| Autor: |
Mishra, Bishwambhar, Mishra, Awdhesh Kumar, Mohanta, Yugal Kishore, Yadavalli, Rajasri, Agrawal, Dinesh Chand, Reddy, Himavarshini Parvath, Gorrepati, Rithika, Reddy, C Nagendranatha, Mandal, Sanjeeb Kumar, Shamim, Mohammad Zaki, Panda, Jibanjyoti |
| Předmět: |
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| Zdroj: |
Food Production, Processing & Nutrition; 2/27/2024, Vol. 6 Issue 1, p1-17, 17p |
| Abstrakt: |
In recent decades, consumers, manufacturers, and researchers have been more interested in functional foods, which include probiotics, prebiotics, and postbiotics. Probiotics are live microbes that, when regulated in enough quantities, provide health benefits on the host, while the prebiotics are substrates that host microorganisms selectively use. Postbiotics are metabolites and cell-wall components that are beneficial to the host and are released by living bacteria or after lysis. Postbiotic dietary supplements are more stable than probiotics and prebiotics. Many bioactivities of postbiotics are unknown or poorly understood. Hence, this study aims to present a synopsis of the regular elements and new developments of the postbiotics including health-promoting effects, production, conceptualization of terms, bioactivities, and applications in the field of food safety and preservation. Postbiotics aid in bio preservation and the reduction of biofilm development in food due to their organic acids, bacteriocins, and other antibacterial activities. The present study examines the production of postbiotic metabolites in situ in food and the effects of external and internal food components. The antimicrobial roles, removal of biofilms, and its applications in preservation and food safety have also been discussed. This paper also explored the various aspects like manipulation of postbiotic composition in the food system and its safety measures. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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