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Search Results (277)

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24 pages, 4254 KiB  
Article
Strength and Micro-Mechanism of Guar Gum–Palm Fiber Composite for Improvement of Expansive Soil
by Junhua Chen, Yuejian Huang, Aijun Chen, Xinping Ji, Xiao Liao, Shouqian Li and Ying Xiao
Fibers 2025, 13(8), 104; https://doi.org/10.3390/fib13080104 - 31 Jul 2025
Viewed by 175
Abstract
This study investigates the improvement effect and micro-mechanism of guar gum and palm fibers, two eco-friendly materials, on expansive soil. The study uses disintegration tests, unconfined compressive strength tests, triaxial compression tests, and SEM analysis to evaluate the enhancement of mechanical properties. The [...] Read more.
This study investigates the improvement effect and micro-mechanism of guar gum and palm fibers, two eco-friendly materials, on expansive soil. The study uses disintegration tests, unconfined compressive strength tests, triaxial compression tests, and SEM analysis to evaluate the enhancement of mechanical properties. The results show that the guar gum–palm fiber composite significantly improves the compressive and shear strength of expansive soil. The optimal ratio is 2% guar gum, 0.4% palm fiber, and 6 mm palm fiber length. Increasing fiber length initially boosts and then reduces unconfined compressive strength. Guar gum increases unconfined compressive strength by 187.18%, further improved by 20.9% with palm fibers. When fiber length is fixed, increasing palm fiber content increases and then stabilizes peak stress and shear strength (cohesion and internal friction angle), improving by 27.30%, 52.1%, and 12.4%, respectively, compared to soil improved with only guar gum. Micro-analysis reveals that guar gum enhances bonding between soil particles via a gel matrix, improving water stability and mechanical properties, while palm fibers reinforce the soil and inhibit crack propagation. The synergistic effect significantly enhances composite-improved soil performance, offering economic and environmental benefits, and provides insights for expansive soil engineering management. Full article
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14 pages, 4268 KiB  
Article
Experimental Investigation into the Mechanisms of Liquid-Phase Damage in Shale Oil Reservoirs: A Case Study from the Leijia Area
by Tuan Gu, Chenglong Ma, Yugang Li, Feng Zhao, Xiaoxiang Wang and Jinze Xu
Energies 2025, 18(15), 3990; https://doi.org/10.3390/en18153990 - 25 Jul 2025
Viewed by 215
Abstract
The fourth member of the Shahejie Formation in the Leijia area of the western depression of the Liaohe Oilfield represents a typical shale oil reservoir. However, post-hydraulic fracturing operations in this region are often hindered by significant discrepancies in well productivity, low fracturing [...] Read more.
The fourth member of the Shahejie Formation in the Leijia area of the western depression of the Liaohe Oilfield represents a typical shale oil reservoir. However, post-hydraulic fracturing operations in this region are often hindered by significant discrepancies in well productivity, low fracturing fluid flowback efficiency, and an unclear understanding of reservoir damage mechanisms during fracturing. These challenges have become major bottlenecks restricting the efficient exploration and development of shale oil in this block. In this study, a series of laboratory-simulated experiments were conducted to investigate the primary mechanisms of formation damage induced by fracturing fluids in shale oil reservoirs. An experimental methodology for evaluating reservoir damage caused by fracturing fluids was developed accordingly. Results indicate that guar gum-based fracturing fluids exhibit good compatibility with formation-sensitive minerals, resulting in relatively minor damage. In contrast, capillary trapping of the aqueous phase leads to moderate damage, while polymer adsorption and retention cause low to moderate impairment. The damage associated with fracturing fluid invasion into fractures is found to be moderately high. Overall, the dominant damage mechanisms of guar gum fracturing fluids in the Shahejie Member 4 shale oil reservoir are identified as aqueous phase trapping and polymer adsorption. Based on the identified damage mechanisms, corresponding optimization strategies for fracturing fluid formulations are proposed. The findings of this research provide critical insights for improving shale oil development strategies in the Leijia area. Full article
(This article belongs to the Special Issue Enhanced Oil Recovery: Numerical Simulation and Deep Machine Learning)
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17 pages, 4406 KiB  
Article
Development of Texture-Modified Meat and Thickened Soup Combination for Oral Dysphagia Patients with Uniform Firmness and Solid Appearance
by Sergio Hernández, Samuel Verdú, Pau Talens and Raúl Grau
Foods 2025, 14(14), 2462; https://doi.org/10.3390/foods14142462 - 14 Jul 2025
Viewed by 300
Abstract
This study aimed to improve the visual appeal of texture-modified (TM) dishes for individuals with dysphagia by developing a method to unify the texture of solid and liquid components through innovative food processing techniques. It investigated various meat-softening methods while preserving its solid [...] Read more.
