Search Results (46)

Strawberry fruit is highly perishable and susceptible to oxidative stress and rapid quality deterioration during postharvest storage. This study evaluated the effectiveness of an edible coating based on xanthan gum (XG), enriched with citric acid (CA) and/or ascorbic acid (AA), in preserving the quality of ‘Rossetta’ strawberries stored at 4 ± 1 °C for 9 days. Coated fruits showed higher values of firmness, titratable acidity, and color parameters compared to the control, along with a more gradual increase in total soluble solids, indicating reduced dehydration and delayed ripening. In addition, treated samples retained higher levels of bioactive compounds, including total phenolics, flavonoids, and anthocyanins, as well as antioxidant activity, confirming improved nutraceutical quality during storage. By the end of storage, the combined XG+CA+AA coating modulated the antioxidant enzymatic system, enhancing the activity of superoxide dismutase (44.6%), catalase (31.6%) and ascorbate peroxidase (44.6%) in counteracting oxidative stress, accompanied by a 32.8, 45.9 and 29.8% reduction in polyphenol oxidase and lipoxygenase activities, as well as malondialdehyde content, compared to the control, respectively. Overall, the combined XG+CA+AA coating was the most effective, highlighting a synergistic action of the acids and confirming its potential to extend shelf life and preserve strawberry quality. Full article

Developing functional foods that address both oxidative stress and physiological challenges like dysphagia is a critical frontier in personalized nutrition. This study investigates the multi-component synergy of Fu Ling Yin Zi (FLYZ), a traditional dietary therapy, and translates its functional properties into a 3D-printed dysphagia-friendly food. Using response surface methodology, the optimal FLYZ formulation was established at a 5:1:5 ratio of Poria cocos (Schw.) Wolf., Amygdalus communis Vas, and Citrus reticulata. Network pharmacology and molecular docking suggested that FLYZ’s active compounds (e.g., nobiletin, stigmasterol, tangeretin, l-SPD, glabridin, estrone) may mitigate oxidative stress via multiple targets (PTGS2, AKT1, TNF, ESR1, MMP9, and MAOA), with pathway analysis pointing to a potential role of the AKT1/GSK3β/HIF-1α axis. Subsequent in vitro cellular assays demonstrated that FLYZ enhanced antioxidant enzyme activities, reduced intracellular ROS, and modulated the expression of associated genes, supporting a potential link to this pathway. To actualize these functional benefits for patients with swallowing difficulties, a novel 3D-printing ink incorporating FLYZ and walnut oil within a hydrogel matrix (3% xanthan gum, 3% pectin, 1.5% carrageenan) was developed. The printed constructs exhibited excellent shape fidelity and, based on standardized IDDSI fork and spoon tests, were categorized as level 4 (pureed/extremely thick). Furthermore, a simulated in vitro digestion model showed that the colloidal network significantly protected FLYZ’s polyphenols and flavonoids, markedly improving their bioaccessibility and post-digestion antioxidant capacity. Collectively, this work establishes an integrated approach that combines predictive molecular profiling with advanced 3D food printing, thereby supporting the development of future foods tailored for personalized nutrition. Full article

The present study evaluated the feasibility of replacing soy protein isolate with collagen and plasma proteins, either individually or in combination with κ-carrageenan, xanthan gum, and sodium tripolyphosphate, in an emulsion-type pork sausage, based on selected physicochemical, compositional, and textural quality parameters. Six formulations were produced, including a control and five reformulated variants in which soy protein was fully replaced by a mixture of collagen (1.88%) and plasma proteins (3.4%), used alone or supplemented with κ-carrageenan (1.0%), xanthan gum (0.2%), and sodium tripolyphosphate (0.2%). Moisture, protein, fat and collagen contents, color, pH, and sensory properties were analyzed after processing, while TBARS values and textural properties were assessed initially and after 30 days of storage. As a result of the reformulation, collagen content increased by 32.35–40.33%, while the collagen-to-protein ratio remained within legal limits (<20%). Soy protein replacement increased textural parameters, including hardness, cohesiveness, gumminess, chewiness, and shear force. Carrageenan and sodium tripolyphosphate enhanced texture and oxidative stability, whereas xanthan gum negatively affected texture quality and sensory acceptance. The formulation containing collagen, plasma proteins, carrageenan (1%) and sodium tripolyphosphate (0.2%) achieved the highest sensory scores, comparable to those of the control. The results show that replacing soy protein in an emulsion-type pork sausage is feasible when using optimized combinations of collagen, plasma proteins, and κ-carrageenan systems. Full article

