Periodic Reporting for period 1 - ICHTHYS (OptImization of novel value CHains for fish and seafood by developing an integraTed sustainable approacH for improved qualitY, safety and waSte reduction)
Periodo di rendicontazione: 2020-01-01 al 2023-06-30
Seafood (fish and shellfish) are excellent sources of quality protein and nutrients, and much effort and resources have been directed at improving their aquaculture production. Surprisingly little attention has been paid to improving and reducing waste post-harvest by extending the shelf life of this highly perishable food source. This multidisciplinary, cross-sectorial project aims to increase the shelf life of fish and seafood to reduce waste, improve food safety and increase the sustainability of the aquaculture sector. The project will trial alternative novel processing methods, develop quality monitoring tools, implement active and intelligent packaging systems, and through feasibility studies, identify market opportunities. ICHTHYS will contribute to 1) satisfying the European consumer demands for the production of safe fish and seafood of high quality, 2) protecting consumer health by establishing microbiological and allergen risk levels associated with processing and storage, 3) developing and pilot scaling processing methods that minimally modify seafood quality, while improving safety and shelf life and reduce waste, and 4) establish the applicability of active and intelligent packaging seafood and stimulate the uptake of innovative solutions by industry.
Alternative processing methods were investigated for potential applicability in improving the quality and extending the shelf life of seafood (fish, oysters): high pressure, pulsed electric fields and pulsed light. The studies established the requirements of the novel processing methods and tested processing conditions, giving valuable information for the appropriate design of the feasibility studies and market survey.
Under the hurdle technology for further delaying microbial growth and extending food shelf life, the combined application of active packaging with novel nonthermal processing has been investigated. The combined application of cold atmospheric plasma and the incorporation of bioactive compounds (antimicrobials, antioxidants) into biodegradable packaging materials was investigated on fresh fish fillets using conventional quality and safety evaluation and high throughput molecular techniques.
Several tools have been under development for safety and quality evaluation of food and seafood, including metagenomics for pathogens, transcriptomic and proteomics approaches for markers of quality decline (enzymes, structural proteins).
The microbiological quality of seafood was examined using standardised approaches to sampling seawater, bivalves and fish from the production sites of shellfish and production tanks of semi-intensive and intensive fish production and post-harvest. Various commercial kits and disruption approaches were tested and optimised for water and organism samples from aquaculture or retail origin.
Novel nonthermal processing methods are likely to differ in their effect on parvalbumin and other potential allergens compared to conventional thermal processing methods. The aim is to develop safe products with improved sensory characteristics and extended shelf life while decreasing allergenicity.
Work was initiated to develop a label-free biosensor for allergens that gives quick readouts about fish and seafood allergenic capacity.
Studies have been initiated to develop simple monitoring tools to assess the impact of nonthermal processing on toxins and potential allergens associated with dinoflagellate/marine algal blooms.
The shelf life of different products packed using alternative, environmentally friendly food packaging materials was evaluated. Specific packaging films were tested in different conditions, some of which proved amenable as seafood packaging systems maintaining food quality and reduced the packaging waste and moisture loss.
Sensors have been developed to detect biogenic amines from protein-rich food upon degradation due to bad conservation to establish new potential solutions for intelligent packaging. The chemosensor can detect tyramine at low concentrations. An improved sensor version is being developed.
Fourteen staff from 6 academic and 3 commercial partners participated in 53 secondments across the core inter-connected work packages.
The workshop “Modern Omics Tools and Applications” took place online (5,7 June 2022) with topics integrated omics, smart labelling and packaging attended by 50 participants.
A show-cooking event was organised under the banner “Fish&Friends” (Sagres, Portugal, 12 March 2023) with 250 participants. It involved 8 renowned chefs from Portugal and Spain who cooked unprocessed and HP-processed seabass, followed by sensorial analysis.
Dissemination and outreach activities
One book chapter and 8 articles were published. Five oral presentations and 5 poster communications were presented in several meetings.
The project webpage (https://www.ichthys-eu.org) received 3314 views/701 visits until July 2023. Facebook (88 followers), Twitter (8 followers) and LinkedIn (57 followers) accounts were set up – LinkedIn had 12 posts with ~200 views/post.
Three newsletters highlighted the activities developed within the project.
Outreach events for schools and the general public occurred in three European countries with 2000 participants.
Video - A video in Portuguese with English subtitles (3:12 min) for students and the general public explains ICHTHYS (https://is.gd/QeO7GT).
Under the hurdle technology for further delaying microbial growth and extending food shelf life, the combined application of active packaging with novel nonthermal processing has been investigated. The combined application of cold atmospheric plasma and the incorporation of bioactive compounds (antimicrobials, antioxidants) into biodegradable packaging materials was investigated on fresh fish fillets using conventional quality and safety evaluation and high throughput molecular techniques.
Several tools have been under development for safety and quality evaluation of food and seafood, including metagenomics for pathogens, transcriptomic and proteomics approaches for markers of quality decline (enzymes, structural proteins).
