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

Abstract

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.

Effect of in vitro digestion on the total polyphenol and flavonoid, antioxidant activity and carbohydrate hydrolyzing enzymes inhibitory potential of selected functional plant‐based foods

“…The phenolic compounds present in the plant‐based foods have been proposed as food supplements for the management of type 2 diabetes mellitus due to their promising antioxidant and hypoglycemic effect reported in various in vitro, in vivo researches and clincial trials (Lin et al, ). The recent increasing trend of research to produce novel plant food products rich in phenolic compounds, such as Tartary buckwheat flour (Liu, He, Wang, & Wang, ), lettuce waste flour (Plazzotta, Sillani, & Manzocco, ), pomegranate peel extract chewing gum (Palabiyik et al, ), jambolan (Singh, Singh, Kaur, & Singh, ), and apple pomace (Wang, Boussetta, Lebovka, & Vorobiev, ) may suggest the role of plant‐based foods in human health.…”

“…The recent increasing trend of research to produce novel plant food products rich in phenolic compounds, such as Tartary buckwheat flour (Liu, He, Wang, & Wang, 2018), lettuce waste flour (Plazzotta, Sillani, & Manzocco, 2018), pomegranate peel extract chewing gum (Palabiyik et al, 2018), jambolan (Singh, Singh, Kaur, & Singh, 2018), and apple pomace (Wang, Boussetta, Lebovka, & Vorobiev, 2018) may suggest the role of plant-based foods in human health.…”

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

“…In recent years, much research has been developed on new methods to determine releasing kinetics of bioactive compounds from chewing gum matrix using various models and innovative medical devices . In such studies, it is very important to determine a method that can mimic standard chewing force and accurately detect the release of the bioactive compound from chewing gum.…”

“…In recent years, much research has been developed on new methods to determine releasing kinetics of bioactive compounds from chewing gum matrix using various models and innovative medical devices. 29,35 In such studies, it is very important to determine a method that can mimic standard chewing force and accurately detect the release of the bioactive compound from chewing gum. In this regard, Al Hagbani et al 34 evaluated dissolution profiles of chewing gums loaded with 25% by weight of curcumin powder, a physical mixture of curcumin and sulfobutylether--cyclodextrin, or their inclusion complex.…”

“…Amount of antioxidant materials released from DWG chewing gum was modeled according to the following equations which were used previously in release studies from chewing gum Model used in Palabiyik et al . and Gunes et al …”