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  3. Fabrication, modification, interaction mechanisms, and applications of fish gelatin: A comprehensive review

Fabrication, modification, interaction mechanisms, and applications of fish gelatin: A comprehensive review

  • Int J Biol Macromol. 2025 Feb:288:138723. doi: 10.1016/j.ijbiomac.2024.138723.
Xian-Ni Su 1,  Muhammad Fahad Khan 1,  Xin-Ai 2,  Dan-Lei Liu 1,  Xiao-Fei Liu 1,  Qiao-Li Zhao 1,  Kit-Leong Cheong 3,  Sai-Yi Zhong 4,  Rui Li 5
Affiliations

Affiliations

  • 1 College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China.
  • 2 College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China. Electronic address: aixin@stu.gdou.edu.cn.
  • 3 College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China. Electronic address: klcheong@gdou.edu.cn.
  • 4 College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China; Shenzhen Research Institute, Guangdong Ocean University, Shenzhen 518108, China. Electronic address: zhongsy@gdou.edu.cn.
  • 5 College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China. Electronic address: lirui@gdou.edu.cn.
PMID: 39672411 DOI: 10.1016/j.ijbiomac.2024.138723
Abstract

Fish gelatin (FG) is an essential natural biopolymer isolated from aquatic sources and has been considered as a feasible substitute for mammalian gelatins. However, its inferior mechanical and gelling properties limit its applications. Consequently, FG has been modified using various methods. This review summarizes the extraction techniques (including traditional acid and alkaline methods, as well as newer technologies such as ultrasonic-assisted and microwave-assisted extraction), modification strategies (mechanical treatments, physical mixing with Polysaccharides, utilization of the Hofmeister effect, chemical modifications, etc.), along with their mechanisms of action. Additionally, we discussed the applications of FG and its modified products. Furthermore, this review highlights the safety and prospects for FG and its derivatives. The mechanical properties and biological functions of FGs are enhanced after modification. Thus, modified FG composites exhibit diverse applications in areas such as foaming agents and Emulsifiers, food packaging, three-dimensional printing, drug delivery systems and tissue engineering. This paper aims to provide comprehensive information for future research on FG with the intention of broadening its applicability within the industries of food, cosmetics, and pharmaceuticals. Nevertheless, the development of tough gels, aerogels, and stimuli-responsive hydrogels based on FG requires further investigation.

Keywords

Fish gelatin; Food packaging; Hofmeister effect; Marine by-products; Modification.

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