ABSTRACT

This study focuses on developing an edible coating from flaxseed mucilage, finger millet starch, and grape skin extract as a sustainable solution for food preservation. The coating's effectiveness was evaluated by measuring weight loss reduction, solubility, chemical stability, antioxidant activity, anti-inflammatory potential, and microbial safety. Results showed that coated produce had significant reductions in weight loss compared to uncoated samples: carrots (4.85% vs. 7.22%), tomatoes (4.24% vs. 5.48%), and ivy gourd (10.41% vs. 13.41%). The coating was fully soluble in water, 1–2% in oil, and 70–80% in alcohol, with a pH of 6.4. Grape skin extract enriched the coating with polyphenols, enhancing antioxidant properties. Anti-inflammatory activity increased with higher coating concentrations, showing inhibition from 7.3% (100 ?L) to 76.1% (1000 ?L), and an IC?? value of 661 ?L. Microbial load was 30 × 10¹ CFU/mL, within acceptable limits. This edible coating shows promise as a natural preservative, reducing post-harvest losses while offering functional benefits. Keywords: Edible coating, Antioxidant, Flaxseed, Grape skin powder, Finger millet
Publication date: 01/04/2026

https://www.ijbpas.com/pdf/2026/April/MS_IJBPAS_2026_10077.pdf

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https://doi.org/10.31032/IJBPAS/2026/15.4.10077