Application Of Xanthan Gum Research Articles

Xanthan Gum Production and Its Modifications to Obtain Novel Applications: A Review

ABSTRACTBiopolymers are molecules widely used in many industries because they are biodegradable and have a natural origin. Therefore, they can be obtained from renewable resources and organisms such as animals, plants, or microorganisms. Among the best‐known biopolymers, xanthan gum is an anionic biopolymer composed of glucose, mannose, glucuronic acid, pyruvic acid, and acetyl groups. It can be obtained by fermentation with bacteria of the genus Xanthomonas, has good physicochemical properties, and it is biocompatible with human cells. However, it has disadvantages as it is very susceptible to microbial contamination. Therefore, various physical, chemical, or enzymatic modification methods have been developed to improve its physicochemical and biological properties. Modifications in the backbone of the xanthan gum chains have made it possible to create xanthan gum derivatives with new uses, such as drug delivery systems and improving absorption methods in the pharmaceutical industry to enhance the efficacy of several treatments or therapeutic processes, to promote cell proliferation for tissue engineering as biomedical applications when used in systems such as hydrogels or films. They are also used in food products, in cosmetics, to recover oil from water or ground, to treat wastewater, or granting soil with good conditions to promote plant and vegetables growth. Hence, it is important to know and develop new modification methods to improve and impart new properties to obtain novel applications of xanthan gum.

Application of xanthan gum as coagulant-aid for decolorization of synthetic Congo red wastewater

In recent years, utilization of polysaccharides as natural coagulant and coagulant-aid has become a topic of interest, due to the nature of biopolymers that are renewable, biodegradable, and non-toxic. In this study, Congo red, as a model dye substance, was treated using polyaluminium chloride (PAC) as the main coagulant and xanthan gum as the coagulant aid. For this purpose, the effect of pH (3–9), xanthan gum dose (0.5–4 mg/L), and the initial concentration of Congo red dye (50–100 mg/L) to the dye removal and sludge volume were investigated. The outcome of this investigation indicates that the best pH for Congo red coagulation occurred at pH 3, due to the charge neutralization mechanism. The addition of coagulant-aid dose increases the %-removal and sludge volume until reaching the best coagulant-aid dose of 2 mg/L that results in a %-removal value of 93.81% and a sludge volume of 23.5 mL/L. Further addition of xanthan gum reduced the %-removal and sludge volume due to the inter-polymer force causing more difficult floc formation. The best initial concentration of dye occurred at a Congo red concentration of 50 mg/L, with a %-removal value of 93.81% with PAC (15 mg/L) and xanthan gum (2 mg/L) coagulants. This value is considerably higher than PAC and xanthan gum only which amounts to 81.16 and 7.18%, respectively. Based on these results, it is apparent that xanthan gum can positively contribute to dye coagulation while reducing the use of harmful inorganic coagulant.

Extending the shelf life of mango (Mangifera indica L.) fruits by using edible coating based on xanthan gum and pomegranate peel extract

The effect of various concentration of xanthan gum (0.5%, 1%, and 2%) based edible coating supplemented with pomegranate peel extract (0.5 mL) on functional and physico-chemical properties of mango (Mangifera indica L.) fruits were studied during the storage period of 15 days at 22 °C. The application of xanthan gum (XG) based edible formulations with pomegranate peel extract (PPE) was found to be effective to maintain the quality attributes and characteristics like reducing weight loss, respiration rate, ethylene production, maintained total soluble solids (TSS), acidity, pH, texture property, ascorbic acid, phenols, and antioxidant activity as compared to control samples. In general, all tested formulations are effective; but edible coatings based on 2% of XG were found the most potential to prevent the postharvest characteristics of mango fruits while maintaining the quality attributes.

Application of xanthan gum and konjac gum to improve the texture, rheological properties and microstructure of Oviductus Ranae gel

The effects of xanthan gum (XG), konjac gum (KG) and mixed gum of XG and KG (MG) on the gel properties of Oviductus Ranae (OR) were studied using texture analysis, dynamic rheometry, scanning electron microscopy and Fourier transform infrared spectroscopy. The addition of both XG and MG can increase the hardness and water-holding capacity and energy storage modulus of the OR gel, but the addition of KG has the opposite effect. When the mass ratio of XG to KG is 1:1, the hardness (730 g), springiness (1.00) and chewiness (218.48 g) of the OR gel are all maximized. The addition of MG significantly more enhances the hydrogen bond and hydrophobic interaction, compared with the addition of only XG or KG, so the OR gel forms a denser and more stable network structure. Our results provide valuable information for further design and preparation of OR gel foods containing XG and KG.

