Xanthan Gum Mixtures Research Articles

Biopolymeric Insulin Membranes for Antimicrobial, Antioxidant, and Wound Healing Applications.

Delayed wound healing increases the wound's vulnerability to possible infections, which may have lethal outcomes. The treatments available can be effective, but the urgency is not fully encompassed. The drug repositioning strategy proposes effective alternatives for enhancing medical therapies for chronic diseases. Likewise, applying wound dressings as biodegradable membranes is extremely attractive due to their ease of application, therapeutic effectiveness, and feasibility in industrial manufacturing. This article aims to demonstrate the pleiotropic effects during insulin repositioning in wound closure by employing a biopolymeric membrane-type formulation with insulin. We prepared biopolymeric membranes with sodium alginate cross-linked with calcium chloride, supported in a mixture of xanthan gum and guar gum, and plasticized with glycerol and sorbitol. Human insulin was combined with poloxamer 188 as a protein stabilizing agent. Our investigation encompassed physicochemical and mechanical characterization, antioxidant and biological activity through antibacterial tests, cell viability assessments, and scratch assays as an in vitro and in vivo wound model. We demonstrated that our biopolymeric insulin membranes exhibited adequate manipulation and suitable mechanical resistance, transparency, high swelling capability (1100%), and 30% antioxidant activity. Furthermore, they exhibited antibacterial activity (growth inhibition of S. aureus at 85% and P. aeruginosa at 75%, respectively), and insulin promoted wound closure in vitro with a 5.5-fold increase and 72% closure at 24 h. Also, insulin promoted in vivo wound closure with a 3.2-fold increase and 92% closure at 10 days compared with the groups without insulin, and this is the first report that demonstrates this therapeutic effect with two administrations of 0.7 IU. In conclusion, we developed a multifunctional insulin-loaded biopolymeric membrane in this study, with the main activity derived from insulin's role in wound closure and antioxidant activity, augmented by the antimicrobial effect attributed to the polymer poloxamer 188. The synergistic combination of excipients enhances its usefulness and highlights our innovation as a promising material in wound healing materials.

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

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

Interactions between xanthan gum and phenolic acids

The molecular and colloidal-level interactions between two major phenolic acids, gallic and caffeic acid, with a major food polysaccharide, xanthan gum, were studied in binary systems aiming to correlate the stability of the binary systems as a function of pH and xanthan-polyphenol concentrations. Global stability diagrams were built, acting as roadmaps for examining the phase separation regimes followed by the fluorimetry-based thermodynamics of the interactions. The effects of noncovalent interactions on the macroscopic behavior of the binary systems were studied, using shear and extensional rheometry. The collected data for caffeic acid – xanthan gum mixtures showed that the main interactions were pH-independent volume exclusions, while gallic acid interacts with xanthan gum, especially at pH 7 with other mechanisms as well, improving the colloidal dispersion stability. A combination of fluorimetry, extensional rheology and stability measurements highlight the effect of gallic acid-induced aggregation of xanthan gum, both in structuring and de-structuring the binary systems. The above provide a coherent framework of the physicochemical aspect of binary systems, shedding light on the role of xanthan gum in its oral functions, such as in inducing texture, in model complex systems containing phenolic acids.

Xanthan gum/Guar gum-based 3D-printed scaffolds for wound healing: production, characterization, and biocompatibility screening

Biodegradable and eco-sustainable medical devices represent an urgent need to face up to the increasing pollution associated to plastic device wastes. The present study aimed to develop semisolid extruded 3D (SSE-3D)-printed medical devices using mixtures of Xanthan gum (XG) and Guar gum (GG) as a green alternative to non-biodegradable synthetic polymers. The final purpose is to prepare biocompatible, biodegradable, and sterilizable implantable scaffolds with pro-regenerative and wound-healing properties. Inks prepared with 12 % w/v XG/GG (50:50) and blended with citric (CA), succinic (SA), or tartaric acid (TA) possessed suitable rheological profiles and allowed the 3D printing of porous scaffolds with high precision and structural control. Steam-heat sterilization triggered the cross-linking through ester bond formation (confirmed by ATR-FTIR and CP/MAS 13C-NMR). The scaffold crosslinked with SA had reproducible porosity (SEM and pycnometer), maintained the initial shape after 7 days swelling in PBS pH 7.4 and subjected to compression cycles (texturometer analysis), showed good cytocompatibility and hemocompatibility, and promoted angiogenesis in ovo in a chorioallantoic membrane model, evidencing tissue integration without toxicity. Furthermore, these scaffolds attenuated collagenase activity by trapping divalent ions (Ca2+ and Zn2+). Hence, by coupling angiogenic and anticollagenase activity, XG/GG scaffolds are promising candidates for wound healing and pro-regenerative applications.

