Xanthan Research Articles

Composite coating of xanthan gum with sodium nitroprusside alleviates the quality deterioration in strawberry fruit

Strawberry is an important and highly nutritious fruit crop that undergoes various postharvest qualitative losses. Therefore, the present study aimed to assess the synergistic effect of xanthan gum (XG) coatings with sodium nitroprusside (SNP) on the antioxidant defense system of strawberries during 16 days of storage by dipping method. The results on the 16th day of storage revealed that in comparison to control, the composite coating of XG 0.50 % + SNP reduced fruit weight loss (31.35 %) and spoilage incidence (87.22 %), along with effectively delayed respiration rates (16.44 %). Furthermore, the coatings maintained the biochemical properties of fruit including soluble solids content (7.05 %), titratable acidity (30.05 %), total flavonoid content (31.05 %), total anthocyanins content (17.59 %) and total phenols content(38.20 %) as compared to untreated fruit. The XG 0.50 % + SNP coated fruits also registered significantly (p < 0.05) higher total antioxidant activity (TAA) and antioxidant enzyme activities including catalase), peroxidase, and phenylalanine ammonia-lyase throughout the storage. Additionally, functionalized coating of XG with SNP suppressed the activity of polyphenol oxidase (PPO). This study proved that the application of coating of XG 0.50 % + SNP 2.0 mM is a potential treatment to preserve the postharvest quality of strawberries.

Experimental study on mechanical and hydraulic properties of xanthan gum improved low liquid limit silty soil

The low liquid limit silty soil in the North China plain area is generally unsuitable for direct use as roadbed and slope soil. In order to improve the performance of low liquid limit silty soil, xanthan gum was used as an improver. Through a series of tests, the improvement effect of xanthan gum on low liquid limit silty soil was studied. The test results showed that Xanthan gum as an improver could significantly improve the unconfined compressive strength of silty soil. With the increase in dosage and curing age, the unconfined compressive strength of improved silty soil continued to improve and eventually tended to stabilize. The optimal dosage and curing period were 2% and 7 days, respectively. In addition, Xanthan gum could greatly improve the permeability and disintegration of low liquid limit silty soil. The permeability coefficient of improved silty soil with a content of 0.75% Xanthan gum and a 7-day curing period was 4.73 × 10−4 m·s−1, which was only 1.10% of that of plain silty soil at the same curing period. After immersion in water for 12 h, the soil only experienced slight disintegration. The scanning electron microscope image showed that the gel generated by the hydration reaction of Xanthan gum could improve the compactness and integrity of the soil by filling the voids, thus significantly improving the mechanical and hydraulic properties of the low liquid limit silty soil.

Development and characterization of edible and active coating based on xanthan gum nanoemulsion incorporating betel leaf extract for fresh produce preservation

Developing an edible and active coating, incorporating environmentally-friendly antimicrobial agents into edible polymers, provides an eco-friendly alternative to conventional packaging and exhibits significant potential in preserving the quality of postharvest food. Herein, we aim to develop a novel edible and active coating based on xanthan gum (XG) nanoemulsion (NE) incorporating betel leaf extract (BLE) for the preservation of fresh produce. The total phenolic content, total flavonoid content, and antioxidant capacity of the methanol extract of BLE at various concentrations were characterized. Further development of the active coating at different formulations of Tween 80 (1 % and 3 % w/v), XG (0.1 % to 0.5 % w/v), and BLE (1 % to 5 % w/v) was characterized by physical stability, viscosity, and antimicrobial properties. Results showed that the active coating at 1 % BLE showed significant antimicrobial properties against diverse bacterial and fungal foodborne pathogens (e.g., B. cereus, S. aureus) and fungal cultures (e.g., C. albicans). The study also examined the shelf-life of tomatoes coated with the BLE-XG NE solution, stored at 4 °C for 27 days. Analyses of weight retention, soluble solids, pH, texture, sensory attributes, and microbial populations showed that the coating effectively preserved tomato quality, highlighting its potential to preserve fresh produce and enhance food security.

