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.

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.

Study on the improvement of clay properties by xanthan gum and its application on ecological slope protection engineering

Traditional substrate binder releases greenhouse gases during the production and application processes, and is detrimental to the vegetation restoration on slopes. To develop a new environmentally friendly soil substrate, this paper conducted a serial of experimental studies on the ecological function and mechanical properties of the xanthan gum (XG)-amended clay by plant growth tests and direct shear tests. The improvement mechanism of the xanthan gum (XG)-amended clay has also explored through microscopic examinations. Experimental results of plant growth tests show that the germination of ryegrass seeds and growth of seedlings can be effectively promoted by adding a proper content (≤2%) of XG into clay. Plants in substrates with 2% of XG grew best, while a high content (3-4%) of XG has an inhibitory effect on the plant growth. The results of direct shear tests illustrate that the shear strength and cohesion both increase with the increase of XG contents, while the internal friction has an opposite trend. The improve mechanism of the xanthan gum (XG)-amended clay were also explored by XRD tests and micro-scopic examinations. It is found that shows that XG does not react chemically to form new mineral components after mixing with clay. The mechanism of XG improving clay is mainly because the XG gel can fill the pores between clay particles, and enhance the cementation between clay particles. XG can enhance the mechanical properties of clay and offset the deficiencies of traditional binder. It can play an active role in the ecological slope protection project.

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.

Effect of different amphiphilic emulsifiers complexed with xanthan gum on the stability of walnut milk and structural characterization of their complexes

The kind of compounding emulsifier used and the amount of compounding have a significant impact on the emulsion's stability. In this study, the average particle size, Zeta potential, emulsification index, laser confocal microstructure, and rheological properties shows that the ratio of monoglyceride-xanthan gum and sucrose ester-xanthan gum could maintain the good stability of the emulsion in a certain range, and the monoglyceride and sucrose ester compounding could effectively improve the stability of the emulsion in a specific ratio (7:3). The results of fluorescence spectroscopy, Fourier transform infrared spectroscopy and sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that the simultaneous complexation of three substances was more likely to produce hydrophobic interactions with walnut proteins than the simultaneous complexation of two substances. Also confirmed were the hydrogen bonding connections between the proteins and the monoglyceride, sucrose ester, and xanthan gum. Monoglyceride and xanthan gum complexes were also found to stabilize more proteins.

A sterilizable platform based on crosslinked xanthan gum for controlled-release of polymeric micelles: Ocular application for the delivery of neuroprotective compounds to the posterior eye segment

TPGS (D-α-tocopheryl polyethylene glycol 1000 succinate) polymeric micelles show interesting properties for ocular administration thanks to their solubilization capability, nanometric size and tissue penetration ability. However, micelles formulations are generally characterized by low viscosity, poor adhesion and very short retention time at the administration site. Therefore, the idea behind this work is the preparation and characterization of a crosslinked film based on xanthan gum that contains TPGS micelles and is capable of controlling their release. The system was loaded with melatonin and cyclosporin A, neuroprotective compounds to be delivered to the posterior eye segment. Citric acid and heating at different times and temperatures were exploited as crosslinking approach, giving the possibility to tune swelling, micelles release and drug release. The biocompatibility of the platform was confirmed by HET-CAM assay. Ex vivo studies on isolated porcine ocular tissues, conducted using Franz cells and two-photon microscopy, demonstrated the potential of the xanthan gum-based platform and enlightened micelles penetration mechanism. Finally, the sterilization step was approached, and a process to simultaneously crosslink and sterilize the platform was developed.

