• ANJANA C R
• MS.PRIYADHARSHINI R
• DR PRATIBHA P.S

In recent years, growing concerns over environmental pollution caused by synthetic packaging have accelerated the search for sustainable, biodegradable alternatives. This study investigates the development of an edible wrap utilizing the white portion of watermelon rind (Citrullus lanatus), a nutrient-rich agricultural by-product. The rind was processed through blending, sieving, and sun-drying techniques to form a thin, flexible wrap. Sensory evaluation with 50 panelists revealed high acceptability, particularly in appearance (8.73±0.49) and overall acceptance (8.65±0.56). Nutritional analysis indicated the wrap contained 24.16 g/100g moisture, 6.70 g/100g total ash, 0.61 g/100g fat, 6.61 g/100g protein, 61.92 g/100g carbohydrates, and 57.27 g/100g dietary fiber, with an energy value of 279.61 kcal/100g. The findings highlight the potential of watermelon rind-based wraps as an eco-friendly, fiber-rich alternative to conventional packaging, promoting food waste valorization and advancing sustainable food technology. Further studies are recommended to enhance the mechanical properties and evaluate industrial scalability.

Edible wrap, Watermelon rind, Food waste valorization, Biodegradable packaging, Sustainable food technology, Dietary fibre, Agricultural by-product, Sensory evaluation, Nutritional analysis.

"DEVELOPMENT OF BIODEGRADABLE EDIBLE WRAP FROM WATERMELON RIND:AN INNOVATIVE APPROACH", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.12, Issue 5, page no.b816-b819, May-2025, Available :http://www.jetir.org/papers/JETIR2505198.pdf

"DEVELOPMENT OF BIODEGRADABLE EDIBLE WRAP FROM WATERMELON RIND:AN INNOVATIVE APPROACH", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.12, Issue 5, page no. ppb816-b819, May-2025, Available at : http://www.jetir.org/papers/JETIR2505198.pdf