{"title":"Development and innovations in collagen-based packaging for enhancing food safety and shelf life","authors":"Maninder Meenu , Amandeep Kaur , Shubhi Katiyar , Mradula Mradula , Harshdeep Rana , Yong Yu , Ying Liu","doi":"10.1016/j.tifs.2025.105321","DOIUrl":null,"url":null,"abstract":"<div><h3>Background</h3><div>The substantial environmental issues associated with synthetic polymer-based food packaging have intensified the exploration of eco-friendly, biodegradable alternatives. Collagen has emerged as an efficient alternative due to its excellent film-forming capacity, biodegradability, biocompatibility, and potential to incorporate functional additives for food preservation. However, a comprehensive understanding of its extraction, processing techniques, and real-time applicability in food packaging is still fragmented.</div></div><div><h3>Scope and approach</h3><div>This is the first study to address the fragmented understanding of collagen-based food packaging by conducting a PRISMA 2020-compliant systematic review to synthesize current knowledge on collagen sources (fish, bovine, and other animal by-products), extraction methods (acid and enzyme-assisted collagen extraction), and film fabrication methods (wet and dry approaches). It further explored applications of collagen films to enhance the shelf life and freshness monitoring of real food systems.</div></div><div><h3>Key findings and conclusion</h3><div>This systematic review reveals that collagen is primarily extracted from fish and bovine sources via acid-soluble methods. Solution casting method dominates laboratory-scale fabrication of collagen films, while electrospinning enables plasticizer-free nanofibrous structures with enhanced surface area and mechanical properties. Whereas underutilized dry processing techniques (extrusion and compression molding) offer scalable, solvent-free alternatives. Moreover, blending collagen with polysaccharides or reinforcing with nanomaterials improves barrier and mechanical performance, and functionalization with antimicrobials, antioxidants, or pH-sensitive plant extracts enables active and smart packaging for extending food shelf life and freshness monitoring. These findings underscore collagens’ strong potential as a sustainable, multifunctional alternative to conventional plastic packaging, particularly when integrated with scalable processing and responsive functionalities.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105321"},"PeriodicalIF":15.4000,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Trends in Food Science & Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0924224425004571","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Background
The substantial environmental issues associated with synthetic polymer-based food packaging have intensified the exploration of eco-friendly, biodegradable alternatives. Collagen has emerged as an efficient alternative due to its excellent film-forming capacity, biodegradability, biocompatibility, and potential to incorporate functional additives for food preservation. However, a comprehensive understanding of its extraction, processing techniques, and real-time applicability in food packaging is still fragmented.
Scope and approach
This is the first study to address the fragmented understanding of collagen-based food packaging by conducting a PRISMA 2020-compliant systematic review to synthesize current knowledge on collagen sources (fish, bovine, and other animal by-products), extraction methods (acid and enzyme-assisted collagen extraction), and film fabrication methods (wet and dry approaches). It further explored applications of collagen films to enhance the shelf life and freshness monitoring of real food systems.
Key findings and conclusion
This systematic review reveals that collagen is primarily extracted from fish and bovine sources via acid-soluble methods. Solution casting method dominates laboratory-scale fabrication of collagen films, while electrospinning enables plasticizer-free nanofibrous structures with enhanced surface area and mechanical properties. Whereas underutilized dry processing techniques (extrusion and compression molding) offer scalable, solvent-free alternatives. Moreover, blending collagen with polysaccharides or reinforcing with nanomaterials improves barrier and mechanical performance, and functionalization with antimicrobials, antioxidants, or pH-sensitive plant extracts enables active and smart packaging for extending food shelf life and freshness monitoring. These findings underscore collagens’ strong potential as a sustainable, multifunctional alternative to conventional plastic packaging, particularly when integrated with scalable processing and responsive functionalities.
期刊介绍:
Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry.
Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.