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This paper aimed to explore the influence of the guar and xanthan gum complex (GG/XG) on the physicochemical properties, microstructure, and sizing efficiency of alkenyl succinic anhydride (ASA) loaded emulsions. The centrifugal stability of the emulsions was measured using a Turbiscan equipment, the droplets morphology through an optical microscopy, the size of droplets and its distribution through a Mastersizer, and the sizing efficiency through the penetration method. Furthermore, Cryo-SEM and CLSM were used to elucidate the adsorption mechanism of polysaccharides at the ASA-water interface. When the concentration of GG/XG exceeded 0.35%, the ASA emulsions displayed excellent stability and low viscosity, and no water separation was observed even after high-speed centrifugation. By absorbing GG/XG at the oil-water interface, a dense interfacial film was formed, which blocked any interaction between the oil and water, thus hindering the hydrolysis of ASA. The sizing degree of the paper sized by ASA emulsion stored for 2 h was still higher than 88 s. By encapsulating ASA in emulsions that are stabilized exclusively by natural polysaccharides, the need for surfactants is eliminated, which in turn decreases the amount of foam present in the papermaking process, thus making it a more environmentally friendly production method. [ABSTRACT FROM AUTHOR]

This review's main focus is highlighting and recognizing the significant scientific advances of smart expandable lost circulation material, i.e., shape memory polymers (SMPs) composites as loss circulation material (LCM) for drilling applications as innovative and futuristic materials. This review highlights and explains ways of producing new smart materials for LCM, which can be programmed by its SMP cycle. It briefly describes loss circulation further on loss circulation material and its classification. Only very few SMPs used as LCM, like shape memory polyurethane, thermoset shape memory polymer, shape memory epoxy, etc., either used as Grout, mixed with xanthan gum, or medium-size particles combined with base fluid, while the next section focuses on shape memory polymer as loss circulation material with the shape memory effect and programming over treating wide fractures. The last section consists of conclusion, prospects, and recommendations. [ABSTRACT FROM AUTHOR]

A WG/C/XG (water glass/sodium carboxymethyl cellulose/xanthan gum) gel was created in this study by incorporating a tracer indicator into the fire protection material. The gel is both a tracer and flame retardant. First, scanning electron microscopy, UV spectrophotometer, and chromatography-mass spectrometer was used to characterize the samples. The microstructure of the WG/C/XG gel was investigated, as well as its impact on high-temperature response. The average rate of tracer gas release varies significantly before and after 55°C. Moreover, the release patterns of the two tracer gases are similar, indicating that the WG/C/XG gel is suitable for the solid loading of tracer gases. A thermal analyzer and programmed warming oxidation experiment analysis were used to investigate the inhibitory effect of WG/C/XG gel on the oxidation of spontaneous coal combustion. The experimental results demonstrated that the WG/C/XG gel improved the thermal stability of coal samples and inhibited spontaneous coal combustion. In mined areas, WG/C/XG gel is an excellent tracer material. [ABSTRACT FROM AUTHOR]

In this study, a pH- and temperature-responsive smart hydrogel was developed by utilizing Xanthan Gum (XG), N-Isopropylacrylamide (NIPAM), Vinyl Imidazole (VI), and Luffa cylindrical (LC). Semi-interpenetrating polymer networks (semi-IPNs) were created using free radical polymerization with N,N′-methylenebisacrylamide (MBA) as the cross-linker and ammonium persulfate (APS) as the initiator. Silver nanoparticles (AgNPs) were synthesized within semi-IPN hydrogel network structures to impart antibacterial properties. Malva sylvestris (MS) aqueous leaf extract was used as a reducing and stabilizing agent for the green synthesis of the AgNPs. The semi-IPN hydrogels exhibited pH- and temperature-responsive swelling behavior, which also enabled the controlled release of the drug. After 11 h, the cumulative release reached approximately 73% at pH 7.2 and 87% at pH 8.3. Additionally, the sustained release mechanism of the Trimethoprim drug was described using the Korsmeyer-Peppas model and was governed by Fickian diffusion. The drug-loaded semi-IPN@Ag nanocomposite hydrogel has demonstrated effective antibacterial activity against various Gram-negative and Gram-positive bacteria, indicating its promising potential as a wound dressing material for reducing infection risk. [ABSTRACT FROM AUTHOR]

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]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The document explores the impact of functional ingredients from agro-industrial byproducts on bakery products, focusing on enhancing nutritional, sensory, and health properties. Researchers are utilizing waste materials to create innovative ingredients and fortified foods, aligning with the United Nations' 2030 Agenda for Sustainable Development. Various studies highlight the potential benefits of incorporating ingredients like red chicory, spinach, Moringa, tannic acid, saffron, chia peptides, wine lees, and spent tea leaf powder in bakery goods to improve health outcomes and reduce waste, contributing to sustainable food systems. These eco-friendly solutions aim to address global challenges while promoting healthier diets and consumer acceptance of functional foods. [Extracted from the article]

