In the past few decades, the use of natural polymer-based film materials and coatings in packaging for the food industry has increased significantly. These materials and coatings can protect food from external pollution, prevent food deterioration and ensure safety by extending shelf life and maintaining quality. In addition to consumer demand, various biopolymers from agricultural waste and renewable low-cost natural resources have emerged as alternatives to petroleum-based plastic packaging.

The use of biopolymers, especially gelatin, in the packaging of highly perishable foods such as meat and fish is based on certain special characteristics, such as cost, availability, functional properties, mechanical and optical properties, barrier properties against gas flow, structural resistance to water and microorganisms, and sensory acceptability. In this article, the latest progress on gelatin-based films and coatings is reviewed, including composition and performance, as well as new research trends for different food applications.

Gelatin is a natural water-soluble protein characterized by a random configuration of polypeptide chains with no distinct odor in aqueous solutions. It is obtained by partial hydrolysis of collagen, a fibrous protein mainly found in certain parts of vertebrates and invertebrates such as bones, skin, connective tissue, and tendons.

Therefore, it finds widespread final applications and uses in the food, packaging, pharmaceutical, cosmetics, and photographic industries. In particular, gelatin is used for gelling, stabilizing, texturing, and emulsifying in bakeries, beverages, confectionery, and dairy products in the food industry. However, the limited thermal stability and mechanical properties of gelatin, especially during processing, limit its potential applications.