Postbiotics in Functional Foods: Microbial Derivatives Shaping Health, Immunity and Next‐Generation Nutrition
Alice Njolke Mafe, Javad Sharifi‐Rad, Daniela Călina, Ayobami Joshua Ogunyemi, Abiola O. Tubi
Abstract
ABSTRACT Postbiotics are inanimate microbial cells, cell fragments, or metabolites generated during fermentation and have emerged as a compelling alternative to traditional probiotics and prebiotics. Despite the growing interest in probiotics, comparatively limited attention has been given to the clinical significance and formulation advantages of postbiotics, which offer superior shelf stability under 25°C for ≥12 months and an acceptable safety profile in immunocompromised populations, as evidenced by in vitro and Phase I data. This review bridges this critical gap by systematically exploring the sources, mechanisms of action, health benefits, and food formulation strategies associated with postbiotics. The review provides a critical analysis of recent clinical and preclinical evidence, underscoring the role of postbiotics in immune modulation, metabolic regulation, gut–brain axis signaling, and anti‐cancer activity. Additionally, the innovation in formulation technologies was assessed, along with regulatory considerations (European Food Safety Authority/Food and Drug Administration [EFSA/FDA]) and future opportunities involving synthetic biology and personalized nutrition. Drawing on a comprehensive literature review and comparative case analyses, this review presents novel insights that position postbiotics as scientifically validated, in alignment with current regional regulatory frameworks, and technologically feasible agents for next‐generation functional foods. Ultimately, the article argues that postbiotics address key limitations of probiotics, namely, safety, viability, and efficacy, while paving the way for advanced microbiome‐based interventions in food systems.