A Functional Taste: Coriander-enriched Mastic-flavored Natural Chewing Gum

Year 2025, Volume: 9 Issue: 4, 1191 - 1200, 26.12.2025

Büşra Bıldır Yolaşan , Ezgi Eken

https://doi.org/10.31015/2025.4.21

Abstract

Chewing gum has been used throughout history provide entertainment and health benefits, and today it has become a product that can contain functional components that support oral health and the chewing experience. With the growing interest in natural gum bases, local and plant based sources have gained importance as alternatives to synthetic additives. In this context, kenger gum has properties that can be used as a gum base by acting as a natural latex when in contact with air. Mastic gum is an ingredient known for its contribution to oral care, as well as its use as a flavoring in the food industry. In this study, taking advantage of the inherent biofunctional properties of the ingredients, kenger gum was utilized as a natural gum base, whereas mastic gum was incorporated as a natural flavoring component. Additionally, coriander, known for its antioxidant properties and digestive health benefits, has been used to increase the functional properties of chewing gum. According to the texture profile analysis (TPA) of the produced functional chewing gums, the addition of coriander at low concentrations reduced the hardness, gumminess, and resilience of the chewing gum, while at a 10% addition level, these properties returned to similar levels to the sample without coriander. However, it is thought that the changes in TPA parameters may have been affected not only by the addition of coriander but also by the structural properties of the kenger gum used as the natural gum base. In terms of antimicrobial properties of the chewing gum samples, while the main component, kenger gum, showed no antibacterial activity against Streptococcus mutans, the chewing gum sample containing 10% coriander exhibited the highest antibacterial effect with an inhibition zone diameter of 8.25 ± 1.75 mm. The study determined that coriander had an effect on the sensory parameters of the samples and that the use of mastic gum affected this effect positively. As a result, the combination of coriander and mastic gum creates a functional chewing gum product that enriched in terms of health and taste.

Keywords

Coriander , Mastic gum , Kenger , Chewing gum , Nutriceuticals

Supporting Institution

TÜBİTAK (The Scientific and Technological Research Council of Türkiye) 2209-A Research Project Support Programme for Undergraduate Students

Project Number

1919B012312683

Thanks

We would like to thank Assoc. Prof. Dr. Bülent KAYA (Department of Molecular Biology and Genetics, Faculty of Arts and Sciences, Bingöl University) for providing the necessary resources and laboratory support during this research.

