Combination Of Xanthan Gum Research Articles

Development of a simple and rapid Formulation and evaluation of Metformin HCl extended-release tablets in comparison with Glucophage® XR

Metformin HCl is the first-line therapy for type 2 diabetes. It is available in both immediate-release and extended-release tablet forms, with the extended-release tablet being more beneficial. In this study, 34 formulations using five sustained-release agents, alone or in combination, were evaluated. The granular flowability, angle of repose, bulk Density, tapped Density, compressibility index, and Hausner ratio were assessed. Furthermore, the compressed tablets were tested for appearance, hardness, friability, and in-vitro drug release. Eleven formulations were evaluated for dissolution profiles according to the standards specified in the United States Pharmacopeia. After calculating the similarity factor (f1) and difference factor (f2), eight formulations were identified for further investigation. The combination of xanthan gum and hypromellose (HPMC K100) demonstrated superior results regarding the sustained-release agent amount and tablet appearance. This noteworthy finding led to continuing the study to explore further formulations with different amounts of xanthan gum and Hypromellose K100. As a result, formulation F34 was identified as the optimal choice because of its higher drug-to-polymer ratio. In conclusion, the final formulation is a rapid, cost-effective, and straightforward method due to the less time required for drying, the amount of sustained-release agents, and the number of components.

Combined effect of silica nanoparticles and binary surfactants in enhancing oil recovery: An experimental investigation

Modern oil fields extensively utilize enhanced oil recovery (EOR) techniques to optimize production. This investigation evaluates the potential of silica (SiO2) nanoparticles (NPs) when combined with the SDS-TX100/xanthan gum (XG) binary surfactant/polymer mixture for enhancing oil recovery. The study focuses on examining the synergistic effects of the SDS-TX100 + XG combination and SiO2 NPs on reducing interfacial tension (IFT), altering wettability, and improving viscosity. Core flooding experiments were conducted on low-permeability San Saba sandstone cores. The dispersion and stability of SiO2 NPs in the SDS-TX100 surfactant mixture were evaluated through stability analysis, dynamic light scattering (DLS), Ultraviolet–visible spectroscopy (UV–VIS), and turbidity meter. Notably, the NPs exhibited a significant reduction in IFT between the SDS-TX100 surfactant mixture and crude oil, while the addition of the SDS-TX100 surfactant mixture improved the stability of nanofluids. Core flooding experiments revealed a synergistic effect of SiO2 NPs with the SDS-TX100 + XG mixture, leading to higher incremental oil recovery compared to the SDS-TX100 + XG mixture alone. The study elucidates various mechanisms contributing to oil recovery, including wettability alteration and IFT reduction. The flooding outcomes indicate that injecting SiO2 NPs with the SDS-TX100 + XG mixture increases oil recovery by up to 16 % of the original oil in place (OIIP) after conventional water flooding. This research contributes to a comprehensive understanding of the application of SiO2 NPs with binary surfactant and polymer as a chemical-EOR (CEOR) agent and assists in identifying sandstone reservoirs where nanofluids could be effectively deployed.

Impact of Cactus Mucilage Powder as New Natural Hydrocolloid on Physicochemical, Staling Rate and Sensory Characteristics of Gluten-free Egyptian Flat Bread

The growing market for gluten-free (GF) products has encouraged the development of several GF bakery products that aim to mimic the high standards of wheat bakery goods. The objective of this study was to investigate the impact of cactus mucilage powder (CMP) as new natural hydrocolloid on the characteristics of GF flat bread. Wheat flour was replaced by rice flour (RF) as a GF cereal. Different levels of Xanthan gum (XG), CMP or their combination between them were used to investigate their impact on physicochemical properties, alkaline water retention capacity (AWRC), staling rate (SR) and sensory characteristics of the resultant GF flat bread. Results showed that addition of XG or CMP, as natural hydrocolloids, resulted in significant increases in flat bread moisture (P ˂ 0.05). In addition, the crust color of GF flat bread was significantly lighter (L* value) than the control. Increases in AWRC were noticed as a result of XG and CMP addition. On the other hand, low concentrations of XG led to decrease in the staling rate while high concentrations resulted in slight increase in the staling rate. Addition of CMP into flat bread formulas resulted in increases in the staling rate of the investigated samples. Combination of XG with CMP led to reduction in the staling rate of flat bread comparing with CMP only. Furthermore, the ability of different formulae to retain alkaline water decreased as the storage period was increased. All gluten-free formulae containing hydrocolloids received significantly higher (P ˂ 0.05) sensory scores compared to the control.

