Flavoring and Coating Technologies for Processing Methods, Packaging Materials, and Preservation of Food

Abstract

The food sector addresses perhaps the main business with regard to degree, speculation, and variety. In a forever-evolving society, dietary requirements and inclinations are broadly factors. Alongside offering extraordinary mechanical help for inventive and valued items, the ongoing food industry ought to likewise cover the essential necessities of a consistently expanding populace. Active food packaging strategies have experienced a tremendous push forward in the last two decades. It is a great opportunity to decide which bioactive component will be more appropriate for each specific application once the microbiological hazards for each type of food item are recognized and the microbial targets are clearly differentiated. In order to improve Flavor delivery and preservation, the food industry and the science of Flavor are constantly creating new ingredients, processing techniques, and packaging materials. This improves the quality and acceptability of food by boosting Flavor stability. As most Flavors can be influenced by interactions with other food ingredients in addition to being volatile and chemically unstable to air, light, moisture, and high temperatures. The food sector will succeed in the long run if new technologies are quickly adopted and effectively used to meet both current and future consumer expectations.

1. Introduction

A Flavor is a chemical substance or a combination of multiple chemical substances, that has an odor. They are abundant in a variety of products, including food, wine, spices, cosmetics, perfume, and essential oils. Their use in the food industry is not simple, and their effectiveness is frequently the result of the presence of numerous volatile ingredients with different chemical and physicochemical properties. In addition, different processing techniques for food can have different sensorial effects depending on the characteristics of each compound [1].

Interest in the stability of Flavors and bioactive ingredients in food items has grown. Foods’ overall Flavor and nutritional value can be altered by the production and storage procedures, packaging materials, and types of ingredients utilized. Despite the fact that Flavor technology is well established, new goods should be incorporated into existing products and other approaches should be applied in order to enhance the performance of food Flavoring. Since they can be used to enhance the esthetic and quality of foods as well as boost their safety, edible coatings are one of the alternatives to conventional techniques [2].

One of the most crucial qualities of food items is Flavor, which is frequently changed during processing, necessitating the use of Flavoring compounds in the formulation [3]. Flavors are among the most expensive components used in food items, and even in little amounts, they have a significant impact on the food products’ quality and price [2]. Since they can also be effective antioxidants, antimicrobials, and nutraceuticals, they are some of the chemicals that are added to food products most frequently, not only to improve their Flavor but also to promote food preservation [1, 4].

In order to improve Flavor delivery and preservation, the food industry and the field of Flavor science are constantly developing new ingredients, processing techniques, and packaging materials. This will improve the quality and acceptability of foods by increasing their Flavor stability and preservation. The majority of Flavors are chemically and physically unstable to air, light, moisture, and high temperatures; in addition, interactions with other food ingredients may have an impact [2, 5]. The development of fresher materials and the consolidation of bioactive mixtures in packaging films have responded to a change in the food industry during this time, and they have done so concurrently with the advancement of cutting-edge techniques for the identification of emerging and safe food-borne microbes. The most popular way of Flavor compound encapsulation is the employment of a variety of approaches. Different Flavor protection and application strategies have been employed in the industry (e.g., spray drying and extrusion). Coatings can be used to encapsulate Flavors and other functional ingredients to improve food qualities both before and after processing. Coatings are frequently used to protect food from environmental aggressions and extend shelf life. This “active packaging” approach was created to make the most of the coating system’s edibility, high compound retention, and controlled release characteristics. Businesses who opt to recycle the materials, however, must also deal with the classification issue because the majority of packages are composed of a blend of materials with different qualities. Recycling is today a difficult and expensive task due to the recovery, selecting, cleaning, and reprocessing of resources [6]. Due to this, research into renewable raw materials has intensified recently in an effort to reduce pollution issues by using alternative biodegradable packaging [7]. As a result, biodegradable packaging has emerged to take the place of traditional materials that cannot be recycled. The product can be protected by such biodegradable materials, which are also reasonably easy to create, recycle, and decay [8]. The majority of biodegradable packaging often involves the use of ecologically friendly polymeric materials with the goal of preserving quality and prolonging the shelf life of minimally processed goods, like fruits and vegetables [9, 10]. With a focus on the key ingredients (such as biopolymers, additives, bioactive ingredients, and probiotic components), manufacturing processes (for edible film or coatings), and their use in specific products, this chapter’s objective is to provide an overview of the state-of-the-art in edible film and coating used in various foods. This analysis also describes the essential conditions that biodegradable packaging must meet in order to be employed in specific applications for the preservation and improvement of different food products. Films and coatings that are edible are among these uses.

