Neuraceutical: The powerhouse

Abstract

Processed dairy products have shifted from basic nutrition to functional nutraceutical systems, delivering probiotics, prebiotics, and bioactive peptides. While lactic acid bacteria enhance health and product stability, dairy’s nutrient-rich environment also supports pathogens, creating a paradox between functionality and safety. Processing methods like pasteurization and fermentation aim to balance these demands but face challenges of microbial viability and contamination. Emerging solutions—postbiotics, non-thermal technologies, and AI monitoring—offer promise, though regulatory gaps and inconsistent strain standardization persist. Dairy nutraceuticals thus represent engineered microbiological systems whose value depends on precise microbial control and transparent health claims.

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