Acidity parameters and colour coordinates of BuJ, QuJ, BuBP, and QuBP are shown in Figures 1(a) and 1(b).
Samples prepared with BuBP and A had 60.5% higher redness than samples prepared with G; in contrast, CC prepared with G and QuJ and BP had 143.6% and 35.4% higher redness, respectively, than samples prepared with agar.
The best acceptability was obtained for CC prepared with A and BuBP (131.7 [+ or -] 10.7) and CC prepared with G and QuJ (132.0 [+ or -] 7.8).
Comparing CC groups prepared with A and G, in all cases, control CC samples had a lower TPC content (in the CC group prepared with A, from 132.7% to 312.5% lower, for CC with BuBp and QuJ, resp.; in the group prepared with G, from 44.5% to 160.9% lower, for CC with QuJ and BuBP, resp.) than CC prepared with the addition of Bu and Qu products (juice and/or BP).
BuJ, QuJ, BuBP, and QuBP showed antimicrobial activity against all the pathogenic bacteria tested; according to the results obtained, not just the juice, but also BP have great potential as desirable antimicrobial ingredients for the food industry.