Development of a stable fermented creamy structure from hazelnut in the scope of plant-based food production

A hazelnut-based fermented creamy structure was developed from whole hazelnut kernels in the scope of plant-based food production. Firstly, heat-induced and acid-induced gelation of aqueous slurries of raw or roasted hazelnut kernels were investigated. The final structure was formed by heat treatment and fermentation by yoghurt culture along with supplementary sucrose. A stabilizer mixture of locust bean gum and xanthan gum was needed to prevent phase separation. Roasting treatment of hazelnuts reduced the temperature and increased the pH at which gelation started; however, a weak gel was obtained. On the other hand, fermentation of raw hazelnuts resulted in a gel structure with higher strength, yield stress, flow point and spreadability. Phase separation was not observed in the structures during storage. Viable lactic acid bacteria count was above 6 log cfu/g in the samples and a slight decrease was observed after storage at 4°C. Soluble protein content in the samples was reduced by roasting and fermentation but increased after storage. Roasting enhanced allergenicity of the water-soluble fraction while fermentation decreased it by about 70%. Raw hazelnuts are recommended for preparation of stable fermented gel structures with reduced allergenicity towards plant-based food production.

Experimental Investigation of a Modified Enzyme-Induced Carbonate Precipitation Solution for Sand Production Control Applications

Summary Sand production is one of the major problems that can occur in an oil or gas well. Enzyme-induced carbonate precipitation (EICP) methods have recently emerged as possible environment-friendly solutions for enhancing loose sand consolidation and preventing it from being produced with the fluids to the surface. This work explores increasing the consolidated sand strength and its treatment procedure using a modified EICP. The study also examines the characterization of precipitation generated by microorganisms using a computed tomography (CT) scan. To consolidate the sand specimen, nine different solutions were prepared. The solutions were a mixture of urea, urease, CaCl2, MgCl2, and xanthan gum in varying quantities. X-ray diffraction (XRD) analysis was conducted to determine the type of calcium carbonate (or CaCO3) polymorph. The morphology of calcium carbonate precipitation in the sand sample was visualized through scanning electron microscopy (SEM) imaging. The strength of consolidated samples was determined by the scratch test. The baseline EICP solution was exposed to different curing temperatures, namely, 25°C, 70°C, and 90°C. Out of these temperatures, the sample cured at 70°C showed the maximum strength, while the ones cured at 25°C demonstrated the weakest strength. This outcome emphasizes how crucial temperature control is in determining the strength development of the samples. The results highlight the importance of evaluating how varying curing temperatures affect specimen performance as well as emphasizing the need for accurate temperature control during experimental setups. Interestingly, samples made with a combination of CaCl2 and MgCl2 salts exhibited more strength when compared with EICP solutions formulated with only one type of salt. The consolidated sample that was prepared with xanthan gum with a concentration of 3 g/L showed high strength at 70°C. Notably, this technique offers a cost-effective solution compared with other methods developed to address sand production-related failures in production equipment. Furthermore, CT scans prove to be a valuable tool for investigating the characterization of microbially induced precipitation, including calcite, dolomite, and other minerals. This research underscores the professional approach in evaluating the efficacy of xanthan gum and CT scans in the context of EICP applications.

Rheological Properties and Kinetics of Gelation of Binary Polymers between Xanthan Gum and Locust Bean Gum.