Effect of inulin and xanthan gum on the properties of 3D printed Tartary buckwheat paste

This work aimed to investigate the effect of inulin and XG on the 3D printability of Tartary buckwheat paste. A 2 × 3 factor design comprising three levels of inulin (6%, 10%, and 14%) and three levels of xanthan gum (XG) (0.4%, 0.8%, and 1.2%) was used. The effect of inulin and XG on the rheological properties (yield stress, flow behaviour, viscoelasticity, and creep-recovery property), 3D printed structure, and microstructure properties of Tartary buckwheat paste were investigated. Compared with the control sample, a high amount of XG (0.4% and 1.2%) shifted the ink to a more solid-like form and improved the consistency (K), mechanical strength (yield stress, storage modulus (G’)), resistance to deformation, and recoverability, while a high amount of inulin (14%) weakened these properties. Scanning electron microscopy (SEM) revealed that adding XG (0.4% and 1.2%) in the ink with 6% and 10% of inulin reinforced the ink structure. This study also identified the best combination of XG and inulin to facilitate the printing of Tartary buckwheat paste and produce a final product with an exquisite appearance. This study provided more insights for developing 3D printing of Tartary buckwheat foods rich in inulin.

The impact of the combination of xanthan gum and polyvinyl pyrrolidone (PVP) on the chemical mechanical polishing of through silicon via (TSV) barrier layer

The material of the through silicon via (TSV) barrier layer is thicker than the barrier layer for copper wiring. In the chemical mechanical polishing (CMP) process, it is required to maintain a high removal rate of the tantalum (Ta) barrier layer and a low surface roughness and non-uniformity. To meet this technological challenge, the effect of a novel surfactant, xanthan gum, and polyvinylpyrrolidone (PVP) complex on the polishing performance and stability of the TSV barrier layer slurry under the conditions of pH 9, SiO2 concentration of 10 wt%, H2O2 concentration of 0.3 wt%, guanidine phosphate concentration of 1.5 wt%, and benzotriazole (BTA) concentration of 0.3 wt% was studied. The synergistic mechanism of xanthan gum and PVP was analyzed by electrochemical, X-ray photoelectron spectroscopy (XPS), and contact angle tests. The surface quality of Ta and copper (Cu) after polishing under different conditions was compared using atomic force microscopy (AFM). The experiment showed that when 0.025 wt% xanthan gum and 0.025 wt% PVP were added to the slurry, the removal rates of Ta and Cu were 109 nm/min and 51 nm/min respectively, and the surface non-uniformity was 2% and 1.9% respectively. At this time, the surface roughness Sq and Ra of Ta were 0.191 nm and 0.0215 nm respectively, and the surface roughness Sq and Ra of Cu were 0.344 nm and 0.0349 nm respectively, indicating that the slurry compounded with xanthan gum and PVP can maintain a high Ta removal rate while obtaining a high surface quality.

Improvement in Long Term Bonding and Mechanical Performance by Using Glass Concrete in Combination with Xanthan Gum Exposed to Harsh Environment

