A Novel Delivering Agent for Bioactive Compounds: Chewing Gum

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dc.contributor.authorPalabiyik, Ibrahim
dc.contributor.authorPirouzian, Haniyeh Rasouli
dc.contributor.authorKonar, Nevzat
dc.contributor.authorToker, Omer Said
dc.date.accessioned2024-12-24T19:10:22Z
dc.date.available2024-12-24T19:10:22Z
dc.date.issued2019
dc.departmentSiirt Üniversitesi
dc.description.abstractFunctional food concept is one of the hot topics in the food industry. In recent years, people want to consume food products having health beneficial effect as well as nutritive characteristics. Regarding functional food development, foods have also advantages and disadvantages in terms of delivering bioactive compounds due to formulation (interaction of the bioactive compound with other ingredients, calorie value provided) and production process (mechanical and thermal processes applied during production). When considering the factors restricting usage of the food products as a delivery system, chewing gum is one of the most up-and-coming products in many aspects: (i) simplicity of the formulation prevents the activity of bioactive compound by interaction, (ii) level of mechanical and thermal stresses applied during production, (iii) enabling the release of targeted molecule in a controlled and sustained manner, (iv) different consumption behavior abolishing calorie intake concern since it is only chewed without swallowing, and (v) holding time in mouth. Usage of encapsulated bioactive compounds can improve the release behavior of the functional ingredient. Mastication process and the formed matrix/structure of the chewing gum also influence the release of the bioactive compounds. The researches about improving functionality of chewing gum have indicated that chewing gum can be used as a delivery system for transportation of the desired bioactive compound to body/targeted site. However, during functional chewing gum development, formulation, production process, mastication process, and type/form of bioactive compounds should be considered to achieve the product with required functional properties. © 2019, Springer Nature Switzerland AG.
dc.identifier.doi10.1007/978-3-319-78030-6_32
dc.identifier.endpage1596
dc.identifier.issn2511-834X
dc.identifier.scopus2-s2.0-85101457355
dc.identifier.scopusqualityQ3
dc.identifier.startpage1559
dc.identifier.urihttps://doi.org10.1007/978-3-319-78030-6_32
dc.identifier.urihttps://hdl.handle.net/20.500.12604/4083
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer Science and Business Media B.V.
dc.relation.ispartofReference Series in Phytochemistry
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectBioavailability
dc.subjectChewing gum
dc.subjectConfectionery
dc.subjectDelivery system
dc.subjectFunctionality
dc.titleA Novel Delivering Agent for Bioactive Compounds: Chewing Gum
dc.typeBook Chapter

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