Xanthan Research Articles

Effect of xanthan gum on stability and rheological behavior of O/W emulsion

Oil-in-water emulsions were prepared by homogeneous emulsification using glycerol stearate (and) PEG-100 stearate (A165) as emulsifier and xanthan gum (XG) as thickener. The effects of oil and XG content on the stability and flow behavior of emulsion were studied by polarizing microscope and rheometer. The hydrogen bonding interaction between xanthan gum molecules was studied by molecular dynamics simulation, and then the interaction between xanthan gum and emulsifier was further studied. The results showed that when there is no xanthan gum and the emulsifier content is 3%, the oil content increased, the particle size decreased. When the oil content is constant, the emulsion particle size decreases at first and then increases with the XG content increasing, which is due to the accumulation of XG and emulsifier on the oil-water interface, and the interfacial film thickens. The flow behavior of O/W emulsion can be described by a power law function. The emulsion without XG is Newtonian fluid at low oil content, and when the oil content increased, it was transformed into non-Newtonian fluid. The viscosity and consistency index increased with the increase of XG, which is due to the hydrogen bond between XG and emulsifier. However, the flow behavior index decreased greatly, the degree of shear thinning of emulsion enhanced. XG increased the viscosity of the mobile phase, under shear force, the deformation degree of droplets and the degree of shear thinning were different. This study can provide a reference for further regulating the stability and flow characteristics of skin care emulsion.

Rheological, textural, and swallowing characteristics of xanthan gum-modified Riceberry porridge for patients with dysphagia.

The incidence and prevalence of dysphagia worldwide are increasing yearly requiring a change in food texture to avoid malnutrition, dehydration, or sever complications. Riceberry porridges fortified with protein hydrolysate (1.5%), bio-calcium (589 mg), and thickened with xanthan gum (XG) of varying concentrations (0%, 0.255, 0.50%, 0.75%, 1.0%, and 2.0%) showed suitability for use in enriching diets of these patients. Porridges were examined using specified tests from the International Dysphagia Diet Standardization Initiative (IDDSI) and National Dysphagia Diet (NDD), and coupled with rheological, textural analyses, in vitro swallowing simulator and sensory analysis performed by a trained panel. Porridges with 0%-0.25% and 0.50%-2.0% XG were classified as IDDSI level 3 and 4, respectively, and apparent viscosities of porridges showed samples with XG displayed shear thinning behavior beneficial for patients with dysphagia. Increasing XG concentrations increased the consistency coefficient and decreased the flow behavior index (p < .05) with positive correlation of XG concentration with textural properties including firmness, consistency, cohesiveness, adhesiveness, and stickiness values. The relationship between instrumental measurements, in vitro and in vivo swallowing behavior showed high correlations with regards to XG concentration (r = .995). The findings indicate Riceberry porridges containing XG have significantly improved textural properties over those without XG for patients with dysphagia.

Drag reduction performance of binary polyacrylamide and xanthan gum solutions

Drag reduction performance of binary polyacrylamide and xanthan gum solutions

Effect of temperature on the drag reduction characteristics of xanthan gum in the liquid ring vacuum pump

Xanthan gum (XG) solution has been proven to be an effective working fluid in the liquid ring vacuum (LRV) pump to achieve significant energy savings. As an important influencing factor of the LRV pump performance, the effect of temperature on the drag reduction performance, rheological properties, and microstructure of XG solution in the LRV pump were experimentally investigated in this paper. The results indicate that with the increase of temperature, the drag reduction rate of the XG solution in the LRV pump initially rise and subsequently decline, and XG solutions with different concentrations show different optimal drag reduction temperatures. The microscopic parallel double-chain structure of XG has the same change pattern as the drag reduction performance, while the steady-state and dynamic shear characteristics of the XG solution manifest a downtrend. For instance, as the temperature of 4000 ppm XG solution increases from 10 °C to 60 °C, the drag reduction rate decreases by 20 %; the parallel double-chain structure decreases from 91.3 % to 89.9 %; the yield stress and relaxation time decrease from 4.63993 Pa to 4477.56 s to 3.37808 Pa and 143.27 s, respectively; the drag reduction rate reaches the maximum value when the temperature is 40 °C.

