**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.
