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Summary: This study investigated the influence of hydrocolloid–flour mixtures on textural, structural, oil absorption and optical characteristics of batter‐coated fried meat. The batter coatings were formulated with corn, wheat and rice flours along with different hydrocolloids (methylcellulose, carboxyl methylcellulose, xanthan gum, locust bean gum, gum arabic). Textural and structural properties were assessed by acoustic‐mechanical and scanning electron microscopy, respectively. Results showed that the addition of hydrocolloids improved crispiness and reduced oil content in fried products. Comparative performances of the hydrocolloids in improving crispiness were in decreasing order as gum arabic > locust bean > xanthan gum > carboxyl methylcellulose > methylcellulose. Textural properties of the hydrocolloids were interwoven with the flour type, where corn flour demonstrating better crispiness than wheat and rice flours. The crispiness of hydrocolloids added batter increased up to seven times than the control samples. The hydrocolloids were found to significantly influence (P ≤ 0.05) the appearance of battered meat formulated with corn and wheat flours. Hydrocolloids showed prominent effect on wheat flour‐based batter in terms of average pore area, whereas highest impact on corn flour regarding the number of pores formed. [ABSTRACT FROM AUTHOR]

In this paper, a colloidal dispersion at different pH containing soybean protein isolate (SPI) microgel particles and xanthan gum (XG) was used as the aqueous phase to prepare O/W emulsion gels with soybean oil. Properties of SPI microgel particles were analyzed by particle size, Zeta‐potential, secondary structure, optical contact angle, dynamic interface tension, and SEM testing, respectively. Results showed that pH impact microgels particle size and Zeta‐potential and their emulsification properties. It turned out that only at pH 3, 6, 7, and 8 can construct emulsions successfully. Based on a comparison of microstructure and macroscopic properties, it was found that at pH 3, proteins and polysaccharides were oppositely charged, electrostatic attraction between them reduced proteins located at the interface, and was more likely to form larger droplets, resulting in a bimodal droplet distribution and larger sizes. Conversely, at the pH of 6, 7, and 8, respectively, emulsions exhibited a uniform droplet distribution and more solid‐like rheological properties due to the powerful electrostatic repulsion between SPI and XG. Also, emulsion gels co‐stabilized with proteins and polysaccharides under electrostatic repulsion conditions showed an ideal recovery ability. Overall, this work would be beneficial to the use of emulsion gels in fat substitute systems. [ABSTRACT FROM AUTHOR]

Water based polylactic acid (PLA)‐surface modified montmorillonite (MMt) nanocomposites as biobased formulations for paper coating were successfully developed using emulsification solvent evaporation method. Electrostatic and steric stabilization mechanisms have contributed to the production of stable emulsions up to 5 months at 23 ± 1°C, revealing strong repulsive forces generated between the nanoparticles as confirmed by zeta potential (ζ) and dynamic light scattering (DLS) analysis. MMt particles were fully encapsulated by PLA as demonstrated by transmission electron microscopy (TEM) micrographs. Meanwhile the film formation process highlighted the importance of emulsifier's type and solubility in the polymer matrix, as no films were obtained when sodium oleate was used alone compared with continuous, homogeneous, and free‐standing films obtained when the combination Tween 80 (80 wt%)—sodium oleate (20 wt%) was used. Scanning electron microscopy (SEM) micrographs of the cross‐section's surfaces showed homogeneous dispersion of the MMt particles with no clusters or agglomerates formed. Thermal analyses using differential scanning calorimetry and thermogravimetric analysis (DSC‐TGA) showed an overall reduction in the glass transition temperature (Tg) and the thermal stability of neat PLA, whoever this reduction was recovered when MMt was added due to the confinement effect. Thickened PLA and PLA/MMt emulsions using 1 wt% xanthan gum showed a non‐Newtonian behavior and shear thinning flow with suitable viscosity values for paper coating applications. Highlights: Development of stable PLA/organoclay nanocomposite aqueous dispersions.Steric and electrostatic mechanisms provided excellent stability.Full encapsulation of organoclay platelets in nanometric PLA particles.Formation of free‐standing films from PLA/organoclay emulsions.Thickened PLA/organoclay emulsions using Xanthan gum for paper coatings. [ABSTRACT FROM AUTHOR]

In this work, carboxymethyl starch‐xanthan gum nanoparticles (CXN) with different ratios are prepared by ethanol precipitation method. The effects of different ratios, NaCl content, and pH on the particle size and zeta potential of the nanoparticles are investigated, as well as the rheological properties and stability of the CXN emulsions. The results show that with the increase of xanthan gum (XG), the particle size, and zeta potential of the nanoparticles decrease and the prepared emulsions have higher shear stress and viscosity, as well as greater thermal and storage stability. Changes in pH and NaCl concentration significantly affect the particle size and zeta potential values of the nanoparticles. Excess acids or bases increase the viscosity of the emulsions. At low salt concentrations (0.05 M), the emulsion viscosity increases significantly, after which the emulsion viscosity decreases with increasing salt concentration. Neutral pH conditions at room temperature are not conducive to the stability of the emulsions. At high temperatures (100 °C), high salt concentrations, excessive acids or bases can destabilize emulsions. This study provides a new way to reduce the particle size of nanoparticles and a feasible strategy for developing long‐term stable Pickering emulsion. [ABSTRACT FROM AUTHOR]

Antibiotic‐resistant bacteria have rapidly emerged in recent years as a result of irrational use of antibiotics. The development of drug carriers that can enhance antibacterial activity of antibiotics can potentially overcome antibiotic resistance and hence has practical significance. This study addresses this need by integrating amine‐functionalized magnetic nanoparticles (AMNPs) into hydrogel microbeads composed of sodium alginate (SA) and xanthan gum (XG) for delivery of levofloxacin (LVX). Characterization of the microbeads confirmed successful AMNP–polymer interactions and demonstrated a porous structure inside the microbeads. The microbeads demonstrated pH‐sensitive drug release behavior, enabling prolonged drug release. The drug encapsulation efficiency in the hydrogel microbeads was higher after AMNP incorporation, indicating the potential roles played by the porous network and by AMNP‐LVX interactions during drug loading. The microbeads adhered to first‐order, Higuchi, and Korsmeyer‐Peppas kinetic models, suggesting that a combination of diffusion and polymer relaxation mechanisms is involved in drug release. Along with the fact that the AMNP‐incorporated microbeads exhibited enhanced antibacterial activity against various bacterial strains, our microbeads warrant further development and optimization as drug carriers for antibacterial applications. [ABSTRACT FROM AUTHOR]

Magwinya, a deep‐fried cereal dough, is usually produced using cake or bread wheat flour due to the naturally beneficial proteins found in wheat. In this study, sorghum flour, a gluten‐free cereal grain, was used to produce magwinya. The aim was to develop and characterize gluten‐free fried dough using sorghum flour. Xanthan and guar gum hydrocolloids were added to the sorghum flour in ratios of 0.5%, 1.0%, and 1.5% and 1.5%, 2.0%, and 2.5%, respectively, for magwinya production. The physicochemical characteristics of the magwinya were compared. The hardness of magwinya was significantly lower in sorghum: guar gum (SGG) samples due to their high moisture content. Ash and fiber content were also significantly higher in SGG samples. Increasing the level of SGG increased the volume (63.33–66.67 cm3). There was no significant difference in the weight of the samples. An increase in diameter (50.33–52.17 mm) was observed in SGG samples. Color analysis showed a significant increase in the L* (Lightness) of the crumb (46.28–49.12) compared to the crust (26.96–30.11) in the SX (sorghum: xanthan gum) and SGG samples. Redness (12.28–13.77) increased with levels, while yellowness (11.86–14.02) decreased with levels in SX and SGG crust. This study's findings are significant as they indicate that guar gum was the better binder for developing cereal fried dough (magwinya) from sorghum. These findings could have practical applications in the food industry, particularly in the development of gluten‐free products and in the use of alternative grains like sorghum. [ABSTRACT FROM AUTHOR]

