Postbiotic Food Packaging Using Peptides

Abstract

Postbiotics are functional bioactive compounds, generated in a matrix during fermentation, which may be used to promote health. The term postbiotics can be regarded as an umbrella term for all synonyms and related terms of these microbial fermentation components. The use of postbiotics in the food industry is a common way to prevent food spoilage. Nontoxicity and safety of postbiotics and their ability to inhibit microorganisms that cause food spoilage are the most important features of postbiotics in the use of these compounds in the food industry. The postbiotic concept, evidence of their health benefits and possible signaling pathways involved in their protective effects, and perspectives for applications in foods and pharmaceuticals have been investigated. Research to date indicates that postbiotics can have direct immunomodulatory and clinically relevant effects, and evidence can be found for the use of postbiotics in healthy individuals to improve overall health and to relieve symptoms in a range of diseases such as infant colic and in adults atopic dermatitis and different causes of diarrhea. The use of postbiotics in the form of food packaging can be more effective. Therefore, due to their unique properties, postbiotics have received much attention in the food industry and can be used as a new approach to food packaging.