The synergistic interaction and gelling kinetics between xanthan gum (XG) and locust bean gum (LBG) at different mass ratios (XG/LBG 9:1, 7:3, 5:5, 3:7, 1:9) were investigated using a rheometer. The results showed that the mixtures of XG and LBG induced gel formation, and the strongest gel structure was found for the mixture of XG/LBG 3:7 according to the yield stress, storage modulus (G'), and power law parameters. Temperature ramp studies indicated that heating destroyed the gels at 55~60 °C, while cooling induced the sol-gel transition at around 52 °C for all mixtures. Structure developing rate (SDR) curves showed that XG/LBG 3:7 exhibited the highest SDR during the cooling ramp among all the samples. Non-isothermal kinetic analysis demonstrated that the gelation process of XG/LBG mixtures during cooling included two steps: a high-temperature region (55~39 °C) needing higher activation energy (Ea, 111.97 to 199.20 kJ/mol for different mixtures) and a low-temperature region (39~20 °C) needing lower Ea (74.33 to 85.31 kJ/mol), which indicated higher energy barriers to overcome at the initial stage of gel formation. The lowest Ea of 74.33 kJ/mol was found for XG/LBG 3:7 in the low-temperature region. Scanning electron microscopy (SEM) showed that the gel of XG/LBG 3:7 presented the densest entanglements. These results indicated the strongest synergism interaction occurred in XG/LBG 3:7 to form gel network structures. This study will help promote the application of XG-LBG blends to design novel food structures.

Multi-supramolecular and double-network strategy improves rheological properties and oil displacement efficiency of polymers

In enhanced oil recovery (EOR), the application of polymer systems in harsh reservoir conditions is limited. This study conducted a proof-of-concept study of multi-supramolecular interactions and dual-network strategies, motivated by the desire to gain insights into the effectiveness of these higher-order self-assembled polymer flooding. Xanthan gum dual network supramolecular polymer (DN-HXG) system was obtained by multi-supramolecular cross-linking of polyacrylamide and xanthan gum, and compared with hydrophobic polyacrylamide/hydrophobic xanthan gum (HMPAM/MXG) mixture and polyacrylamide/xthan gum (HPAM/XG) mixture. The thickening and temperature and salt tolerance mechanisms of DN-HXG were analyzed by environmental scanning electron microscopy (ESEM), dynamic light scattering (DLS) and fluorescence spectra. The results show that the DN-HXG system has excellent viscoelastic and shear resistance. Due to the presence of multiple supramolecular interactions and rigid xanthan gum molecular chains, DN-HXG can withstand environments of more than 120 ℃ and 50 g/L salinity, which has good applicability in harsh reservoirs. In laboratory oil displacement experiments, DN-HXG shows obvious advantages in low-permeability core, and the recovery rate of DN-HXG is more than 20 % higher than that of conventional polymer. These experiments show that the strategies described can be applied to other synthetic polymers and biopolymers to improve their oil displacement properties.

Facile and eco-friendly fabrication of biocompatible hydrogel containing CuS@Ser NPs with mechanical flexibility and photothermal antibacterial activity to promote infected wound healing

Bacterial infections can significantly impede wound healing and pose a serious threat to the patient’s life. The excessive use of antibiotics to combat bacterial infections has led to the emergence of multi-drug-resistant bacteria. Therefore, there is a pressing need for alternative approaches, such as photothermal therapy (PTT), to address this issue. In this study, for the first time, CuS NPs with photothermal properties were synthesized using sericin as a biological template, named CuS@Ser NPs. This method is simple, green, and does not produce toxic and harmful by-products. These nanoparticles were incorporated into a mixture (XK) of xanthan gum and konjac glucomannan (KGM) to obtain XK/CuS NPs composite hydrogel, which could overcome the limitations of current wound dressings. The composite hydrogel exhibited excellent mechanical flexibility, photothermal response, and biocompatibility. It also demonstrated potent antibacterial properties against both Gram-positive and negative bacteria via antibacterial experiments and accelerated wound healing in animal models. Additionally, it is proved that the hydrogel promoted tissue regeneration by stimulating collagen deposition, angiogenesis, and reducing inflammation. In summary, the XK/CuS NPs composite hydrogel presents a promising alternative for the clinical management of infected wounds, offering a new approach to promote infected wound healing.

Investigating the Mechanism of Intravascular Bubble Formation in Designed Arrays of Vascularized Systems on a Chip.