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]

Water-based drilling fluids (WBDF) are often used over oil-based drilling fluids due to economic reasons and environmental regulations. Bentonite-free WBDF is preferred to aid in the reduction of formation damage. In many cases, this WBDF is formulated with xanthan gum. The performance of drilling operations is mainly affected by the drilling fluid formulation. The complex interactions among polymer concentration, thermal, and shear histories influence the rheological behavior of drilling fluids. The present study aims to analyze the effects of xanthan gum concentration on the rheological behavior of water-based drilling fluids. The experimental results performed in rotational rheometers revealed a relationship between concentration, yield stress, and thixotropic phenomena. The increase in xanthan gum concentration not only enhances the stability of the drilling fluid, allowing for more prolonged process interruptions without risking the fluid degradation but also improves the thermal stability of the sample. These findings show that the concentration of xanthan gum improves water-based drilling fluids' rheological and thermal stability. [ABSTRACT FROM AUTHOR]

The mixing performance of non-Newtonian fluids is critical in various industrial processes, directly impacting efficiency and product quality. This study investigates the mixing behavior of Xanthan Gum solutions, a widely used non-Newtonian fluid, compared to water using different injection techniques. Comprehensive flow visualization, wall shear stress measurements, pressure drop assessments, and mixing index evaluations were conducted within a cylindrical channel equipped with vortex generators. Results reveal that wall shear stress in Xanthan Gum solutions is significantly higher than in water and increases with rising Reynolds numbers. Additionally, Xanthan Gum solutions exhibit higher pressure drops and lower mixing index values due to their high viscosity and shear-thinning properties, which hinder mass transfer and diffusion. The central injection technique demonstrated superior mixing performance compared to lateral injection for both fluids. Notably, the mixing index for Xanthan Gum solutions stabilizes at Reynolds numbers of 500 and above, indicating that generated vortices do not alter the fluid's consistency. These findings align with the Herschel–Bulkley rheological model, characterizing the non-Newtonian behavior of Xanthan Gum solutions. [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/Objectives: Paediatric eosinophilic oesophagitis (EoE) treatment is challenging due to the limited number of age-appropriate formulations. This study aims to develop and evaluate oral viscous suspensions and solid formulations of budesonide (BUD), focusing on their in vitro mucoadhesive properties, to enhance drug delivery and therapeutic outcomes in paediatric EoE. Methods: This study encompasses the development of oral viscous suspensions and orodispersible solid formulations (moulded tablets and 3D-printed dosage forms) containing BUD. The formulations underwent quality control tests as per the European Pharmacopoeia, chemical stability assessments, and an in vitro evaluation of their mucoadhesiveness properties. Results: A validated analytical method enabled accurate BUD quantification and efficient extraction, and all developed formulations demonstrated chemical stability for 30 days, meeting Ph. Eur. quality standards. Three-dimensional printing using SSE successfully produced 1 mg and 0.5 mg BUD printlets, complying with quality tests for conventional tablets. Formulations containing xanthan gum (L2-XG and P1-0.5-XG) exhibited superior mucoadhesive properties. L2-XG showed significantly higher mucoadhesion than L1-MC. Among the solid formulations, P1-0.5-XG demonstrated the highest mucoadhesive properties. Conclusions: This is the first study to develop solid oral dosage forms of BUD at a very low dose, specifically for paediatric use. The results highlight the potential of 3D printing for developing individualised orodispersible BUD formulations with improved bioadhesion for paediatric EoE treatment. The L2-XG formulation and the XG-containing printlets are the most promising formulations in terms of increasing contact time with the oesophageal mucosa, which could translate into improved therapeutic efficacy in this patient population. [ABSTRACT FROM AUTHOR]