BACKGROUND: Biopolymer based water‐in‐oil‐in‐water double (W1/O/W2) emulsion systems comprise a complex emulsion system that might be affected by several factors and the status at multiple phases. The present study investigated the physicochemical properties of W1/O/W2 double emulsions with inner W1 phase incorporated with various polysaccharides and the outer phase stabilized by whey protein isolate (WPI). Six different polysaccharides were selected as co‐emulsifiers in the inner phase, and their effects on morphology, droplet size, zeta potential and rheology properties were evaluated. Furthermore, the impact of WPI/polysaccharide concentration and pH on the physicochemical properties and storage stability of the emulsions was compared. RESULTS: Emulsions with an inner phase incorporated with xanthan gum and carrageenan exhibited better stability than others. Increasing the concentration of WPI enhanced the overall stability of the double emulsion, although it compromised the integrity of the internal W1/O interface. On the other hand, a 1.0% concentration of polysaccharide, specifically when carrageenan is used, slowed down droplet floating and coagulation. An acidic external aqueous phase (pH 4) led to larger and more uniform particle size distributions, as well as enhanced stability. The lower pH decreased the viscosity and delayed molecular exchange in the oil phase, thereby preserving the structure of the double emulsion. CONCLUSION: These findings contribute to a better understanding of the factors influencing the stability and properties of W1/O/W2 double emulsions with addition of anionic polysaccharides in the inner water phase. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: Gluten‐free rice penne (GFRP) was developed from low amylose rice flour by incorporating egg white protein, soy protein isolate, guar gum and xanthan gum to produce penne with low estimated glycaemic index (eGI). The rheology of rice flour, textural properties, cooking quality, resistant starch (RS) and eGI of GFRP were investigated. Addition of proteins and hydrocolloids increased the storage modulus (G′) and loss modulus (G″). Rice gel with proteins and hydrocolloids formed a stronger and more elastic gel than the control, with highest G′ observed in rice gel with 5% egg white protein and 1% guar gum. Incorporation of proteins and hydrocolloids in GFRP significantly increased firmness, improved cooking quality and increased RS content. The eGI of GFRP added with egg white protein and guar gum reduced from seventy‐one to fifty‐three. Results suggested that the development of low eGI penne was possible by incorporating egg white proteins and guar gum. [ABSTRACT FROM AUTHOR]

Summary: This study delves into the influence of soy lecithin addition aimed at augmenting the structural recovery and enhancing textural similarities between protein oleogels and solid fats. The co‐oleogelation of soy protein isolate (SPI) and xanthan gum (XG) with lecithin was explored to structure sunflower oil. Oleogels incorporating lecithin concentrations ranging from 4% to 12% were examined for their textural properties and structural recovery performance. Results indicate that these oleogel formulations exhibit comparable textural properties to solid fats, signifying the potential of lecithin as a co‐oleogelator. Moreover, the incorporation of lecithin enhanced the structural recovery of the SPI‐XG oleogel, leading to no oil release when put under pressure, further emphasising its role in improving the overall quality of protein‐based oleogel systems. [ABSTRACT FROM AUTHOR]

Summary: Co‐digestion of cantaloupe (C) melon fresh cuts (FC) coated with probiotics [Lactiplantibacillus plantarum 75/xanthan gum with Natal plum (NP)] or beetroot leaves (BL) was evaluated to determine their bioaccessibility of individual anthocyanins (cyanidin‐3‐glucoside, cyanidin‐3‐O‐sambubioside) and carotenoids (lutein, trans‐β‐carotene and cis‐β‐carotene). Co‐digestion of probiotic‐coated C‐melon‐FC with NP increased the percentage (%) bioaccessibility of cyanidin‐3‐glucoside (11.18%) and cyanidin‐3‐O‐sambubioside (8.89%) compared to single digestion of Natal plum. Bioaccessibility of lutein (18.2%), trans‐β‐carotene (36.92%) and cis‐β‐carotene (16.74%) increased when co‐digestion of probiotic‐coated C‐melon‐FC with BL compared to the single digestion of uncoated C‐melon. Co‐digestion of C‐melon‐FC‐L75 with BL showed the highest antioxidant activity. L. plantarum had the highest LAB survival at the intestinal phase (6.01–6.26 Log CFU mL−1) during single and co‐digestion showing probiotic potential. C‐melon‐FC‐L75, Natal plum and beetroot leaves could be recommended as functional ingredients in meal preparation. [ABSTRACT FROM AUTHOR]

Summary This study aimed to substitute egg albumin with eight plant‐based protein isolates and xanthan gum for the development of gluten‐free, eggless muffins. The presence of protein isolates led to reduced pasting viscosities, suggesting limited swelling capacity of the starch granules. Incorporating different protein isolates enhanced the batter's viscoelastic properties, marked by an increase in storage and loss modulus and a decrease in tan δ, indicating enhanced gel properties compared to starch‐only batters, which showed more liquid‐like characteristics. Consequently, the muffins exhibited greater specific volume, springiness, and cohesiveness. The consistency of the muffins varied depending on the protein isolates used. The inclusion of protein isolates also altered the crust's hue, shifting it towards a reddish‐brown shade, while the crumb colour varied with protein incorporated. Sensory evaluation demonstrated that overall acceptability of the muffins improved with the protein isolates, particularly for those incorporating mung bean protein isolate. Principal Component Analysis further highlighted the strong associations between specific quality attributes, underscoring the significant impact of protein isolates on the quality characteristics of gluten‐free muffins. [ABSTRACT FROM AUTHOR]

This work focused on synthesizing novel chrysophanol‐loaded composites with varied ratios of polycaprolactone/xanthan gum to enhance the release of chrysophanol. The characteristics of the obtained composites were analyzed by infrared spectroscopy, scanning electron microscopy, transmission electron microscopy, differential scanning calorimetry, rhermogravimetric analysis and dynamic light scattering methods. The xanthan gum/polycaprolactone/chrysophanol (XPC) composites were obtained in the powdery form with particle sizes ranging from 80–100 nm. The results of hydrophilic and hydrophobic tests of the composites were discussed. Chrysophanol, polycaprolactone and xanthan gum can interact and are compatible to each other. XPC composites exhibit high stability and don't cause the negative effect on cells. Additionally, the chrysophanol release and kinetic model of chrysophanol release from the XPC composites in different pH buffer solutions were investigated and evaluated. Using drug carriers such as xanthan gum and polycaprolactone can enhance the release of chrysophanol in both pH 2.0 and pH 7.4 buffer solutions. In the presence of biopolymers, the distribution ability of chrysophanol in aqueous solutions such as pH 2.0 buffer, pH 7.4 buffer solutions, and 0.9 % NaCl solution was enhanced significantly. This will be favorable for an increase in the absorption of chrysophanol in the human body. [ABSTRACT FROM AUTHOR]