Hydrophobic association-improved multi-functional hydrogels with liquid metal droplets stabilized by xanthan gum and PEDOT:PSS for strain sensors

The synthesis of liquid metal-infused hydrogels, typically constituted by polyacrylamide networks crosslinked through covalent bonds, often encounters a conundrum: they exhibit restricted extensibility and a diminished capacity for self-repair, owing to the inherently irreversible nature of the covalent linkages. This study introduces a hydrophobically associated hydrogel embedding gallium (Ga)-droplets, realized through the in situ free radical copolymerization of hydrophobic hexadecyl methacrylate (HMA) and hydrophilic acrylamide (AM) in a milieu containing xanthan gum (XG) and PEDOT:PSS, which co-stabilizes the Ga-droplets. The Ga-droplets, synergistically functioning as conductive agents alongside PEDOT:PSS, also expedite the hydrogel's formation. The resultant XG/PEDOT:PSS-Ga-P(AM-HMA) hydrogel is distinguished by its remarkable extensibility (2950 %), exceptional toughness (3.28 MJ/m3), superior adherence to hydrophobic, smooth substrates, and an innate ability for hydrophobic-driven self-healing. As a strain sensing medium, this hydrogel-based sensor exhibits heightened sensitivity (gauge factor = 12.66), low detection threshold (0.1 %), and robust durability (>500 cycles). Furthermore, the inclusion of glycerol endows the XG/PEDOT:PSS-Ga-P(AM-HMA) hydrogel with anti-freezing properties without compromising its mechanical integrity and sensing acumen. This sensor adeptly captures a spectrum of human movements, from the nuanced radial pulse to extensive joint articulations. This research heralds a novel approach for fabricating multifaceted PAM-based hydrogels with toughness and superior sensing capabilities.

Biological investigation of a novel nanocomposite based on xanthan gum-alginate hydrogel/PVA, incorporated with ZnMnFe2O4 nanoparticles

In light of the need to create new materials that are safe for use in biomedical applications like wound healing and tissue engineering, a unique nanocomposite was formulated and produced in the current investigation. A biocompatible hydrogel was created using natural polymers xanthan gum (XG) and alginate (Alg). In order to enhance the mechanical characteristics of the natural polymer-based hydrogels, polyvinyl alcohol (PVA) was added to the hydrogel matrix. Subsequently, the XG-Alg hydrogel/PVA structure was combined with ZnMnFe2O4 nanoparticles in order to augment the antibacterial efficacy of the biomaterial. The XG-Alg hydrogel/PVA/ZnMnFe2O4 nanocomposite was analyzed using XRD, EDX, FT-IR, TGA, and FE-SEM techniques to determine its properties. In addition, the mechanical properties of the pure hydrogel were compared to those of the XG-Alg hydrogel/PVA/ZnMnFe2O4 nanocomposite. The nanocomposite exhibited a biocompatibility of 96.45 % and 94.32 % with HEK293T cell lines after 24 h and 48 h of incubation, respectively, in biological evaluations. Furthermore, a significant antibacterial efficacy was demonstrated against both gram-positive S. aureus and gram-negative E. coli bacteria. The findings suggest that the developed XG-Alg hydrogel/PVA/ZnMnFe2O4 nanocomposite has promising qualities for use in biomedical fields, such as tissue engineering.

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.

Biofilm hydrogel derived from physical crosslinking (self-assembly) of xanthan gum and chitosan for removing Cd2+, Ni2+, and Cu2+ from aqueous solution

This study aimed to fabricate a series of biodegradable hydrogel films by gelating/physically crosslinking a blend of xanthan gum (XG) and chitosan (CS) in various combinations using a facile, green, and low cost solution casting technique. The adsorption of Cd2+, Cu2+ and Ni2+ by the XG/CS biofilm in aqueous solution was studied in batch experiments to determine how the pH of the solution, contact time, dosage of adsorbent, initial metal ion concentration and ionic strength affect its adsorption. A highly pH-dependent adsorption process was observed for three metal ions. A maximum amount of Cd2+, Ni2+, and Cu2+ ions was adsorbable with 50 mg of the adsorbent at pH 6.0 for an initial metal concentration of 50 mg.L-1. An empirical pseudo-second-order model seems to fit the kinetic experimental data reasonably well. It was found that the Langmuir model correlated better with equilibrium isotherm when compared with the Freundlich model. For Cd2+, Ni2+, and Cu2+ ions at 25 °C, the maximum monolayer adsorption capacity was 152.33, 144.79, and 139.71 mg.g-1, respectively. Furthermore, the biofilm was capable of regenerating, allowing metal ions to adsorb and desorb for five consecutive cycles. Therefore, the developed biodegradable film offers the potential for remediation of specified metal ions.

