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Postbiotics: Current Trends in Food and Pharmaceutical Industry
Priyamvada Thorakkattu1, Anandu Chandra Khanashyam2, Kartik Shah3
1Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, KS 66506, USA.
Foods (Basel, Switzerland)
|October 14, 2022
Summary
Postbiotics, non-viable bacterial products, offer health benefits and are gaining attention. This review covers their production, characteristics, and applications in food and pharmaceuticals.
Area of Science:
- Microbiology
- Biochemistry
- Food Science
Background:
- Postbiotics are non-viable bacterial products or metabolic byproducts from probiotics.
- They are functional bioactive compounds generated during anaerobic fermentation.
- Examples include short-chain fatty acids, vitamins, and cell fragments.
Purpose of the Study:
- To review recent research on postbiotics.
- To cover their classification, production, characterization, biological activities, and applications.
- To highlight their growing importance in the food and pharmaceutical industries.
Main Methods:
- Literature review of recent research aspects.
- Analysis of postbiotic classification and production technologies.
- Examination of characterization, biological activities, and potential applications.
Main Results:
- Postbiotics are low molecular weight soluble compounds from microbial activity.
- They are increasingly recognized for numerous health advantages.
- Current market focuses on prebiotics and probiotics, but postbiotics are emerging.
Conclusions:
- Postbiotics represent a significant area of research with diverse health benefits.
- Their applications in food and pharmaceuticals are expanding.
- Consumer demand for postbiotic supplements is expected to rise.
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