Xanthan Gum Concentration Research Articles

Enhancing protein-based foam stability by xanthan gum and alkyl glycosides for the reduction of odor emissions from polluted soils

Odorous contamination would occur in the polluted soils' remediation of the abandoned industry factory. To suppress odorous substances’ emissions, a novel foam was prepared with plant protein, xanthan gum, and alkyl glycosides. Since xanthan gum and alkyl glycosides have the characteristics of prolonged foam half-life and enhanced foaming ability, the optimal ratio of xanthan gum to alkyl glycosides is crucial during foam formulation determination. When xanthan gum concentration increased from 0.00% to 0.30%, the viscosity of the foaming solution increased from 12 to 223 mPa∙s, while the surface tension declined by 12.3%. As a result, the foam half-life increased from 0.3 to 56 h, and the foaming volume decreased by 25.5%. On contrary, with the addition of alkyl glycosides, the surface tension decreased significantly, and the foaming volume increased by 36.5% under the xanthan gum concentration of 0.30%. Therefore, the optimal content of xanthan was 0.30% in the presence of 100 mM alkyl glycoside. Then, this novel foam could prevent 67% of p-xylene from escaping within 24 h. In actual sites, novel foams showed a barrier rate of over 75% on different odorous substances most of the time.

Calcitermin-Loaded Smart Gels Activity against Candida albicans: A Preliminary In Vitro Study

Calcitermin is an antimicrobial peptide of 15 amino acids found in human nasal fluid characterized by antifungal and antibacterial properties. Candida albicans is the most common human fungal pathogen affecting many tissues, such as vaginal mucosa. In this study a formulation suitable for calcitermin administration on vaginal mucosa was developed for the treatment of fungal infections. To favor topical application, mucosal adhesion, and permanence, gels based on poloxamer 407 and xanthan gum were designed and compared with regard to their rheological behavior, erosion, and leakage. The selected gel was loaded with calcitermin, whose release kinetic was evaluated in vitro by Franz cells. An antifungal activity assay was conducted to assess the calcitermin anticandidal potential and the effect of its inclusion in the selected gel. The rheological study revealed the elastic and viscous moduli behavior as a function of poloxamer 407 and xanthan gum concentration. Xanthan gum presence decreased the transition temperature of the gel, while prolonging its erosion and leakage. Particularly, poloxamer 407, 18% and xanthan gum 0.4% were chosen. The calcitermin loading in the selected gel resulted in a transparent and homogeneous formulation and in a 4-fold decrease of the release rate with respect to the calcitermin solution, as evidenced by Franz cell study. The anticandidal activity tests demonstrated that calcitermin-loaded gel was more active against Candida albicans with respect to the peptide solution.

A comparative study of stabilising collapsible soil using different types of biopolymers

This paper presents a comprehensive study of using xanthan gum (XG), sodium alginate (SA) and gelatin (G) to stabilise collapsible soil. Modified Proctor, one-dimensional collapse, unconsolidated-undrained triaxial and California bearing ratio (CBR) tests were conducted to estimate the engineering characteristics of the untreated and treated soil. Additionally, x-ray diffraction (XRD) and scanning electron microscopy (SEM) tests were utilised to demonstrate the changes in the microstructure of the treated samples. It was found that biopolymers decreased the maximum dry density and increased the optimum water content. The results also indicated that a 4% content of XG, SA and G significantly reduced the collapse index by 96, 95 and 82%, respectively. Shear tests showed that biopolymers slightly reduced the internal friction angle and significantly increased the cohesion intercept, which led to shear strength improvement. The results also indicated that 4% XG-treated, 4% SA-treated and 4% G-treated samples exhibited higher shear strengths by 145, 106 and 73%, respectively, than the untreated samples under the same conditions. The findings also indicated that when the soil was mixed with a 4% concentration of XG, SA and G, the unsoaked CBR value increased by about 185, 157 and 141%, respectively.