Myocardial infarction (MI) triggers excessive oxidative stress, a detrimental immune response, and insufficient angiogenesis, which collectively impede effective cardiac repair. This study developed a multifunctional composite polysaccharide hydrogel, termed KgXd^gel, based on konjac glucomannan (KGM) and xanthan gum (XG) functionalized with gallic acid (GA) and dopamine (DA), respectively, to integrate reactive oxygen species (ROS) scavenging, macrophage polarization, and pro-angiogenic activities. In vitro assays demonstrated that the KgXd^gel hydrogel exhibited excellent cytocompatibility, effectively scavenged ROS, promoted the polarization of macrophages towards the reparative M2 phenotype, and enhanced the migration and tube formation of human umbilical vein endothelial cells. In a rat MI model, treatment with KgXd^gel significantly improved cardiac function (e.g., left ventricular ejection fraction, LVEF; left ventricular fractional shortening, LVFS), attenuated left ventricular dilation (LVIDs), and favorably modulated the post-infarction microenvironment. This was evidenced by the upregulation of the M2 marker CD163 and the angiogenic factor VEGF, alongside the downregulation of pro-inflammatory cytokines (e.g., IL-1β, TNF-α) and the M1 marker iNOS. These findings conclusively demonstrate that the KgXd^gel hydrogel synergistically promotes cardiac repair post-MI through its integrated antioxidant, immunomodulatory, and pro-angiogenic functions, presenting a promising multi-targeted therapeutic strategy. Full article

This study aims to improve the utilization of Idesia polycarpa crude oil (IPCO) in the food industry by developing high-internal-phase emulsions (HIPEs) stabilized through ternary complexes (ovalbumin (OVA), xanthan gum (XG), and tannic acid (TA)). IPCO is highly prone to oxidation due to its polyunsaturated fatty acid (PUFA) content. Optimal formulations were obtained by varying the component concentrations and assessing the structure, stability, and fat-substitution potential. Under conditions of 0.6% w/v XG and 2.5% w/v OVA-TA, HIPEs exhibited a smaller particle size (3.31 μm), high centrifugal oil retention (99.29%), strong emulsifying activity (49.91 m²/g), and excellent stability (99.69%). Additionally, a formulation with 1.5% w/v OVA-TA and 0.8% w/v XG showed good wettability, particle size, and stability, possibly due to excessive self-aggregation of XG, which caused a decrease in emulsion stability and wettability. Structural analysis (FTIR, XRD, SEM, CLSM) revealed that the stability of the emulsions was mainly attributed to strong non-covalent interactions and a dense interfacial adsorption layer. In cookie applications, substituting 25% w/w butter or 50% w/w shortening with HIPEs resulted in comparable texture to the control group. GC–MS analysis of relative fatty acid composition showed that partial replacement with IPCO-based HIPEs shifted the final biscuits toward a lower relative proportion of palmitic acid (C16:0) and a higher relative proportion of linoleic acid (C18:2n6c). Overall, OVA–TA–XG-stabilized HIPEs effectively delayed the oxidation of IPCO and enabled partial replacement of conventional solid fats in biscuits, thereby shifting the relative fatty acid composition of the final products toward a higher proportion of unsaturated fatty acids. Full article

The aim of this study was to evaluate the effects of oil type, fat level, storage time, and storage temperature on the microbiological, physicochemical, sensory, microstructural, and oxidative stability properties of vegan mayonnaise. For this purpose, a 70% oil formulation was used as the full-fat reference system, whereas a 50% oil formulation was evaluated as a lower-fat experimental system. These formulations were prepared using palm, soybean, cottonseed, and canola oils and stored at 25 °C for 120 days, 37 °C for 60 days, and 55 °C for 30 days. The quality attributes of the samples were systematically monitored under these storage conditions. The results showed that canola- and soybean oil-based formulations exhibited superior emulsion stability and sensory acceptability in both systems. In contrast, palm oil-based samples, particularly the 50% oil formulations, showed pronounced phase separation and markedly lower emulsion stability, indicating limited structural compatibility under lower-fat conditions. Overall, the findings demonstrated that oil type and fat level strongly influenced the quality characteristics of vegan mayonnaise, while storage time and temperature were important in determining the evolution and preservation of these properties under the tested conditions. These results provide useful guidance for the development of stable and acceptable plant-based mayonnaise products. Full article

