Chitosan-Based Edible Coatings with Frankincense Essential Oil for Enhanced Food Preservation

This study evaluated the effects of chitosan composite edible coatings with frankincense essential oil on microbial growth and strawberry quality. Fresh strawberries were coated with 1% and 3% chitosan solution, both with and without the addition of frankincense essential oil, and stored under controlled conditions for eight days. The physical properties of strawberries, such as color, texture, moisture content, pH, and total soluble solids, were evaluated throughout the storage period. Results indicated that neither chitosan nor chitosan-frankincense oil coatings significantly altered the physical properties of the strawberries. However, all coatings effectively inhibited fungal growth. Notably, chitosan-frankincense oil coatings significantly reduced the growth of E.coli compared to both the chitosan coating and the control. Furthermore, the 1% chitosan-frankincense oil coating was found to be as effective as 3% chitosan coating in suppressing bacterial growth. These findings suggest that chitosan combined with frankincense oil can serve as an effective natural alternative for edible coating in food preservation, offering both antimicrobial benefits and quality retention during storage.