Work

Dual valorization of yeast cells and pomegranate peel to enhance microbial safety and quality of salmon fillets

Year: 2025

Type: article

Abstract: The valorization of food by-products offers a sustainable strategy to reduce waste and enhance food safety. This study developed a novel antimicrobial delivery system by modifying modified yeast cell particles (YCP) with betaine hydrochloride (BHC-YCP) for encapsulating pomegranate peel extract (PGPE), aimed at improving the microbial quality and safety of refrigerated salmon fillets. Confirmed through Fourier transform infrared spectroscopy (FTIR) and green fluorescent protein (GFP)-tagged Salmonella , PGPE was successfully encapsulated into YCP and BHC-YCP using vacuum infusion. The YCP and BHC-YCP treatments significantly reduced Listeria monocytogenes on salmon fillets by 1.52 ± 0.32 log and 1.93 ± 0.30 log ( P < 0.05) compared to the control group at the end of 8 days refrigeration storage (4 ± 1°C). Salmonella was reduced to undetectable levels within 4 and 2 days, respectively by YCP and BHC-YCP treatments. From a spoilage perspective, YCP and BHC-YCP extended the microbial shelf life of salmon by 4 and 6 days, respectively. Moreover, the production of biogenic amines, including cadaverine, putrescine, histamine, and tyramine, was significantly retarded ( P < 0.05) by the encapsulated PGPE treatments. This study highlighted the potential of integrating by-product valorization, encapsulation technology and antimicrobial innovations to advance sustainable food preservation.

Source: Future Foods

DOI: 10.1016/j.fufo.2025.100678

Authors: Qian Hua, Lingdai Liu, Siyu Chen, Dan Li

Institution: National University of Singapore

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger, Good health and well-being

Open Access status: gold

Estimated APC paid: $1,990