Vascular gas embolism is a rare medical condition, resulting from the existence of air or gas in the venous or arterial system. Gas embolism is associated with a wide range of circulatory, cardiovascular, and neurological complications that can lead to sudden and unexplained death. Despite the recent increase in related studies, gas embolism remains under-reported with a poor understanding of its genesis and pathophysiology. In this work, intravascular bubble formation is investigated in an array of biomimetic microscale systems, where the endogenous generation of gas bubbles is induced by variations in the surrounding pressure. Microfluidic devices, based on polydimethylsiloxane, are designed and fabricated as vascularized systems on a chip with one main channel at two different diameters (30 µm, and 40 µm), surrounded by a pressure chamber (200 µm) on each side, at a separation of 50 µm. Two blood-equivalent solutions, at 20% and 46% hematocrit concentrations were prepared from a glycerin and xanthan gum mixture to mimic the physicochemical characteristics of the blood. As the volume of injected air increased, the events related to gas embolism were occurring at shorter timespans with more significant characteristics, i.e., length and number of bubbles. Additionally, correlations were established between the input parameters, i.e., the vascular diameter and equivalent hematocrit concentration, and the output parameters, i.e., the bubble size, velocity, frequency, and nucleation sites.Clinical Relevance- The reported results constitute a reproducible observation and quantification of intravascular bubble formation induced by global pressure variations, where the emergence of bubbles exhibits different patterns depending on biological characteristics related to gender and medical history.

Assessment of Soy Protein Acid Hydrolysate-Xanthan Gum Mixtures on the Stability, Disperse and Rheological Properties of Oil-in-Water Emulsions.

There is a growing need for natural ingredients that could be utilized for the production of food, pharmaceutical, and cosmetic emulsions. Soy protein acid hydrolysate (SPAH) is a plant-based additive used in the food industry mainly as a flavor enhancer. For the purpose of this work, however, it was mixed with a well-known natural polysaccharide, xanthan gum (XG), to produce stable 30% (w/w) sunflower oil-in-water emulsions using a rotor-stator homogenizer. In order to assess the emulsifying properties of the SPAH and its mixtures with XG, the surface tension properties of their water solutions, particle size, creaming stability, and rheological properties of the emulsions were investigated. Since the emulsions prepared using only SPAH, in various concentrations, were not stable, systems containing 5% of SPAH and 0.1, 0.2, 0.3, 0.4, or 0.5% of XG were then studied. The increase in concentration of the macromolecule led to an increase in creaming stability. The emulsions with 5% SPAH and 0.5% XG were stable for at least 14 days. The increase in XG concentration led to a decrease in d4,3, while consistency index and non-Newtonian behavior increased. The systems containing SPAH, in the absence of XG, showed shear-thinning flow behavior, which was changed to thixotropic with the addition of XG. Viscoelastic properties of emulsions containing over 0.2% of XG were confirmed by oscillatory rheological tests, demonstrating the dominance of elastic (G') over viscous (G") modulus.

Xanthan gum and Tara gum galactomannans have a synergistic effect on gelation properties

Rheology is essential for assessing the applicability of bio-based and renewable polymers because it provides crucial information about their mechanical properties, flow behavior, and processing characteristics. So, gels formed by carbohydrate polymer mixtures have specific rheological properties that can be used in the food industry to improve processes, develop new products, or replace ingredients. The aim of the research was to characterize the interactions and synergy of the aqueous mixture of Xanthan gum (XG) and Tara gum (TG). Commercial TG was previously purified, and aqueous mixtures were prepared using varying concentrations of XG and TG. Rheological properties were determined using a rotational rheometer. An equation was proposed to quantify the degree of solid behavior of the formed gel as a function of its mechanical properties. Pure TG or XG in aqueous solution exhibited pseudoplastic behavior. At a 0.4% w/w concentration, the XG solution displayed a “weak gel” behavior. The concentrations of XG and TG in the aqueous mixture of the gums had a significant effect on the gel strength, presenting a region of maximum value, limited between the concentrations of 0.4–0.5% TG and 0.2–0.3% XG. The greatest strength of the gel was obtained at intermediate concentrations of gum; however, the value of the strain limit displayed a linear increase with TG concentration, confirming the synergistic effect on the solid-like behavior and strength of the gel.

