Soluble soybean polysaccharide/carboxymethyl chitosan coatings incorporated with lavender essential oil: Structure, properties and application in fruit preservation

Soluble soybean polysaccharide (SSPS)-based coatings incorporated with carboxymethyl chitosan (CMCS) and lavender essential oil (LEO) were developed by high shear homogenization for enhancing storability of banana. The chemical and structural properties of the SSPS-based coating films were investigated. The results suggested that strong interactions occurred between LEO and the polysaccharides. The mechanical properties, water resistance and barrier abilities to ultraviolet light and water vapor of the SSPS-based films were improved by the incorporation of CMCS and LEO. Contact angle results showed that the SSPS/CMCS/LEO emulsion coating exhibited excellent wettability onto banana surface. The SSPS/CMCS/LEO coating offered excellent bacterial inhibitory effect against both Gram-positive and Gram-negative bacteria. The antioxidant results revealed that LEO can highly augment the antioxidant activity of the SSPS-based coatings. After 9 days of storage, the SSPS/CMCS/LEO coating remarkably reduced the browning of postharvest banana fruits. This study indicated that the SSPS-based emulsion coatings incorporated with CMCS and LEO have substantial potential for extending the shelf life of perishable fruits like banana under ambient temperature. • Edible fruit coatings based on soluble soybean polysaccharide (SSPS) were developed. • Carboxymethyl chitosan was introduced to strengthen the SSPS-based coating films. • Incorporation of essential oil provides efficient antibacterial and antioxidative actions. • SSPS-based active coatings can reduce the browning of postharvest banana fruits.