Sea Buckthorn (Hippophae rhamnoides L.) and Quince (Cydonia oblonga L.) Juices and Their By-Products as Ingredients Showing Antimicrobial and Antioxidant Properties for Chewing Candy: Nutraceutical Formulations
Joint Authors
Bartkiene, Elena
Lele, Vita
Monstaviciute, Ema
Varinauskaite, Ieva
Peckaityte, Gabriele
Paskeviciute, Laura
Plytnikaite, Monika
Tamosiunaite, Vitalija
Pikunaite, Meda
Ruzauskas, Modestas
Stankevicius, Rolandas
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-07-03
Country of Publication
Egypt
No. of Pages
8
Abstract EN
Sustainable and environmentally friendly approaches to the production of health foods have become very popular.
The concept of this study was to develop chewing candy (CC)—nutraceutical formulations based on sea buckthorn (Hippophae rhamnoides L.) and quince (Cydonia oblonga L.) juice and juice by-products (BuJ, QuJ, BuBP, and QuBP, resp.), as ingredients showing antimicrobial properties against Klebsiella pneumoniae, Salmonella enterica, Pseudomonas aeruginosa, Acinetobacter baumannii, Proteus mirabilis, methicillin-resistant Staphylococcus aureus (MRSA), Enterococcus faecalis, E.
faecium, and Bacillus cereus.
Two texture-forming agents (agar and gelatin) were tested for CC formulation.
BuJ, QuJ, BuBP, and QuBP showed antimicrobial activity against all the pathogens tested, and the largest inhibition zones against Bacillus and Proteus mirabilis were observed for BuJ and QuJ, respectively.
Agar and/or gelatin selection has a significant influence on CC texture (p=0.0001), and interactions of agar and/or gelatin selection × juice or juice by-products and sea buckthorn or quince × juice or juice by-products were also significant (p=0.0001).
The best acceptability was shown for CC prepared with agar and BuBP (131.7) and with gelatin and QuJ (132.0).
The addition of BuJ, QuJ, BuBP, and QuBP increases the antioxidant activity of CC by five times.
Finally, not just juice, but also juice by-products, have great potential as desirable antimicrobial ingredients for the food industry.
American Psychological Association (APA)
Lele, Vita& Monstaviciute, Ema& Varinauskaite, Ieva& Peckaityte, Gabriele& Paskeviciute, Laura& Plytnikaite, Monika…[et al.]. 2018. Sea Buckthorn (Hippophae rhamnoides L.) and Quince (Cydonia oblonga L.) Juices and Their By-Products as Ingredients Showing Antimicrobial and Antioxidant Properties for Chewing Candy: Nutraceutical Formulations. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-8.
https://search.emarefa.net/detail/BIM-1185139
Modern Language Association (MLA)
Lele, Vita…[et al.]. Sea Buckthorn (Hippophae rhamnoides L.) and Quince (Cydonia oblonga L.) Juices and Their By-Products as Ingredients Showing Antimicrobial and Antioxidant Properties for Chewing Candy: Nutraceutical Formulations. Journal of Food Quality No. 2018 (2018), pp.1-8.
https://search.emarefa.net/detail/BIM-1185139
American Medical Association (AMA)
Lele, Vita& Monstaviciute, Ema& Varinauskaite, Ieva& Peckaityte, Gabriele& Paskeviciute, Laura& Plytnikaite, Monika…[et al.]. Sea Buckthorn (Hippophae rhamnoides L.) and Quince (Cydonia oblonga L.) Juices and Their By-Products as Ingredients Showing Antimicrobial and Antioxidant Properties for Chewing Candy: Nutraceutical Formulations. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-8.
https://search.emarefa.net/detail/BIM-1185139
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185139