Investigating the interfacial and bulk rheological properties of emulsions containing dry bean powder

This study aimed to investigate the impact of varying proportions of dry bean powder on the rheological properties of oil-in-water emulsions. Emulsions were formulated utilizing xanthan gum or dry bean powder across a range of concentrations, including 1%, 3%, 5%, and 7%. Additionally, a control emulsion (CTR) was formulated using xanthan gum exclusively. The rheological properties of the resulting emulsions, both linear and nonlinear, were characterized. Moreover, the correlation between microstructural attributes and the interfacial rheological response within these emulsion systems was thoroughly examined. A prominent observation was the occurrence of shear thinning, characterized by a reduction in viscosity under applied shear stress. Notably, the control emulsion (CTR) displayed the lowest interfacial viscosity values, whereas emulsions incorporating increasing proportions of dry bean powder demonstrated a proportional rise in interfacial viscosity. The highest consistency coefficient and apparent viscosity was recorded in the 7%DB sample with a value of 3.23 Pa.sn and 0.56 Pa.s, respectively. This suggests that emulsions formulated with dry bean powder may yield a more resilient interfacial film, attributed to the protein content inherent in dry beans. The establishment of a viscoelastic interfacial layer facilitated by dry bean powder in appropriate concentrations significantly contributes to the long-term stability of the emulsion. Unraveling the intricate relationship between interfacial behaviors holds paramount importance in advocating for the utilization of dry bean powder as a plant-based protein source. In conclusion, the incorporation of dry bean powder enhances the formation of interfacial films in O/W emulsions.

Pressure Changes Across a Membrane Formed by Coacervation of Oppositely Charged Polymer-Surfactant Systems.

We investigate the mass transfer and membrane growth processes during capsule formation by the interaction of the biopolymer xanthan gum with CnTAB surfactants. When a drop of xanthan gum polymer solution is added to the surfactant solution, a membrane is formed by coacervation. It encapsulates the polymer drop in the surfactant solution. The underlying mechanisms and dynamic processes during capsule formation are not yet understood in detail. Therefore, we characterized the polymer-surfactant complex formation during coacervation by measuring the surface tension and surface elasticity at the solution-air interface for different surfactant chain lengths and concentrations. The adsorption behavior of the mixed polymer-surfactant system at the solution-air interface supports the understanding of observed trends during the capsule formation. We further measured the change in capsule pressure over time and simultaneously imaged the membrane growth via confocal microscopy. The cross-linking and shrinkage during the membrane formation by coacervation leads to an increasing tensile stress in the elastic membrane, resulting in a rapid pressure rise. Afterward, the pressure gradually decreases and the capsule shrinks as water diffuses out. This is not only due to the initial capsule overpressure but also due to osmosis caused by the higher ionic strength of the surfactant solution outside the capsule compared to the polymer solution inside the capsule. The influence of polymer concentration and surfactant type and concentration on the pressure changes and the membrane structure are studied in this work, providing detailed insights into the dynamic membrane formation process by coacervation. This knowledge can be used to produce capsules with tailored membrane properties and to develop a suitable encapsulation protocol in technological applications. The obtained insights into the mass transfer of water across the capsule membrane are important for future usage in separation techniques and the food industry and allow us to better predict the capsule time stability.

Development of shake powdered food with cocoa, mesquite pod flour, oak extract and agave fructans, quality characteristics and glycemic index

