This study investigates the efficacy of chitosan-based edible coatings enhanced with jujube extract17 (JE; 2 mg/mL), cinnamon essential oil (CE; 2 mg/mL), and thymoquinone (TQ; 1.2 mg/mL or 0.618 mg/mL) as natural preservatives to extend the shelf life of green tiger prawn (Penaeus19 semisulcatus) during storage at 4 °C for 15 days. Key assessments encompassed chemical analyses,20 including peroxide values, thiobarbituric acid reactive substances (TBARS), and total volatile21 basic nitrogen (TVBN), alongside microbial assessments to determine contamination levels.22 Sensory evaluations and texture analysis (measuring hardness, springiness, cohesiveness, and23 chewiness) were also performed to comprehensively assess the overall quality. Results indicated24 that TQ-enriched coatings significantly prolonged the shelf life of shrimp, achieving acceptable25 quality for 12 days compared to 9 days for other coatings. Compared to controls, all treated samples26 exhibited a significant reduction in bacterial growth, peroxide levels, TBARS, TVBN, and pH.27 The coatings also improved texture parameters. Furthermore, the coatings enhanced the textural28 qualities of the samples. Sensory evaluation showed TQ coatings maintained acceptable scores for29Journal Pre-proof 2 12 days, 3 days longer than alternatives. TQ in chitosan, JE, and CE creates a synergistic30 preservation effect, promising active packaging for seafood shelf-life extension.

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