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초록·키워드
Spray-applied edible coatings require stable dispersion and appropriate rheological properties to ensure uniform application and effective retention of the coating layer. This study investigated the influence of chitin content on the physicochemical and rheological properties of cellulose nanofiber (CNF)/carrageenan-based edible coatings and their effects on banana storage quality. Coatings were prepared with 0.5 wt% CNF, 0.5 wt% carrageenan, and chitin at concentrations of 0, 0.5, or 1.0 wt%, designated as 0CT, 0.5CT, and 1.0CT, respectively. The coatings were characterized via Fourier transform infrared (FT-IR) spectroscopy, sedimentation analysis, rheological measurements, and morphological observation. Furthermore, their efficacy in preserving banana quality was assessed over a 12-day storage period. Chitin addition enhanced dispersion stability, significantly reducing the sedimentation index. All coatings exhibited shear-thinning behavior; notably, 0.5CT and 1.0CT showed elastic-dominant viscoelastic behavior across the tested frequency range, indicating improved structural integrity. Scanning electron microscopy revealed coating thicknesses of 2.15, 3.66, and 4.92 µm for 0CT, 0.5CT, and 1.0CT, respectively. After 12 days, the 1.0CT coating significantly decreased total color difference (ΔE) by 32.2% and increased firmness by 26.9% compared to the uncoated bananas. Ultimately, these findings suggest that reinforcing CNF/carrageenan coatings with chitin is a promising strategy for preserving banana quality during postharvest storage.
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