{"title":"食品工业中使用后生物/异种生物的挑战。","authors":"Elahe Divsalar, Gökhan Kürşad İncili, Ce Shi, Ehsan Semsari, Seyede Hanieh Hosseini, Fahimeh Ebrahimi Tirtashi, Omer Said Toker, Naheed Mojgani, Shao-Quan Liu, Mehran Moradi","doi":"10.1080/10408398.2025.2541047","DOIUrl":null,"url":null,"abstract":"<p><p>The food industry is increasingly interested in postbiotics/parabiotics because of their ability to preserve and enhance functional food production. These substances contain several bioactive compounds with immune system-regulating, antimicrobial, antioxidant, prebiotic, and anticancer properties. Despite its potential benefits, incorporating postbiotics/parabiotics into food poses various obstacles that must be overcome. These include technical barriers in production, lack of uniform definitions and regulations, regulatory obstacles, limited consumer awareness and acceptance, quality control challenges, determining the most effective dosage, and cost considerations. This review discusses these challenges and the research progress that has been achieved to address these drawbacks. As research in this field continues to advance, addressing these challenges will be crucial to unlock the full potential of postbiotics/parabiotics in the food industry.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-17"},"PeriodicalIF":8.8000,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Challenges with the use of postbiotics/parabiotics in food industry.\",\"authors\":\"Elahe Divsalar, Gökhan Kürşad İncili, Ce Shi, Ehsan Semsari, Seyede Hanieh Hosseini, Fahimeh Ebrahimi Tirtashi, Omer Said Toker, Naheed Mojgani, Shao-Quan Liu, Mehran Moradi\",\"doi\":\"10.1080/10408398.2025.2541047\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>The food industry is increasingly interested in postbiotics/parabiotics because of their ability to preserve and enhance functional food production. These substances contain several bioactive compounds with immune system-regulating, antimicrobial, antioxidant, prebiotic, and anticancer properties. Despite its potential benefits, incorporating postbiotics/parabiotics into food poses various obstacles that must be overcome. These include technical barriers in production, lack of uniform definitions and regulations, regulatory obstacles, limited consumer awareness and acceptance, quality control challenges, determining the most effective dosage, and cost considerations. This review discusses these challenges and the research progress that has been achieved to address these drawbacks. As research in this field continues to advance, addressing these challenges will be crucial to unlock the full potential of postbiotics/parabiotics in the food industry.</p>\",\"PeriodicalId\":10767,\"journal\":{\"name\":\"Critical reviews in food science and nutrition\",\"volume\":\" \",\"pages\":\"1-17\"},\"PeriodicalIF\":8.8000,\"publicationDate\":\"2025-08-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Critical reviews in food science and nutrition\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/10408398.2025.2541047\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Critical reviews in food science and nutrition","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/10408398.2025.2541047","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Challenges with the use of postbiotics/parabiotics in food industry.
The food industry is increasingly interested in postbiotics/parabiotics because of their ability to preserve and enhance functional food production. These substances contain several bioactive compounds with immune system-regulating, antimicrobial, antioxidant, prebiotic, and anticancer properties. Despite its potential benefits, incorporating postbiotics/parabiotics into food poses various obstacles that must be overcome. These include technical barriers in production, lack of uniform definitions and regulations, regulatory obstacles, limited consumer awareness and acceptance, quality control challenges, determining the most effective dosage, and cost considerations. This review discusses these challenges and the research progress that has been achieved to address these drawbacks. As research in this field continues to advance, addressing these challenges will be crucial to unlock the full potential of postbiotics/parabiotics in the food industry.
期刊介绍：
Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition.
With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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