Fortification of sugar-free chewing gum with Eucalyptus globulus leaves phenolic extract: Effects on quality characteristics and shelf life
Large amounts of Eucalyptus globulus leaves (EL) are generated during wood processing, remaining underutilized despite their potential health benefits related to their high levels of bioactive compounds. In this study, three EL samples from different regions of Tunisia ; Haouaria, Makther, and Haffo...
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225003427 |
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| author | Wafa Gargouri Sana Ben Hamad Bouhamed Maroua Omrane Naourez Ktari Sirine Ben Slima Imen Trabelsi Riadh Ben Salah Neila Bahloul |
| author_facet | Wafa Gargouri Sana Ben Hamad Bouhamed Maroua Omrane Naourez Ktari Sirine Ben Slima Imen Trabelsi Riadh Ben Salah Neila Bahloul |
| author_sort | Wafa Gargouri |
| collection | DOAJ |
| description | Large amounts of Eucalyptus globulus leaves (EL) are generated during wood processing, remaining underutilized despite their potential health benefits related to their high levels of bioactive compounds. In this study, three EL samples from different regions of Tunisia ; Haouaria, Makther, and Haffouz, were analyzed for their phenolic composition and antioxidant activities. EL from Haouaria contained the highest levels of phenolic compounds, with rutin, benzoic acid and chlorogenic acid being the major identified compounds. Possessing the highest antioxidant content and potential, the Haouaria EL phenolic extract was incorporated into chewing gum at two concentrations, 0.05 and 0.1 %. The sensory quality and shelf life of the developed chewing gum were evaluated using accelerated shelf life testing at temperatures of 25, 35, and 50 °C, based on the Arrhenius equation. Sensory analysis revealed that the chewing gum samples containing 0.05 % extract from Haouaria were more resistant to sensorial quality deterioration during storage. Furthermore, the Arrhenius model, applied for the first time to model the degradation of the gum's moisture and hardness, effectively predicted the shelf life of the chewing gum. Based on the hardness parameter at 25 °C, the shelf life of the gum samples was 19.69 months, which was closest to the control samples (20.70 months) that used synthetic antioxidants. These results highlight the potential of EL phenolic extract as a natural food preservative, offering a viable alternative to synthetic antioxidants. |
| format | Article |
| id | doaj-art-ee96bb6b0b2b445aa16739d6320e4f61 |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-ee96bb6b0b2b445aa16739d6320e4f612025-08-20T03:20:12ZengElsevierApplied Food Research2772-50222025-06-015110103410.1016/j.afres.2025.101034Fortification of sugar-free chewing gum with Eucalyptus globulus leaves phenolic extract: Effects on quality characteristics and shelf lifeWafa Gargouri0Sana Ben Hamad Bouhamed1Maroua Omrane2Naourez Ktari3Sirine Ben Slima4Imen Trabelsi5Riadh Ben Salah6Neila Bahloul7Research Group of Agri-Food Processing Engineering, Laboratory of Applied Fluids Mechanics, Process Engineering and Environment “LR11ES57”, National School of Engineers of Sfax, University of Sfax, Tunisia; Laboratory of Biotechnology Microbial, Enzymatic and Biomolecules, Centre of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, Sfax 3018, Tunisia; Corresponding author.Research Group of Agri-Food Processing Engineering, Laboratory of Applied Fluids Mechanics, Process Engineering and Environment “LR11ES57”, National School of Engineers of Sfax, University of Sfax, TunisiaResearch Group of Agri-Food Processing Engineering, Laboratory of Applied Fluids Mechanics, Process Engineering and Environment “LR11ES57”, National School of Engineers of Sfax, University of Sfax, TunisiaLaboratory of Biotechnology Microbial, Enzymatic and Biomolecules, Centre of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, Sfax 3018, TunisiaLaboratory of Biotechnology Microbial, Enzymatic and Biomolecules, Centre of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, Sfax 3018, Tunisia; University of Carthage, National Institute of Agronomy of Tunisia (INAT), Departement of Agri-food industry UR17AGR01, Tunis, TunisiaLaboratory of Biotechnology Microbial, Enzymatic and Biomolecules, Centre of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, Sfax 3018, TunisiaLaboratory of Biotechnology Microbial, Enzymatic and Biomolecules, Centre of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, Sfax 3018, TunisiaResearch Group of Agri-Food Processing Engineering, Laboratory of Applied Fluids Mechanics, Process Engineering and Environment “LR11ES57”, National School of Engineers of Sfax, University of Sfax, TunisiaLarge amounts of Eucalyptus globulus leaves (EL) are generated during wood processing, remaining underutilized despite their potential health benefits related to their high levels of bioactive compounds. In this study, three EL samples from different regions of Tunisia ; Haouaria, Makther, and Haffouz, were analyzed for their phenolic composition and antioxidant activities. EL from Haouaria contained the highest levels of phenolic compounds, with rutin, benzoic acid and chlorogenic acid being the major identified compounds. Possessing the highest antioxidant content and potential, the Haouaria EL phenolic extract was incorporated into chewing gum at two concentrations, 0.05 and 0.1 %. The sensory quality and shelf life of the developed chewing gum were evaluated using accelerated shelf life testing at temperatures of 25, 35, and 50 °C, based on the Arrhenius equation. Sensory analysis revealed that the chewing gum samples containing 0.05 % extract from Haouaria were more resistant to sensorial quality deterioration during storage. Furthermore, the Arrhenius model, applied for the first time to model the degradation of the gum's moisture and hardness, effectively predicted the shelf life of the chewing gum. Based on the hardness parameter at 25 °C, the shelf life of the gum samples was 19.69 months, which was closest to the control samples (20.70 months) that used synthetic antioxidants. These results highlight the potential of EL phenolic extract as a natural food preservative, offering a viable alternative to synthetic antioxidants.http://www.sciencedirect.com/science/article/pii/S2772502225003427Eucalyptus globulusChewing gumShelf lifePhenolic compoundsSensory analysis |
| spellingShingle | Wafa Gargouri Sana Ben Hamad Bouhamed Maroua Omrane Naourez Ktari Sirine Ben Slima Imen Trabelsi Riadh Ben Salah Neila Bahloul Fortification of sugar-free chewing gum with Eucalyptus globulus leaves phenolic extract: Effects on quality characteristics and shelf life Applied Food Research Eucalyptus globulus Chewing gum Shelf life Phenolic compounds Sensory analysis |
| title | Fortification of sugar-free chewing gum with Eucalyptus globulus leaves phenolic extract: Effects on quality characteristics and shelf life |
| title_full | Fortification of sugar-free chewing gum with Eucalyptus globulus leaves phenolic extract: Effects on quality characteristics and shelf life |
| title_fullStr | Fortification of sugar-free chewing gum with Eucalyptus globulus leaves phenolic extract: Effects on quality characteristics and shelf life |
| title_full_unstemmed | Fortification of sugar-free chewing gum with Eucalyptus globulus leaves phenolic extract: Effects on quality characteristics and shelf life |
| title_short | Fortification of sugar-free chewing gum with Eucalyptus globulus leaves phenolic extract: Effects on quality characteristics and shelf life |
| title_sort | fortification of sugar free chewing gum with eucalyptus globulus leaves phenolic extract effects on quality characteristics and shelf life |
| topic | Eucalyptus globulus Chewing gum Shelf life Phenolic compounds Sensory analysis |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225003427 |
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