Pembuatan Gel Pengharum Ruangan Menggunakan Karagenan Dan Xanthan Gum Dengan Minyak Nilam Sebagai Fiksatif Dan Minyak Kopi Sebagai Pewangi

The manufacture of air freshener gel using carrageenan and xanthan gum with patchouli oil as a fixative and coffee oil as a fragrance has been carried out, with carrageenan and xanthan gum content contained in a ratio of 30:70, 40:60, 50:50, 60:40 and 70:30as a gel base. With the addition of coffee oil which has a concentration variation of 1%, 2%, 3%, 4% and 5%. This study aims to determine the effect of variations in the composition of the mixture of carrageenan and xanthan gum on the characteristics of air freshener gel, patchouli oil as a fixative and coffee as a fragrance. From the best results, it was found that the best characteristics were found in G4 with ratio of carrageenan and xanthan gum 60:40. From the result of organoleptic test, it was found that the most preferred oil concentration was K3 with 5% coffee oil concentration. From the result of the liquid evaporation test at room temperature, the best result were N1 with 1% patchouli oil concentration, in the fan room the best results were N4 with 4% patchouli oil concentration and in the AC room the best results were N4 with 4% patchouli oil concentration. Meanwhile, the best fragrance resistance test results were found in N3 with a concertation of 3% patchouli oil

High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties.

Salted duck egg is one of the most popular products, and China is one of the major countries consuming salted duck egg products. However, due to the high salt content of salted egg white and low physical and chemical properties such as gel, many factories generally only use salted egg yolk and discard salted duck egg white (SDEW) as a waste liquid when processing. This is not only a waste of resources, but also a pollution to the environment. In this paper, protein powder was prepared from salted egg white. Then xanthan gum (XG) was added to make it co-gel with ovalbumin to achieve the purpose of preparing high gelatinous salted egg white protein powder. The results showed that the optimum conditions of SDEW-XG composite gel were as follows: the xanthan gum content was 0.08% (w/w), the reaction pH was 6.5, and the heating temperature was 100°C. Under these conditions, the gel strength reaches the maximum value. Meanwhile, compared with the protein powder without xanthan gum, the addition of xanthan gum significantly affected the secondary structure of the protein powder of SDEW and improved the water holding capacity of the gel. In conclusion, the addition of xanthan gum can significantly improve the gel quality of SDEW protein powder, which provides a theoretical basis for the quality improvement of salted egg white.

Non-Newtonian droplet breakup in a T-junction microdevice containing constriction induced asymmetric parallel branches

Here, we describe the breakup and post-breakup dynamics of a non-Newtonian droplet of xanthan gum aqueous solution in asymmetric parallel branch microdevices. Our experimental results reveal that the droplet breakup regimes, namely, obstruction, tunnel, combined, non-breakup, and parallel, are the functions of xanthan gum concentration and the continuous phase flow rate. We examined the influence of fluid properties on droplet breakup stages by varying the xanthan gum concentration in an aqueous solution that exhibited increasing shear-thinning and elastic properties with its concentration. Four sequential stages (squeezing, transition, pinch-off, and filament thinning) are identified during the droplet breakup process. We found that upstream pressure controlled the squeezing stage, and fluid properties mainly steered the filament rupture stage. A complex interaction between elastic, capillary, and inertial forces further divided the final stage into the stretching and fluid-drainage stages. The Hencky strain characterized the formation of a persistent cylindrical filament in the stretching stage that decayed exponentially in the fluid-drainage stage. Eventually, this study highlights the significance of parallel branches with asymmetric geometric confinements on droplet splitting. Enhanced asymmetry is observed for the elongated filament, emphasizing the dominance of feedback from the downstream confinement.