Acidified milk drinks (AMDs) are susceptible to protein aggregation and phase separation during production and storage, and xanthan gum (XG) is limited in application due to poor compatibility with milk proteins under acidic conditions. This study sought to improve the stabilizing performance of XG in AMDs through TEMPO-mediated oxidation. A series of oxidized xanthan gum (OXG) with different oxidation degrees were prepared by the TEMPO/NaClO/NaBr system, whose physicochemical properties were characterized, and the stabilizing effect and mechanism in AMDs were investigated. The results showed that high-degree OXG significantly improved the stability of AMDs, with the centrifugal sedimentation rate reduced from 8.93% to 2.22% and the zeta potential decreased from −32.6 mV to −37.9 mV, achieving a stabilizing effect comparable to that of sodium carboxymethyl cellulose (CMC). OXG could form uniform protein–polysaccharide aggregates with milk proteins, which may help inhibit phase separation. This study confirms that TEMPO oxidation can directionally regulate the structure and physicochemical properties of XG, enhancing its stabilizing effect in AMDs, which provides a new technical approach and theoretical basis for polysaccharide modification and the stabilization of acidic protein drinks. Full article

In this study, we investigated the encapsulation of β-carotene (β-CE) within sunflower oil body (SFOB) emulsions and examined the role of xanthan gum (XG) in enhancing stability and digestion behavior. The optimal conditions were heating at 45 °C for 15 min, ultrasonic treatment at 270 W for 20 min, and homogenization at 80 MPa, achieving encapsulation efficiency (EE) up to 92%. Furthermore, XG was incorporated to improve structural, oxidative, thermal, and digestive stability. More than 1.5% XG enhanced absolute value of zeta potential (21.3 mV to 23.7 mV), reduced particle size (6.52 μm), and prevented phase separation. XG-coated emulsions exhibited improved stability under heating and oxidative conditions. Additionally, XG enhanced protein digestibility and lipid hydrolysis, as well as the bioaccessibility of β-CE during gastrointestinal digestion. The XG coating also improved photostability under sunlight and UV exposure, with 2% XG emulsions showing the least degradation of β-CE. Moreover, the 2% XG emulsion demonstrated the highest release of free fatty acids (85.75%) and β-CE utilization (80%). These results highlight the potential of SFOB-XG emulsions for the effective delivery of lipophilic bioactives. Full article

The aging population and increasing prevalence of oxidative stress-related diseases underscore the need for functional food and pharmaceutical formulations enriched with bioactive compounds. This study aimed to design sustainable emulsion systems incorporating enzymatically modified fats with enhanced functional and bioactive properties. Enzymatic interesterification was employed as an environmentally friendly alternative to chemical catalysis, enabling the transformation of natural lipids without generating undesirable trans isomers. The lipid phase was formulated from blends of hemp oil, a plant-derived source rich in polyunsaturated fatty acids with documented antioxidant potential, and mutton tallow, in an effort to valorize meat industry by-products. Systematic evaluation of emulsion stability, viscosity, and textural properties was conducted using Turbiscan analysis and texture profile analysis. The results demonstrated that xanthan gum concentration was the primary determinant of structural stability, physicochemical stability, and structural integrity of the emulsion systems. Formulation no. 38 (0.8% w/w xanthan gum) was identified as the statistically most stable system based on Turbiscan Stability Index values (TSI = 1.4). Although emulsions containing 1.0% w/w xanthan gum exhibited similarly low TSI values and slightly smaller final droplet diameters, formulation E38 showed the smallest increase in droplet size during storage (<1 µm), indicating superior resistance to structural changes over time. Fat composition showed minimal influence on emulsion behavior, suggesting that lipid selection should prioritize nutritional and bioactive value. These findings indicate that emulsions based on enzymatically modified fats and stabilized with natural polysaccharides can serve as physically stable systems with potential applicability in food, cosmeceutical, and pharmaceutical formulations intended for bioactive compound delivery. Full article