Research progresses on carboxymethyl xanthan gum: Review of synthesis, physicochemical properties, rheological characterization and applications in drug delivery

Xanthan gum is a nonionic polysaccharide widely explored in biomedical, nutraceutical, and pharmaceutical fields. XG suffers from several drawbacks like poor dissolution, lower bioavailability and an inability to form hydrogels. The carboxymethyl derivative of XG, CMX, has better solubility, dissolution, and bioavailability characteristics. Moreover, due to its anionic character, it forms water insoluble hydrogels upon crosslinking with metal cations. CMX hydrogels are used to prepare matrix tablets, microparticles, beads, and films. CMX hydrogels has been used in drug delivery and tissue engineering fields. CMX hydrogels are used for sustained gastrointestinal, colon targeted, and transdermal delivery of drugs. CMX nanoparticles have been used for targeted delivery of anticancer drugs to tumor cells. CMX hydrogels have already made significant strides in drug delivery and tissue engineering fields. Further understanding of the physicochemical properties and rheological characteristics of CMX would enable researchers to explore newer applications of CMX. This review article thus aims to discuss the synthesis, physicochemical properties, and rheological characteristics of CMX. The article also gives critical insights on the versatility of CMX as a drug delivery carrier and presents prospective trends on applications of CMX.

Molecular modification of low-dissolution soy protein isolates by anionic xanthan gum, neutral guar gum, or neutral konjac glucomannan to improve the protein dissolution and stabilize fish oil emulsion

Herein, the effects of anionic xanthan gum (XG), neutral guar gum (GG), and neutral konjac glucomannan (KGM) on the dissolution, physicochemical properties, and emulsion stabilization ability of soy protein isolate (SPI)-polysaccharide conjugates were studied. The SPI-polysaccharide conjugates had better water dissolution than the insoluble SPI. Compared with SPI, SPI-polysaccharide conjugates had lower β-sheet (39.6 %-56.4 % vs. 47.3 %) and α-helix (13.0 %-13.2 % vs. 22.6 %) percentages, and higher β-turn (23.8 %-26.5 % vs. 11.0 %) percentages. The creaming stability of SPI-polysaccharide conjugate-stabilized fish oil-loaded emulsions mainly depended on polysaccharide type: SPI-XG (Creaming index: 0) > SPI-GG (Creaming index: 8.1 %-21.2 %) > SPI-KGM (18.1 %-40.4 %). In addition, it also depended on the SPI preparation concentrations, glycation times, and glycation pH. The modification by anionic XG induced no obvious emulsion creaming even after 14-day storage, which suggested that anionic polysaccharide might be the best polysaccharide to modify SPI for emulsion stabilization. This work provided useful information to modify insoluble proteins by polysaccharides for potential application.

A self-assembling hydrogel nanocomposite based on xanthan gum modified with SiO2 NPs and HPAM for improved adsorption of crystal violet cationic dye from aqueous solution

