Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 501: From Production to Application: Postbiotics in Meat, Meat Products, Other Food Matrices, and Bioactive Packaging
Foods doi: 10.3390/foods15030501
Authors:
Miłosz Trymers
Patryk Wiśniewski
Katarzyna Tkacz
Arkadiusz Zakrzewski

Postbiotics represent a promising strategy for reconciling increasing consumer demand for clean-label foods with the need to maintain high microbiological safety standards. The present review analyzed the applications of postbiotics in meat products, other food matrices and bioactive packaging, with particular emphasis on their production methods, compositional analysis and antimicrobial properties. Available evidence indicates that postbiotics offer important technological advantages over live probiotics, including enhanced stability during processing and storage and the absence of viable cells, which facilitates their integration into established food quality and safety control systems. The reviewed studies show that postbiotics produced mainly via fermentation with selected lactic acid bacteria and subsequently stabilized, most often by freeze-drying, exhibit pronounced antimicrobial activity in diverse food matrices, particularly meat and dairy products. Their ability to inhibit the growth of major foodborne pathogens, such as Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella spp., highlights their potential as effective biopreservatives contributing to shelf-life extension and improved microbiological safety. From an industrial perspective, postbiotics can be implemented within the framework of hurdle technology and incorporated into active packaging systems and edible coatings. The wider use of postbiotics in industry remains limited by regulatory uncertainty and methodological diversity. Key challenges include inconsistent taxonomic/strain reporting, divergent methods of inactivation and final processing (which alter bioactive profiles), lack of standardized composition and potency testing, and limited food matrix validation and toxicological data. To eliminate these gaps, regulatory definitions and labelling should be harmonized, and guidelines for production and reporting (strain identity, inactivation parameters, preservation method), and targeted safety and shelf-life testing are recommended. These steps are necessary to translate the documented antibacterial and antioxidant properties of postbiotics into industrial applications.