Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds

Konar, Nevzat; Palabıyık, İbrahim; Toker, Ömer Said; Sağdıç, Osman

doi:10.1016/j.tifs.2016.07.003

Cited by 57 publications

(33 citation statements)

References 47 publications

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“…Chewing gum typically includes sugar, polyols, gum base, aroma, acidulants, colors and sweeteners (Valduga et al, 2012). General production process of the chewing gum is composed of heating of the gum base to 70-120 °C depending on the chewing gum type, mixing of plasticizer and emulsifier with heated gum base, kneading after addition of sugar and colorants, addition of antioxidants, humectants and fillers and then mixing, which is followed by extruding and cutting process (Konar et al, 2016). On previous study, Isochrysis galbana and Nannochloropsis oculata microalgae biomass were used in the chewing gum formulation to improve green color of the products (Palabiyik et al, 2018).…”

Section: P Cruentummentioning

confidence: 99%

Porphyridum Cruentum as a natural colorant in chewing gum

Toker

2019

Food Sci. Technol

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On this study, usage possibility of the dried Porphyridium cruentum type microalga biomass in the chewing gum formulation as a natural colorant was investigated. For this aim, the effect of different spray dryer inlet temperatures (150-200 °C) on pigment (total carotenoid and chlorophyll-a) quantities and color properties (L*, a*, b* and C*) of Porphyridium cruentum type microalga biomass were examined. P. cruentum were cultured using the tubular photobioreactor and harvested by centrifugation. The dried microalga was then added to chewing gum at different concentrations (0.5% and 1.0% w:w) as a natural red colorant. The amount of the total carotenoids in dried biomass ranged from 112.6 to 419.9 μg g-1 and chlorophyll-a from 511 to 1513 μg g-1. Considering sensorial analysis, algal taste increased with increasing microalga concentration (p < 0.05). The studied factors had no significant effect on cohesiveness, (0.186-0.254), springiness (0.713-0.806) and resilience (0.014-0.015) parameters in chewing gums (p < 0.05). However, a* value in chewing gum samples increased with drying temperature and usage amount (from 10.5 to 18.7) which increased red color intensity. According to the findings of the present study, it can be concluded that P. cruentum biomass had a potential use in chewing gum matrix.

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Section: P Cruentummentioning

confidence: 99%

Porphyridum Cruentum as a natural colorant in chewing gum

Toker

2019

Food Sci. Technol

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“…This showed that release rate of total antioxidant compounds of MEPPE is low in the chewing gum samples. Encapsulation was known to control the release rate of bioactive or aroma compounds in chewing gum system (Konar et al, 2016).…”

Section: Antioxidant Activitiesmentioning

confidence: 99%

“…Considering overall gum production process, existence of mild mixing and temperature conditions are advantageous for bioactive compounds in terms of thermal and oxidative stability. Selection of chewing gum for carrying of active substances in medicated chewing gum development studies and getting positive results from these (Chandran et al, 2014) are also indicative of the suitability of the chewing gum process for delivery of bioactive substances (Konar et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Phenolics release kinetics in sugared and sugar‐free chewing gums: microencapsulated pomegranate peel extract usage

Palabıyık

Toker

Konar

et al. 2018

Int J of Food Sci Tech

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Summary In this study, it was aimed to investigate the potential of sugared and sugar‐free chewing gum as a functional food with the addition of microencapsulated pomegranate peel extract (MEPPE) at different amounts. Application of certain chewing times (0, 1, 3 and 5 min) to MEPPE‐incorporated gums resulted in a higher release rate of punicalagin and ellagic acid from sugar‐free gum matrix than sugared gum matrix (P < 0.05). According to exponential rise model, sugared and sugar‐free gums could release 38.3% and 75.6% of ellagic acid, 82.5% and 94.8% of punicalagin depending on the chewing time, respectively. Incorporation of MEPPE did not cause significant changes in quality parameters of chewing gum such as colour and texture. Therefore, the results indicated that chewing gum could be used as a carrier for bioactive compounds and depending on the bulk sweetener used was an effective factor in the release kinetics.

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“…Chewing gum, which is not swallowed after chewing, is a low‐calorie product compared to other foods and this ensures only release of the desired compounds. Also, the manufacturing process of chewing gum provides an advantage in terms of thermal and oxidative stability of bioactive compounds …”

Section: Introductionmentioning

confidence: 99%

“…Also, the manufacturing process of chewing gum provides an advantage in terms of thermal and oxidative stability of bioactive compounds. 8 Wheat germ (WG) is an important by-product of the wheat milling industry that makes up about 2-3% of the kernel and it is valuable for human nutrition. 9 However, the shelf life of the germ is adversely affected by the high oil content due to oxidative and hydrolytic enzyme activities.…”

Section: Introductionmentioning

confidence: 99%

Investigating release kinetics of phenolics from defatted wheat germ incorporated chewing gums

2019

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BACKGROUND Wheat germ (WG) is a valuable by‐product of the commercial milling industry and is used as a functional ingredient in various foods. Therefore, in this study, it is aimed to utilize defatted wheat germ (DWG) (1%, 3%, 5%, 10%) in chewing gum formulation, which is a different food matrix besides the conventional structures, and investigate the release kinetics of phenolics from DWG incorporated chewing gums with a new centrifugation method. RESULTS According to the results, it was observed that DWG was a good source of total phenolics (2254.15 mg GAE kg−1). Based on the results obtained from texture profile and sensory analyses, DWG addition did not cause any reverse effect on the chewing gum texture. Centrifugation method was used to indirectly simulate the physical effects of the chewing process. In particular, after 5 min of chewing and centrifugation, phenolic release levels were 59.07% and 59.41%, respectively. The model used in the previous studies showed a better correlation than Korsmeyer–Peppas model for ABTS (2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulphonic acid), CUPRAC (cupric ion reducing antioxidant capacity), and DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) assay results. CONCLUSION The results showed that phenolics release from gum base polymer matrix might be dominated by erosion of matrix due to chewing action. Similar phenolic release kinetics were obtained by centrifugation and chewing methods. Therefore, centrifuge equipment can be used to simulate the chewing forces acting on the gum when optimization is performed. © 2019 Society of Chemical Industry

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Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds

Cited by 57 publications

References 47 publications

Porphyridum Cruentum as a natural colorant in chewing gum

Porphyridum Cruentum as a natural colorant in chewing gum

Phenolics release kinetics in sugared and sugar‐free chewing gums: microencapsulated pomegranate peel extract usage

Investigating release kinetics of phenolics from defatted wheat germ incorporated chewing gums

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