Valorization of Cascara coffee waste as antimicrobial edible coating for enhancing the snake fruit quality

Rachmat, Salsabila Luqyana
N, Kayla Azzahra
Zabrina, Layla Hawa Sahda
Hastati, Dwi Yuni

Bioculture Journal
Vol. 3 No. 2: January (2026)

Background: This study explores a strategy to decrease significant post-harvest losses due to spoilage. Edible coating on fruit can help maintain its quality and extend shelf life by slowing physiological processes such as respiration and transpiration. Method: The coating was formulated divided into two formulas, one is fresh cascara coating while other is dried cascara coating that was obtained by drying at 60 °C for 4 hours. Both 300 grams of cascara were extracted by maceration with 96% ethanol (ratio 1:2) for 24 hours. Extracts were mixed with 2.5% (w/v) chitosan solution, 4 g glycerol, and 0.1% Tween 80, then homogenized using a magnetic stirrer. Washed and air-dried snake fruit fruits were dipped in the coating solution, dried at 50 °C for 30 minutes. The coating formulation included food grade glycerol as a plasticizer and was applied using a dipping method. Snake fruit that has been coated with the solution stored at room temperature and evaluated for its shelf life and antimicrobial activity. Finding: This research utilized cascara extract as the main ingredient of an edible coating applied to snake fruit. As a result, cascara can be used into functional materials since it has been investigated as a natural source of bioactive compounds, particularly phenolics, with notable antimicrobial potential and bioactive content of polyphenols. When applied as a snake fruit coating, cascara-based edible coating can inhibit microbial growth and extend shelf life while maintaining fruit quality. Conclusion: This approach can be applied to underutilized by-products from coffee beans, reducing dependency on synthetic preservatives and plastics while also offering a promising alternative for antimicrobial edible coating to promote valorization, circular economy practices, and innovation in food packaging. Novelty/Originality of this article: This research introduces a novel application of coffee cherry by-products (cascara) specifically formulated for snake fruit (Salacca zalacca), a tropical commodity with unique preservation challenges.