Bacillus velezensis TCS001 is a new type of marine biocontrol bacterium, which has broadspectrum antifungal activity and promotes plant growth, and has great potential for development in agricultural applications. In this study, the additives and proportions of wetting and dispersing additives, thickeners, and preservatives with high compatibility with TCS001 were screened using the toxic medium method, growth determination method and suspension performance evaluation method, and the formula of TCS001 suspension agent (TCS001 SC)was obtained. The screening results showed that the TCS001 SC formula was: 40% TCS001 fermentation broth(≥1010 CFU/mL), 3% wetting and dispersing additives SXC, 3% wetting and dispersing additives UNA, 0.15% thickener xanthan gum, 0.2% preservative Kathone, 0.2% preservative sodium benzoate. When the water was supplemented to100% (mass fraction), the number of viable bacteria of TCS001 SC developed was 4.0 × 109 CFU/mL, with a miscellaneous bacteria rate of 4.8%. For TCS001 SC, the pH value was 6.68, and the suspension rate was 97.8%. The pass rate through the 75 μm test sieve was 99.9%, and the mass fraction of residue after pouring was 1.6%, and after washing was 0.41%. And the long-lasting foaming property (after 1min)was 16 mL, all performances are in line with industry standards (NY/T 2989-2016). Further more, the storage stability of TCS001 SC was measured at different temperatures, there was no significant difference in the number of viable bacteria when stored at (0 ± 0.2)°C for 7 days and (4 ±0.2)°C for 360 days compared to before storage respectively, and the survival rate of bacterial cells was above 80% when stored at (28 ± 0.2)°C for 360 days and (35 ± 0.2)°C for 84 days, respectively indicating good storage stability. On this basis, the field test was carried out with strawberry anthracnose as the target, and the results showed that TCS001 SC 1500-3000 mL/hm² could significantly reduce the occurrence of strawberry anthracnose, and the control efficacy was between59.37%-79.52%. Among them, the control efficacy of 3000 mL/hm² spraied 3 times at 7 d intervals on strawberry anthracnose reached 79.52%, which provided a theoretical basis for the registration of TCS001 SC as a microbial fungicide for the prevention and control of strawberry anthracnose. [ABSTRACT FROM AUTHOR]

Flow of suspensions through the complex porous network is typically characterized by the initial spurt and then the formation of internal/ external filter cake which impedes the flow velocity. The transient mechanisms involved during the particle migration phenomenon need to be studied carefully as it is crucial for effectively managing the flow characteristics of drilling fluids and their impact on subsurface reservoirs. In this study, constant pressure permeation experiments are carried out using a specially designed apparatus to quantify the formation and evolution of particle migration zones using advanced image processing algorithms. Additionally, a comprehensive pre-test and post-test characterization of drilling fluids/ filtrates and the porous medium revealed intricate insights into the dynamics of particle migration. Four distinct particle migration/ filtration zones such as internal filter cake, primary filtration, secondary filtration and fluid loss are identified based on the change in the concentration gradient. The influence of additives on the growth of these zones is quantified during the filtration process. The concentration of barite/ micronized calcium carbonate and xanthan gum predominantly controls the filtration process by enhancing the particle plugging and retention time, respectively. In addition to the in-depth understanding of the particle migration zones, the transition from kinetic to capillary flow is identified by performing the fractal analysis. The analysis revealed that drilling fluid containing more barite exhibits a dominant capillary flow. Finally, an analytical model has been modified by considering the influence of different additives to predict the depth of penetration, which is comparable with the experimental results. [ABSTRACT FROM AUTHOR]

Calcium alginate spheres with a volume of about 5 mL can be used for important purposes. Those that incorporate oolong tea give, in addition to the recreational aspect, the possibility of drinking small quantities of this tea, because oolong tea can be used as a compound with antioxidant properties. This incorporation can be achieved by reverse spherification (5 mL). Six types of spheres have been made, all of them with calcium alginate and the presence or absence of agar-agar and xanthan gum—XG—in two concentrations. The weight loss of the spheres, the release of bioactive compounds over time (a total of 48 h), the surface (internal and external) of the membranes, and the physical characteristics of these membranes have been analyzed. The data obtained indicate that the presence of XG prevents the formation of precipitates inside the spheres and slows down weight loss. It also provides opacity to the spheres. However, the incorporation of agar-agar does not have a significant influence on the different parameters analyzed. The release of catechins reaches a maximum of 80% of what could be achieved under ideal conditions, and it reaches 90% in the first 3 h. The incorporation of XG increases the shelf life of the spheres, slows down the release of chelate, and decreases weight loss over time, allowing for a new perspective on the spherification process. [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]

Two things consumers look for in household cleaning applications are a well-defined viscosity and good foaming properties. These attributes are achieved by optimising the combination of surfactants and thickeners. Jungbunzlauer's xanthan gum is a safe, odourless and bio-based product and therefore represents an excellent thickening and stabilising agent for such applications. Since it is of natural origin it fits well with the recent trend towards more sustainable household cleaning products. This study examined the compatibility of three different xanthan gum grades with two different surfactants at various pH levels. For this purpose regular viscosity and pH measurements were taken over a period of six months. All xanthan gum grades performed exceptionally well in neutral and alkaline pH ranges, whereas the best performance in the acidic pH range was achieved with a special grade. In a second step, the study investigated the foam formation, decay and structure of xanthan gum/surfactant combinations at different pH levels. No differences were observed among the xanthan gum grades tested, although higher concentrations resulted in more and finer foam bubbles. Xanthan gum demonstrated very good foam stability throughout the pH range. Hence, because of its excellent compatibility, stabilisation and foam properties, xanthan gum is a great choice for household cleaning applications. [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]