PurposeThe purpose of this study was to development of a new chocolate-flavored powdered food supplement enriched with mesquite pod flour, oak extract and agave fructans, with proper sensory characteristics as well as its physicochemical and glycemic quality.Design/methodology/approachA powdered shake was formulated using experimental design (23) with mesquite (Prosopis laevigata) pod flour, oak (Quercus convallata) extracts, nonalkalinized cocoa, agave fructans, milk protein and xanthan gum. Sensory analysis (choice profile method, ranking test, focus group, quantitative descriptive analysis), moisture, ash, fiber, protein and lipids, pH, color, wettability, dispersibility and rheological tests were done. Phenolic profiling analysis to samples was done by ultraperformance liquid chromatography coupled to photodiode array detection and electrospray ionization tandem mass spectrometry, antioxidant activity was measured by 2,2’-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical cation, ferric reducing antioxidant power and oxygen radical absorbance capacity, glycemic index (GI) and glycemic load were evaluated.FindingsThe main sensory attributes in the powders were chocolate, bitter, astringent, grass/linseed flavors (p < 0.05). The product has protein [66.9%], carbohydrates [22.0%], lipids [1.6%], ash [2.7%] and moisture [6.8%], with wettability (23 s), and dispersibility of 77.9%. Catechin, epicatechin, gallocatechin, procyanidin B2, chlorogenic, coumaric and ferulic acids were identified. GI and caloric load not show differences between men (73.3±2.4, 4.4±0.1) and women (67.0±2.1, 4.1±0.1) (p > 0.05).Originality/valueThe use of mesquite pods, oak and agave fructans in powder food supplement is an alternative to obtain a product high in protein, with good sensory properties, antioxidant activity and moderate GI.

Functional Quality Analysis of Composite Flour from Millet and Xanthan Gum for Pasta Dough

Background: The main aim of this study was to determine the functional and physical characteristics of composite flour prepare with flour of rice, finger millet and xanthan gum which can be with rice flour, finger millet and xanthan gum flour which can be used in the manufacture of pasta and bread in India due to its easy availability. Methods: Xanthan gum at 0, 0.5, 1.0, 1.5 and 2.0% level were mixed in uniform amounts of flour prepared with finger millet and rice flour. The functional and physico-chemical parameters like ash, moisture, protein, fat and other properties like swelling power, water retantion capacity, foaming capacity, bulk density and oil absorption capacity were determined. Result: Moisture, ash, fat and protein were 9.8-10.6%, 1.1-3.8%, 1.9-1.8% and 7.4-7.1%, each. The composite flour moisture content was under 12%, making safe storage for a long time. The water retention capacity, swelling power, bulk density, oil absorption capacity and foaming capacity as determined were 7.02 to 7.35 g/g, 106 to 364%, 0.869 to 0.994 gm/ml, 4.0 to 2.9% and 85 to 127%.

Comprehensive rheological analysis of structurally related acetan-like heteroexopolysaccharides from two Kozakia baliensis strains in surfactants and galactomannan blends

Natural biopolymers become increasingly attractive as bio-based alternatives to petrol-based rheological modifiers, especially in personal care applications. However, many polysaccharides exhibit undesired properties in cosmetic applications such as limited viscosifying characteristics, unpleasant sensory properties, or incompatibility with certain formulation compounds. Here, a comprehensive rheological analysis of non-decorated acetan-like heteroexopolysaccharides derived from two Kozakia baliensis strains was performed in selected surfactant formulations. The results were compared to native xanthan gum and a genetically engineered xanthan variant, Xan∆gumFGL, which lacks any acetyl- and pyruvyl moieties and whose rheological properties are unaffected by saline environments. All four polysaccharides displayed a highly similar rheological performance in the non-ionic surfactant lauryl glucoside, while the rheological properties differed in amphoteric and anionic surfactants cocamidopropyl betaine and sodium laureth sulfate due to minor changes in side chain composition. Polysaccharide precipitation was observed in the presence of the cationic surfactant. Nevertheless, the native heteroexopolysaccharide derived from K. baliensis LMG 27018 shows significant potential as a salt-independent rheological modifier compared to the genetically engineered Xan∆gumFGL variant. In addition, blends of heteroexopolysaccharides from K. baliensis and several galactomannans displayed synergistic effects which were comparable to native xanthan gum-galactomannan blends. This study shows that heteroexopolysaccharides of K. baliensis are capable of further extending the portfolio of bio-based rheological modifiers.

