Delivery of Flavor and Active Ingredients Using Edible Films and Coatings

  • Olga Martín-BellosoEmail author
  • M. Alejandra Rojas-Graü
  • Robert Soliva-Fortuny


Edible films and coatings are promising systems for improvement of food quality, shelf life, safety, and functionality. They can be used as individual packaging materials, food coating materials, and active ingredient carriers. They can also be used to separate the compartments of heterogeneous ingredients within foods. In fact, edible films and coatings can incorporate food additives, such as anti-browning agents, antimicrobials, flavors, colorants, and other functional substances. Enhanced sensory properties of a food can be achieved by adding flavoring agents to an edible film or coating, leading to development of new flavor delivery systems that improve food quality and utility. Currently, there are numerous applications of edible films and coatings whose main purpose is to impart desirable mouthfeel to the coated product; this is especially true for snacks (e.g., popcorn, corn chips, and potato chips), nuts, meat, fish, and poultry. Further, incorporation of active ingredients can enhance functionality of edible films and coatings, thereby providing health benefits to consumers. For example, addition of probiotic organisms to films and coatings could open up opportunities to develop new, health-enhancing products. Edible films and coatings are promising delivery systems for flavor and active ingredients that improve food quality and functionality.

This chapter will focus on use of edible films and coatings as carriers of flavor and active ingredients in foods. It will also discuss incorporation of some flavoring and active substances into edible films and coatings, which can improve quality and functionality of foods. It will also provide insights about recent advances in this area.


Whey Protein Isolate Whey Protein Concentrate Edible Film Edible Coating Coated Fruit 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.



This work was supported by the Ministry of Science and Technology, Spain (AGL2003-09208-C03-01).


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Copyright information

© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  • Olga Martín-Belloso
    • 1
    Email author
  • M. Alejandra Rojas-Graü
    • 1
  • Robert Soliva-Fortuny
    • 1
  1. 1.Department of Food Technology, University of Lleida,Alcalde Rovira RoureSpain

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