In this study, nutraceuticals based on antimicrobial ingredients (Artemisia absinthium water\nextract and essential oil (EO), Lactobacillus uvarum LUHS245 strain cultivated in a whey media, and\nblackcurrants juice (BCJ) preparation by-products were developed. In addition, two texture forming\nagents for nutraceutical preparations were tested (gelatin and agar). The developed nutraceutical\ningredients showed antimicrobial properties: Artemisia absinthium EO (concentration 0.1%) inhibited\nmethicillin-resistant Staphylococcus aureus, Enterococcus faecium, Bacillus cereus, Streptococcus mutans,\nStaphylococcus epidermidis, and Pasteurella multocida; LUHS245 strain inhibited 14 from the 15 tested\npathogenic strains; and BCP inhibited 13 from the 15 tested pathogenic strains. The best formulation\nconsisted of the Artemisia absinthium EO, LUHS245, and BCP immobilised in agar and this formulation\nshowed higher TPC content (by 2.1% higher), as well as higher overall acceptability (by 17.7% higher),\ncompared with the formulation prepared using gelatin.
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