This paper presents the rational design and novel synthesis of multifunctional nanocomposite hydrogel derived from xanthan gum (XG) modified with silica nanoparticles and partially hydrolyzed polyacrylamide (HPAM) via H-bonding interactions (self-assembly) through the "green" gelation process in water. Different techniques have been employed to characterize HPAM/SiO2@XG, including FT-IR, FE-SEM, XRD, TEM, BET, and TG/DTG as well as swelling kinetics. Crystal violet (CV)'s adsorption performance was investigated using batch experiments by varying various variables involving adsorbent composition, pH, adsorbent quantity, contact time, CV concentration, ionic strength, and temperature. A well-fitting Langmuir isotherm was found for the adsorption data at 30 °C and pH 7.0, yielding 342.19 mg CV/g as the equilibrium state's maximum adsorption (qm). CV adsorption data agreed better with the pseudo-second-order model than other kinetic models. Furthermore, the HPAM/SiO2@XG nanocomposite hydrogel showed a significant increase in adsorption capacity over the SiO2@XG hydrogel precursor. According to thermodynamic analysis, CV adsorbs to HPAM/XG@SiO2 spontaneously and exothermically. Our results showed that the nanocomposite hydrogel's functional groups interact with CV predominantly through electrostatic interactions, coupled with H-bonding. Nanocomposite hydrogel has been regenerated using a five-cycle adsorption-desorption process, and the efficiency of CV removal has remained a satisfactory level of removal efficiency (94.5 % to 71.5 %).

Self-adhesive, freeze-tolerant, and strong hydrogel electrolyte containing xanthan gum enables the high-performance of zinc-ion hybrid supercapacitors

Hydrogel electrolyte is an ideal candidate material for flexible energy storage devices due to its excellent softness and conductivity properties. However, challenges such as the inherent mechanical weakness, the susceptibility to be frozen in low-temperature environments, and the insufficiency of hydrogel-electrode contact persist. Herein, a "Multi in One" strategy is employed to effectively conquer these difficulties by endowing hydrogels with high strength, freeze-resistance, and self-adhesive ability. Multiple hydrogen bond networks and ion crosslinking networks are constructed within the hydrogel electrolyte (PVA/PAAc/XG) containing polyvinyl alcohol (PVA), acrylic acid (AAc), and xanthan gum (XG), promoting the enhanced mechanical property, and the adhesion to electrode materials is also improved through abundant active groups. The introduction of zinc ions provides the material with superior frost resistance while also promoting electrical conductivity. Leveraging its multifunction of superior mechanical strength, anti-freeze property, and self-adhesive characteristic, the PVA/PAAc/XG hydrogel electrolyte is employed to fabricate zinc ion hybrid supercapacitors (ZHS). Remarkably, ZHS exhibits outstanding electrochemical performance and cycle stability. A remarkable capacity retention rate of 83.86 % after 10,000 charge-discharge cycles can be achieved at high current densities, even when the operational temperature decreases to -60 °C, showing great potential in the field of flexible energy storage devices.

Effects of alternative sweeteners with or without xanthan gum on the physicochemical properties of scone products

The physicochemical properties of scones made with alternative sweeteners (stevia, sucralose, and allulose) at different ratios (30, 70, and 100%) with or without xanthan gum were investigated. Nineteen samples were evaluated for crust color, moisture content, specific volume, and texture properties. Scones with allulose had lower L values but higher a and b values due to the Maillard and caramelization reactions. The moisture content increased with xanthan gum addition, thereby decreasing the specific volume. The sample with 30% of stevia (ST30), 30% of sucralose (SC30), and 30% of allulose and xanthan gum (AL30G) had similar characteristics to the sample with sucrose (CON). In the consumer acceptance test, CON was the most preferred, but ST30 showed no significant difference. AL30G was less preferred because of its lack of sweetness. Overall, the physicochemical properties and consumer acceptance of ST30 were closest to those of CON, suggesting its potential use in scone products.

Supplementary Information

The online version contains supplementary material available at 10.1007/s10068-023-01416-9.

