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

In this study, nutraceuticals based on antimicrobial ingredients ( water extract and essential oil (EO), 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: EO (concentration 0.1%) inhibited methicillin-resistant , , , , , and ; 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 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.