In this chapter, after describing the main aspects of Flavoring science, the utilization of edible coatings in foods and the application of Flavors using coating technology are detailed.

2. Purpose of food preservation

The primary goals of food preservation are to provide value-added goods, promote diet variety, and combat improper agricultural planning [11]. The primary ingredients for food are produced by several sectors of the agriculture industry. Inadequate management or bad planning in agricultural production can be remedied by avoiding erroneous locations, timings, and quantities of raw food components as well as by prolonging storage life using simple preservation procedures. Value-added food products can provide higher-quality foods with more nutritive, practical, and sensory qualities. The desire from consumers for more convenient and healthier food options has an impact on food preservation procedures. Eating should not be boring for customers; it should be entertaining. Many different dishes with a range of Flavors and tastes are enjoyed by people. Diet diversification is essential, especially in less developed countries, to reduce reliance on a single type of grain (i.e. rice or wheat). In addition, stockpiling, appropriation, and food protection are important factors in achieving food security. In terms of food preservation, it’ is important to keep in mind that desired quality, desired rack life, and desired consumers should all be taken into account.

3. Methods for food preservation

There are currently many methods for food preservation available to the food industry. According to the method of action, the significant food protection procedures can be divided into three categories: (i) preventing recontamination both before and after processing; (ii) directly inactivating bacteria, yeasts, molds, or enzymes; and (iii) slowing down or inhibiting chemical deterioration and microbial growth [12]. A few of the methods or processes from the aforementioned domains are shown in Figure 1. It would often be quite difficult to make a clear distinction between inhibition and inactivation. Think about the freezing and drying methods of preservation. Although the main objective of freezing and drying is to restrict the growth of germs during storage, some bacteria are also eliminated. When items are frozen, between 10 and 60% of the viable microbial population seems to perish, and this percentage increases over time. The sections that follow provide a list of several food preservation methods [11] as shown in Figure 1. The part that follows the topic of food preservation talks about the flavor of foods, which is affected by the nature of foods and how to preserve them.

Figure 1.

Major food preservation techniques.

4. Flavoring of foods

Flavor is typically the result of the presence of volatile and nonvolatile components with a wide variety of physicochemical properties inside complicated matrices [6]. In reality, Flavors account for more than 25% of the global market for food additives, and the majority of Flavoring compounds are created through chemical synthesis or by extracting them from natural sources. The primary purpose of Flavors is to give food a certain taste or scent. The volatile chemicals affect both taste and scent, whereas the nonvolatile ones primarily affect taste [6, 7].

5. Flavors used in preservation and processing of foods

Flavor additives are used for specific purposes, such as improving the appeal of pharmaceuticals or nutraceuticals (such as vitamin C and multivitamin tablets that are coated with a sweet taste) [8], reducing the risk of foodborne illness, and phlegm contamination. Examples of these purposes include improving the appeal of low-flavor impact foods, giving a specific attribute to foods made from several component materials, restoring the integrity of Flavors that have been negatively impacted by processing conditions and more [9]. Flavors should work well with other components, withstand processing conditions while maintaining their qualities (such as high temperatures and pressures, irradiation, vacuum, and pH), and be stable after processing. Flavors must also adhere to all applicable safety regulations as well as other legal requirements. The consumer’s acceptance is another crucial consideration because it has a significant impact on how the idea of employing Flavorings in food is perceived. A Flavor that meets most of the previous criteria will be more probably accepted by the consumer [8]. The most important requirements for Flavors used in foods are summarized in Figure 2.

Figure 2.

Main requirements for Flavors used in foods.