Enhancing Low-Fat Probiotic Yogurt: The Role of Xanthan Gum in Functionality and Microbiological Quality

The objective of this study was to determine the effect of XG addition on low-fat yogurt (LFY) properties. Pasteurized skimmed buffalo milk (SBM) was heated to 95 ± 2 °C for 16 s, cooled to 40 ± 1 °C, and then divided into six treatment lots. The treatments included the following: T1 (control), T2 (0.2% XG), T3 (0.4% XG), T4 (0.6% XG), T5 (0.8% XG), and T6 (1% XG). A proportion of 2% of a mixed starter culture from Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB), and Bifidobacterium bifidum (BB) in the ratio 1:1:1 was added. Yogurt was manufactured following the standard manufacturing protocol. Chemical composition and texture were determined at fresh time, while water-holding capacity (WHC), viscosity, and syneresis % were determined at 0, 7, 14, and 21 days of storage. Total bacterial counts (TBC), lactobacilli, streptococci, and bifidobacteria counts were determined at 0, 7, 14, and 21 days of storage. Sensory analysis was performed immediately upon the cooling stage (time zero) and then after 14 and 21 days of storage. The experiment was performed in trice. The results obtained showed that the addition of XG in LFY significantly (p &lt; 0.05) decreases the pH, total protein (TP), and ash, and significantly (p &lt; 0.05) increased the total solids (TS). Additionally, the addition of XG led to a significant (p &lt; 0.05) increase in hardness, WHC, and viscosity; however, syneresis significantly (p &lt; 0.05) decreased. The addition of higher amounts of XG led to a significant (p &lt; 0.05) decrease in the TBC and led to a significant (p &lt; 0.05) increase in counts of ST, LB, and BB during the first two weeks of the storage period. Sensory evaluation revealed that increasing the XG concentration up to 0.8% increased the product’s acceptability among panelists; however, further increasing the concentration to 1% had a detrimental impact on its acceptability. To conclude, this study showed that XG can be used as a stabilizer in the manufacturing of LFY as well as a prebiotic for starter culture and improve the quality of LFY.

Multifunctional konjac glucomannan/xanthan gum self-healing coating for bananas preservation

Damage to the integrity of the preservation coating on the fruit surface will seriously affect the shelf life of the fruit. In this work, the strong hydrogen bond interaction between xanthan gum (XG) and konjac glucomannan (KGM) could form hydrogel films with self-healing properties. The introduction of gallic acid (GA) was beneficial to further improve the antioxidant activity and UV shielding performance of the composite films. Surprisingly, the mechanical properties and gas (water vapor, O2 and CO2) barrier properties of the KGM film crosslinked by XG were significantly improved. The experiment of banana preservation showed that the composite coating could effectively delay the water loss and browning of bananas, slow down the decomposition of pectin and starch in the flesh, and extend the shelf life of bananas for >6 days. Therefore, this multifunctional coating is an excellent packaging material and has a very broad application prospect in the field of food preservation.

Possibilities of Using Phaseolus Vulgaris and Phaseolus Lunatus Beans in Pasta Production

In last decade, in scientific literature, various pulses dominate as raw material of new pasta development. The production of pulse pasta is complex technological process, generally based on extrusion technology. The aim of the study was to produce spaghetti-type pasta from Phaseolus vulgaris (variety unknown) and Phaseolus lunatus (variety Kontra). The recipes made with xanthan gum and corn starch as a binder, the optimal cooking time and water absorption capacity was determined. In the experiment, wheat semolina spaghetti was used as a control sample. Four types of spaghetti were prepared using a single-screw extruder, then dried in a rotary oven and stored until analysis. Pasta cooking properties have been determined. The obtained data were compared using t-test. There were significant differences between obtained spaghetti and control sample. The results confirm that beans can be used in pasta production.

