Structural, mechanical, barrier and antioxidant properties of pectin and xanthan gum edible films loaded with grapefruit essential oil

This research focused on the development of films based on pectin and xanthan gum composite loaded with different concentrations of grapefruit essential oil (GFO). The fabricated films were characterized to assess the effect of GFO on the structural, mechanical, barrier, chemical, and antioxidant properties. The addition of GFO enhanced the functional properties of the films, as confirmed by FTIR analysis showing molecular interactions within the film matrix. SEM observations revealed that films with higher GFO content had a smoother, more compact structure with uniform oil distribution. Films loaded with oil demonstrated enhanced water resistance, as their decreased permeability ranged from 0.733 ± 0.009 to 0.561 ± 0.020 (g mm)/(m2.h.kPa). Additionally, these films showed a notable increase in tensile strength, ranging from 2.91 ± 0.19 to 8.55 ± 0.62 MPa. However, the addition of oil led to a reduction in the elongation at break of the films, which decreased from 52.84 ± 3.41 % to 12.68 ± 1.52 %, and a decline in transparency from 87.57 ± 0.65 % to 76.18 ± 1.12 %. Fabricated films exhibited enhanced antioxidant properties, as evidenced by increased DPPH• and ABTS•+ radical scavenging activities with the addition of GFO. The findings of the current study suggest that GFO is an effective natural additive for enhancing the physiochemical properties of pectin and xanthan gum-based films, making them more suitable for food packaging applications.

Waste to value: Enhancing xanthan gum hydrogel with wine lees extract for optimal performance

The current study investigated the potential of utilizing wine lees extract (WLE) from red wine to enhance the sustainability and cost-effectiveness of xanthan gum (XG). A novel hydrogel system was successfully generated by cross-linking WLE and XG. Response surface methodology (RSM) was used to thoroughly analyze the characteristics of this novel hydrogel to understand its behavior and possible applications. Consistency index (K), flow behavior index (n), water holding capacity (%), and oil binding capacity (%) of the cross-linked hydrogels were optimized, and the best formulation was determined to be 0.81 % XG + 0.67 % WLE and crosslink temperature of 47 °C. The addition of WLE (0-1 % w/v) to different concentrations of XG (0-1 % w/v) was found to have a notable impact on the rheological properties, but changes in cross-link temperature (45-65 °C) did not have a significant effect. The activation energy was increased by incorporating WLE at XG concentration above 0.5 %, indicating a more robust and stable structure. FTIR and SEM analyses confirmed the chemical bonding structure of the optimum hydrogel. Incorporating WLE could significantly improve the functional properties of XG hydrogels, allowing the development of healthier product formulations.

Investigating the rheological properties and 3D printability of tomato-starch paste with different levels of xanthan gum

Tomato is an inexpensive vegetable with high nutritional value，but it does not have the suitable self-supporting ability for 3D printing. Xanthan gum (XG) is a common thickener that may improve 3D printability of tomatoes paste. This study evaluated the printability of tomato-starch paste (TSP) by examining its rheological and textural properties and microstructure of 3D samples. The rheological results showed that apparent viscosity, recovery rate, storage modulus, loss modulus, initial and average rheological forces, and shear stress increased significantly (P < 0.05) with increase of XG levels in tomato-starch paste. The low-field NMR results showed that T21 and T22 of the TSP decreased with increase of XG levels (P < 0.05). With increase of XG levels, a dense network structure in the TSP was formed as observed in the microstructural images. The TSP with 5 g/kg XG had the highest printing accuracy, and the textural property showed that the addition of 5 g/kg of XG significantly improved the hardness, elasticity, and chewability of TSP (P < 0.05). Overall, with increase of XG levels the fluidity of the pseudoplastic gel formed by the tomato-starch system and increased the density of the structure, resulting in improved extrudability, shape stability, and self-supporting property.

