881–889.48 48 Sila, A., Martinez‐Alvarez, O., Haddar, A. et al. (2015). Recovery, viscoelastic and functional properties of Barbel skin gelatine: investigation of anti‐DPP‐IV and anti‐prolyl endopeptidase activities of generated gelatine polypeptides. Food Chemistry 168: 478–486.
49 49 Abdollahi, M., Rezaei, M., Jafarpour, A., and Undeland, I. (2018). Sequential extraction of gel‐forming proteins, collagen and collagen hydrolysate from gutted silver carp (Hypophthalmichthys molitrix), a biorefinery approach. Food Chemistry 242: 568–578.
50 50 Jeevithan, E., Wu, W., Nanping, W. et al. (2014). Isolation, purification and characterization of pepsin soluble collagen isolated from silvertip shark (Carcharhinus albimarginatus) skeletal and head bone. Process Biochemistry 49 (10): 1767–1777.
51 51 Chen, S., Chen, H., Xie, Q. et al. (2016b). Rapid isolation of high purity pepsin‐soluble type I collagen from scales of red drum fish (Scianops ocellatus). Food Hydrocolloids 52: 468–477.
52 52 Liang, Q., Wang, L., He, Y. et al. (2014b). Hydrolysis kinetics and antioxidant activity of collagen under simulated gastrointestinal digestion. Journal of Functional Foods 11: 493–499.
53 53 Zou, Y., Wang, L., Cai, P. et al. (2017). Effect of ultrasound assisted extraction on the physicochemical and functional properties of collagen from soft‐shelled turtle calipash. International Journal of Biological Macromolecules 105: 1602–1610.
54 54 Huang, C.Y., Kuo, J.M., Wu, S.J., and Tsai, H.T. (2016). Isolation and characterization of fish scale collagen from tilapia (Oreochromis sp.) by a novel extrusion‐hydroextraction process. Food Chemistry 190: 997–1006.
55 55 Hattrem, M.N., Molnes, S., Haug, I.J., and Draget, K.I. (2015). Interfacial and rheological properties of gelatin based solid emulsions prepared with acid or alkali pretreated gelatins. Food Hydrocolloids 43: 700–707.
56 56 Liu, Y., Xia, L., Jia, H. et al. (2017). Physiochemical and functional properties of chum salmon (Oncorhynchus keta) skin gelatin extracted at different temperatures. Journal of the Science of Food and Agriculture 97 (15): 5406–5413.
57 57 Garrido, T., Uranga, J., Guerrero, P., and de la Caba, K. (2018). The potential of vegetal and animal proteins to develop more sustainable food packaging. In: Polymers for Food Applications (ed. T. Gutiérrez), 25–59. Singapore: Springer.
58 58 Abdelhedi, O., Jridi, M., Nasri, R. et al. (2019). Rheological and structural properties of Hemiramphus far skin gelatin: potential use as an active fish coating agent. Food Hydrocolloids 87: 331–341.
59 59 Abdelmalek, B.E., Gómez‐Estaca, J., Sila, A. et al. (2016). Characteristics and functional properties of gelatin extracted from squid (Loligo vulgaris) skin. LWT Food Science and Technology 65: 924–931.
60 60 Etxabide, A., Garrido, T., Uranga, J. et al. (2018). Extraction and incorporation of bioactives into protein formulations for food and biomedical applications. International Journal of Biological Macromolecules 120: 2094–2105.
61 61 Ananey‐Obiri, D., Matthews, L., Azahrani, M.H. et al. (2018). Application of protein‐based edible coatings for fat uptake reduction in deep‐fat fried foods with an emphasis on muscle food proteins. Trends in Food Science & Technology 80: 167–174.
62 62 Khalil, H.P.S.A., Banerjee, A., Saurabh, C.K. et al. (2018). Biodegradable films for fruits and vegetables packaging application: preparation and properties. Food Engineering Reviews 10 (3): 139–153.
63 63 Uranga, J., Etxabide, A., Guerrero, P., and de la Caba, K. (2018). Development of active fish gelatin films with anthocyanins by compression molding. Food Hydrocolloids 84: 313–320.