Rosacea is a chronic inflammatory skin disorder characterized by oxidative stress, innate immune dysregulation, vascular instability, and microbiome-related triggers. Glycyrrhiza glabra (Gg, licorice) root contains phenolics and triterpenoids with antioxidant, anti-inflammatory, antimicrobial, and anti-angiogenic properties that may benefit rosacea-prone skin. Xanthan-gum hydrogels containing 2% methanolic Gg extract (S1, S2) were prepared and characterized. Rheology, in vitro release, and in vitro permeation were evaluated, with the aim of assessing their suitability as topical formulations for rosacea-prone skin. Antioxidant activity was assessed using DPPH, ABTS, and FRAP assays. Antimicrobial effects were tested against S. pyogenes, S. aureus, and C. acnes. Safety and bioactivity were examined through HaCaT keratinocyte assays (MTT, Neutral Red, LDH), the HET-CAM irritation test, and the CAM angiogenesis assay. Immunocytochemistry was performed on rosacea-related inflammatory markers. Both hydrogels showed suitable rheology, sustained release, and preserved strong antioxidant activity. Moderate antimicrobial effects were observed, particularly against S. pyogenes and C. acnes. HaCaT cell viability remained above 84% for the S2 formulation at the highest concentration (200 µg/mL), indicating improved cytocompatibility compared with formulation S1. The hydrogels were non-irritant in the HET-CAM model and reduced neovascularization in the CAM assay, with a more sustained effect observed for formulation S2. Immunohistochemistry supported potential modulation of inflammatory pathways relevant to rosacea, evidencing suppressed VEGF expression and preserved CD44-mediated integrity, particularly in the Labrasol-based formulation (S2), while Caspase-3 staining indicated a controlled apoptotic profile. Overall, Gg hydrogels are safe, biocompatible, non-irritant, and exhibit antioxidant, antimicrobial, and anti-angiogenic activities, supporting their potential as biocompatible topical formulations with antioxidant and pathway-modulating properties relevant to the biological features associated with rosacea, while underscoring the importance of formulation design. Full article

Microfluidics is considered a revolutionary interdisciplinary technology with substantial interest in various biomedical applications. Many non-Newtonian fluids often used in microfluidics systems are notably influenced by the external active fields, such as acoustic, electric, and magnetic fields, leading to changes in rheological behavior. In this study, a numerical investigation is carried out to explore the rheological behavior of non-Newtonian fluids in a T-shaped microfluidics channel integrated with complex micropillar structures under the influence of acoustic, electric, and magnetic fields. For this purpose, COMSOL Multiphysics with laminar flow, pressure acoustic, electric current, and magnetic field physics is used to examine rheological characteristics of non-Newtonian fluids. Three polymer solutions, such as 2000 ppm xanthan gum (XG), 1000 ppm polyethylene oxide (PEO), and 1500 ppm polyacrylamide (PAM), are used as a non-Newtonian fluids with the Carreau–Yasuda fluid model to characterize the shear-thinning behavior. Moreover, numerical simulations are carried out with different input parameters, such as Reynolds numbers (0.1, 1, 10, and 50), acoustic pressure (5 Mpa, 6.5 Mpa, and 8 Mpa), electric voltage (200 V, 250 V, and 300 V), and magnetic flux (0.5 T, 0.7 T, and 0.9 T). The findings reveal that the incorporation of active fields and micropillar structures noticeably impacts fluid rheology. The acoustic field induces higher shear-thinning behavior, decreasing dynamic viscosity from 0.51 Pa·s to 0.34 Pa·s. Similarly, the electric field induces higher shear rates, reducing dynamic viscosities from 0.63 Pa·s to 0.42 Pa·s, while the magnetic field drops the dynamic viscosity from 0.44 Pa·s to 0.29 Pa·s. Additionally, as the Reynolds number increases, the shear rate also rises in the case of electric and magnetic fields, leading to more chaotic flow, while the acoustic field advances more smooth flow patterns and uniform fluid motion within the microchannel. Moreover, a proposed experimental framework is designed to study non-Newtonian fluid mixing in a T-shaped microfluidics channel under external active fields. Initially, the microchannel was fabricated using a high-resolution SLA printer with clear photopolymer resin material. Post-processing involved analyzing particle distribution, mixing quality, fluid rheology, and particle aggregation. Overall, the findings emphasize the significance of considering the fluid rheology in designing and optimizing microfluidics systems under active fields, especially when dealing with complex fluids with non-Newtonian characteristics. Full article

In this work, hydrogel nanocomposites, as films, were prepared by embedding cerium oxide nanoparticles (CeO₂NPs) within xanthan gum (Xn)/poly(vinylalcohol) (PVA) matrices. Their physicochemical properties were tuned by adjusting the ratio between components and thermal treatment conditions. The cross-linking of the polymer network was confirmed by attenuated total reflectance–Fourier transform infrared (ATR-FTIR), thermal analysis, and swelling behavior. Morphological features were evaluated by atomic force microscopy (AFM), scanning electron microscopy (SEM), while optical properties were investigated by UV–Vis spectroscopy. Undoped films displayed high transparency (~80% transmittance at 400 nm), with thermal cross-linking determined only slight yellowing and negligible changes in absorption edge (300 ± 2 nm). In contrast, CeO₂NPs incorporation increased reflectance and introduced a new absorption threshold around 400 ± 2 nm, indicating nanoparticle–matrix interactions that modify optical behavior. Sorption studies with Methylene Blue (MB) and Crystal Violet (CV) dyes highlighted the influence of nanoparticle content and cross-linking on functional performance, with thermally treated samples showing the highest efficiency (~97–98% MB and 71–83% CV removal). Overall, the results demonstrate how structural tailoring and cross-linking control the characteristics of Xn/PVA/CeO₂ nanocomposites, providing insight into their design as multifunctional hydrogel materials for environmental applications. Full article

