No abstract

Edible packaging is influenced by factors such as formulation, production technology, and solvent and additive properties. With the increase in the request for coating and film quality, appropriate form, and high product safety and storage period, various technologies such as high hydrostatic pressure, irradiation, ultrasound, high-pressure homogenization, cold plasma, and microwave have been reviewed. The present study states definitions and mechanisms of novel technologies. The experimental condition, packaging matrix, and the results pertaining to the effects of these technologies on various types of edible packaging is also discussed. The most of the matrix used for packaging was whey protein, soy protein isolate, chitosan, and gelatin. The technologies conditions such as power, frequency, time, temperature, dose, pressure, and voltage can have a significant influence on the application of them in film and coating. Therefore, finding the optimum point for the features of the technologies is important because improper use of them reduces the properties of the edible packaging.

Background & objectives:There is a direct relationship between the presence of beneficial microbiota in the gut, development immune system functions and maintenance homeostasis. Hence, the consumption of foods or supplements with postbiotic components has been characterized as one of the most important strategies to modify the microbiome balance and improve the health status of the host. In this study, the concept of postbiotics and their clinical role in host health has been reviewed. Methods: All articles related to the study subject were searched in the Scopus, PubMed/Medline, ISI Web of Knowledge, and Google Scholar database and studies that examined the effects of postbiotics on diseases were included. Results: According to available evidences, postbiotics do not need the viability in comparison with their parent cells and they exert health effects like live probiotic cells. Also, their preparation and application in various delivery system is affordable, which this highlights the importance of postbiotics from technological, clinical and economic aspects. These compounds have biological activities including immunomodulation, antimicrobial, antiinflammatory, anti-oxidant and anti-proliferation, and they can play an important role in modulating the immune system's performance, improving therapies and reducing their possible side-effects in some cases of gastrointestinal disorders and chronic diseases. Conclusion:The postbiotics as a novel strategy can be used in a wide range of pharmaceutical products for the preventive therapy and improvement of the current therapeutic methods, as well as in food products to delay corruption, increase shelf life, and promote functional foods.

The priority of the Sustainable Development Goals for 2022 is to reduce all causes related to mortality. In this regard, microbial bioactive compounds with characteristics such as optimal compatibility and close interaction with the host immune system are considered a novel therapeutic approach. The fermentation process is one of the most well-known pathways involved in the natural synthesis of a diverse range of postbiotics. However, some postbiotics are a type of probiotic response behavior to environmental stimuli that usually play well-known biological roles. Also, postbiotics with unique structure and function are key mediators between intestinal microbiota and host cellular processes/metabolic pathways that play a significant role in maintaining homeostasis. By further understanding the nature of parent microbial cells, factors affecting their metabolic pathways, and SUMMARY the development of compatible extraction and identification methods, it is possible to achieve certain formulations of postbiotics with special efficiencies, which in turn will significantly improve the performance of health systems (especially in developing countries) toward a wide range of acute/chronic diseases. The present review aims to describe the fundamental role of postbiotics as the key mediators of the microbiota-host interactions. Besides, it presents the available current evidence regarding the interaction between postbiotics and host cells through potential cell receptors, stimulation/improvement of immune system function, and the enhancement of the composition and function of the human microbiome.

Due to the high consumption of pasta products, enrichment of the final product with non‐digestible oligosaccharides has gained interest. Resistant starch type two (RS2) can tolerate high moisture and temperature involved in the macaroni production process. The aim of this study is to compare the textural properties of cooked and uncooked RS2‐enriched macaroni with the control sample. The substitution of RS2 results in a significant reduction in moisture content (p < 0.05). The color of fortified macaroni is brighter than the control (48.88 ± 0.18). The presence of RS2 leads to a substantial improvement in textural properties. Hardness and cohesiveness of macaroni at 10% RS2 level are significantly higher than the control sample while adhesiveness and chewiness are lower (p < 0.05). The sample with 7.5% RS2 shows the best cooking properties. Cooking loss and water absorption get reduced significantly as the amount of RS2 increases. Sensory evaluation results show a significant reduction in adhesiveness. Resistant starch type two could function as a dietary fiber that improves texture without having a negative impact on consumer acceptance.