Progress in the Utilization of Fish Scales as a Source of Biopolymers for Edible Biofilms in Food Preservation During the 2020–2025 Period
DOI:
https://doi.org/10.70577/cieninter.v4i3.140Keywords:
Polymers; Food preservation; Food technology; Fishing industry; Waste treatment.Abstract
The utilization of fish scales enables the recovery of proteins with potential for developing food preservation materials. This study aimed to analyze advances in their valorization as a source of biopolymers for edible films during the 2020–2025 period. A systematic review was conducted through searches of Scopus, ScienceDirect, Web of Science, and SciELO. Thirty publications were included, comprising 25 reviews and five experimental studies. The synthesis examined recovery processes, functional properties, and food applications, restricting quantitative comparisons to data traceable to primary studies. The findings identified collagen and its derivative, gelatin, as potential materials for developing film-forming matrices. Formulations containing chitosan and other components exhibited specific improvements in mechanical strength, flexibility, and barrier properties, as well as antioxidant or antimicrobial activity, although these effects were not consistent across formulations. A formulation containing fish scale gelatin, chitosan, and calcium carbonate nanoparticles extended the shelf life of longan by more than three days and bananas by more than five days compared with the control. However, methodological heterogeneity, the predominance of secondary sources, and the absence of a formal risk-of-bias assessment limited the strength of the inferences. It was concluded that fish scales constitute a raw material with potential for valorization in food preservation systems, but their application requires process standardization and validation of performance in actual foods, safety, and industrial feasibility. Film biodegradability alone does not establish edibility.
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