Guar Gum Concentration Research Articles

Advancing dysphagia-oriented multi-ingredient meal development: Optimising hydrocolloid incorporation in 3D printed nutritious meals

Dysphagia (DP) is a growing health concern in today's ageing population, leading to high demand for DP-oriented food. 3D printing is a promising novel technology for developing new attractive and appetising products. Therefore, we aimed to develop a 3D-printed shaped meal, to serve as a nutritious DP-oriented food. The texture was modified with the addition of different thickeners: 2.0% (w/w) k-carrageenan gum (KC) and 1.0 or 1.5% (w/w) guar gum (GG), xanthan gum (XG), locust bean gum (LBG), and gum arabic (GA). Upon characterising and mapping the rheological behaviour involved in extrusion-based 3D printing, the higher concentrations of GG, XG, LBG and GA were found to significantly increase the yield stress and apparent viscosities of the ink formulations. In addition, the colour attributes were examined, while a low population of total viable bacteria (TVC) was observed. The DP-oriented formulations had high fibre content, regulating bowel function and glucose metabolism in the elderly. According to the International dysphagia diet standardisation initiative (IDDSI), KC/XG1 and KC/LBG1 were classified as level 5 indicative of minced and moist dysphagia diet, while KC/GA1, KC/GA1.5, KC/XG1.5, and KC/GG1.5 were classified as level 4, that can be bitten or chewed if the tongue control is reduced. All ink formulations demonstrated high printing precision with excellent self-supporting capability and smooth surface texture that were easy to extrude and print complex samples. This study provides valuable insights into addressing dysphagia by developing a nutritious meal using 3D printing.

Bioactive phosphate cross-linked guar gum-based hydrogels with enhanced mineralization ability for application in bone tissue engineering

Bioactive hydrogels have gained widespread recognition in bone tissue engineering due to their versatile physicochemical and biological attributes aligning with the requisite bone regeneration parameters. In this study, we explored a calcium-free phosphate approach to enhance the formation of bone-like apatite within phosphate cross-linked guar gum (GG)-based hydrogels (P-GG). P-GG hydrogels were developed using free radical polymerization of acrylamide (AM) monomer and bis[2-methacryloyloxy] ethyl phosphate (BMEP) as a cross-linker. The structure integrity and interactions of P-GG hydrogels were substantiated through fourier transform infrared (FTIR) and X-ray diffraction (XRD) analysis. The GG content significantly impacted the hydrogels porosity, pore size, and mechanical properties. The hydrogels displayed a porous structure with a fibrous topology similar to a ladder, allowing for better cell growth and adhesion. The phosphate functionality embedded within the hydrogel facilitated rapid biomineralization when exposed to simulated body fluid (SBF) solutions. This biomineralization of P-GG hydrogels in SBF solutions was validated through a combination of analytical techniques, including FTIR, XRD, field emission scanning electron microscopy (FE-SEM), and energy dispersive X-ray analysis (EDX). Together, the remarkable physical, chemical, and biological characteristics demonstrated by P-GG hydrogels emphasize their significant promise for use in the field of bone tissue engineering.

In-depth understanding of transport behavior of sulfided nano zerovalent iron/reduced graphene oxide@guar gum slurry: Stability and mobility

Nanoscale zero-valent iron (NZVI), which has the advantages of small particle size, large specific surface area, and high reactivity, is often injected into contaminated aquifers in the form of slurry. However, the prone to passivation and agglomeration as well as poor stability and mobility of NZVI limit the further application of this technology in fields. Therefore, sulfided NZVI loaded on reduced graphene oxide (S-NZVI/rGO) and guar gum (GG) with shear-thinning properties as stabilizers were used to synthesize S-NZVI/rGO@GG slurries. SEM, TEM, and FT-IR confirmed that the dispersion and anti-passivation of NZVI were optimized in the coupled system. The stability and mobility of the slurry were improved by increasing the GG concentration, enhancing the pH, and decreasing the ionic strength and the presence of Ca2+ ions, respectively. A modified advection-dispersion equation (ADE) was used to simulate the transport experiments considering the strain and physicochemical deposition/release. Meanwhile, colloidal filtration theory (CFT) demonstrated that Brownian motion plays a dominant role in the migration of S-NZVI/rGO@GG slurry, and the maximum migration distance can be increased by appropriately increasing the injection rate. Extended-Derjaguin-Landau-Verwey-Overbeek (XDLVO) theory showed that the excellent stability and migration of S-NZVI/rGO@GG slurry mainly came from the GG spatial forces. This study has important implications for the field injection of S-NZVI/rGO@GG slurry. According to the injection parameters, the injection range of S-NZVI/rGO@GG slurry is effectively controlled, which lays the foundation for the promotion of application in actual fields.

