Guar Gum Research Articles

Technical-functional and surface properties of white common bean proteins (Phaseolus vulgaris L.): Effect of pH, protein concentration, and guar gum presence

Legumes are abundant sources of proteins, and white common bean proteins play an important role in air–water interface properties. This study aims to investigate the technical-functional properties of white common bean protein isolate (BPI) as a function of pH, protein concentration, and guar gum (GG) presence. BPI physicochemical properties were analyzed in terms of solubility, zeta potential, and mean particle diameter at pH ranging from 2 to 9, in addition to water-holding capacity (WHC), oil-holding capacity (OHC), and thermogravimetric analysis. Protein dispersions were evaluated in terms of dynamic, interfacial, and foam-forming properties. BPI showed higher solubility (>80 %) at pH 2 and above 7. Zeta potential and mean diameter ranged from 15.43 to −34.08 mV and from 129.55 to 139.90 nm, respectively. BPI exhibited WHC and OHC of 1.37 and 4.97 g/g, respectively. Thermograms indicated decomposition temperature (295.81 °C) and mass loss (64.73 %). Flow curves indicated pseudoplastic behavior, with higher η100 values observed in treatments containing guar gum. The behavior was predominantly viscous (tg δ > 1) at lower frequencies, at all pH levels, shifting to predominantly elastic at higher frequencies. Equilibrium surface tension (γeq) ranged from 43.87 to 41.95 mN.m−1 and did not decrease with increasing protein concentration under all pH conditions. All treatments exhibited ϕ < 15°, indicating predominantly elastic surface films. Foaming properties were influenced by higher protein concentration and guar gum addition, and the potential formation of protein-polysaccharide complexes favored the kinetic stability of the system.

Effect of the composition of coating water retaining agent on the quality of conditioned chicken meatballs after frozen storage

Chicken meatball is a globally recognized meat product with substantial economic value, the quality of which is easily affected by refrigeration. Coating procedure is more effective than traditional quality maintenance assays (such as adding water retainers to meat products, etc.) in providing targeted protection on the surface of meat products, and maintaining the appearance and internal quality of chicken meatballs in frozen conditions. Nevertheless, there are few reports on using water retaining agents as coating to improve the quality of bulk meat products. Thus, the formulation and proportion of 17.5% glycerin-10.4% high fructose corn syrup (HFCS)-0.1% guar gum as a composite coating water retaining agent has been developed, which can enhance resistance to low temperatures and antioxidant capacity of the frozen chicken meatballs by forming a three-dimensional gel structure. The thawing loss rate, cooking loss rate and drip loss rate of the coated chicken meatballs were reduced to 0.23%, 1.56%, and 1.87%, respectively. In comparison with the control group, the relative content of free water (extra-myofibrillar water) (P22) of the coating group decreased to 98.6%, and the total sulfhydryl group content was elevated to 0.26 mmol/gprot, indicating that the novel coating had delayed the water loss and protein oxidation of meat. After discussing the protective effect and its mechanism of the novel coating on meat products, it was found that this integration is conducive to the improvement of the water retention, color, texture and sensory properties of conditioned chicken meatballs during frozen storage, thereby offers valuable chemical and biological evidence for the practical storage of meat product.

Hydrophobic, oil‐repellent, and antimicrobial guar gum‐chitosan composite paper coating for sustainable food packaging

AbstractChallenges in sustainable food packaging include ensuring effective moisture and oil barriers, antimicrobial protection, and developing cost‐effective, scalable production methods. This study introduces a hydrophobic, oil‐repelling, antimicrobial coating of a guar gum (GG)‐chitosan (CS) blend applied via a dip coating approach on blotting paper. By incorporating sodium tri‐polyphosphate (STPP) as a cross‐linker, the optimized formulation (1.5% guar gum, 0.09% STPP, 1% chitosan, and 1.5% glycerol) achieved notable hydrophobicity with a water contact angle of 136.1 ± 2.2°. This study is significant as it offers a sustainable, eco‐friendly food packaging solution with enhanced hydrophobic, oil‐repellent, and antimicrobial properties.