Three-Dimensional Immersion Scanning Technique: A Scalable Low-Cost Solution for 3D Scanning Using Water-Based Fluid

Three-dimensional scanning technology has been traditionally used in the medical and engineering industries, but these scanners can be expensive or limited in their capabilities. This research aimed to develop low-cost 3D scanning using rotation and immersion in a water-based fluid. This technique uses a reconstruction approach similar to CT scanners but with significantly less instrumentation and cost than traditional CT scanners or other optical scanning techniques. The setup consisted of a container filled with a mixture of water and Xanthan gum. The object to be scanned was submerged at various rotation angles. A stepper motor slide with a needle was used to measure the fluid level increment as the object being scanned was submerged into the container. The results showed that the 3D scanning using immersion in a water-based fluid was feasible and could be adapted to a wide range of object sizes. The technique produced reconstructed images of objects with gaps or irregularly shaped openings in a low-cost fashion. A 3D printed model with a width of 30.7200 ± 0.2388 mm and height of 31.6800 ± 0.3445 mm was compared to its scan to evaluate the precision of the technique. Its width/height ratio (0.9697 ± 0.0084) overlaps the margin of error of the width/height ratio of the reconstructed image (0.9649 ± 0.0191), showing statistical similarities. The signal-to-noise ratio was calculated at around 6 dB. Suggestions for future work are made to improve the parameters of this promising, low-cost technique.

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

Influences of Processing Conditions, Thickening Agents and Storage on Quality and Gamma-amino Butyric Acid Content of Germinated Brown Rice Milk

Germinated brown rice has recently been recognized as a nutritious and functional food for human health and rice milk is known as one of the most convenient and favorable products from the germinated brown rice. In this study, effects of soaking time, ratio of rice to water, thermal treatments, different thickeners and storage temperature on gamma-amino butyric acid (GABA) content and quality characteristics of germinated brown rice milk (GBRM) were investigated. The results showed that the soaking with ratio 1:10 of rice to water for 8 hours produced the highest GABA content (304.70 µg/ml) compared to other soaking treatments. The heating treatment using 90oC was the most suitable for retaining the GABA content in the obtained GBRM. Regarding the effect of thickening formulations, the mixture of guar gum and xanthan gum created the highest stable GBRM product with the stability approximately 100% after 7 days of storage. In addition, the storage at 5oC was exhibited as the most suitable among the investigated storage conditions for the preservation of GABA content, stability and microbial quality of the GBRM.

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.

Synergistic studies of Cassia tora gum with xanthan and guar gum: Carboxymethyl synthesis of cassia gum-xanthan synergistic blend and characterization

The present study describes the study of synergistic behavior of the Cassia tora (CTG) gum with xanthan gum (XG) and comparison with CTG and guar gum (GG) at varying temperatures. A carboxymethyl derivative of CTG: XG blend, having synergistic activity was synthesized and the reaction conditions were optimized using Taguchi's L′9 statistical design. The effect of solvent medium on the degree of substitution (DS) and the gelling property was also studied. The results reveal that synergistic interaction was found in the CTG: XG mixture whereas CTG: GG blend did not show synergistic behavior. The CTG: XG blend shows a highly viscous solution having 8371.9 cps viscosity at ambient temperature and gel is obtained by heating the blending solution and thereafter lowering the temperature. In continuum, an optimized carboxymethyl derivative (DS 0.16) also exhibits gelling properties. The carboxymethyl derivative was characterized by 1H NMR, FTIR spectroscopy and FESEM analysis. The synergistic action of gums may be utilized in food, cosmetics and pharmaceutical applications.

