Fortification of sugar-free chewing gum with Eucalyptus globulus leaves phenolic extract: Effects on quality characteristics and shelf life

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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Bibliographic Details
Main Authors: Wafa Gargouri, Sana Ben Hamad Bouhamed, Maroua Omrane, Naourez Ktari, Sirine Ben Slima, Imen Trabelsi, Riadh Ben Salah, Neila Bahloul
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Eucalyptus globulus
Chewing gum
Shelf life
Phenolic compounds
Sensory analysis
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225003427
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