In vitro fecal fermentation characteristics and dynamic changes in physicochemical and structural properties of oat β-glucan

Oat β-glucan (OG) is a common food in many diets, but the relationship between the structural changes of dietary fibre and the dynamic shifts in gut microbiota composition remains unclear. In this study, the dynamic variations of physicochemical and structural characteristics of OG at different fermentation stages were studied using an in vitro porcine colonic digestion model. lMeanwhile, the correlation between the molecular structure changes of OG and its regulation of gut microorganisms during fermentation was studied. The molecular weight of OG decreased with the prolongation of fermentation time due to the decomposition of the glucoside bond by gut microorganisms. Methylation analysis showed that the sugar residues in OG mainly included T-Glcp, 3-Glcp and 4-Glcp, while the proportions of 3-Glcp and 4-Glcp did not change significantly during the process of fermentation, demonstrating that gut microorganisms could equally decompose β-(1, 3) and β-(1, 4) glucoside bonds. During the fermentation process, OG inhibited the growth of harmful bacteria while promoting the growth of beneficial bacteria, especially Lactobacillus. Compared with gum arabic, hawthorn pectin, arabinoxylan, guar gum and dendrobium officinale polysaccharide, OG showed the fastest fermentation rate and highest Lactobacillus abundance. This study's results offer a scientific foundation for enhancing the conversion of oat β-glucan (OG) into prebiotics within the functional food industry. Additionally, they provide valuable insights into the reciprocal regulation between other structural polysaccharides and gut microorganisms.

Investigating functional mechanisms in the Co-biodegradation of lignite and guar gum under the influence of salinity

The biodegradation of guar gum by microorganisms sourced from coalbeds can result in low-temperature gel breaking, thereby reducing reservoir damage. However, limited attention has been given to the influence of salinity on the synergistic biodegradation of coal and guar gum. In this study, biodegradation experiments of guar gum and lignite were conducted under varying salinity conditions. The primary objective was to investigate the controlling effects and mechanisms of salinity on the synergistic biodegradation of lignite and guar gum. The findings revealed that salinity had an inhibitory effect on the biomethane production from the co-degradation of lignite and guar gum. The biomethane production declined with increasing salinity levels, decreasing from 120.9 mL to 47.3 mL. Even under 20 g/L salt stress conditions, bacteria in coalbeds could effectively break the gel and the viscosity decreased to levels below 5 mPa s. As salinity increased, the removal rate of soluble chemical oxygen demand (SCOD) decreased from 55.63% to 31.17%, and volatile fatty acids (VFAs) accumulated in the digestion system. High salt environment reduces the intensity of each fluorescence peak. Alterations in salinity led to changes in microbial community structure and diversity. Under salt stress, there was an increased relative abundance of Proteiniphilum and Methanobacterium, ensuring the continuity of anaerobic digestion. Hydrogentrophic methanogens exhibited higher salt tolerance compared to acetoclastic methanogens. These findings provide experimental evidence supporting the use of guar gum fracturing fluid in coalbeds with varying salinity levels.

The use of xanthan gum in a milk-containing ice cream with the whey protein microparticulate

Hydrocolloids of stabilization systems are necessary components in ice cream production. They influence viscosity, stabilization of structural elements and melting rate. Their role is especially important in production of ice cream with the low content of fat and nonfat milk solids. Today, specialized stabilization systems for production of such ice cream are absent. Moreover, when choosing stabilization systems, there are problems of economic character that are linked with an increase in prices on the effective polysaccharide — locust bean gum. The aim of the research was substantiation of the composition of the effective formulation of hydrocolloids using their available variety, xanthan gum, to use in production of milk-containing ice cream (with the reduced content of fat and dry nonfat milk substances). To achieve the best quality indicators, a whey protein microparticulate was introduced into milk-containing ice cream. Based on the synergetic properties of hydrocolloids in terms of dynamic viscosity, the composition of four formulations was determined with the content of xanthan gum of 8.6% (in samples 1 and 2), 16% (in sample 3) and 3% (in sample 4). Ice cream with the complex stabilization system of the trademark Cremodan 334 was produced as a control sample. The following indicators were determined in all samples: dynamic viscosity, viscoelastic characteristics (hardness, adhesion strength, gumminess), melting rate, condition and dispersity of the air phase and ice crystals. All developed formulations were superior to the control sample in terms of viscosity by 1.2–2 times. It has been found that replacement of the kappa-carrageenan fraction with iota-carrageenan in combination with guar gum and xanthan gum in an amount of 50% leads to a decrease in viscosity by 1.3 times. A reduction of visco-elastic characteristics was noted in the samples of hydrocolloid formulations under study. When using iota-carrageenan (samples 2 and 4), a notable reduction of thermal stability of ice cream was revealed in sample 4. Furthermore, a decrease in dispersity of the air phase was observed; the content of air bubbles with a size of 50 µm reduced by almost 30%. Based on the results of the investigations, it has been established that the formulation of hydrocolloids of ice cream sample 1, which consists of mono- and di-glycerides of fatty acids, guar gum, xanthan gum and kappa-carrageenan, allows obtaining a product with technologically necessary quality indicators and the most cream-like consistency.