Chemical, Microbiological, and Sensory Analysis Benefits Leading to Shelf-Life Extension of Minced Beef Meat Using Essential Oil of Oregano Contained in Xanthan Gum and Guar Gum Edible Coating

In the present study, the effect of oregano essential oil, which is contained in xanthan gum and guar gum edible coating, was investigated in regard to its ability to assist with the preservation and the extension of the shelf life of minced beef meat when stored at 4 °C. Minced beef meat samples were coated with a mixture of xanthan gum and guar gum containing oregano essential oil at various levels (1–3%). The coated samples were compared with the control sample (uncoated) for bacteriological (i.e., total viable count, coliforms, and Enterobacteriaceae), physicochemical (pH), and sensorial properties (color and odor) on specific storage days (0, 3, 6, 9, and 12). There was greater microbial growth noted in the uncoated minced beef meat in comparison to the coated ones. Odor, color, and overall acceptability were significantly improved in the coated samples (p < 0.05). The chemical, bacteriological, and sensory analyses that were performed, evidenced the benefits that edible coating with oregano essential oil may have on the shelf life and quality of minced beef meat.

Gel properties of acid-induced gels obtained at room temperature and based on common bean proteins and xanthan gum

This work investigates the effect of pH (4.0, 4.5) and the protein-polysaccharide ratio (1:1–5:1) on the intermolecular interactions and gel properties of food hydrogels based on bean protein isolate (BPI) and xanthan gum (XG). Mixed hydrogels induced by acidification with glucone-δ-lactone (GDL) were obtained at room temperature, without the use of crosslinking agents, and using 1% (w/v) of total biopolymer content. The studies on intermolecular forces by a protein solubility assay and FTIR analyses showed that BPI promotes electrostatic associations with XG that depend on pH and ratio. Interestingly, hydrophobic interactions were predominant at ratios 1:1 and 2:1 even when no denaturing heat treatment was employed. In addition, the absence of heating throughout the gelation process caused no changes in the secondary structure of bean proteins as demonstrated by Raman spectroscopy. Concerning gel properties, hydrogels at pH 4.5 showed higher water holding capacity (up to 98.09%) than gels at pH 4.0 (up to 95.65%). Despite this observation, more compact and stronger gel structures were assembled at pH 4.0 as shown by SEM, dynamic oscillatory measurements, and texture profile analysis. Regarding the effect of ratio, the lowest ratios showed the best performance on the evaluated gel properties highlighting that almost all the gels with the 1:1–3:1 ratio exhibited the typical rheological behavior of strong gels. These results indicate that acidification with GDL of BPI:XG systems at ratios 1:1–3:1 at pH 4.0/4.5 and room temperature produce promising mixed hydrogels for functional foods. • Hydrogels were obtained through slow acidification of BPI:XG mixtures. • Mixed hydrogels were obtained at room temperature and without crosslinking agents. • Electrostatic and hydrophobic interactions drove the formation of mixed hydrogels. • Gels at low ratios (1:1–3:1) and both pH 4 and 4.5 showed strong-gel-character. • The food gels obtained exhibited excellent rheological and textural properties.

A comparative study on the emulsifying and foaming aspects of Gleditsia caspica galactomannan (as a new source of hydrocolloid), fenugreek galactomannan, and xanthan gum mixtures

AbstractEmulsifying and foaming aspects of samples containing three hydrocolloids (Gleditsia caspica (GG) galactomannan, xanthan gum (XG), and fenugreek galactomannan (FG)) were comprehensively investigated. By elevating the concentration of biopolymers, the values of emulsifying capacity, emulsion stability, zeta potential, and foaming stability were significantly raised. Contrarily, the values of foaming capacity, z‐average, and PDI were reduced. Among the utilized hydrocolloids, the samples containing FG especially when blended with XG had higher emulsifying capacity and emulsion stability values in comparison with other samples. Also, samples containing XG had higher foaming capacity and those containing FG had higher foaming stability values compared with other samples. The samples containing FG had higher zeta potential and lower z‐average and PDI values compared with other samples. Due to the obtained results, Gleditsia galactomannan could be considered as stabilizing agent in food formulations.Novelty impact statementIntroducing new sources of hydrocolloids (in current research, galactomannan obtained from Gleditsia caspica seed) with appropriate emulsifying and foaming properties is known as vital issue for researchers in food industry. Also, using mixture of hydrocolloids especially when G. caspica galactomannan was used in formulation of emulsions resulted in improved emulsifying and foaming aspects particularly emulsifying capacity, emulsion stability, and foaming stability.