Synergistic impact of natural gums and crosslinkers on the properties of oilseed meals based biopolymeric films

The waste material utilization from available agricultural resources can be beneficial in the field of economic, social, and environmental well-being. One of the main industrial crops used to manufacture oil from oilseeds worldwide is agricultural waste, such as the cake made from oilseeds. In this study, de-oiled cakes are used to create biopolymeric films. Three widely accessible oilseed meals viz. flaxseed, soybean, and mustard were gathered, ground, and sieved. A film forming suspension of defatted meals along with natural gums (acacia and xanthan gum) and crosslinkers (citric acid and glutaraldehyde) were formed. The suspension was cast into petri dishes and dried to produce smooth and even films. The physical, functional, color, thermal and morphological properties of the oilseed meals-gums crosslinked biopolymeric film were evaluated and statistical analysis was performed. The solubility was found to be decreased and tensile strength was increased with the addition of citric acid and increase in tensile strength. There was significant difference observed in the values of elongation at break after addition of citric acid as crosslinker. The research shows how oilseed meals enriched with natural gum and crosslinkers may be converted into biopolymeric films, which can then be used in food packaging to lessen reliance on petroleum-based, non-biodegradable plastics.

Review on emerging trends and challenges in the modification of xanthan gum for various applications

This review explores the realm of structural modifications and broad spectrum of their potential applications, with a special focus on the synthesis of xanthan gum derivatives through graft copolymerization methods. It delves into the creation of these derivatives by attaching functional groups (-OH and -COOH) to xanthan gum, utilizing a variety of initiators for grafting, and examining their diverse applications, especially in the areas of food packaging, pharmaceuticals, wastewater treatment, and antimicrobial activities. Xanthan gum is a biocompatible, biodegradable, less toxic, bioactive, and cost-effective natural polymer derived from Xanthomonas species. The native properties of xanthan gum can be improved by cross-linking, grafting, curing, blending, and various modification techniques. Grafted xanthan gum has excellent biodegradability, metal binding, dye adsorption, immunological properties, and wound healing ability. Owing to its remarkable properties, such as biocompatibility and its ability to form gels resembling the extracellular matrix of tissues, modified xanthan gum finds extensive utility across biomedicine, engineering, and the food industry. Furthermore, the review also covers various modified derivatives of xanthan gum that exhibit excellent biodegradability, metal binding, dye adsorption, immunological properties, and wound healing abilities. These applications could serve as important resources for a wide range of industries in future product development.

A comparative study on the rheological properties of concentrated xanthan gum in combination with gum arabic or gum arabic-based emulsion

A goal of this study is to explore the difference in rheological properties of xanthan gum (XG)-based mixtures with gum arabic (GA) or GA-based emulsion (GAE). The stability of GAE was improved by thickening with XG. The intrinsic viscosity of all mixtures decreased as GA concentration increased, implying an XG conformational transition from the disordered to the ordered form. All mixtures except for an XG-GA mixture at 6.0 % GA attained a higher consistency index value than XG alone, indicating synergistic interactions between the components. At a high GA concentration (>3.0 %), the XG-GAE mixture showed higher relative apparent viscosity values than the XG-GA mixture. All mixtures except for an XG-GA mixture at 6.0 % GA showed higher elastic modulus and lower viscous modulus values than XG alone. Consequently, all mixtures showed lower tan δ values (0.26-0.30) than XG alone (0.31). Moreover, with a high GA concentration (>1.5 %), the XG-GAE mixtures achieved lower relative tan δ values than XG-GA mixture. These results indicate that XG formed a higher weak gel-like network with GAE than GA. Overall, the findings demonstrate that the interaction between XG and GA is influenced by conformational changes in the latter in both aqueous and emulsion systems.

Chitosan and silica nanoparticles-modified xanthan gum-derived bio-nanocomposite hydrogel film for efficient uptake of methyl orange acidic dye

