Abstract
Chitosan (CS) and its modification with fatty acid (FA) in addition to the nanoencapsulation with essential oils (EOs) have emerged as promising approaches with diverse applications, particularly in food and fruit preservation. This review aims to curate data on the prospects of CS modified with FA as nanostructures, serving as carriers for EOs and its application in the preservation of fruits. A narrative review with no restricted period was used for the general overview of CS and strategies for its modification with FA. Report on CS modified with FA and nanoencapsulation with EO and their applications were appraised. The prospects of CS modified with FA and EO nanoencapsulation in food and fruit preservation were outlined. Most chitosan-fatty acid (CS-FA) studies have found relevance in water, medical and pharmaceutical industries, with few studies on food preservation. CS-FA formulation with EOs shows substantial potential in preserving fruits and will significantly impact the food industry in the future by extending the shelf life of fruits and reducing food waste.
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