Incorporation of Cinnamon Essential Oil Pickering Emulsion Stabilized by Cellulose Nanocrystals Into Banana Peel Pectin‐Based Coating Film

Microbiological deterioration, particularly by molds, is a major issue in fruit spoilage. This study developed an edible coating made from banana peel pectin, cinnamon essential oil (CEO), and cellulose nanocrystals (CNC) using the Pickering emulsion technique as a prospective technology to maintain fruit quality. The most stable emulsion containing 0.05% CNC was selected based on the cream index, combined with 0.5% CEO and 0.5% pectin solution, then applied to fruits and cast into films. GC‐MS analysis of CEO revealed the presence of cinnamaldehyde, caryophyllene, and eugenol. SEM analysis of the pectin/CNC/CEO formulation showed a smooth and homogeneous film surface with a thickness of 0.02 ± 0.01 mm. The pectin/CNC/CEO coating effectively inhibited the growth of Botrytis cinerea and Penicillium digitatum , while reducing volume shrinkage and color degradation of fruits during storage. These findings demonstrate mechanical stability, homogeneous morphology, and antifungal activity, highlighting its potential to extend shelf life and preserve the quality of fresh fruits naturally and sustainably.