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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) · pp. 11–20

DOI
10.15294/joct.v3i2.63013
ISSN
2460-9811, 2460-8874
Published
2026-10-15
Publisher
Universitas Negeri Semarang
Language
eng
License
creativecommons.org/licenses/by-nc-nd/4.0

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.

Keywords

Collaboration network of the authors

40 authors · 157 co-authorship links · 13 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • State University of Semarang
  • Universiti Teknologi MARA
  • IPB University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Zuhriyan Ash Shiddieqy BahlawanState University of Semarang6
Ardiyan Adhi WibowoState University of Semarang4
Ratna Dewi KusumaningtyasState University of Semarang4
Wiwit SetyowatiState University of Semarang3
Astrilia DamayantiState University of Semarang3
Megawati MegawatiState University of Semarang3
DihartoState University of Semarang2
Eko Budi SantosoState University of Semarang2
Vicky Rosyid HidayatState University of Semarang2
Sintia Putri MaulitaState University of Semarang2
Dhoni HartantoState University of Semarang2
Miradatul Najwa Muhd RodhiUniversiti Teknologi MARA2
Fazlena HamzahUniversiti Teknologi MARA2
Harumi VenyUniversiti Teknologi MARA2
Nadya Alfa Cahaya ImaniState University of Semarang2
Muhammad WaskitoState University of Semarang2
Christina May Putri CahyaningrumAffiliation unknown2
Alifyan SyauqiState University of Semarang2
Salwa Nur FadilahAffiliation unknown1
Fahrudin FahrudinState University of Semarang1
Catur Rini WidyastutiState University of Semarang1
Moch Faizal RachmadiState University of Semarang1
Reni Ainun JannahState University of Semarang1
Rizky IchwanState University of Semarang1
Syifa Azzahra Putri SolihinState University of Semarang1
Didik Nopianto Agung NugradiState University of Semarang1
Kristoforus VedroState University of Semarang1
FahrudinAffiliation unknown1
Salwa Nur FadilaState University of Semarang1
Anissa FajrianiState University of Semarang1
Dimas WicaksonoState University of Semarang1
. NurhayatiAffiliation unknown1
Budi Indra SetiawanIPB University1
Aulia MukadisState University of Semarang1
Afrissa Viola MottiState University of Semarang1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/journals/joct/oai, first harvested 6 Nov 2026, last seen 8 Nov 2026.
Original metadata (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>