Authors:

Edited by: Annamalai Manickavasagan, Smriti Chaturvedi

• ISBN: 9780443331169
• Published: January 15, 2026
• Format: Paperback (300 pages)
• Language: English
• Publisher: Academic Press

Description:

Commonly associated with gut health and nutrition, the rapidly growing field of “biotics” (including probiotics, prebiotics, synbiotics, paraprobiotics, postbiotics, psychobiotics and more) is increasingly scrutinized for the validity of health applications and for real-world adoption in the food industry. This book is designed as a gateway to establish a solid foundational understanding, treating each major topic consistently and linking concepts to validated, practical application in food products.

Structured into three dedicated sections (Paraprobiotics, Postbiotics, Psychobiotics), each section opens with a core chapter defining mechanisms of action, sources, and health benefits, then moves into potential food applications, and concludes with regulatory, technical, and quality control considerations for functional food development.

Key Features:

• Introduces the nomenclature of different classes of biotics
• Differentiates paraprobiotics and postbiotics from probiotics and prebiotics
• Defines psychobiotics and their influence on the gut–brain relationship for emotional, cognitive, systemic, and mental health
• Showcases therapeutic potential of emerging biotics in functional food products
• Highlights quality control and regulatory aspects relevant to specific classes of biotics

Coverage:

• Section 1: Paraprobiotics – definition, mechanisms, sources, functionality, applications, and regulatory/quality control
• Section 2: Postbiotics – definition, mechanisms, applications in functional foods and packaging, plus regulatory/quality control
• Section 3: Psychobiotics – definition, fermentation suitability, mental health relevance, plus regulatory/quality control

About the Authors:

Dr. Annamalai Manickavasagan is an Associate Professor of Food Technology at the School of Engineering, University of Guelph (Canada), and Vice President – Technical of the Canadian Society for Bioengineering (CSBE). His research focuses on safe and healthy food availability, including bioimaging techniques for food quality and safety and product development for health and wellness.

Dr. Smriti Chaturvedi is an Assistant Professor of Food Technology at Ramaiah University of Applied Sciences (Bangalore, India) and completed post-doctoral research at the School of Engineering, University of Guelph (Canada). Her research focuses on synbiotic foods, probiotics and prebiotics, legume-based non-dairy products, product optimization, extrusion processing, rice analogs, and food safety.

Table of Contents:

• Section 1: Paraprobiotics
  1. Introduction to Paraprobiotics: Definition, mechanism of action, sources and functionality
  2. Role of Paraprobiotics in Dairy vs Non-dairy food industry: Suitable delivery matrix
  3. Potential of Paraprobiotics in food products for exhibiting health benefits in humans
  4. Paraprobiotics: Technical aspects, specialized examination, quality control and regulatory aspects
• Section 2: Postbiotics
  5. Introduction to Postbiotics: Definition, mechanism of action, sources and functionality
  6. Application of Postbiotics in functional food industry as potential therapeutic agents
  7. Application of postbiotics as an emerging concept for the development of food packaging
  8. Postbiotics: Technical aspects, specialized examination, quality control and regulatory aspects
• Section 3: Psychobiotics
  9. Introduction to Psychobiotics: Definition, mechanism of action, sources and functionality
  10. Psychobiotics and fermentation: Suitability in fermented foods
  11. Food, Psychobiotics and their role in mental health
  12. Psychobiotics: Technical aspects, specialized examination, quality control and regulatory aspects

Why buy this book?

• Clarity: A structured, “concept-to-application” map of paraprobiotics, postbiotics, and psychobiotics.
• Practical relevance: Links mechanisms and health benefits to food product development and delivery matrices.
• Risk reduction: Strong focus on quality control, technical constraints, and regulatory considerations for real-world deployment.
• Library-ready: Ideal for collection development in food science, nutrition, functional foods, fermentation, and gut–brain research.

Keywords:

Paraprobiotics, Postbiotics, Psychobiotics, Functional foods, Gut–brain axis, Fermentation, Food technology, Quality control, Regulatory aspects, Therapeutic nutrition

Target Audience:

Graduate students, Food science researchers, Nutrition researchers, Food engineering professionals, Functional food R&D teams, Food processing specialists

Genre:

Food Science, Nutrition, Functional Foods, Food Engineering, Microbiome Science

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