This review explores the sources, extraction methods, colloidal properties, and food applications of marine collagen. Marine collagen, derived from sources such as sea cucumbers, crustaceans, sponges, jellyfish, and fish, offers advantages over mammalian collagen due to its lower denaturation temperature, reduced risk of disease transmission, and simpler extraction methods. The review highlights the importance of environmentally friendly extraction techniques, such as ultrasonication, extrusion-hydro-extraction, supercritical fluid extraction, and deep eutectic solvent extraction, which enhance yield and reduce environmental impact. Marine collagen exhibits similar physicochemical properties to mammalian collagen, including a stable triple-helix structure, but with variations influenced by species, origin, and environment. The review discusses the colloidal structure-forming properties of marine collagens, including their ability to form gels, films, foams, and emulsions. These properties are crucial for applications in food packaging, beverages, dairy products, and meat-based items. The review also covers the potential of marine collagen in various food applications, such as biodegradable film-forming materials, colloid stabilizers, foaming agents, and micro-encapsulating agents. Despite challenges such as low yield and thermal stability, marine collagen shows promise in increasing the stability, consistency, and elasticity of food products. Keywords: Marine collagen, Jellyfish, Sea cucumber, Colloid stabilizer, Edible film, Dairy productThis review explores the sources, extraction methods, colloidal properties, and food applications of marine collagen. Marine collagen, derived from sources such as sea cucumbers, crustaceans, sponges, jellyfish, and fish, offers advantages over mammalian collagen due to its lower denaturation temperature, reduced risk of disease transmission, and simpler extraction methods. The review highlights the importance of environmentally friendly extraction techniques, such as ultrasonication, extrusion-hydro-extraction, supercritical fluid extraction, and deep eutectic solvent extraction, which enhance yield and reduce environmental impact. Marine collagen exhibits similar physicochemical properties to mammalian collagen, including a stable triple-helix structure, but with variations influenced by species, origin, and environment. The review discusses the colloidal structure-forming properties of marine collagens, including their ability to form gels, films, foams, and emulsions. These properties are crucial for applications in food packaging, beverages, dairy products, and meat-based items. The review also covers the potential of marine collagen in various food applications, such as biodegradable film-forming materials, colloid stabilizers, foaming agents, and micro-encapsulating agents. Despite challenges such as low yield and thermal stability, marine collagen shows promise in increasing the stability, consistency, and elasticity of food products. Keywords: Marine collagen, Jellyfish, Sea cucumber, Colloid stabilizer, Edible film, Dairy product