Nanotechnology has revolutionized dermocosmetic innovation by improving the stability, bioavailability, and efficacy of active ingredients. In this study, we developed and optimized a novel xanthan gum-based hydrogel containing quercetin-loaded chitosan lactate nanoparticles for antioxidant and antimicrobial skincare applications. Chitosan was converted to its lactate form to enhance water solubility and enable nanoparticle formation at physiological pH via ionic gelation with citric acid. The formulation was optimized using Box–Behnken response surface methodology to achieve minimal particle size and maximal zeta potential. The final gel was structured with xanthan gum as the gelling polymer, into which the optimized nanoparticles were incorporated to create a stable and bioactive hydrogel system. Encapsulation efficiency was measured separately to assess the effectiveness of drug loading. The optimized nanoparticles exhibited a mean diameter of 422.02 nm, a zeta potential of +29.49 mV, and a high quercetin encapsulation efficiency (76.9%), corresponding to the proportion of quercetin retained in the nanoparticle matrix relative to the total amount initially used in the formulation. Antioxidant assays (TAC, DPPH, and reducing power) confirmed superior radical-scavenging activity of the nanoformulation compared to the base hydrogel. Antibacterial tests showed strong inhibition against Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus, with MIC values comparable to streptomycin. Accelerated stability studies demonstrated excellent physicochemical and microbiological stability over 60 days. This natural, bioactive, and eco-friendly formulation represents a promising platform for next-generation cosmeceuticals targeting oxidative stress and skin-related pathogens. Full article

The marketability of fresh granadilla (Passiflora edulis) fruit is significantly reduced by oxidation reactions occurring in its exocarp, which is not directly linked to the organoleptic quality of its arils. However, organic means of mitigating this are not topical in research. This study investigated the potency of moringa (Moringa oleifera)-based coating to preserve antioxidant compounds in granadilla. Physiologically mature fruit of equal size were assigned to a completely randomized design experiment at the North-West University Farm Laboratory. The fruit samples were coated with 2% xanthan gum (commercial coating), 2% moringa, or 2% rosemary coating and kept at shelf-life conditions (25 ± 2 °C; 40 ± 5%RH) for 5 weeks while sampling at weekly intervals. Correlations between the measured parameters were confirmed prior to regression analysis. Significant (p < 0.05) differences were observed in weekly changes in the exocarp pH, total antioxidant compounds (TAO), tartaric acid (TA), malic acid (MA), and citric acid (CA). At the end of storage, the moringa- and xanthan-coated fruit had the highest exocarp pH (7.8) and TAO (0.87 mg/g). Moringa-coated fruit had higher TA and MA (6.0 and 5.36 µg/g, respectively) as well as a significantly higher CA (0.51 µg/g) preserved than the other coatings. Strong correlations between MA and TAO (r > 0.82), as well as TA and TAO (r > 0.86), indicated the potency of developing TAO estimation models using multivariate data from the organic acids. Pre-processed data regression models were developed but were limited by the amount of data collected. Models developed similarly can be used for sustainable TAO assessment as a latent variable to minimize toxic waste that results from wet chemistry analyses. Full article

The interactions between cellulose nanocrystals and six different polymers (three anionic, two non-ionic, and one cationic) were investigated using rheological measurements of aqueous solutions of nanocrystals and polymers. The experimental viscosity data could be described adequately by a power-law model. The variations in power-law parameters (consistency index and flow behavior index) with concentrations of nanocrystals and polymers were determined for different combinations of nanocrystals and polymers. The interactions between nanocrystals and the following polymers: anionic sodium carboxymethyl cellulose and non-ionic guar gum, were found to be strong in that the consistency index increased substantially with the addition of nanocrystals to polymer solutions. The interaction between nanocrystals and non-ionic polymer polyethylene oxide was moderate. Depending on the concentrations of nanocrystals and polymer, the consistency index both increased and decreased upon the addition of nanocrystals to polymer solution. The interactions between nanocrystals and the following polymers: anionic xanthan gum, anionic polyacrylamide, and cationic quaternary ammonium salt of hydroxyethyl cellulose, were found to be weak. The changes in rheological properties with nanocrystal addition to these polymer solutions were found to be small or negligible. Full article