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

The purpose of this study is to examine the influence of additives on estimating the useful service life of self-compacting concrete (SCC). For that, durability tests were performed on 43 SCC mix designs to estimating the service life of SCC based on the FIB model. The investigated supplementary materials included xanthan gum at concentrations of 0.2% and 0.25% by weight of cement, microsilica at concentrations of 5%, 7% and 10% by weight of cement, and nanosilica at concentrations of 2%, 3% and 4% by weight of cement. All 43 designs met the reliability index of the model, thereby obtaining the estimated service life for each design. The findings revealed that in chloride-rich environments, the control sample exhibited greater penetration depth compared to the concretes incorporating xanthan gum, microsilica and nanosilica additives. This observation suggests that the inclusion of xanthan gum extends the service life of SCC due to the formation of a denser and more cohesive structure in the hydration products of xanthan gum-modified concrete. Additionally, the investigations conducted indicate that the presence of nano and micro additives effectively reduces voids, while xanthan gum plays a significant role in minimising cracking and enhancing the thickening properties of the concrete. [ABSTRACT FROM AUTHOR]

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

Copyright of China Surfactant Detergent & Cosmetics (2097-2806) is the property of China Surfactant Detergent & Cosmetics Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The Rhipicephalus microplus tick causes enormous economic losses in livestock farming around the world. Despite several promising studies carried out with plant extracts such as Achyrocline satureioides against this ectoparasite, a major obstacle is related to pharmaceutical presentation forms. There is no study showing xantan gum-based hydrogel and polycaprolactone nanoparticles containing A. satureioides extract against R. microplus larvae. The objective of this study was to incorporate A. satureioides extract to develop a nanoformulation (AScn) and a hydrogel (ASlh) and evaluate them against R. microplus larvae with the purpose of increasing the contact time of the extract with the larvae and improve the effectiveness. The ethanolic extracts were incorporated in polycaprolactone nanoparticles and characterized via analysis of the mean hydrodinamic diameter and polidispersity index. The xanthan gum-based hydrogel formulation was prepared with crude extract of A. satureioides 40 mg/mL, 0.25% xanthan gum, and 8% poloxamer, to determine the bioadhesiveness of the formulation in bovine leather and the flow rate of the formulation in the animal. The results in larvae demonstrated that when evaluated in the form of a hydrogel (ASlh), mortality was higher, with 91.48% mortality at a concentration of 20 mg/mL presenting itself as an interesting alternative for controlling this ectoparasite. [ABSTRACT FROM AUTHOR]

Cannabis seed oil oleogel structured with Glycerol Monostearate (20% w/w) was mixed with xanthan gum hydrogel (2% w/w) at different ratios ranging from 0% w/w hydrogel to 75% w/w hydrogel, using a syringe-to-syringe apparatus, for the preparation of 3D-printable food inks. This process enabled the simultaneous blend of oleogel and hydrogel phases and the incorporation of air in a reproducible and accurate manner. The printability of bigel inks with different mass ratios was evaluated by using a conventional benchtop food 3D printer. The printability of the inks was found to be negatively affected by the presence of higher portions of the hydrogel phase, while the printing performance of pure cannabis seed oil oleogel was superior compared to the printing performance of the bigel inks. The physicochemical properties of hybrid gels were investigated with rheological studies, thermophysical studies (Differential Scanning Calorimetry), Polarized Light Microscopy, and Confocal Laser Scanning Microscopy. The microstructure of the aerated inks was affected by the presence of a higher oleogel fraction, in terms of air bubble shape and distribution. The addition of hydrogel at concentrations higher than 50% w/w had a strong negative effect on the mechanical properties of the inks leading to a partial collapse of the printed structures and subsequently to poor printing performance. [ABSTRACT FROM AUTHOR]

Cellulosic fiber from rice straw provides a sustainable alternative to the environmental menace of the field burning problem. Response surface methodology and artificial neural network were applied in the organosolv pulping process to evaluate the responses of total pulp yield (TPY, %), holocellulose content (HC, %), and Klason lignin (KL, %). The optimum input parameters for these reactions were solvent ratio (formic acid: acetone 8:2), chemical doses (68%), time (269 min), and temperature (106 °C) with a response value of TPY (49.8%), HC (80.35%) and KL (3.85%). Artificial neural networks showed better-optimized results as compared to the response surface methodology. An exceptional fiber separation was observed using SEM analysis, while FT-IR analysis confirmed the significant removal of lignin as per drastic reduction in the absorption band at around 1505 cm−1. The cellulose maximization and lignin reduction in the optimized pulp were also confirmed using EDX, XRD, and TGA analysis. Further, the effects of the addition of cationic starch, carboxymethyl cellulose, and xanthan gum were studied for making fiber composite hand sheets. The surface properties were optimum at the bio-additive doses of 3% (oven-dried) in both cases. However, the strength properties reached the maximum with the addition of 2% bio-additives. Nevertheless, cationic starch showed more suitable bio-additive for hand sheet packaging papers with better surface and strength properties. This study determined the optimum organosolv process parameters at the lab scale and further confirmed the suitability of the developed material for packaging applications with improved strength, surface, and optical properties. [ABSTRACT FROM AUTHOR]

