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

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dc.authorid0000-0001-8850-1819
dc.authorscopusid57210429137
dc.authorscopusid57216176843
dc.authorscopusid54411196400
dc.authorwosidpalabiyik, ibrahim/V-3781-2017
dc.contributor.authorÖzdoğan, Ayşe
dc.contributor.authorGüneş, Recep
dc.contributor.authorPalabıyık, İbrahim
dc.date.accessioned2022-05-11T14:44:59Z
dc.date.available2022-05-11T14:44:59Z
dc.date.issued2019
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractBACKGROUND 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. (c) 2019 Society of Chemical Industry
dc.description.sponsorshipNamik Kemal University Scientific Research CommitteeNamik Kemal University [NKUBAP.03.YL.17.133]
dc.description.sponsorshipThe authors would like to thank the Namik Kemal University Scientific Research Committee for the funding provided for this study through the project NKUBAP.03.YL.17.133.
dc.identifier.doi10.1002/jsfa.9910
dc.identifier.endpage6341
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue14en_US
dc.identifier.pmid31268169
dc.identifier.scopus2-s2.0-85070682940
dc.identifier.scopusqualityQ1
dc.identifier.startpage6333
dc.identifier.urihttps://doi.org/10.1002/jsfa.9910
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9868
dc.identifier.volume99
dc.identifier.wosWOS:000480859100001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorÖzdoğan, Ayşe
dc.institutionauthorGüneş, Recep
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of the Science of Food and Agriculture
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectrelease kinetics
dc.subjectdefatted wheat germ
dc.subjectchewing gum
dc.subjecttexture
dc.subjectFormulation
dc.subjectExtract
dc.titleInvestigating release kinetics of phenolics from defatted wheat germ incorporated chewing gums
dc.typeArticle

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