FORMULATION AND DEVELOPMENT OF MUCOADHESIVE NASAL DRUG DELIVERY OF ROPINIROL HCL FOR BRAIN TARGETING

Objective: The purpose of this research was to create polymeric nanoparticles of ropinirole HCl for nasal administration utilising the ionic gelation process. Methods: The preparation method was optimized using box-behnken design employing chitosan concentration, guar gum concentration and surfactant concentration as independent variables were as Encapsulation efficiency and mucoadhesion of the formulation were selected as dependent variables. Differential scanning calorimetry and infrared spectroscopy analysis of the drug and polymers revealed that the drug and excipients are physicochemically compatible. Studies on entrapment efficiency, drug content, and In vitro release were conducted on the nanoparticles. Results: Each formulation was determined to have a drug content of between 60% and 70% and an entrapment efficiency of between 65% and 84%. In vitro drug release tests demonstrated that ropinirole HCl will release between 65 and 81 percent after 5 h. Conclusion: The results showed that the particle size, encapsulation effectiveness, and drug content were all significantly affected by the amounts of chitosan and guar gum.

Effects of different types and concentrations of thickeners on yoghurt protein bioaccessibility by an in vitro dynamic gastrointestinal digestive model

This study analysed the protein bioaccessibility of yoghurt containing different concentrations of pectin, acid‐resistant carboxymethylcellulose (CMC), guar gum and xanthan gum before and during in vitro gastrointestinal digestion, respectively. Soluble protein contents and protein digestion rates of yoghurt with 0.2% (m/v) guar gum, CMC and xanthan gum were significantly higher and faster, whereas other thickeners had slower rates than control yoghurt during gastric digestion phase. In addition, the contents of small peptides and amino acids were higher in yoghurt with 0.2% (m/v) thickeners than those with 1.0% (m/v) thickeners during simulated intestinal digestion in most of the samples.

Mechanical and Structural Properties of Epoxy Resin-Allyl Guar Gum Composites

Introduction: Guar gum is a non-ionic polysaccharide extracted from the endosperm of Cyamopsistetragonalobus. Guar gum and its derivatives are water-soluble hydrophilic polysaccharides, and hydrophobic modification is required to increase its compatibility in a polymer matrix. Objectives: The present study investigates the synthesis of allyl-modified guar gum (AGG) and epoxy resin composites. The mechanical properties of the prepared composites with varying concentrations of filler (allyl guar gum) in the range of 0.5-4.5 wt% have been evaluated. The mechanical and structural properties of the prepared composites have been investigated using Universal Testing Machine (UTM) and Scanning Electron Microscope (SEM), respectively. Methods: The epoxy composites were prepared by casting technique using allyl guar gum as the filler. The polymer-filler interactions varied with the contents of the filler. Results: The tensile strength was found to be enhanced up to 13% at 0.5% concentration of AGG. The % elongation at break values followed an opposite trend as compared to the tensile strength data of the composites. The observed mechanical properties have been correlated with the fracture morphology of the composites. Conclusion: A better dispersion, that is, polymer-filler interactions, improved the tensile strength of composites, while poor interactions declined the tensile strength. It is reported that max tensile strength can be obtained at 0.5% concentration of allyl guar gum (AGG1). The maximum increase in % elongation at break was 25% for AGG2-based epoxy composite at 3% of filler concentration.

Optimization of sonication time, edible coating concentration, and osmotic solution °Brix for the dehydration process of quince slices using response surface methodology.