This study aimed to improve the visual appeal of texture-modified (TM) dishes for individuals with dysphagia by developing a method to unify the texture of solid and liquid components through innovative food processing techniques. It investigated various meat-softening methods while preserving its solid appearance and ensuring a uniform texture when combined with a thickened soup. A grinding and reconstitution approach enabled the incorporation of pea protein (0% and 1%), olive oil (0%, 5%, or 10%), and papain (0% and 0.2%) to enhance the nutritional and sensory properties. This method successfully matched the firmness of TM meat with that of the thickened soup. Papain significantly reduced the firmness, and olive oil decreased the cohesiveness. After categorizing the TM meat and thickened soup as IDDSI level 4, four dishes at three firmness levels were developed. This study highlighted the potential of this approach to integrate solid and liquid food matrices, contributing to the advancement of TM food engineering and to the challenge of improving visual sensory acceptance and personalizing TM diets for individuals with dysphagia. Full article
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21 pages, 4681 KiB  
Article
Spray-Dried Polymeric Microspheres for Lipophilic Drugs: Formulation Design, Physicochemical Characterization, and In Vitro Release Evaluation
by Felipe Nataren-Rodríguez, Jorge Pacheco-Molina, Sandra Leticia Gracia-Vásquez, Isaías Balderas-Rentería, Mónica A. Ramírez-Cabrera, Eder Arredondo-Espinoza, Karla J. Santamaría and Patricia González-Barranco
Pharmaceuticals 2025, 18(7), 1020; https://doi.org/10.3390/ph18071020 - 9 Jul 2025
Viewed by 834
Abstract
Background/Objectives: The formulation of microspheres for lipophilic drugs using aqueous methods, such as spray drying, faces significant challenges. The main objective of this study was to evaluate the effect of the process parameters and polymer selection on the production of microspheres by [...] Read more.
Background/Objectives: The formulation of microspheres for lipophilic drugs using aqueous methods, such as spray drying, faces significant challenges. The main objective of this study was to evaluate the effect of the process parameters and polymer selection on the production of microspheres by spray drying for a lipophilic drug. Methods: Lipophilic drug-loaded microspheres were developed using various polymers via the aqueous spray drying method. The effects of the factors on the yield percentage and encapsulation efficiency were analyzed. Microspheres preparation included Agave inulin, guar gum, hydroxypropyl methylcellulose, and Eudragit® S100. A 23 factorial design was performed, and the parameters were optimized. Results: Inlet temperature, feed flow, and polymer percentage showed a significant effect (p < 0.05) on the yield percentage of guar gum microspheres and encapsulation efficiency of the inulin microspheres. Inulin and guar gum microspheres showed the best yield percentage (75.41%) and encapsulation efficiency (100%), respectively. In addition, guar gum microspheres had the best morphology, and hydroxypropyl methylcellulose microspheres were smaller and had an irregular surface. Eudragit did not maintain its delayed release property due to limitations of the aqueous method; inulin released the drug immediately, and guar gum and hydroxypropyl methylcellulose microspheres prolonged release only by a few additional hours. Conclusions: The experimental design showed that optimizing the parameters (inlet temperature, feed flow, and the type and percentage of polymer) can regulate the microsphere development process to obtain improved product yield and encapsulation efficiency results. Full article
(This article belongs to the Section Pharmaceutical Technology)
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16 pages, 1155 KiB  
Article
Measuring Viscosity and Consistency in Thickened Liquids for Dysphagia: Is There a Correlation Between Different Methods?