Development of thiolated xanthan gum-stearylamine conjugate based mucoadhesive system for the delivery of biochanin-A to melanoma cells

Recently, instead of creating new active compounds, scientists have been working to increase the bioavailability and residence time of existing drugs by modifying the characteristics of the delivery systems. In the present study, a novel mucoadhesive bioconjugate (SN-XG-SH) was synthesized by functionalizing a polysaccharide xanthan gum (XG) with cysteamine hydrochloride (CYS) and a lipid stearylamine (SN). FTIR, CHNS and 1H NMR studies confirmed the successful synthesis of SN-XG-SH. Mucoadhesion of the thiolated XG was enhanced and evaluated by different methods. Disulfide bond formation between thiolated XG and skin mucus enhances mucoadhesive behavior. The mucoadhesive bioconjugate was used to prepare nanoparticles for the delivery of hydrophobic biochanin-A (Bio-A) for the treatment of melanoma. The thiolated xanthan gum nanoparticles also demonstrated high drug entrapment efficiency, sustained drug release, and high storage stability. The drug loaded nanoparticles (Bio-A@TXNPs) significantly improved the cytotoxicity of Bio-A against human epidermoid cancer cells (A431 cells) by inducing apoptosis and changing mitochondrial membrane potential. In conclusion, thiolation of XG improves its mucoadhesive properties and prolongs the release of Bio-A. Thus, thiolated XG conjugate has a high potential for use as a bioadhesive agent in controlled and localised delivery of drugs in different skin diseases including melanoma.

Effect of in-situ biochemical modification on the synthesis, structure, and function of xanthan gum based bacterial cellulose generated from Tieguanyin oolong tea residue hydrolysate

The effect of in-situ biochemical modification on the synthesis, structure, and function of xanthan gum based bacterial cellulose generated from Tieguanyin oolong tea residue hydrolysate was evaluated for the first time. This modification could overcome the inhibitory effect of the hydrolysate and the bacterial cellulose yield with 0.6% xanthan gum addition increased by 260.8% compared with that without xanthan gum addition. Bacterial cellulose and xanthan gum were combined by the in-situ modification and the alteration of fermentation medium rheological properties by xanthan gum addition might be beneficial for their combination. The average diameter of the bacterial cellulose microfibrils was increased by the modification, and it had a great influence on the crystalline structure of the bacterial cellulose. Additionally, both the water absorption and texture properties of the bacterial cellulose was strengthened by the modification. Overall, this modification showed great potential for efficient and effective xanthan gum based bacterial cellulose production.

Evolutions of synergistic binding between konjac glucomannan and xanthan with high pyruvate group content induced by monovalent and divalent cation concentration

Synergistic interaction gels could be formed by synergistic type-A and type-B bindings between konjac glucomannan (KGM) and xanthan during cooling. Adding salt ions significantly altered those bindings and thus the gel-related properties. The results showed that adding NaCl or CaCl2 eliminated type-B binding due to an electrostatic shielding effect. Adding NaCl or CaCl2 (3 and 6 mM) enhanced type-A binding by neutralizing the negative charge of COOH and reducing the electrostatic repulsion among xanthan chains, as evidenced by an increase in the onset temperature of exotherm peak, the formation of more parallel multiple filaments, and an increase in aggregation structures (>1.0 nm) and gel hardness. When CaCl2 concentration was higher, Ca2+ bridged side-chain clusters into more complex structures, which would hardly participate in the formation of helical structures and weaken type-A binding. The results obtained are beneficial for the rational design and preparation of KGM/xanthan gels with synergistic interaction.

The Effect of Ionic Strength on the Formation and Stability of Ovalbumin-Xanthan Gum Complex Emulsions

Protein-polysaccharide complexes have been widely used to stabilize emulsions, but the effect of NaCl on ovalbumin-xanthan gum (OVA-XG) complex emulsions is unclear. Therefore, OVA-XG complex emulsions with different XG concentrations at pH 5.5 were prepared, and the effects of NaCl on them were explored. The results indicated that the NaCl significantly affected the interaction force between OVA-XG complexes. The NaCl improved the adsorption of proteins at the oil-water interface and significantly enhanced emulsion stability, and the droplet size and zeta potential of the emulsion gradually decreased with increasing NaCl concentrations (0-0.08 M). In particular, 0.08 M NaCl was added to the OVA-0.2% XG emulsion, which had a minimum droplet size of 18.3 μm. Additionally, XG as a stabilizer could improve the stability of the emulsions, and the OVA-0.3% XG emulsion also exhibited good stability, even without NaCl. This study further revealed the effects of NaCl on emulsions, which has positive implications for the application of egg white proteins in food processing.