References

• Ağaoğlu, S., Dostbil, N., & Alemdar, S. (2005). The antibacterial efficiency of some herbs used in herby cheese. Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi, 16(2), 39-41.
• Akrayi, H. F. S. (2014). Antibacterial potency of aqueous plant extracts against Streptococcus mutans. Medical Journal of Islamic World Academy of Sciences, 22(2), 85-89.
• Aksoy, A., Duran, N., & Koksal, F. (2006). In vitro and in vivo antimicrobial effects of mastic chewing gum against Streptococcus mutans and mutans streptococci. Archives of Oral Biology, 51(6), 476-481. doi:10.1016/j.archoralbio.2005.11.003
• Aksoy, A., Duran, N., Toroglu, S., & Koksal, F. (2007). Short-term effect of mastic gum on salivary concentrations of cariogenic bacteria in orthodontic patients. The Angle Orthodontist, 77(1), 124-128. DOI: 10.2319/122205-455R.1
• Al-Mofleh, I. A., Alhaider, A. A., Mossa, J. S., Al-Sohaibani, M. O., Rafatullah, S., & Qureshi, S. (2006). Protection of gastric mucosal damage by Coriandrum sativum L. pretreatment in Wistar albino rats. Environmental Toxicology and Pharmacology, 22(1), 64-69. DOI: 10.1016/j.etap.2005.12.002
• Anastasiadou, V. (2002). Evaluation of xerostomy degree in elderly patients with entire dentures. Mouth Magazine, 30.
• Asadi-Samani, M., Rafieian-Kopaei, M., & Azimi, N. (2013). Gundelia: A systematic review of medicinal and molecular perspective. Pakistan Journal of Biological Sciences, 16(21), 1238-1247. DOI: 10.3923/pjbs.2013.1238.1247
• Baytop, T. (1999). Türkiye'de bitkiler ile tedavi: Geçmişte ve bugün. Ankara Nobel Tıp Kitabevleri.
• Bozorgi, M., Memariani, Z., Mobli, M., Salehi Surmaghi, M. H., Shams-Ardekani, M. R., & Rahimi, R. (2013). Five Pistacia species (P. vera, P. atlantica, P. terebinthus, P. khinjuk, and P. lentiscus): A review of their traditional uses, phytochemistry, and pharmacology. The Scientific World Journal, 219815. DOI: 10.1155/2013/219815
• Bölük, E. (2019). Şekerli ve şekersiz propolisli sakız üretim optimizasyonu (Yüksek Lisans Tezi, Tekirdağ Namık Kemal Üniversitesi).
• Calabro, G., & Curro, P. (1974). Costituenti degli olii essenziali. Nota IV- essenza di lentisco. Estratto da Essenze Derivati Agrumari, 44, 82-92 (in Italian)
• Capozzi, F., & Bordoni, A. (2013). Foodomics: a new comprehensive approach to food and nutrition. Genes & Nutrition, 8, 1-4. DOI 10.1007/s12263-012-0310-x
• Chandran, S., Ravi, S., Vipin, K. V., & Augusthy, A. R. (2014). Formulation and evaluation of medicated chewing gums containing methyl prednisolone IP. International Journal of ChemTech Research, 6(11), 4810-4816.
• De Soet, J. J., Van Loveren, C., Lammens, A. J., Pavičić, M. J. A. M. P., Homburg, C. H. E., Ten Cate, J. M., & De Graaff, J. (1991). Differences in cariogenicity between fresh isolates of Streptococcus sobrinus and Streptococcus mutans. Caries Research, 25(2), 116-122. DOI: 10.1159/000261353
• Delgado, F. J., González-Crespo, J., Cava, R., & Ramírez, R. (2011). Proteolysis, texture, and color of raw goat milk cheese during maturation. European Food Research and Technology, 233, 483-488. https://doi.org/10.1007/s00217-011-1536-3
• Deshpande, A., & Jadad, A. R. (2008). The impact of polyol-containing chewing gums on dental caries: A systematic review of original randomized controlled trials and observational studies. Journal of the American Dental Association, 139(12), 1602-1614. DOI: 10.14219/jada.archive.2008.0102
• Evin, D. (2012). Thin layer drying kinetics of Gundelia tournefortii L. Food and Bioproducts Processing, 90(2), 323-332. https://doi.org/10.1016/j.fbp.2011.07.002
• Farber, T. M., Clewell, A. E., Endres, J. R., Hauswirth, J., Van Gemert, M., Schauss, A. G., & Sheane, C. A. (2010). Safety assessment of a novel ingredient for removable chewing gum. Food and Chemical Toxicology, 48(3), 831-838. https://doi.org/10.1016/j.fct.2009.12.017
• Fukazawa, M., Takahashi, K., Watanabe, K., Motohira, H., Amano, S., Ochiai, K., & Takashi, M. (2001). Mastic gum inhibits bacterial growth in oral cavity. Journal of the Japanese Society of Periodontology, 43(13), 86.
