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Article

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

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Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania
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Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania
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Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno str. 30, LT-54333 Babtai, Lithuania
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Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy
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Institute of Microbiology and Virology, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania
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Department of Anatomy and Physiology, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania
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Authors to whom correspondence should be addressed.
Foods 2020, 9(4), 433; https://doi.org/10.3390/foods9040433
Received: 13 February 2020 / Revised: 25 March 2020 / Accepted: 1 April 2020 / Published: 4 April 2020
(This article belongs to the Section Nutraceuticals and Functional Foods)
In this study, nutraceuticals based on antimicrobial ingredients (Artemisia absinthium water extract and essential oil (EO), Lactobacillus uvarum 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: Artemisia absinthium EO (concentration 0.1%) inhibited methicillin-resistant Staphylococcus aureus, Enterococcus faecium, Bacillus cereus, Streptococcus mutans, Staphylococcus epidermidis, and Pasteurella multocida; 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 Artemisia absinthium 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. View Full-Text
Keywords: nutraceuticals; by-products; antimicrobial ingredients; essential oil; lactic acid bacteria; blackcurrants nutraceuticals; by-products; antimicrobial ingredients; essential oil; lactic acid bacteria; blackcurrants
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MDPI and ACS Style

Bartkiene, E.; Lele, V.; Starkute, V.; Zavistanaviciute, P.; Zokaityte, E.; Varinauskaite, I.; Pileckaite, G.; Paskeviciute, L.; Rutkauskaite, G.; Kanaporis, T.; Dmitrijeva, L.; Viskelis, P.; Santini, A.; Ruzauskas, M. Plants and Lactic Acid Bacteria Combination for New Antimicrobial and Antioxidant Properties Product Development in a Sustainable Manner. Foods 2020, 9, 433. https://doi.org/10.3390/foods9040433

AMA Style

Bartkiene E, Lele V, Starkute V, Zavistanaviciute P, Zokaityte E, Varinauskaite I, Pileckaite G, Paskeviciute L, Rutkauskaite G, Kanaporis T, Dmitrijeva L, Viskelis P, Santini A, Ruzauskas M. Plants and Lactic Acid Bacteria Combination for New Antimicrobial and Antioxidant Properties Product Development in a Sustainable Manner. Foods. 2020; 9(4):433. https://doi.org/10.3390/foods9040433

Chicago/Turabian Style

Bartkiene, Elena, Vita Lele, Vytaute Starkute, Paulina Zavistanaviciute, Egle Zokaityte, Ieva Varinauskaite, Greta Pileckaite, Laura Paskeviciute, Gintare Rutkauskaite, Tomas Kanaporis, Laura Dmitrijeva, Pranas Viskelis, Antonello Santini, and Modestas Ruzauskas. 2020. "Plants and Lactic Acid Bacteria Combination for New Antimicrobial and Antioxidant Properties Product Development in a Sustainable Manner" Foods 9, no. 4: 433. https://doi.org/10.3390/foods9040433

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