This study investigated the influence of ultrasound homogenization on the physical properties of milk ice cream mixes. A frequency of 20 kHz and an exposure time of 5 min was applied during the ultrasound homogenization to conduct experiments. Stability, particle size, rheological, and microscopic analyses were performed. Moreover, chosen stabilizers were used such as iota carrageenan or its hydrolyzates in combination with locust bean gum and xanthan gum. All parameters were checked before and after maturation at 4 °C/24 h. Based on the obtained results, it was noticed that the ultrasound homogenization contributed to a lower TSI value, which means that there is better stability during the maturation of milk ice cream mixes. In all of the mentioned samples, the TSI value was around 2 or less. Another pivotal finding connected with the particle sizes showed that simultaneously after and before maturation, the values of median D50 were lower in the samples after the mechanical homogenization than after the ultrasound. The rheological properties showed that all of the samples had pseudoplastic non-Newton behavior on the grounds that the value of the n index was lower than 1. Additionally, the consistency values in samples after the ultrasound treatment were lower than in samples after the mechanical homogenization and did not exceed 0.0018 × 10−3·Pasn after 24 h of maturation. [ABSTRACT FROM AUTHOR]

We describe the development of a bioink to bioprint human induced pluripotent stem cells (hiPSCs) for possible cardiac tissue engineering using a gelatin methacrylate (GelMA)-based hydrogel. While previous studies have shown that GelMA at a low concentration (5% w/v) allows for the growth of diverse cells, its 3D printability has been found to be limited by its low viscosity. To overcome that drawback, making the hydrogel both compatible with hiPSCs and 3D-printable, we developed an extrudable GelMA-based bioink by adding xanthan gum (XG). The GelMA-XG composite hydrogel had an elastic modulus (~9 kPa) comparable to that of cardiac tissue, and enabled 3D printing with high values of printing accuracy (83%) and printability (0.98). Tests with hiPSCs showed the hydrogel's ability to promote their proliferation within both 2D and 3D cell cultures. The tests also showed that hiPSCs inside hemispheres of the hydrogel were able to differentiate into cardiomyocytes, capable of spontaneous contractions (average frequency of ~0.5 Hz and amplitude of ~2%). Furthermore, bioprinting tests proved the possibility of fabricating 3D constructs of the hiPSC-laden hydrogel, with well-defined line widths (~800 μm). [ABSTRACT FROM AUTHOR]

The objective of this research was to create Tolbutamide extended-release (ER) tablets and evaluate their efficacy in comparison to the gold standard, hydrophobic polymer (HPC). The natural polymers that were considered for this study included guar gum, xanthan gum, acacia gum, and fenugreek mucilage. The mechanical characteristics, drug release patterns, and stability under accelerated settings of tablets produced employing direct compression at different polymer concentrations (25%, 50%, and 75%) were studied. With a release rate of 94.5 percent over 24 hours, the optimized formulation (TF6 with 75% Guar gum) offered the best sustained drug release. As for controlled-release qualities, Xanthan gum showed promise with a cumulative release of 93.45% and Acacia gum was dependable, though not quite as efficient. Fenugreek mucilage was not well suited for endotracheal formulations due to its rapid drug release. The optimized formulation (TF6) kept its mechanical integrity, drug content, and constant drug release profile throughout three months at 40°C/75% RH, according to stability testing. This study offers additional evidence that natural polymers, specifically Guar gum can effectively replace synthetic binders in sustained-release formulations. Additional research should explore alternative combinations of these natural binders to enhance formulation efficacy. [ABSTRACT FROM AUTHOR]

Emulgel has emerged as a promising topical delivery system due to its dual release control system, incorporating both gel and emulsion properties. The topical application of drugs offers advantages such as targeted delivery to the site of action and extended drug release, ensuring localized therapeutic effects. Salicylic acid, a beta-hydroxy acid and non-steroidal anti-inflammatory drug (NSAID) is widely known for its effectiveness in treating acne by exfoliating the skin, unclogging pores, and reducing sebum production. This study aimed to develop an emulgel formulation of salicylic acid using xanthan gum as a gelling agent for acne treatment. Light liquid paraffin was used as the oil phase, with Tween 80 and Span 80 as emulsifiers, and propylene glycol as a co-surfactant. The prepared emulgel formulations were evaluated for physical appearance, pH, viscosity, spreadability, swelling index and antibacterial activity. All formulations demonstrated acceptable physical properties, including homogeneity, consistency, spreadability, viscosity and pH. [ABSTRACT FROM AUTHOR]

