Bioactivities of postbiotics in food applications: a review

Abstract

Postbiotics, which consist of beneficial compounds produced by probiotic bacteria, have emerged as promising natural pre- servatives in food applications. This article examines the health-promoting properties of postbiotics and their role in improv- ing food preservation and formulating nutrient-enriched foods. An organized investigation of published works was carried out through key research databases, including ScienceDirect, Scopus, PubMed, and Google Scholar, using keywords such as “Postbiotics,” “Biopreservation,” “Food Safety,” “Functional Foods,” “Antimicrobial Activity,” “Anti-inflammatory,” and “Bioactivities”.  The findings reveal that postbiotics exert antimicrobial effects through multiple mechanisms, including the production of organic acids, bacteriocins, fatty acids, antimicrobial peptides, hydrogen peroxide, and vitamins. These bioac- tive substances actively suppress the proliferation of harmful and spoilage-causing microbes, consequently prolonging the preservation period of food items. Furthermore, postbiotics have been integrated into functional foods to modulate the host immune response and mitigate inflammatory conditions. Emerging applications of postbiotics also include their use in active food packaging systems, biofilm eradication, and cosmetic formulations. Although research on postbiotics is advancing, further investigations are required to elucidate the mechanisms of postbiotics and optimize their applications in both clinical and non-clinical contexts. This review emphasizes the potential of postbiotics to enhance food safety, improve nutritional quality, and contribute to overall health promotion.