Incorporation of defatted apple seeds in chewing gum system and phloridzin dissolution kinetics

Güneş, Recep; Palabıyık, İbrahim; Toker, Ömer Said; Konar, Nevzat; Kurultay, Şefik

doi:10.1016/j.jfoodeng.2019.03.010

Cited by 46 publications

(32 citation statements)

References 24 publications

(30 reference statements)

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“…Model used in Palabiyik et al . and Gunes et al

y = a \times (1 - b^{x})

where y is the amount of dissolved antioxidant materials, x is chewing time in vivo , a and b are parameters representing the maximum concentration dissolved during chewing and dissolution rate, respectively.…”

Section: Methodssupporting

confidence: 64%

“…It was noted that a novel model recently used in Palabiyik et al . and Gunes et al . showed better R 2 values than the Korsmeyer–Peppas model except for phenolic release measured by the total phenolic content method.…”

Section: Resultsmentioning

confidence: 99%

“…It was noted that a novel model recently used in Palabiyik et al 29 and Gunes et al 28 showed better R 2 values than the Korsmeyer-Peppas model except for phenolic release measured by the total phenolic content method. The model seemed to be a simplified version of the Hopfenberg model, which can be used when erosion of polymer matrix dominates the diffusion process.…”

Section: Modeling Of Phenolics Release Kineticsmentioning

confidence: 99%

“…Amount of antioxidant materials released from DWG chewing gum was modeled according to the following equations which were used previously in release studies from chewing gum. 27,28 1 Model used in Palabiyik et al 29 and Gunes et al 28…”

Section: Kinetic Model Equationsmentioning

confidence: 99%

“…Releasing kinetic model parameters of wheat germ phenolics from chewing gums analyzed by total phenolic content, DPPH, CUPRAC, and ABTS methods Model used in Gunes et al28 and Palabiyik et al29 y = a × (1 -b x ) a 79.2 ± 5.9 232.1 ± 142.8 57.3 ± 0.7 77.2 ± 31.5 represents the maximum concentration of the antioxidant materials released during chewing; b, represents the releasing rate.…”

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confidence: 99%

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Investigating release kinetics of phenolics from defatted wheat germ incorporated chewing gums

2019

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BACKGROUND Wheat germ (WG) is a valuable by‐product of the commercial milling industry and is used as a functional ingredient in various foods. Therefore, in this study, it is aimed to utilize defatted wheat germ (DWG) (1%, 3%, 5%, 10%) in chewing gum formulation, which is a different food matrix besides the conventional structures, and investigate the release kinetics of phenolics from DWG incorporated chewing gums with a new centrifugation method. RESULTS According to the results, it was observed that DWG was a good source of total phenolics (2254.15 mg GAE kg−1). Based on the results obtained from texture profile and sensory analyses, DWG addition did not cause any reverse effect on the chewing gum texture. Centrifugation method was used to indirectly simulate the physical effects of the chewing process. In particular, after 5 min of chewing and centrifugation, phenolic release levels were 59.07% and 59.41%, respectively. The model used in the previous studies showed a better correlation than Korsmeyer–Peppas model for ABTS (2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulphonic acid), CUPRAC (cupric ion reducing antioxidant capacity), and DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) assay results. CONCLUSION The results showed that phenolics release from gum base polymer matrix might be dominated by erosion of matrix due to chewing action. Similar phenolic release kinetics were obtained by centrifugation and chewing methods. Therefore, centrifuge equipment can be used to simulate the chewing forces acting on the gum when optimization is performed. © 2019 Society of Chemical Industry

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“…Model used in Palabiyik et al . and Gunes et al