{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,26]],"date-time":"2026-09-26T06:59:22Z","timestamp":1790405962635,"version":"4.1.0"},"reference-count":88,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T00:00:00Z","timestamp":1789948800000},"content-version":"vor","delay-in-days":20,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100004410","name":"T\u00fcrkiye Bilimsel ve Teknolojik Ara\u015ft\u0131rma Kurumu","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004410","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    This research focused on the extraction of gelatin from the skin of European sea bass (\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Dicentrarchus labrax<\/jats:italic>\n                    <\/jats:styled-content>\n                    ) to engineer edible films, comparing their functional properties against standard bovine and fish\u2010derived commercial gelatins. Structural evaluation via Scanning Electron Microscopy (SEM) showed a typical gelatinous morphology, defined by a network of disordered, interconnected filaments. From a biochemical perspective, the extracted material was protein\u2010rich (90.93%), with low levels of moisture (8.11%), ash (0.31%), and lipids (0.13%). Amino acid profiling confirmed a glycine\u2010heavy composition (27.27%) and an imino acid content of 18.71%, contributing to a measured gel strength of 189.5\u2009g. Furthermore, FTIR spectroscopy validated the presence of primary amide bands (A, B, I, II, and III), mirroring the spectral fingerprints of established commercial standards. The resulting glycerol\u2010plasticized films demonstrated robust mechanical performance, characterized by a tensile strength of 6.53\u2009MPa and an elongation at break of 94.55% at a thickness of 0.14\u2009mm. These results confirm that sea bass skin serves as an effective biopolymer matrix for creating stable, functional packaging. This study highlights the viability of upcycling marine by\u2010products as high\u2010performance, sustainable alternatives to mammalian\u2010based materials in the production of bio\u2010packaging.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.72333","type":"journal-article","created":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T04:28:46Z","timestamp":1790051326000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Unlocking the Potential of Sea Bass Skin: Characterization of Gelatin and Edible Gelatin Films"],"prefix":"10.1002","volume":"14","author":[{"given":"Mehmet","family":"Gokcin","sequence":"first","affiliation":[{"name":"Department of Seafood Processing Technology Faculty of Fisheries, Cukurova University  Adana Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7677-7727","authenticated-orcid":false,"given":"Yasemen","family":"Yanar","sequence":"additional","affiliation":[{"name":"Department of Seafood Processing Technology Faculty of Fisheries, Cukurova University  Adana Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5533-8899","authenticated-orcid":false,"given":"Cigdem","family":"Dikel","sequence":"additional","affiliation":[{"name":"Department of Biotechnology Cukurova University  Adana Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,21]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2009.11.019"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.molstruc.2023.136931"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-020-04409-2"},{"key":"e_1_2_10_5_1","volume-title":"Official Methods of Analysis of the Association of Official Analytical Chemists","author":"AOAC","year":"2000"},{"key":"e_1_2_10_6_1","volume-title":"ASTM Subcommittee D20.10 on Mechanical Properties. 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