64 64 Etxabide, A., de la Caba, K., and Guerrero, P. (2016a). A novel approach to manufacture porous biocomposites using extrusion and injection moulding. European Polymer Journal 82: 324–333.
65 65 Hosseini, S.F. and Gómez‐Guillén, M.C. (2018). A state‐of‐the‐art review on the elaboration of fish gelatin as bioactive packaging: special emphasis on nanotechnology‐based approaches. Trends in Food Science & Technology 79: 125–135.
66 66 Armentano, I., Fortunati, E., Burgos, N. et al. (2015). Bio‐based PLA_PHB plasticized blend films: processing and structural characterization. LWT Food Science and Technology 64 (2): 980–988.
67 67 Mkandawire, M. and Aryee, A.N.A. (2018). Resurfacing and modernization of edible packaging material technology. Current Opinion in Food Science 19: 104–112.
68 68 Bermúdez‐Oria, A., Rodríguez‐Gutiérrez, G., Vioque, B. et al. (2017). Physical and functional properties of pectin‐fish gelatin films containing the olive phenols hydroxytyrosol and 3,4‐dihydroxyphenylglycol. Carbohydrate Polymers 178: 368–377.
69 69 Drakos, A., Pelava, E., and Evageliou, V. (2018). Properties of flour films as affected by the flour's source and particle size. Food Research International 107: 551–558.
70 70 Tongnuanchan, P., Benjakul, S., Prodpran, T. et al. (2016). Mechanical, thermal and heat sealing properties of fish skin gelatin film containing palm oil and basil essential oil with different surfactants. Food Hydrocolloids 56: 93–107.
71 71 Amalini, A.N., Norziah, M.H., Khan, I., and Haafiz, M.K.M. (2018). Exploring the properties of modified fish gelatin films incorporated with different fatty acid sucrose esters. Food Packaging and Shelf Life 15: 105–112.
72 72 Kchaou, H., Benbettaïeb, N., Jridi, M. et al. (2018). Enhancement of structural, functional and antioxidant properties of fish gelatin films using Maillard reactions. Food Hydrocolloids 83: 326–339.
73 73 Ahmad, M., Hani, N.M., Nirmal, N.P. et al. (2015). Optical and thermo‐mechanical properties of composite films based on fish gelatin/rice flour fabricated by casting technique. Progress in Organic Coatings 84: 115–127.
74 74 Hanani, Z.A.N., Roos, Y.H., and Kerry, J.P. (2014). Use and application of gelatin as potential biodegradable packaging materials for food products. International Journal of Biological Macromolecules 71: 94–102.
75 75 Mohajer, S., Rezaei, M., and Hosseini, S.F. (2017). Physico‐chemical and microstructural properties of fish gelatin/agar bio‐based blend films. Carbohydrate Polymers 157: 784–793.
76 76 Nilsuwan, K., Benjakul, S., and Prodpran, T. (2018a). Physical/thermal properties and heat seal ability of bilayer films based on fish gelatin and poly(lactic acid). Food Hydrocolloids 77: 248–256.
77 77 Arfat, Y.A., Benjakul, S., Prodpran, T. et al. (2016). Physico‐mechanical characterization and antimicrobial properties of fish protein isolate/fish skin gelatin‐zinc oxide (ZnO) nanocomposite films. Food and Bioprocess Technology 9 (1): 101–112.
78 78 Riquelme, N., Díaz‐Calderón, P., Enrione, J., and Matiacevich, S. (2015). Effect of physical state of gelatin‐plasticizer based films on to the occurrence of Maillard reactions. Food Chemistry 175: 478–484.
79 79 Acosta, S., Jiménez, A., Cháfer, M. et al. (2015). Physical properties and stability of starch‐gelatin based films as affected by the addition of esters of fatty acids. Food Hydrocolloids 49: 135–143.
80 80 Uranga, J., Leceta, I., Etxabide, A. et al. (2016). Cross‐linking of fish gelatins to develop sustainable films with enhanced properties. European Polymer Journal 78: 82–90.
81 81 Guerreiro, T.M., de Oliveira, D.N., Melo, C.F.O.R. et al. (2018). Migration from plastic packaging into meat. Food Research International 109:
