Tehran University of Medical Sciences Iranian Journal of Microbiology 2008-3289 17 3 2025 06 02 348 357 EN Saeedeh Jahedi Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Iran Safoora Pashangeh Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Iran 2024 04 21 2025 05 04 Postbiotics, which consist of beneficial compounds produced by probiotic bacteria, have emerged as promising natural preservatives in food applications. This article examines the health-promoting properties of postbiotics and their role in improving food preservation and formulating nutrient-enriched foods. An organized investigation of published works was carried out through key research databases, including ScienceDirect, Scopus, PubMed, and Google Scholar, using keywords such as “Postbiotics,” “Biopreservation,” “Food Safety,” “Functional Foods,” “Antimicrobial Activity,” “Anti-inflammatory,” and “Bioactivities”. The findings reveal that postbiotics exert antimicrobial effects through multiple mechanisms, including the production of organic acids, bacteriocins, fatty acids, antimicrobial peptides, hydrogen peroxide, and vitamins. These bioactive substances actively suppress the proliferation of harmful and spoilage-causing microbes, consequently prolonging the preservation period of food items. Furthermore, postbiotics have been integrated into functional foods to modulate the host immune response and mitigate inflammatory conditions. Emerging applications of postbiotics also include their use in active food packaging systems, biofilm eradication, and cosmetic formulations. Although research on postbiotics is advancing, further investigations are required to elucidate the mechanisms of postbiotics and optimize their applications in both clinical and non-clinical contexts. This review emphasizes the potential of postbiotics to enhance food safety, improve nutritional quality, and contribute to overall health promotion. https://ijm.tums.ac.ir/index.php/ijm/article/view/4740 https://ijm.tums.ac.ir/index.php/ijm/article/download/4740/1775