The goal of this work was to examine the effects of sonication time, edible coating concentration (with guar gum), and °Brix (sucrose solution) on the osmotic dehydration (OD) parameters (mass reduction, water loss, soluble solids gain, and rehydration ratio) and the appearance properties (color indices and surface area) of quince slices using a response surface methodology (RSM) approach based on the central composite design (CCD), for the optimization of the process. The process parameters, sonication treatment time (5-10 min; 40 kHz and 150 W), edible coating concentration using guar gum (0.05%-0.15%, w/w), and osmotic concentration using sucrose solution (20%-50%, w/w), were investigated and optimized for OD of quince slices. After each OD process, the quince slices were dehydrated in an oven at 70°C for 240 min. Results demonstrated a good correlation between empirical data with the linear model. Using the optimization method, optimum input operating conditions were determined to be a sonication time of 5 min, guar gum concentration of 0.05%, and sucrose concentration of 37.19°Brix. At this optimum point, the OD process of quince slices reached the optimal mass reduction (17.74%), water loss (25.77%), soluble solids gain (8.03%), rehydration ratio (206.19%), lightness (77.6), redness (0.60), yellowness (34.84), total color change (ΔE) (8.92), and area changes (7.59%).

Performance test and effect evaluation of guar gum-stabilized loess as a sustainable slope protection material

During the rainy season, many slopes are eroded by precipitation on the China Loess Plateau (CLP). Hence, Guar gum (GG) is used to stabilize the topsoil of loess slopes to control rainwater erosion. To test the engineering performance of GG-stabilized loess and its feasibility in slope protection practice, the mechanical and hydraulic properties of specimens with different GG contents were measured in the laboratory. The results show that GG can effectively improve loess mechanical behavior during shear and disintegration and endow loess with good impermeability and water retention ability. With increasing GG content, the cohesion initially increased and subsequently decreased, the disintegration rate and permeability coefficient decreased, and the height of soil–water characteristic curve increased. When the GG content was 1.0%, the comprehensive engineering performance of the treated specimens was optimized. The cohesion, residual water content, and Van Genuchten (VG) model empirical fitting parameter increased by 125.7%, 148.9%, and 34.5%, while the disintegration rate, permeability coefficient, and VG model scale parameter decreased by 84.3%, 84.1%, and 80%, respectively. According to the scanning electron microscopy images, the stabilization mechanism of GG on loess relied on the hydrogel adhesion of soil particles and pore filling. Finally, field model test was used to verify that the GG-stabilized loess had excellent vegetation growth status and erosion control effect. After 120d of natural rainfall, the vegetation coverage increased by 67.6%, and the cumulative erosion decreased by 47.5%. Thus, utilizing GG-stabilized loess as a slope protection material shows great potential and is expected to promote the green construction of engineering and the sustainable development of soil and water conservation in the CLP.

Optimization of cuttings slurry system for re-injection of oil-based drilling cuttings

ABSTRACT Cuttings re-injection technology has become a preferential choice of the treatment of oil-based drilling wastes in offshore oilfields. However, there are relatively few formulation designs and performance tests for re-injection slurry systems. In this study, an oil-based drilling cutting re-injection fluid system was developed. The relationship between the suspension and rheology of the re-injection fluid and time is obtained by using the experimental method of sectional measurement. The laboratory re-injection fluid preparation procedures are introduced in detail. The final optimized cutting slurry has a formula for drilling cuttings content of 15% −35%, guar gum (GG) content of 0.4% as the main additives, and auxiliary additives such as 0.3% fluid loss agent and 0.3% defoamer. The experimental results show that the re-injection fluid has good suspension and rheology. After standing at 60°C for 24 h, the sedimentation density difference is only less than 0.12 g/cm3, and the viscosity is 51–66 mPa·s. The cross-linked structure of the internal molecules of the fluid system remains stable, and the viscosity does not decrease obviously to the increase in time. The overall performance of the optimized re-injection fluid satisfies the requirement of the operator.

Polysaccharides-Calcium Phosphates Composite Beads as Bone Substitutes for Fractures Repair and Regeneration.

The tendency of population aging is continuously increasing, which is directly correlated with a significative number of associated pathologies. Several metabolic bone diseases such as osteoporosis or chronic kidney disease-mineral and bone disorders involve a high risk of fractures. Due to the specific fragility, bones will not self-heal and supportive treatments are necessary. Implantable bone substitutes, a component of bone tissue engineering (BTE) strategy, proved to be an efficient solution for this issue. The aim of this study was to develop composites beads (CBs) with application in the complex field of BTE, by assembling the features of both biomaterials' classes: biopolymers (more specific, polysaccharides: alginate and two different concentrations of guar gum/carboxymethyl guar gum) and ceramics (more specific, calcium phosphates), in a combination described for the first time in the literature. The CBs prepared by double crosslinking (ionic and physically) showed adequate physico-chemical characteristics and capabilities (morphology, chemical structure and composition, mechanical strength, and in vitro behaviour in four different acellular simulated body fluids) for bone tissue repair. Moreover, preliminary in vitro studies on cell cultures highlighted that the CBs were free of cytotoxicity and did not affect the morphology and density of cells. The results indicated that the beads based on a higher concentration of guar gum have superior properties than those with carboxymetilated guar, especially in terms of mechanical properties and behaviour in simulated body fluids.

