Next-generation Probiotics, Postbiotics, and Paraprobiotics: Emerging Tools for Food Safety and Human Health
Rabinarayan Sahoo *
Department of Food Science & Technology, G.B Pant University of Agriculture & Technology, Pantnagar, Uttarakhand, India.
Pinaki Mohanty
KIIT School of Biotechnology, Bhubaneswar, Odisha, India.
Jagadibyajiban Sahoo
Department of Food Science Technology & Nutrition, Sambalpur University, Sambalpur, Odisha, India.
*Author to whom correspondence should be addressed.
Abstract
Scientists have developed new types of beneficial bacteria and their products to fight harmful germs in food and improve human health. This review examines three main types: advanced probiotics (living beneficial bacteria), postbiotics (useful substances made by bacteria), and paraprobiotics (killed beneficial bacteria that still work).
Advanced probiotics include engineered bacteria and new species that work better than traditional ones against dangerous germs like Salmonella, E. coli, and Listeria. Postbiotics are stable bacterial products that can reduce harmful bacteria by 100-10,000 times in dairy, meat, and fresh foods. Paraprobiotics offer health benefits without safety risks, making them safe for sick people and processed foods.
These products help preserve food naturally, extending freshness by 30-50%, and create health-promoting foods for specific conditions. They work by competing with bad bacteria, producing natural antibiotics, boosting immune systems, and strengthening gut barriers. Main challenges include getting government approval for engineered bacteria, creating consistent production methods, and scaling up from lab to factory production.
Future developments focus on using artificial intelligence to choose the right probiotics for each person, nanotechnology for better delivery, and eco-friendly production using food waste. This review summarizes current progress, highlights key research needs, and guides the development of these tools for safer food and personalized health care.
Keywords: Beneficial bacteria, food preservation, pathogen control, personalized nutrition, food safety