Search Results (661)

To mitigate health risks associated with animal solid fats, this study developed a heat-induced emulsion gel using corn starch and xanthan gum (XG) as the matrix. The effects of the oil-to-water ratio (20–40%) and XG content (0.1–0.5%) on gel properties were systematically investigated. Results suggested a significant two-way interaction (p < 0.05) between the oil–water ratio and XG content, which jointly optimized the three-dimensional network structure. The resulting gel (O40-XG0.5) exhibited rheological and textural properties—including an increased storage modulus (G′), hardness of 2420.74 g, and springiness of 0.97, which closely matched those of pork backfat. Microstructural and low-field NMR analyses suggested that XG may stabilize the oil–water interface via its amphiphilic nature and may form hydrogen bonds with starch, which could enhance the water/oil holding capacity and cooking stability (i.e., reduced oil exudation). This research offers a potential theoretical basis and technical pathway for developing plant-based solid fat replacers. Full article

Removing altered varnishes and retouching from oil paintings is a delicate and irreversible procedure in the conservation of cultural heritage. Surfactant-free gelled o/w emulsions containing dibasic esters (DBE) provide a green, safe, and environmentally friendly alternative to traditional solvent methods. The use of Xanthan gum and polyacrylate as thickening agents successfully restricted solvent diffusion, thereby minimizing the risk of interaction with water-sensitive substrates. Spectroscopic and microscopic analyses (FTIR and SEM) were employed to evaluate the cleaning efficacy and to assess the morphological integrity of the paint surface post-treatment, detecting potential inhomogeneities, erosion, or pigment loss. Determination of surface conductivity has allowed us to verify the degree of removal of any residues that could have undesirable long-term effects. Fatty acid leaching was quantified by gas chromatography-mass spectrometry (GC/MS): the use of free DBE resulted in a loss of up to 60% of the lipid component, while for surfactant-free gelled o/w emulsions with DBE, this figure was significantly reduced, with no observable surface damage. The tests were performed at both neutral pH and pH 8.5. The pH change was consistent with expected values: alkaline and ionizing conditions enhanced the emulsifying and removal effect, as well as the interaction with the painting medium. These results suggest that surfactant-free gelled o/w emulsions represent a promising alternative to conventional solvent-based systems, offering effective varnish removal while minimizing risks to both artifacts and restorers. Full article

Antarctic krill protein (AKP) was conjugated with three reducing monosaccharides (ribose, glucose, fructose) and five polysaccharides (xanthan gum, konjac glucomannan, inulin, κ-carrageenan, and pectin) via a controlled Maillard-type glycation process (pH 7.0, 90 °C, 24 h). We comparatively evaluated glycation reactivity (color change and degree of glycation), structural responses (particle size, FTIR, intrinsic fluorescence, surface hydrophobicity, and microstructure), and key techno-functional properties (solubility, water- and oil-holding capacities, and emulsifying performance). Monosaccharide-conjugated AKP exhibited stronger browning and higher apparent glycation activity, consistent with the higher reactivity of small-molecule sugars. In contrast, polysaccharide-conjugated AKP showed more pronounced improvements in dispersion-related and interfacial functions, reflecting enhanced steric stabilization and hydration after polysaccharide grafting. Notably, κ-carrageenan conjugation delivered the strongest overall functional enhancement (water-holding capacity ≈ 22.1 g/g; oil-holding capacity ≈ 10 g/g) and the most stable emulsions. These findings clarify how glycosylating-agent size and architecture steer AKP glycation outcomes, providing a practical basis for tailoring AKP ingredients for aqueous and emulsion-based foods. 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

Exopolysaccharides (EPS) represent an important tool for application in bio- and phytoremediation technologies due to their ability to enhance water and nutrient retention, support microclimate stability, and protect plants from environmental stress. In the present study, xanthan-like EPS produced by Xanthomonas translucens TRK8 was precipitated by ethanol and isopropanol, with the former yielding 9.2 g L⁻¹ compared with 6.7 g L⁻¹ obtained with the latter. The monosaccharide profile of the TRK8-derived EPS indicated a branched structure composed of rhamnose, mannose, glucose, and galactose residues, containing both α- and β-type pyranose units. The rheological properties of the studied EPS were compared with those of commercial xanthan at concentrations of 1–3 wt.%. Fitting the obtained data to the Ostwald–de Waele power-law model revealed that the flow behaviour index (n) values were below 1 (−0.338, −0.499, and −0.647, respectively), indicating shear-thinning behaviour (i.e., pseudoplasticity). The potential of the TRK8-derived EPS as a plant protection agent was validated by coating barley seeds with 2 wt.% EPS, resulting in a 28.6% increase in shoot length and a 64.7% increase in root length relative to the oil-stressed control. Full article

