Natural biopolymers, including proteins, polysaccharides, lipids, and biopolyesters, have a key role in improving food quality, being used as alternative food packaging materials, structuring elements, rheology modifiers, and edible coatings or even structured into micro- and nanoparticulate systems for encapsulation, protection, and controlled release of active and bioactive molecules. Current research efforts are focused on improving the understanding of the behavior of biopolymers in different conditions as well as their interactions with other molecules to attain a rational design of biopolymer-based structures to enhance food quality.

We invite authors to submit original research and review articles that will stimulate the continuing efforts to understand the complex biopolymer behavior in blends as well as novel biopolymer-based developments in the areas of food packaging and food coatings for improved food quality. We are particularly interested in articles that explore aspects related to biopolymer interactions with an influence on physicochemical or barrier properties of biopolymer films, as well as novel edible biopolymer food coatings.

Potential topics include but are not limited to the following:

• Edible biopolymer coatings
• Biopolymer-based active packages and coatings
• Biopolymer interactions and their correlation with physicochemical properties
• Biopolymer nanocomposites
• Biopolymer materials from microbial sources