Abstract
ABSTRACTThe aim of this study was to develop gummy–supplements (G-S) based on probiotics (Lactobacillus plantarum LUHS135 and L. paracasei LUHS244), prebiotics (psyllium husk), and apple pomace as an pectin source, and to evaluate viable lactic acid bacteria (LAB) count, total phenolic compounds (TPC) content, antioxidant activity, colour coordinates, texture parameters, and overall acceptability of the developed G-S. Antimicrobial properties of the used LAB strains against Pseudomonas aeruginosa, Proteus mirabilis, Escherichia coli, Salmonella enterica, Staphylococcus aureus, Enterococcus faecalis, and Streptococcus mutans were investigated. Higher lightness, yellowness, and acceptability of the G-S with gelatin were found. G-S with agar showed harder texture, and agar/gelatin selection has a significant influence on TPC content in G-S. The antioxidant activity of G-S was depended on the strain of LAB and the use of psyllium husk. LUHS244 inhibited all the tested pathogenic strains. The developed G-S formula simply allowed to produce higher value products.
Highlights
Supplements play an outstanding role in the food market, demonstrated by the demand derived from the increasing cost of healthcare and the steady increase of life expectancy (Wildman, 2016); research in this field is considered as a high priority (Doré et al, 2017)
Samples prepared with agar, in most of the cases, showed lower lactic acid bacteria (LAB) count, except samples produced with agar, LAB, and psyllium husk
When comparing texture of the G-S prepared with gelatin and agar, higher hardness of the samples prepared with agar was found
Summary
Supplements play an outstanding role in the food market, demonstrated by the demand derived from the increasing cost of healthcare and the steady increase of life expectancy (Wildman, 2016); research in this field is considered as a high priority (Doré et al, 2017). Probiotic bacteria are living supplementary organisms that have been shown to provide beneficial health effects to the host by replenishing natural gastrointestinal microbiota (Das & Pathak, 2016). Lactobacillus spp. are well known as having many properties which make them beneficial to control pathogenic microorganisms (Garcia et al, 2016). These include the ability to adhere to cell, the reduction of pathogenic bacteria adherents, the co-aggregation, the production of organic acids, hydrogen peroxide, bacteriocins, and so on (Satpute et al, 2016).
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
