Natural materials
Abundant biopolymers provide the foundation for new coating formulations.
A sustainable future for Adriatic fish
Fresh fish.
Smarter packaging.
ActCoFISH brings food science, biopolymer materials and microbiology together to develop active edible coatings for fresh fish.
The project
Nature, science
and the next wave
of food packaging.
ActCoFISH is a multidisciplinary project focused on active packaging technology that turns abundant natural biopolymers into high-value edible coatings for fresh fish.
Designed formulations will carry natural active compounds from Mediterranean plants, processing by-products and seaweed. The coatings will be characterised and applied to fresh white and blue fish from the Adriatic Sea, alongside modified-atmosphere packaging.
The goal is to help preserve fish quality and freshness while making responsible use of natural resources.
Read about the projectActive compounds
Mediterranean plants and their by-products offer natural bioactive ingredients.
Fresh Adriatic fish
Coatings are studied on fresh white and blue fish from the Adriatic Sea.
Less food loss
Active coatings and modified-atmosphere packaging are explored together.
About ActCoFISH
A closer look at
active edible coatings.
ActCoFISH unites expertise in food science, biopolymer materials, microbiology and sustainable production to achieve a scientific breakthrough in food packaging.
The project is described through seven scientific goals and focuses on the development and characterisation of new biopolymer formulations for edible coatings. Natural bioactive compounds will be used to help preserve quality and inhibit microbial spoilage in fresh Adriatic fish.
Natural biopolymers can act as protective carriers for active compounds from Mediterranean plants and the by-products of their processing. In this way, ActCoFISH addresses unnecessary food losses through the responsible use of natural resources.
Project start29 December 2023
Project team
One project.
Three universities. Five working groups.
Scientific experts work across food packaging, fish technology, microbiology, medical chemistry and food chemistry.
01Laboratory for Food Packaging (LPH)
02Laboratory for Meat and Fish Technology (LF)
03Laboratory for General and Food Microbiology (LM)
04Medical Chemistry, Biochemistry and Clinical Chemistry
05Physical Chemistry of Food and Wine (PCAV)
From the project
News & stories
Media coverage and conversations about the science behind ActCoFISH.
Press · Jutarnji list
How could science change the way we keep and enjoy fresh fish?
A Croatian newspaper feature introduces the project’s research and its vision for fresh fish and longer-lasting quality.
Read the articleTelevision · Prometej
Science, new ideas and discoveries
The Croatian Radiotelevision science show Prometej featured ActCoFISH on 8 February and 18 April 2024.
About the Prometej programmeKnowledge shared
Dissemination
Research papers, conference contributions and student theses connected to the project.
Professional and scientific papers
- 2024↗
Sustainable packaging for fish: an overview
Mia Kurek · MESO: The First Croatian Meat Journal, Vol. 26, No. 2
- 2024↗
Assessment of Chitosan/Gelatin Blend Enriched with Natural Antioxidants for Antioxidant Packaging of Fish Oil
Antioxidants, 13(6), 707
- 2024↗
Edible Coatings for Fish Preservation: A Review
Antioxidants, 13(11), 1417
- 2025↗
Properties of Plant Extracts from Adriatic Maritime Zone for Innovative Food and Packaging Applications
Antioxidants, 14(8), 906
- 2025↗
Od otpada do sirovine — znanstvena dostignuća predstavljena na dva međunarodna renomirana kongresa
Mia Kurek, Mario Šćetar, Tibor Janči and Petra Babić · MESO, 27(2), 156–160
- 2026↗
Composting of Biodegradable Packaging Materials: A Review of Available Technology for Biopolymer Degradation
Processes, 14(5), 850
- 2026↗
Characterization of structural and functional properties of κ-carrageenan and/or sodium alginate films
Food Packaging and Shelf Life, 54, 101731–101743
- 2026↗
The Development and Characterization of Biobased Film Formulations Made of Chitosan, Gelatine, and Gum Arabic
Molecules, 31(10), 1582
Congresses and conferences
- Sustainable Materials in Food Preservation · 17th Conference on Food Safety and Quality · Opatija, May 2024.
- Characteristics of biobased film-forming solutions made from i-carrageenan and enriched with green and brown algae · 38th EFFoST International Conference · Bruges, November 2024.
- Influence of drying method on the antioxidant capacity of sea fennel · 38th EFFoST International Conference · Bruges, November 2024.
- Influence of microwave extraction parameters on polyphenols and antioxidant capacity · 5-GREEN2024 · Zagreb, December 2024.
- Sustainable materials for food packaging · Conference proceedings, 2025.
- Antimicrobial activity of Mediterranean plant extracts against common marine pathogenic microorganisms · International Aquaculture Conference, 2025.
- Impact of chlorogenic acid or essential oils in carrageenan-alginate edible films · Gums & Stabilisers for the Food Industry, 2025.
- Effect of Mediterranean plant extracts on quality parameters and shelf life of chilled sardines · International Aquaculture Conference, 2025.
Bachelor and graduation theses
- Development and characterisation of active antioxidant edible films aimed for fish · Auree Jacob, 2024.
- Antioxidant activity and total phenols in microwave extracts of Borago officinalis · Anja Račić, 2024.
- Sustainable food packaging films from Mediterranean plants · Maëlle du Bessey de Contenson, 2025.
- Active and biodegradable carrageenan and alginate packaging with natural antioxidants · Avidos Lilou, 2025.
- Assessment of total phenolics and antioxidant activity of edible materials enriched with Mediterranean herbs · Lea Pupačić, 2025.
- Development and characterization of chitosan, gum arabic and gelatin films with natural antioxidants for edible coatings · Ana Soldo, 2024.
- Characterization of edible films from carrageenan and blue-green algae spirulina · Lukas Horvat, 2025.
Get in touch
Interested in our research?
ActCoFISH is coordinated by the Faculty of Food Technology and Biotechnology, University of Zagreb. Visit the faculty to learn more about its research and teams.
Partners & resources