In the realm of sustainable food packaging, the transition to biopolymer-based materials has become increasingly pivotal. The research focus has broadened significantly towards edible and bioactive films and coatings derived from natural sources. These innovations not only promise an enhancement in the shelf-life of food products but also serve to reduce environmental impact, offering a greener alternative to traditional packaging solutions. Researchers have turned to various plant parts and agri-food byproducts as rich sources of bioactive compounds, which can be effectively utilized in this context. The recent adoption of plant-based essential oils as active ingredients highlights a progressive shift towards leveraging natural antimicrobial and antioxidant properties within food packaging systems.

Current studies show promising results in making food packaging both functional and beneficial for health by using active ingredients that extend food freshness and inhibit microbial growth. However, there remains a need for in-depth research into the production processes, application methods, and efficacy of these biopolymer-based films and coatings, especially at the nano-level, to better understand and optimize their preservation capabilities.

To gather further insights in the realms of edible and bioactive packaging, we welcome articles addressing, but not limited to, the following themes:

-Biopolymers in the development of bioactive edible coatings and films.
-Utilization of active ingredients from plant sources and agri-food waste in food packaging.
-Advanced methods for producing and characterizing bioactive coatings and films.
-Development of probiotic, prebiotic, and symbiotic coatings and films.
-Innovations in nano-engineered edible coatings and films for enhanced food safety.
-Shelf-life extension studies using bioactive materials.
-Predictive modeling of shelf-life for foods using bioactive packaging.
-Sustainability assessments and life cycle analysis of bioactive packaging materials.
-Biopolymers in the development of controlled atmosphere or modified atmosphere for shelf life extension.

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Frontiers in Food Science and Technology

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