Buckthorn and quince juice and their production by-products as an antimicrobial ingredients for chewing candies formulation

Abstract

Sustainable and environmentally-friendly approaches to the production of health foods becomes very popular. Concept of this study was to develop chewing candies (CC) formulation based on buckthorn and quince juice and their juice production by-products (BJ, QJ, BB, QB, respectively), as an antimicrobial properties against Klebsiella pneumoniae, Salmonella enterica, Pseudomonas aeruginosa, Acinetobacter baumanni, Proteus mirabilis, Methicillin-resistant Staphylococcus aureus (MRSA), Enterococcus faecalis, Enterococcus faecium, Bacillus cereus showing ingredients. Two texture forming agents (agar and gelatin) for CC formulation were tested. BJ, QJ, BB and QB showed antimicrobial activity against all the tested pathogens and the highest inhibition zones of the BJ and QJ against Bacillus and Proteus mirabilis, respectively, were observed. Significant influence on CC texture have an agar and/or gelatin selection (p=0.0001) and interactions of agar and/or gelatin selection × juice or juice byproducts, buckthorn or quince × juice or juice by-products also was significant (p= 0.0001). The highest acceptability showed CC prepared with agar and BB (131.7) and with gelatin and QJ (132.0). Addition of BJ, QJ, BB, QB increases antioxidant activity of CC by 5 times. Finally, not just a juice, but also juice production by-products have a big potential