In recent years, food packaging technology based on biodegradable materials has developed rapidly. Collagen films have become a research hotspot in the field of food packaging due to their excellent edibility, biodegradability, and mechanical properties. Animal skin collagen is composed of type Ⅰ collagen, which forms a fibrous network, along with small amounts of type Ⅲ and type Ⅴ collagen. In the field of food packaging, type Ⅰ collagen is the primary type used. Therefore, this article focuses on skin-derived type Ⅰ collagen, systematically reviewing the characteristics of skin collagen from different sources such as bovine, porcine, and fish skin, with special attention to the extraction methods of type Ⅰ collagen and the construction and modification methods of its film, as well as how these methods influence film performance. It also discusses the latest progress in the application of skin-derived collagen film in food packaging, such as casings, plastic wrap and coating preservation. In addition, this article provides an outlook on the development potential of collagen film to promote its practical application in the food industry and provide theoretical support for in-depth study of collagen film.

Myofibrillar protein (MP) is one of the most abundant amphiphilic proteins in muscle, has a more comprehensive amino acid profile and can be used as a solid particle emulsifier to build Pickering emulsions. MP-stabilized Pickering emulsions have many advantages such as high stability, economical preparation, and environmental friendliness. The mechanism and influential factors of MP stabilization of Pickering emulsions have become a hot research topic. This article mainly reviews the mechanism and influential factors of MP stabilization of Pickering emulsions, as well as the effects of other food components (e.g., polysaccharides, amino acids, and antioxidants) on the stability of the emulsions.