This study aimed to develop honey fillings for cookies using a variety of hydrocolloids, including xanthan gum (XG), guar gum (GG), and gelatin. The optimization of hydrocolloids concentration in honey for developing honey fillings was successfully achieved through a Box-Behnken design, involving three independent variables: XG (5–10% w/w), GG (0.1–1.5% w/w), and gelatin (8–12% w/w). The effects of these variables were assessed in terms of the honey filling's baking stability, antioxidant capacity, firmness, and water activity. The ideal concentrations for the honey filling were identified as 5.23% XG, 1.4% GG, and 10.46% gelatin. The physicochemical, antioxidant, and rheological characteristics of the optimized honey filling (OHF) were analyzed and compared to a commercial chocolate filling (CCF) as a reference. OHF displayed slightly lower viscoelastic properties but higher structural stability across all entire strain. OHF demonstrated 24.29% enhancement in antioxidant activity and 29.15% reduction in fat content relative to CCF. Subsequently, OHF was employed as a filling ingredient in cookies and compared to non-filled cookies and CCF-based cookies. The OHF-based cookies exhibited comparable textural attributes and sensory appeal to the CCF-based cookies. However, they displayed 29.37 and 19.89% increase in TPC, 129.89 and 29.93% increase in antioxidant activity, and 35.82 and 120.31% decrease in fat content as compared to non-filled and CCF-based cookies, respectively. [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]

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

Xanthan gum (XG) is an exopolysaccharide synthesized by the aerobic fermentation of simple sugars using Xanthomonas bacteria. It comprises a cellulosic backbone with a trisaccharide side chain connected to alternative glucose residues in the main backbone through α (1→3) linkage. XG dissolves readily in cold and hot water to produce a viscous solution that behaves like a pseudoplastic fluid. It shows excellent resistance to enzymatic degradation and great stability throughout a broad temperature, pH, or salt concentration range. Additionally, XG is nontoxic, biocompatible, and biodegradable, making it a suitable carrier for drug delivery. Furthermore, the carboxylic functions of pyruvate and glucuronic acid offer a considerable opportunity for chemical modification to meet the desired criteria for a specific application. Therefore, XG or its derivatives in conjunction with other polymers have frequently been studied as matrices for tablets, nanoparticles, microparticles, and hydrogels. This review primarily focuses on the applications of XG in various oral delivery systems over the past decade, including sustained-release formulations, gastroretentive dosage forms, and colon-targeted drug delivery. Source, production methods, and physicochemical properties relevant to drug delivery applications of XG have also been discussed. [ABSTRACT FROM AUTHOR]

The production of yarns and synthetic fibers is of great importance for numerous industrial sectors, such as the textile, composite material, biomedical, and civil construction industries. The utilization of cellulose microfibrils (CNFs) for filament production still requires further research, given the challenges associated with the coagulation process. Extensive research efforts have been dedicated to the development of materials that can be combined with CNFs to improve coagulation. This study aimed to develop an acetone spinning method to produce filaments from CNFs combined with xanthan (XG) and guar (GG) gums. Three types of filament architecture were tested: monocomponent (MONO), bicomponent (BI), and mixed component (MIX). XG filaments were evaluated at three coagulation times (90, 120, and 150 s) and GG filaments at a single coagulation time (120 s). Morphological analysis showed that gums contributed to improving external structure. BI filaments were rounder, exhibited lower stress concentration, and showed the highest mechanical resistance after 120 s of coagulation (XG = 27.97 MPa, GG = 28.69 MPa). Water absorption tests showed that the developed filaments hold great potential as absorbent materials, representing an environmentally friendly alternative to synthetic polymer absorbents. [ABSTRACT FROM AUTHOR]

Development of biocomposites from polysaccharides is of universal interest due to the possibility of obtaining new polymeric materials of sustainable origin, reducing the use of petroleum-derived molecules and helping to establish a system based on the notion of green economy. This study aimed at evaluating thermal and mechanical characteristics of microfibrillated cellulose (MFC) films incorporated with different xanthan gum (XG) and glycerol contents. In the processing, all components were mechanically homogenized, poured into a Petri dish, and then dried at 60 °C for 18 h. The films were evaluated by scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), apparent contact angle, thermogravimetry (TG), tensile properties, and X-ray diffraction (XRD). In a comparison between the formulations, the film containing 2.8 g of MFC and 0.5 g of XG showed the highest thermal stability up to 350 °C. Despite the hydrophilic character of the studied biopolymers, the physical interactions between these macromolecules yielded hydrophobic surfaces with apparent contact angles up to 128°, especially when the glycerol was not added. The addition of glycerol conferred decreases in transmittance, surface wettability, tensile strength, tensile modulus, and crystallinity index, which were accompanied by increases in apparent density and elongation at break. The XG addition caused an increase in hydrophobicity, in addition to decreases in thermal stability, transmittance, tensile strength, tensile stiffness, and crystallinity index. The high hydrophobicity of the films obtained suggests that the studied materials have potential application in food packaging, hindering the permeation of water. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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]

