Abstract- In recent years, a growing demand for healthy, high-quality food products has prompted a significant focus on developing innovative methods to extend the shelf life and enhance food safety. This focus is particularly critical for perishable items, such as fish. Accordingly, the use of active edible coatings has been proposed as a promising solution. One of the most interesting and advanced materials investigated for this purpose is the combination of antigens extracted from digestive nematodes with electrospun nanofibers. The protein nature of nematode antigens and their unique biological properties, including immunomodulatory activities, antimicrobial and anti-inflammatory potential, can serve as powerful and active coating agents. Another angle to consider is nanofibers, which serve as an ideal substrate for the protection, stabilization, and controlled release of antigens, because of their high surface area-to-volume ratio, controlled porosity, and the ability to load and release active ingredients in a targeted manner. The incorporation of these antigens into a nanofibrous structure enhances both their stability and biological activity in response to environmental factors. Furthermore, the nanofibrous coating establishes a semi-permeable physical barrier around the fish fillet, effectively preventing moisture evaporation and oxygen penetration. Additionally, the gradual release of active antimicrobial compounds will effectively prevent bacterial growth and microbial spoilage. This mechanism, ultimately, leads to a significant prolongation in shelf life, preservation of sensory quality (such as texture, color, and aroma), and ensuring the safety of fish meat. In light of these parameters, the present project investigates the application of antigens extracted from nematodes engineered into nanofibrous structures to produce protective coatings for fish meat. The primary objective of this study is to assess the potential of nanofibers loaded with antigens, which may possess antimicrobial and antioxidant properties due to their specific protein structure.

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