by Javier Marín-Sánchez, Sofía Gimeno-Ruiz, Alejandro Berzosa, Javier Raso and Cristina Sánchez-Gimeno
Foods 2025, 14(13), 2384; https://doi.org/10.3390/foods14132384 - 5 Jul 2025
Viewed by 426
Abstract
Dysphagia is a common clinical condition, especially among older adults, associated with an increased risk of malnutrition, aspiration, and respiratory complications. A key therapeutic approach involves modifying liquid consistency using thickening agents to achieve safer swallowing. Although rotational rheometry offers accurate viscosity characterization, [...] Read more.
Dysphagia is a common clinical condition, especially among older adults, associated with an increased risk of malnutrition, aspiration, and respiratory complications. A key therapeutic approach involves modifying liquid consistency using thickening agents to achieve safer swallowing. Although rotational rheometry offers accurate viscosity characterization, its complexity and cost limit routine application in clinical or domestic settings. This study evaluates and correlates different methods for measuring the viscosity of thickened liquids, comparing rheological data with empirical techniques such as the Ford cup, Bostwick consistometer, and Line-Spread Test (LST). Several thickeners were tested—guar gum, xanthan gum, a guar/xanthan blend, maltodextrin-based mixtures, and a commercial thickener—across a range of concentrations, temperatures, and preparation times. The results demonstrate that simple methods, particularly the Bostwick consistometer and LST, show strong correlations with rheometer measurements within the International Dysphagia Diet Standardisation Initiative (IDDSI) Level 2 (mildly thick) and Level 3 (moderately thick) ranges. However, limitations were observed at extreme viscosities, where certain methods lacked sensitivity or operational feasibility. These findings support the potential of empirical tools for practical viscosity screening in dysphagia management, especially where rheometry is unavailable. This work provides evidence-based guidance for clinicians, caregivers, and food service professionals seeking safe, reproducible, and standardized approaches to fluid consistency assessment. Full article
(This article belongs to the Section Food Analytical Methods)
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13 pages, 537 KiB  
Article
Effects of Blackcurrant Extract and Partially Hydrolyzed Guar Gum Intake on Gut Dysbiosis in Male University Rugby Players
by Hiroto Miura, Machi Oda, Kanako Abe, Hiromi Ikeda, Mami Fujibayashi, Naoko Oda, Tomohiro Segawa, Aya Abe, Natsumi Ueta, Takamitsu Tsukahara, Tomohisa Takagi, Yuji Naito and Ryo Inoue
Microorganisms 2025, 13(7), 1561; https://doi.org/10.3390/microorganisms13071561 - 2 Jul 2025
Viewed by 1220
Abstract
Our previous study reported that male university rugby players tended to have a gut with a dysbiotic environment, characterized by abundant pathobiont bacteria and an accumulation of succinate, when compared with age-matched, non-rugby playing healthy males. In the present study, we conducted a [...] Read more.
Our previous study reported that male university rugby players tended to have a gut with a dysbiotic environment, characterized by abundant pathobiont bacteria and an accumulation of succinate, when compared with age-matched, non-rugby playing healthy males. In the present study, we conducted a randomized, double-blinded, placebo-controlled experiment to evaluate the potential of blackcurrant extract and/or partially hydrolyzed guar gum (PHGG) to improve the gut environment of university rugby players. Participants were supplemented with blackcurrant extract and/or PHGG or a placebo for 4 weeks. Beneficial gut bacteria such as Megasphaera spp. tended to increase (p < 0.10) and Bifidobacterium spp. increased (p < 0.05) with the intake of blackcurrant extract and/or PHGG. A subgroup analysis further indicated that, unlike in those with a eubiotic gut environment, the dietary supplements also increased the number of beneficial gut bacteria such as Phascolarctobacterium spp. (p < 0.10) and Faecalibacterium spp. (p < 0.10) and fecal SCFA concentrations (p < 0.05) in participants with a possible dysbiotic gut environment. However, a synergistic effect between blackcurrant extract and PHGG was not clearly observed. Although further investigation is recommended, it was concluded that blackcurrant extract and PHGG can at least be used as functional materials to improve gut dysbiosis in university rugby players. Full article
(This article belongs to the Special Issue Nutrition and Gut Microbiome)
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18 pages, 6378 KiB  
Article
Experimental Study on Crack Evolution Characteristics in Guar Gum-Modified Silty Clay
by Xiyan Jiang, Wanxin Hou, Dongning Zhang, Zhibao Guo, Dameng Wang and Xu Wang
Polymers 2025, 17(13), 1841; https://doi.org/10.3390/polym17131841 - 30 Jun 2025
Viewed by 251
Abstract
The formation of soil cracks in soil slopes can compromise structural integrity. Guar gum, as a natural high-molecular-weight biopolymer, offers environmental and economic advantages in soil stabilizers due to its biodegradability, strong binding properties, and ability to form a three-dimensional network structure. To [...] Read more.
