Incorporating carboxymethyl cellulose into microfibrillated cellulose for barrier coating to delay banana browning and extend shelf life
| Authors: | Jing Geng, Nicole M. Stark, Peter Kitin, Xiao Zhang, Nayomi Z. Plaza, Junyong Zhu |
| Year: | 2025 |
| Type: | Scientific Journal |
| Station: | Forest Products Laboratory |
| DOI: | https://doi.org/10.1016/j.foodchem.2025.144664 |
| Source: | Food Chemistry |
Abstract
Postharvest fruit losses can be 25–50 %. This study is to develop a microfibrillated cellulose (MFC)-based lowcost barrier coating technology to extend banana shelf life and decrease postharvest losses. The coating performance of MFC adding carboxymethyl cellulose (MFC/CMC) on banana was evaluated by monitoring banana peel appearance/color browning, weight loss, firmness, and total soluble solids (TSS) at the ambient condition. The results showed that MFC/CMC coating with the addition of a proper amount of CMC could effectively delay banana browning by 2 days and decrease weight loss over 30 % compared with control. When using aqueous suspensions of MFC/CMC with concentration (wt%) ratio of 0.55:0.05 for coating, banana ripening process was not slowed with respect to banana browning, in other words, MFC/CMC (0.55:0.05) coating delayed peel browning by 2 days, it also simultaneously decreased softening. This work has potential for developing a low-cost and plant-based coating material to extend fruit shelf life.