Development of spray‐dried oat milk powder with improved stability

AbstractBackground and ObjectivesOat milk is a plant‐based milk alternative and rich in various nutrients, however, the liquid product with a shorter shelf life limits its sales and consumption. This study is designed to develop an oat milk powder (OMP) using spray drying and improve the stability of reconstituted OMP by adding stabilizers.FindingsResults revealed that the optimal spray drying temperature was 160°C and the feed rate was 14 mL/min. The developed OMP showed higher bulk density compared to commercial soymilk powder. Furthermore, OMP maintained high contents of nutrients, including total phenol, β‐glucan, and various essential amino acids. The addition of stabilizers in OMP significantly decreased the turbidity and increased the pH stability, thermal stability, and freeze‐thaw stability of reconstituted OMP.ConclusionThe developed OMP product has abundant nutrients as well as stable physiochemical properties. Xanthan gum is the most effective stabilizer in improving the stability of reconstituted OMP across a wide range of pH and temperature.Significance and NoveltyThis study was the first to process oat milk into powder products and compare the effectiveness of different stabilizers in improving its stability. Our results suggest that OMP is a promising plant‐based beverage with stable physiochemical properties.

Influence of Xanthan Gum-Based Soil Conditioners on the Geotechnical Properties of Soils

The impact of climate change has become increasingly severe in forests, where droughts and strong winds on the one hand and extreme rainfall events on the other hand can damage forest ecosystems. To mitigate the effects of drought and enhance soil water retention capacity, three types of soil conditioners (SCs), labeled SC_R, SC_CG, and SC_ZZC, were developed as part of the European project ONEforest. All the conditioners are based on Xanthan gum and have different types and amounts of fillers with diverse cellulose fiber lengths. These can offer the potential to optimize the SC characteristics, e.g., water absorption, water retention, and mechanical stability. This paper focuses on the influence of fillers in the SCs on the geotechnical properties of forest soils from Ljubelj in the Alpine part of Slovenia (S1), Catalonia, northeastern Spain (S2), and Heldburg, Germany (S3). The results show an increase of 53% to 100% in the water absorption of treated soil. A less favorable impact of the SCs was found on the drained shear strength and the compressibility. The drained shear strength of untreated forest soils in a saturated state was S1 c′ = 4.4 kPa, φ′ = 33.5°; S2 c′ = 1.4 kPa, φ′ = 30.0°; and S3 c′ = 12 kPa, φ′ = 28.0°. The addition of SCs results in a reduction in the drained shear strength of saturated mixtures. The reduction depends on the dosage of added SC—whether it is a low (L) or a high (H) dosage. For instance, when the soil S1 was treated with a low dosage of the soil conditioner SC_R, it demonstrated a cohesion (c′) of 11 kPa and a friction angle (φ′) of 27.0°. However, increasing the dosage of the SC_R led to a decrease in both the cohesion and the friction angle for the same soil (c′ = 7.7 kPa, φ′ = 25.0°). Additionally, the type of soil conditioner also impacts the drained shear strength. Among the mixtures with a high dosage of the SC_R, SC_CG, or SC_ZZC, those containing the SC_CG with the longest fibers stand out, demonstrating the highest friction angle. Therefore, longer fibers can be a promising component of the SCs to reduce the negative influence of XG on the mechanical properties of treated soils.

Synbiotic encapsulation against Vibrio parahaemolyticus infection in whiteleg shrimps

Vibrio parahaemolyticus is a severe pathogenic bacterium which causes significant mortality and economical loss in shrimp farming. To control vibriosis in whiteleg shrimps (Litopenaeus vannamei), we developed synbiotic beads by microencapsulating probiotic of Lactobacillus plantarum and prebiotic of xanthan gum in agarose matrix through emulsion technique. Coculture method indicated that synbiotic beads reduce viability of Vibrio parahaemolyticus by 3 orders of magnitude. The high inhibitory activity of synbiotic beads against pathogen could result from the antibacterial substances secreted from encapsulated probiotics, and access blocking of pathogens to prebiotics as food source so that the encapsulated prebiotics solely stimulate nearby probiotic growth without boosting pathogen growth. Bacterial challenge test indicated that exposure to synbiotic beads in advance can delay mortality and increase shrimp survival from 10% to 57%. As a smart encapsulation platform, our design can be extended to various probiotics, prebiotics, and pathogens, thus providing an alternative strategy to the use of antibiotics for disease prevention and sustainable aquaculture.

