**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 [62–65]. 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 [66–71]. Different materials can be employed as well, depending on the characteristics of the chemicals or Eos that would be nanoencapsulated. Because of their biocompatibility,

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

low toxicity, and biodegradability, biopolymers and biocomposites have recently received attention as viable building materials [72–76].
