Functional edible films and coatings enriched with flower extracts: advances in bioactivity and food preservation

Although flower-derived bioactive compounds have gained attention as potential functional additives in edible packaging materials, no recent review has critically focused on their extraction strategies, interactions with film-forming biopolymers, and applications in food preservation. This review critically discusses recent research on the extraction, characterization, and application of important flower-derived bioactive compounds, including anthocyanins, flavonoids, phenolic acids, carotenoids, and essential oils, in active and intelligent edible packaging. Contemporary extraction techniques, such as ultrasound-assisted extraction, microwave-assisted extraction, deep eutectic solvents, and supercritical fluid CO 2 , provide higher yields (up to ~14 mg/g phenolics and over 70% pigment recovery) compared to traditional techniques. Nevertheless, each method has specific advantages and drawbacks. These flower-derived bioactive compounds modify the mechanical behavior and physicochemical characteristics of natural polymer-based packaging matrices, including starch, pectin, chitosan, and protein systems, mainly through hydrogen bonding and polyphenol–matrix interactions. Active films show improved oxidative stability. Antioxidant activity may increase two fold to tenfold, while antimicrobial action can reduce microbial load by approximately 1–3 log CFU/g. Moreover, the mechanical response to these compounds depends on extract–matrix compatibility, with phenolic compounds acting either as plasticizing or strengthening components depending on the polymer system and concentration. Anthocyanin-rich flower extracts from hibiscus and butterfly pea provide pH-responsive color-changing behavior, making these intelligent packaging systems capable of tracking food spoilage. Food applications show shelf-life extension of 5–21 days in fruits, vegetables, and meat systems, mainly through antioxidant activity, antimicrobial effects, delayed oxidative deterioration, reduced microbial growth, and improved moisture regulation. In contrast, biodegradability and renewable biopolymer use should be viewed as sustainability advantages rather than direct preservation mechanisms. However, wider application of flower-extract-based edible films still requires further validation of scale-up feasibility, food-contact regulatory approval, migration behavior, sensory acceptability, and safety of released bioactive compounds.