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

• Dual valorization of yeast and pomegranate peel for seafood preservation. • Betaine-modified yeast enhanced antimicrobial efficacy of encapsulated extract. • Encapsulated peel extract significantly inhibited Listeria and Salmonella . • The treatment extended the microbial shelf life of salmon by up to 6 days. • Biogenic amines accumulation was effectively suppressed during storage. 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.