Processing, packaging, storage, distribution, and retailing conditions will have an impact on how well additional Flavor characteristics are retained; as a result, it is crucial to choose the form and point of introduction of Flavorings in the process correctly.

To minimize exposure to harmful circumstances, Flavorings must be introduced near the conclusion of the processing activity. Flavorings should be included with the other ingredients wherever possible to prevent damage to them during processing. The majority of Flavorings are typically available in a variety of formats, including liquids [2], powders, and capsules [10, 11].

Food preservation can be achieved by promoting a longer shelf-life using techniques such as freezing, chilling, drying, curing, vacuum packing, modified atmosphere packaging, acidifying, fermenting, or adding chemical or natural preservatives (e.g., plant-derived antimicrobials) [12, 13]. In the last decade, the food industry has focused on procedures that deliver food providing a high level of microbial safety, good organoleptic quality, and nutritionally healthy, while minimizing the use of chemical preservatives [14, 15]. For example, spices and herbs, which are currently used as Flavoring and seasoning agents in foods, not only help preserving food due to their natural antimicrobial and antioxidant properties but also add Flavor [16].

Essential oils that are volatile have a lot of potential as food antimicrobials. These are primarily derived from herbs and spices and are in charge of giving food its Flavor [17, 18, 19, 20]. Scientific research also indicates that these oils have potent antioxidant capabilities, which are advantageous for preventing free radicals’ role in organoleptic deterioration. When added to food, these properties would delay microbial contamination and hence delay the start of rotting [16, 21, 22]. There are currently 3000 EOs documented, of which 300 are commercially available [23, 24, 25].

Despite some Eos having minimum inhibitory concentrations (MIC), they need to be two to ten times higher in food products than they were in vivo tests to have the same antibacterial action [25].

In addition, Gram-positive bacteria appear to be more vulnerable to Eos than Gram-negative bacteria [26]. Despite all the EOs advantages, they also exhibit concerns associated with their use; for example, EOs exhibit an intense odor at unacceptable levels and inappropriate Flavors when used at effective doses [27]. Some of the studied Flavors that showed antibacterial and antifungal activities are presented in Table 1.

Plant from which EO is derived	Microorganisms	Activity
Callistemon lanceolatus	Aspergillus flavus	Antifungal
Onion	Escherichia coli, Bacillus subtilis, Saccharomyces cerevisiae, Aspergillus niger	Antibacterial, antifungal
Clove	Escherichia coli, Bacillus subtilis, A. flavus, Mucor sp.	Antibacterial, antifungal
Garlic	B. subtilis, Staphyloccus aureus, E. coli A. flavus, Mucor sp.	Antibacterial, antifungal
Cinnamon	A. flavus	Antifungal
Coriander, common myrrh, Cananga odorata	A. flavus	Antifungal, antibacterial
Mount Atlas mastic	Salmonella typhimurium, E. coli, Staphylococus epidermidis, B. subtilis	Antibacterial
Mint Thyme	Micrococcus flavus, S. typhimurium	Antibacterial
Zizyphus jujuba	Staphylococcus aureus, B. subtilis, E, coli	Antibacterial
Artemisia anomala S.	E. coli, S. typhimurium, B. subtilis	Antimicrobial
Ginger oil	B. subtilis, Pseudomonas aeruginosa, Aspergillus niger	Antifungal, antibacterial

Table 1.

Essential oils (EOs) and respective antimicrobial activity as potential food preservatives.

EOs	Film	Food	Main Results
Thyme EO	Curdlan-PVA	Chilled meat	Improvement of antioxidant activity and extension of the shelf life
Clove EO	Chitosan	Cooked pork sausages	Microbial growth inhibition, retarded lipid oxidation, and shelf-life extension when refrigerated storage
Oregano EO	Gelatin	Refrigerated Rainbow; Trout Fillets	Lowering of total volatile basic nitrogen, peroxide value, thiobarbituric acid, and microbial growth
Rosemary EO	Whey protein isolate-cellulose nanofibers + TiO2 nanoparticles	Refrigerated lamb meat	Increased shelf life and antibacterial activity against E. coli, Listeria monocytogenes, S. aureus, and several Pseudomonas species as well as Enterobacteriaceae
Oregano EO + resveratrol nanoemulsion	Pectin	Fresh pork loin	Under high oxygen-modified environment packaging, the pH effect, color change, delayed lipid and protein oxidation, and prevention of microbial growth all occur
Cinnamon or lemongrass EO	Arabic gum-sodium caseinate	Guava fruit	Browning and related enzymes decrease, higher acceptability, antioxidant activity, and high content of phenolic compounds
Ginger EO nanoemulsion	Sodium caseinate	Chicken breast fillets	Growth inhibition of total aerobic psychrophilic bacteria

Table 2.