Myofibrillar protein microgel particles (MMP) are promising Pickering stabilisers due to their structure and delivery potential. However, their fibrous, irregular shape promotes aggregation, limiting practical use. This study investigated the effect of xanthan gum (XG) concentration (0.025–0.4%) on MMP dispersion in water and its role in stabilising Pickering emulsions. FTIR and interaction analysis revealed that hydrophobic interactions dominate between XG and MMP, followed by hydrogen bonding and electrostatic forces. At higher XG concentrations (0.2–0.4%), complex particle size decreased from 5.21 μm to 4.49 μm, the contact angle increased from 57.67° to 77.33°, and a uniform dispersed state was achieved. Although increasing XG gradually reduced the emulsifying activity of MMP, it significantly improved the emulsion stability. Microstructure analysis showed that at low XG concentrations, emulsions exhibited phase separation. Rheological measurements indicated that XG-MMP complexes increased continuous-phase viscosity and shear resistance, enhancing macroscopic stability. In summary, at a critical XG concentration of 0.2%, the emulsion undergoes a transition from aggregation-driven instability to network-mediated stabilisation, achieved through the interfacial layer with spatial confinement by a weak aqueous-phase network. This work provides a theoretical foundation and a practical design strategy for fabricating highly stable, tuneable Pickering emulsions based on protein microgel particles. Full article

Robust, lightweight, and thermally insulating building materials, developed according to the In Situ Resource Utilization (ISRU) paradigm, are essential for enabling Moon settlements. With this aim, we have investigated the formulation and characterization of porous geopolymeric materials based on a lunar regolith simulant, focusing on the influence of surfactants and rheology-modifying additives on pore structure and final material performance. As an optimized procedure, a pre-formed TTAB foam was, in fact, incorporated into the geopolymeric precursor slurries to achieve a suitable porosity. Then, the effects of three thickeners (xanthan gum, bentonite, and Actigel-208) were evaluated in view of the possible utilization for the production of building blocks by 3D printing. Observations of the pore structure after the geopolymeric consolidation of the slurries showed predominantly closed-cell networks across all formulations, with a pore morphology strongly dependent on the thickener used. Xanthan gum promoted high porosity but reduced mechanical integrity, whereas bentonite produced denser structures with higher thermal conductivity. Actigel-208 provided the most balanced performance, combining adequate porosity with improved strength. These findings demonstrate the potential of producing thermally insulating, structurally stable solid foams from lunar regolith simulants via a geopolymerization route. 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

Wearable electrodes have attracted attention for their ability to monitor human electrophysiological signals, such as those generated by the heart and captured via electrocardiography (ECG). In this study, an easy and scalable drop-coating method was used to develop flexible, dry, and sustainable ECG electrodes composed of a poly(3,4-ethylenedioxythiophene):poly(4-styrenesulfonate) (PEDOT:PSS)/polyvinyl alcohol/xanthan gum (PXP) composite. The electrodes were fabricated on different cellulosic substrates, such as Xuan paper, Kraft paper, and wheat bagasse, and further modified through the incorporation of MoO₃ (PXPM composite). PXP exhibits a broad absorption band of 350–550 nm, while PXPM shows a shifted band of 400–750 nm, due to the interaction of MoO₃ with PEDOT:PSS. The fluorescence emission of PXP appears at 443 nm, while the emission for PXPM is broader and centered at 437 nm. Electrically, both composites exhibit continuity and ohmic behavior. Microstructural analysis revealed that the interaction between the composite film and the substrate strongly influences pore formation, film uniformity, and the distribution of Mo species, highlighting the role of MoO₃ as an interfacial modifier that promotes smoother and more homogeneous coatings on selected cellulosic substrates. All fabricated electrodes demonstrated the capability to detect ECG signals with sufficient quality to be clinically valid. Full article

The global transition towards sustainable food systems has intensified the search for alternative protein sources that can meet human nutritional demands with reduced environmental impacts. Although microalgae are rich in protein, their applications in food remain limited due to thick cell walls and intense green color. The aim of this study is to modify Chlorella vulgaris by high-pressure homogenization (HPH) and decolorization to improve its processability for extrusion-based 3D printing. Microalgal biomass was pretreated by HPH at different pressures (10,000, 15,000, 20,000 psi) for one to three passes, followed by pigment removal using ethanol of different concentrations (70, 85, 100%). Microscopic imaging shows that HPH effectively disrupted microalgal cell walls and caused cell disintegration, resulting in increased foaming stability (22–28%) but lower solubility (up to 24%), with other functional properties largely preserved. Ethanol treatments markedly decolored microalgae and increased their water-holding capacity (10–45%) and solubility (6–11%). The formulation of HPH-treated decolorized microalgae with soy protein isolate and xanthan gum increased the viscosity (66–179%) and elasticity (78–235%) of printing inks. The resulting 3D prints show higher hardness (47–128%), springiness (up to 155%) and chewiness (47–408%). The information obtained from this study provides guidance for modifying the functional and rheological properties of microalgae and contributes to advancing the formulation and manufacturing of microalgae-based foods. Full article

