The potential of postbiotics as a novel approach in food packaging and biopreservation: a systematic review of the latest developments

AbstractMetabolic by-products are part of the so-called postbiotics of probiotics and other beneficial microorganisms, particularly lactic acid bacteria, which have gained popularity as a feasible alternative to improving food quality and safety. Postbiotics in dry and liquid forms can be easily integrated into food formulations and packaging materials, exhibiting antimicrobial and antioxidant effects owing to the presence of multiple antimicrobials, such as organic acids, bacteriocins, exopolysaccharides and bioactive peptides. Postbiotics can thus control the growth of pathogens and spoilage microorganisms, thereby extending the shelf life of food products. Because of their ability to be easily manufactured without requiring extensive processing, postbiotics are regarded as a safer and more sustainable alternative to synthetic preservatives, which can have negative environmental consequences. Additionally, food manufacturers can readily adopt postbiotics in food formulations without significant modifications. This systematic review provides an in-depth analysis of studies on the use of postbiotics in the biopreservation and packaging of a wide range of food products. The review evaluates and discusses the types of microorganisms, postbiotics preparation and modification techniques, methods of usage in dairy products, meat, poultry, seafood, fruits, vegetables, bread, and egg, and their effects on food quality and safety.Keywords: Cell-free supernatantlactic acid bacteriapostbiotics challengesfood packagingyeast postbioticsparaprobiotics Author contributionsHoushmand Sharafi, Elahe Divsalar and Zeinab Rezaei: Writing - Original Draft, Investigation; Shao-Quan Liu: Review & Editing; Mehran Moradi: Conceptualization, Writing - Review & Editing, Project administration, Supervision.Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThe authors wish to extend their sincere gratitude to Urmia University for providing the necessary funding to carry out this research.