Development of Biodegradable Chewing Gum Using Plasticized Poly(Lactic Acid)/Pistacia atlantica Gum Blend: A Novel...

Environmental concerns necessitate the exploration of novel biodegradable alternatives in chewing gum formulations. This study focused on developing a biodegradable chewing gum based on a plasticized poly(lactic acid)/Pistacia atlantica gum blend, aiming for desirable physical and mechanical properties. In this study, the effects of the proportions of four components, elastomeric biodegradable blend, xylitol, glycerin, and calcium carbonate, on textural and sensory characteristics of chewing gum were evaluated using a 28-run, four-component D-optimal mixture design with constrained formulation ranges. The optimized composition was also characterized and compared with two commercial samples using textural, thermal, morphological, and biodegradability analyses, and quantitative descriptive analysis for sensory evaluation. According to the findings, the biodegradable elastomer blend and xylitol generally enhanced the preference for all sensory attributes, while glycerin reduced the hardness, chewiness, and cohesiveness of the chewing gums. The optimal composition was determined to be 39.40% plasticized poly(lactic acid)/Saqqez gum blend, 30.59% xylitol, 20.00% glycerin, and 10.00% calcium carbonate. Texture analysis revealed that the optimal chewing gum exhibited high cohesiveness, springiness, and chewiness. The optimal sample showed higher melting temperatures, attributed to its lower moisture content compared to the commercial variants. Quantitative descriptive analysis indicated that the intensity of hardness, moistness, and sandiness were relatively similar in both optimal and Saqqez commercial chewing gum, placing them in the same group based on the significance level. Overall, the results suggest that this novel biodegradable chewing gum holds significant promise for developing highly beneficial products in the food industry, with potential for both environmental sustainability and health benefits.