Temperature/salt tolerance and oil recovery of xanthan gum solution enhanced by surface-modified nanosilicas

Amide- and alkyl-modified nanosilicas (AANPs) were synthesized and introduced into Xanthan gum (XG) solution, aiming to improve the temperature/salt tolerance and oil recovery. The rheological behaviors of XG/AANP hybrid dispersions were systematically studied at different concentrations, temperatures and inorganic salts. At high temperature (75 °C) and high salinity (10,000 mg⋅L−1 NaCl), AANPs increase the apparent viscosity and dynamic modulus of the XG solution, and XG/AANP hybrid dispersion exhibits elastic-dominant properties. The most effective concentrations of XG and AANP interacting with each other are 1750 mg⋅L−1 and 0.74 wt%, respectively. The temperature tolerance of XG solution is not satisfactory, and high temperature further weakens the salt tolerance of XG. However, the AANPs significantly enhance the viscoelasticity the XG solution through hydrogen bonds and hydrophobic effect. Under reservoir conditions, XG/AANP hybrid recovers approximately 18.5% more OOIP (original oil in place) than AANP and 11.3% more OOIP than XG. The enhanced oil recovery mechanism of the XG/AANP hybrid is mainly increasing the sweep coefficient, the contribution from the reduction of oil-water interfacial tension is less.

Effect of Viscosity on Sensory Profile and Consumer Perception: Case Study of Soup- Based Products

Saltiness perception is affected by both extrinsic factors, such as like packaging, receptacle or external environment, and intrinsic factors including sweetness, sourness, and viscosity. This research aimed to study the saltiness perception and sensory profiles of different types of soups. Regarding the effect of xanthan gum, additions of different concentrations of xanthan gum responded to different viscosities in soup samples significantly. Chicken clear soup and Tomyum clear soup without xanthan gum had the significantly lowest viscosity, while Tomyum cream soup and Phanaeng curry with 0.25% xanthan gum had the significantly highest viscosity. Free Choice Profiling showed the first and second dimensions accounted for more than 80% of all soups samples. For the chicken clear soup, both time and xanthan gum only affected the viscosity. According to the consumer test, it was found that xanthan gum had a significant effect on the thickness intensity of all soups, while there was no found significant effect on saltiness perception and acceptance in all types of soup in this study.

Novel efficient energy saving approach for liquid ring vacuum pump in coal mine gas drainage

Liquid ring vacuum (LRV) pumps used in the coal mine gas drainage system waste a considerable amount of electrical energy due to the extremely low efficiency, which has been a dramatic limitation over many decades not effectively solved using the conventional structural optimization method. Here a novel approach for drastic improvement of LRV pump efficiency, based on turbulent drag reduction theory, is proposed to reduce the useless energy consumption. Furthermore, a new kind of drag-reducing working fluid (DRWF) for the LRV pump and a supporting closed energy-efficiency system, are developed. Industrial-scale measurements are conducted on the LRV pumps with various models to evaluate the influence of the new DRWF on the overall pump performance. The experimental results show that the new approach can achieve approximately 10% pump efficiency improvement and maximally 21–24% energy-saving rate at an optimum concentration of xanthan gum of 4000 ppm in the DRWF. A cost-effectiveness analysis shows the economic viability of this approach. This technology has been commercially applied to reduce the electricity waste in coal mine gas drainage system, and the energy-saving rate reaches 15–22%, and the carbon emissions reduction for Gucheng mine in China can reach 987 tons per year, which is proved to be an effective approach to achieve China's carbon peak and neutrality goals.

Optimisation of Rheological Properties of Water-Based Mud (WBM) with Natural Additives by Using Response Surface Methodology (RSM)

