**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

*Flavoring and Coating Technologies for Processing Methods, Packaging Materials… DOI: http://dx.doi.org/10.5772/intechopen.109542*

accepted by the consumer [8]. The most important requirements for Flavors used in foods are summarized in **Figure 2**.

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 [17–20]. 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 [23–25].

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].

**Figure 2.** *Main requirements for Flavors used in foods.*

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**.
