Microfibrillated cellulose (MFC) barrier coating for extending banana shelf life

Abstract

This study evaluated, for the first time, the feasibility of using 100% microfibrillated cellulose (MFC) for a barrier coating to preserve the shelf life of bananas. MFC was produced from a commercial bleached kraft hardwood pulp through mechanical milling. Barrier coating was accomplished by dipping bananas into aqueous MFC suspensions. Performance of the barrier coating on the banana peel surface was evaluated from visual observations, weight loss, firmness, and dissolved soluble sugars content of the bananas. The results indicated that coating the banana peel surface with MFC delayed the browning and softening of the banana and the conversion of banana carbohydrates into soluble sugars. Furthermore, the extent of mechanical fibrillation in producing MFC affected MFC suspension wettability of banana peel surface, as well as the effectiveness of banana preservation. Casting-made MFC films were used to understand various factors of MFC barrier coating performance. The extent of MFC fibrillation was found to be more effective than increasing the amount of coating in reducing water vapor permeation for better fruit protection.