Evaluation of the impact of tragacanth/xanthan gum interpolymer complexation with chitosan on pharmaceutical performance of gels with secnidazole as potential periodontal treatment

Periodontitis consists a group of dental disorders that affect about 70 % of the world population. The therapy mainly relies on mechanical removing bacterial biofilm, nevertheless, local or systemic antibacterial agents play a key role in treating the acute conditions. Secnidazole is a newer derivative of commonly used metronidazole with high safety profile and broad spectrum of antimicrobial activity. The aim of the study was to evaluate the applicability of polyelectrolyte complex-based hydrogels composed of anionic tragacanth with addition of xanthan gum and cationic chitosan as carriers for buccal/intra pocket delivery of secnidazole. Prepared hydrogels with 5 % and 10 % (w/w) drug content were evaluated pharmaceutically towards inter alia physicomechanical, rheological and thermal properties, drug release kinetics, swelling behavior or antimicrobial activity. Cytotoxicity against human primary umbilical vein endothelial cells was also assessed with two independent method. Stable compositions with secnidazole were obtained, however, various miscibility of the drug with the polymers was noted. By adding chitosan, antibacterial activity and swelling performance of the gels were improved, nevertheless, drop of the mucoadhesiveness was also recorded. Hydrogels with 5 % secnidazole were selected as effective antimicrobial compositions with the highest cytocompatibility. They might be considered as promising for oromucosal application with special attention given to SEC as an alternative locally administered antimicrobial agent.

Fabrication and characterization of dihydromyricetin-loaded microcapsules stabilized by glyceryl monostearate and whey protein-xanthan gum

Dihydromyricetin (DMY) is a lipophilic nutrient with various potential health benefits; however, its poor storage stability and low solubility and bioavailability limit its applications. This study aims to encapsulate DMY in microcapsules by membrane emulsification and freeze-drying methods to overcome these issues. Glyceryl monostearate (GMS, solid lipid) and octyl and decyl glycerate (ODO, liquid lipid) were applied as the inner cores. Whey protein and xanthan gum (XG) were used as wall materials. The prepared microcapsules had an irregular blocky aggregated structure with rough surfaces. All the microcapsules had a DMY loading of 0.85 %-1.1 % and encapsulation efficiency (EE) >85 %. GMS and XG increased the DMY loading and EE. The addition of GMS and an increased XG concentration led to a decrease in the rehydration rate. The in vitro release and digestion studies revealed that GMS and XG controlled the release and digestion of DMY. The chemical stability results indicated that GMS and XG protected DMY against oxidation. An antioxidant capacity study showed that GMS and XG helped DMY in the microcapsules exert antioxidant effects. This research study provides a platform for designing microcapsules with good stability and high bioavailability to deliver lipophilic bioactive compounds.

Foam-templated oleogels constructed by whey protein isolate and xanthan gum: Multiple-effect delivery vehicle for Antarctic krill oil

To address the limitations of Antarctic krill oil (AKO) such as easy oxidation, unacceptable fishy flavor and low bioaccessibility of astaxanthin in it, a multiple-effect delivery vehicle for AKO is needed. In this study, whey protein isolate (WPI) and xanthan gum (XG) were utilized to construct AKO into oleogels by generating foam-templates. The effects of the concentration of XG on the properties of foam, cryogel and the corresponding oleogels were investigated, and the formation mechanism of oleogel was discussed from the perspective of the correlation between foam-cryogel-oleogel. The results demonstrated that with the increase of the concentration of XG, the foam stability was improved, the cryogel after freeze drying had a more uniform network structure and superior oil absorption ability, and the corresponding oleogel had excellent oil holding ability after oil absorption. The AKO oleogels showed superior oxidative stability compared with AKO. The in vitro digestion experiments demonstrated that the bioaccessibility of the astaxanthin in this oleogel was also considerably higher than that in AKO. In addition, this oleogel had masking effect on the odor-presenting substances in AKO, while retaining other flavors of AKO. The foam-templated oleogel can be considered as a multiple-effect vehicle for AKO to facilitate its application in food products. This study provides theoretical basis and data support for the development and utilization of novel vehicle for AKO, broadening the application of AKO in the field of food science.

