Postbiotics for improving food quality and safety: From mechanistic insights to industrial applications

Growing consumer demand for nutritious, safe, and sustainable foods is accelerating the shift toward green preservation technologies and bio-based additives. Among natural microbial derivatives, postbiotics—the non-viable microbial cells, metabolites, and cell components released after cell lysis—are emerging as stable and safe bioprotective agents. Unlike live probiotics or prebiotics, postbiotics are environmentally resilient, free from infectivity risks, and retain their functional bioactivity under industrial processing conditions. Their antimicrobial, antioxidant, and immunomodulatory properties support their broad application in food-safety enhancement and biopreservation. This review brings together…

• US
  United States - Israel Binational Agricultural Research and Development Fund
• MO
  Ministry of Agriculture and Rural Development
• NI
  National Institute of Food and Agriculture
• II
  Israel Innovation Authority

  Award: 421-0616