Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds

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dc.authoridpalabiyik, ibrahim/0000-0001-8850-1819
dc.authoridToker, Omer Said/0000-0002-7304-2071
dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.authoridSAGDIC, OSMAN/0000-0002-2063-1462
dc.contributor.authorKonar, Nevzat
dc.contributor.authorPalabiyik, Ibrahim
dc.contributor.authorToker, Omer Said
dc.contributor.authorSagdic, Osman
dc.date.accessioned2024-12-24T19:27:47Z
dc.date.available2024-12-24T19:27:47Z
dc.date.issued2016
dc.departmentSiirt Üniversitesi
dc.description.abstractBackground: Chewing gum has an amazing statistics. The entire industry is worth $25 billion and annually 1.74 trillion sticks of chewing gum are produced. It would account for 290 billion hours' duration of staying in mouth if each piece of gum was chewed for 10 min every year. Concerning these statistics at least smoke cessation, oral health and new form of drug delivery system potentials of chewing gum are clear. Therefore, fundamentals of chewing gum should be realized in detail to take the advantage of this product. Scope and approach: In this review, due to limited studies concerning chewing gum in food science and technology area, key points in production, quality parameters and bioactive compounds delivering properties of chewing gum were reviewed with aim to show promising study areas to researchers. Production of different types of gums, ingredients used, sensory and texture properties and potential future functions of chewing gums were discussed with a special emphasis on the bioactive compounds carrier properties of chewing gum. Key findings and conclusions: Encapsulation not only improved a sensation of flavor for a long period when applied in the chewing gum but also had a potential to give functionality to chewing gum. Only recently the idea of healthy chewing gums and using chewing gum as an alternative form of drug delivery system have been developed. Therefore, food technologists should give attention to this promising subject of producing chewing gums having long lasting flavors, being biodegradable and forming a type of functional confection consumed with pleasure by everyone. (C) 2016 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.tifs.2016.07.003
dc.identifier.endpage38
dc.identifier.issn0924-2244
dc.identifier.scopus2-s2.0-84989856097
dc.identifier.scopusqualityQ1
dc.identifier.startpage29
dc.identifier.urihttps://doi.org/10.1016/j.tifs.2016.07.003
dc.identifier.urihttps://hdl.handle.net/20.500.12604/6794
dc.identifier.volume55
dc.identifier.wosWOS:000382592400003
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Science London
dc.relation.ispartofTrends in Food Science & Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectChewing gum
dc.subjectFlavor
dc.subjectTexture
dc.subjectBioactive compounds
dc.titleChewing gum: Production, quality parameters and opportunities for delivering bioactive compounds
dc.typeReview Article

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