Abstract Concrete is the mostly used construction material composed of a mixture of cement, water, aggregates (such as sand, gravel, or crushed stone), and often additional additives or admixtures. It is widely used in the construction industry for various applications due to its strength, durability, and versatility. Key characteristics of concrete include strength, durability, versatility, fire resistant, cost effective, weather resistant, insulation and decorative options. Concrete plays a vital role in the construction industry, providing the foundation for most buildings, infrastructure, and many other structures worldwide. Its composition and properties can be tailored to meet specific project requirements, making it an indispensable material in modern construction. Various fibers can be used to enhance the mechanical and bonding properties of concrete. Also waste fibers after recycling can be reduced the environmental burden. Keeping in this view, glass powder sodium silicate glass (SSG) is used as replacement of cement with different percentages 0%,4%,8%, and 12% in combination of xanthan gum 0.2% for all mixes. An experimental study is conducted to investigate the mechanical and durability properties of concrete by performing compression test, flexural test, alkali silica reactivity test, sulfate resistivity test and drying shrinkage test. For this, forty-eight concrete cylinders are prepared for compression test, forty-eight concrete prisms for flexural test and thirty-six mortar bars of four mixes are prepared for durability testing. Workability is checked of fresh concrete during the pouring of concrete cylinders. Poured cylinders’ samples are left for 7, 14, 21 and 28 days of curing. Different tests are performed on hardened concrete and mortar samples to evaluate the mechanical and durability properties. Results concluded that workability of four mixes lies between 60-80mm and compressive strength of concrete has been improved using glass powder (SSG). Optimum results have been achieved at 12% as compared to other mixes 4% and 8% of concrete samples. Fibrous material is used as a binding agent and fibrous concrete is suitable for humid environment where high strength and voids less concrete are required. Quantity of cement can be reduced by using different fibers as a replacement of cement. Research recommended that recycled glass powder can be used in concrete as construction material and 12% replacement is suitable for optimum results.

Microencapsulation of Lacticaseibacillus casei CSL3 using cheese whey, fructo-oligosaccharide and xanthan gum by spray drying

This study investigated the protective effect of cheese whey protein (CW), fructo-oligosaccharides (FOS), and xanthan gum (XG) as wall materials in microcapsules on the viability of Lacticaseibacillus casei, focusing on thermal stability, storage, and gastrointestinal tract simulation. Two compositions of wall materials were examined, one with cheese whey protein and fructo-oligosaccharides, and the other with the same components and addition of xanthan gum. Both compositions demonstrated high encapsulation efficiencies of approximately 99%. Microcapsules containing xanthan gum exhibited improved thermal stability and enhanced cell viability against heat. During storage, both types of microcapsules effectively preserved the viability of Lacticaseibacillus casei for at least 56 days, with CW/FOS/XG microcapsules demonstrating superior preservation at different temperatures. Moreover, the microcapsules provided effective protection during simulated gastrointestinal conditions, with both microcapsules displaying resistance to acid and bile salts. The combination of xanthan gum, fructo-oligosaccharides and cheese whey protein played a critical role in protecting Lacticaseibacillus casei, offering potential applications in the food industry.

Formulation and Evaluation of Nicorandil Floating Tablets Using Natural Polymers

The present work described the pre-formulation and formulation development that led to the production of Nicorandil (NDL) floating tablets by direct compression of a homogeneous powder blend/ granules. In order to achieve the drug (NDL) release up to 24 hrs, rafting approach was selected. Studies have been carried out on rafting method by the use of natural polymers (sodium alginate, xanthan gum and guar gum) alone and their combination to get maximum rafting properties with superior drug release retarding activity. The results obtained in the rafting approach indicated that the polymer combination showed significant influence on rafting properties with maximum drug release retarding ability than individual polymers. In addition, the polymer combination of xanthan gum and guar gum resulted with maximum drug release retarding ability with poor rafting properties, whereas, the polymer combination of sodium alginate and guar gum resulted with predictable release behaviour (i.e. slightly lower retarding ability than the combination of xanthan gum and guar gum) with maximum rafting properties. As such the floating tablets prepared with rafting approach were recommended for oral controlled delivery of NDL.

Structure–property relationship in the evaluation of xanthan gum functionality for oral suspensions and tablets

The functional properties of xanthan gum (XG) in pharmaceutical preparations depend on its rheological properties, which inevitably rely on its molecular structure. Hence, this work investigated the relationship between the molecular structure of XG and its rheological properties and functional characteristics, and revealed the structural factors influencing the XG functionalities in oral suspensions and matrix tablets. Primarily, the molecular structures of four commercial XG products were characterized by infrared spectroscopy, differential scanning calorimetry and measuring the monosaccharide composition, average molecular weight, and pyruvate and acetyl contents. Furthermore, the flow behavior and viscoelasticity of XG solutions, the viscoelasticity of XG hydrogels, and XG combinations (XGC, aqueous solution containing XG, liquid glucose, and glycerin) were investigated. Finally, the dissolution time of XGC and the swelling and erosion properties of the XG matrix were studied to evaluate XG functionality in oral suspensions and matrix tablets, respectively. Results showed that the polydispersity of molecular weight and the pyruvate content affected the functionality and performance of XG in suspension and tablet forms. The higher polydispersity and pyruvate content of XG improved the hydrogel strength, which led to a longer dissolution time of XGC and a higher swelling extent of the XG matrix but a slower erosion rate.

