Mercury content in tuna can be reduced with new packaging solution

(Press-News.org) Fish is a high-quality source of protein, containing omega-3 fatty acids and many other beneficial nutrients. However, the accumulation of toxic mercury also makes fish consumption a concern, of which tuna is particularly susceptible. Researchers from Chalmers University of Technology in Sweden have come up with a novel approach to packaging canned tuna infused in the water-based solution of amino acid cysteine. It was shown to remove up to 35 percent of the accumulated mercury in canned tuna, significantly reducing human exposure to mercury via food.

Fish and other seafood, provide people with a broad variety of essential nutrients in their diet However, the consumption of some fish also exposes people to the most hazardous form of mercury, methylmercury. This accumulates in fish (especially those species higher up the food chain, such as tuna) as it binds to proteins in the tissues.

Packaging solution draws out the mercury   According to the World Health Organisation (WHO), mercury is one of the ten most harmful chemicals for humans. Exposure can damage the central nervous system, with foetuses and young children being particularly sensitive to the effects. That is why dietary recommendations for pregnant women advise caution with tuna consumption.

“Our study shows that there are alternative approaches to addressing mercury contamination in tuna, rather than just limiting consumption. Our goal is to improve food safety and contribute to enhanced human health, as well as to better utilise food that is currently under certain restrictions,” says Mehdi Abdollahi, Associate Professor at the Department of Life Sciences at Chalmers and coordinator of a project called Detoxpak.

The concept of so-called active packaging is to develop materials, for example a liquid inside a can, that interact with food during storage − for instance, to increase the shelf life. However, this concept has never previously been used to improve food safety.

In a previous study, the researchers investigated the possibility of coating packages with thiolated silica to capture mercury from canned fish. What they observed, was that the forces binding the mercury within the tuna tissue prevented it from being released.

Proteins in tuna tissues, particularly sulfur-containing amino acids, strongly bind and accumulate mercury due to the strong interactions involving thiol groups from these amino acids. "By knowing that, we decided to add one of them, cysteine, to a water solution in which fish meat can be immersed. We believed this would allow some of the mercury to be drawn out and instead bind to the solution and be discarded. Further research is needed to take care of the removed mercury,” says Przemysław Strachowski, first author, and at the time of study, a postdoc at the Department of Life Sciences at Chalmers.

Up to 35 percent of mercury removed In the study, the researchers discovered that the greater the surface area of fish flesh in contact with the cysteine solution, the higher the mercury uptake. The highest value of mercury reduction, 35 percent, was reached when testing canned minced tuna, from regular grocery stores. They also discovered a maximum threshold of two weeks, after which no further changes occurred.

In the current study, however, the researchers did not observe any noticeable changes in appearance or smell of the tested fish samples. Cell-based assays have also proven the safety of the developed technology.

“The beauty of this type of packaging is that it is active while the product is on the shelf. No additional production steps would be needed if a method like this were used industrially. The application of our results could increase the safety margin for fish consumption,” says Przemysław Strachowski.

 

More about the scientific study: Read the study New Insight into Mercury Removal from Fish Meat Using a Single-Component Solution containg Cysteine in Global Challenges.  The authors are Przemysław Strachowski and Mehdi Abdollahi, the Department of Life Sciences, Chalmers University of Technology, Romain Bordes, the Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Geeta Mandava and Johan Lundqvist, Swedish University of Agricultural Sciences.   The study was funded by Formas  

More about the method: In the study, fish protein extracts in the form of dry powder, fresh and lab-steamed fish in fillet and mince forms, and commercially available samples of canned tuna, both in larger pieces and as minced fish, were used. No extra additives, like pH modifiers, were needed for this process. Only the cysteine concentration was adjusted in the water. Increasing cysteine levels improved mercury removal, but only up to a certain point. A 1.2 percent concentration level was optimal.  

For more information please contact: Mehdi Abdollahi, Associate Professor at the Department of Life Sciences, Chalmers University of Technology, Sweden, khozaghi@chalmers.se  +46 31 772 38 23

Przemyslaw Strachowski, former Postdoctoral Researcher at the Department of Life Sciences, Chalmers University of Technology, Sweden, pawelpr@chalmers.se

The contact persons both speak English. Mehdi Abdollahi also speaks Persian and Przemyslaw Strachowski speaks Polish. They are available for live and pre-recorded interviews. At Chalmers, we have podcast studios and broadcast filming equipment on site and would be able to assist a request for a television, radio or podcast interview.

 

Banner image caption: In the image you can see one of the researchers pouring the liquid amino acid cysteine into a jar of canned tuna. The study showed that this novel ‘active packaging’ technique removed up to 35 percent of the accumulated mercury in canned tuna, significantly reducing human exposure to mercury via food.

Banner image credit: Chalmers University of Technology I Hanna Magnusson

All images related to this press release can be downloaded via this link.   END