Innovative Delivery Systems for Postbiotics: Enhancing Stability andBioavailability

سال انتشار: 1403
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 126

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تاریخ نمایه سازی: 10 اسفند 1403

چکیده مقاله:

The burgeoning field of postbiotics, including non-viable microorganisms and their bioactive metabolites,presents a promising potential for improving human health through various therapeutic applications. Unlike probiotics,postbiotics do not rely on live microbial cells, thereby eliminating the relevant risks while maintaining health benefitssuch as immunomodulation, anti-inflammatory, and antimicrobial properties. However, challenges related to thestability and bioavailability of postbiotics necessitate innovative delivery systems to optimize their efficacy. Thisreview explores advanced encapsulation techniques, including microencapsulation and nanotechnology, which arecrucial for protecting the bioactive characteristics of postbiotics during processing and storage. Additionally, lipidbasedcarriers, polymer-based systems, and biodegradable packaging are discussed as potential vehicles for postbioticdelivery, enhancing their stability and targeted release. These approaches not only improve the shelf life and safety ofpostbiotics, but also open new possibilities for their introduction into functional foods and pharmaceuticals. Byoptimizing these delivery systems, the stability and bioavailability of postbiotics can be significantly enhanced, pavingthe way for their widespread use in health and nutrition.

نویسندگان

Sahand Sohrabi

Department of Food Science and Technology, National Nutrition and Food Technology Research Institute,Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran,Iran

Javaneh Karimi

Department of Food Science and Technology, , School of Public Health, Shahid Sadoughi University ofMedical Sciences, Yazd, Iran

Leila Mirmoghtadaie

Associate Professor of Nutritional Sciences & Food Technology, Department of Food Science andTechnology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences andFood Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran