Title Development of antimicrobial properties nutraceuticals: gummy candies with addition of bovine colostrum, essential oils and probiotics /
Authors Bartkiene, E ; Ruzauskas, M ; Lele, V ; Zavistanaviciute, P ; Bernatoniene, J ; Jakstas, V ; Ivanauskas, L ; Zadeike, D ; Klupsaite, D ; Viskelis, J ; Bendoraitiene, J ; Navikaite-Snipaitiene, V ; Juodeikiene, G
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Is Part of World Academy of Science, Engineering and Technology. International Journal of Agricultural and Biosystems Engineering : ICAE 2018: 20th International Conference on Agricultural Engineering : April 16-17, 2018, Lisbon, Portugal : conference proceedings.. [S. l.] : World Academy of Science, Engineering and Technology. 2018, vol. 20, no. 4, pt. 5, p. 502.. ISSN 1307-6892. eISSN 2010-3778
Keywords [eng] Candy ; Dietary supplements ; Oils, volatile ; Probiotics ; Lactobacillales ; Colostrum ; Cattle ; Food microbiology ; Food technology
Abstract [eng] In this study, antimicrobial nutraceuticals; gummy candies (GC) from bovine colostrum (BC), essential oils (EOs), probiotic lactic acid bacteria (PLAB), and their combinations, were developed. For antimicrobial GC preparation, heteropolysaccharide (agar) was used. The antimicrobial properties of EOs (Eugenia caryophyllata, Thymus vulgaris, Citrus reticulata L., Citrus paradisi L.), BC, L. paracasei LUHS244, L. plantarum LUHS135, and their combinations against pathogenic bacteria strains (Streptococcus mutans, Enterococcus faecalis, Staphylococcus aureus, Salmonella enterica, Escherichia coli, Proteus mirabilis, and Pseudomonas aeruginosa) were evaluated. The highest antimicrobial properties by EO’s (Eugenia caryophyllata and Thymus vulgaris) were established. The optimal ingredients composition for antimicrobial GC preparation was established, which incorporate the BC fermented with L. paracasei LUHS244 in combination with Thymus vulgaris or Eugenia caryophyllata. These ingredients showed high inhibition properties of all tested pathogenic strains (except Pseudomonas aeruginosa). Antimicrobial GC formula consisting of thyme EO (up to 0.2%) and fermented BC (up to 3%), and for taste masking, mandarin or grapefruit EOs (up to 0.2%) was used. Developed GC high overall acceptability and antimicrobial properties, thus, antimicrobial GC could be a preferred form of nutraceuticals. This study was fulfilled with the support of the LSMU-KTU joint project.
Published [S. l.] : World Academy of Science, Engineering and Technology
Type Conference paper
Language English
Publication date 2018