The rheological properties of drilling muds are critical for achieving optimal performances during drilling operations. In this study, bentonite, tannin, and xanthan gum were utilised as water-based drilling mud additives to enhance the rheological properties. The Response Surface Methodology (RSM) with Box-Behnken Design (BBD) was used to investigate the additive's effect on the rheological properties of the drilling muds. The concentration of bentonite, tannin and xanthan gum were considered as the independent variables, while plastic viscosity (PV), apparent viscosity (AV), and yield point (YP) as the responses in the design of experiment (DOE). The YP, AV and PV were determined using 9.0 ppg of drilling mud according to the API standard procedures. Response surface plots (3D) were used to analyse the effect of the independent factors on the rheological properties and resulting in R2 values of 0.9753 for PV, 0.9582 for AV and 0.9513 for YP, which indicates that the interaction between elements in the system were statistically significant as these R2 values were close to 1.0. Bentonite was observed to significantly increased the PV, AV, and YP, whereas it decreased as tannin concentration increased. The optimal rheological properties required for low PV and AV with a high YP could be achieved using WBM formulation of bentonite at 4.02 g, 7.29 g of tannin, and 0.53 g of xanthan gum. Meanwhile, xanthan gum had an insignificant effect on the PV, AV, and YP. This finding demonstrates that the RSM model is accurate and relevant tool; hence it may be utilised to optimise the experimental conditions of mud formulation and accurately predict the rheology parameters of drilling muds.

Effects of Xanthan Gum Biopolymer on Soil Mechanical Properties

The necessary application of sustainable engineering methodologies has been increasing as the number of environmental hazards caused by global warming is on the rise. Cement as a traditional common additive for soil improvement has several negative impacts on the environment. This led to an urge for alternative sustainable solutions. The use of biopolymers as environmentally friendly materials is one of the potential options. This study aims to investigate the effect of xanthan gum biopolymer as a sustainable solution for soil properties enhancement. The Atterberg limits, unconfined compression, CU and UU triaxial tests were performed to examine the effect of xanthan gum on the soil strength and plasticity. Additionally, the durability of biopolymer-treated and untreated soils under wetting and drying cycles and moisture susceptibility were assessed. The results showed that the compressive strength of soil increased by increasing the xanthan gum concentration and curing time and reached its peak value after a specific curing time. The addition of xanthan gum resulted in significant improvement in soil cohesion and caused a reduction in the internal friction angle of the soil. While increasing the number of wetting/drying cycles decreased the soil strength, the biopolymer-treated soil exhibited higher soil strength than the untreated soil. This study provides valuable experiences in the use of xanthan gum biopolymer in practical engineering applications.

Secagem da polpa de butiá pelo método de camada de espuma e caracterização do pó obtido

Abstract The objective of this work was to develop a drying process using the foam-layer method to obtain the powder from butiá (Butia spp.) pulp, as well as to characterize this powder according to its yield and physicochemical and technological characteristics. The foam was optimized for density and stability by varying whipping times and albumin and xanthan gum concentrations. Foam drying was optimized for vitamin C retention and yield using different foam thicknesses and drying temperatures. The optimized foam showed a density of 0.25 g cm-3 and a high stability, being suitable for subsequent drying. The lowest foam thickness (0.50 cm) and the highest drying temperature (80°C) resulted in the highest retention of vitamin C, whereas the increase in drying temperature improved yield. The butiá pulp powder obtained under the optimized condition presented an acid pH of 3.25, a low humidity of 7.97%, a water activity of 0.206, a water retention capacity of 4.90 g H2O per gram of powder, a solubility of 74.40%, a soluble solids content of 61°Brix, and a predominantly yellow color. The foam-layer drying method can be used to obtain butiá pulp powder.

Xanthan gum mediated monowave synthesis of silver nanoparticles: Characterization, anticancer, antimicrobial, antioxidant and catalytic studies

Using a monowave approach, stabilized silver nanoparticles (AgNPs) were synthesized by xanthan gum as a reducing agent. The combination of XG and AgNPs is a cost-effective and environmentally friendly method of synthesis. The effects of various parameters, such as time and concentrations of silver nitrate and xanthan gum, on the formation of AgNPs were also studied. The synthesized AgNPs were analyzed using UV–Vis spectrophotometry, FTIR, X-ray diffractometry, and TEM measurements, revealing the characteristic SPR band for Ag at 420 nm. TEM images indicated that over 70% of the AgNPs were below 10 nm in size. Green-synthesized AgNPs exhibited significant anticancer activity against MCF-7 cells, outperforming Doxorubicin. Antibacterial studies showed that AgNPs possess inhibitory properties against both gram-positive and gram-negative bacteria. The antioxidant activity of AgNPs was evaluated using DPPH assay, and IC50 values of 40.2 µg/mL and 43.4 µg/mL were obtained, indicating significant free radical scavenging activity. Finally, the catalytic activity of AgNPs was studied with respect to the reduction of hexacyanoferrate (III) by sodium borohydride in aqueous solution. These AgNPs exhibited good catalytic activity, and the kinetics of the reaction were found to be pseudo first order with respect to the hexacyanoferrate (III).