QbD-based optimization of guar gum suspension medium for optimum pourability and sedimentation volume

A stable, adequately pourable guar-gum suspension medium has been developed by using the QbD approach. For this, the QTPP is defined followed by its subset CMA (guar gum and sucrose concentration). The CQA are viscosity and sedimentation volume. The target range for viscosity is 99 - 101.3 cps and sedimentation volume 0.98-1 for preparing the optimized suspension. To achieve this optimization, the central composite design has been opted which would fit well to the quadratic model. The quadratic equations and the ANOVA results are validated. The analysis phase of graphical and numerical optimization suggested that 0.1g of guar-gum and 20g of sucrose can achieve an optimized viscosity and sedimentation volume suspension. This contour plots and surface plots are utilized to check the combined interaction of the variables. The checkpoint analysis reveal appropriate percentage variance, which signify the predictive ability of the developed model and validated the design for an optimum suspension. Further, scale-up and stability studies will verify the projected promising results which may be scaled up for its applications in pharmaceutical, food and chemical industries.

Guar gum-driven high-energy plasma electrolytic oxidation for concurrent improvements in the electrochemical and catalytic properties of Ti-15 Zr alloy

A hybrid composite layer with optimal chemical stability and catalytic activity was formed on Ti-15 Zr alloy for the first time via high-energy plasma electrolytic oxidation driven by guar gum (GG). Here, the substrate was treated in a phosphate-based electrolyte containing GG (0, 1, 1.5, and 2 g/L), which might act as an electron donor during plasma-assisted electrochemical processes. The ability of GG molecules to form an adsorption layer on the substrate surface through either polar –OH or hetero-oxygen atoms would be responsible for the reduction in the intensity of plasma discharges observed at lower concentrations of GG (1 g/L). However, higher concentrations of GG would act as barriers to the electron avalanche by accumulating at the surface of the barrier passive layer developed on the substrate surface. As a result, the discharges in the 1.5GG and 2GG samples were more potent than those observed in other electrolytes to overcome the electron avalanche obstruction. In addition, the chemical incorporation of ZrO2 into the TiO2 layer would be affected by the GG additive, which would donate electrons to the oxygen bubble, acting as electron acceptors in the electrolyte. The chemical stability of the 1.5GG sample was superior to the other samples as it had the highest values of outer and inner layer resistances (1.79 × 107 and 4.81 × 107 Ω.cm2, respectively). The 1.5 GG sample achieved also a relatively good catalytic activity of 95.97% toward methylene blue. Thus, a multifunctional layer with high chemical stability and high catalytic activity was formed, which would be associated with the presence of rutile and ZrO2 in the coatings, respectively. The obtained results of the oxide layers were very high and comparable to other works.

Sensory Properties of Snack Noodles Made from Canistel Flour and Mocaf with Addition of Guar Gum

Canistel flour contains no gluten protein, and the key to success in making gluten-free products is the use of a combination of alternative flours and binders. The aim of this research was to analyze the sensory properties of snack noodles made from canistel flour, mocaf (modified cassava flour), and guar gum in different concentrations. The proportions of composite flour (canistel flour:mocaf) used in this research were 100%:10%, 90%:10%, and 80%:20%, and guar gum was at the concentrations of 1% and 2%. Analysis included yield, moisture content, and sensory properties such as color, surface texture, aroma, salty taste, umami taste, crispiness, and aftertaste. Results show that the proportion of composite flour significantly affected the yield, moisture content, and some sensory properties, including color, surface texture, and crispiness. The concentration of guar gum and the interaction of composite flour proportion and guar gum concentration did not significantly affect all the attributes measured. Increasing the proportion of mocaf resulted in higher yield, higher moisture content, and better sensory properties in terms of color, surface texture, and crispiness. The snack noodle made from composite flour in the proportion of 90% canistel flour to 10% mocaf with an addition of 1% guar gum was selected as the best one.