Effect of hydrothermal treatment on the rheological properties of xanthan gum

In this study, the effect of hydrothermal treatment with different temperatures (120–180 °C) on the rheological properties of xanthan gum was evaluated. When the temperature of hydrothermal treatment was relatively low (120 °C), the rheological properties of the hydrothermally treated xanthan gum was similar to the untreated xanthan gum (pseudoplastic and solid-like/gel-like behavior). However, as the temperature of hydrothermal treatment was higher, the rheological properties of the hydrothermally treated xanthan gum changed greatly (e.g., a wider range of Newtonian plateaus in flow curves, existence of a critical frequency between the storage modulus (G') and the loss modulus (G") in the dynamic viscoelasticity measurement, variation of complex viscosity). Although the hydrothermal treatment showed little influence on the functional groups of xanthan gum, it altered the micromorphology of xanthan gum from uneven and rough lump-like to thinner and smoother flake-like. In addition, higher concentration (2 %) of hydrothermally treated xanthan gum made its viscosity close to that of the untreated xanthan gum (1 %). Besides, hydrothermal treatment also affected the effect of temperature and salt (CaCl2) adding on the rheological properties of xanthan gum. Overall, this study can provide some useful information on the rheological properties of xanthan gum after hydrothermal treatment.

Green biopolymer stabilizer induced robust removal of vanadium (V) by sulfidated microscale zerovalent iron

The in situ remediation of V(V) pollution in groundwater by the sulfidated microscale zero-valent iron (S-mZVI) is promising, while the practical application of S-mZVI faces a great challenge due to its gravitational sedimentation. Herein, we proposed an effective and environmentally friendly strategy to stabilize S-mZVI using xanthan gum (XG), and elucidated the mechanisms focused on the XG-induced stabilization, the removal of V(V) by S-mZVI and XG composites (S-mZVI@XG), and the XG-enhanced removal of V(V). First, S-mZVI@XG was fabricated with various XG concentrations, and the characterization confirmed the presence of the adsorbed and dispersed XG. Then, the stability of S-mZVI@XG was tested. It was found that as XG increased, the stability of S-mZVI@XG was improved due to electrostatic repulsion and steric-hinerance effect. Specifically, the settlement of S-mZVI@XG5 (XG = 5.0 g·L-1) was not found, and by contrast, more than 87.0 % of S-mZVI settled in 10 min. Finally, the application of S-mZVI@XG towards V(V) removal was studied. The results showed that the removal rate of V(V) reached 95.2 % by S-mZVI@XG5, greater than that by pristine S-mZVI (64.0 %). The reduction of V(V) to V(IV) and V(III) by Fe0, Fe2+, and S2- and the precipitation were major removal mechanisms. In addition, the XG-enhanced removal of V(V) was mainly ascribed to the stabilization and synergistic effects. These findings provided mechanical and technical insights into the practical application of stabilized S-mZVI for remediation of V(V) pollution in groundwater.

Enhanced Nanoparticle Sensing in a Highly Viscous Nanopore.

Slowing down translocation dynamics is a crucial challenge in nanopore sensing of small molecules and particles. Here, it is reported on nanoparticle motion-mediated local viscosity enhancement of water-organic mixtures in a nanofluidic channel that enables slow translocation speed, enhanced capture efficiency, and improved signal-to-noise ratio by transmembrane voltage control. It is found that higher detection rates of nanoparticles under larger electrophoretic voltage in the highly viscous solvents. Meanwhile, the strongly pulled particles distort the liquid in the pore at high shear rates over 103 s-1 which leads to a counterintuitive phenomenon of slower translocation speed under higher voltage via the induced dilatant viscosity behavior. This mechanism is demonstrated as feasible with a variety of organic molecules, including glycerol, xanthan gum, and polyethylene glycol. The present findings can be useful in resistive pulse analyses of nanoscale objects such as viruses and proteins by allowing a simple and effective way for translocation slowdown, improved detection throughput, and enhanced signal-to-noise ratio.

