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SEAFOOD_AGE Final Conference celebrates in Vigo results of three years of work

Last 19th October, the SEAFOOD-AGE Final Conference took place at Pazo Los Escudos in Vigo.

Eva Balsa-Canto introduced the project to the 64 attendees who came that day.

The first speech was presented by Xosé Antón Vázquez, from the IIM-CSIC.
He explained the sustainable production of ingredients from marine resources.

Then, Rogerio Mendes (IPMA) presented the bioactivities of the ingredientes used in the project for the production of our RTE seafood.

Carmen G. Sotelo took the floor to present the formulation of the RTE seafood product.

Ina Bremenkamp (UCC) talked about the design and formulation of eco-packaging solutions for our RTE seafood product.

Marta López-Cabo presented their results obtained in their studies about quality and microbial safety in RTE seafood products.

Carmen Sotelo showed how to use DNA techniques to identify the ingredients of ready to eat food products in benefit of accurate labels.

Harri Määttä explained how to use printed electronics to develop a smart predictive label.

To finish the Technical session, Eva Balsa-Canto presented how to use predictive models to improve food quality and safety in our Smart predictive label.

In the afternoon, Juan Martín Fragueiro (OPROMAR) talked about the industrial approximation to the valorization of fish discards.

Julie Maguire from Indigo Rock Marine Research Station, Ireland presented seaweed value chains in Europe.

Manuel López, from NOTPLA, explained how their Ooho is a biodegradable solution to replace single-use plastics.

Alex Garrido-Maestu (INL) presented a ready-to-use kit for listeria dection with excelent detection capabilities.

The Industrial session finished with the copresentation of the functioning of Smart predictive labels in the real-world practice by Harri Määttä (Oamk) Finland and Eva Balsa-Canto (IIM-CSIC)

The Conference closed with a showcase of the products developed by the project:

  • Seaweed-based packaging for sauces
    Manuel López Romero, NOTPLA
  • Real-time demonstration of the smart predictive label
    Harri Määttä, Oamk and Eva Balsa-Canto, IIM-CSIC
  • Ready-to-eat seafood prepared by BENBOA
    Paco Teira, BENBOA

OPROMAR celabrates a transfer activity in Vigo with nursing homes and day care centers

Within the framework of the workpakage on Capitalization, our partner OPROMAR organized on October the 10th a tasting session to which catering companies, nursing homes and day care centers were invited.

This event, consisting of a tasting session, started with a brief presentation of the project objectives and results.

The novelty this time was that the products were prepared by Miguel Mosteiro, a cook external to the project, with experience in showcookings focused on seafood products.

This cook prepared the RTE SEAFOOD-AGE product following the formulation developed by the project partners ICTAN and BENBOA.

The attendees had the opportunity to taste the minced fish fillet enriched with microcapsules containing fish protein hydrolysates and fish oil accompanied by two different sauces.

Other formats, as fish burgers, fishballs and fish pies made from mince, were presented during the session to demonstrate the potencialities of the low-value but high quality species that are currently undervalued in the market.

At the end of the session, participants were invited by a representative from CETMAR to express their opinion about the appearance, smell and taste of the RTE SEAFOOD-AGE product.

This transfer activity allowed to get in touch and interact with a group of potential beneficiaries of the ready-to-eat product addessed to people +65.

Oamk’s publication will be presented at the ICMECE 2022

Oamk’s publication “Optimizing Power Management in Printed electronics Smart Label System” was accepted by the scientific committee of the Interdisciplinary Conference on Mechanics, Computers and Electrics (http://www.icmece.org) in Barcelona on October. Our partners will be presenting the paper online at the conference.

The goal of ICMECE 2022 is to gather scientists, engineers, researchers, technicians and industrial representatives to present the cutting-edge studies on Mechanical, Computer and Electrical Systems and form an interdisciplinary academic forum to discuss the scientific and engineering issues to arrive at more complete systems for the applications of future world.

The latest news about the conference can be followed from the website at

http://www.icmece.org/

The Conference Proceedings will be delivered via web-site just after the conference.

A demonstration video of the Seafood-Age project’s pilot chain is published on the Seafood-Age YouTube channel

We hare happy to inform all of you that a video demonstration of the Seafood-Age project pilot chain is available on the Seafood-Age project’s YouTube channel:

The aim of this video is to demonstrate the feasibility of all processes from the value chain (RTE seafood meal+packaging+labelling). Thus, the video is focused on the production chain, and laboratory developments such as bioactives assessment and methods for controlling traceability and security are not included.

Currently, the video is available in English with subtitles in English, French and Spanish, in order to be presented during activities that are taking place this week in France and Spain.  Subtitles in other languages of the project will be available soon.

First paper released by IPMA and IIM-CSIC in the framework of SEAFOOD-AGE

Our partners, the Portuguese Institute for the Sea and Atmosphere (IPMA) together with the Marine Research Institute (IIM-CSIC), have just published their first Open access paper in the framework of the project.

With the title «Characterization of Protein Hydrolysates from Fish Discards and By-Products from the North-West Spain Fishing Fleet as Potential Sources of Bioactive Peptides«, this article addresses the evaluation of different bioactivities (antioxidant, chelating, antidiabetic, anti-hypertensive, anti-obesity activities) of fish protein hydrolysates (FPH) as potential natural additives for functional foods or nutraceuticals.

Abstract: Fish discards and by-products can be transformed into high value-added products such as fish protein hydrolysates (FPH) containing bioactive peptides. Protein hydrolysates were prepared from different parts (whole fish, skin and head) of several discarded species of the North-West Spain fishing fleet using Alcalase. All hydrolysates had moisture and ash contents lower than 10% and 15%, respectively. The fat content of FPH varied between 1.5% and 9.4% and had high protein content (69.8–76.6%). The amino acids profiles of FPH are quite similar and the most abundant amino acids were glutamic and aspartic acids. All FPH exhibited antioxidant activity and those obtained from Atlantic horse mackerel heads presented the highest 2,2-diphenyl-1- icrylhydrazyl (DPPH) radical scavenging activity, reducing power and Cu2+ chelating activity. On the other hand, hydrolysates from gurnard heads showed the highest ABTS radical scavenging activity and Fe2+ chelating activity. In what concerns the _-amylase inhibitory activity, the IC50 values recorded for FPH ranged between 5.70 and 84.37 mg/mL for blue whiting heads and whole Atlantic horse mackerel, respectively. _-Glucosidase inhibitory activity of FPH was relatively low but all FPH had high Angiotensin Converting Enzyme (ACE) inhibitory activity. Considering the biological activities, these FPH are potential natural additives for functional foods or nutraceuticals.