Table 4.
Nutraceuticals colour coordinates (NBS), texture (mJ), total phenolic compounds content (mg 100g−1 d.m.), antioxidant activity (%), and overall acceptability (from 140 – extremely like to 0 – extremely dislike).
| Formulations of the Different Layers of Nutraceutical | Colour Coordinates, NBS | Texture Hardness, mJ | TPC Content, mg 100 g−1 d.m. | Antioxidant Activity, % | Overall Acceptability | ||||
|---|---|---|---|---|---|---|---|---|---|
| L* | a* | b* | |||||||
| Aex+Ag | 24.29 ± 0.12 b | 1.37 ± 0.10 b | 7.94 ± 0.23 a | 0.70 ± 0.09 c | 206.1 ± 5.6 a | 42.68 ± 2.4 b | 40.6 ± 5.3 a | ||
| Aex+G | 57.78 ± 0.10 f | 1.59 ± 0.14 b | 25.39 ± 0.19 c | 0.85 ± 0.11 c | 195.6 ± 6.2 a | 36.47 ± 3.1 a | 38.0 ± 4.4 a | ||
| Aex+Ag+245 | 48.72 ± 0.21 d | 0.77 ± 0.09 a | 20.94 ± 0.17 b | 0.30 ± 0.06 b | 219.0 ± 7.1 b | 78.35 ± 4.8 d | 52.8 ± 6.4 a,b | ||
| Aex+G+245 | 54.04 ± 0.13 e | 4.69 ± 0.15 d | 25.43 ± 0.21 c | 0.23 ± 0.05 a | 230.1 ± 4.9 c | 72.74 ± 3.9 c | 43.0 ± 5.0 a | ||
| Aex+Ag+245+Bl | 23.52 ± 0.20 a | 11.15 ± 0.11 f | 7.75 ± 0.16 a | 1.10 ± 0.09 d | 270.3 ± 6.8 e | 81.96 ± 4.5 d | 125.4 ± 6.1 c,d | ||
| Aex+G+245+Bl | 22.11 ± 0.17 a | 10.19 ± 0.26 e | 7.26 ± 0.14 a | 0.20 ± 0.04 a | 264.6 ± 5.4 d | 75.15 ± 3.9 d | 103.2 ± 7.9 c | ||
| First Layer (Aex+Ag and Aex+G) Tests of Between-Subjects Effects | |||||||||
| Source | Dependent Variable | Type III Sum of Squares | df | Mean Square | F | Sig. | |||
| Agar × Gelatin | L* | 1682.370 | 1 | 1682.370 | 137899.193 | 0.0001 | |||
| a* | 0.073 | 1 | 0.073 | 4.905 | 0.091 | ||||
| b* | 456.754 | 1 | 456.754 | 10264.129 | 0.0001 | ||||
| Texture, mJ | 0.034 | 1 | 0.034 | 3.342 | 0.142 | ||||
| TPC content, mg 100 g−1 d.m. | 165.375 | 1 | 165.375 | 4.739 | 0.095 | ||||
| Antioxidant activity, % | 57.846 | 1 | 57.846 | 7.527 | 0.052 | ||||
| Overall acceptability | 10.140 | 1 | 10.140 | 0.427 | 0.549 | ||||
| First and second layer (Aex+Ag+245 and Aex+Ge+245) Tests of Between-Subjects Effects | |||||||||
| Agar × Gelatin | L* | 42.454 | 1 | 42.454 | 1391.921 | 0.0001 | |||
| a* | 23.050 | 1 | 23.050 | 1506.510 | 0.0001 | ||||
| b* | 30.240 | 1 | 30.240 | 828.497 | 0.0001 | ||||
| Texture, mJ | 0.007 | 1 | 0.007 | 2.410 | 0.196 | ||||
| TPC content, mg 100 g−1 d.m. | 184.815 | 1 | 184.815 | 4.967 | 0.090 | ||||
| Antioxidant activity, % | 47.208 | 1 | 47.208 | 2.468 | 0.191 | ||||
| Overall acceptability | 144.060 | 1 | 144.060 | 4.368 | 0.105 | ||||
| Whole nutraceutical formulation (Aex+Ag+245+Bl and Aex+G+245+Bl) Tests of Between-Subjects Effects | |||||||||
| Agar × Gelatin | L* | 2.982 | 1 | 2.982 | 86.565 | 0.001 | |||
| a* | 1.382 | 1 | 1.382 | 34.690 | 0.004 | ||||
| b* | 0.360 | 1 | 0.360 | 15.936 | 0.016 | ||||
| Texture, mJ | 1.215 | 1 | 1.215 | 250.515 | 0.0001 | ||||
| TPC content, mg 100 g−1 d.m. | 48.735 | 1 | 48.735 | 1.293 | 0.319 | ||||
| Antioxidant activity, % | 69.564 | 1 | 69.564 | 3.924 | 0.119 | ||||
| Overall acceptability | 223.260 | 1 | 223.260 | 4.482 | 0.102 | ||||
Aex—Artemisia absinthium essential oil; Ag—agar; G—gelatin; 245—Lactobacillus uvarum LUHS245 strains cultivated in dairy by-products; Bl—blackcurrant juice preparation by-products; TPC—total phenolic compounds content; L*—lightness; a*—redness; b*—yellowness. Data expressed as means (n = 3) ± SD; SD—standard deviation. a–f Mean values with different letters are significantly different (p ≤ 0.05).