Elucidating structure-property relationships of guar gum biomolecules: insights from -polynomial and QSPR modeling.

This study investigates the quantitative structure-property relationship (QSPR) modeling of guar gum biomolecules, focusing on their structural parameters. Guar gum, a polysaccharide with diverse industrial applications, exhibits various properties such as viscosity, solubility, and emulsifying ability, which are influenced by its molecular structure. In this research, -polynomial and associated topological indices are employed as structural descriptors to represent the molecular structure of guar gum. The -polynomial and associated topological indices capture important structural features, including size, shape, branching, and connectivity. By correlating these descriptors with experimental data on guar gum properties, predictive models are developed using regression analysis techniques. The analysis revealed a strong correlation between the boiling point and molecular weight and all the considered topological descriptors. The resulting models offer insights into the relationship between guar gum structure and its properties, facilitating the optimization of guar gum production and application in various industries. This study demonstrates the utility of -polynomial and QSPR modeling in elucidating structure-property relationships of complex biomolecules like guar gum, contributing to the advancement of biomaterial science and industrial applications.

Synergistic effect of partially hydrolyzed guar gum on Clostridium butyricum in a synbiotic combination for enhanced butyrate production during in-vitro fermentation

Background: Clostridium butyricum is a butyrate-producing beneficial bacterium and is generally recognized as a significant indicator of appropriate gut microbial metabolism in human health. Objective: The synergistic effects of commercially available prebiotic partially hydrolyzed guar gum (PHGG) dietary fiber as a carbon source on a butyrate-producing bacterial strain were evaluated during in-vitro fermentation with Clostridium butyricum bacterial strain in a basal medium. Additionally, their prebiotic activities were compared to those of other dietary fibers. Methods: The examined functional dietary fiber substrates (PHGG, LMW-PHGG, indigestible dextrin, and inulin) demonstrated selective prebiotic effects on pH variation of a basal medium, leading to enhanced bacterial growth and butyrate production with Clostridium butyricum bacterial strains during in-vitro fermentation. Results: Prebiotic PHGG supplementation had the highest fermentability among dietary fibers, resulting in greater bacterial growth (OD660: 1.93 ± 0.01) of the Clostridium butyricum strain and enhanced butyrate generation (4.52 ± 2.09 mM) after cultivation in a basal medium. A significant difference in promoting bacterial growth (p &lt; 0.05), pH reduction (p &lt; 0.05), and butyrate production (p &lt; 0.05) compared to indigestible dextrin and inulin was observed. Mannose demonstrated the strongest butyrogenic effect and improved fermentability on the Clostridium butyricum, among the studied prebiotic monosaccharides (galactose, glucose, and starch). The order of bacterial growth and butyrate synthesis was mannose &gt; galactose &gt; glucose &gt; starch. The PHGG with a relatively lower molecular weight (LMW-PHGG) exhibited the improved bacterial growth of Clostridium butyricum and demonstrated the highest butyrate production after cultivation in a basal medium. A similar trend was observed when Clostridium butyricum was cultivated in-vitro using PHGG-supplemented artificial intestinal fluid containing MRS-agar medium. Conclusion: These findings suggest that the symbiotic combination of prebiotic PHGG and probiotic Clostridium butyricum could have major industrial applications as a therapeutic adjuvant for improved gastrointestinal health. Keywords: Partially hydrolyzed guar gum, synbiotic, prebiotic, probiotic, Clostridium butyricum, butyrate production

