FISH GELATIN COATINGS: INNOVATION AND SUSTAINABILITY IN FOOD PRESERVATION

This chapter critically synthesizes the technological potential of fish gelatin-based films and coatings for sustainable food preservation. Fish gelatin, recovered from skins, scales, and bones, combines biodegradability, biocompatibility, film-forming ability, and good gas-barrier performance. Processing methods such as casting, electrospinning, and solution blow spinning enable conventional or nanostructured systems. Incorporating plasticizers, cross-linkers, polysaccharides, nanofillers, essential oils, polyphenols, antimicrobial proteins, and anthocyanins improves mechanical, antioxidant, antimicrobial, and freshness-monitoring functions. Applications in fish, meat, fruits, vegetables, bakery, and dairy products can reduce oxidation, microbial spoilage, moisture loss, and quality deterioration, extending shelf life. Nevertheless, hydrophilicity, water-vapor permeability, limited thermal stability, brittleness, scale-up, and regulatory assessment remain challenges. Overall, valorizing fish-processing by-products supports circular bioeconomy, reduces dependence on petroleum plastics, advances active and intelligent packaging, strengthens regional food security and sustainability, and creates opportunities for sustainable Amazonian production chains.