The formation of soil cracks in soil slopes can compromise structural integrity. Guar gum, as a natural high-molecular-weight biopolymer, offers environmental and economic advantages in soil stabilizers due to its biodegradability, strong binding properties, and ability to form a three-dimensional network structure. To investigate its improvement effects, outdoor dry shrinkage cracking tests were conducted on silt loam using different guar gum dosages. Image preprocessing was performed using Photoshop software, and Python algorithms combined with the PCAS system were employed to quantitatively analyze the development process of cracks, revealing the evolution patterns of basic crack parameters, fractal dimensions, and probability entropy. The results indicate the following: (1) the addition of guar gum improves the water retention capacity of the soil, with the average moisture content of the samples decreasing as the guar gum content increases; (2) as the guar gum content increased, the total length, total area, and surface crack ratio of the cracks all increased, but the average crack width decreased significantly, with the maximum decrease reaching 9.8%, indicating that guar gum can effectively suppress the expansion of crack width and slow down the infiltration rate of rainwater; (3) the fractal dimension of crack area is less affected by guar gum content, while the fractal dimension of crack length is significantly influenced by guar gum content. Combining both parameters can effectively characterize crack morphology and distribution. The final fractal dimension of crack length generally ranges from 1.2 to 1.3, while the fractal dimension of the crack area remains stable between 1.55 and 1.65; (4) the addition of guar gum has a minor effect on the probability entropy of cracks, with a change of less than 3%, indicating that it does not significantly influence the randomness of cracks. Therefore, this study confirms that guar gum has a significant effect in controlling crack width and optimizing the uniformity of the crack network. Through its mechanisms of binding soil particles and delaying drying shrinkage, it provides an important reference for the ecological protection of cohesive soil slopes. Full article
(This article belongs to the Section Polymer Analysis and Characterization)
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15 pages, 1696 KiB  
Article
Techno-Functional Properties of Mexican Cheese Whey Requesón Powder: Effects of Air-Convective Drying and Natural Gum Addition
by Miguel A. Mazorra-Manzano, Angelica Martínez-García, María J. Torres-Llanez, Juan C. Ramírez-Suárez, Yolanda L. López-Franco, Francisco Brown-Bojórquez, José G. Teutle-Paredes and María E. Lugo-Sánchez
Dairy 2025, 6(4), 32; https://doi.org/10.3390/dairy6040032 - 29 Jun 2025
Viewed by 376
Abstract
Requesón, a Mexican whey cheese, has a short shelf life due to its high moisture content, near-neutral pH, and the limited preservation infrastructure of the artisanal cheese sector. Therefore, the development of requesón powder provides an innovative pathway to enhance market potential and [...] Read more.
