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

Büşra Bıldır Yolaşan; Ezgi Eken

doi:10.31015/2025.4.21

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

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.

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Details

Primary Language

English

Subjects

Food Technology

Journal Section

Research Article

Authors

Büşra Bıldır Yolaşan ^*
0000-0002-5631-1946
Türkiye

Ezgi Eken
0009-0004-4902-0173
Türkiye

Publication Date

December 26, 2025

Submission Date

May 15, 2025

Acceptance Date

December 8, 2025

Published in Issue

Year 2025 Volume: 9 Number: 4

DOI

https://doi.org/10.31015/2025.4.21

IZ

https://izlik.org/JA98NG58XY

APA

Bıldır Yolaşan, B., & Eken, E. (2025). A Functional Taste: Coriander-enriched Mastic-flavored Natural Chewing Gum. International Journal of Agriculture Environment and Food Sciences, 9(4), 1191-1200. https://doi.org/10.31015/2025.4.21

AMA

1.Bıldır Yolaşan B, Eken E. A Functional Taste: Coriander-enriched Mastic-flavored Natural Chewing Gum. int. j. agric. environ. food sci. 2025;9(4):1191-1200. doi:10.31015/2025.4.21

Chicago

Bıldır Yolaşan, Büşra, and Ezgi Eken. 2025. “A Functional Taste: Coriander-Enriched Mastic-Flavored Natural Chewing Gum”. International Journal of Agriculture Environment and Food Sciences 9 (4): 1191-1200. https://doi.org/10.31015/2025.4.21.

EndNote

Bıldır Yolaşan B, Eken E (December 1, 2025) A Functional Taste: Coriander-enriched Mastic-flavored Natural Chewing Gum. International Journal of Agriculture Environment and Food Sciences 9 4 1191–1200.

IEEE

[1]B. Bıldır Yolaşan and E. Eken, “A Functional Taste: Coriander-enriched Mastic-flavored Natural Chewing Gum”, int. j. agric. environ. food sci., vol. 9, no. 4, pp. 1191–1200, Dec. 2025, doi: 10.31015/2025.4.21.

ISNAD

Bıldır Yolaşan, Büşra - Eken, Ezgi. “A Functional Taste: Coriander-Enriched Mastic-Flavored Natural Chewing Gum”. International Journal of Agriculture Environment and Food Sciences 9/4 (December 1, 2025): 1191-1200. https://doi.org/10.31015/2025.4.21.

JAMA

1.Bıldır Yolaşan B, Eken E. A Functional Taste: Coriander-enriched Mastic-flavored Natural Chewing Gum. int. j. agric. environ. food sci. 2025;9:1191–1200.

MLA

Bıldır Yolaşan, Büşra, and Ezgi Eken. “A Functional Taste: Coriander-Enriched Mastic-Flavored Natural Chewing Gum”. International Journal of Agriculture Environment and Food Sciences, vol. 9, no. 4, Dec. 2025, pp. 1191-00, doi:10.31015/2025.4.21.

Vancouver

1.Büşra Bıldır Yolaşan, Ezgi Eken. A Functional Taste: Coriander-enriched Mastic-flavored Natural Chewing Gum. int. j. agric. environ. food sci. 2025 Dec. 1;9(4):1191-200. doi:10.31015/2025.4.21

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

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

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