Beyond carrots: Evaluation of gelling agents as wet feeds for Tenebrio molitor L. (Coleoptera: Tenebrionidae) larvae

Previous studies have shown that larvae of the yellow mealworm, Tenebrio molitor L. (Coleoptera: Tenebrionidae), need a source of moisture to grow and perform well. Currently, much research has been oriented towards the effect of dry feed on larval growth and performance. The effect of different wet feeds as moisture source on the performance traits of T. molitor larvae has not been thoroughly investigated yet. This study aims to investigate in laboratory trials the effect of various gelling agents (agar, carrageenans, guar gum, xanthan gum, sodium alginate, modified starch, and pectin) on the growth and performance of T. molitor larvae. A number of 50 newly emerged larvae obtained from the rearings of the LEAZ were inserted in plastic vials together with 4 g of wheat bran as dry feed. Additionally, 1 g of gelling agents was provided 3 times per week as moisture sources. Carrot slices served as control. Larval survival and weight were recorded weekly until the appearance of the first pupa. Dry feed was replenished when depleted. Our data showed that gelling agents efficiently supported the growth of T. molitor larvae, in terms of larval survival and weight, as well as feed utilization expressed as FCR. Interestingly, carrageenans seem to be the most appropriate gelling agent for T. molitor larvae rearing as it can enhance their weight and is also able to reduce their development time and their specific growth rate.

Effect of glycation with three polysaccharides on the structural and emulsifying properties of ovalbumin

Herein, three types of ovalbumin (OA)-polysaccharide conjugates were prepared with three polysaccharides (XG: xanthan gum; GG: guar gum; KGM: konjac glucomannan) for the fish oil emulsion stabilization. The glycation did not change the spectra bands and secondary structure percentages of OA, whereas it decreased the molecular surface hydrophobicity of OA. The initial emulsion droplet sizes were dependent on the polysaccharide types, OA preparation concentrations, polysaccharide: OA mass ratios, and glycation pH. The emulsion stability was mainly dependent on the polysaccharide types, polysaccharide: OA mass ratios, and glycation pH. However, it was minorly dependent on the OA preparation concentrations. The emulsions stabilized by conjugates with high polysaccharide: OA mass ratios (e.g., ≥3:5 for OA-GG) or appropriate glycation pH (e.g., 5.0–6.1 for OA-XG) showed no obvious creaming during the room temperature storage. This work provided basic knowledge on the structural modification and functional application of a protein.

Controlled Release Lercanidipine Tablets: A Study on Formulation and Evaluation by Wet Granulation

Lercanidipine blocks the entry of extracellular calcium into vascular and cardiac muscle cells, preventing myocardial smooth muscle contraction due to decreased intracellular calcium. This results in the dilation of coronary and systemic arteries, reducing blood pressure. This study aimed to develop and evaluate lercanidipine controlled-release tablets for oral administration using polymers like HPMC K 100M, sodium alginate, and guar gum. Lercanidipine, polymers, and diluents were sieved and mixed for 10 minutes. Granules were formed using isopropyl alcohol, dried at 60°C for one hour, and sieved. The granules were lubricated with colloidal silicon dioxide (Aerosil-200) and magnesium stearate, blended for 5 minutes, and compressed using a rotary machine (average weight: 500 mg; hardness: 5-6 kg/cm²). Bulk and tapped densities were nearly identical for all formulations. Compressibility index and Hausner ratio ranged from ?18 to 1.09-1.21, indicating good flow properties. Tablet thickness ranged from 5.82 to 5.91 mm, hardness from 5.9 to 6.3 kg/cm², and friability was less than 1.0 %W/W. Drug content was between 98-102%. The controlled-release order from dissolution data was F9 &gt; F7 &gt; F8, showing optimal release with a combination of HPMC and two natural polymers.

