| Summary: | In this study, nutraceuticals based on antimicrobial ingredients (<i>Artemisia absinthium</i> water extract and essential oil (EO), <i>Lactobacillus uvarum</i> LUHS245 strain cultivated in a whey media, and blackcurrants juice (BCJ) preparation by-products were developed. In addition, two texture forming agents for nutraceutical preparations were tested (gelatin and agar). The developed nutraceutical ingredients showed antimicrobial properties: <i>Artemisia absinthium</i> EO (concentration 0.1%) inhibited methicillin-resistant <i>Staphylococcus aureus</i>, <i>Enterococcus faecium</i>, <i>Bacillus cereus</i>, <i>Streptococcus mutans</i>, <i>Staphylococcus epidermidis</i>, and <i>Pasteurella multocida</i>; LUHS245 strain inhibited 14 from the 15 tested pathogenic strains; and BCP inhibited 13 from the 15 tested pathogenic strains. The best formulation consisted of the <i>Artemisia absinthium</i> EO, LUHS245, and BCP immobilised in agar and this formulation showed higher TPC content (by 2.1% higher), as well as higher overall acceptability (by 17.7% higher), compared with the formulation prepared using gelatin.
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