This study focuses on the synthesis and characterization of SiO2–CaO–P2O5–Na2O nanofiber bioglass (BG) tablets using cellulose nanofibers (CNFs) as a template and starch binders. Three types of tablets are prepared: sago starch binder tablets, xanthan gum binder tablets, and dry press tablets (used as a control). The tablets are investigated for their physicochemical structure, mechanical properties, in‐vivo bioactivity, and antibacterial efficiency using various characterization techniques such as Fourier transform infrared (FTIR), field emission scanning electron microscope (FESEM), XRD, ICP, etc. The results indicate the formation of a hydroxyapatite (HA) layer on the surface of the tablets after immersion in simulated body fluid (SBF) for 28 days, demonstrating their bioactivity. FESEM analysis reveals the formation of HA crystals with different morphologies, including oval‐shaped crystals in sago tablets and needle‐like crystals in xanthan tablets. The binder tablets exhibit higher Ca/P ratios compared to the press‐dried tablets. Among the binder tablets, sago starch tablets show superior mechanical properties. Additionally, the binder tablets display efficient antibacterial activity against Staphylococcus aureus and Escherichia coli bacteria. These findings highlight their potential as promising candidates for bone tissue engineering applications. [ABSTRACT FROM AUTHOR]

Naturally occurring xanthan gum (XG) has much commercial importance because of its excellent physicochemical, eco‐friendly, and non‐toxic properties. It is used in various applications like protein extraction, wastewater treatment, tissue engineering, drug delivery, food packaging, and so forth. XG is a natural material, and it has some limitations related to the mechanical stress, thermal stability, and hydration. To overcome the limitation, XG can be modified by adding third component or modification of operation for specific applications. XG can be modified by physical, genetically, enzymatically, or chemical processes. Revamped XG also enhances the efficiency toward adsorbing toxic metal ions and organics from synthetic or industrial effluents. The emphasis of present review article is to address the structural characteristics along with the focus on the developing chemically modified XG like grafted, cross‐linked, nanocomposites, and functionally modified biopolymer. However, this review commences thorough discussion on numerous ways of modifications, which can be attempted in XG structure, expanding its applications for heavy metal ion along with dye removal. [ABSTRACT FROM AUTHOR]

Summary: Algae and field crops can innovate and improve pasta; however, incorporation of high‐fibre materials can weaken the protein‐starch matrix. This study's aim was to verify how ratios of xanthan gum (XG) and linseed flour (LF) would influence physical, sensory attributes and bioactivity of pasta supplemented with algae. Fucus vesiculosus and Chlorella vulgaris were incorporated into durum wheat along with LF or XG. Samples were evaluated for optimal cooking time (OCT), cooking loss, colour variation, texture profile analysis (TPA), sensory evaluation, total phenolic content and antioxidant activity. XG increased cooking time and cooking loss. The phenolic content and antioxidant activity were highest in samples with LF. TPA showed texture is influenced by incorporation of algae. Sensory analysis showed that LF‐enriched pasta had better acceptance. Observations in biochemical composition and physical parameters revealed the potential to formulate dry or fresh pasta with a better nutritional content. [ABSTRACT FROM AUTHOR]

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

This review concentrates on cutting‐edge pretreatments for deep‐fat frying that are meant to lower energy costs and enhance product quality. Methods such as freezing, blanching, pulsed electric fields, superheated steam, and ultrasonication are investigated to improve flavor without increasing cooking time. The study focuses on techniques to reduce oil absorption, specifically using physicochemical changes and hydrocolloid coatings. When added before or after frying, functional ingredients such as proteins and non‐protein hydrocolloids take advantage of cooling‐phase effects and water replacement mechanisms to minimize oil absorption. Effective barrier agents that preserve the texture and moisture of fried foods like French fries include pectin, CMC, and xanthan gum. While the effectiveness of various hydrocolloids varies, carrageenan and gum Arabic are particularly effective. French fries treated with guar gum and sorbitol showed reductions in total oil between 30.6% and 50.8%, respectively. Furthermore, the initial moisture content affects physical changes that occur during frying, such as the development of porosity, which affects the absorption of oil. This thorough analysis provides insights into cutting‐edge methods for making fried foods with less oil while preserving sensory qualities. Future studies will be focused on developing novel physicochemical changes and hydrocolloid coatings that use functional ingredients such as proteins and non‐protein hydrocolloids to efficiently lower excessive oil absorption. [ABSTRACT FROM AUTHOR]

Ionic conductive hydrogels have caught much attention for serving as wearable sensors, however, most hydrogel sensors are difficult to be used for repeated sensing due to low toughness and poor self‐recovery. Here, tough and self‐recovery hydrogels are constructed by introducing xanthan gum into poly(acrylamide‐co‐trimethyl ammonium chloride) (P(Am‐DMC)) hydrogel network. Xanthan gum can bind with P(Am‐DMC) chains via hydrogen bonds and the carboxyl group from xanthan gum generates electrostatic interaction with DMC, thus improving the mechanical toughness and fatigue resistance. Furthermore, the hydrogel is highly sensitive to mechanical deformation and presents durability for repeated stretching or compression, which can be designed as a wearable sensor for human motion detection. It is anticipated that the successful design of xanthan gum‐toughened hydrogel can broaden the application range of hydrogels. [ABSTRACT FROM AUTHOR]

Summary: Although the health effects of olive phenolics, hydroxytyrosol (HX), are well known, their utilisation is not at the forefront of the phenolics market. Besides, 99% of olive phenolics are lost during olive oil production (2.2 million tons year−1). This study aims to develop a functional hydrogel for functional foods using commercial olive powder derived from olive mill wastewater and methylcellulose (MC). The final hydrogel recipe, a multi‐hydrocolloid recipe (MC and gelatine with low gelling temperature) based on minimum HX loss and acceptable sensory properties, was created by examining interactions of HX with salt, sugar, and citric acid in MC by a modified UPLC‐UV method and expert sensory panellists. Finally, two dairy bases were created for the hydrogel with the best aroma match, and consumer‐accepted dessert (72%) and appetiser (58%) providing the health claims of European Food Safety Authority (EFSA) (2 mg day−1 of HX) were produced. Moreover, a sample methodology has been developed. [ABSTRACT FROM AUTHOR]

BACKGROUND: Methylcellulose has been applied as a primary binding agent to control the quality attributes of plant‐based meat analogues. H owever, a great deal of effort has been made to search for hydrocolloids to replace methylcellulose because of increasing awareness of clean labels. In this study, a machine learning framework was proposed in order to describe and predict the flow behavior of six hydrocolloid solutions, and the predicted viscosities were correlated with the textural features of their corresponding plant‐based meat analogues. RESULTS: Different shear‐thinning and Newtonian behaviors were observed depending on the type of hydrocolloid and the shear rate. Methylcellulose exhibited an increasing viscosity pattern with increasing temperature, compared to the other hydrocolloids. The machine learning algorithms (random forest and multilayer perceptron models) showed a better viscosity fitting performance than the constitutive equations (power law and Cross models). In addition, three hyperparameters of the multilayer perceptron model (optimizer, learning rate, and the number of hidden layers) were tuned using the Bayesian optimization algorithm. CONCLUSION: The optimized multilayer perceptron model exhibited superior performance in viscosity prediction (R2 = 0.9944–0.9961/RMSE = 0.0545–0.0708). Furthermore, the machine learning‐predicted viscosities overall showed similar patterns to the textural parameters of the meat analogues. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