In this contribution, a bio-nanocomposite hydrogel film (CS/XG.SiO2) of chitosan/silica NPs-modified xanthan gum was prepared via a facile solution casting blending approach and utilized to capture the anionic methyl orange (MO) from aqueous solution. A Taguchi standard method was used to optimize the hydrogel nanocomposite synthesis reaction conditions after comprehensive characterization using various techniques. Under various operating parameters, the hydrogel biofilm was tested for its effectiveness in adsorbing MO dye in a batch process. In agreement with Langmuir isotherm, the CS/XG.SiO2 biofilm was capable of adsorbing MO at a maximum capacity of 294 mg/g at pH 5.30, contact time 45 min, temperature 25 °C, and concentration (C0) 50 mg/L. Pseudo-second-order model and adsorption kinetics data well matched. The thermodynamic data indicate that adsorption occurred spontaneously and exothermically. The main mechanisms driving the adsorption are electrostatic interactions and hydrogen bonding between the CS/XG.SiO2 nanocomposite and the dye. Furthermore, the biofilm is regenerative, allowing for up to five reuses while maintaining a 75 % dye removal efficiency. This study highlights that the CS/XG.SiO2 hydrogel nanocomposite is an inexpensive, reusable, and eco-friendly bio-adsorbent that is capable of anionic dye adsorption.

Impact of Whey Protein Isolate and Xanthan Gum on the Functionality and in vitro Digestibility of Raw and Cooked Chestnut Flours

Due to the limitations of the properties of chestnut flour, its applications have been restricted. The objective of this study is to investigate the impact of whey protein isolate (WPI) and xanthan gum (XG) on the functional and digestive properties of chestnut flour, specifically focusing on gel texture, solubility and swelling power, water absorption capacity, freeze-thaw stability and starch digestibility. The addition of both WPI and XG reduced the gel hardness, gumminess and chewiness of the co-gelatinized and physically mixed samples. Furthermore, the inclusion of physically mixed WPI and XG led to an increase in the solubility (from 58.2 to 75.0%) and water absorption capacity (from 3.11 to 5.45 g/g) of chestnut flour. The swelling power of the chestnut flour was inhibited by both additives. WPI was superior to XG at maintaining freeze-thaw stability, by reducing the syneresis from 71.9 to 68.1%. Additionally, WPI and XG contributed to the inhibition of starch hydrolysis in the early stage of digestion, resulting in a lower starch digestibility of chestnut flours. This research provides insights into the interaction mechanisms between WPI, XG, and chestnut flour, offering valuable information for the development of chestnut flour products with enhanced properties.

Production and application of xanthan gum-prospects in the dairy and plant-based milk food industry: a review

Xanthan gum (XG) is an important industrial microbial exopolysaccharide. It has found applications in various industries, such as pharmaceuticals, cosmetics, paints and coatings, and wastewater treatment, but especially in the food industry. The thickening and stabilizing properties of XG make it a valuable ingredient in many food products. This review presents a comprehensive overview of the various potential applications of this versatile ingredient in the food industry. Especially in the plant-based food industries due to current interest of consumers in cheaper protein sources and health purposes. However, challenges and opportunities also exist, and this review aims to identify and explore these issues in greater detail. Overall, this article represents a valuable contribution to the scientific understanding of XG and its potential applications in the food industry.

Development of a novel bionanocomposite of UiO-66/xanthan gum/alginate crosslinked by calcium chloride for azo dye removal: Insight into adsorption kinetics, isotherms, and thermodynamics

In the present work, UiO-66/xanthan gum/alginate bionanocomposite adsorbent was fabricated using the in-situ crosslinking-gelation method, characterized by different techniques, and finally used for the removal of methylene blue dye from aqueous solution. Adsorption studies were performed using batch experiments and the influencing operational parameters such as contact time, initial pH solution, temperature, initial dye concentration, adsorbent dose, pHPZC, swelling, regeneration, and reuse of the adsorbent were investigated. The various kinetic models (pseudo-first-order, pseudo-second-order, Elovich, and intraparticle diffusion) and isotherm models (Langmuir, Freundlich, Temkin, and Dubinin-Radushkevich) were used to analysis of the experiment results. The results were best fitted to the pseudo-second-order kinetic and Langmuir isotherm models. The maximum adsorption capacity of dye on the adsorbent was obtained at 9.96 mg/g at pH = 11. The value of pHPZC for the adsorbent was obtained at about 8. According to thermodynamic parameters, the dye adsorption was found as spontaneous and endothermic due to the negative value of the ΔG° and ΔH°. After 4 times of reusability cycles, the adsorption efficiency remained above 86 %, which represented a certain regeneration ability. As a result, this research indicates that UiO-66/xanthan gum/alginate bionanocomposite can be utilized as a promising bio-adsorbent for azo dye removal from contaminated wastewater.

