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dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorToker, Ömer Said
dc.contributor.authorKonar, Nevzat
dc.contributor.authorGüneş, Recep
dc.contributor.authorGuleri, Tuba
dc.contributor.authorAlasalvar, Hamza
dc.contributor.authorCam, Mustafa
dc.date.accessioned2021-12-12T17:00:51Z
dc.date.available2021-12-12T17:00:51Z
dc.date.issued2018
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.urihttps://doi.org/10.1111/ijfs.13862
dc.identifier.urihttps://hdl.handle.net/20.500.11857/2941
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.en_US
dc.language.isoengen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.identifier.doi10.1111/ijfs.13862
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectConfectioneryen_US
dc.subjectfunctional foodsen_US
dc.subjectmicroencapsulationen_US
dc.subjectphenolicen_US
dc.titlePhenolics release kinetics in sugared and sugar-free chewing gums: microencapsulated pomegranate peel extract usageen_US
dc.typearticle
dc.authoridCam, Mustafa/0000-0003-1258-0834
dc.authoridAlasalvar, Hamza/0000-0003-3000-7310
dc.departmentFakülteler, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.identifier.volume53en_US
dc.identifier.startpage2657en_US
dc.identifier.issue12en_US
dc.identifier.endpage2663en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.authorscopusid54411196400
dc.authorscopusid53878618900
dc.authorscopusid54881807500
dc.authorscopusid57216176843
dc.authorscopusid57204661699
dc.authorscopusid57201557962
dc.authorscopusid21833537200
dc.identifier.wosWOS:000450325300005en_US
dc.identifier.scopus2-s2.0-85056600820en_US
dc.authorwosidCam, Mustafa/H-8035-2019
dc.authorwosidAlasalvar, Hamza/AAQ-9221-2020


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