Journal of Polymers and the Environment

, Volume 26, Issue 5, pp 1969–1978 | Cite as

Development of a Natural Chewing Gum from Plant Based Polymer

  • Ibrahim Palabiyik
  • Omer Said Toker
  • Nevzat Konar
  • Barış Öner
  • Ahmet Sukru Demirci
Original Paper

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.

Keywords

Kenger gum Antioxidant activity Antimicrobial activity Textural properties 

Notes

Acknowledgements

This work was funded by the Namık Kemal University Scientific Research Projects (NKUBAP), Project No: NKUBAP.03.GA.16.065.

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Copyright information

© Springer Science+Business Media, LLC 2017

Authors and Affiliations

  1. 1.Food Engineering Department, Agricultural FacultyNamik Kemal UniversityTekirdağTurkey
  2. 2.Food Engineering Department, Chemical and Metallurgical Engineering FacultyYildiz Technical UniversityIstanbulTurkey
  3. 3.Department of Food Engineering, Faculty of Architecture and EngineeringSiirt UniversitySiirtTurkey

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