• Gunes, R., Palabiyik, I., Kurultay, S., & Yurt, B. (2025a). Investigation of storage response of a plant latex based soft candy colored with blue pigment obtained from Arthrospira (Spirulina) platensis. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-025-06338-4
• Gunes, R., Sözeri Atik, D., Palabiyik, I., Konar, N., Karahan, D., & Tayyem, R. (2025b). Plant-derived gum as a gelatin alternative in the formulation of probiotic-enriched toffee candy. Applied Food Research, 5(2), 101137.
• Hearty, Á., Lau, A., & Roberts, A. (2014). Chewing gum consumption in Europe: A survey of consumption levels in France, Germany, Italy, Spain and the UK. Food Additives & Contaminants: Part A, 31(7), 1147-1157. DOI: 10.1080/19440049.2014.913104
• Hetherington, M. M., & Regan, M. F. (2011). Effects of chewing gum on short-term appetite regulation in moderately restrained eaters. Appetite, 57(2), 475-482. https://doi.org/10.1016/j.appet.2011.06.008
• Hind, N. (2013). Gundelia tournefortii. Curtis's Botanical Magazine, 30(2), 114-138. https://doi.org/10.1111/curt.12027
• Hinderink, E. B., Avison, S., Boom, R., & Bodnár, I. (2019). Dynamic flavor release from chewing gum: Mechanisms of release. Food Research International, 116, 717-723. https://doi.org/10.1016/j.foodres.2018.09.002
• Hunt, M. C. (1991). Guidelines for meat color evaluation. In Proceedings of the 44th Reciprocal Meat Conference (pp. 9-10). American Meat Science Association.
• Itobe, T., Kumazawa, K., Inagaki, S., & Nishimura, O. (2012). A new approach for predicting the elution behavior of aroma compounds in chewing gum during mastication. Food Science and Technology Research, 18(2), 295-302. https://doi.org/10.3136/fstr.18.295
• Uce, İ., & Tunçtürk, M. (2014). Hakkâri'de doğal olarak yetişen ve yaygın olarak kullanılan bazı yabani bitkiler. Biyoloji Bilimleri Araştırma Dergisi, 7(2), 21-25.
• Kaiser, A., Kammerer, D. R., & Carle, R. (2013). Impact of blanching on polyphenol stability and antioxidant capacity of innovative coriander (Coriandrum sativum L.) pastes. Food Chemistry, 140(1-2), 332-339. DOI: 10.1016/j.foodchem.2013.02.077
• Kaliora, A. C., Mylona, A., Chiou, A., Petsios, D. G., & Andrikopoulos, N. K. (2004). Detection and identification of simple phenolics in Pistacia lentiscus resin. Journal of Liquid Chromatography & Related Technologies, 27(2), 289-300. https://doi.org/10.1081/JLC-120027100
• Kim, H. J., & Neophytou, C. (2009). Natural anti-inflammatory compounds for the management and adjuvant therapy of inflammatory bowel disease and its drug delivery system. Archives of Pharmacal Research, 32(7), 997-1004. DOI: 10.1007/s12272-009-1704-1
• Konak, S. (2018). Kişniş tohumu ve yapraklarının antioksidan özelliklerinin değerlendirilmesi (Yüksek Lisans Tezi, Trakya Üniversitesi).
• Konar, N., Palabiyik, I., Toker, O. S., & Sagdic, O. (2016). Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds. Trends in Food Science & Technology, 55, 29-38. DOI: 10.1016/j.tifs.2016.07.003
• Kündük, Ş. (2020). Tıbbi sakız yapımı (Yüksek Lisans Tezi, Süleyman Demirel Üniversitesi).
• Ljubuncic, P., Azaizeh, H., Portnaya, I., Cogan, U., Said, O., Saleh, K. A., & Bomzon, A. (2005). Antioxidant activity and cytotoxicity of eight plants used in traditional Arab medicine in Israel. Journal of Ethnopharmacology, 99(1), 43-47. DOI: 10.1016/j.jep.2005.01.060
• Maggi, L., Conte, U., Nhamias, A., Grenier, P., & Vergnault, G. (2013). Evaluation of accelerated stability test conditions for medicated chewing gums. Drug Development and Industrial Pharmacy, 39(10), 1500-1507. DOI: 10.3109/03639045.2012.704380
• Manniche, L. (1989). An ancient Egyptian herbal. University of Texas Press.
• Maroufi, K., Farahani, H. A., & Darvishi, H. H. (2010). Importance of coriander (Coriandrum sativum L.) among medicinal and aromatic plants. Advances in Environmental Biology, 43(3), 433-437.
• Mason, R., & Nottingham, S. M. (2002). Sensory evaluation manual. University of Queensland.