Requesón, a Mexican whey cheese, has a short shelf life due to its high moisture content, near-neutral pH, and the limited preservation infrastructure of the artisanal cheese sector. Therefore, the development of requesón powder provides an innovative pathway to enhance market potential and expand its applications. This study aimed to evaluate the techno-functional properties of requesón powder produced through air-convective drying and to assess the protective effects of two natural gums, mesquite gum and guar gum, at concentrations of 0.25 and 0.5 g/L. Thermal dehydration significantly affected (p < 0.05) water holding capacity, swelling capacity, and hardness of the reconstituted powder. Although gum addition did not significantly enhance water holding capacity, it moderately improved texture and led to notable increases in swelling capacity (21–34%) and emulsifying capacity (11–20%) at high concentrations (p < 0.05). Structural analyses using X-ray diffraction and electron microscopy revealed that thermal dehydration induced protein aggregation and reduced microporosity, impairing rehydration performance compared to requesón powder obtained by lyophilization. These findings suggest that requesón powder production is a promising strategy for valorizing whey and extending the applications of this traditional cheese as a functional food ingredient. Full article
(This article belongs to the Section Milk Processing)
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17 pages, 8792 KiB  
Essay
Composite Effect of Nanoparticles and Conventional Additives on Hydrate Formation in Seawater-Based Drilling Fluids
by Dongdong Guo, Yunhong Zhang, Ling Ji, Hengyin Zhu, Jinjin Yao, Ran Li and Zhipeng Xin
Processes 2025, 13(7), 2058; https://doi.org/10.3390/pr13072058 - 28 Jun 2025
Cited by 1 | Viewed by 410
Abstract
The design of high-performance drilling fluid systems is of vital importance for the safe and efficient exploitation of natural gas hydrates. Incorporating appropriate nanoparticles into drilling fluids can significantly enhance drilling fluid loss control, wellbore stability, and hydrate inhibition. However, the combined effects [...] Read more.
The design of high-performance drilling fluid systems is of vital importance for the safe and efficient exploitation of natural gas hydrates. Incorporating appropriate nanoparticles into drilling fluids can significantly enhance drilling fluid loss control, wellbore stability, and hydrate inhibition. However, the combined effects of nanoparticles and conventional additives on hydrate inhibition in drilling fluid systems remain poorly understood. In this study, the influence of nanoparticles on hydrate formation was first evaluated in a base mud, followed by an investigation of their combined effects with common drilling fluid additives. The results demonstrate that hydrophilic nano-CaCO3 particles exhibit hydrate inhibitory effects, with the strongest inhibition observed at 3.0%. Composite system tests (incorporating nanoparticles with sepiolite, filtrate reducers, and flow modifiers) revealed diverse effects on hydrate formation. Specifically, the combination of nanoparticles and sepiolite promoted hydrate formation; the combination of nanoparticles and filtrate reducers showed divergent effects. Mixtures of nanoparticles with 0.2% low-viscosity anionic cellulose (LV-PAC), carboxymethyl starch (CMS), and low-viscosity carboxymethyl cellulose (LV-CMC) inhibited hydrate formation, while mixtures with 0.2% sulfonated phenolic resin (SMP-2) and hydrolyzed ammonium polyacrylonitrile (NH4-HPAN) accelerated hydrate formation. Notably, the incorporation of nanoparticles with 0.3% guar gum, sesbania gum, high-viscosity carboxymethyl cellulose (HV-CMC), or high-viscosity polyanionic cellulose (HV-PAC) resulted in the complete inhibition of hydrate formation. By contrast, the synergistic inhibition effect of the nanoparticle/xanthan gum (XC) composite system was relatively weak, with the optimal compounding concentration determined to be 0.3%. These findings provide critical insights for the development of drilling fluid systems in natural gas hydrate reservoirs, facilitating the optimization of drilling performance and enhancing operational safety in hydrate-bearing formations. Full article
(This article belongs to the Special Issue Advances in Gas Hydrate: From Formation to Exploitation Processes)
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17 pages, 2493 KiB  
Article
Comparative Evaluation of Xanthan Gum, Guar Gum, and Scleroglucan Solutions for Mobility Control: Rheological Behavior, In-Situ Viscosity, and Injectivity in Porous Media
by Jose Maria Herrera Saravia and Rosangela Barros Zanoni Lopes Moreno
Polymers 2025, 17(13), 1742; https://doi.org/10.3390/polym17131742 - 23 Jun 2025
Viewed by 315
Abstract
Water injection is the most widely used secondary recovery method, but its low viscosity limits sweep efficiency in heterogeneous carbonate reservoirs, especially when displacing heavy crude oils. Polymer flooding overcomes this by increasing the viscosity of the injected fluid and improving the mobility [...] Read more.