Facile route for processing natural polymers for the formulation of new low-cost hydrophobic protective hybrid coatings for carbon steel in petroleum industry

This research helps with the creation, assessment, and characterization of a new hybrid protective coating for carbon steel alloy in acid conditions. The findings of this study will be useful for both chemical and petrochemical companies as well as scientists. This study aims to protect C-steel in acid pickling solution 1.0M HCl and formulate new hydrophobic protective hybrid organic–inorganic coatings from biopolymers chitosan and plant resin guar gum. Eight coating samples of chitosan in the absence and the presence of guar gum, silica and two heterocyclic compounds are prepared at feasible operational conditions using hot melt method. The aiding additives improved compatibility between coating constituents as confirmed by using different methods of analysis. This new processing approach has addressed the problems of using chitosan in corrosion control such as solubility in acid media and low mechanical strength. Coating samples of chitosan and its composites with the heterocyclic compounds (2-Hydrazinyl-6-methyl-4, 5-dihydro pyrimidine-4-on) or (2-Hydrazinyl-6-phenyl-4, 5-dihydro pyrimidine-4-on) are potent biocides. Coating shifts corrosion potential of carbon steel by 30 mV to more noble direction relative to the active potential 520 mV of bare carbon steel surface. Impedance and polarization measurements indicate that coating samples protect metal surface as mixed-type inhibitor by adsorption mechanism. There is a good agreement between percentages protection %P of coating calculated using the values of charge transfer resistance, Rct, and corrosion current density, icorr. All %P values are above 99% for all coating samples. Guar gum plant resin increases gloss of the coating film. Silica fills the pores in the polymeric film and increases the stuffiness of the polymeric coating film by modifying the particle size. All coated samples have high contact angle ranging from 150° to 165° indicating low wettability and high hydrophobicity of coating film on the metal surface.

Advancing cartilage Repair: A Biomimetic approach with oxidized guar gum, chitosan, polyether ether ketone-based injectable hydrogel

Herein, we developed hydrogel (potentially injectable) composed of oxidized guar gum, chitosan, and polyether ether ketone to provide cartilage support and regeneration. Scanning electron microscopy confirmed spongy and microporous structures. The synthesized hydrogels exhibited suitable wettability and effective crosslinking (indicated via Fourier Transform infrared spectroscopy). Cytocompatibility, human collagen type II release, and degradation studies highlighted the biocompatible and regenerative nature of the synthesized hydrogels. Furthermore, the hydrogels exhibited an antibacterial efficacy against Escherichia coli and Staphylococcus aureus. The thermoplastic-based approach holds promise for effective cartilage repair, offering a sustainable solution for joint support with enhanced load-bearing capabilities.

Hydrogen peroxide responsive smart colorimetric indicator based on titanium oxysulfate/guar gum coating for monitoring the freshness of milk

Food adulteration, especially in most consumed beverages like milk, severely threatens human health and the economy. Most of the detection methodologies are expensive and limited to laboratory scale. Herein, we present a printable, flexible, and efficient colorimetric indicator for the rapid detection of hydrogen peroxide (H2O2) in milk using titanium oxysulfate (TiOSO4), a stable and readily available inorganic compound. The fabricated indicator employs a printable reagent solution containing varying concentrations of TiOSO4 and guar gum as a binder. The solution is screen-printed onto a paper substrate, resulting in a flexible indicator. This indicator can potentially detect H2O2 as low as 200 ppm. The color change (ΔE) is evident to the naked eye and is valued at 6.31 ± 2.59 and 65.66 ± 0.39 for H2O2 concentrations of 0.02% and 5.00%, respectively. CIELAB parameters exhibit a proportional relationship with H2O2 concentration. The viscosity shown by the prepared reagent paste at lower and higher Newtonian regions is 231 Pa s and 0.35 Pa s, respectively, thereby enhancing the quality of printing. Field emission electron microscopy (FESEM), and atomic force microscopy (AFM), confirm the stability, uniformity, and reduced roughness of the printed indicators. The roughness exhibited by the unprinted and printed paper substrate is 15.90 nm and 0.76 nm, respectively. Compared to the unprinted paper substrate, the maximum roughness has been reduced by∼93%. Rub resistance exhibited by the indicator is quantified at 1.00 ± 0.03, indicating the durability of the indicators. The TiOSO4-based colorimetric indicator provides a simple, inexpensive, and rapid method for the detection of H2O2 in milk, addressing the challenges associated with current detection techniques.