Xanthan and gum acacia modified olive oil based nanoemulsion as a controlled delivery vehicle for topical formulations

In this study, olive oil nanoemulsion modified with xanthan gum and gum acacia was explored as a potential controlled topical delivery vehicle. Oil-in-water nanoemulsion formulated with optimized composition of olive oil, tween 80, and water was used as the drug carrier and further modified with gum. Effect of gum on nanoemulsion different physiochemical characteristics, stability, rheology, drug release and encapsulation efficiency were investigated. Results showed that developed nanoemulsion behaved as low viscosity Newtonian fluid and released 100 % drug within 6 h. Modification with xanthan and gum acacia had significantly improved formulation viscosity, drug encapsulation efficiency (>85 %) and controlled drug release up to 40 % with release pattern following Korsmeyer-Peppas model. Additionally, xanthan gum modified formulation exhibited shear thinning rheology by forming an extended network in the continuous phase, whereas gum acacia modified formulation behaved as Newtonian fluid at high shear rate (>200 s-1). Furthermore, xanthan gum modified formulations had improved zeta potential, stability, monodispersity, and hemocompatibility and showed high antibacterial activity against S. aureus than gum acacia modified formulations. These results indicate the higher potential of xanthan gum modified formulation as a topical delivery vehicle. Moreover, skin irritation test demonstrated the safety of developed formulations for topical application.

Instantaneous and reversible flocculation of Scenedesmus via Chitosan and Xanthan Gum complexation

An instantaneous and reversible flocculation method for Scenedesmus harvesting was developed, based on the complexation of Chitosan (CTS) and Xanthan Gum (XG). Under rapid stirring, Scenedesmus cells formed centimeter-sized flocs within 20 s using binary flocculants of 4 mg/L CTS and 16 mg/L XG. These flocs exhibited a remarkable harvest efficiency exceeding 95 % when filtered through 500-μm-pore-sized sieves. Furthermore, the flocs could be completely disintegrated by using alkaline or NaCl solutions (pH > 11 or NaCl concentration > 1.5 mol/L). Adjusting pH allowed recovery of 50 % CTS and 75 % XG, resulting in microalgae biomass with lower flocculant content and reducing reagent costs. Electrostatic interaction of -COO- of XG and -NH3+ of CTS deduced the formation of polyelectrolyte complexes (PECs), which shrink and wrap the coexisting algal cells to form the flocs under stirring. CTS and XG complexation was instantaneous and reversible, explaining quick flocculation and disintegration.

Conductive, water-retaining and knittable hydrogel fiber from xanthan gum and aniline tetramer modified-polysaccharide for strain and pressure sensors

Herein, we explored strategies for defoaming and controllable adjustment of spinnable and mechanical properties of polyanion polysaccharide-based hydrogels to fabricate conductive, water-retaining, and knittable hydrogel fibers for next-generation flexible electronics. Xanthan gum (XG) and aniline tetramer modified-polysaccharide (TMAT38) were crosslinked with sodium trimetaphosphate (STMP) and subsequently by Fe3+/Fe2+ ions coordination to prepare conductive and spinnable hydrogels. Polypropylene glycol was introduced as chemical antifoam, and solvent displacement method was adopted to improve mechanical and water-retaining properties. The glycerol-immersed XG5-TMAT38-STMP-Fe3+/CA-PPG hydrogel exhibited conductivity of 3.55×10-3-27.30×10-3 S/cm, storage modulus at linear viscoelastic region of 573 Pa-1717 Pa and self-healing percentage of 100 %-108 %. The 2 h glycerol-immersed hydrogel fibers with good flexibility, moisture retention and freezing tolerance were ready to bend and knit into fabrics. The hydrogel fiber braid possessed better conductivity, reliability and durability than the single hydrogel fiber as strain sensors. The hydrogel fiber fabric perceived tiny vibration triggered by swallowing, speaking and writing with good sensitivity and reproducibility. Furthermore, a three-component model was developed to evaluate response sensitivity and recoverability of the hydrogel fiber fabric-based pressure sensors, which facilitated understanding transient response of polymer-based hydrogel strain and pressure sensors.

