Development of antimicrobial gummy candies with addition of bovine colostrum, essential oils and probiotics

Abstract

Summary The aim of this study was to develop antimicrobial properties of gummy candies based on bovine colostrum ( BC ), essential oils ( EO s), lactic acid bacteria ( LAB ) strains and their combinations. In addition, the heteropolysaccharide (agar), as a multifunctional polymer, was used for the antimicrobial candies preparation. The antimicrobial activities of BC , EO s ( C. reticulata L., Eugenia caryophyllata , C. paradisi L., Thymus vulgaris ), LAB strains ( Lactobacillus plantarum LUHS 135 and Lactobacillus paracasei LUHS 244) and their combinations against pathogenic bacteria ( Pseudomonas aeruginosa , Proteus mirabilis , Escherichia coli , Salmonella enterica , Staphylococcus aureus , Enterococcus faecalis , Streptococcus mutans ) were investigated. The highest antimicrobial activities were demonstrated by Thymus vulgaris and Eugenia caryophyllata EO s and their emulsions (12%), and the best formulation of components for antimicrobial gummy candies production would incorporate the BC fermented with L. paracasei LUHS 244 in combination with Thymus vulgaris or Eugenia caryophyllata EO s, which inhibited growth of all the tested pathogenic microorganisms (except Pseudomonas aeruginosa ). Gummy candies formula consisting of the fermented BC (up to 3%) and thyme EO (up to 0.2%) with mandarin or grapefruit EO s (up to 0.2%) for taste‐masking, allowed obtaining good texture and high overall acceptability products containing desirable antimicrobials, thus antimicrobial gummy candies could be consumer preferred form of nutraceuticals.