New functional food products, such as post-biotic functional beverages, offer significant advantages over traditional functional foods because they have a greater degree of stability and safety, and they have additional health benefits. Unlike probiotics, post-biotic products are composed of bacteria that no longer live as well as the metabolic products from bacteria that benefit individuals without the potential risks associated with live bacteria. Many of today’s studies on post-biotic products focus on developing plant-based post-biotic beverages that offer added benefits for both the environment and consumers compared to dairy-based products. A number of recent studies have shown that lactic acid bacteria (particularly Lactobacillus plantarum) play an important role in producing post-biotic products through fermentation. In addition, of the many fruits that can undergo fermentation to make post-biotcs, amla (Phyllanthus emblica) is well-known for its abundance of vitamins and antioxidants.
Stevia and other natural sweeteners can enhance the flavour of food without adding large amounts of calories. Scientific literature suggests that natural sweeteners ferment at 25 °C to 30 °C over 2 to 5 days under controlled conditions. The pH decrease from approximately 3. 5 to 4. 5 during fermentation will show that fermentation has occurred successfully and therefore can improve safety and stability of the product for microbial activity. Functional ingredients, e.g., cinnamon and raw banana flour, are included for their unique properties. Ultimately, postbiotic beverages should undergo mild pasteurisation, as this process eliminates viable microorganisms while retaining the beneficial metabolites produced during fermentation, including organic acids, enzymes, and bioactive compounds. Therefore, these fermented metabolites possess a variety of healthful properties, e.g., improving digestion, supporting immunity, and providing antioxidant protection.
Based on physicochemical analyses reported in peer-reviewed literature, postbiotic beverages produced via various methods may exhibit desirable characteristics, such as high titratable acidity and total soluble solids, as well as extended shelf-stability. Taste, aroma, and general quality evaluations suggest that consumers prefer these beverages to other non-postbiotic alternatives. To create highly effective postbiotic beverages, the interactions between fruit-derived bioactive components (such as prebiotic dietary fibre) should also include microbial by-products (i.e., prebiotics and microorganisms) present during production.
Further research indicates that mild pasteurisation is an effective method for producing postbiotic beverages, enabling the removal of viable microbes while retaining beneficial metabolites (e.g., organic acids, enzymes, and other bioactive compounds).
To conclude, the current body of literature reinforces the positive effects of drinking postbiotics on overall health, and there are clear advantages to drinking postbiotics compared to traditional beverages. As more consumers recognize the benefits of these types of beverages, new opportunities for manufacturers and retailers are emerging in the functional food category. Postbiotics also have significant potential as the basis of both vegan and non-dairy alternatives to traditional food products.