• Matthäus, B., & Özcan, M. M. (2011). Chemical evaluation of flower bud and oils of tumbleweed (Gundelia tournefortii L.) as a new potential nutrition sources. Journal of Food Biochemistry, 35(4), 1257-1266. https://doi.org/10.1111/j.1745-4514.2010.00449.x
• Mohammadi, N., Ehsani, M. R., & Bakhoda, H. (2019). Characterization of Saqez as a natural gum: Ash content, textural and thermal properties. Journal of Thermal Analysis and Calorimetry, 137, 825-829. https://doi.org/10.1007/s10973-018-7983-3
• Öner, B. (2017). Ticari sakız üretiminde kenger sakızının sakız mayasıyla beraber kullanım olanaklarının araştırılması (Yüksek Lisans Tezi, Tekirdağ Namık Kemal Üniversitesi).
• Palabiyik, I., Toker, O. S., Konar, N., Gunes, R., Güleri, T., Alaşalvar, H., & Çam, M. (2018a). Phenolics release kinetics in sugared and sugar‐free chewing gums: Microencapsulated pomegranate peel extract usage. International Journal of Food Science & Technology, 53(12), 2657-2663. https://doi.org/10.1111/ijfs.13862
• Palabiyik, I., Toker, O. S., Konar, N., Öner, B., & Demirci, A. S. (2018b). Development of a natural chewing gum from plant based polymer. Journal of Polymers and the Environment, 26, 1969-1978. https://doi.org/10.1007/s10924-017-1094-2
• Paraschos, S., Magiatis, P., Mitakou, S., Petraki, K., Kalliaropoulos, A., Maragkoudakis, P., ... & Skaltsounis, A. L. (2007). In vitro and in vivo activities of Chios mastic gum extracts and constituents against Helicobacter pylori. Antimicrobial Agents and Chemotherapy, 51(2), 551-559. DOI: 10.1128/AAC.00642-06
• Pericos, J. (1993). The Chios gum mastic. Printall Ltd.
• Phillips, D., Shen, C., Reed, M., & Patel, M. (2006). U.S. Patent No. 6,986,907. U.S. Patent and Trademark Office.
• Pillay, S. R., & Geetha, R. V. (2018). In vitro evaluation anti bacterial activity of Coriandrum sativum extract in reducing Streptococcus mutans count. Drug Invention Today, 10, 2909-2912.
• Potineni, R. V. (2007). Mechanisms of flavor release and perception in sugar-free chewing gum (Doctoral dissertation). The Pennsylvania State University.
• Ribelles Llop, M., Guinot Jimeno, F., Mayné Acién, R., & Bellet Dalmau, L. J. (2010). Effects of xylitol chewing gum on salivary flow rate, pH, buffering capacity and presence of Streptococcus mutans in saliva. European Journal of Paediatric Dentistry, 11(1), 9-14.
• Rojas, V. M., Marconi, L. F. D. C. B., Guimaraes-Inacio, A., Leimann, F. V., Tanamati, A., Gozzo, Â. M., ... & Goncalves, O. H. (2019). Mayonnaise formulation with PUFA-enriched oils microencapsulated with chia seed, pumpkin seed and baru seed oils. Food Chemistry, 274, 220-227. https://doi.org/10.1016/j.foodchem.2018.09.015
• Sawidis, T., Dafnis, S., & Weryzko-Chmielewska, E. (2000). Distribution, development and structure of resin ducts in Pistacia lentiscus var. chia Duhamel. Flora, 195(1), 83-94. https://doi.org/10.1016/S0367-2530(17)30949-0
• Smith, A. P., Chaplin, K., & Wadsworth, E. (2012). Chewing gum, occupational stress, work performance and wellbeing: A pilot intervention study. Appetite, 58(3), 1083-1086. DOI: 10.1016/j.appet.2012.02.052
• Takahashi, K., Fukazawa, M., Motohira, H., Ochiai, K., Nishikawa, H., & Miyata, T. (2003). A pilot study on the plaque reduction effects of chewing gum in the oral cavity. Journal of Periodontology, 74(4), 501-505. DOI: 10.1902/jop.2003.74.4.501
• Triantafyllou, A., Bikineyeva, A., Dikalova, A., Nazarewicz, R., Lerakis, S., & Dikalov, S. (2011). Anti-inflammatory activity of Chios mastic gum is associated with inhibition of TNF-alpha induced oxidative stress. Nutrition Journal, 10, 1-9. DOI: 10.1186/1475-2891-10-64
• Van Houte, J. (1994). Role of microorganisms in caries etiology. Journal of Dental Research, 73(3), 672-681. DOI: 10.1177/00220345940730031301
• Yang, Y., Yin, J., & Shao, B. (2011). Simultaneous determination of five aluminum lake dyes in chewing gum by HPLC with photodiode array detection. Food Additives & Contaminants: Part A, 28(9), 1159-1167. DOI: 10.1080/19440049.2011.584910