Cellulose-Based Barrier Coatings for Fruit: Using Hardwood Pulp to Reduce Food Waste
| Authors: | Junyong Zhu, Nicole M. Stark, Peter Kitin, Nayomi Z. Plaza, Jenna Zukswert |
| Year: | 2026 |
| Type: | Miscellaneous Publication |
| Station: | Forest Products Laboratory |
| Source: | Rooted in Research Issue 56. May 2026. U.S. Department of Agriculture, Forest Service, Forest Products Laboratory. |
Abstract
Food waste is a globally significant issue; up to 50 percent of fruit is lost from the time it is harvested until it is consumed. A new innovation from the Forest Service Forest Products Laboratory, Washington State University, and the University of Florida could address this issue while providing a new outlet and use for wood pulp. Barrier coatings for fruit made from naturally-derived, biodegradable compounds could be a safe and effective way to preserve fruit. These coatings are applied to the exterior of fruit peels with the intention of keeping the fruit fresher for longer.
In their research, Forest Products Laboratory scientists and collaborators tested different water-based mixtures of two cellulose-derived materials—microfibrillated cellulose and sodium carboxylmethyl cellulose (a food additive)—to determine which combination produced the most effective barrier coating. A study published in the journal Food Chemistry describes the results of this research using bananas as an example.