Water injection is the most widely used secondary recovery method, but its low viscosity limits sweep efficiency in heterogeneous carbonate reservoirs, especially when displacing heavy crude oils. Polymer flooding overcomes this by increasing the viscosity of the injected fluid and improving the mobility ratio. In this work, we compare three biopolymers (i.e., Xanthan Gum, Scleroglucan, and Guar Gum) using a core flood test on Indiana Limestone with 16–19% porosity and 180–220 mD permeability at 60 °C and 30,905 mg/L of salinity. We injected solutions at 100–1500 ppm and 0.5–6 cm3/min to measure the Resistance Factor (RF), Residual Resistance Factor (RRF), in situ viscosity, and relative injectivity. All polymers behaved as pseudoplastic fluids with no shear thickening. The RF rose from ~1.1 in the dilute regime to 5–16 in the semi-dilute regime, and the RRF spanned 1.2–5.8, indicating moderate, reversible permeability impairment. In-site viscosity reached up to eight times that of brine, while relative injectivity remained 0.5. Xanthan Gum delivered the highest viscosity boost and strongest shear thinning, Scleroglucan offered a balance of stable viscosity and a moderate RF, and Guar Gum gave predictable but lower viscosity enhancement. These results establish practical guidelines for selecting polymer types, concentration, and flow rate in reservoir-condition polymer flood designs. Full article
(This article belongs to the Section Polymer Applications)
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17 pages, 2362 KiB  
Article
Emulgels as Fat-Replacing Systems in Biscuits Developed with Ternary Mixtures of Pea and Soy Protein Isolates and Gums
by Andreea Pușcaș, Anda Elena Tanislav, Andruța Elena Mureșan and Vlad Mureșan
Gels 2025, 11(7), 478; https://doi.org/10.3390/gels11070478 - 20 Jun 2025
Viewed by 264
Abstract
Hydrogels (Hy) were obtained with a ternary system of proteins (pea (P) or soy isolate (S) 2%), guar (0.5%), and xanthan gums (0.5%) and were subjected to thermal treatment (70 °C/20 min or 85 °C/15 min, or not) prior to structure formation. The [...] Read more.
Hydrogels (Hy) were obtained with a ternary system of proteins (pea (P) or soy isolate (S) 2%), guar (0.5%), and xanthan gums (0.5%) and were subjected to thermal treatment (70 °C/20 min or 85 °C/15 min, or not) prior to structure formation. The FTIR spectra of the hydrogels and the turbidity test (spectrophotometrically red at 600 nm) were used for studying protein–polysaccharide interactions. Amplitude sweeps (0.01–100%) and flow behavior tests (0.1–100 s−1) were conducted for structure analysis. Emulgels were obtained by emulsification of the Hy with 40% or 60% sunflower oil. The centrifugal stability and texture (TPA test) of the emulgels were assessed and SND_40% exhibited the highest hardness (5.30 ± 0.23 N). Based on the results, SND_40%, PND_40%, SD70_40%, and PD_70% were chosen as fat-replacing systems in biscuit formulation. The textural, color, and stability attributes of the reformulated samples were compared with a reference containing margarine. Increased hardness and fracturability were determined for the emulgel-based biscuits, while the color parameters were statistically similar to the reference. Thermal treatments applied to enhance protein–polysaccharide interactions increased the structural performances of some emulgels, while their application as fat-replacing systems should be further evaluated since no statistical differences were recorded in the sensory evaluation of the reference and reformulated biscuits. Emulgels with tuned technological properties have the potential to replace saturated fats in foods. Full article
(This article belongs to the Special Issue Recent Advances in Soft Gels in the Food Industry and Technology)
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30 pages, 4768 KiB  
Article
Polysaccharide Composites with Rosa canina for Sustained Anti-Inflammatory Skin Therapy
by Narcis Anghel, Irina Apostol, Ioana Plaesu, Alice Mija, Natalia Simionescu, Adina Coroaba and Iuliana Spiridon
Polymers 2025, 17(12), 1707; https://doi.org/10.3390/polym17121707 - 19 Jun 2025
Viewed by 477
Abstract
This study presents novel skin-compatible biomaterials based on guar gum and dextran sulfate matrices, incorporating softwood lignin, lignin esterified with aspartic acid, and Rosa canina extract. The materials were prepared via casting and evaluated for physicochemical, mechanical, and biological properties. Spectroscopic analyses confirmed [...] Read more.