In this work, complexes formed by sodium caseinate (NaCn) and xanthan gum (XG) were tested as novel natural stabilizers. They were prepared at pH 4, using a constant concentration of XG (0.4%) and different NaCn concentrations. Then, they were characterized in terms of turbidity, surface tension (ST), and rheology. The acquired results indicated that the ST of NaCn solution and NaCn/XG dispersion decreases with NaCn concentration. In addition, the ST of NaCn/XG is higher than that of NaCn solution indicating interactions between NaCn and XG. In addition, the turbidity of the dispersions increases while ST decreases with NaCn concentration. Fourier transform spectroscopy (FTIR) spectra confirmed the formation of a complex between NaCn and XG through electrostatic interactions. Structural analyses demonstrated that the morphologies of the complex particles are different compared to the pure biopolymer ones. Furthermore, the oil‐in‐water (O/W) emulsions based on NaCn/XG complexes formed into acid conditions were studied. The obtained results showed that the stability, the average diameter of the droplets, and the rheological behavior of the formulated emulsions depend on the NaCn:XG ratio. Emulsion formulated with 0.5:1, 1:1, 1.5:1, 2:1 NaCn:XG ratio presented good creaming stability during 1 month of storage at 25°C. On the other hand, samples formulated with a 1:1 ratio of NaCn/XG exhibited the best stability. Their average diameter (29.026 μm) remained constant during the storage. Emulsions formulated with higher ration PR:PS (2.5:1, 3:1) were unstable and have larger droplets. Also, all formulations showed a shear‐thinning and elastic behavior. [ABSTRACT FROM AUTHOR]

Boron nitride (BN) has garnered significant attention for its potential in developing thermally conductive materials owing to its inherent insulating properties and high thermal conductivity. However, achieving high thermal conductivity in bulk materials or 3D structures constructed by BN sheets has remained challenging. In this study, we present a novel approach to design a high‐quality BN fiber using xanthan gum (XG) as a skeleton, aiming to facilitate heat dissipation in integrated circuits. The resulting thermally conductive film, with orderly and compactly arranged BN sheets in the XG skeleton, exhibits a remarkable in‐plane thermal conductivity of 8.26 Wm−1 K−1 and an out‐of‐plane thermal conductivity of 1.35 Wm−1 K−1. This film efficiently enables fast heat dissipation for LED chips and thermoelectric generators. Finite element simulation further supports the efficient heat transfer capacity of the BN fiber films. Highlights: A high‐quality BN fiber was prepared by a facile approach.The BN fiber film exhibited high thermal conductivity.This film enables fast heat dissipation in practical applications. [ABSTRACT FROM AUTHOR]

The current study encompasses a comprehensive assessment of three biopolymeric flocculants on the overall performance of recycling waste lubricating oil to achieve a higher percentage recovery, flocculation efficacy, and better quality of recovered base oil. The findings reveal that with experimental conditions such as (i) mixing time of 80 min; (ii) agitation speed of 400 rpm; (iii) reaction temperature 50°C; (iv) solvent to waste oil ratio 3:1 g/g; and (v) flocculant dosage 1 g/ kg of solvents, 1‐butanol and sodium alginate gives highest percentage yield of 91% followed by corn starch of 89.10% and xanthan gum of 87.18% as bio‐polymer flocculant. The effects of various process parameters of bio‐flocculants on flocculation efficiency are expounded. With the process parameters of (i) initial pH of 5.9, 6.0, and 6.2; (ii) mixing time − 59, 60, and 63 min; and (iii) solution temperature of 59, 60, and 62.2°C, maximum flocculation efficacy (% sludge removal) of 16.24%, 13.01%, and 14.09% were attained for the cases of refined oil treated with sodium alginate, corn starch, and xanthan gum, respectively. Results also reveal that the physicochemical properties of refined base oil treated with 1‐butanol and sodium alginate as bio flocculant are almost close to the virgin lubricating oil. The optimum recovery of high‐quality base oil with the adoption of green technology and solvent–bio flocculant combination can mitigate the environmental impact of waste oil and create an energy‐efficient sustainable condition for the regeneration of re‐refined base oil. [ABSTRACT FROM AUTHOR]

This article discusses a rare case of allergic contact dermatitis caused by bis-ethylhexyloxyphenol methoxyphenyl triazine, also known as Tinosorb S, which is a commonly used UV filter in sunscreens. The case involves a 37-year-old woman who experienced a rash and itching after applying two different sunscreens containing Tinosorb S. Patch tests confirmed a positive reaction to the ingredient provided by one manufacturer, highlighting the importance of verifying hapten concentrations. The article suggests that bis-ethylhexyloxyphenol methoxyphenyl triazine may become an emerging allergen in sunscreens due to its increasing use by cosmetics manufacturers. [Extracted from the article]

Ionic conductive hydrogels attracted much attention for applying as wearable sensors, but most hydrogel sensors were not strong enough to withstand repeated sensing because of their low mechanical strength. Here, xanthan gum and sodium chloride were introduced into the polyvinyl alcohol hydrogel system for constructing hydrogels with high mechanical strength due to the hydrogen bonds formed between polyvinyl alcohol and gum xanthan as well as the chain entanglement of polyvinyl alcohol. Meanwhile, the hydrogel was highly sensitive to mechanical deformation because of the existence of free ions provided by sodium chloride. As a result, the hydrogel could serve as sensors for perceiving various body motions, with the advantages of fast response, reproducibility and durability for repeated stretching or compression. The strategy of xanthan gum‐enhanced hydrogel fuels an exciting new direction for hydrogel‐based wearable sensors. [ABSTRACT FROM AUTHOR]

Molecular engineering of drug delivering platforms to provide collaborative biological effects with loaded drugs is of great medical significance. Herein, cannabinoid receptor 1 (CB1)‐ and reactive oxygen species (ROS)‐targeting electrosprayed microspheres (MSs) are fabricated by loading with the CB1 agonist arachidonoyl 2′‐chloroethylamide (ACEA) and producing ROS in a photoresponsive manner. The synergistic anti‐tumor effects of ACEA and ROS released from the MSs are assessed. ACEA inhibits epidermal growth factor receptor signaling and altered tumor microenvironment (TME) by activating CB1 to induce tumor cell death. The MSs are composed of glycidyl methacrylate‐conjugated xanthan gum (XGMA) and Fe3+, which form dual molecular networks based on a Fe3+‐(COO−)3 network and a C═C addition reaction network. Interestingly, the Fe3+‐(COO−)3 network can be disassembled instantly under the conditions of lactate sodium and ultraviolet exposure, and the disassembly is accompanied by massive ROS production, which directly injures tumor cells. Meanwhile, the transition of dual networks to a single network boosts the ACEA release. Together, the activities of the ACEA and MSs promote immunogenic tumor cell death and create a tumor‐suppressive TME by increasing M1‐like tumor‐associated macrophages and CD8+ T cells. In summation, this study demonstrates strong prospects of improving anti‐tumor effects of drug delivering platforms through molecular design. [ABSTRACT FROM AUTHOR]

Oleogel is a viscoelastic, spreadable and semi‐solid structure, which is used as a fat substitute and a controller the release of bioactive compounds. The aim of this study was to develop low fat dairy dessert enriched with berberine with applying oleogel system as delivery system and fat replacer. The oleogel prepared with an emulsion‐templated methods based on soluble interaction of whey protein concentrate (WPC), WPC‐basil seed gum (BSG), and WPC‐xanthan gum (XG). In the first step, berberine release kinetic in in‐vitro gastrointestinal environment was studied. The results showed that the mouth environment had the highest release rate of berberine. Cooperation of hydrocolloids in oleogel increase stability of structure in stomach condition in compared with WPC oleogel. The suitable model to fit the oleogels contain beberine was the Korsmeyer‐Papas that was the highest R2 (.98). According to release results of berberine from oleogel network, the oleogel 0.6BSG:WPC was chosen and applied in formulation of dairy dessert at different levels (0%, 25%, 50%, 75% and 100% of oleogel) instead of cream. The dessert contained uncoated berberine had the unacceptable bitterness in comparison with samples containing coated berberine with oleogel. The overall acceptance decreased with increment of oleogel due to increasing of bitter taste. Appling berberine (therapeutic compound) and oleogel (fat‐substitute) to achieve marketable consumer products showed positive effects on trend of the study, especially at low level of substitution. [ABSTRACT FROM AUTHOR]