Application of Xanthan Gum and Hyaluronic Acid as Dermal Foam Stabilizers.

Foams are increasingly popular in the field of dermatology due to their many advantages such as easy spreading, good skin sensation, and applicability in special skin conditions. One of the critical points of foam formulation is the choice of the appropriate stabilizing ingredients. One of the stability-increasing strategies is retarding the liquid drainage of liquid films from the foam structure. Therefore, our aim was the application of different hydrogel-forming polymers in order to retain the stabilizing liquid film. Dexpanthenol and niacinamide-containing foams were formulated, where xanthan gum and hyaluronic acid were used as foam-stabilizing polymers. Amplitude (LVE range) and frequency sweep (G’, G”, tanδ, and frequency dependency) were applied as structure- and stability-indicating rheological parameters. The rheological data were compared with the results of the cylinder method, microscopical images, and the spreadability measurements. The application of the gel-forming polymers increased the stability of the dermal foams (increased LVE range, G’ values, and decreased frequency dependency). These results were in correlation with the results of the cylinder and spreadability tests. It was concluded that in terms of both foam formation and stability, the combination of xanthan gum and dexpanthenol can be ideal.

Experimental Study on the Shear Strength of Silt Treated by Xanthan Gum during the Wetting Process

Traditional materials such as fly ash and lime are generally used to improve soils but can severely pollute the environment. Eco-friendly protocols, such as the application of xanthan gum, are therefore essential for soil treatment. In this study, a series of microscopic tests, water retention characteristics tests, and shear tests were carried out on silt, which are known to have poor engineering properties, to explore the effect and mechanism of xanthan gum treatment on the water retention and shear strength characteristics of silt during the wetting process. The results show that the water retention capacity of the treated silt increases with increasing xanthan gum content, and a hysteresis effect is clearly observed. The cohesion and internal friction angle of the silt strongly decrease with increasing water content, and the strength significantly weakens. However, the strength of the silt treated with xanthan gum is consistently higher than that of the untreated silt. The microscopic tests show that soil pores are gradually filled by xanthan gum with good water-retaining properties, thus significantly enhancing the water retention capacity. Furthermore, the hydrogel that cements the soil particles forms by the bonding effects between xanthan gum and soil particles, which greatly improves the silt strength.

Application of Xanthan Gum as a Pre-Treatment and Sharpness Evaluation for Inkjet Printing on Polyester.

Inkjet printing on polyester fabric displays versatile environmental advantages. One of the significant benefits of inkjet printing is a dramatic enhancement of the printing quality. In this study, xanthan gum—a bio-based thickening agent accompanied by several salts—was adopted for the pretreatment of polyester fabric aiming at improving the sharpness and color depth of inkjet printed patterns. The influences of four metal salts (NaCl, KCl, CaCl2 and MgCl2) on inkjet printing performance were studied. More importantly, a quantitative method for evaluating the sharpness of an inkjet printed pattern was established according to the characteristics of anisotropy and isotropy of diffusion and adsorption of ink droplets on a fiber surface. Results showed that xanthan gum along with a low dosage of bivalent salts can significantly improve the color depth (K/S value) and sharpness of the printed polyester fabrics. It is feasible to evaluate the sharpness of inkjet printed polyester fabrics using a five-stage system, selecting the inkjet ellipse coefficient (T) and inkjet ellipse area (S), which can provide a quantitative and rapid evaluation method for defining inkjet printing.

Application of Xanthan gum/ n-acetyl cysteine modified mica bionanocomposite as an adsorbent for the removal of toxic heavy metals

Ecofriendly bionanocomposite were fabricated and applied as an adsorbent for scavenging Pb(II), Cu(II) and Ni(II) from aqueous solution by batch adsorption studies. Structural characterization were successfully conducted using SEM, EDX, FTIR, XRD and TGA-DTG analysis. The effect of contact time and pH were investigated indicating maximum adsorption were achieved at pH 4,5 and 4; and contact time 60 min, 60 min and 120 min, for Pb(II), Cu(II) and Ni(II), respectively. The point of zero charge for bionanocomposite was found to be 7.5. Adsorption isotherm data were reliably described by the Langmuir model for all metal ions at the temperature range (303–323 K). The monolayer adsorption capacity increases with increasing temperature. The monolayer adsorption capacity at 323 K for Pb(II), Cu(II) and Ni(II) were 530.54, 177.2 and 51.48 mg g−1, respectively. The thermodynamic analysis revealed that the adsorption of metal ions onto bionanocomposite was spontaneous and endothermic with increased randomness at solid/liquid interface. Desorption was best described by HCl for all metal ions. Therefore, the present bionanocomposite (Xanthan Gum/n-acetyl cysteine-Mica) have been proved to be a potential adsorbent that could be applied for the removal of toxic heavy metal from wastewater.

