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A Novel Delivering Agent for Bioactive Compounds: Chewing Gum

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Bioactive Molecules in Food

Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

Functional 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.

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Abbreviations

CMG:

Chios mastic gum

EC:

Epicatechin

ECG:

Epicatechin gallate

EGC:

Epigallocatechin

EGCG:

Epigallocatechin gallate

FDA:

Food and Drug Administration

FM:

Fusion method

HPMC:

Hydroxypropyl methylcellulose

MCG:

Medicated chewing gum

MCGs:

Membrane coating granules

MS:

Mutans streptococci

NRT:

Nicotine replacement therapy

ODF:

Oral disintegrating film

PVAc:

Polyvinyl acetates

Qt:

Quercetin

TP:

Tea polyphenols

UGTs:

UDP-glucuronosyltransferases enzymes

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Authors and Affiliations

  1. Faculty of Agriculture, Department of Food Engineering, Namik Kemal University, Tekirdağ, Turkey

    Ibrahim Palabiyik

  2. Department of Food Science and Technology, Tabriz University of Medical Sciences, Tabriz, Iran

    Haniyeh Rasouli Pirouzian

  3. Faculty of Architecture and Engineering, Department of Food Engineering, Siirt University, Siirt, Turkey

    Nevzat Konar

  4. Faculty of Chemistry and Metallurgical, Department of Food Engineering, Yildiz Technical University, İstanbul, Turkey

    Omer Said Toker

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  1. Ibrahim Palabiyik
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  2. Haniyeh Rasouli Pirouzian
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  3. Nevzat Konar
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  4. Omer Said Toker
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Correspondence to Ibrahim Palabiyik .

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  1. Gr. d'Etude Subst. Vég. à Act. Biol, Institut des Sciences de la Vigne e Gr. d'Etude Subst. Vég. à Act. Biol, Villenave d'Ornon, France

    Jean-Michel Mérillon

  2. M.L. Sukhadia University , Badgaon, Rajasthan, India

    K.G. Ramawat

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Palabiyik, I., Pirouzian, H.R., Konar, N., Toker, O.S. (2018). A Novel Delivering Agent for Bioactive Compounds: Chewing Gum. In: Mérillon, JM., Ramawat, K. (eds) Bioactive Molecules in Food. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-54528-8_32-1

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  • DOI: https://doi.org/10.1007/978-3-319-54528-8_32-1

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-319-54528-8

  • Online ISBN: 978-3-319-54528-8

  • eBook Packages: Springer Reference Chemistry and Mat. ScienceReference Module Physical and Materials ScienceReference Module Chemistry, Materials and Physics

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