This study for the first time evaluated the feasibility of using 100% microfibrillated cellulose (MFC) for barrier coating to preserve the shelf life of bananas. MFC was produced from a commercial bleached kraft hardwood pulp through mechanical milling and barrier coating was accomplished through dipping bananas in aqueous MFC suspensions. The performance of barrier coating on banana peel surface was evaluated from visual observations, banana weight loss, firmness, and dissolved soluble sugars content. The results indicate that coating MFC on banana peel surface delayed the banana browning, softening, and 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 on MFC barrier coating performance. The effects of 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.
