**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.

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