Recent illustrations of active films with EOs as the primary constituents demonstrate the benefits of the packaged food product.

5.1 Application of EOs in the food industry: current trends

The creation of active packaging utilizing sustainable and eco-friendly materials is currently gaining popularity [28]. It has been demonstrated that cutting-edge active packaging can increase the shelf life of food items and slow down the growth of some germs. The creation of biocomposite systems based on synthetic or natural biopolymers can be used to attain these advantages. According to several sources, edible packaging has grown in favor among customers since edible films or coatings can be consumed along with food in addition to extending the shelf life of food products [29]. However, further research has shown that few films can actually be consumed (while others can just decay more quickly) and that customers will only accept edible films if they perceive them to be safe [30]. These packaging methods can include elements that are meant to be immobilized at the film, released into food, or able to absorb spoiled-food-causing chemicals [31]. Packaging shields food from dehydration and serves as a gas barrier from the environment, among other reasons. The active ingredients antimicrobials, antioxidants, texture enhancers, and essential nutrients, among others, can be transported using edible films. Additionally, these qualities can be improved by adding active ingredients to the films, such as EOs.

Food and beverage packaging systems (edible films) can contain EOs as an extra ingredient that is either applied directly to the edible films or encapsulated within the edible films. For instance, different amounts of EOs from Origanum vulgare and Eugenia caryophyllata were incorporated into cassava bagasse–polyvinyl alcohol-based trays. EOs were incorporated into the trays in two ways, directly by adding them into the mixture of ingredients at proportions 6.5, 8.5, and 10.0% (w/w) or by coating the surface with EOs at concentrations 2.5, 5.0, and 7.5 g oil/100 g tray. The greatest EOs concentrations produced the best results, particularly for O. vulgare, which completely inhibited molds, yeasts, and a small number of Gram-positive and negative bacteria, exhibiting entire suppression or a significant reduction in bacterial viability [32].

EOs from plants including jasmine, rosemary, peppermint, cinnamon, oregano, thyme, cumin, eucalyptus, rosewood, clove, tea tree, palmarosa, geranium, lavender, lemongrass, mandarin, bergamot, or lemon have been utilized in packaging systems rather frequently. Food items like fresh beef, butter, fresh octopus, ham, and fish can be found in the food matrices where packaging technologies with EOs have been used [3]. Regarding their major identified components, they belong to the hydrocarbon monoterpenes, such as _-pinene, _-pinene, _-selinene, and p-cymene, or the oxygenated monoterpenes group, such as thymol, carvacrol, geraniol, borneol, eugenol, linalool, terpineol-4-ol, 1,8-cineole, _-terpinyl acetate, and camphor [13, 14, 15, 33]. Another study analyzed the varying levels of certain significant hydrocarbons and oxygenated monoterpenes found in EOs. These substances had an antibacterial impact on Listeria monocytogenes and E. coli when used at a concentration of 0.2 g/mL and a pH of 4.0. The results of this study demonstrated that oxygenated monoterpenes had a stronger antibacterial impact than hydrocarbon ones. In actuality, these molecules’ efficacy was tested in orange or apple juice together with heat treatments, and the results showed a synergistic fatal effect against E. coli [14].

Therefore, the objective of food packaging including biodegradable materials and EOs is to conduct antioxidant and antimicrobial assays to assess the final packaging system in contact with the food matrix and to produce reliable results. Table 2 lists some of the most recent tests conducted on films containing EOs for novel food packaging solutions.