Improvement of textural and sensory characteristics of aged rice using hydrothermal treatment with xanthan gum

Aged rice (AR) was mildly heated in aqueous dispersions containing different amounts of xanthan gum (Xan) at 60 °C for 1 h, and then dried in a humidity chamber (50 °C, 80% RH) for 12 h. The AR kernels treated without Xan showed a coarse surface with many pores after cooking, whereas the same rice treated with Xan showed a smooth and uniform surface. Prior to the treatment, the cooked AR was harder and less sticky than the cooked fresh rice (FR). The hydrothermal treatment softened the cooked AR although did not change its adhesiveness. The same treatment in the presence of Xan could increase the adhesiveness of AR, making the textural characteristics of AR similar to those of FR. Sensory evaluation revealed that the mild heat treatment in the presence of Xan restored the eating quality and acceptability of cooked AR which had been lost by aging.

Supplementary Information

The online version contains supplementary material available at 10.1007/s10068-023-01306-0.

High-Fidelity Extrusion Bioprinting of Low-Printability Polymers Using Carbopol as a Rheology Modifier

Extrusion three-dimensional (3D) bioprinting is a promising technology with many applications in the biomedical and tissue engineering fields. One of the key limitations for the widespread use of this technology is the narrow window of printability that results from the need to have bioinks with rheological properties that allow the extrusion of continuous filaments while maintaining high cell viability within the materials during and after printing. In this work, we use Carbopol (CBP) as rheology modifier for extrusion printing of biomaterials that are typically nonextrudable or present low printability. We show that low concentrations of CBP can introduce the desired rheological properties for a wide range of formulations, allowing the use of polymers with different cross-linking mechanisms and the introduction of additives and cells. To explore the opportunities and limitations of CBP as a rheology modifier, we used ink formulations based on poly(ethylene glycol)diacrylate with extrusion 3D printing to produce soft, yet stable, hydrogels with tunable mechanical properties. Cell-laden constructs made with such inks presented high viability for cells seeded on top of cross-linked materials and cells incorporated within the bioink during printing, showing that the materials are noncytotoxic and the printed structures do not degrade for up to 14 days. To our knowledge, this is the first report of the use of CBP-containing bioinks to 3D-print complex cell-laden structures that are stable for days and present high cell viability. The use of CBP to obtain highly printable inks can accelerate the evolution of extrusion 3D bioprinting by guaranteeing the required rheological properties and expanding the number of materials that can be successfully printed. This will allow researchers to develop and optimize new bioinks focusing on the biochemical, cellular, and mechanical requirements of the targeted applications rather than the rheology needed to achieve good printability.

Synergistic enhancing effect of xanthan gum, carboxymethyl cellulose and citric acid on the stability of betacyanins in fermented red dragon fruit (Hylocereus polyrhizus) drink during storage

Nowadays, the demand for using healthy natural pigments (betacyanins) in the food industry is increasing. The present study aimed to overcome the circumstances that render the betacyanins instability in the red dragon fruit drink using mild approaches. These included optimised fermentation, incorporation of anionic polysaccharide mixture solution [xanthan gum (XG, 0.30-0.40 %, w/v) and carboxymethyl cellulose (CMC, 0.50-0.90 %, w/v)] and also addition of citric acid (CA, 0.05-0.20 %, w/v). The results of this study showed that the hydrocolloid mixture solution of XG and CMC significantly increased the samples' viscosity, pH and °Brix but reduced the aw, while betacyanins concentration had no significant change. The incorporation of CA at increasing concentration only reduced the samples' pH significantly without affecting the viscosity, aw and °Brix. Among all fermented samples, Formulation 3E (0.40 % XG + 0.50 % CMC + 0.20 % CA) had achieved the desired commercial reference viscosity while also successfully minimised betacyanins degradation from 60.18 % to 14.72 %, had the best pH stability and no significant change in viscosity, aw and °Brix values after 4-week storage at 25 °C. The fermented red dragon fruit drink with betacyanins stabilised by Formulation 3E can be produced and served as an independent functional drink product and as a stable, functional ingredient (natural colourant) for the food industry.