The effects of various pretreatments, including edible coatings, on drying kinetics and some physical quality parameters of persimmon varieties (Fuyu and Rojo Brillante) and differences between varieties were investigated. The experiments were conducted at an infrared radiation intensity of 1210 W m−2 and air velocity (v) of 1.5 m s−1. Drying time differed depending on pretreatments and varieties. Pretreatments generally shortened the Fuyu variety's drying time and increased the Rojo Brillante variety's drying time. Lower specific energy consumption and higher diffusion coefficient values were recorded for the Rojo Brillante variety compared to the Fuyu. In terms of quality parameters, the Fuyu variety generally obtained lower values for shrinkage. Rehydration rate was higher for the Rojo Brillante variety. Total color change was lower in the Rojo Brillante variety. Based on the pretreatments applied, xanthan gum gave better results in terms of operational parameters. In terms of quality parameters, ascorbic acid had better results for rehydration rate and shrinkage. For total color change, better results were obtained in arabic gum pretreatment. As a result, when an evaluation is made regarding variety differences and pretreatments applied, the Rojo Brillante variety can be recommended for drying. Practical applications: Persimmon is a popular fruit in appearance, flavor, and rich nutritional content. The high moisture and sugar content in the fruit increases spoilage in a short time, making it difficult to consume in all seasons. For this reason, different preservation methods are being investigated to extend the shelf life. Sun drying and other drying methods developed as an alternative to these methods have many disadvantages. Different pretreatments prevent the negativities that occur in other drying methods. Especially, edible coatings can increase product quality by preserving color and appearance as well as controlling mass transfer, flavor, and aroma losses. This study investigated the effects of various pretreatments, including edible coatings, on drying kinetics and some physical quality parameters of persimmon varieties, as well the differences between varieties. Based on variety differences and pretreatments applied, the Rojo Brillante variety can be recommended for drying in terms of both processing and drying characteristics. [ABSTRACT FROM AUTHOR]

Summary: Xanthan gum can be utilised to overcome the structural defects in alginate microbeads and to improve the stability of microbeads under harsh conditions, that is, high acidic pH and homogenisation speeds. Present study was conducted to assess the survival of Lactobacillus rhamnosus GG using alginate (1.5% w/v) and xanthan gum (0.5% w/v) for encapsulation and structural modifications of microbeads. Homogenisation emulsion technique was used for encapsulation at various homogenisation speeds, that is, 3000 rpm (HS1), 6000 rpm (HS2), 9000 rpm (HS3) and 12 000 rpm (HS4). The resultant microbeads were characterised for diameter, beads yield, structural morphology using the scanning electron microscopy, probiotic count, bacterial survival, storage stability and homogenisation efficiency. Scanning electron microscopy images indicated that the beads produced at 12 000 rpm are more uniform, spherical in shape and have large surface area when compared with the other treatment groups. The diameter of microbeads was reduced from 323.1 to 238.2 μm as the homogenisation speed increased from 3000 to 12 000 rpm. The highest bacterial count (i.e., 9.45 log CFU g−1), homogenisation efficiency (91.6%), beads yield (23.0%), survivability (86.5%) and storage stability (9.84 to 7.90 log CFU g−1) were recorded at 12 000 rpm (HS4). Conclusively, the homogenised encapsulated microbeads at 12 000 rpm significantly improved the beads surface and sphericity, and bacterial survivability. [ABSTRACT FROM AUTHOR]

Summary: The in vitro effects of six hydrophilic colloids on bread flour properties, rheological properties, water distribution, microstructure, baking quality and starch digestibility were examined. The incorporation of xanthan gum (XG), hydroxypropyl methylcellulose (HPMC), apple pectin powder (APCT) and Curdlan gum (CDL) into rye dough was observed to enhance the gluten network and reduce the gelatinisation and ageing. The addition of APCT and CDL improved softness and ductility and resulted in more complete and orderly protein network of the rye dough than when XG, trehalose (THL) and CDL were added. The addition of THL and XG increased the specific volume, softened the texture of the rye bread and decreased the blood glucose index by approximately 5%. In conclusion, the addition of six common hydrophilic colloids may enhance the quality of bread, albeit with a reduction in the in vitro starch digestibility of rye bread. [ABSTRACT FROM AUTHOR]

Bottom current activity has been responsible for the formation of a multitude of erosional and depositional features recorded in chalk. Advanced knowledge on the mobility and transport of unlithified calcareous nannofossil ooze by bottom currents is increasingly important not only for understanding the deposition of ancient chalk, but also for modelling the behaviour of modern pelagic carbonate sediments. Whereas the erosional behaviour of very pure calcareous nannofossil ooze has recently been investigated, the effect of organic matter and clay minerals on the erosional behaviour of calcareous nannofossil ooze is as yet unquantified. The results of the present study are based on laboratory flume studies utilizing chalk ooze with varying concentrations of smectite clay (1 to 30 wt.%), two types of organic matter and bed porosity. Phytoplankton (Pavlova lutheri) was used as a proxy for particulate marine organic matter, and xanthan gum as a proxy for extracellular polymeric substances. The results show a significant decrease in nannofossil ooze mobility with increasing content of clay or marine organic matter. Organic matter is found to reduce erodibility at much lower concentrations than clay minerals at porosities equivalent to those of the seafloor. At lower porosities, corresponding to some depth below the seafloor, organic matter and clay minerals are less effective in bed stabilization. This suggests that clay minerals and especially organic matter will affect the likelihood of initiation of severe erosion on the seafloor, whereas their inhibiting effect will decrease as erosion scours progressively deeper into the sediment column. The effect of extracellular polymeric substances is more complex than marine organic matter, probably due to detachment of large aggregates from the bed and resulting increase in bed roughness. The choice of organic matter in sedimentological experiments may lead to significant differences in sediment behaviour and should therefore involve careful consideration. [ABSTRACT FROM AUTHOR]

Hydrogels hold immense promise in biomedical applications due to their biocompatibility, high water content, and versatile fabrication. This study focuses on the mechanical behavior of a novel polysaccharide/protein hybrid hydrogel, GEL-AXG, synthesized via a Schiff base reaction between aldehyde-modified xanthan gum (AXG) and gelatin (Gel). Hydrogel samples with varying AXG-to-Gel ratios were subjected to unconfined compression tests to assess their mechanical properties. The observed stress-relaxation mechanism in deformed hydrogels primarily involves water migration. To quantify these mechanical properties, we applied the linear poroelasticity theory. Our results highlight that Gel-AXG hydrogels with a 2:1 AXG-to-Gel ratio exhibit significantly higher peak and equilibrium stresses. This enhancement can be attributed to increased crosslink density and reduced dangling chain presence. Moreover, the linear poroelasticity formulation yielded a shear modulus of G = 44.91 ± 0.25 kPa for Gel-AXG hydrogels with a 1:2 AXG-to-Gel volume ratio, which we identified as our optimized hydrogel. [ABSTRACT FROM AUTHOR]

