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Phenolics release kinetics in sugared and sugar‐free chewing gums: microencapsulated pomegranate peel extract usage
Author(s) -
Palabiyik Ibrahim,
Toker Omer Said,
Konar Nevzat,
Gunes Recep,
Güleri Tuba,
Alaşalvar Hamza,
Çam Mustafa
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13862
Subject(s) - sugar , ellagic acid , food science , chemistry , chewing gum , polyphenol , biochemistry , antioxidant
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.