The edible coating was made up of 5% apple pectin solution as the substrate and different concentration of apple polyphenol as the additive. The effects of the amount of apple polyphenol on the rheological properties and antioxidant activities of the edible coating were investigated. The results suggested that the control (pectin solution) and the mixture liquids all exhibited a shear-thinning behavior, indicating that they are typically non-Newtonian fluids. The increase of polyphenol addition amounts caused the significant increase of viscosity of the liquids: when the polyphenol concentration increased to 10 g/L, the viscosity reached to approximately 220 Pa, significantly higher than the control (108 Pa). Moreover, as the polyphenol addition increased, the antioxidant activities of the mixture liquids including the inhibition capacity against lipid oxidation, DPPH scavenging capacity and total reducing capability were significantly enhanced. At 10 g/L of the polyphenol concentration, the prepared mixture liquid had a higher antioxidant activity than that of BHT. However, the continuous increase of the polyphenol concentration did not lead to significant enhancement of the viscosity and antioxidant activity of the mixture liquid. In conclusion, a high viscous mixture liquid can be obtained by adding 10 g/L polyphenol into 5% pectin solution, and it can be used as a potential edible coating material in food preservation due to its good antioxidant activities.