A Rheological Study of Xanthan Polymer for Enhanced Oil Recovery

ABSTRACTThis study explored the potential application of xanthan gum as a polymer-flooding agent for oil recovery applications in a specific Devonian oil field. Rheological measurements using oscillatory and steady shear were carried out to examine the change in shear viscosity when the polymer was applied under reservoir conditions. The xanthan rheological properties were described by the Herschel–Bulkley and Ostwald models to characterize its non-Newtonian behavior. As expected, the results showed that higher xanthan concentrations raised the polymer viscosity and increased the degree of shear thinning. Addition of alkalis caused the viscosity of the xanthan solutions to decrease, but they maintained their shear-thinning properties. Polymer solutions in typical oil field brine increased in viscosity by ca. 400% for 720 hours storage time. On the other hand, as expected, the solutions lost their viscosity gradually with increasing temperature. However, at reservoir temperature (68°C), the polymer solutions kept more than 60% of their initial viscosity. In oscillatory deformation tests it was observed that all the measured viscoelastic properties were influenced by temperature and confirmed that xanthan solution behaved as a weak-gel. An order-disorder transition exists within the xanthan-brine solutions which responds to changes in solution concentration, temperature and alkalis.

The Application of Tamarind Kernel Powder in the Mango Sauce

Tamarind seed has been well-known as a perfect source of xyloglucan that has functional properties that can be applied in food products. In this research, the tamarind seeds were processed to be tamarind kernel powder (TKP) and then it was added into the mango sauce as the stabilizer. The aim was to study the effects of using TKP as the stabilizer on the quality of mango sauce in comparison with the application of xanthan gum that is the common stabilizer of sauce. The mango sauce samples were determined their water activity, consistency, viscosity, color and sensorial quality. The result indicated that the addition of either TKP or xanthan gum at 0.25-0.5 %w/w could raise the viscosity and diminish consistency of mango sauce significantly whereas the water activity values were insignificantly different among samples. Furthermore, it appeared that the samples added with xanthan gum obtained less consistency values but more viscosity and sensorial scores than that of TKP. The color values of samples with TKP were significantly different from those with xanthan gum. The samples added xanthan gum became darker than the addition of TKP. Although the TKP caused the less preference in characteristics of mango sauce when comparing with xanthan gum, the better result might be achieved if TKP was processed to be more purified xyloglucan. The outcome of this work showed the possibility of utilizing the tamarind seed that is commonly by-product to be a valuable food additive for food industry.

Rheological models for xanthan gum

The rheological behaviour of xanthan gum was determined at various temperatures (20–100 °C) and concentrations (0·3–1·3%), and was found to be most adequately described by a power-law model. The effect of temperature on the viscosity followed an Arrhenius relationship, whereas the effect of concentration followed an exponential relationship. A number of models to predict the viscosity as a function of shear rate, concentration and temperature are presented. The models developed had an excellent fit and would be useful for manufacture and applications of xanthan gum.

Applications of Xanthan gum

AbstractXanthan gum, the extracellular polysaccharide from Xanthomonas comperstris, provides aqueous solutions with properties that are extremely useful in a large number of industrial applications, both food and non‐food. These properties, a consequence of xanthan gum's particular molecular shape, are: high at‐rest or low‐shear viscosity even at low gum concentrations, yield value, high pseudoplasticity, increased viscosity in the presence of added salt depending on gum concentration, stable viscosity over a wide range of temperature and pH in the presence of added salt, synergistic increase in viscosity in the presence of guar gum and locust bean gum, thermoreversible gelation with locust bean gum at appropriate gum concentratins, and gelation with di‐and trivalent metal ions and borates under specific conditions. Xanthan gum is thus an excellent stabiliser for a wide variety of suspensions, emulsions, and foams and is highly effective over a range of temperature, pH and ionic strength. In addition, its pseudoplasticity allows the formulation of products which require not only high at‐rest viscosity but also low viscosity under highshear application conditions.