Effects of edible coatings and ultrasonic pretreatment on the phenolic content, antioxidant potential, drying rate, and rehydration ratio of sweet cherry

The target of this study was to examine the influence of ultrasound pretreatment and edible coatings (xanthan, guar, and wild sage seed gums) on the total phenols content, antioxidant potential, mass transfer rate, effective moisture diffusivity (Deff), and rehydration rate of sweet cherries (SC). For the edible coating of SC, a 0.2% gum solution (xanthan, guar, and wild sage seed) was prepared and the SC were dipped into the aqueous solution. Also, the ultrasound process (40 kHz and 150 W) was performed in an ultrasonic bath for 3 min. The gums coating increased the total phenols content, antioxidant properties, and drying time and decreased the Deff values. The highest value of DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical scavenging activity (61.04 ± 2.09%) was observed on coated SC by guar gum. The mean drying times for uncoated, xanthan gum-coated, guar gum-coated, and wild sage seed gum-coated SC were 130, 160, 175, and 140 min, respectively. In this study, the SC Deff as determined by the second Fick law varied from 1.39 × 10-9 m2/s to 2.46 × 10-9 m2/s. The Midilli model gave the best results for describing single-layer drying of SC. The mean rehydration ratio for uncoated, xanthan gum-coated, guar gum-coated, and wild sage seed gum-coated SC were 141.81, 167.26, 176.21, and 156.87 %, respectively. Considering the total phenols content, antioxidant activity, and rehydration ratio, edible coating and ultrasonic pretreatment will be more promising for SC pretreatment before drying and other processes.

Gum-based nanocomposites for the removal of metals and dyes from waste water

The importance of water for all living organisms is unquestionable and protecting its sources is crucial. In order to reduce water contaminants, like toxic metals and organic dyes, researchers are exploring different techniques, such as adsorption, photocatalytic degradation, and electrolysis. Novel materials are also being sought. In particular, biopolymers like guar gum and xanthan gum, that are eco-friendly, non-toxic, reusable, abundant and cost-effective, have enormous potential. Gum-based nanocomposites can be prepared and used for removing heavy metals and colored dyes by adsorption and degradation, respectively. This review explains the significance of gum-based nanomaterials in waste water treatment, including preparative steps, characterization techniques, kinetics models, and the degradation and adsorption mechanisms involved.

Fabrication of carboxymethyl starch/xanthan gum combinations Pickering emulsion for protection and sustained release of pterostilbene

Carboxymethyl starch (CMS)/xanthan gum (XG) combinations with different ratios (CMS/XG: 1/1, 3/1, 5/1, 7/1, 9/1, w/w) were used as Pickering emulsion delivery systems to encapsulate pterostilbene (PTS) to improve its stability. The results showed that the Pickering emulsion prepared using CMS/XG combinations could effectively encapsulate PTS. When the mass ratio of CMS to XG was 1:1, the encapsulation efficiency reached 91.20 %. The spherical particles in the PTS emulsion were dissociated and homogenous. The results of backscattered light experiments and storage stability studies showed that the PTS emulsion system prepared using CMS/XG was uniform and stable, with no obvious phase separation or emulsion droplet coalescence. With an increase in the mass ratio of XG, the water distribution in the emulsion became more evenly distributed, and the aggregation of droplets was reduced. The PTS emulsion prepared using CMS/XG improved the storage retention percentage of PTS. The cumulative release of PTS in the simulated gastric fluid was significantly lower than that in simulated intestinal fluid. The Pickering emulsion prepared using CMS/XG combinations can be used as a delivery system for functional foods and help to develop an efficient and reliable release system for hydrophobic bioactive substances.