Experimental and Computational Study of Modified Biopolymer Xanthan Gum with Synthetic Vinyl Monomers for Enhanced Oil Recovery

AbstractUtilizing xanthan gum, a biodegradable polymer, in enhanced oil recovery (EOR) is imperative wherever there is a need for innovation in oil production that is both cost-effective and environmentally friendly. Xanthan, chosen for its natural sourcing, availability, controllability, eco-friendliness, and biodegradability, proves resilient against harsh reservoir conditions owing to its rigid structure and elongated polysaccharide chains. This study investigates two modified xanthan gum composites, achieved by grafting with synthetic vinyl monomers through emulsified polymerization. Spectroscopic characterization using FTIR and 1H-NMR, along with surface morphology analysis via atomic force microscopy (AFM) and thermal behavior screening through TGA analysis, elucidates the properties of these modified composites. Rheological behavior under reservoir conditions, including stress scanning and viscosity/shear rate dependency, was evaluated. Material modeling with the Materials Studio program simulated the equilibrium adsorption of xanthan and modified biopolymer chains on SiO2-quartz crystal to assess wettability alteration. Simulation results indicate that XG-g-AM, MMA&amp;TEVS exhibit greater stability and surface coverage with more negative electrostatic energies compared to XG and XG-g-AM&amp;MMA. The laboratory runs on a sandstone-packed model to identify the disclosed XG-g-AM&amp;MMA and XG-g-AM, MMA&amp;TEVS biopolymers as promising EOR candidates and wettability modifiers in challenging sandstone reservoirs, as per experimental outcomes.

Removal of malachite green from an aqueous environment using chitosan-xanthan gum coagulation system: A response surface methodology approach

Natural coagulants provide a safe and sustainable alternative for water treatment. Our study used shrimp shell-derived chitosan combined with xanthan gum to remove malachite green dye from water. Using a Box-Behnken design, we optimized parameters, achieving up to 99.7 % dye removal under optimal conditions: chitosan (1.75 mg/L), xanthan gum (1.73 %–3.0 %), dye (5–27.5 mg/L), pH 6.0, stirring period (5–7.5 min), and stirring rate (105 rpm). Key factors affecting sedimentation included xanthan gum dosage and its interactions with pH and stirring rate. SEM and FT-IR analyses characterized dye-polymer interactions. Pilot-scale tests on aquaculture wastewater showed significant turbidity reduction and enhanced dye removal in 15 L volumes. Toxicity assessments post remediation was performed on Artemia salina as a model organism and hatching efficiency and survival were essential parameters studied. Our findings highlight the potential for sustainable dye recovery and reuse in wastewater treatment.

Development of egg yolk-free mayonnaise using rice protein with xanthan gum

Development of egg yolk-free mayonnaise using rice protein with xanthan gum

Development and characterization of 3D printed fish gelatin and vegetable blends as nutritious meal for dysphagic patients

Dysphagia, increasingly prevalent among the aging population, poses significant nutritional challenges. 3D printing technology offers an innovative solution by creating visually appealing and appetizing dysphagia diets, offering new avenues for enhancing the dining experience of individuals with swallowing difficulties. This study explores the feasibility of using 3D printing to produce nutritionally dense meals for individuals with dysphagia. Techniques like SEM and FTIR were employed to examine ingredient interactions. Rheological properties and printing behavior were analyzed, revealing that xanthan gum (XG) as a thickener increases yield stress, elastic modulus (G′), and apparent viscosities of the ink compositions. Modest additions of XG (0.23% and 0.44%) improved the microstructure and mechanical properties, while higher concentrations (XG-0.77%) caused phase separation and reduced mechanical strength. The 3D printed products were evaluated according to IDDSI guidelines and sensory tests. XG-0.44% samples showed precise printing, excellent self-support, smooth textures, and favorable sensory evaluations, qualifying as level 4-pureed/extremely thick dysphagia diets. This study highlights the potential of 3D printing technology in creating nutritious and appealing meals for individuals with dysphagia.

