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Publication date: 14 November 2023

Leila Nikravan, Setayesh Zamanpour and Seyyed Mohammad Ali Noori

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…

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Abstract

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.

Details

Nutrition & Food Science , vol. 54 no. 1
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 11 December 2023

Setayesh Zamanpour, Pardis Bakhtiari Jami and Asma Afshari

Gamma-aminobutyric acid (GABA) is a four-carbon and nonprotein amino acid, made by various microorganisms, especially lactic acid bacteria (LAB) and probiotics. GABA has various…

103

Abstract

Purpose

Gamma-aminobutyric acid (GABA) is a four-carbon and nonprotein amino acid, made by various microorganisms, especially lactic acid bacteria (LAB) and probiotics. GABA has various physiological roles, for instance, insomnia, depression, hypotensive activity as well as diuretic effects. The production of GABA-based foods is a favorable result from GABA’s biological and functional properties. The purpose of this study is to investigate different methods of improving GABA production in probiotics and LAB to select the superlative method and bacterial strain.

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 from 2000 to January 11, 2023, with keywords “Optimization” OR “Enhance” OR “Increase” AND “Gamma-aminobutyric acid” OR “GABA” AND “Probiotics” OR “Lactic acid bacteria” and selected according to the purpose of the study.

Findings

It seems that among all the investigated methods, an effective fermentation procedure with optimal conditions including fermentation medium, 5 L; glutamic acid, 295 g/L; incubation temperature, 32°C; inoculum, 10% (v/v); and agitation, 100 rpm, after 48 h of fermentation led to producing 205,800 mg/L of GABA from the effective bacterial strain Lactobacillus brevis NCL912.

Originality/value

With a simple but optimized fermentation, L. brevis NCL912 can be used for the efficient GABA production in the pharmacy and food factories.

Details

Nutrition & Food Science , vol. 54 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

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