A Natural Technology for Vacuum-Packaged Cooked Sausage Preservation with Potentially Postbiotic-Containing Preservative

Lima, Aloizio L.; Guerra, Carlos Alberto; Costa, Lucas Marques; Oliveira, Vanessa Sales de; Lemos, Wilson José Fernandes; Luchese, Rosa Helena; Guerra, André Fioravante

doi:10.3390/fermentation8030106

Cited by 13 publications

(5 citation statements)

References 35 publications

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“…By consuming products made from the fermentation of Saccharomyces cerevisiae , it may be possible to limit the amount of Salmonella enterica contamination in poultry products by consuming products made from S. cerevisiae fermentation [ 218 ]. Postbiotic-containing preservatives were found to be as effective as frequently used commercial preservatives in preserving vacuum-packaged cooked sausages as natural preservation technologies [ 219 ]. Postbiotics can be used as an alternative biocontrol for the safe production of dairy products, fruits, and vegetables.…”

Section: Applications Of Postbiotics In the Food Industrymentioning

confidence: 99%

Postbiotics: Functional Food Materials and Therapeutic Agents for Cancer, Diabetes, and Inflammatory Diseases

Gurunathan,

Thangaraj,

Kim

2023

Foods

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Postbiotics are (i) “soluble factors secreted by live bacteria, or released after bacterial lysis, such as enzymes, peptides, teichoic acids, peptidoglycan-derived muropeptides, polysaccharides, cell-surface proteins and organic acids”; (ii) “non-viable metabolites produced by microorganisms that exert biological effects on the hosts”; and (iii) “compounds produced by microorganisms, released from food components or microbial constituents, including non-viable cells that, when administered in adequate amounts, promote health and wellbeing”. A probiotic- and prebiotic-rich diet ensures an adequate supply of these vital nutrients. During the anaerobic fermentation of organic nutrients, such as prebiotics, postbiotics act as a benevolent bioactive molecule matrix. Postbiotics can be used as functional components in the food industry by offering a number of advantages, such as being added to foods that are harmful to probiotic survival. Postbiotic supplements have grown in popularity in the food, cosmetic, and healthcare industries because of their numerous health advantages. Their classification depends on various factors, including the type of microorganism, structural composition, and physiological functions. This review offers a succinct introduction to postbiotics while discussing their salient features and classification, production, purification, characterization, biological functions, and applications in the food industry. Furthermore, their therapeutic mechanisms as antibacterial, antiviral, antioxidant, anticancer, anti-diabetic, and anti-inflammatory agents are elucidated.

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Section: Applications Of Postbiotics In the Food Industrymentioning

confidence: 99%

Postbiotics: Functional Food Materials and Therapeutic Agents for Cancer, Diabetes, and Inflammatory Diseases

Gurunathan,

Thangaraj,

Kim

2023

Foods

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“…The ultrasonic treatment facilitated the rapid release of postbiotics from BNC into the buffalo patties. de Lima et al (2022) produced a potential PPCP by an axenic fermentation system with Lacticaseibacillus paracasei DTA 83. The results revealed that PPCP was as effective as Sodium lactate FCC85 (commercial preservative for storing vacuum-packed cooked sausages) and extended the expiry date for vacuum-packed cooked sausages higher than 90 days.…”

Section: Evidence Acquisitionmentioning

confidence: 99%

Postbiotics: an innovative approach to increase shelf life and quality of foods

Nikravan,

Zamanpour,

Noori

2023

NFS

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Purpose The purpose of this paper is to provide an overview of the antimicrobial and antioxidant properties of postbiotics and the use of postbiotics to increase the shelf life and quality of food. Design/methodology/approach In this review paper, all articles from five electronic databases containing Google Scholar, Web of Science, PubMed, Scopus and Science Direct were considered and selected according to the purpose of the study. Findings In addition to improving food safety and increasing its shelf life, natural food preservation using biological preservatives also has a positive effect on improving consumer health. As a result, protection using natural antioxidants and antimicrobial agents seems essential. Postbiotics, having favorable characteristics such as nontoxicity, long shelf life and ease of standardization and transportation, are known as suitable antioxidant and antimicrobial, and there is an interest in making antioxidant and antimicrobial active films containing postbiotics to delay spoilage, increase the shelf life of perishable foods without changing their sensory characteristics. Originality/value Postbiotic refers to all soluble factors that are either secreted from living probiotic cells or released after cell lysis. These compounds include enzymes, peptides, polysaccharides, organic acids, teichoic acids and cell surface proteins, and their effects have been proven to improve some human and animal diseases. Probiotic bacteria must survive unfavorable conditions such as processing, storage, distribution, preparation and the digestive system to exert their health-giving effects, whereas their metabolites (postbiotics) have overcome these adverse conditions well and may be a good substitute for probiotics.

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“…By consuming products made from the fermentation of Saccharomyces cerevisiae, it may be possible to limit the amount of Salmonella enterica contamination in poultry products (Chaney et al, 2022). Postbiotic-containing preservatives were found to be equally as effective as frequently used commercial preservatives in preserving vacuum-packaged cooked sausages in order to provide natural preservation technologies (de Lima et al, 2022). Postbiotics can be used as an alternative to biocontrol to make dairy products, fruits, and vegetables safe.…”

Section: Applications Of Postbiotics In Food Industrymentioning

confidence: 99%

Postbiotics- Functional Food Materials

Gurunathan,

Thangaraj,

Kim

2023

Preprint

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Postbiotics are biologically active probiotic microorganisms that have produced non-viable bacterial products in the host. Eating a diet high in probiotic and prebiotic foods may help to ensure that the gut has an appropriate supply of these essential nutrients because postbiotics are produced when probiotics feed on prebiotics. Cell wall components and metabolites produced by living bacteria that have positive effects on the host are referred to as postbiotics. Postbiotics are functional bioactive chemicals that are produced in a matrix during anaerobic fermentation of organic nutrients like prebiotics. Postbiotics are low molecular weight soluble chemicals that are either produced after microbial cell lysis or secreted by live microflora as byproducts of this metabolic process. In general, the producer strains from bacterial and fungal species such as Lactobacillus, Bifidobacterium, Streptococcus, Akkermansia muciniphila, Saccharomyces boulardii, Eubacterium hallii, Faecalibacterium, etc. When handling and selling food items in an industrial setting, postbiotics can be used as functional components in foods, which has a number of advantages, including the potential to be added to some foods that are known to be harmful to probiotic survival. Postbiotic supplements have grown in popularity among customers because of their numerous health advantages, particularly food, cosmetic, and healthcare industries. Classification of postbiotics depends on various factors including type of microorganism, structural composition, and physiological functions. This review presents a succinct introduction, history, and concept of postbiotics, the salient features of postbiotics, classification, production, purification, characterization, biological functions, and applications of postbiotics in the food industry.

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A Natural Technology for Vacuum-Packaged Cooked Sausage Preservation with Potentially Postbiotic-Containing Preservative

Cited by 13 publications

References 35 publications

Postbiotics: Functional Food Materials and Therapeutic Agents for Cancer, Diabetes, and Inflammatory Diseases

Postbiotics: Functional Food Materials and Therapeutic Agents for Cancer, Diabetes, and Inflammatory Diseases

Postbiotics: an innovative approach to increase shelf life and quality of foods

Postbiotics- Functional Food Materials

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