Paraprobiotics, postbiotics and psychobiotics: concepts and potential applications in dairy products

Publication date: Available online 19 December 2019Source: Current Opinion in Food ScienceAuthor(s): Cássia P Barros, Jonas T Guimarães, Erick A Esmerino, Maria Carmela KH Duarte, Márcia C Silva, Ramon Silva, Beatriz M Ferreira, Anderson S Sant’Ana, Monica Q de Freitas, Adriano G da CruzIn the last years, the interest of consumers for healthy products has increased, and the high capacity of probiotics to provide beneficial health effects led to the growing scientific and commercial interests facing the microbial administration as a health promoting strategy. Since the first definition of what is probiotics, the researches about functional foods advanced significantly, at the point of arising new emerging concepts, as paraprobiotics, postbiotics and psychobiotics, to refer to the non-viable microorganisms or metabolites able to provide physiological health benefits to the consumers, or to indicate the therapeutic action related to probiotics. Therefore, in this review those concepts were approached, as well as the potential applications in dairy products, highlighting the main technological advantages compared to the use of probiotics.Graphical abstract
Source: Current Opinion in Food Science - Category: Food Science Source Type: research