Laboratory investigation on the effect of a combination of xanthan gum and clay on the behavior of sandy soil

Laboratory investigation on the effect of a combination of xanthan gum and clay on the behavior of sandy soil

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.

Combination of stabiliser and emulsifier for Pink Guava Juice Drink (PGJD) fortified with Vitamin E

In the beverages industry, the stabilizer and emulsifier were used to enhance the quality of Pink Guava Juice Drink (PGJD) in terms of colour, taste, and texture. Thus, the product is favourable and marketable. This study was conducted to find the best emulsifier combination for PGJD. The combination of six different stabilizers such as Guar gum (GG), Carboxyl methyl cellulose (CMC), Arabic gum (AG), Xanthan gum (XG), Propylene glycol alginate (PGA), and Pectin were applied to PGJD formulation. Meanwhile, about three emulsifiers which are Arabic gum (AG), Polysorbate 80 (P80), and Propylene glycol alginate (PGA) were used to emulsify vitamin E in PGJD. The ratio for both stabilizers and emulsifiers varied accordingly. The most stable and suitable combination of stabilizers and emulsifiers was later added to PGJD. The combination of XG and CMC at the concentration of 70:30 with 0.2% (w/v) was the best stabilizer. Meanwhile, P80 was found to be the best emulsifier at a concentration of 0.8% (w/v) and PGJD fortified with 225 mg of vitamin E was chosen as the most acceptable PGJ among panelists. This finding of the present study can be a guideline for beverage manufacturers in selecting the best stabilizers and emulsifiers.

Using a mixture of hydrocolloids to mimic texture and rheological properties of a massive consumption food product

Hydrocolloids can be used to overcome the disturbances when designing low-calorie foods. The aim of this research was to evaluate different formulations containing xanthan gum, pectin, and tapioca starch to simulate rheology and texture of an instant chicken soup by using an augmented simplex lattice-centroid design. Xanthan gum influenced all studied variables the most. This hydrocolloid yielded the greatest consistency index (K), instrumental spreadability, and sensorial texture attributes. Furthermore, xanthan gum yielded the lowest flux index (n). Xanthan gum-pectin and xanthan gum-tapioca starch exhibited synergistic-antagonist effects depending on the response variable measured. The mixture 26.9% xanthan gum-11.1% pectin-62.0% tapioca starch was found to mimic most of the studied variables evaluated in the instant soup. Considering the reduction in starch content, a serving portion of this formulation (250 ml, 12 kcal) represents only 34% calorie intake of an instant chicken soup (35 kcal) and provides 1.9 g soluble dietary fiber. Novelty impact statement Our results would provide a rational on how to mimic the texture and rheology of a food product by means of an adequate experimental design. We could partially replace potato starch by a combination of xanthan gum, pectin, and tapioca starch. A low energy formulation mimicking an instant soup was developed.

Formulation and Evaluation of Effervescent Floating Tablet of Levofloxacin by Using Limonia acidissima and Xanthan as Natural Gum

