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

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dc.authorid0000-0003-3000-7310
dc.authorid0000-0003-1258-0834
dc.authorscopusid54411196400
dc.authorscopusid53878618900
dc.authorscopusid54881807500
dc.authorscopusid57216176843
dc.authorscopusid57204661699
dc.authorscopusid57201557962
dc.authorscopusid21833537200
dc.authorwosidAlaşalvar, Hamza/AAQ-9221-2020
dc.authorwosidCam, Mustafa/H-8035-2019
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorToker, Ömer Said
dc.contributor.authorKonar, Nevzat
dc.contributor.authorGüneş, Recep
dc.contributor.authorGüleri, Tuba
dc.contributor.authorAlaşalvar, Hamza
dc.contributor.authorÇam, Mustafa
dc.date.accessioned2022-05-11T14:44:58Z
dc.date.available2022-05-11T14:44:58Z
dc.date.issued2018
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn 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.
dc.identifier.doi10.1111/ijfs.13862
dc.identifier.endpage2663
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue12en_US
dc.identifier.scopus2-s2.0-85056600820
dc.identifier.scopusqualityQ1
dc.identifier.startpage2657
dc.identifier.urihttps://doi.org/10.1111/ijfs.13862
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9856
dc.identifier.volume53
dc.identifier.wosWOS:000450325300005
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectConfectionery
dc.subjectfunctional foods
dc.subjectmicroencapsulation
dc.subjectphenolic
dc.subjectRadical Scavenging Activity
dc.subjectAntioxidant Activity
dc.subjectIn-Vivo
dc.subjectPunicalagin
dc.subjectStability
dc.subjectMechanism
dc.subjectBlack
dc.subjectJuice
dc.subjectTea
dc.titlePhenolics release kinetics in sugared and sugar-free chewing gums: microencapsulated pomegranate peel extract usage
dc.typeArticle

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