Development and application of guar gum crosslinked gel with adjustable gelation time for total loss treatment

To remediate the problem of severe or total losses, and meet the requirements of borehole plugging and pumping at different well depths, a novel crosslinked polymer gel (named HPG/Zr gel) with controlled gelation time and high gel strength was developed as loss circulation material, which mainly comprised hydroxypropyl guar gum, zirconium compound and triethanolamine. The influence of hydroxypropyl guar gum concentration, zirconium compound concentration, triethanolamine concentration and temperature on the gelation time of HPG/Zr gel was evaluated. In addition, the performance of HPG/Zr gel was investigated in terms of temperature resistance and shear resistance property, plugging ability and supporting cement slurry ability. According to the results, HPG/Zr gel can form a viscoelastic body with a network structure, and its gelation time can be practically adjustable. The results of the plugging experiment at different temperatures, pressures and pore sizes of quartz sand revealed that HPG/Zr gel could effectively plug sand pores at 150°C, and its pressure-bearing capacity can be up to 5 MPa. Employing its flow resistance and ability of supporting cement slurry, HPG/Zr gel was successfully applied in two geological boreholes by combining with cement slurry. Overall, the results of laboratory research and field tests indicate that HPG/Zr gel is useful for mitigating the lost circulation, and it is of huge importance to engineering applications.

Development of guar gum-based coating with castor oil for improved postharvest quality of fresh mangoes using response surface methodology

New guar gam-based coating formulation was prepared with castor oil (CO) for enhanced postharvest quality of mangoes by Response surface methodology (RSM). In this regard, the response surface methodology was used to optimize the concentrations of guar gum (GG) containing vegetable oil i.e. CO as a natural antimicrobial cross-linked with other additives, tween 80, glycerol, and calcium chloride (CaCl2) for coating mango (Mangifera indica) fruits. The effects of main coating components, GG (1–2%, w/w), CO (1–3% v/v), tween 80 (0.2–0.5% v/v), glycerol (0.3–0.9% v/v) and CaCl2 (1–2% v/v) on weight loss, pH, Titratable acidity (TA) and Total Soluble Solids (TSS) of coated mangoes were studied during 7 days of storage at 35 °C ±± 2 °C. Result showed that guar gum (1.5%), CO (2%), Tween 80 (0.35%) glycerol (0.6%) and CaCl2 (1.5%) were experimentally proven to be the best formulation. In addition, Fourier transforms infrared spectroscopy (FTIR) results showed the release products for fruit coating formulation mainly include, guar gum, galactose, mannose, ester, alkanes, glycerol, and ricinoleic acid. Moreover, the results revealed that the experimental data could be adequately fitted into a second-order polynomial model with a coefficient of determination (R2) ranging from 0.975 to 0.985 for all the variables studied. In general, GG and CO concentration appeared to be the most significant factor influencing titratable acidity and total soluble solids while CO alone has a more pronounced effect on weight loss and pH. The statistical assessment showed an insignificant difference between experimental and predicted values. Hence, the optimization study was carried out to evaluate the potential of the GG-CO coating formulation for the extension of shelf- life and maintaining the quality of mango fruits.

Sensorys Characteristics of Gandaria (Bouea macrophylla Griff.) Jelly Drink with Variation of Guar Gum Concentration

Gandaria is a local plant from Maluku which is a combination of sour and sweet tastes so it has the opportunity to be processed into jelly drinks. A jelly drink is a solid drink in the form of a gel that is affected by a gelling agent such as guar gum. The objective of this study was to determine the appropriate concentration of guar gum for the gandaria jelly drink. The research design was using the single factor Completely Randomized Design with guar gum concentrations of 0.1%, 0.2%, 0.3%, and 0.4%. The sensory properties tested were color, taste, aroma, texture, suction power, and overall. The results showed that the gandaria jelly drink with a guar gum concentration of 0.2% had the best level of acceptance with a hedonic value for color 3.1, taste 2.7, aroma 2.7, texture 3.2, suction power 3.1, and overall, 3.4 which all included criteria approaching like. The hedonic quality value of color is 2.8 (close to slightly yellow), taste is 2.3 (slightly gandaria taste), aroma 2,1 (slightly gandaria flavor), texture is 2.4 (slightly chewy), and suction power is 3.1 (easy to suck).

