LAUSR

This study developed edible composite films incorporating the anchovy (Engraulis encrasicolus) byproduct protein hydrolysate (ABPH) into a chitosan matrix and evaluated their physicochemical, structural, and functional properties for food packaging applications. ABPH, produced by Flavourzyme enzymatic hydrolysis, exhibited high hydrolysis (54–57%) and high protein content (80.7 ± 0.94%). Films were produced using 1%, 2%, and 3% ABPH (CH-FP1, CH-FP2, and CH-FP3) by the casting method. Characterization of the films revealed that a higher ABPH concentration increased water swelling, solubility, and opacity, while tensile strength decreased and elongation at break improved, indicating greater flexibility. FTIR analysis showed that ABPH was incorporated through enlarged amide I and II bands and broader -OH/NH regions, suggesting hydrogen bonding and protein–polysaccharide interactions. SEM images demonstrated good dispersion at low concentrations and more uniform surfaces at higher ABPH levels. This suggests that chitosan–ABPH composite films can serve as biodegradable, protein-enriched packaging materials with adjustable mechanical and barrier properties to valorize fishery waste and sustainable food packaging solutions.