The main objective of the study is the formulation and evaluation of effervescent floating tablet of levofloxacin by using limonia acidissima and xanthan as natural gum. The preformulation study of levofloxacin was conducted and λmax was found at 288 nm. The Effervescent Floating tablets containing levofloxacin were prepared by direct compression technique using Limonia acidissima and xanthan gum combination and varying concentrations of different ratio of polymers with Sodium bicarbonate and citric acid. All the ingredients were accurately weighed and passed through different mesh sieve no. 40. Drug, Polymer and other excipients (except talc and magnesium streate) were mixed thoroughly, passed thoroughly, passed through sieved number 40. Then, except Magnesium stearate all other ingredients were blended uniformly in glass mortar. Various formulations of effervescent floating tablet of levofloxacin F1,F2,F3,F4,F5,F6,F7 and F8 was prepared. The prepared granules was evaluated for different parameters like Bulk density, Tapped density, Angle of repose, Carr's index, Hausner's ratio, which shows the excellent flow properties of formulation. The physical characteristic of levofloxacin effervescent floating tablets (F1 to F8) such as thickness, diameter, hardness, friability, weight variation and drug content were determined and results of the formulations (F1 to F8) found to be within the limits specified in official books. The drug content of all the formulation were found to be in the range of 95.2 to 99.2. Effervescent floating tablet of different formulations were noted. With reference to buoyancy studies results it can be concluded that the batch containing limonia acidissima showed good buoyancy lag time (BLT) and total floating time (TFT). Formulation F1 and F8 containing xanthan gum showed good BLT of 28 and 78 sec and TFT of more than 12 hrs. The drug released from formulation F1 to F4 was found to be 93.2, 93.3, 94.2 and 90.1% for levofloxacin respectively. The drug released from formulation F5 to F8 was found to be 89.3, 88.1, 90.1 and 95.1 % for levofloxacin respectively. These results are indicating that has higher drug retarding ability for long duration.

Formulation and Evaluation of instant granules from Ketapang Badak fruit (Ficus lyrata Warb) using wet granulation method as an antioxidant supplement

Free radicals are naturally produced from the body's metabolic processes, but the excessive amount of free radicals can interfere with human health because they cause oxidative stress. Therefore we need antioxidants that can protect against free radicals. Ficus lyrata W. is one of the antioxidant sources. This study aims to formulate instant granules from the Ethanol extract of Ficus lyrata W. using the wet granulation method. The formula is optimized using the Design Expert with the two-level factorial method. The optimized factors are xanthan gum 0,8-1,5% and PVP 0,5-5%. Granules are evaluated and analyzed using a Design Expert. The results obtained showed that Formula 4 with a combination of xanthan gum 0,8% and PVP 5% is the best formula, which the evaluation result is Loss On Drying (LOD) 3,28%, Flowability 16.043 ± 0.221 (g/s), Angle of Rest 21.77 ± 0.862, no precipitate for15 minutes, pH = 4.7, dispersed in 31 seconds and sedimentation time is 52.213 ± 1.7878 (minutes), the results of the antioxidant activity test of the ethanol extract of Ficus lyrata is 38,27 µg/ml, and instant granules is 145,02 µg/ml.Keywords: Antioxidant, Ficus lyrata W., Instant granules, Design expert

Rheological and mass transport characteristics of hydrocolloid incorporated multilayered wheat flour dough sheet (Khaja) during frying

The purpose of this study was to analyze the effect of the addition of hydrocolloids such as gum arabic and xanthan gum, as well as a mixture of gum arabic and xanthan gum on moisture and oil transport properties in deep fat-fried multilayered wheat flour dough sheet (Khaja). The dynamic viscoelastic analysis of the dough showed that the hydrocolloid incorporated sample had a larger difference in the storage and loss modulus values, indicating that hydrocolloids had a synergistic effect on increasing the elastic property of the dough. The multilayered wheat flour dough sheet was deep fat-fried in a fryer at a frying oil temperature of 180°C. Hydrocolloid inclusion reduced the moisture diffusivity of the product, and the moisture diffusivity of the hydrocolloid incorporated sample decreased from 4.60 × 10−9 to 3.32 × 10−9 m2/s. The sample containing the combination of gum arabic and xanthan gum reduces oil absorption by 20.13% compared to the control sample. Novelty impact statement Oil absorption in Khaja is influenced by the type of hydrocolloid, moisture content of the dough, frying duration, and temperature of frying. Hydrocolloid significantly affected the viscoelastic characteristics of the dough and reduced the hardness of the product. The dough containing a combination of xanthan gum and gum Arabic decreased oil absorption by around 20% in Khaja.

Effect of polysaccharide polymers on the surface and foam properties of aqueous film-forming foam

Three kinds of polysaccharide polymers were used as the proposed foam stabilizers in aqueous film-forming foam (AFFF). The effect of polysaccharide polymers on viscosity, surface tension, foaming ability and foam stability of AFFF was discussed by various analytical methods. The results shows that the addition of polysaccharide polymers slightly increases the surface tension of foam solution, while the combination of xanthan gum and gelatin presents the least negative influence on the surface tension of foam solution. Especially, the addition of gelatin improves the foaming ability of AFFF while both xanthan gum and sodium alginate decrease the foaming ability of AFFF. The combination of xanthan gum and gelatin can effectively balance the foaming ability and foam stability of AFFF, which is ascribed to the increases of viscosity that enhances the surface strength of foam liquid film and decreases the diffusion of water in the liquid film, thus effectively slowing down the drainage rate and bubbles coarsening of foam.