Developing double-crosslinking 3D printed hydrogels for bone tissue engineering

Bone defects are one of the main causes of disability worldwide. Due to the disadvantages associated with autografts, the latest advances have been focused on tissue regeneration approaches that use injectable hydrogels or 3D printed hydrogel-based structures that could refill appropriately the bone gap area without the need for external fixatives, leading to bone formation in the long term. Injectable hydrogels could be applied in extrusion-based 3D printing as inks; in this sense, double-crosslinking hydrogels appear as ideal candidates. In this work, injectable and printable double crosslinkable hydrogels based on oxidized xanthan gum (XGox) and methacrylate polyaspartylhydrazide (PAHy-MA) were produced. The formation of dynamic hydrazone bonds, occurring between aldehyde groups on the polysaccharide backbone and hydrazine moieties of PAHy-MA, induced an instant gelation, conferring, also, injectability and self-healing properties to the hydrogels. The presence of methacrylic moieties on the synthetic polymer allowed further crosslinking upon UV irradiation that stabilized the hydrogel shape and mitigated its susceptibility to hydrolytic degradation. Obtained hydrogels showed pseudoplastic behaviour and good recovery of viscoelastic properties over time. The physicochemical and rheological characterization highlighted increased stability and higher viscoelastic moduli after photo-crosslinking. The hydrogels also showed good printability, cytocompatibility and the early formation of a bone-like matrix when osteosarcoma-derived cells (MG-63) were cultured in the scaffolds for 21 days, with an increased collagen I deposition, mineralization and the expression of characteristic osteogenic markers.

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.

Effect of carboxymethyl cellulose and xanthan gum on the quality of gluten-free cookies from rice varieties with different amylose contents

Amylose and hydrocolloids may influence the rheology of dough and quality parameters of gluten-free cookies. The present study addresses an aspect of the effect of rice varieties (IR50404, Song Hau and Jasmine) and hydrocolloids (hydrocolloids (carboxymethyl cellulose, CMC, and xanthan gum, XG) with concentrations from 1.0 to 3.0% on rice cookie quality parameters (moisture content, water activity, density, expansion ratio, hardness and sensory value). The results noted that amylose content of rice varieties mainly influenced the hardness, expansion and thickness of cookies. The CMC was strongly and positively correlated with hardness while XG had a sharply positive relation with hardness, expansion ratio and water activity of cookies. Their interaction contributed mainly to the density of the rice cookie. The most appropriate hydrocolloid contents were 2% of CMC and 1% of XG for making good quality cookies from the Song Hau rice variety with medium amylose content.

Fabrication of bacterial derived natural polysaccharide-based copolymer network hydrogels for use in drug delivery applications

Researchers are currently exploring polysaccharide gums extensively to develop materials for biomedical applications. Herein, the bacterial-derived natural polysaccharide xanthan gum (XG) was utilized to develop copolymer network hydrogels to use in drug delivery (DD) applications for sustainable development. These copolymers were synthesized by grafting METAC onto XG and characterized by FE-SEM, EDX, AFM, FTIR, XRD, 13C NMR, DSC, and TGA-DTG techniques. These hydrogels were encapsulated with the anticancer drug dacarbazine. The diffusion of dacarbazine from the hydrogels exhibited a non-Fickian diffusion mechanism, and the release profile was most appropriately explained by a zero-order kinetic model. In addition, network hydrogels illustrated their superabsorbent nature by absorbing about 15 g of fluid per gram of polymer sample. The materials revealed antioxidant activity in the DPPH scavenging method. Findings of the physicochemical, drug delivery, antioxidant and antibacterial properties of copolymers revealed their suitability for use in DD applications.

Observational Clinical Investigation Evaluating an Ophthalmic Solution Containing Xanthan Gum and Low Concentration Desonide Phosphate in Dry Eye Disease Treatment.

Patients with dry eye disease (DED) complain of a multitude of symptoms that affect their visual function and quality of life (QoL). This clinical investigation assessed the performance, tolerance, and safety of a novel preservative-free ophthalmic solution containing xanthan gum 0.2% and desonide sodium phosphate 0.025%. This was an observational, prospective, multicentric, and post-market clinical investigation to assess the effect of three times a day instillation of the study formulation in patients suffering from DED. The primary objective was to achieve a 50% reduction in conjunctival hyperemia index as assessed with the OCULUS Keratograph after 1 month of treatment compared to baseline values. The secondary objectives included patient-reported outcomes, clinical performance, and safety. Thirty patients were enrolled (21 women, 9 men) with a mean age of 61.10 ± 14.53years. The instillation of the study formulation was associated with a significant reduction in redness scores after 1 month of treatment compared to baseline (mean - 0.51 ± 0.51; p ≤ 0.0001). Although the primary endpoint was not completely met, a 50% reduction in the conjunctival hyperemia index was achieved in 23% of the participants, and 77% showed a reduction of 26% of the same index. In addition, the ophthalmic solution significantly increased tear film break-up time, and a significant reduction of corneal and conjunctival staining with fluorescein was achieved. It also reduced DED symptoms and had a very good safety profile. the study formulation produced a significant improvement in the signs, symptoms, and QoL of patients with mild to moderate DED with a good safety profile after 1 month of treatment.