6. Edible coatings for food applications

6.1 Characteristics of edible films and coatings

Any substance with a thickness of less than 0.3 mm [34] that is created from a blend of biopolymers and other additives is considered to be an edible film or coating, in watery media, scattered [10, 35, 36]. Although some authors use the terms “edible film” and “coating” interchangeably, others contend that there is a distinction to be made because of how they are absorbed into the food product [37]. The edible coating is created directly on the food, as opposed to the edible film, which is manufactured in advance and then attaches to the product [37, 38]. However, in both cases, rigid matrices with similar properties are produced [39].

The primary traits edible films and coatings can exhibit:

1. protection against UV light [34];

2. transport of solutes (e.g., salts, additives, and pigments), water vapor, organic vapors (e.g., aromas and solvents), and gases (e.g., oxygen, carbon dioxide, nitrogen, and ethylene) between food and the atmosphere [39];

3. barrier against mechanical damage (e.g., dents or cuts) [37];

4. increase the shelf-life of the product;

5. bioactive components (e.g., antioxidants) [40, 41];

6. antimicrobial effect against bacterial reproduction and fungal contamination (e.g., silver nanoparticles) [42, 43];

7. healthy microorganisms (e.g., probiotics) that confer benefits to the consumer; and

8. biodegradable natural materials [10].

6.2 The components of edible films and coatings

Edible films and coatings are frequently assessed for their mechanical properties, such as their elasticity and rigidity, as well as the force required to break them, using terms like elongation at break (E), tensile strength (TS), and elasticity modulus (EM) [44, 45]. These terms also refer to similar characteristics, such as their elasticity and rigidity. Permeation, adsorption, and diffusion, which are associated with the flow of solutes between food and the atmosphere, are other mass transfer mechanisms they share [44, 46]. However, both mechanical properties and mass transfer phenomena are influenced by the type of material and manufacturing method that enables the formation of different biopolymeric matrix topologies [41, 42, 43, 44, 45]. The top biopolymers and additives used to make edible films and coatings are listed in Table 3, along with details on their properties and packing potential.

Materials	Examples	Properties	Function in Edible Films and Coatings
Biopolymers
Polysaccharides	Starch; Cellulose; Pectin; Gums; Chitosan; Agar; Alginate; Dextran	Thickeners; Gellants; Emulsifiers; Stabilizers; Coating	They form the base structure of a solid polymer matrix.
Proteins	Gelatin; Casein; Whey protein	Gellants; Thickeners; Stabilizers; Foaming	They help in the transport of antimicrobials and antioxidants. They control the transport of gases (mainly oxygen).
Lipids	Waxes; Paraffin; Glycerides	Protectors; Coatings	They help to avoid drying or dehydration of the edible film providing flexibility.
Additives
Plasticizers	Glycerol; Aloe	Viscosity; Resistance	They decrease the in termolecular force and the melting temperature in the mixture.
Chaotropic agents	Resins; Urea	Flexibility; Destructuring agent	They also modify the viscosity and the rheological properties. They increase the solubility of polymers in water
Others	Polyphenols	Antioxidants; Stabilizers; Fungicides; Herbicides; Fertilizers	They work as stabilizers as well as protection for the products.

Table 3.

Main materials used and functionality in the manufacture of edible films and coatings.

Starch is recognized as the universal biopolymer for bio-packaging and has been used extensively for decades [47] because of its characteristics and gelatinization abilities. Alginate is an important biopolymer that can also be used to make hydrogels and encapsulation barriers [48, 49]. However, chitosan has lately gained interest for the creation of edible films and coatings due to its capabilities as a gelling agent, chemical (it may establish hydrogen bonds and hydrophobic interactions), and biological (its biocompatibility, biodegradability, and bioactivity) [50, 51, 52]. While some writers have opted to use organic packaging materials such as proteins (such as collagen and protein isolates) [53, 54], lipids, and carbohydrates (such as canola oil and cinnamon bark oil) [55, 56], as well as other unusual materials (such as smooth-hound protein and papaya puree) [57, 58], to create bio-packaging with specific properties.