Multidimensional opioid abuse deterrence using a nanoparticle-polymer hybrid formulation

Misuse of prescription opioid drugs is the leading cause of the opioid crisis and overdose-related death. Abuse deterrent formulations (ADFs) have been developed to discourage attempts to tamper with the formulation and alter the ingestion methods. However, abusers develop complex extraction strategies to circumvent the ADF technologies. For comprehensive deterrence of drug abuse, we develop tannic acid nanoparticles (NPs) that protect encapsulated opioids from solvent extraction and thermal challenge (crisping), complementing the existing formulation strategy to deter injection abuse. Here, we develop a hybrid ADF tablet (NP-Tab), consisting of iron-crosslinked tannic acid NPs encapsulating thebaine (model opioid compound), xanthan gum, and chitosan (gel-forming polymers), and evaluate its performance in common abuse conditions. NP-Tab tampered by crushing and suspended in aqueous solvents forms an instantaneous gel, which is difficult to pull or push through a 21-gauge needle. NPs insulate the drug from organic solvents, deterring solvent extraction. NPs also promote thermal destruction of the drug to make crisping less rewarding. However, NP-Tab releases thebaine in the simulated gastric fluid without delay, suggesting that its analgesic effect may be unaffected if consumed orally as prescribed. These results demonstrate that NP-Tab can provide comprehensive drug abuse deterrence, resisting aqueous/organic solvent extraction, injection, and crisping, while retaining its therapeutic effect upon regular usage.

Co-fermentation and post-processing: development of a novel myrtle rice beverage, and analysis of its product characteristics

ABSTRACT To fully develop the medicinal and edible value of myrtle and improve the market visibility, myrtle berries and glutinous rice were used as raw materials and co-fermented using rice leaven. Uniform design method was used to determine the optimal fermentation conditions. The co-fermentation product was then underwent post-processing, including blending, grinding and homogenization, to produce a novel myrtle rice beverage, which was analyzed for product characteristics. Results showed that the optimal fermentation conditions were a myrtle berries of 24%, a rice leaven of 1%, a water addition amount of 100%, a fermentation temperature of 22°C, a fermentation time of 96 h. The co-fermented product was diluted 1:3 with water, ground, and homogenized with 0.1% agar and 0.2% xanthan gum to produce the final myrtle rice beverage. The beverage boasts a low sugar and alcohol content, along with a moderate level of acidity, making it a healthy beverage with antioxidant properties.

A xanthan gum and carbomer-codispersed divalent manganese ion-loaded tannic acid nanoparticle adjuvanted inactivated pseudorabies virus vaccine induces balanced humoral and cellular immune responses

Adjuvants including aluminum adjuvant (Alum) and oil-water emulsion have been widely used in inactivated pseudorabies virus (PRV) vaccines to improve their performance, however, they are not sufficient to protect from PRV infection because of the weak immune response and poor Th1-type immune response. Divalent manganese ion (Mn2+) has been reported to increase the cellular immune response significantly. In this work, a xanthan gum and carbomer-dispersed Mn2+-loaded tannic acid-polyethylene glycol (TPMnXC) nanoparticle colloid is developed and used as an adjuvant to improve the performance of the inactivated PRV vaccine. The good in vitro and in vivo biocompatibility of the developed TPMnXC colloid has been confirmed by the cell viability assay, erythrocyte hemolysis, blood routine analysis, and histological analysis of mouse organs and injection site. The TPMnXC-adjuvanted inactivated PRV vaccine (TPMnXC@PRV) significantly promotes higher and more balanced immune responses indicating with an increased specific total IgG antibody and IgG2a/IgG1 ratio, efficient splenocytes proliferation, and elevated Th1- and Th2-type cytokine secretion than those of control groups. Wild PRV challenge experiment is performed using mice as a model animal, achieving a protection rate of up to 86.67 %, which is much higher than those observed from the commercial Alum. This work not only demonstrates the high potentiality of TPMnXC in practical applications but also provides a new way to develop the Mn2+-loaded nanoadjuvant for veterinary vaccines.