Sapodilla (Manilkara zapota) is a climacteric fruit that ripens quickly and is highly perishable, making it difficult to commercialize. This study examined the effect of xanthan gum (Xan) enriched with oleic acid (ol) on chilling injury and postharvest quality of sapodilla fruit during 40 days of storage at 8 ± 1°C and 85%–90% relative humidity. The results showed that the treatments effectively controlled fruit browning, with the least browning observed in the Xan 0.1 and Xan 0.1 + Ol coatings. At the end of storage, all treatments except Xan 0.1 reduced lipid peroxidation and electrolyte leakage. Moreover, the fruit treated with Xan 0.1 + Ol also displayed the highest levels of phenolic compounds, flavonoids, and antioxidant activity. Additionally, the Xan 0.1 + Ol and Xan 0.1 treatments had the greatest activity of peroxidase (POD) and phenylalanine ammonia-lyase (PAL) enzymes. Xan 0.1 + Ol had the lowest activity of the polyphenol oxidase (PPO) enzyme. Overall, the application of the Xan 0.1 + Ol coating proved to be a beneficial edible treatment for minimizing cold-induced damage and improving the quality of stored sapodilla fruit. Generally, the use of oleic acid-enriched xanthan gum in sapodilla fruit has significantly improved preservation and quality. [ABSTRACT FROM AUTHOR]

Rapid connectivity homogenization and ultra-probe sonication were used to manufacture the Azelic acid nanoemulsion. Everything is dissolved in clean water: Azelic acid, polyvinyl alcohol, xanthan gum, castor oil, vitamin E, Transcutol P, and Tween 80. To optimize it, we used Response Surface Methodology and measured a bunch of parameters, like droplet size (nm), surface morphology (FE-SEM, TEM), zeta potential (ZP), differential scanning calorimetry (DSC), polydispersity index (PDI), stability, pH, and viscosity. Both the penetration and retention of the Azelic acid -loaded nanoemulsion into the skin and its release profile were studied in vitro and ex vivo, respectively. The model's quadratic polynomial fitness was confirmed by the optimization analysis of variance (ANOVA), which yielded a significant F-value and a p-value below 0.0500. It was also determined that the lack-of-fit was not statistically significant. Globule size was 200 nm, PDI was 0.2, and entrapment efficacy was 84.99% following optimization of the Azelic acid nanoemulsion. A value of - 35.90 mV was recorded for the Zeta Potential (ZP). The absence of chemical interactions was verified by the findings of FTIR, DSC, and XRD investigations, which demonstrated the effective trapping of Azelic acid. Results from scanning electron microscopy and transmission electron microscopy revealed the presence of small spherical particles in the enhanced formulation. Centrifugation, freezethaw cycles, and storage at 5°C and 25°C were all successfully completed by the sample in the stability tests. Storage at 40°C for 7 weeks resulted in subtle color shifts, most noticeably during the last week of the study. The results of the rheological tests showed that the revised recipe is elastic and May shear-thin and pseudo-plastic. Over the course of 12 hours, the Azelic acid nanoemulsion released 87.66 % and 97.99 of its active ingredient. A high degree of linearity was demonstrated by the sustained release pattern, which matched a zero-order kinetic model (R2 = 0. 0.9952). After 8 hours, the Azelic acid nanoemulsion had an ex vivo penetration rate of 82.24 %, indicating better skin distribution. Based on the results, Azelic acid nanoemulsion might be useful as a skin condition topical therapy. Nevertheless, further research, including studies conducted in living organisms, is necessary to prove that azelic acid nanoemulsion is both efficient and safe. [ABSTRACT FROM AUTHOR]

