Impact of sustainable polysaccharide coatings on shelf-life and quality parameters of bananas

Abstract This study addresses the urgent need for sustainable alternatives to conventional plastic food packaging by developing and evaluating novel starch-based coatings enriched with chitosan and bacterial nanocellulose (BNC) derived from food waste. These coatings were applied to unripe bananas and their effectiveness in extending shelf-life was assessed over 21 days under controlled conditions. The results demonstrate that the coatings, particularly those containing chitosan, significantly reduced weight loss (up to 35 %), preserved firmness (maintaining 35 % higher firmness), and delayed the increase in reducing sugars (up to 63 % reduction at day 14), effectively doubling the shelf-life of bananas. The superior performance of chitosan-containing coatings is attributed to their film-forming properties, creating a modified atmosphere that retards ripening. This research highlights the potential of valorizing food waste into sustainable, high-performance polymeric coatings for food preservation, contributing to a circular economy in the food industry. Further research is needed to optimize the coatings for long-term effectiveness beyond 14 days.