Aqueous multiphasic systems have attracted a great deal of interest recently owing to the growing demands of sustainability for the development of stable "oil‐free" emulsions, often complicated by their limited stability against droplet coarsening. Although particles may provide ultrastability to water‐in‐water (W/W) emulsions formed in phase‐separating polymer systems, the need for lubrication in such W/W emulsions presents an important challenge for their use in diverse applications. Herein, W/W Pickering emulsions were stabilized by sustainable plant protein (pea)‐based microgels (PPM) using starch and xanthan gum as the biopolymers to generate the W/W phase separating droplet structures. The lubricity of these systems was compared with that of parallel systems stabilized by animal (whey) protein microgels (WPM). New results reveal that PPM are more soft and adhesive than WPM and outperform the latter in boundary lubrication performance, in striking contrast to the behavior of the non‐microgelled pea or whey proteins. Furthermore, the PPM tend to stabilize a different, less spherical type of W/W droplet than the WPM that may explain the lower friction observed in PPM‐stabilized systems. The novel approach of fabricating W/W emulsions stabilized by sustainable microgels opens up new solutions in designing aqueous lubricants for future nutritional and biomedical applications. [ABSTRACT FROM AUTHOR]

BACKGROUND: Anthocyanin-based pH-sensing films have been widely fabricated for potential application in monitoring food freshness. However, the color fading of anthocyanins limits their application for the food industry due to their low stability. In addition, the color sensitivity and pH indicator ability of anthocyanin-based films currently available are not satisfied and need to be improved. RESULTS: Chitosan/xanthan gum (CX)-based colorimetric films with addition of purple cabbage anthocyanin (PAN) and different amounts of rosmarinic acid (RA) were fabricated. RA copigmentation in chitosan/xanthan gum--purple cabbage anthocyanin-- rosmarinic acid (CX-P-RA) films significantly improved the stability and pH response sensitivity of PAN, and the combined copigmentation of RA and xanthan gum exhibited an additive effect. The addition of RA significantly improved the tensile strength and elongation at break, thermal stability, antioxidant and antibacterial activities of CX-P-RA films. Moreover, addition of RA enhanced the pH sensitivity and colorimetry of CX-P-RA films, which exhibited a good response to different pH values. CX-P-RA2 film was tested to monitor the freshness of pork. It showed visible color changes during the storage of pork. In addition, the ΔE of CX-P-RA2 film was highly correlated with changes in total volatile basic nitrogen in pork (R² = 0.951). CONCLUSION: These results indicated that CX-P-RA2 film can be used as a pH-sensing indicator with good stability and high sensitivity for real-time monitoring of pork freshness. [ABSTRACT FROM AUTHOR]

BACKGROUND: Single emulsifiers have an effect on the stability of plant protein drinks, giving some improvement. Emulsifiers are more effective in maintaining emulsion stability when combined with polysaccharides such as xanthan gum. In this paper, we studied the food‐grade emulsifier sucrose ester and measured the average particle size, polydispersity value, zeta potential, microrheological properties, microstructure and creaming index related to walnut protein emulsion by constructing a walnut protein emulsion simulation system. SDS‐PAGE and low‐field NMR were used to analyze the relative molecular masses of emulsions and the water distribution of emulsions, respectively, to further investigate the synergistic effects of sucrose esters and xanthan gum on the ease of emulsification and intrinsic mechanisms of different molecular weight proteins of walnut protein emulsions. RESULTS: The results indicate that the synergistic effect of sucrose esters and xanthan gum was to stabilize emulsions better than single emulsifiers. Xanthan gum and protein may form protein–polysaccharide complexes, as well as the hydrophobic interaction between sucrose ester and xanthan gum. The properties of xanthan gum can improve the stability of the emulsion by affecting the mechanical properties of walnut protein emulsion, and the combination of sucrose ester and xanthan gum can better stabilize large protein molecules. CONCLUSION: The results not only provide a theoretical basis for the stability of plant protein emulsion systems, but also provide technical support for the production and processing of large‐molecule plant proteins into emulsions in this field for improving their stability, and also provide more possibilities for other types of emulsions. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: The increased demand for healthy and standardized bread has led to a demand for an efficient and promising dough improver, of natural origin, to reduce the deterioration of whole wheat bread baked from frozen dough caused by the high levels of dietary fiber and by freezing treatment. In this study, the combined effects of xylanase (XYL), lipase (LIP), and xanthan gum (XAN) on the quality attributes and functional properties of whole wheat bread baked from frozen dough were evaluated. RESULTS: The optimal combination, which contained XYL (0.12 g kg−1), LIP (0.25 g kg−1), and XAN (3.1 g kg−1), was obtained using response surface methodology (RSM). The addition of the optimal combination endowed frozen dough bread with a higher specific volume, softer texture, better brown crumb color, and greater overall acceptability. The optimal combination had no adverse impact on the volatile organic compounds (VOCs) of frozen dough bread. In terms of the functional properties of bread, the water‐holding capacity (WHC), oil‐holding capacity (OHC), and swelling capacity (SWC) of dietary fiber in frozen dough bread decreased in the presence of the optimal combination, whereas the glucose adsorption capacity (GAC) did not affect them. Correspondingly, the in vitro digestive glucose release was not significantly different between the control group and the optimal combination group after frozen storage. CONCLUSION: The optimal combination could improve the quality attributes and functional properties of whole wheat bread baked from frozen dough effectively, thereby increasing consumption. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The article discusses a case of allergic contact dermatitis and delayed wound healing caused by cosmetic creams containing panthenol. A 26-year-old woman experienced eczema on her face, armpits, and thigh after using various creams with panthenol. Patch testing confirmed an allergic reaction to panthenol in her cosmetics, leading to the eczema and delayed wound healing. The article highlights the importance of considering panthenol as a potential allergen in skincare products, especially for individuals with compromised skin. [Extracted from the article]

Corn straw is an abundant and renewable alternative for microbial biopolymer production. In this paper, an engineered Sphingomonas sanxanigenens NXG‐P916 capable of co‐utilising glucose and xylose from corn straw total hydrolysate to produce xanthan gum was constructed. This strain was obtained by introducing the xanthan gum synthetic operon gum as a module into the genome of the constructed chassis strain NXdPE that could mass produce activated precursors of polysaccharide, and in which the transcriptional levels of gum genes were optimised by screening for a more appropriate promoter, P916. As a result, strain NXG‐P916 produced 9.48 ± 0.34 g of xanthan gum per kg of fermentation broth (g/kg) when glucose was used as a carbon source, which was 2.1 times improved over the original engineering strain NXdPE::gum. Furthermore, in batch fermentation, 12.72 ± 0.75 g/kg xanthan gum was produced from the corn straw total hydrolysate containing both glucose and xylose, and the producing xanthan gum showed an ultrahigh molecular weight (UHMW) of 6.04 × 107 Da, which was increased by 15.8 times. Therefore, the great potential of producing UHMW xanthan gum by Sphingomonas sanxanigenens was proved, and the chassis NXdPE has the prospect of becoming an attractive platform organism producing polysaccharides derived from biomass hydrolysates. [ABSTRACT FROM AUTHOR]

It is necessary to find food additives that can reduce the food friction coefficient, in order to make it easier for the elderly and people with dysphagia to swallow. The sesame paste and rice paste are two typical foods eaten by the elderly. In this research, the tribological and rheological properties of 2 paste with 12 hydrocolloids were investigated. The results showed that three hydrocolloids (xanthan gum, gellan gum, and pectin) could reduce the friction coefficients of sesame paste and rice paste within a certain range of oral friction velocity. The friction coefficients of two kinds of original paste are in the order of 10−1. The addition of three hydrocolloids can reduce them to about 10−2, effectively improving lubrication. After adding hydrocolloids, the particles cross‐link to form a network structure, which improves the viscosity and lubrication of food to a certain extent. This has potential application value for designing food that is more conducive to swallowing. [ABSTRACT FROM AUTHOR]