However, the purpose of additives (such as plasticizers or stabilizers) in the formulation of edible films and coatings is to alter the mechanical characteristics (preferably increasing E and decreasing TS and EM) as well as mass transfer phenomena [37]. Additionally, adding anti-oxidant, fungicidal, or anti-microbial chemicals enables the creation of bioactive biopackaging [50, 59].

7. Food flavoring by coating

Edible coatings act as a physical barrier to prevent the widespread migration of contaminants from the environment into foods and vice versa. These barrier qualities are crucial for ensuring the safety of food. Consumers desire greater food safety, as well as improved nutritional and Flavor qualities. In recent years, active packaging has been developed to extend food shelf-life by improving and increasing coating properties and functionalities. For instance, adding active ingredients, such as Flavors, might give edible coatings more activity. To protect their activity and qualities, Flavors can either be encapsulated or added directly to the edible polymer matrix.

8. Influence of flavor incorporation on edible coating properties

Flavoring incorporation can influence the mechanical and barrier properties of edible coatings and films due to physical changes generated in the network structure. Edible coatings can incorporate a variety of active agents, such as Flavorings, to enhance food quality and safety. Changes that are induced depend on elements including molecular size, polarity, shape, Flavor affinity, and the polymer molecules of coatings and films [60].

9. Transfer of flavors and aromas in active food packaging

However, in the case of active packaging applied with EOs, they are not used for boosting food quality. Flavors and aromas are added to food to improve its Flavor and odor. In fact, when employed for food preservation, the potent odor of EOs may wind up imparting an undesirable Flavor to the packed food. Additionally, they have easily evaporated volatile components. As a result, the nanoencapsulation of Eos represents a practical method to hide their Flavor and aroma and stop them from evaporating. The encapsulation improves Flavor qualities and lessens the effect of EOs on the food’s organoleptic features. Additionally, it increases the solubility of EOs in water-soluble polymers, offers efficient releasing properties, and promotes dispersion [61]. As a result, materials that are nanoencapsulated must have little affinity for EOs and little impact on the organoleptic properties of the packaged food. For instance, grain goods were packaged using eugenol that had been applied on cellulose. It enhanced the package’s pesticide properties while maintaining the original product’s organoleptic qualities [62, 63, 64, 65]. Additionally, cinnamon essential oil (EO) was added to a polyvinyl alcohol nanofiber coating to disguise its potent Flavor while supplying antibacterial activity against Gram-positive and Gram-negative bacteria. This method works well for prolonging the shelf life of foods like strawberries that spoil quickly [66, 67, 68, 69, 70, 71]. Different materials can be employed as well, depending on the characteristics of the chemicals or Eos that would be nanoencapsulated. Because of their biocompatibility, low toxicity, and biodegradability, biopolymers and biocomposites have recently received attention as viable building materials [72, 73, 74, 75, 76].

10. Flavor retention and release

It is essential that an edible coating be able to “catch” or hold on to Flavorings during the drying process. If Flavors are lost while being dried, the resulting Flavor will weaken and possibly lose its character balance. The possibility that a Flavor ingredient not preserved in the powder will be lost to the processing environment is a secondary worry about Flavor retention [77, 78, 79, 80]. Modified food starches retain Flavor the best upon drying among the common edible coatings used in Flavor encapsulation. Excellent emulsifiers are modified food starches, and the quality of an emulsion greatly affects the Flavor preservation during spray drying [81]. Additionally, compared to 30–35% solids for acacia gum, modified food starches can often be employed at levels of 50–55% solids. Therefore, modified food starches and acacia gum should both result in good emulsions (and thus, good Flavor retention); however, modified food starches have the best Flavor retention since they may be utilized at a higher solid level, which also enhances Flavor retention [82]. High solid quantities of maltodextrins, corn syrup solids, or simple sugars (and their alcohols) are usually permissible, however, Flavor retention after drying is low due to these ingredients’ poor emulsification abilities. The primary determining factors for Flavor preservation during drying are a suitable coating material’s ability to emulsify and a high solid concentration at which they can be used.

