Abstract
In this study, Kenger gum obtained from Kenger plant (Gundelia tournefortii) was used in the production of biodegradable and edible chewing gum. Kenger gum was able to be softened by thermal process to improve its textural properties. 80% methanolic extract of gum showed 195.6 gallic acid equivalents (GAE) mg/100 g gum antioxidant activity and 17.9 mm inhibition zone for Escherichia coli O157:H7 as an antimicrobial activity. Softened Kenger gum was also characterized by texture properties, scanning electron microscope (SEM) images and chemical compositions. Hardness value of gum decreased from 864 to 238 g which was comparable to commercial chewing gums. Softened Kenger gum was observed to be a perfect substitute for a synthetic gum base in the production of a conventional chewing gum. Moreover, resilience value was remarkably found to be the best standard parameter to select chewing gums with desired textural properties.
Similar content being viewed by others
References
Konar N, Palabiyik I, Toker OS, Sagdic O (2016) Trends Food Sci Technol 55:29
Cook RB (1996) U.S. Patent 5,482,722
Potineni RV, Peterson DG (2008) J Agric Food Chem 56:3260
Mcgowan BA, Padua GW, Lee SY (2005) J Food Sci 70:475
Ludorff W, Meyer V (1973) In: Fische und Fischerzeugnisse. Verlag Paul Parey, Berlin
Mattissek R, Schnegel FM, Steiner G (1988) In: Lebensmittel-Analytick. Springer, Berlin, p 440
CLSI (2015) In: M02-A12. Clinical and Laboratory Standards Institute, Wayne
Wolfe K, Wu X, Liu RH (2003) J Agric Food Chem 51:609
Hsu B, Coupar IM, Ng K (2006) Food Chem 98:317
Coruh N, Sagdicoglu CAG, Ozgokce F, İscan M (2007) Food Chem 100:1249
Haghi G, Hatami A, Arshi R (2012) Food Chem 124:1029
Hajizadeh-Sharafabad F, Alizadeh M, Mohammadzadeh MHS, Alizadeh-Salteh S, Kheirouri S (2016) J Herb Med 6:59
Sekeroglu N, Sezer SF, Orhan IE, Gulpinar AR, Kartal M, Sener B (2012) Food Res Int 45:197–203
Kamalak A, Canbolat O, Gurbuz Y, Erol A, Ozay O (2005) Small Ruminant Res 58:149–156
Evin D (2012) Food Bioprod Process 90:323–332
Baysal A, Ozbek N, Akman SA (2010) Food Chem 123:901–904
Aguilar MC, Mateos C, Meseguar I, Para M (2012) Eur Food Res Technol 235:489–495
Upadhyay RK (2011) Green Pharm 5:168
Topcuoglu N, Lacin CC, Erguven M, Bilir A, Sutlupinar N, Kulekci G (2015) Oral Health Prev Dent 13:157–162
Paradkar M, Gajra B, Patel B (2016) Saudi Pharm J 24:153–164
Gu J, Ahn-Jarvis JH, Vodovotz Y (2015) J Food Sci 80:610–618
Charanioti C, Nikoloudaki A, Tzia C (2015) Carbohyd Polym 127:252–263
Habilla C, Cheng LH (2015) J Food Res Technol 3:14–22
Acknowledgements
This work was funded by the Namık Kemal University Scientific Research Projects (NKUBAP), Project No: NKUBAP.03.GA.16.065.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Palabiyik, I., Toker, O.S., Konar, N. et al. Development of a Natural Chewing Gum from Plant Based Polymer. J Polym Environ 26, 1969–1978 (2018). https://doi.org/10.1007/s10924-017-1094-2
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10924-017-1094-2