Plants and Lactic Acid Bacteria Combination for New Antimicrobial and Antioxidant Properties Product Development in a Sustainable Manner

• Published in: Foods
• Main Authors: Elena Bartkiene, Vita Lele, Vytaute Starkute, Paulina Zavistanaviciute, Egle Zokaityte, Ieva Varinauskaite, Greta Pileckaite, Laura Paskeviciute, Gintare Rutkauskaite, Tomas Kanaporis, Laura Dmitrijeva, Pranas Viskelis, Antonello Santini, Modestas Ruzauskas
• Format: Article
• Language: English
• Published: MDPI AG 2020-04-01
• Subjects: nutraceuticals; by-products; antimicrobial ingredients; essential oil; lactic acid bacteria; blackcurrants
• Online Access: https://www.mdpi.com/2304-8158/9/4/433

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.