11. Applications

To better safeguard their activity and qualities, Flavoring compounds can be encapsulated or added directly to edible coating matrices. Citric, malic, and tartaric acids are a few examples that are currently in use [83], along with many essential oils like oregano, thyme, cinnamon, lemongrass, and clove that can either enhance or hide the original Flavors of dishes. For instance, [84] assessed the sensory quality of coated fresh-cut ‘Fuji’ apples with edible coatings made of apple puree-alginate and Flavored with lemongrass, oregano, and vanillin. According to taste tests, coated fresh-cut apples with 0.3%vanillin inclusion were the most promising in terms of sensory quality. Carvacrol, a key ingredient in the essential oils of oregano and thyme, has reportedly attracted a lot of attention from researchers lately, despite the fact that the usage of all of these substances in food has been widely documented. Carvacrol is a Flavoring compound found in chewing gum, ice cream, baked products, and sweets [85]. Additionally, Laohakunjit and Kerdchoecuen [86] added sorbitol-rice starch coatings to milled rice that included 25%natural pandan leaf extract (Pandanus amaryllifolius Roxb.), enabling the creation of rice that was Flavored with jasmine after cooking.

Several items that use coating Flavoring technology are already available on the market. An example is a roasted peanut with a covering of curry Flavor that instantly dissolves in the tongue and imparts the taste of the Indian spice. A similar example intended for kids is a multi-layered sweet with varied tastes and Flavors in each layer, each layer being separated by Arabic gum or another hydrocolloid layer to stop the movement of scent components from one layer to the next. Volatile substances should have a very low diffusivity for this use and a high affinity for the coating, which should be very soluble in the mouth.

According to relevant research results, depending on the types of bioactive solutes added to edible films and coatings, the maturation of fruits and vegetables as well as the development of mold and microorganisms can be postponed, preserving certain qualities like texture, freshness, vitamin C content, and nutritional quality as well as bestowing new biological activities (e.g., antioxidant activity). In the case of dairy and animal goods, edible films and coatings allowed for the preservation of both the product’s bioactive constituents and its sensory attributes. They improved these items’ antioxidant, antifungal, and antibacterial properties as well as their shelf life.

The safety of the use of food Flavorings, both natural and synthetic, remains however a controversial topic and will likely elicit debate, motivate scientific studies, and entertain legislative actions in the near future.

12. Conclusion

The use of Flavoring agents has been documented in numerous studies and in a variety of food products; in addition to serving as Flavor enhancers, they can also be used as natural food preservatives because of their antibacterial and antioxidant properties, which guard food against known causes of food-borne illnesses and food spoilage. However, studies on their safety issues must be undertaken in order to further prove the safety of food Flavors. Food processing techniques that use coatings for Flavoring and preservation should also be investigated because they have been demonstrated to have no impact on food’s nutritional value and offer an intriguing way to enhance functioning without altering the product’s characteristics.

This chapter compiles and analyses the most recent studies on the use of edible films and coatings in various meals. Several types of materials have been employed in the manufacture of packaging for the preservation and improvement of food goods, with a focus on the bio-polymeric materials that have been used to produce innovative barriers to directly protect the product. Certain additives must also be added to improve the final packing’s mechanical and physical characteristics. Bioactive ingredients and microorganisms (like probiotics) are now routinely incorporated into sustainable packaging to improve the functionality and nutrition of perishable and natural foods. Additionally, the main application techniques that distinguish edible films from edible coatings were shown. Along with the formation materials, these techniques also have an impact on pathogen inhibition, product quality, shelf life, maturation, and maturation effect.

In conclusion, bio-packaging has shown to be successful in preserving foods that have received minimal processing, and its use may save money by preventing food from naturally spoiling and extending the shelf life of the product. Depending on the biomaterials used and the types of biologically active compounds, certain characteristics of coated products, such as sensory, physicochemical, and nutritional aspects, can be improved. However, there are still a lot of biopolymers and additives (like zein) that have not been completely studied but have the potential to make edible films and coatings, which could provide encouraging insights into the safeguarding and preservation of food products.

More studies must be done to determine how Flavor retention and release function in edible coating matrices and whether nanotechnology and the use of nanostructured materials could result in better attributes than macro- and microstructures.

Funding sources

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

Conflict of interest

The authors declare that there is no conflict of interest.