Sustainable and environmentally friendly approaches to the production of health foods have become very popular. The concept of\nthis study was to develop chewing candy (CC)ââ?¬â?nutraceutical formulations based on sea buckthorn (Hippophae rhamnoides L.)\nand quince (Cydonia oblonga L.) juice and juice by-products (BuJ, QuJ, BuBP, and QuBP, resp.), as ingredients showing antimicrobial\nproperties against Klebsiella pneumoniae, Salmonella enterica, Pseudomonas aeruginosa, Acinetobacter baumannii,\nProteus mirabilis, methicillin-resistant Staphylococcus aureus (MRSA), Enterococcus faecalis, E. faecium, and Bacillus cereus. Two\ntexture-forming agents (agar and gelatin) were tested for CC formulation. BuJ, QuJ, BuBP, and QuBP showed antimicrobial\nactivity against all the pathogens tested, and the largest inhibition zones against Bacillus and Proteus mirabilis were observed for\nBuJ and QuJ, respectively. Agar and/or gelatin selection has a significant influence on CC texture (p 0.0001), and interactions of\nagar and/or gelatin selection Ã?â?? juice or juice by-products and sea buckthorn or quince Ã?â?? juice or juice by-products were also\nsignificant (p 0.0001). The best acceptability was shown for CC prepared with agar and BuBP (131.7) and with gelatin and QuJ\n(132.0). The addition of BuJ, QuJ, BuBP, and QuBP increases the antioxidant activity of CC by five times. Finally, not just juice, but\nalso juice by-products, have great potential as desirable antimicrobial ingredients for the food industry.
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