Abstract
Tamarind seed polysaccharide (TSP) is a xyloglucan of vegetable origin, recently proposed for the cosmetic and pharmaceutical market as a “green” alternative to hyaluronic acid. In this study, TSP water dispersions, at different concentrations, were characterized by means of rheological measurements, both in continuous and oscillatory flow conditions. The results were compared with those of hyaluronic acid of two different molecular weights. The results pointed out the close rheological behaviors between TSP and hyaluronic acid with comparable molecular weight. Afterwards, the structural features of binary and ternary polysaccharide associations prepared with TSP, hyaluronic acid (very high MW) and dehydropolysaccharide gum, a modified xanthan gum, with high stabilizing properties, were investigated. The rheological properties were significantly affected by the polysaccharide ratios in the mixture, suggesting that the combination of TSP with other polymers can lead to a modulation of the texture and functional properties of cosmetics.
Highlights
The use of polysaccharides in cosmetic formulations is growing, together with the increasing attention of manufacturing companies toward green raw materials and product sustainability.Polysaccharides are complex carbohydrates with many hydroxyl groups and generally interact strongly with water, according to their chemical composition
Tamarind seed polysaccharide is obtained from the endosperm of the seed of the tamarind tree, Tamarindus indica L., an economically important tree in the Indian subcontinent [3]
We investigated the rheological properties of xyloglucan aqueous dispersions, prepared with a new raw material (TSP), recently introduced and intended for personal care products (Xilogel®-Indena)
Summary
Polysaccharides are complex carbohydrates with many hydroxyl groups and generally interact strongly with water, according to their chemical composition. They are widely used in food, cosmetic and pharmaceutical industries, because they can provide good mechanical properties for applications as fibers, adhesives, hydrogels or drug delivery agents [1]. Tamarind seed polysaccharide is a xyloglucan, formed by a linear β-(1,4)-D-glucan backbone, partially substituted at the O-6 position of its glucopyranosyl residues with α-D-xylopyranose. Xyloglucan water dispersions show high viscosity and broad pH tolerance [5]. They are used as a texturizing agent and a thickener in food and pharmaceutical products [6]
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