Multifunctional Nutraceutical Composition Based on Fermented Spirulina, Apple Cider Vinegar, Jerusalem Artichoke, and Bovine Colostrum

Abstract

The main purpose of this experiment was to develop a multifunctional nutraceutical composition based on ingredients of different origins (Spirulina powder (SP), bovine colostrum (BC), Jerusalem artichoke powder (JAP), and apple cider vinegar (ACV)) which possess different health benefits through their different mechanisms of action. In order to improve the functional properties of Spirulina and bovine colostrum, fermentation with the Pediococcus acidilactici No. 29 and Lacticaseibacillus paracasei LUHS244 strains, respectively, was carried out. These LAB strains were chosen due to their good antimicrobial properties. The following parameters were analysed: for Spirulina (non-treated and fermented)—pH, colour coordinates, fatty acid profile, and contents of L-glutamic and GABA acids; for bovine colostrum (non-treated and fermented)—pH, colour coordinates, dry matter, and microbiological parameters (total LAB, total bacteria, total enterobacteria, Escherichia coli, and mould/yeast counts); for the produced nutraceuticals—hardness, colour coordinates, and overall acceptability. It was established that fermentation reduced the pH of the SP and BC and affected their colour coordinates. Fermented SP contained a greater concentration of gamma-aminobutyric and L-glutamic acids (by 5.2 times and 31.4% more, respectively), compared to the non-treated SP and BC. In addition, the presence of gamma-linolenic and omega-3 fatty acids was observed in fermented SP. Fermentation of BC reduces Escherichia coli, total bacteria, total enterobacteria, and total mould/yeast counts in samples. The obtained three-layer nutraceutical (I layer—fermented SP; II—fermented BC and JAP; III—ACV) demonstrated a high overall acceptability. Finally, our finding suggest that the selected nutraceutical combination has immense potential in the production of a multifunctional product with improved functionality and a high acceptability.

Effect of Growth Stages and Lactic Acid Fermentation on Anti-Nutrients and Nutritional Attributes of Spinach (Spinacia oleracea)

“…In recent years, fermentation technologies based on the inoculation of various probiotic bacteria like Lactiplantibacillus plantarum (Lp. Plantarum) have played an important role in lowering antinutritional factors and increasing the nutritional profiles of fermented goods [ 12 , 13 , 14 , 15 , 16 ]. However, data on the application of microbial strain (starter cultures) like Lp.…”

On the Molecular Selection of Exopolysaccharide-Producing Lactic Acid Bacteria from Indigenous Fermented Plant-Based Foods and Further Fine Chemical Characterization

“…The ability of lactic acid bacteria (LAB) to ferment the rich variety of carbohydrates in food raw-materials determines their key role in the food industry for the production of a variety of fermented products of plant and animal origin [ 1 , 2 , 3 , 4 , 5 , 6 , 7 ]. Fermented foods make up about a third of the human diet [ 8 , 9 ], and lactic acid fermentation, in particular, is one of the oldest approaches to improve the nutritional value and organoleptic characteristics of raw-materials, to extend their shelf-life and save energy in the preparation of plant-based foods, including bread and other baking goods [ 10 , 11 , 12 , 13 ].…”

Ascertaining the Influence of Lacto-Fermentation on Changes in Bovine Colostrum Amino and Fatty Acid Profiles

“…Our previous studies showed that fermentation with selected lactic acid bacteria (LAB) strains can be applied to reduce undesired microorganisms present in bovine colostrum (microbial decontamination) [14], as well as to drive out to a broader spectrum of antimicrobial properties in this valuable and prospective food or supplement ingredient [15]. Indeed, technologically functionalized colostrum can be successfully applied to the development of attractive, functional product formulations [16][17][18].…”