Viscoelastic properties of 3D printable peanut‐based food ink were investigated using frequency sweep and relaxation test. The incorporation of xanthan gum (XG) improved the shear thinning behavior (n value ranging from 0.139 to 0.261) and lowered the η*, G′, and G′′ values, thus making food ink 3D printable. The addition of XG also caused a downward shift in the relaxation curve. This study evaluates the possibility of an artificial neural network (ANN) approach as a substitute for the Maxwell three‐element and Peleg model for predicting the viscoelastic behavior of food ink. The results revealed that all three models accurately predicted the decay forces. The inclusion of XG decreased the hardness and enhanced the cohesiveness, so enabling the 3D printing of food ink. The hardness was highly positively correlated with Maxwell model parameters Fe, F1, F2, F3, and Peleg constant k2 (0.57) and negatively correlated with k1 (−0.76). [ABSTRACT FROM AUTHOR]

The article discusses an innovative approach to the formation of a sensory panel formed for the purpose of evaluating cosmetic products. Model samples of cosmetic emulsions are proposed, which should help in the initial selection and training of sensory panelists, in order to improve the precision of evaluations. Simple and easily reproducible emulsions (comprising rapeseed oil, sunflower lecithin, water, and xanthan gum) were formulated to represent a specific level of variability associated with a particular property, such as thickness. To confirm that the ability to rank the produced emulsions can be considered a criterion for selecting individuals for the sensory panel—resulting in greater consistency of results—tests involving moisturizing creams were conducted. The study's findings demonstrate that the novel approach to candidate selection, through the assessment of model emulsion consistency, is both effective and justified. This method has the potential to enhance recruitment efficiency by identifying individuals with a high ability to evaluate cosmetic emulsions. Practical Applications: Those who benefit from the work include professionals and researchers dedicated to enhancing sensory panel selection processes. The main goal was to optimize the sensory panel selection and training process. Reference samples help determine whether potential members have the right skills and potential for sensory evaluation. Selecting individuals with a greater aptitude for assessments based on the sense of touch can be particularly valuable for companies operating in industries where the sensory quality of products is important. [ABSTRACT FROM AUTHOR]

In this study, gluten‐free pancakes were prepared using rice flour and potato starch at a ratio of 50:50. Due to a lack of gluten networks in these ingredients, the hydrocolloid gums including carboxymethyl cellulose (CMC) at 0.5%, 1%, and 1.5% and hydroxypropyl methylcellulose (HPMC) at 1%, 2%, and 3% were added to improve the quality of the final products. The effects of these hydrocolloid gums on the physicochemical, textural, and sensory properties of the gluten‐free pancakes were evaluated. Pancakes prepared with wheat flour were used as a control sample. The results showed that the addition of both gums decreased the hardness and chewiness of the gluten‐free pancakes while increasing the springiness and their moisture content. Increasing the concentration of the gums resulted in an L* value (lightness) reduction, which produced a darker crust on the pancakes. Moreover, the gluten‐free pancakes containing CMC and HPMC had higher specific volumes than the gluten‐free samples made without CMC and HPMC. From a sensory point of view, the samples containing 2%, 3% HPMC and 1% CMC received the highest overall acceptance score. Thus, CMC and HPMC can be used as improvers in gluten‐free pancakes. [ABSTRACT FROM AUTHOR]

Aerated stirred vessels are commonly employed to enhance gas dispersion. However, the associated high energy consumption is a challenging feature, particularly when dealing with complex non‐Newtonian fluids. Coaxial mixers comprising a central impeller and a close‐clearance impeller have emerged as an energy‐efficient alternative that effectively intensifies gas dispersion. Hence, the objective of this study is to investigate the effect of aeration and agitation on the gas dispersion effectiveness of a coaxial mixer containing a yield‐pseudoplastic fluid. An anchor‐pitched blade turbine was employed to disperse air into a 1 wt.% xanthan gum solution, and the analysis primarily focused on characterizing the gas holdup and fluid flow behaviour. Gas holdup data were obtained experimentally using electrical resistance tomography (ERT), while computational fluid dynamics (CFD) simulations provided a detailed analysis of fluid flow patterns within the coaxial mixer. The rotational speed of the impeller exhibited a non‐monotonic effect on the gas holdup, and a significant influence of the interaction between variables was identified. For instance, the experimental data showed that the aeration effect varied with the anchor speed. Nevertheless, the variables' interaction effect was explained by the change in flow pattern observed numerically. Furthermore, the CFD results demonstrated that high gas holdup does not necessarily indicate intensified mixing. Therefore, combining experimental data and numerical simulations enables a more accurate characterization of mixing performance. These findings contribute to the understanding and improvement of mixing performance in such a complex system, which is crucial for designing efficient operations. [ABSTRACT FROM AUTHOR]

BACKGROUND: Lima bean protein isolate (LPI) is an underutilized plant protein. Similar to other plant proteins, it may display poor emulsification properties. In order to improve its emulsifying properties, one effective approach is using protein and polysaccharide mixtures. This work investigated the structural and emulsifying properties of LPI as well as the development of an LPI/xanthan gum (XG)‐stabilized oil‐in‐water emulsion. RESULTS: The highest protein solubility (84.14%) of LPI was observed and the molecular weights (Mw) of most LPI subunits were less than 35 kDa. The enhanced emulsifying activity index (15.97 m2 g−1) of LPI might be associated with its relatively high protein solubility and more low‐Mw subunits (Mw < 35 kDa). The effects of oil volume fraction (ϕ) on droplet size, microstructure, rheological behavior and stability of emulsions were investigated. As ϕ increased from 0.2 to 0.8, the emulsion was arranged from spherical and dispersed oil droplets to polyhedral packing of oil droplets adjacent to each other, while the LPI/XG mixtures changed from particles (in the uncrowded interfacial layer) to lamellae (in the crowded interfacial layer). When ϕ was 0.6, the emulsion was in a transitional state with the coexistence of particles and lamellar structures on the oil droplet surface. The LPI/XG‐stabilized emulsions with ϕ values of 0.6–0.8 showed the highest stability during a 14‐day storage period. CONCLUSION: This study developed a promising plant‐based protein resource, LPI, and demonstrates potential application of LPI/XG as an emulsifying stabilizer in foods. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: Pressure‐cooked or boiled chickpea aquafaba (prepared at a 3:1 water to seed cooking ratio and adjusted to pH 5) was used in place of egg white in a hi‐ratio cake. Xanthan gum or hydroxypropyl‐methylcellulose was added at 0%, 0.2%, 0.4% and 0.6% to increase the air volume fraction in foams and their stability. Cake and crumb appearance, moisture, texture and colour were evaluated. Gum type and level significantly affected the shape and crumb hardness. The most pronounced change was induced by the lowest hydroxypropylmethylcellulose level, which prevented collapsed cake centres. In cake with pressure‐cooked aquafaba, 0.2% hydroxypropylmethylcellulose raised the volume index to a comparable level as egg white cake. Xanthan gum, on the other hand, did not lead to a desirable crumb structure or cake shape. Our results suggest that at optimum addition levels, certain gums in combination with aquafaba can assume some of egg whites' functional roles in cakes. [ABSTRACT FROM AUTHOR]

