Abstract
Gelatin is a natural, biodegradable biopolymer derived from the partial hydrolysis of collagen obtained from animal sources such as mammals, fish, and poultry. Owing to its biocompatibility, low immunogenicity, and versatile physicochemical properties, gelatin has gained significant attention across multiple industries, including food, cosmetics, pharmaceuticals, and biomedical engineering. Structurally, gelatin consists of shorter polypeptide chains formed by the breakdown of collagen’s triple-helix configuration, which imparts unique gelling, emulsifying, and stabilizing characteristics. Recent advancements have expanded gelatin’s applications in tissue engineering and regenerative medicine, particularly in wound healing, drug delivery systems, and scaffold fabrication. The source of gelatin plays a crucial role in determining its physicochemical properties and acceptability, with fish gelatin emerging as a promising alternative due to fewer religious restrictions and lower risk of disease transmission. Furthermore, innovations in gelatin-based edible films and coatings have contributed to sustainable food packaging solutions. Despite its advantages, challenges such as low mechanical strength and thermal stability remain, necessitating modifications like cross-linking and composite formation. Overall, gelatin continues to be a highly valuable biomaterial with expanding applications. Future research should focus on enhancing its functional properties, safety evaluation, and large-scale industrial implementation to meet growing global demand.