Optimization of Polyvinyl Alcohol (PVA) and Xanthan Gum Edible Film (Crocus sativus L.) as Antibacterial against Staphylococcus aureus

Staphylococcus aureus is a normal bacteria flora in the oral cavity and often causes infections. Saffron (Crocus sativus L.) contains flavonoids that can inhibit the growth of Staphylococcus aureus. Saffron extract is formulated into edible film preparations because it can control drug release and maintain active substances, especially antibacterial ones. This study aims to determine the effect of comparing PVA and xanthan gum concentrations on edible film preparation physical characteristics and antibacterial activity. Also, to find out the optimal formula. This study uses the Simplex Lattice Design method and Design Expert to determine the concentration ratio. The optimization parameters of the preparation included pH, soluble time, water absorption, and antibacterial activity test using the well diffusion method. The ANOVA results showed that adding PVA concentration accelerated the dissolution time and increased the antibacterial inhibition. The addition of xanthan gum concentration increased the pH value and water absorption. The test results obtained pH 5.52, dissolution time 22.25 seconds, water absorption capacity is 43.95%, and antibacterial inhibition is 0.53 cm. The optimal formula was received at the concentration of PVA at 5.59% and xanthan gum at 0.41%. T-test shows that the equation of each optimal parameter is valid.

FORMULASI DAN EVALUASI FISIK SEDIAAN SERUM WAJAH LENDIR BEKICOT (Achatina fulica) DENGAN VARIASI KONSENTRASI XANTHAN GUM SEBAGAI GELLING AGENT

Snail slime (Achatina fulica) has a strong inhibitory power against Propionibacterium acnes bacteria, this is because snail mucus has an active compound achasin. This study aims to determine the formulation and physical evaluation of serum and effect of variations in the concentration of xanthan gum as a gelling agent. In this research method used qualitative experiments with variations in the concentration of xanthan gum, namely F1 = 0,25%, F2 = 0,50%, F3 = 0,75%. The results of the third organoleptic test have almost the same shape, smell and color, semi-solid, odorless and album white in color. The homogeneity test shows that the three formulas are homogeneous. The resultof the evaluation of facial serum pH is F1=4,56±0,05; F2=4,96±0,05; F3=4,97±0,03 met the requirements for a good facial serum pH of 4,50-6,50. The results of the dispersion test at F1=6,83±0,01cm; F2=6,78±0,03cm; F3=6,72±0,02cm fulfills the requirements for the dispersion test, which is 5-7cm. Viscosity test results F1=544,82±23,17cPs; F2=5.568,70±280,26cPs; F3=10.326±219,54cPs indicates that only F1 meets the requirements for a good serum viscosity of 230-1150cPs. Transferred volume test results F1=97,44±0,01; F2=95,67±0,50; F3 = 95,33±0,50 meets the requirements. The results of the hedonic test were F1 the most preferred based on the color and aroma categories and F2 the most preferred based on the color and texture categories. Based on the results of statistical tests using One Way ANOVA and Kruskal-Wallis, it can be ascertained that variations in the concentration of xanthan gum have no effect on the results of physical evaluation

Improved Stabilization and In Vitro Digestibility of Mulberry Anthocyanins by Double Emulsion with Pea Protein Isolate and Xanthan Gum