This study presents novel skin-compatible biomaterials based on guar gum and dextran sulfate matrices, incorporating softwood lignin, lignin esterified with aspartic acid, and Rosa canina extract. The materials were prepared via casting and evaluated for physicochemical, mechanical, and biological properties. Spectroscopic analyses confirmed successful lignin esterification, with new carbonyl and amide peaks and a nitrogen signal (3.83%) detected. Rosa canina extract enhanced the Young’s modulus from 1.42 MPa to 3.18 MPa and reduced elongation at break from 34.88 mm to 25.19 mm. The combination of esterified lignin and Rosa canina showed the greatest mechanical reinforcement (3.74 MPa modulus, 23.78 mm elongation). Swelling capacity decreased from 0.40 to 0.23 g water/g material and followed pseudo-second-order kinetics (R2 = 0.991–0.998). The release of Rosa canina bioactives followed the Makoid–Banakar model, indicating a transition from rapid to sustained release. All formulations exhibited anti-inflammatory activity with over 45% protein denaturation inhibition, peaking at 61.58% for the Rosa canina-only sample. In vitro biocompatibility assays demonstrated over 80% cell viability, confirming the potential of these biomaterials for dermal applications. Full article
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19 pages, 4543 KiB  
Article
A Comparison of Cement and Guar Gum Stabilisation of Oxford Clay Under Controlled Wetting and Drying Cycles
by Kanishka Sauis Turrakheil, Syed Samran Ali Shah and Muhammad Naveed
Appl. Sci. 2025, 15(12), 6913; https://doi.org/10.3390/app15126913 - 19 Jun 2025
Viewed by 406
Abstract
Climate-induced wetting and drying (WD) cycles significantly affect the long-term performance of geotechnical structures. This study explores expansive Oxford clay’s mechanical and volumetric responses stabilised with ordinary Portland cement (OPC) and guar gum (GG) under repeated WD cycles. We prepared 108 samples in [...] Read more.
Climate-induced wetting and drying (WD) cycles significantly affect the long-term performance of geotechnical structures. This study explores expansive Oxford clay’s mechanical and volumetric responses stabilised with ordinary Portland cement (OPC) and guar gum (GG) under repeated WD cycles. We prepared 108 samples in total—36 untreated, 36 treated with OPC, and 36 treated with GG. These samples were compacted to 90% of their maximum dry density and subjected to 1, 5, 10, and 15 WD cycles, with nine samples for each treatment at each cycle. During the WD cycles, we monitored volumetric strain and moisture content. Mechanical performance was assessed through unconsolidated undrained triaxial tests conducted at matric suctions of −1500 kPa, −33 kPa, and under saturated conditions. We evaluated the undrained shear strength (Su), secant modulus of elasticity (E50), and modulus of toughness (Ut). The results showed that OPC-treated samples consistently exhibited the highest Su at −1500 kPa across all WD cycles, followed by untreated and GG-treated samples. At −33 kPa, OPC-treated samples again outperformed the others in Su, while GG-treated samples performed better than the untreated ones. Under saturated conditions, GG-treated samples displayed a similar Su to OPC-treated samples, significantly higher than untreated samples. Energy absorption capacity, measured through Ut, peaked for OPC-treated samples at −1500 kPa but favoured GG treatment at −33 kPa and under saturation. X-ray computed tomography (CT) revealed severe degradation in untreated samples, characterised by extensive cracking, minor cracking in OPC-treated samples, and minimal damage in GG-treated samples. This highlights the superior resilience of guar gum to wetting–drying cycles. These findings underscore the potential of guar gum as a sustainable alternative to cement for enhancing the WD resilience of expansive soils, particularly under low-suction or saturated conditions. Full article
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15 pages, 1374 KiB  
Article
Optimization of the Rheological Properties of Fat Replacers Based on Inulin at Different Degrees of Polymerization and Their Application in Beef Burgers
by Michela Pia Totaro, Mariana Miccolis, Davide De Angelis, Giuseppe Natrella, Francesco Caponio, Carmine Summo and Michele Faccia
Foods 2025, 14(12), 2127; https://doi.org/10.3390/foods14122127 - 18 Jun 2025
Viewed by 442
Abstract
Fats play a key role in the rheological and textural properties of meat products. However, growing awareness of the link between diet and disease has stimulated research on fat replacers that can replicate these functional properties. Inulin, a β-D-fructose polymer available in various [...] Read more.