Ignisphaera cupida sp. nov., a hyperthermophilic hydrolytic archaeon from a hot spring of Uzon (Kamchatka), and emended description of the genus Ignisphaera

A novel strictly anaerobic hyperthermophilic archaeon, strain 4213-coT, was isolated from a terrestrial hot spring in the Uzon Caldera, Kamchatka (Russian Federation). Coccoid cells were present singly, in pairs, or aggregates, and occasionally were motile. The strain grew at 75–100 °C and within a pH range of 5.4–8.2 with the optimum at 92 °C and pH 6.4–6.7. Strain 4213-coT was a chemoorganoheterotroph, growing on proteinaceous substrates and mono-, di- and polysaccharides (starch, guar gum, xanthan gum). It did not require sodium chloride for growth. The complete genome of strain 4213-coT was 1.74 Mbp in size; its G+C content was 36.18 %. Genome analysis allowed to identify 25 genes encoding glycosidases involved in polysaccharide hydrolysis as well as genes of ADP-forming acetate-CoA ligase, lactate dehydrogenase and two [NiFe] hydrogenases responsible for acetate, lactate and hydrogen formation during fermentation. Moreover gene cluster encoding archaellum subunits was found. According to the phylogenomic analysis strain 4213-coT formed a species-level phylogenetic lineage within Ignisphaera genus. Our phylogenomic analysis also supports the delineation of the Ignisphaera genus into a separate family Ignisphaeraceae, as recently published. Here we propose a novel species Ignisphaera cupida, sp. nov. with type strain 4213-coT (=JCM 39446T=VKM B-3715T=UQM 41593T). Ecogenomic analysis showed that representatives of the Ignisphaera are thermophilic archaea, the majority of them were found in terrestrial hot springs and deep-sea hydrothermal vents. This study allowed a better understanding of physiology and ecology of Ignisphaeraceae – a rather understudied archaeal group.

Replacing solid fat in croissant dough using xanthan gum-based oleogels. Impact on rheological properties and final product quality

Healthier croissants prepared with xanthan gum-based oleogels have been evaluated by mechanical and sensory properties. Blends containing oleogel and conventional fat (shortening, SH) (50/50) were used as fat source in the croissant doughs. The shortening/oleogel (SH/OG) blends and doughs were rheologically characterized by Small and Large Amplitude Oscillatory Shear (SAOS-LAOS) tests, whereas both doughs and baked croissants were characterized by penetration and Texture Profile Analysis (TPA) tests. Acceptability and purchase intention tests of the selected croissants was also carried out, as well as discriminatory tests to confirm whether there were differences between the samples. Different oleogels were tried, combining four food structuring agents (whey protein (WP), polysorbate Tween (TW), soy lecithin (SL) and locust bean gum (LBG)) with xanthan gum (XG) in order to structure sunflower oil.Viscoelastic moduli presented differences depending on the structuring agent used in the oleogels. SH control was firmer than all blends. However, this pattern was not reproduced in the croissant doughs. The control dough, formulated only with the shortening had an intermediated behaviour in oscillatory shear. Indeed, in texture it presented the lowest values, with a hardness similar to that of the lecithin blend. However, doughs formulated with LBG or WP blends showed the highest values for both hardness and viscoelasticity. Baked croissants formulated with SL blend presented a crumb appearance and an airy structure similar to the control. Croissants formulated with the other blends were more compact and had higher hardness values. Therefore, formulation containing SL blend was selected for further analysis. Control and SL-based doughs followed the same pattern when large deformations were applied: shear stiffening and shear thinning behaviour. Regarding sensory analysis in final croissants, no differences in appearance, texture, flavour and overall liking were obtained. There was also no difference in purchase intention, so that the formulation with SL oleogels was optimal for the healthier croissants proposed.

Development and characterisation of nutritionally enriched honey filling as novel alternative to commercial fat-based filling for bakery applications