Silver nitroprusside nanoparticles (AgNP NPs) offer valuable applications in both bacteriostasis and wound healing. Our research was the first to detail the methodology employed for the synthesis of novel nanomaterial Xanthan Gum-encapsulated AgNP NPs, yielding distinctive rod-like particles with an average size of 185.6 ± 0.45 nm. The synthesized XG-AgNP NPs demonstrated promising antibacterial and antibiofilm activities against various pathogens, including S. enterica, B. cereus, L. monocytogenes, E. coli, and S. aureus. The inhibitory effect of XG-AgNP NPs on S. enterica and S. aureus was attributed to the disruption of cell membranes, leading to protein and nucleic acid leakage. Furthermore, the cytotoxicity of XG-AgNP NPs against NIH3T3 cells was significantly lower compared to AgNP NPs. XG-AgNP NPs exhibited excellent biocompatibility and showed minimal hemolysis even at high concentrations (1 mg/mL). In vitro wound healing experiments, treatment with XG-AgNP NPs did not have a significant impact on NIH3T3 cells compared to the untreated control group. [ABSTRACT FROM AUTHOR]

Xanthan gum is a microbial polysaccharide produced by Xanthomonas and widely used in various industries. To produce xanthan gum, the native Xanthomonas citri- 386 was used in a cheese-whey-based culture medium. The culture conditions were investigated in batch experiments based on the response surface methodology to increase xanthan production and viscosity. Three independent variables in this study included feeding times of acetate, pyruvate, and citrate. The maximum xanthan gum production and viscosity within 120 h by X. citri -386 using Box–Behnken design were 25.7 g/l and 65   500 cP, respectively, with a 151% and 394% increase as compared to the control sample. Overall, the findings of this study recommend the use of X. citri -386 in the cheese-whey-based medium as an economical medium with optimal amounts of acetate, pyruvate, and citrate for commercial production of xanthan gum on an industrial scale. The adjustment of the pyruvate and acetate concentrations optimized xanthan gum production in the environment. [ABSTRACT FROM AUTHOR]

Heterogeneity is a fundamental characteristic of oil and gas reservoirs. The key measure improving the acidizing effect of heterogeneous reservoirs is diversion methods, which diverting agents are used to plug the high permeability layer and promote acid acting on the low permeability layer. In order to solve the problems of uncontrollable gelation time and serious damage of synthetic polymer diverting agents. A novel diverting agent SAXG with high strength and biodegradability was formed through semi-interpenetration using biomaterials sodium alginate (SA)and xanthan gum(XG). The optimal mass percentage of the system was optimized to 0. 7% SA+0. 3% XG with the goal of deformation and gelation time. The rheological properties and delayed gelation characteristics of this diverting agent were tested by rheometer；The degradability of the system was described with the content of residue；The difference between SAXG semi-interpenetrating network and SA gel was confirmed through scanning electron microscope(SEM)；Finally, the core flow experiment was used to verify the divert acidizing effect of SAXG. The results showed that the gelation time range of SAXG is 14 to 456 min；The SAXG can be completely degraded in saline and acid solutions；The permeability of the core after diversion acidizing increased by 2. 85 times compared to conventional acidification；The recovery rate of core permeability after degradation reached 98. 6%. The SAXG can effectively promote the diversion of acid solution, thereby improving the effectiveness of acid stimulation. [ABSTRACT FROM AUTHOR]

Background: Blackgrm is one of the most important pulse crops majorly cultivated in rainfed conditions of India. Soil moisture deficit, low and erratic rainfall, use of poor quality seeds, poor crop stand and improper crop management resulting in lower productivity in rainfed ecosystem. Reduced crop stand alone leads to 30% deficit in production. Availability of technology to overcome drought stress is one of the way to expand blackgram cultivation in dry tracks. Hydrophilic polymers may have great potential in restoration and reclamation, when used the polymers correctly and an ideal situations will have atleast 95% of their stores water available for plant absorption. There are N number of inorganic polymers available in the market, that can be applied in the form of soil application. Studies on Hydrophilic bio polymer seed coating to mitigate water stress is very megar or nil. Hence, the present study was formulated in blackgram as hydrophilic bio polymer seed coating on seed germination and field emergence. Methods: Seed coating experiment consists of seven hydrophilic biopolymers (Ethyl cellulose, Methyl cellulose, Carboxyl methyl cellulose, Agar, Gum Arabic, Xanthangum and Carrageenan); two coating methods (dry and dry powder concoction). The germination test conducted in sand media with 60% Water Holding Capacity of sand and PEG induced water stress and evaluated for seed quality parameters against uncoated seeds. Field experiments conducted with water stress periods of 10 days, 20 days and 25 days after life irrigation and observed for biometric and yield parameters. Result: Results revealed that blackgram seeds coated with bio polymerconcoctionof xanthan gum : carrageenan : Agar agar (4:1:1) @ 20 g/kg performed better in terms ofall seed quality parameters and withstand water stress upto 20 days after life irrigation with the yield increase of 53% over stressed control (Skipping irrigation for 20 days after life irrigation) and can be recommended as a pre sowing treatment for drought mitigation in blackgram. [ABSTRACT FROM AUTHOR]