Postbiotics are emerging as innovative functional ingredients for the food industry, thanks to their stability and versatility. From microbiological safety to health benefits, they offer new application opportunities in various matrices, with development prospects linked to technology and regulation.
A study concluded that fermentation with a probiotic indigenous strain of Pichia terricola significantly improves the functional characteristics of dwarf mandarin purees, offering a valuable biotechnological strategy and a reference for the mandarin industry
The integration of advanced sensors and artificial intelligence holds the promise of sophisticated process control, but industrial validation and shared standards are needed