Fats play a key role in the rheological and textural properties of meat products. However, growing awareness of the link between diet and disease has stimulated research on fat replacers that can replicate these functional properties. Inulin, a β-D-fructose polymer available in various degrees of polymerization (DP), is promising as a fat replacer due to its gel-forming ability in aqueous systems and its neutral sensory profile. This study focused on optimizing the formulation of inulin gel-based fat replacers for producing reduced-fat beef burgers. A D-optimal mixture-process design was employed, considering inulin with high-DP (HDP) and low-DP (LDP). The aim was to determine the optimal amount of inulin, water, and guar gum to achieve gels with rheological properties (η, shear viscosity; K, consistency index) similar to beef fat. The optimal formulations consisted of 51.52% inulin, 48.48% water, 1.50% guar gum for LDP gel, and 39.12% inulin, 60.88% water, 1.50% guar gum for HDP gel. These gels demonstrated shear viscosity and consistency indices comparable to beef fat. While rheological behavior at constant temperatures was similar, inulin gels showed increasing viscoelastic moduli (G′ and G″) with temperature, in contrast to the melting behavior of animal fat. When used in beef burger formulations, the optimized gels resulted in improved cooking yields, reduced shrinkage, and better dimensional stability compared to conventional controls. These benefits are attributed to the hydrophilic and stabilizing properties of inulin. The findings support the use of inulin-based gels as effective fat replacers, offering a promising strategy to reduce fat content in meat products without compromising functional quality. Full article
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21 pages, 6004 KiB  
Article
The Effects of Xanthan Gum and Guar Gum on the Mechanical Properties of Sand–Bentonite Mixtures
by Ammar Al-Jabobi and Huriye Bilsel
Sustainability 2025, 17(12), 5339; https://doi.org/10.3390/su17125339 - 9 Jun 2025
Viewed by 669
Abstract
The emphasis on sustainable and environmentally friendly practices in geotechnical engineering has generated interest in alternative soil stabilizing techniques. The present study examines the application of xanthan gum (XG) and guar gum (GG) to enhance the strength of a sand–bentonite composite and explore [...] Read more.
The emphasis on sustainable and environmentally friendly practices in geotechnical engineering has generated interest in alternative soil stabilizing techniques. The present study examines the application of xanthan gum (XG) and guar gum (GG) to enhance the strength of a sand–bentonite composite and explore their potential for use as landfill liners or impervious barriers. The mixtures, consisting of 25% bentonite and 75% sand, were treated with XG and GG concentrations of different percentages (0.5%, 1%, 2%, and 3% by dry mass). The test results indicated that a 2% addition was optimal for both biopolymers. Using this optimum value of XG and GG significantly increased the unconfined compressive strength (UCS) by almost 3-fold compared to the strength of untreated samples. Meanwhile, XG demonstrated a slightly higher impact on strength attributed to its robust gel-forming and binding properties. Comparisons between the two biopolymers highlighted XG’s superior performance, with UCS improvements of up to 20% over GG-treated samples. These results underscore the potential of biopolymers as effective, sustainable alternatives to traditional stabilizers, providing both mechanical enhancements and environmental benefits. The present study contributes valuable insights into green soil stabilization techniques, supporting the development of more sustainable construction practices. Fourier Transform Infrared Spectroscopy (FTIR) was conducted to analyze the chemical interactions between sand–bentonite mixtures and biopolymers, which possibly provide insights into the bonding mechanisms responsible for the observed improvements in mechanical and volumetric behavior. Full article
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