There is significant evidence that double emulsion has great potential for successfully encapsulating anthocyanins. However, few research studies are currently using a protein-polysaccharide mixture as a stable emulsifier for double emulsion. This study aimed to improve the stability and in vitro digestibility of mulberry anthocyanins (MAs) by employing a double emulsion composed of pea protein isolate (PPI) and xanthan gum (XG). The influence of various XG concentrations (0%, 0.2%, 0.4%, 0.6%, 0.8%, 1.0%) and different temperatures (5 °C, 25 °C, 45 °C, 65 °C) on the physical stability and the thermal degradation of MAs from double emulsions were investigated. In addition, the physicochemical properties of double emulsions and the release performance of MAs during in vitro simulated digestion were evaluated. It was determined that the double emulsion possessed the most stable physical characteristics with the 1% XG addition. The PPI-1% XG double emulsion, when compared to the PPI-only double emulsion, expressed higher thermal stability with a retention rate of 83.19 ± 0.67% and a half-life of 78.07 ± 4.72 days. Furthermore, the results of in vitro simulated digestion demonstrated that the MAs in the PPI-1% XG double emulsion were well-protected at oral and gastric with ample release found in the intestine, which was dissimilar to findings for the PPI-only double emulsion. Ultimately, it was concluded that the double emulsion constructed by the protein-polysaccharide system is a quality alternative for improving stability and absorption with applicability to a variety of food and beverage systems.

Physical stability, microstructure and interfacial properties of solid-oil-in-water (S/O/W) emulsions stabilized by sodium caseinate/xanthan gum complexes

Calcium carbonate (CaCO3) has poor suspension stability, which severely limits its application in food processing and products. In this study, sodium caseinate (NaCas) and sodium caseinate (NaCas)-xanthan gum (XG) mixtures were compared for the stable preparation of solid/oil/water (S/O/W) emulsions for the delivery of calcium carbonate (CaCO3) to solve the problem of poor suspension stability. The physical stability, particle size distribution, and microstructure of S/O/W emulsions were investigated to prove the successful construction of the system. The dynamic surface pressure and surface swelling properties of 2.0 wt% NaCas with different concentrations of XG were investigated to clarify the effect of interfacial properties of NaCas-XG mixtures on the emulsion stability of S/O/W emulsions. The results showed that the addition of XG resulted in enhanced physical stability, reduced particle size distribution, and enhanced encapsulation effect of the emulsion, forming a more three-dimensional core–shell structure via dendritic links. XG had a significant effect on the dynamic properties of the NaCas adsorption membrane: NaCas interacted with XG and the diffusion (kdiff) of NaCas to the interface decreased in short adsorption time, thus limiting the protein adsorption effectiveness; the presence of XG reduced the penetration (kP) and rearrangement (kR) rates at the interface during long adsorption times. Meanwhile, the NaCas-XG mixture has a high swelling elasticity. The results of this study can be used to improve the quality of related emulsion products or to prepare delivery systems for bioactive compounds.

Incorporation of probiotics into 3D printed Pickering emulsion gel stabilized by tea protein/xanthan gum

Different xanthan gum (XG) concentrations on the rheological/texture properties of Pickering emulsion (PE) gel stabilized by tea protein/xanthan gum (TP/XG) were studied to achieve an ink feasible for 3D printing. Afterwards, the effects of 3D printing and digestion process on the viability of probiotics were studied when encapsulated in the PE gel. Results indicated that gel strength, stability, storage modulus (G′) and loss modulus (G″) increased as XG concentration increased. Nozzle diameter and printing temperature of 45 and 55℃ had no significant effect on probiotic’s viability, but printing temperature of 65℃ reduced viable probiotics from 8.07 to 6.59 log CFU/g. No significant change of probiotics viability in 3D printed samples was observed during 11-day storage at 4℃. PE gel encapsulated probiotic’s viability was significantly improved under heat treatment and simulated gastrointestinal environment. This study gives insights on the production of 3D printed foods using PE gel incorporating probiotics.

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.

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

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