Synthesis and characterization of superabsorbent composite based on natural polysaccharide

In this work, Superabsorbent composite was synthesized based on guar gum and acrylic acid by free radicalgraft copolymerization reaction using N,N-methylene bisacrylamide as a cross linking agent and potassiumpersulphate as an initiator in complete aqueous solution to make it environmental friendly. The compositewas synthesized to be used as superabsorbent for the purpose of water absorption. Fourier transforminfrared analysis was carried out to confirm grafting of acrylic acid onto guar gum. The Thermal gravimetricanalysis confirms the stability of composite. The composite was characterized by X-ray diffraction to studyits crystalline nature. The Scanning electron microscopy analysis was used to study the morphology ofcomposite. The water absorption capacity of superabsorbent was measured in distilled water by free swellingmethod as a function of percentage swelling and found to be 4600%. The effect of reaction parameters suchas guar gum concentration, monomer concentration, initiator concentration, cross-linker concentration andpH on percentage swelling was also studied.

Evaluation of the impact of guar gum applied to chemical enhanced oil recovery on produced water treatment using a SDBS-Chitosan flocculant system

ABSTRACT Chemical enhanced oil recovery (cEOR) is a process that involves the injection of chemicals (like polymers) to improve oil recovery. These processes generate a lot of produced water (PW) that needs to be treated properly for final disposal in the environment. This work has the goal to evaluate the influence of the injection biopolymer guar gum on PW treatment, as well the oil removal efficiency (ORE) of a flocculant system composed by the bioflocculant chitosan and sodium dodecyl benzene sulfonate (SDBS). The flocculation-flotation experiments were planned and carried out based on a design of experiments (central composite rotatable design – CCRD). It was possible to find out that guar gum concentration did not impact oil removal efficiency in a statistically significant way. But chitosan and SDBS concentrations were statistically significant, achieving better ORE when chitosan concentration is between 50 and 100 ppm and SDBS concentration is higher than 200 ppm, achieving a maximum of 86% of ORE at concentrations of 75 ppm and 250 ppm, respectively. The findings of this study can help for better understanding of how nonionic injection biopolymers impact on PW treatment and to propose the use of chitosan as a flocculant along with SDBS to enhance PW treatment.

Effects of κ-Carrageenan and Guar Gum on the Rheological Properties and Microstructure of Phycocyanin Gel.

The effects of two polysaccharides on the performance and microstructure of phycocyanin gels were studied by choosing anionic polysaccharides (κ-carrageenan) and neutral polysaccharides (guar gum). The linear and nonlinear rheological properties and microstructure of the phycocyanin-polysaccharide composite gel were evaluated. The results show that both κ-carrageenan and guar gum can enhance the network structure of phycocyanin gel and weaken the frequency dependence. The sample with 0.4% κ-carrageenan has the highest gel strength. All samples exhibited Type I behavior (inter-cycling strain-thinning) and mainly elastic behavior. As the concentration of κ-carrageenan increases, hydrophobic interactions and disulfide bonds play an essential role in maintaining the three-dimensional structure of the gel. Too high a concentration of guar gum hinders the formation of protein disulfide bonds. This research can provide a theoretical basis for designing and developing new food products based on phycocyanin and different polysaccharides with ideal texture in the food industry.

A sustainable approach to the development of highly degradable packaging films of pectin/guar gum/polyvinyl pyrrolidone: Thermal, biodegradation, and mechanical studies with statistical optimization

AbstractThe use of synthetic packaging materials and mulch films has retrogressive environmental effects. To replace these synthetic materials, high strength biodegradable polymer blends are synthesized using pectin, guar gum and polyvinyl pyrrolidone (PVP). The ternary blends are prepared with guar gum (10%–50%) and PVP (30%–50%), using the solvent casting technique. The experimentation is carried out using a 5 × 3 factorial design and analyzed by response surface methodology. Analysis of variance test is applied to analyze the ultimate tensile strength (UTS) and elongation at break and their simultaneous optimization is done by the desirability index method. The maximum desirability index value (0.877) is achieved at a guar gum content of 50% and PVP content of 41.73%. At this composition, the estimated value of UTS is 24.57 MPa and elongation at break is 27.29%. The thermal stability of the blends is almost similar and they are stable up to 170°C. Initial biodegradation (upto 30 days) of blends increases by 54.82% for samples with higher PVP content and decreases by 43.60% with the increase in guar gum content. All the blends are degraded completely within 90 days. The high tensile properties, sustained thermal stability and complete biodegradation of blends enable these for applications like packaging and agriculture mulch films.