Effect of probiotic bacteria, phycocyanin and tarragon essential oil on the physiochemical, microbiological, and sensory properties of a mouth freshener tablet.

Microbial pigments are extensively used in industry as food coloring, dyes, and medicinal substances. This study aimed to develop a probiotic mouth freshener tablet containing PC, tarragon essential oil, and microencapsulated Lactobacillus plantarum and investigate its antimicrobial properties against Streptococcus mutans. First, cyanobacterium Spirulina sp. was cultured and PC extracted. Then, microbial suspension and microencapsulation of probiotic bacteria, tarragon essential oil extraction, as well as mouth freshener tablets were prepared. Four treatments (T) under Co: control sample, T₁, T₂, T₃, and T₄ contained 1% PC, 1% microcoating probiotic, 0.8% tarragon essential oil, and 1% PC+1% microcoating probiotic+0.8% tarragon essential oil, were prepared respectively. The results of the inhibition zone diameter of samples also indicated that the highest and lowest sensitivity were observed in T₄ and T₁, respectively. Based on the results, the addition of PC and tarragon essential oil significantly increased the antioxidant activity of the samples (p<0.05). The results indicated that the release rate of probiotic bacteria under gastric conditions in T₄ was lower compared to that in treatment T₂ (p<0.05). Sensory evaluation results showed that the highest values were observed in T₃ and T₄ (p<0.05). CONCLUSION: Overall, it can be concluded that the prepared mouth freshener tablets (T₄) can be effective agents for oral disinfection and the promotion of public health.