Shrimp Processing By-Product as Sustainable Resources for Biodegradable and Active Food Packaging Films: A Review.

Abstract

The growing environmental burden of petroleum-based plastics and the underutilization of seafood-processing residues have intensified interest in renewable materials for sustainable food packaging. Among marine by-products, shrimp-processing waste, including shells, heads, and tails, represents a particularly valuable biomass because it contains chitin, proteins, minerals, lipids, and carotenoids such as astaxanthin. This review critically examines shrimp as integrated feedstocks for the development of biodegradable and active food packaging films. This review discusses the generation and biochemical composition of shrimp residues, recent advances in the extraction of key functional constituents, and their subsequent conversion into film-forming materials. Particular attention is given to conventional and emerging green extraction approaches, including enzymatic treatments, ultrasound-assisted and microwave-assisted processes, and deep eutectic solvent systems, as well as their effects on polymer purity, molecular structure, and film performance. This review further evaluates formulation strategies and the resulting mechanical, barrier, thermal, optical, antioxidant, antimicrobial, and biodegradation properties of shrimp-derived films. Current evidence indicates that shrimp-based biopolymers, especially chitosan and protein-based systems, offer strong potential for application in the active packaging of highly perishable foods. However, moisture sensitivity, brittleness, raw material variability, processing cost, and scale-up limitations remain major barriers to commercialization. Overall, shrimp-processing by-products provide a promising platform for circular, value-added packaging innovation, and future progress will depend on greener recovery methods, multifunctional film design, and scalable manufacturing routes that meet food safety and industrial performance requirements.