The microbiological quality of seafood was examined using standardised approaches to sampling seawater, bivalves and fish from the production sites of shellfish and production tanks of semi-intensive and intensive fish production and post-harvest. Various commercial kits and disruption approaches were tested and optimised for water and organism samples from aquaculture or retail origin.
Novel nonthermal processing methods are likely to differ in their effect on parvalbumin and other potential allergens compared to conventional thermal processing methods. The aim is to develop safe products with improved sensory characteristics and extended shelf life while decreasing allergenicity.
Work was initiated to develop a label-free biosensor for allergens that gives quick readouts about fish and seafood allergenic capacity.
Studies have been initiated to develop simple monitoring tools to assess the impact of nonthermal processing on toxins and potential allergens associated with dinoflagellate/marine algal blooms.
The shelf life of different products packed using alternative, environmentally friendly food packaging materials was evaluated. Specific packaging films were tested in different conditions, some of which proved amenable as seafood packaging systems maintaining food quality and reduced the packaging waste and moisture loss.
Sensors have been developed to detect biogenic amines from protein-rich food upon degradation due to bad conservation to establish new potential solutions for intelligent packaging. The chemosensor can detect tyramine at low concentrations. An improved sensor version is being developed.
Fourteen staff from 6 academic and 3 commercial partners participated in 53 secondments across the core inter-connected work packages.
The workshop “Modern Omics Tools and Applications” took place online (5,7 June 2022) with topics integrated omics, smart labelling and packaging attended by 50 participants.
A show-cooking event was organised under the banner “Fish&Friends” (Sagres, Portugal, 12 March 2023) with 250 participants. It involved 8 renowned chefs from Portugal and Spain who cooked unprocessed and HP-processed seabass, followed by sensorial analysis.
Dissemination and outreach activities
One book chapter and 8 articles were published. Five oral presentations and 5 poster communications were presented in several meetings.
The project webpage (https://www.ichthys-eu.org) received 3314 views/701 visits until July 2023. Facebook (88 followers), Twitter (8 followers) and LinkedIn (57 followers) accounts were set up – LinkedIn had 12 posts with ~200 views/post.
Three newsletters highlighted the activities developed within the project.
Outreach events for schools and the general public occurred in three European countries with 2000 participants.
Video - A video in Portuguese with English subtitles (3:12 min) for students and the general public explains ICHTHYS (https://is.gd/QeO7GT).
The industry seeks to develop new food processing and packaging methods or novel combinations of existing technologies in the pursuit of producing alternative products, achieving shelf-life extension, improving management and reducing food waste. The optimal process conditions will be selected based on the models developed, and shelf-life tests will be performed to validate their efficacy. Smart packaging, including edible films and coatings, and time-temperature integrators will be developed/selected. “Omics” technologies will be integrated into fish and seafood quality monitoring of quality and safety and microbiological spoilage fingerprints.
The breadth of the project and training offer will prepare the workforce to more effectively deal with production challenges, enhance skills and employability, and increase their innovation potential.
The project will contribute to:
- Blue Growth with novel processing methods tested with a variety of seafood, and the improvement in the shelf life.
- The European integrated food safety policy is supported by ICHTHYS's development and optimisation of novel seafood processing approaches, rapid and sensitive monitoring tools, and effective sustainable alternative packaging compliant with EU food safety and quality standards. Intelligent and smart packaging technologies are rapidly being streamlined by repurposing other sectors' innovations.
- Europe 2020 strategy and emerging global challenges for 2030 aims to promote good health and keep people healthy and active for longer. ICHTHYS is contributing solutions that improve the quality and safety of seafood and all their health benefits to EU consumers.
- Reducing the innovation gap – Through implementing the ICHTHYS work plan and the planned secondments, the expected contribution to the innovation capacity of SMEs is being leveraged and stimulating new innovative solutions, contributing to a knowledge-based economy and society and enhancing cooperation and knowledge transfer between sectors and disciplines.
The breadth of the project and training offer will prepare the workforce to more effectively deal with production challenges, enhance skills and employability, and increase their innovation potential.
The project will contribute to:
- Blue Growth with novel processing methods tested with a variety of seafood, and the improvement in the shelf life.
- The European integrated food safety policy is supported by ICHTHYS's development and optimisation of novel seafood processing approaches, rapid and sensitive monitoring tools, and effective sustainable alternative packaging compliant with EU food safety and quality standards. Intelligent and smart packaging technologies are rapidly being streamlined by repurposing other sectors' innovations.
- Europe 2020 strategy and emerging global challenges for 2030 aims to promote good health and keep people healthy and active for longer. ICHTHYS is contributing solutions that improve the quality and safety of seafood and all their health benefits to EU consumers.
- Reducing the innovation gap – Through implementing the ICHTHYS work plan and the planned secondments, the expected contribution to the innovation capacity of SMEs is being leveraged and stimulating new innovative solutions, contributing to a knowledge-based economy and society and enhancing cooperation and knowledge transfer between sectors and disciplines.