In this research extraction of Salvia leriifolia leaf was carried out using two extraction methods including traditional solvent extraction (with different solvent ratio of water /ethanol 50:50, 60:40 and 70:30 at temperature 70, 80 and 90 ºC and time duration of 30, 75 and 120 min), and superheated solvent extraction (at temperature 130, 145 and 160 ºC, time duration of 10, 20 and 30 minutes and solvent ratio of water/ethanol 60:40, 80:20 and 100:0) and the antimicrobial activity of extracts against some of food microorganisms including Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, Salmonella enteritidis, Saccharomyces cerevisiae and Aspergillus niger using minimum inhibition concentration and minimum bactericidal concentration methods were measured. In both extraction methods, the MIC of most microorganisms was 0.5 mg/ml, while the MBC, depending on the microorganism, was between 5 and 500 mg/ ml. In the conventional solvent extraction procedure, the treatment was carried out at a temperature of 80 ° C, 75 minutes, and equal ratio of two solvents, and in superheated solvent extraction method, treatment including temperature of 160 ° C, time of 20 minutes, and water/ Ethanol ratio of 80 to 20 showed the most antimicrobial activity. Based on the results, it can be stated that the type of plant extraction method has a significant effect on inhibiting or preventing the growth of food borne or spoilage microorganisms, and if any of the plant extraction technique are optimized, they can be better used to increase the shelf life of food.

The gum base mass is a colloidal system and the main component of chewing gum; which is an inert, non‐nutritious, indigestible, and insoluble part of chewing gum, therefore this substance does not dissolve in the mouth when chewed. The gum base plays the most crucial role in determining the mechanical properties, flexibility, and overall quality of chewing gum. Moreover, it acts as a delivery system to transport sweeteners, flavorings, and other ingredients in chewing gum. Despite the massive market for chewing gum and the provision of a list of the main ingredients in gum base by the Code of Federal Regulations and some international organizations, there is a lack of information about chewing gum base and its compositions in the literature. Therefore, the purpose of this review is to present an overview of the characteristics, ingredients and applications, production process, assessment, and modification methods of the gum base along with the advances and approaches in biodegradability. Biodegradability concerns play a promoting role in the research and development of chewing gum and its applications in the food industry, medical and dental sectors. Reviewing previous studies can surely help for faster development of this path.