemical Processes, Efficacy, Safety and Future Prospects</dc:title>
	<dc:creator xml:lang="en">Prasetiawan, Haniif</dc:creator>
	<dc:creator xml:lang="en">Fardhyanti, Dewi Selvia</dc:creator>
	<dc:creator xml:lang="en">Triwibowo, Bayu</dc:creator>
	<dc:creator xml:lang="en">Ardhiansyah, Hanif </dc:creator>
	<dc:creator xml:lang="en">Savanti, Fisa</dc:creator>
	<dc:subject xml:lang="en">coconut shell</dc:subject>
	<dc:subject xml:lang="en">pyrolysis</dc:subject>
	<dc:subject xml:lang="en">fish</dc:subject>
	<dc:subject xml:lang="en">preservative </dc:subject>
	<dc:description xml:lang="en">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.</dc:description>
	<dc:publisher xml:lang="en">Universitas Negeri Semarang</dc:publisher>
	<dc:date>2026-10-15</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unnes.ac.id/journals/joct/article/view/63013</dc:identifier>
	<dc:identifier>10.15294/joct.v3i2.63013</dc:identifier>
	<dc:source xml:lang="en">Journal of Clean Technology; Vol. 3 No. 2 (2026): August 2026; 11-20</dc:source>
	<dc:source>2460-9811</dc:source>
	<dc:source>2460-8874</dc:source>
	<dc:source>10.15294/joct.v3i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.unnes.ac.id/journals/joct/article/view/63013/11515</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2026 Haniif Prasetiawan, Dewi Selvia Fardhyanti, Bayu Triwibowo, Hanif  Ardhiansyah, Fisa Savanti (Author)</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by-nc-nd/4.0</dc:rights>
</oai_dc:dc>