Supplementation of Javanese Long Pepper Extracts into Sucrose-Free Hard Candy for Improving Antibacterial Activity against Streptococcus mutans

Hard candy was made from the mixture of sucrose, glucose, and water. However, the excessive intake of sucrose can cause serious dental problems such as dental caries. Sucrose in hard candy formula is replaceable, using xylitol with the calory content of 40% lower than sucrose, while it also supresse...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:IOP conference series. Earth and environmental science 2023-06, Vol.1182 (1), p.12059
Hauptverfasser: Supriyanto, Mojiono, M, Ambarwati, Y
Format: Artikel
Sprache:eng
Schlagworte:
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Hard candy was made from the mixture of sucrose, glucose, and water. However, the excessive intake of sucrose can cause serious dental problems such as dental caries. Sucrose in hard candy formula is replaceable, using xylitol with the calory content of 40% lower than sucrose, while it also supresses the bacterial growth of Streptococcus mutans causing dental caries. Hard candy functionality is improved by addition of Javanese long pepper extracts containing various chemicals such as alkaloid, saponin, and piperin found up to 4-6%, and they exert antibacterial activity. This current work characterized the quality (i.e., color, pH, solubility time, sensory) of sucrose-free hard candy supplemented with Javanese long pepper extracts, and evaluated the antibacterial effect against Streptococcus mutans causing dental caries. The experiment followed a non-factorial completely randomized design consisting of different proportions of xylitol and glucose: 0:50, 30:80, 35:85, and 20:90, carried out at triplicates. As a result, the higher concentration of xylitol positively affected the characteristics of sucrose-free hard candy, including color, pH, and sensory properties. In addition, the concentration of xylitol showed positive impact to inhibition of Streptococcus mutans .
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/1182/1/012059