Structural, rheological and functional properties of ultrasonic treated xanthan gums

Xanthan gum can improve the freeze-thaw stability of frozen foods. However, the high viscosity and long hydration time of xanthan gum limits its application. In this study, ultrasound was employed to reduce the viscosity of xanthan gum, and the effect of ultrasound on its physicochemical, structural, and rheological properties was investigated using High-performance size-exclusion chromatography (HPSEC), ion chromatograph, methylation analysis, 1H NMR, rheometer, etc.. The application of ultrasonic-treated xanthan gum was evaluated in frozen dough bread. Results showed that the molecular weight of xanthan gum was reduced significantly by ultrasonication (from 3.0 × 107 Da to 1.4 × 106 Da), and the monosaccharide compositions and linkage patterns of sugar residues were altered. Results revealed that ultrasonication treatment mainly broke the molecular backbone at a lower intensity, then mainly broke the side chains with increasing intensity, which significantly reduced the apparent viscosity and viscoelastic properties of xanthan gum. The results of specific volume and hardness showed that the bread containing low molecular weight xanthan gum was of better quality. Overall, this work offers a theoretical foundation for broadening the application of xanthan gum and improving its performance in frozen dough.

Effects of ultrasound time, xanthan gum, and sucrose levels on the osmosis dehydration and appearance characteristics of grapefruit slices: Process optimization using response surface methodology

In this work, the novel use of ultrasonic pre-treatment and edible coating treatment during osmosis dehydration to optimize the weight reduction, moisture loss, sucrose gain, rehydration, and surface shrinkage using a response surface methodology (RSM) based on a central composite design (CCD) technique was successfully conducted on grapefruit slices. The process parameters include sonication pre-treatment time (5-10 min), xanthan-gum-based edible coating (0.1%-0.3%, w/w), and sucrose concentration (20-50 Brix), were examined and optimized for osmosis dehydration of grapefruit slices. At each step, three grapefruit slices were immersed in an ultrasonic water bath at 40 kHz, 150 W, and 20 C. Then, the sonicated slices were placed in a container contain sucrose and xanthan, and the container was put in a 50 C water-bath for 1 h. The optimum concentration of xanthan gum, sucrose, and time of treatment were predicted to be 0.15%, 20.0 Brix, and 10.0  min, respectively. Under this optimum condition, estimated values of response variables are as follows: weight reduction 14.14%, moisture loss 25.92%, solids gain 11.78%, rehydration ratio 203.40%, and shrinkage 2.90%. The weight reduction and moisture loss increased when the sonication time and sucrose concentration increased. Results demonstrated that the experimental data could be adequately fitted into a linear model with p-value ranging from 0.0001 to 0.0309 for all the variables examined. The rehydration of dried samples increased when xanthan concentration increased. Also, the weight reduction, moisture loss, sucrose absorption, and shrinkage declined with increasing in the xanthan levels.

Novel electrospun nanofibers based on gelatin/oxidized xanthan gum containing propolis reinforced by Schiff base cross-linking for food packaging

Gelatin-based electrospun fibers are promising materials for food packaging but suffer from high hydrophilicity and weak mechanical properties. To overcome these limitations, in the current study, gelatin-based nanofibers were reinforced by using oxidized xanthan gum (OXG) as a crosslinking agent. The nanofibers' morphology was investigated through SEM, and the observations showed that the fibers' diameter was decreased by enhancing OXG content. The resultant fibers with more OXG content exhibited high tensile stress so the optimal sample obtained showed a tensile stress of 13.24 ± 0.76 MPa, which is up to 10 times more than neat gelatin fiber. Adding OXG to gelatin fibers reduced water vapor permeability, water solubility, and moisture content properties while increasing thermal stability and porosity. Additionally, the nanofibers containing propolis displayed a homogenous morphology with high antioxidant and antibacterial activities. In general, the findings suggested that the designed fibers could be used as a matrix for active food packaging.

