Postbiotics: Next-gen bioactives for functional food innovation
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Abstract
In recent years, postbiotics have attracted significant attention in the fields of food and nutrition as bioactive compounds produced by beneficial microbes, independent of live microorganisms. Postbiotics consist of various substances, including short-chain fatty acids, antimicrobial peptides, enzymes, polysaccharides, and inactivated microbial cells. These compounds play important roles in promoting gut health, boosting immunity, and potentially improving protein absorption. Due to these functional properties, the food industry has begun incorporating postbiotics into various product categories such as fermented foods, plant-based dairy alternatives, and dietary supplements. Compared to prebiotics and probiotics, postbiotics offer notable advantages in terms of safety and biological stability in certain applications. This article aims to present knowledge on the types, mechanisms of action, benefits, and trends in the application of postbiotics in the food industry, providing insights for the development of future functional food products.
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