Evaluation of the Effect of Thickeners in Enteral Formulas on the Gastric Emptying Rate of Proteins and Carbohydrates Using a Semi-Dynamic Gastric Model.

The emptying rate of specific nutrients in enteral formulas is poorly understood, despite the importance of controlling the emptying rate in tube-fed patients. Because of their viscosity, thickened formulas are widely used to avoid gastric reflux and reduce the burden on caregivers. This study examined how thickeners in enteral formulas affected the gastric emptying rates of proteins and carbohydrates. A semi-dynamic gastric model was used to prepare and digest test enteral formulas that contained either no thickeners or agar (0.2%). The amounts of protein and carbohydrates in each emptied aliquot were determined, and the emptying rate was calculated. We found that agar accelerated protein emptying, and an exploratory experiment with agar (0.5%) suggested the possibility of concentration dependence. Additionally, experiments using gellan gum (0.08%), guar gum (0.2%), or carrageenan (0.08%, 0.2%) suggested that protein emptying could vary depending on the thickener type and that carrageenan might slow it. These results could help with the appropriate selection of thickeners added to liquid foods based on the patient's metabolic profile to manage nutrition, not only for tube-fed patients but also for those with oropharyngeal dysphagia or diabetes.

LNMR analysis of the retention of different guar gum structure in sandstone: Based on a new characterization method

The adsorption and retention damage of guar gum to reservoirs are important factors affecting the effectiveness of hydraulic fracturing. Accurately understanding and evaluating the adsorption and retention of guar gum can better support the research of low-damage fracturing fluid. However, previous indoor evaluation methods have some limitations in studying the adsorption and retention characteristics of guar gum. The analysis object of low-field nuclear magnetic resonance (LNMR) is water rather than guar gum, which cannot achieve visualization of guar gum retention. In addition, Ordinary guar gum (GG), hydroxypropyl guar gum (HPG), and carboxymethyl guar gum (CMG) are commonly used in the hydraulic fracturing of sandstone gas reservoirs, but there are very few studies that focus on the differences in the adsorption and retention damage of the three guar gums from a microscopic perspective. In this study, a new characterization method for evaluating the retention of polymer in fracturing fluid based on the principles and properties of LNMR was proposed. This method can quantitatively evaluate the amount of guar gum adsorption retention and achieve a visual evaluation of the adsorption and retention of guar gum in cores. The aggregation characteristics of guar gum in porous media can be reflected. The dynamic retention process of GG, HPG, and CMG in sandstone cores was directly characterized through this method. The aggregation and entanglement characteristics of the three types of guar gum in sandstone were analyzed from the structure of guar gum. The experimental results show that the difference in molecular weight and modified groups of guar gum has an impact on its adsorption and retention. The molecular chain after the gel-breaking of GG was longer due to the large molecular weight. Long chains and intramolecular hydrogen bonds caused a larger curling degree of GG molecules. The entanglement degree of guar gum increased due to the introduction of non-ionic long-chain hydroxypropyl. The introduction of anionic carboxymethyl made CMG molecules more stretched due to electrostatic repulsion. The median particle size of the gel breaking liquid of GG was 10.65 μm, HPG was 8.8 μm, and CMG was 5.88 μm. A larger molecular particle size after guar gum gel breaking would aggravate the retention in sandstone porous media. After 150 min of displacement, the adsorption and retention amount of GG in the core was 4.59 mg/g, HPG was 4.17 mg/g, and CMG was 3.86 mg/g. The compactness of aggregates formed by guar gum in the core was HPG > GG > CMG. The gas flooding can relieve the adsorption and retention of guar gum. The higher the degree of entanglement of guar gum molecules, the more difficult to remove them from the core. The flowback degree of gas flooding of GG was 10.2%, HPG was 6.8%, and CMG was 21.9%. This research provides an experimental strategy for the microscopic evaluation of polymer adsorption and retention in rock porous media. The research results provide a deep understanding of the microscopic characteristics of guar gum adsorption and retention from the perspective of guar gum structure, which has some significance for guiding the optimization of fracturing fluid and the study of low-damage fracturing fluid.

