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<p>The aim of the present work was to evaluate the effect of substituting synthetic antioxidant in sugar-free chewing gum by Citrus peel essential oil (EO) and/or aqueous extract (AE), as an effective way of valorising citrus peels waste. Phenolic composition of AE and volatile compounds of the obtained EO were investigated by HPLC and GC–mass spectrometry (GC-MS), respectively. Ellagic acid and isorahamnetin were the major identified phenolics in AE, while limonene was found to be the main volatile compound of citrus peel EO. Three groups of chewing gum were subsequently prepared by adding different concentrations of citrus peel EO and/or AE. Chewing gum samples were analysed for physicochemical and sensorial properties, antioxidant activity and shelf life assessment by accelerated storage testing combined with Arrhenius method. Application of 0.1% AE and 0.4% EO in chewing gum enhanced antioxidant capacity of chewing gum without adversely affecting the physicochemical and microbiological safety of the final product. Sensory evaluation showed that the addition of citrus peel derived EO and AE in sugar-free chewing gum was organoleptically acceptable and it can thereby be used as a natural flavouring in food industries. Chewing gum made with citrus peel AE had longer shelf life based on hardness and water activity parameter (18.84 months). The AE and EO of lemon peel seemed to be a promising alternative for synthetic antioxidants improving stability and shelf life of chewing gum.</p>

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Valorization of Citrus Peel as a Functional Ingredient in Chewing Gum: Effect on Quality and Shelf Life

  • 期刊论文

  • 发表日期：

    2025年6月3日

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  • Haifa Chtourou,
  • Wafa Gargouri,
  • Islem Dammak,
  • Myriam Lamine,
  • Houcine Bendaoud,
  • Mazen Elleuch,
  • Hmed Ben Nasr

摘要

The aim of the present work was to evaluate the effect of substituting synthetic antioxidant in sugar-free chewing gum by Citrus peel essential oil (EO) and/or aqueous extract (AE), as an effective way of valorising citrus peels waste. Phenolic composition of AE and volatile compounds of the obtained EO were investigated by HPLC and GC–mass spectrometry (GC-MS), respectively. Ellagic acid and isorahamnetin were the major identified phenolics in AE, while limonene was found to be the main volatile compound of citrus peel EO. Three groups of chewing gum were subsequently prepared by adding different concentrations of citrus peel EO and/or AE. Chewing gum samples were analysed for physicochemical and sensorial properties, antioxidant activity and shelf life assessment by accelerated storage testing combined with Arrhenius method. Application of 0.1% AE and 0.4% EO in chewing gum enhanced antioxidant capacity of chewing gum without adversely affecting the physicochemical and microbiological safety of the final product. Sensory evaluation showed that the addition of citrus peel derived EO and AE in sugar-free chewing gum was organoleptically acceptable and it can thereby be used as a natural flavouring in food industries. Chewing gum made with citrus peel AE had longer shelf life based on hardness and water activity parameter (18.84 months). The AE and EO of lemon peel seemed to be a promising alternative for synthetic antioxidants improving stability and shelf life of chewing gum.