Effect of glucomannan and xanthan gum proportion on the physical and sensory characteristic of gluten-free bread

The increasing consumption of white bread causes the demand for raw materials, especially wheat flour to be increased. Whereas the availability of wheat as wheat flour raw material still depends on import supply. Gluten-free bread processing, which is not depending on wheat flour, is necessary to suppress excessive wheat import. As alternatives, flour derived from cereals and tubers, such as rice, corn, potato, and cassava, can be used in bread processing. The absence of gluten from the bread composition results in pale, less fluffy bread and firm crumb, and therefore it is necessary to modify the batter to improve gluten-free bread quality. This research aims to know the effect of the supplement of hydrocolloids glucomannan and xanthan gum on gluten-free batter properties and bread quality. Breads were made of rice flour, potato flour, corn and cassava starch. Batter consistency, bread specific volume (SV), crumb analysis, crust colour, crumb firmness, firmness, cohesiveness and panellists’ preference were determined. This study showed that the combination of xanthan gum: glucomannan on proportion 0.75:0.25 was the highest batter consistencies, highest specific volume, lower firmness, highest cohesive, and most preferred by panellists.

Hydratability and improved fermentability in vitro of guar gum by combination of xanthan gum

Dietary fibers with high water-binding capacity (WBC), swelling capacity (SC) and fermentability regulate food intake and intestinal microbiota. However, dietary fibers with such properties are generally rare or expensive. We evaluated SC, WBC, fermentability and bacterial shifts during in vitro fermentations of guar gum (GG), xanthan gum (XG) and the combined gum (CG) of XG and GG. SC and WBC were enhanced by the combination of GG and XG. Fermentation of CG showed similar Short chain fatty acids production and lower molecular weight compared with GG. Analyzing of fermentation kinetics by logistic-exponential model, initial fractional rate of degradation of CG were remarkable higher than GG. Microbiota analysis revealed that GG enriched Fusobacterium, Bacteriodes and Prevotella_9, and CG lead to promotion of Sphaerochaeta, Prevotella_9, Bacteroides and Christensenellaceae_R-7_group. These data suggest that combination of XG to GG changed hydration and fermentation characteristics of GG, and CG resulted in promotion of beneficial microbiota.

FORMULATION AND EVALUATION OF RACECADOTRIL MUCOADHESIVE MICROSPHERES

Objective: To develop and evaluate the mucoadhesive microsphere using combinations of natural polymers chitosan and xanthan gum for sustained release.
 Methods: In the present work mucoadhesive microspheres were prepared by using natural polymers like chitosan and xanthan gum by using the emulsion chemical cross-linking method. Chemical cross-linking was done by using glutaraldehyde. The 22 factorial design was employed to show the effect of cross-linking agent and processing factor-like stirring and speed. Prepared microspheres were evaluated for their particle size, surface morphology, drug entrapment efficiency, in vitro drug release, swelling index, and mucoadhesive strength.
 Results: The size of microspheres of factorial batches were in the range of 26-46 µm. The swelling index was showed in the range of 1.51-1.66 percentage. The equation of multiple regression revealed that there was significant interaction among factors. The glutaraldehyde concentration had a positive effect on % entrapment efficiency, % cumulative drug release and % mucoadhesion. Stirring speed showed a negative impact on % entrapment efficiency, % cumulative drug release and % mucoadhesion. The interactive effect of glutaraldehyde concentration and the stirring speed was found to be positive for % entrapment efficiency and % cumulative drug release. In vitro drug release study of optimized formulation F2 show 96 % of drug release with 6 h indicating sustained release behavior with diffusion mechanism. The SEM image of the optimized batch was spherical with a porous surface.
 Conclusion: The results obtained in this research work indicated that a promising potential of chitosan and xanthan gum combination for the preparation of the mucoadhesive microsphere of Racecadotril.