FishExtend: Edible Film designed to Lengthen the Shelf Life of Fresh Fish

Loreto Valenzuela, US Engineering and Bioprocesses

Loreto Valenzuela, UC Professor of Engineering and Bioprocesses and Vice-Dean of UC Engineering, thought that exploring various technologies designed to prolong the freshness of fish would be a good niche. 

Following five years of research, her team’s works finally came to fruition in the form of an edible film made entirely out of natural ingredients that are grown from the microbes and fungi commonly present on salmon, and that keep the fish fresh longer. 

This amazing invention called FishExtend is sprayed directly on the fish. By delaying the growth of microorganisms for at least 22 days while the fish remains in its packaging, FishExtend buys time for product transport and keeps the color, quality, pH, texture and flavor of the fish intact for several weeks.

The lead researcher underscored the potential impact of this type of technology in terms of fresh fish packaging and distribution costs, further explaining that no additional plastic wrap would be required for the packaging which brings benefits to exporters wishing to ship the products further away. 

This initiative, funded by the Fundación Copec UC and the Tech Transfer Office, has been showcased at international venues such as the Seafood Expo in Boston where it earned the prestigious ICX international fishing industry award.