Challenges with the use of postbiotics/parabiotics in food industry

Divsalar E., İncili G. K., Shi C., Semsari E., Hosseini S. H., Ebrahimi Tirtashi F., ...Daha Fazla

Critical Reviews in Food Science and Nutrition, 2025 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1080/10408398.2025.2541047
  • Dergi Adı: Critical Reviews in Food Science and Nutrition
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, CINAHL, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, Metadex, SportDiscus, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Biotics, food preservation, functional food, marketing, regulatory aspects
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

The food industry is increasingly interested in postbiotics/parabiotics because of their ability to preserve and enhance functional food production. These substances contain several bioactive compounds with immune system-regulating, antimicrobial, antioxidant, prebiotic, and anticancer properties. Despite its potential benefits, incorporating postbiotics/parabiotics into food poses various obstacles that must be overcome. These include technical barriers in production, lack of uniform definitions and regulations, regulatory obstacles, limited consumer awareness and acceptance, quality control challenges, determining the most effective dosage, and cost considerations. This review discusses these challenges and the research progress that has been achieved to address these drawbacks. As research in this field continues to advance, addressing these challenges will be crucial to unlock the full potential of postbiotics/parabiotics in the food industry.