Paraprobiotics and Postbiotics—Current State of Scientific Research and Future Trends toward the Development of Functional Foods
Abstract
:1. Introduction
2. Materials and Methods
2.1. Data Collection
2.2. Bibliometric Analysis
3. Results
3.1. Description of Scientific Production and Bibliometric Analysis
3.1.1. Correlation between a Year of Publication, Authors’ Countries, Research Area, and Affiliation
3.1.2. Most Cited Journals
3.1.3. Most Relevant Publications
3.1.4. Thematic Analysis
3.2. Use of Paraprobiotics and Probiotics as a Promise to Contribute to Adding Value and Food Safety
4. Limitations
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Description | Results |
---|---|
Main information about data | |
Timespan | 2015–2022 |
Sources | 69 |
Documents | 132 |
Annual growth rate (%) | 66.18 |
Document average age | 1.32 |
Average citations per doc | 14.33 |
References | 9626 |
Document contents | |
Keywords plus | 6637 |
Author’s Keywords | 460 |
Authors | |
Authors | 620 |
Authors of single-authored docs | 4 |
Authors collaboration | |
Single-authored docs | 4 |
Co-authors per doc | 5.62 |
International co-authorships (%) | 30.3 |
Document types | |
Article | 77 |
Article; book chapter | 1 |
Article; early access | 2 |
Review | 47 |
Review, early access | 5 |
Reference | Document Type | Main Results | Average Citation per Year | Total Citation |
---|---|---|---|---|
Aguilar-Toalá et al. [23] | Review |
| 54.4 | 272 |
De Almada et al. [7] | Review |
| 17.71 | 124 |
Zendeboodi et al. [24] | Article |
| 36 | 108 |
Nataraj et al. [6] | Review |
| 29.67 | 89 |
Barros et al. [25] | Review |
| 20.67 | 62 |
Guimaraes et al. [26] | Review |
| 15.5 | 62 |
Cuevas-Gonzales et al. [8] | Review |
| 19.67 | 59 |
Moradi et al. [27] | Review |
| 17 | 51 |
Diez-Gutierrez et al. [28] | Review |
| 16 | 48 |
Teame et al. [5] | Review |
| 15.33 | 46 |
Microorganisms | Application | Highlights | References |
---|---|---|---|
Lacticaseibacillus N1115 | Brain dysfunction treatment | Significant relief from memory dysfunction, anxiety, and depression. | [36] |
Lacticaseibacillus casei, Lactobacillus acidophilus, Lactiplantibacillus plantarum, and Lacticaseibacillus paracasei | Immunology modulation | The immunomodulatory activity can be altered according to the inactivation treatment. | [34] |
Levilactobacillus brevis KB290 | Reduction of fat accumulation | Reduction of elevated serum glucose levels and insulin resistance. | [37] |
Bifidobacterium animalis | Durum wheat pasta | Reduction in serum glucose and cholesterol levels. | [38] |
Postbiotics de FreshQ (Lacticaseibacillus rhamnosus, Lacticaseibacillus paracasei subsp.) | Packaging material | Antimicrobial activity. | [39] |
Lactiplantibacillus plantarum | Antioxidant agent | The composition and functional characteristics of postbiotics are influenced by the strain and composition of the culture medium. | [40] |
Leuconostoc mesenteroides J27 | Antibiofilm | Postbiotics and essential oils can efficiently inhibit biofilm formation in seafood. | [41] |
Latilactobacillus curvatus B67 | Antimicrobial and antibiofilm | Inhibition of pathogenic biofilm formation, which indicates potential use as an alternative bioprotective agent in the meat processing industry. | [42] |
E. coli Nissle 1917 | Functional Yogurt | Antimicrobial, antitumor, and antioxidant activities. | [43] |
Pediococcus. Acidilactici; Latilactobacillus sakei/Staphylococcus xylosus | chicken thighs | It reduced pathogens in chicken thighs, which could contribute to extending the shelf life of poultry meat and meat products. | [44] |
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Monteiro, S.S.; Schnorr, C.E.; Pasquali, M.A.d.B. Paraprobiotics and Postbiotics—Current State of Scientific Research and Future Trends toward the Development of Functional Foods. Foods 2023, 12, 2394. https://doi.org/10.3390/foods12122394
Monteiro SS, Schnorr CE, Pasquali MAdB. Paraprobiotics and Postbiotics—Current State of Scientific Research and Future Trends toward the Development of Functional Foods. Foods. 2023; 12(12):2394. https://doi.org/10.3390/foods12122394
Chicago/Turabian StyleMonteiro, Shênia Santos, Carlos Eduardo Schnorr, and Matheus Augusto de Bittencourt Pasquali. 2023. "Paraprobiotics and Postbiotics—Current State of Scientific Research and Future Trends toward the Development of Functional Foods" Foods 12, no. 12: 2394. https://doi.org/10.3390/foods12122394