Partially Hydrolyzed Guar Gum Increases Susceptibility to Colitis and Colon Tumorigenesis in Mice

Partially Hydrolyzed Guar Gum Increases Susceptibility to Colitis and Colon Tumorigenesis in Mice

“All-in-one” self-healing and injectable cationic guar gum hydrogel dressing functionalized by bioactive complexes composed of natural small molecules

Reducing the risk of wound infection is an urgent issue health priority. Antibacterial polysaccharide-based hydrogels have attracted great attention for infectious wounds, attributed to their safe antimicrobial performance and natural non-toxicity and biodegradability advantages. In this study, the “all-in-one” self-adaptive and injectable cationic guar gum (CG)-based polysaccharide hydrogels (FA-TOB/CG) loaded with bioactive complexes were developed for infectious wound healing. The constructed antioxidant and antibacterial ferulic acid (FA)-tobramycin (TOB) bioactive complexes (FA-TOB) were used as the cross-linking agent and introduced into the CG matrix to construct the FA-TOB/CG hydrogel with a three-dimensional porous structure. The sterilization rates of FA-TOB/CG hydrogel against S. aureus and E. coli reached 98 % and 80 % respectively. In addition, the FA-TOB/CG also exhibits enhanced antioxidant performances (DPPH: > 40 %; ABTS: > 90 %; ·OH: > 50 %). More importantly, FA-TOB/CG hydrogel also showed the ability to sustain the release of FA and TOB. These superiorities of the FA-TOB/CG hydrogel enabled it to provide a moist wound environment and promote wound healing by eliminating bacteria, modulating the local inflammatory response, and accelerating collagen deposition and vascular regeneration. Thus, this study may enlarge a new sight for developing multifunctional dressings by incorporating bioactive complexes into polysaccharide hydrogels for infected wounds.

Rheological characterization of chia seed gum as a thickening agent used for dysphagia management

Dysphagia has emerged as a serious health issue facing contemporary society. Consuming thickened liquids is an effective approach for improving the swallowing safety for dysphagia patients. The thickening effect of chia seed gum (CSG), a novel thickener, in different dispersing media (water, orange juice, and skim milk) was investigated. Moreover, the potential application of CSG for dysphagia management was evaluated by comparison with xanthan gum (XG) and guar gum (GG). The thickened liquids prepared with 0.4 %–1.2 % (w/v) CSG, XG, and GG could be classified into levels 1–4, 2–4, and 1–3, respectively, according to the International Dysphagia Diet Standardization Initiative (IDDSI) framework. All the thickened liquids displayed shear-thinning characteristics that facilitated safe swallowing. The viscosities (η50) of CSG dissolved in water (0.202–1.027 Pa·s) were significantly greater than those of CSG dissolved in orange juice (0.070–0.690 Pa·s) and skim milk (0.081–0.739 Pa·s), indicating that CSG had a greater thickening effect in water than in orange juice and skim milk. Compared with those prepared with GG, the thickened liquids prepared with CSG and XG exhibited greater viscoelasticity, better water-holding capacity, and more compact networks. The findings suggested that CSG can be used as a potential thickener for thickening liquid foods to manage dysphagia.

Solubility and Dissolution Enhancement of Rosuvastatin Calcium by Using HPMC &amp; Guar Gum Polymers and Formulated into Capsule Dosage Form

The main objective of the current study was to prepare the solid dispersions of Rosuvastatin calcium and formulated into capsule dosage form with the combination of different polymers. Solid dispersions are prepared by fusion method by using combination of polymers in different concentrations such as HPMC and Guar gum. Solid dispersion technique will be selected as an efficient means for improving the solubility, dissolution rate and improves the bioavailability of water insoluble drugs. Solid dispersion of Rosuvastatin by the above mentioned method increases the dissolution rate of Rosuvastatin. These solid dispersions will be evaluated by parameters such as drug content, solubility, X-RD, percentage yield, DSC and in-vitro dissolution profile. The stability study of the formulations as per ICH guideline Q1A in stability chamber both at intermediate and accelerated conditions ascertained that the formulations are stable at wide range of storage conditions.