In this study, microwave modification of xanthan gum (XG) powder under various power and time settings was aimed at achieving diversity for different applications requiring different flow behaviors. Microwave treatment for 6 min at various powers showed no noticeable effect on the properties of XG. The apparent viscosity, consistency coefficient and viscoelastic properties (G′–G″) increased as powders were subjected to microwave treatment for up to 8 min and the highest increase was observed in XGs with 720 W application. The increasing power to 1200 W resulted in a decrease in consistency at 8 min. At all levels of power, a prolonged microwave treatment (10 min) resulted in the degradation of the molecules, leading to a decrease in the mentioned rheological properties of XG. The values for intercepts (K′ and K″) began to increase at 960 W‐6 min, with the largest increase occurring at 720 W‐8 min. Fourier transform infrared (FTIR) analysis revealed that the primary structure and repeated units were not negatively impacted by the use of microwave treatment. Therefore, with adjustable modification, microwaves may be employed to produce xanthan gum with a high economic value that is suitable for a variety of applications, while maintaining the gum's color properties. Practical applications: Our research demonstrated that the use of microwave technology as a non‐thermal physical process to modify xanthan gum powder without dissolving it in water is a highly effective technique. This approach enables the flow characteristics of xanthan gum to be conveniently modified, regardless of its concentration, and increases its economic value by diversifying its techno‐functional properties. The increase in apparent viscosity and viscoelastic properties by increasing the interaction of polymer molecules or the adaptation of xanthan gum to different purposes by polymer degradation can be adjusted depending on the power and time of the microwave. [ABSTRACT FROM AUTHOR]

This research aimed to propose a comprehensive mathematical model that allows simulation of the viscosity profile achieved during the pasting analysis of gluten‐free bakery product formulations. The model divides the pasting curve into three parts, utilizing the modified Hill equation for gelatinization, the Gompertz equation for breakdown and retrogradation, and introduces novel parameters (Krheo1, Krheo2, Krheo3) to quantify the areas under each curve section. Validation involved viscoamylographic profiles of gluten‐free muffins with potato starch and Andean grain flours, with and without adding xanthan gum (XG). Results indicate XG increases resistance to gelatinization and decreases swelling rate in potato starch, while Andean grain flours with XG increase swelling rate. Gompertz equation parameters reveal improved heat stability and reduced retrogradation with Andean grain flours and XG. The proposed model serves as a versatile tool for interpreting ingredient effects, aiding in the optimization of starch‐containing food formulations. Practical applications: The viscosity profile obtained in Rapid Visco Analyzer (RVA) test is of utmost importance for the development of gluten‐free bakery products because it allows us to understand the viscosity behavior of the system during the baking process, which is essential to achieve the proper consistency in the dough. The absence of gluten in gluten‐free formulations can make the dough less stable during baking; therefore, the mathematical modeling of the viscosity profile obtained during the pasting analysis helps to understand how the ingredients affect the system's stability, providing information about the gelatinization, breakdown, and retrogradation rates of starches. It also aids in understanding the consistency of the system at the end of the analysis, enabling adjustments to formulations to prevent dough stability issues during the baking process. [ABSTRACT FROM AUTHOR]

This work evaluated the printing performance of mashed potatoes (MP), principally utilizing full potato powder as a raw material, with the aim of improving the printing quality and efficiency of MP. It investigated how different formulations affected the rheological traits, microstructure, and printing effectiveness of MP. Using a single‐factor controlled variable approach, the molding properties of MP were investigated in terms of the concentrations of full potato powder and the concentrations and ratio of the mixed colloid of carrageenan (CG) and xanthan gum (XG), respectively. Through the experiment, the relationship between the rheological properties, microstructure, and printing performance of MP was established, and its printing characteristics were evaluated in terms of the rheological parameters, microstructural characteristics, and extrusion molding effect of MP. The results showed that: the concentration of full powder significantly influences the printability of MP, and a specific concentration of full powder can make MP have better flow properties; CG–XG could enhance the viscoelasticity and surface quality of MP so that MP had good shear thinning characteristics and thixotropic properties, ensuring that the MP could immediately restore the viscoelasticity to maintain the stability of the structure of the parts after extruding; and the MP can be used to create composite materials. The 3D printing of potatoes was examined in this article based on the material's molding properties, offering a theoretical and technical foundation for the execution of MP high‐efficiency and high‐precision printing and is of significance in advancing the field of food 3D printing technology. Practical applications: In this study, the relationship between rheological properties, microstructure, and printing performance was established for the first time, and the structural characteristics of molding equipment were correlated with the properties of printable raw materials. This study also introduces a novel molding process. By incorporating the appropriate hydrophilic gel and potato starch and using full potato flour as the research object, the printable performance of mashed potatoes was enhanced. The molded food preserved the original nutrients and potato flavor to a large extent, which promoted the development of potato staple foods and was of significant importance for the study of the 3D printing capabilities of the paste food. [ABSTRACT FROM AUTHOR]

Subsurface industrial operations often make use of complex engineered fluids. In fractured media, the hydraulic behavior of a geological fracture is affected by the shear‐thinning (ST) rheology of such fluids, depending on the imposed pressure gradient. Besides, owing to the stochastic nature of heterogeneities in the fracture's local apertures, obtaining the generic behavior of a fracture under ST flow requires large statistics of fractures whose aperture fields have the same statistical properties, namely their mean value, standard deviation, correlation length Lc, and Hurst exponent (which controls the scale invariances at scales smaller than Lc). The first such Monte Carlo study was recently proposed by Lenci, Putti, et al. (2022) using a new lubrication‐based model relying on a non‐linear Reynolds equation. This model describes the flow of an Ellis fluid, with both a low shear rate quasi‐Newtonian viscosity plateau and a large shear rate power law ST behavior, as measured for engineered fluids such as biopolymer solutions (e.g., xanthan gum). Here we aim to obtain the dependence of the fracture transmissivity and its dispersion over the statistics, as well as of the flow correlation length, on fracture closure, geometry correlation length, and applied pressure gradient, over a vast volume of the parameter space, and in a simple mathematical form. Employing reduced‐order models based on the polynomial chaos expansion theory to this aim, we discuss the properties of the obtained topographies of interest in the parameter space. Key Points: We investigate the dependence of the fracture's hydraulic behavior on its geometry, externally imposed pressure gradient, and fluid rheologyReduced‐order models are used to approximate the model's responses and to explore a wider parameter space with a much‐reduced CPU timeThe obtained dependence of the hydraulic properties on the problem's parameters confirms and widely extends our previous findings [ABSTRACT FROM AUTHOR]

Wearable piezoresistive tactile sensors are becoming increasingly popular in fields related to human motion/health monitoring, and artificial intelligence. However, piezoresistive materials are still limited in terms of safety and biocompatibility in medical settings, as well as availability under harsh conditions. Herein, elastic and biocompatible hydrogels are prepared by cross‐linking of xanthan gum, polyvinyl alcohol, carbon nanotubes, and glycerol. The presence of glycerol results in hydrogel exhibiting an outstanding freezing resistance (−40 °C). Meanwhile, the controllable, large‐scale, and facile two‐step direct laser writing process allows the fabrication of hydrogels with double‐rough surface structures. By tuning surface roughness, the sensors with the resulting hydrogels show a wide detection range with high sensitivities of 27.5, 5.4, and 2.1 kPa−1 under pressures of 0.1–6, 6–25, and 25–80 kPa. The sensors also display fast response time (≈126 ms), low detection limit (2.26 Pa), good reproducibility of sensing performance (1000 cycles), relevant freezing tolerance (−40 °C), and decent environmental stability (over 30 days). This work provides a low‐cost, ease of manipulation, high reproducible, and large‐scale way for the microstructure engineering of natural‐polymer hydrogels and promotes their widespread applications. [ABSTRACT FROM AUTHOR]