Structure and drug delivery relationship of acidic polysaccharides: A review

Scientists from across the world are being inspired by recent development in polysaccharides and their use in medical administration. Due to their extraordinary physical, chemical, and biological characteristics, polysaccharides are excellent materials for use in medicine. Acidic polysaccharides, which include Pectin, Xanthan gum, Carrageenan, Alginate, and Glycosaminoglycan, are natural polymers with carboxyl groups that are being researched for their potential as drug delivery systems. Most publications do not discuss how the different polysaccharides interact structurally in terms of drug delivery, which limits the scope of their use. The purpose of this review is to inform readers about the structural activity correlations between acidic polysaccharides, their different modification process and effects of combination of various acidic polysaccharides which have been used in drug delivery systems and expanding their potential applications, and bringing new perspectives to the fore.

Bimetallic (Ag and MgO) nanoparticles, Aloe vera extracts loaded xanthan gum nanocomposite for enhanced antibacterial and in-vitro wound healing activity

We prepared nanocomposite (XG-AVE-Ag/MgO NCs) using the bimetallic Ag/MgO NPs, Aloe vera extract (AVE), and biopolymer (Xanthan gum (XG)) to archive a synergetic antibacterial and wound healing activity. The changes in XRD peaks at 20° of XG-AVE-Ag/MgO NCs indicated the XG encapsulation. The XG-AVE-Ag/MgO NCs showed the zeta potential and zeta size of 151.3 ± 3.14 d·nm and -15.2 ± 1.08 mV with a PDI of 0.265 while TEM showed an average size of 61.19 ± 3.89. The EDS confirmed the co-existence of Ag, Mg, carbon, oxygen, and nitrogen in NCs. XG-AVE-Ag/MgO NCs displayed higher antibacterial activity in terms of zone of inhibition, at 15.00 ± 0.12 mm for B. cereus and 14.50 ± 0.85 mm for E. coli. Moreover, NCs exhibited MICs of 2.5 μg/mL for E. coli, and 0.62 μg/mL for B. cereus. The in vitro cytotoxicity and hemolysis assays indicated the non-toxic properties of XG-AVE-Ag/MgO NCs. The higher wound closure activity was observed with the treatment of XG-AVE-Ag/MgO NCs (91.19 ± 1.87 %) compared to the control, untreated group (68.68 ± 3.54 %) at 48 h of incubation. These findings revealed that XG-AVE-Ag/MgO NCs was promising non-toxic, antibacterial, and wound-healing agent that deserved further in-vivo studies.

Resorbable membrane design: In vitro characterization of silver doped-hydroxyapatite-reinforced XG/PEI semi-IPN composite

In this study, the production and characterization of silver-doped hydroxyapatite (AgHA) reinforced Xanthan gum (XG) and Polyethyleneimine (PEI) reinforced semi-interpenetrating polymer network (IPN) biocomposite, known to be used as bone cover material for therapeutic purposes in bone tissue, were performed. XG/PEI IPN films containing 2AgHA nanoparticles were produced by simultaneous condensation and ionic gelation. Characteristics of 2AgHA-XG/PEI nanocomposite film were evaluated by structural, morphological (SEM, XRD, FT-IR, TGA, TM, and Raman) and biological activity analysis (degradation, MTT, genotoxicity, and antimicrobial activity) techniques. In the physicochemical characterization, it was determined that 2AgHA nanoparticles were homogeneously dispersed in the XG/PEI-IPN membrane at high concentration and the thermal and mechanical stability of the formed film were high. The nanocomposites showed high antibacterial activity against Acinetobacter Baumannii (A.Baumannii), Staphylococcus aureus (S.aureus), and Streptococcus mutans (S.mutans). L929 exhibited good biocompatibility for fibroblast cells and was determined to support the formation of MCC cells. It was shown that a resorbable 2AgHA-XG/PEI composite material was obtained with a high degradation rate and 64% loss of mass at the end of the 7th day. Physico-chemically developed biocompatible and biodegradable XG-2AgHA/PEI nanocomposite semi-IPN films possessed an important potential for the treatment of defects in bone tissue as an easily applicable bone cover. Besides, it was noted that 2AgHA-XG/PEI biocomposite could increase cell viability, especially in dental-bone treatments for coating, filling, and occlusion.