New Trends in the Development of Products with Probiotics, Prebiotics, Symbiotics, Paraprobiotics and Postbiotics

Cunha, Natasha; Santos-Sodré, Samiria de Jesus Lopes; Teixeira-Costa, Barbara Elisabeth; Santos, Orquídea Vasconcelos dos

doi:10.1590/1678-4324-2025240323

Review - Food/Feed Science and Technology • Braz. arch. biol. technol. 68 • 2025 • https://doi.org/10.1590/1678-4324-2025240323 linkcopy

New Trends in the Development of Products with Probiotics, Prebiotics, Symbiotics, Paraprobiotics and Postbiotics

Authorship SCIMAGO INSTITUTIONS RANKINGS

In recent years, the transition in the population's lifestyle, associated with healthier habits, has generated the need to consume more nutritious foods. Thus, functional foods gained space in scientific research and food industry, bringing formulations that incorporate substances such as probiotics, prebiotics, symbiotics, paraprobiotics and postbiotics, capable of modulating the intestinal microbiota, acting positively on people's health. Considering all the benefits associated with biotic compounds, their application in everyday foods promotes new perspectives for the food market and new challenges. The processing of products containing biotic substances must maintain their appropriate proportions without interfering with sensorial characteristics of the food throughout its production cycle, storage and arrival to the final consumer in a safe way and guaranteeing its functional properties.

Keywords:
Bioactivity; probiotic microorganisms; functional food; beneficial health; food technology.

Probiotics, prebiotics, symbiotics, paraprobiotics and postbiotics used in food production.

Benefits of consuming foods with probiotics, prebiotics, symbiotics, paraprobiotics and postbiotics.

Postbiotics and paraprobiotics indicate beneficial health effects that go beyond the mere presence of probiotic microorganisms.

	Probiotics	Prebiotics	Symbiotics	Paraprobiotics	Postbiotics
2019	1331	728	102	10	13
2020	1677	954	102	4	21
2021	1984	1104	142	15	38
2022	2240	1198	147	10	67
2023	2233	1158	117	9	73

Classification	Treatment	Concentration	Food/ Benefits	Ref
Probiotic/ prebiotic	Incorporation of inulin, oligosaccharides and Lactobacillus paracasei	3.5% inulin; 0.5% succinoglycan oligosaccharides; 3.0% inulin and 0.5% succinoglycan oligosaccharides and Lactobacillus paracasei with counts above 10⁸ CFU mL^-1	Functional fermented drink from soy and rice, with probiotic resistance during exposure to simulated gastrointestinal conditions, reduction of syneresis.	[⁷⁰]
Probiotic/ prebiotic/ symbiotic	Bacterial fermentation of goat and cow milk	Cow's and goat's milk with added kefir, Lactobacillus acidophilus LA-5, Bifidobacterium bifidum BB-11 and inulin	Kefir with synergistic symbiotic properties.	[⁷¹]
Probiotic/ prebiotic/ symbiotic	Vegetable drink fermentation	FOS (2.5% w/v), pectin (0.5% w/v), Lactobacillus casei 6.50 log CFU g -1 (proportion of 0.10 g of culture for 1.00 L of NFD)	Symbiotic non-dairy coconut-based drink. Product with functional claims, classified as symbiotic and synergistic. Claim of “clean labels” without preservatives.	[⁷²]
Symbiotic	Prebiotic and probiotic encapsulation	Product 1: 0.5 g of pigmented rice powder + probiotic cells in a ratio of 1:9; Product 2: stingless bee honey + probiotic cells in a 9:1 ratio; Product 3: pigmented rice powder + stingless bee honey + probiotic cells in the proportion (1:6:3)	Symbiotic product containing pigmented rice and/or stingless bee honey and probiotic cells. Symbiotic product could be used as a therapeutic or functional food to replace antibiotics.	[⁷³]
Probiotic	Yogurt fermentation	Lactobacillus elbrueckii subsp. Bulgaricus and Streptococcus thermophilus and the probiotic culture Lactobacillus acidophilus, both at a concentration of 1% (v/v) and 10¹² CFU/mL.	Probiotic whole milk yogurt. improvement in the development, optimization and reliability of processes for dairy products.	[⁷⁴]
Probiotic	Vegetable drink fermentation	Five different proportions of UHT milk and soy drink (100:0, 75:25, 50:50, 25:75, 0:100) and 0.1 g of probiotic cultures and 0.07 g of yogurt culture in 100 mL	Functional probiotic drink with a high content of bioactive components, mineral elements, significant nutritional and organoleptic properties	[⁷⁵]
Probiotic	Vegetable drink fermentation	Date juice (4% v/v, inocula/juice) Viability of L. acidophilus La5 and L. sakei were 7 x 10⁶ and 2.2 x 10⁸ CFU/mL, respectively.	Fermented date juice with probiotic and phytochemical properties	[⁷⁶]
Probiotic	Develop probiotic smoothie drink	Mixed probiotic culture (Bifidobacterium longum B. infantis and B. breve) and thermophilic culture (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus); skim powdered milk; pasteurized skimmed milk (Xandô); pasteurized fruit Pulp.	Probiotic smoothie with adequate levels of probiotics for health claims and can be considered a functional product.	[⁷⁷]
Probiotics/ paraprobiotics	Fermentation of reconstituted skimmed milk powder added with probiotics and paraprobiotics	Reconstituted skimmed milk powder Streptococcus thermophiles and L. delbrueckii ssp. bulgaricus, as well as probiotic cultures (L. acidophilus + B. lactus, L. acidophilus or B. lactis) plus paraprobiotics (dead L. acidophilus + dead B. lactis, dead B. lactis or dead L. acidophilus).	Probiotic and paraprobiotic yogurt. Product with good rheological characteristics and viscosity.	[⁴²]
Probiotics/ paraprobiotics	Fermentation of whey and grape juice	50 g of whole grape juice, 49.89 g of reconstituted whey powder and 0.11 g of guar gum, 0.1 g/L of the probiotic culture L. casei subsp. paracasei	Grape-flavored whey paraprobiotic drink. Demonstrated hypoglycemic activity both in vitro by inhibiting α-glucosidase and α-amylase	[⁴⁵]
Probiotic/ prebiotic/ postbiotic	Pro-preand postbiotic fermentation of dietary dairy matrix with prebiotic sugar substitutes	Reconstituted skimmed powdered cow's milk. Probiotic cultures containing L. acidophilus(L) and B. animalis subsp. lactis(B), stevia and inulin	Functional yogurt. Using inulin with stevia is more effective than stevia alone in increasing probiotic bacterial viability and postbiotic SCFA production.	[⁷⁸]
Probiotic/ symbiotic	buffalo milk yogurt incorporated with bael fruit pulp (Aegle marmelos)	Yogurt, bael fruit pulp5% (w/v). Probiotic culture Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus in a 1:1 ratio	Bael yogurt. The use of 5% bael incorporation provides an ideal combination for probiotic/symbiotic product development.	[⁷⁹]

location_on

Instituto de Tecnologia do Paraná - Tecpar Rua Prof. Algacyr Munhoz Mader, 3775 - CIC, 81350-010 , Tel: +55 41 3316-3054 - Curitiba - PR - Brazil
E-mail: babt@tecpar.br

rss_feed Stay informed of issues for this journal through your RSS reader