Co-delivery of vitamin C and β-carotene in W/O/W emulsions stabilized by modified aggregated insoluble soybean protein hydrolysate-xanthan gum complexes

Environmentally friendly emulsifiers safe for human consumption are urgently needed to stabilize emulsions for applications in the food industry. In this study, we prepared complexes combining modified aggregated insoluble soybean protein hydrolysate (AISPH) mixed with xanthan gum (XG) (0.05-0.3 %, w/v), and further to construct water-in-oil-in-water (W/O/W) emulsions to deliver vitamin C and β-carotene. We observed a decrease in the AISPH α-helix and β-sheet content, surface hydrophobicity, and fluorescence intensity all decreased after binding. In contrast, the particle size and absolute ξ-potential significantly increased, indicating that molecular non-covalent interactions occurred in the solution. The emulsification property of AISPH was also improved by adding XG, and the AISPH-XG-stabilized emulsion showed improved stability, encapsulation efficiency, and rheological properties. Among them, AISPH-XG-0.25-stabilized emulsion exhibited a smaller particle size (8.41 ± 0.49 μm) and the highest encapsulation efficiency for vitamin C (90.03 ± 0.23 %) and β-carotene (70.56 ± 0.06 %). Additionally, simulated gastric digestion indicated that vitamin C and β-carotene bioavailability increased by 3.6 and 5.8 times, respectively. Finally, the emulsion exhibited good pH, ionic, and thermal stability. In general, AISPH-XG-stabilized W/O/W emulsions showed good stability and carrying capacity, providing a theoretical basis for improving their application.

Physicochemical properties and stability of oil-in-water emulsions stabilized by soy protein isolate and xanthan gum

The aim of this work was to determine rheological and disperse characteristics and stability of oil-in-water emulsions stabilized by soy protein isolate (SPI) and xanthan gum (XG), as natural components. The effects of their combination on emulsion stabilization have not been investigated yet. The existence of interactions between the two macromolecules were indicated by the influence of XG on SPI surface hydrophobicity and surface tension values. Increase in SPI concentration from 1 to 3 % shift of distribution curves towards smaller particle size, while the opposite effects of further increase of SPI was obtained. The emulsions stabilized by SPI showed shear-thinning flow behavior, which changed to thixotropic at 5 % of SPI concentration. The presence of XG in emulsions at low concentrations did not affect the size distribution of the droplets, while at 0.1 % of XG Sauter mean diameter value raised and distribution curves were shifted towards a higher particle size. The presence of XG at higher concentration resulted in thixotropic flow behavior of emulsions. Also, increase in XG concentration led to the increase in consistency index and extent of non-Newtonian behavior of emulsions and enhanced the influence of the elastic modulus and creaming stability of the systems.

Data-driven intelligent modeling, optimization, and global sensitivity analysis of a xanthan gum biosynthesis process

In this study, the focus was to produce xanthan gum from pineapple waste using Xanthomonas campestris. Six machine learning models were employed to optimize fermentation time and key metabolic stimulants (KH2PO4 and NH4NO3). The production of xanthan gum was optimized using two evolutionary optimization algorithms, particle swarm optimization, and genetic algorithm while the importance of input features was ranked using global sensitivity analysis. KH2PO4 was the most important input and was found to be beneficial for xanthan gum production, while a limited amount of nitrogen was needed. The extreme learning machine model was the most adequate for modeling xanthan gum production, predicting a maximum xanthan yield of 10.34 g/l (an 11.9 % increase over the control) at a fermentation time of 3 days, KH2PO4 of 15 g/l, and NH4NO3 of 2 g/l. This study has provided important insights into the intelligent modeling of a biostimulated process for valorizing pineapple waste.