Postbiotic Food Packaging Based on Organic Acids

Postbiotics are nonviable bacterial products produced by probiotic microorganisms. Postbiotics are functional bioactive compounds and are produced during anaerobic fermentation of organic nutrients like prebiotics for the generation of energy in the form of adenosine triphosphate. The metabolic sequence of byproducts is called postbiotics, and these are low-molecular-weight soluble compounds either secreted by live microflora or released after microbial cell lysis. The use of postbiotics in the form of food packaging can be more effective. Organic acids are very efficient in inhibiting microbial growth. Organic acids such as benzoic acids, parabens, sorbic acid, propionic acid, acetic acid, lactic acid, medium-size fatty acids, and their mixture have been used as food preservatives, food contact materials, and sanitizers. This study aims to highlight the definitions and characteristics of postbiotics in organic acids for food packaging.