Recent Advances in Collagen and Collagen-Based Packaging Materials: A Review

Collagen is a vital structural protein found in the extracellular matrix of mammalian skin, bones, muscles, and various other tissues. It is extensively utilized in the food industry due to its distinct biochemical, structural, and physicochemical properties. These attributes enhance the elasticity, texture, and stability of a wide range of food products while also improving their nutritional and health benefits. This review examines the sources, structures, extraction techniques, and physicochemical characteristics of collagen molecules. Furthermore, it investigates methods for producing collagen-based composites, films, coatings, and electrospun fibers. The review also highlights the potential applications of collagen in active and intelligent packaging, as well as its use in the formulation of food additives and materials for food preservation. The objective is to provide a comprehensive overview of collagen and its derivatives in relation to food safety while addressing the challenges and opportunities for developing sustainable, active materials within the food industry.