Sustainable and environmentally friendly approaches to the production of health foods have become very popular. e 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 signi cant in uence 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 signi cant (p 0.0001). e best acceptability was shown for CC prepared with agar and BuBP (131.7) and with gelatin and QuJ (132.0). e addition of BuJ, QuJ, BuBP, and QuBP increases the antioxidant activity of CC by ve times. Finally, not just juice, but also juice by-products, have great potential as desirable antimicrobial ingredients for the food industry.

Nowadays, taking into consideration the current dynamics of drug resistance development, many researchers are working to develop new antimicrobial compound combinations for the food and beverage industry, which can overcome this problem. The aim of this study was to evaluate the antimicrobial properties of milk permeate fermented with Lactobacillus plantarum LUHS135, Lactobacillus plantarum LUHS122, and Lactobacillus faraginis LUHS206 strains in combination with berry/vegetable (B/V) pomace (gooseberries, chokeberries, cranberries, sea buckthorn, rhubarb) against a variety of pathogenic strains (methicillin-resistant Staphylococcus aureus, Citrobacter freundii, Klebsiella pneumoniae, Salmonella enterica, Bacillus cereus, Pseudomonas aeruginosa, Acinetobacter baumanni, Proteus mirabilis, Enterococcus faecalis, Enterococcus faecium, Streptococcus mutans, Streptococcus epidermis, Staphylococcus haemolyticus, Pasteurella multocida, and Enterobacter cloacae) as a potential antimicrobial combination for beverage preparation. The highest number of the tested pathogenic strains was inhibited by gooseberries, sea buckthorn, and rhubarb combinations with strain LUHS122 fermented beverages (13 pathogens out of 15 tested). Twelve out of 15 tested pathogens were inhibited by gooseberry combinations with LUHS135 and LUHS206 fermented milk permeate. Selected B/V in combination with fermented milk permeate are promising antimicrobial ingredients for beverage preparation, possessing antimicrobial activity almost against all the tested pathogenic strains.