Delivery of Sumac (Rhus coriaria L.) Extract in a Chewing Gum System and Its Functional, Textural, and Sensory Characterization
Year: 2025
Type: article
Abstract: ABSTRACT Sumac (Rhus coriaria L.) is a rich source of polyphenols and anthocyanins with potential antimicrobial, anti‐inflammatory, and antioxidant characteristics. Regarding the different health‐promoting effects of Rhus coriaria L., the present study aimed to formulate and investigate multiple attributes of a sugar‐free medicated chewing gum containing sumac extract. Accordingly, we incorporated different concentrations of a freeze‐dried ethanolic extract of sumac (0%–20%) into a sugar‐free chewing gum to develop a functional food. Then, the produced samples were characterized according to their textural, color, sensory, and functional properties. The results indicated that the antioxidant and phenolic content of chewing gums significantly increased by increasing sumac extract amounts (p < 0.05). All samples had favorable sensory scores, which show the suitability of sumac usage. Texture parameters, like chewiness and firmness of samples, were influenced by the sumac addition, while the Chroma index was intensified in a higher amount of sumac (p < 0.05). In conclusion, applying sumac bioactive compounds may be a good solution for food industries to deliver decent plant‐based pigments and phytocompounds in sugar‐free products that can be used as functional foods for different preventive/therapeutic purposes.
Source: Food Science & Nutrition
DOI: 10.1002/fsn3.70063
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
Estimated APC paid: $3,630
OpenAlex ID: W4408245657