Postbiotics: Science, Technology, and Applications explains essential and practical knowledge about postbiotics. The chapters cover the definition and classification of postbiotics, the main methods of preparation, information on the main postbiotic constituents and their biological activities and clinical health benefits.
The authors also familiarize the reader with the potential applications of postbiotics in the food industry, pharmaceutical chemistry, medicine and veterinary practice. This comprehensive reference, which emphasizes fundamental and applied knowledge, is useful for researchers, academics, veterinarians and students in the fields of microbiology, immunology, pharmacology, biotechnology, food science and agriculture.
Probiotics, prebiotics, and postbiotics are the main ingredients in functional foods that have recently become popular with researchers. Live probiotic cells and their derivative postbiotics are frequently used in commercial pharmaceutical and food products.
The results of the studies demonstrated that these bioactive elements could be linked to cellular processes and host metabolic pathways and play a vital role in maintaining and restoring host health. Despite the appropriate results from using live probiotics, scientists have presented post-biotic theory to find its precise mechanisms of action or optimize beneficial effects as well as to meet customer demands to offer a safe product with health claim. Currently, on the other hand, postbiotics with their unique characteristics in terms of clinical, technological and economic aspects can be applied as a promising approach (as potential alternative agents for common probiotics and antibiotics) in industry. food and pharmaceuticals to increase food security. and health effects as well as therapeutic targets. The fermentation process is the most natural mode of production of postbiotics, which enriches fermented food matrices with these biomolecules.
Nevertheless, postbiotics can be generated in a purer form and with high performance through several laboratory methods, which have the potential to be applied to a wide range of food matrices to develop their nutritional values, storage stability and their health promotion goals for clients. In industry, manufacturers cannot easily add ingredients to the food matrix to produce functional food products which contain postbiotic compounds and at the same time have the desired quality and safety properties. Therefore, it is essential to recognize the inherent characteristics of postbiotic compounds and to select appropriate nanostructure supports to design the best delivery system for the targeted delivery of postbiotics.
Bentham Scientific Editors