This research aimed to develop a novel bakery filling ingredient using honey by incorporating watermelon rind (WMR) paste and xanthan gum (XG) as an alternative to conventional fat-based fillings. The study effectively optimised honey filling preparation using a Box-Behnken design, considering variables three key independent variables: WMR paste (10–30 % w/w of honey weight), XG (1–1.5 % w/w of honey weight), and vacuum drying time (5–10 h). The impact of these was systematically evaluated across baking stability, total phenolic content (TPC), firmness, and water activity of the honey filling. The optimal conditions for honey filling preparation were identified as 27.31 % WMR paste, 1.1 % XG, and a drying time of 8 h and 54 min. The incorporation of WMR paste led to notable improvements of TPC, total flavonoid content (TFC), antioxidant capacity; however, XG played a vital role in enhancing the baking stability and viscoelastic nature of honey filling samples. To comprehensively assess the physicochemical, rheological, and thermal characteristics, a comparison was drawn between raw honey, optimised honey filling (OHF), and a commercial chocolate filling (CCF) as a reference. The CCF exhibited slightly higher viscoelastic behaviour but lower structural stability in comparison to OHF. On the other hand, OHF demonstrated thermal properties like those of the CCF, with enhanced antioxidant activity, lower moisture content, and minimal fat content. Therefore, OHF introduces a bakery filling option as an alternative to CCF, with superior nutritional value and enhanced rheological stability.

Comparative study of the rheology and texture of konjac glucomannan-xanthan gum complexes in water and simulated gastric fluid and their effect on gastric emptying

The viscosity of natural hydrocolloids plays as an essential role in body weight loss. However, the viscosity of natural hydrocolloids may change dramatically in the complicated gastrointestinal tract, especially in mixed hydrocolloid systems where interactions occur. These changes can be flexible. Here, the rheological and textural characteristics for the combination of konjac glucomannan (KGM) and xanthan gum (XAG) in water and simulated gastric fluid (SGF), as well as the effects on gastric emptying were explored. The results showed the viscosity, elastic modulus and textural parameters (firmness, consistency, adhesiveness, and cohesion) of the high-ratio KGM/XAG complexes in water were significantly higher than those in SGF. In contrast the opposite was true for the low-ratio KGM/XAG complexes. The viscosity of the equal proportional complexes was significantly lower in water than in SGF, but the textural parameters were significantly higher in SGF than in water. The interactions between KGM and XAG were concentration-dependent, more potent at low concentrations and weaker at higher concentrations. Dynamic gastric emptying ex vivo results showed no significant difference between the complexes of different ratios, but they were significantly higher than single KGM. The high pH and viscosity of digestives were highly correlated with delayed gastric emptying. In conclusion, viscosity should be accurately described when it comes to viscosity retarding gastric emptying because of the huge difference in viscosity between water and SGF. These results contribute to a deeper understanding of the interactions between the physicochemical properties of hydrocolloids and the human body and provide a basis for the targeted design of hydrocolloid structures.

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

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

Wheat gliadin/xanthan gum intermolecular complexes: Interaction mechanism and structural characterization

In this study, the interactions between wheat gliadin (GL) and xanthan gum (XG) were investigated to design new systems with potential applications as a gluten-free substitute product. Combining spectral with morphological and molecular docking methods allowed the establishment of the complexation mechanism between globular hydrophobic GL and the hydrophilic XG with an extended and partially disordered backbone. GL maintains intact its hydrophobic core even at high GL/XG ratios and organizes into small aggregate–type assemblies. The stable and uniform complexes have a low GL content, based on intermolecular hydrogen bonds and hydrophobic interactions. The GL/XG combining ratio influences the size, structure and interaction mechanism of the microparticles. The preferred sites of interaction and the binding affinities were determined by molecular docking on GL libraries and XG models. This research may provide significant knowledge for the development of low-GL wheat food products using a dietary fiber polysaccharide as a functional compound.

QbD Approach in Cosmetic Cleansers Research: The Development of a Moisturizing Cleansing Foam Focusing on Thickener, Surfactants, and Polyols Content.

Cleansing products, particularly innovative cosmetic foams, must efficiently remove impurities with minimal impact on the skin barrier and have a favorable sensory profile. The choice of product ingredients is crucial to ensure the optimal characteristics. The current study aims to provide a comprehensive framework for understanding the variability in the characteristics of a cleansing foam to achieve desired properties. The novelty of this study lies in the combination of ingredients for their potential synergistic and complementary effects in cleansing dry skin, as well as the application of Quality by Design (QbD) elements to develop and optimize the formulation of cleansing foam. The effects of varying the concentration of mild surfactants, polyols, and gel-forming agents on the properties of the gels and of the generated foams were studied. Significant influences of the formulation factors were observed: an increased ratio of xanthan gum positively impacted the texture properties of the gel, whereas higher concentrations of surfactants had a negative impact on these parameters. Additionally, increasing the polyols ratio was found to negatively influence the foaming property and stability of the foam. The study established an optimal formulation of a cleansing foam with a ratio of 0.45% xanthan gum, 26.19% surfactants and 2.16% polyols to be used for dry skin hygiene.