Packaging and processing innovations improve the seafood value chain
Europe is one of the world’s largest markets for aquaculture products. Growth and competitiveness in this industry are important, especially in light of the highly perishable nature of seafood. The ICHTHYS(opens in new window) project, with support from the Marie Skłodowska-Curie Actions (MSCA)(opens in new window) programme, focused on improving the quality and safety of seafood while simultaneously reducing costs along the value chain.
Smart technology in transport and packaging
Studies show that as much as 10 % of food waste occurs during transportation. When refrigerated trucks underperform, fish spoils. ICHTHYS developed a simple solution to address this problem. “Our solution involved installing temperature sensors in temperature-controlled food trucks (known as the cold chain) and linking them to machine learning software to turn temperature logs into estimates of food freshness,” explains project coordinator Adelino Canário. While machine learning helped solve problems in the cold chain, it was not the only application of smart technology. The project used omics(opens in new window), a collective approach to biology, to develop bio-based films with built-in components that respond to chemical activity. Additives were designed to discourage microbial growth, indicate spoilage and even provide information regarding allergenic capacity. “The ICHTHYS smart packaging concept combines active and sensing components,” Canário shares. “Natural antimicrobials and antioxidants control microbial growth and lipid oxidation. Intelligent indicators, such as time–temperature integrators, colourimetric labels, and biosensors, monitor spoilage and provide real-time freshness updates.”
Nonthermal processing methods
Because seafood is highly susceptible to spoilage, post-harvest processing requires treatment to inhibit biochemical reactions and microbial growth. Traditionally, heat treatment has been used to deactivate microbes and ensure that seafood is safe to eat. However, thermal treatment has several drawbacks, as it can lead to nutritional deterioration and consumes excessive energy. It can also alter the flavour, colour and texture of fish. ICHTHYS explored alternative approaches to post-harvest processing that extend the shelf life and preserve the sensory qualities of seafood. Among the emerging methods tested were high-pressure processing (HPP), osmotic dehydration, pulsed electric fields (PEF) and cold plasma. All of these methods disrupt microbial activity without heat, thereby preserving the taste, texture and appearance of seafood. These technologies are promising, but they require industry investment for market uptake. As work package leader Fanny Tsironi shares: “Industrial adoption requires HPP vessels, PEF chambers, pulsed UV reactors and plasma generators – all of which are integrated with cold-chain facilities and inline monitoring sensors.”
Project outreach
Industry, research and consumers all play a part in optimising the seafood sector. As an MSCA-supported project, ICHTHYS is inherently intersectoral. In the course of the project, staff from six academic and six commercial partners participated in 180 secondments. ICHTHYS disseminated its ideas in other ways too. In addition to four workshops and 27 peer-reviewed articles, the project engaged in several events focused on citizens. Science fairs, festivals and school activities reached over 2 000 children, and newsletters, videos and social media posts increased the reach of ICHTHYS’s communications. The seafood industry is essential to Europe’s economy. With innovations in processing and packaging, ICHTHYS has ensured continued attention to the quality, safety and economic efficiency of this critical sector.
