Development of chewing gum model system from phytocompounds of black jamun (Syzygium cumini) pulp and study of its dissolution kinetics

Black jamun is a rich source of polyphenol and anthocyanin that provides major potential as a natural pigment. The different concentrations of encapsulated jamun pulp phytocompounds (0, 0.5, 1, 3 and 5 g 100 g −1 ) were incorporated with chewing gum for the development of functional food production. The study showed among variants, 5 g 100 g −1 encapsulates of black jamun pulp extract-based chewing gum (BJE-CG) showed better color stability and texture properties caused by the availability of alginate and guar gum in the encapsulates. The results revealed the dissolution behaviour of 5 g 100 g −1 based BJE-CG has a greater (P