The past few decades have seen a significant increase in the use of natural polymer-based film materials and coatings in packaging for the food industry, which protect food from external contamination and maintain quality by extending its shelf life. to prevent food spoilage and safety. In addition to consumer demand, various biopolymers derived from agri-food industry waste and renewable,fish gelatin low-cost natural resources are emerging as alternatives to petroleum-based plastic packaging.

The use of biopolymers, especially gelatin, in the packaging of highly perishable food products such as meat and fish is based on certain special properties such as cost, availability,gelatin sheet functional properties, mechanical and optical properties, blocking effect on airflow , structural resistance to water and microorganisms and sensory acceptability. In this article, recent advances in gelatin-based films and coatings are reviewed, including composition and properties, as well as new research trends for different food applications.

Gelatin is a natural water-soluble protein characterized by the absence of a noticeable odor and the random configuration of polypeptide chains in aqueous solution. It is obtained by the partial hydrolysis of collagen; a fibrin that is mainly found in certain parts of vertebrates and invertebrates,Bovine Gelatin such as bones, skin, connective tissue and tendons;

Gelatin can be divided into two types based on processing methods: Gelatin derived from pig skins is often referred to as type A, while gelatin derived from beef skin or pig skin and bones is referred to as type B. Basic physicochemical properties such as solubility, compositional parameters, color, transparency, tastelessness and tastelessness are the main attributes that best determine the overall commercial quality of gelatin. Likewise, gel strength and viscosity should be considered the most important physical properties as they affect gelatin quality and potential applications. Additionally, gelatin can be produced in powder or granular form.

Therefore, a wide range of end applications and uses can be obtained in the food, packaging, pharmaceutical, cosmetic and photographic industries. In particular, gelatin is used in the food industry for gelling, stabilizing, texturizing and emulsifying in bakeries, beverages, confectionery and dairy products. However, gelatin's limited thermal stability and mechanical properties, especially during processing, limit its potential applications.

An edible gelatin coating solution enriched with orange leaf essential oil obtained from orange leaves was used as a coating for shrimp. Evaluation of the antioxidant activity of the obtained film-forming solutions showed that the optimal DPPH scavenging activity was approximately 52% in 2% essential oil. Additionally, in this study, it was demonstrated that this coating improved the quality of the shrimp during storage in terms of chemical indicators measured in the shrimp meat, maintained the quality of the shrimp during refrigeration, and extended the shelf life by 10 days.

When oil is incorporated into the gelatin matrix, protein-protein interactions through hydrogen bonding will be reduced and the orientation of the gelatin matrix will change. Then, two different phases coexist in the matrix, the hydrophobic phase of the oil and the hydrophilic phase, which are characteristic of proteins, which are stabilized by hydrogen and the hydrophobic interactions between them. Oils added to the gelatin matrix act as hydrophobic and non-polar substances, thereby increasing hydrophobicity while reducing water penetration through the film.