A Comprehensive Review of Innovative Nano and Chitosan-Based Packaging Technologies for Enhancing the Shelf Life of Sturgeon Caviar

Caviar is one of the strategic and export-oriented products of Iran's fisheries industry. This valuable food item is rich in omega-3 fatty acids and various vitamins, including A, B vitamins and E. Until recent decades, the Caspian Sea supplied 90% of the world's caviar. Today, most of the caviar consumed globally is produced and marketed through aquaculture. Currently, China is among the largest caviar producers worldwide. Due to its unique chemical composition, high protein and fat content, the presence of residual tissue and the lack of adequate thermal treatment, caviar is highly prone to microbial and chemical spoilage. This issue is particularly significant during the export process, which often takes a long time. Common preservation methods, such as salting and cold chain storage, are insufficient for maintaining the long-term quality and shelf life of caviar. Recent research has explored innovative caviar coating methods, including nanotechnology and natural preservatives like chitosan, to enhance its shelf life and quality.