Compound sugars (Cs) and creatine (Cr) have the potential to enhance exercise endurance; however, the mechanisms underlying their effects and the stability of their formulations still require further investigation. This study investigated the effects of Cs and Cr supplementation on exercise performance in C57BL/6 mice, as well as the processing properties of Cs and Cr powder. The exhaustion time, serum fatigue indices, creatine contents, the morphology of muscle tissue in mice were determined. The results demonstrated that combined supplementation of sugar and creatine (Cs-Cr, Cs 6.2 mg/g + Cr 1.0 mg/g) could significantly increase exhaustion time and forelimb grip strength and reduce the levels of lactate and blood urea nitrogen by 22.3% and 25.86%, respectively. In addition, Cs-Cr supplementation increased muscle mass and muscle fiber density in exercise-trained mice and thus alleviated muscle damage caused by exercise. However, Cs-Cr powder exhibits poor stability during processing. Xanthan gum and locust bean gum (m/m = 6:4) has been demonstrated to increase the stability and viscosity of Cs-Cr beverages. Moreover, the addition of 1.5% CaSiO₃ also reduced the caking of the powder and increased the stability of the product. This study provides a theoretical basis for the application of Cs-Cr in a functional solid beverage. Full article

Repeated wetting–drying cycles accelerate scouring and deteriorate soil structure by increasing pore-water pressure. This study examines the durability of sand treated with zein biopolymers subjected to wetting–drying cycles and compares its uncycled condition with that of xanthan gum (XG). The treated specimens are prepared with biopolymer contents of 1% and 3% by mass of sand. The specimens are cured for an initial period of 7 days under atmospheric conditions, whereafter they are subjected to a series of wetting–drying cycles. Subsequently, the dimensions and mass of the specimens are measured to evaluate bulk density-related changes during the cycles. The strength and degradation characteristics of the specimens are evaluated through unconfined compression tests after being subjected to different numbers of cycles. The bulk unit weight after the drying phase remains nearly constant, whereas that after the wetting phase increases with both the number of cycles and biopolymer content. Overall, specimens with higher biopolymer content exhibit lower bulk unit weights. The XG-treated specimens show earlier strength improvement than the zein-treated specimens due to the faster curing-related strength development associated with water-based gelation. Moreover, the XG-treated sand rapidly fails after the first wetting phase, while the compressive strength of the cycled zein-treated specimens is lower than that of the uncycled specimens. Zein-treated sand with 3% biopolymer content shows a higher durability index after 10 cycles than sand treated with 1% biopolymer content. Therefore, a higher zein content can be used to enhance the durability of sand subject to frequent wetting and drying cycles. Full article

Background: The effect of fluid thickening in older patients with oropharyngeal dysphagia (OD) is not settled in the case of mild OD or OD caused by structural abnormalities. Objective: To assess the therapeutic effect and mechanism of action of the xanthan-gum-based thickener Tsururinko Quickly in older patients with structural OD and those with mild OD (Penetration–Aspiration Score < 3). Patients and Methods: We included 25 participants in each group (81.8 ± 7.1 vs. 77.4 ± 7.2 yr, respectively). Participants underwent videofluoroscopy (VFS) while swallowing 10 mL boluses at <50 mPa·s, 100, 200, 400, 800, and 1600 mPa·s to evaluate the safety and efficacy of swallowing and the biomechanics of the swallowing response at each viscosity level. After 30 s oral incubation, the effect of salivary α-amylase on shear viscosity was assessed using viscometer measurements. Results: (a) For the <50 mPa·s liquid series, no aspirations occurred in either group; however, 44% of patients with structural OD and 30% of patients with mild OD showed PAS 2 penetrations. (b) Fluid thickening reduced prevalence of penetrations with a maximal effect at 800 mPa·s and without affecting oral or pharyngeal residue in either group. (c) Increasing shear viscosity did not affect timing of airway protection mechanisms nor bolus kinematics. (d) Oral incubation decreased viscosity by 1.7–1.8% at 800 mPa·s. Conclusions: Fluid thickening with TQ enhances swallowing safety in older patients with structural causes of OD and those with mild OD through compensatory mechanisms and without a consistent increase in pharyngeal residue across the tested viscosity range. Full article

Gluten-free (GF) products developed for individuals with celiac disease and gluten sensitivity often suffer from low protein and mineral content. Fish proteins offer a promising solution to address these deficiencies; however, the characteristic “fishy odor” and related technological challenges limit consumer acceptance. This study aimed to develop an innovative GF pasta with improved nutritional density and acceptable sensory quality by incorporating deodorized and lyophilized trout powder. GF pasta formulations were prepared using buckwheat flour, xanthan gum, and 5% or 10% odorless trout powder. Vinegar pretreatment was applied to reduce fish odor, while lyophilization was chosen to minimize nutrient losses. The samples were analyzed for nutritional composition, techno-functional properties, in vitro digestibility, and sensory attributes. Results showed that trout powder significantly increased protein and ash content compared to the control (p < 0.05). A slight darkening was observed in color analysis due to fish pigments and buckwheat phenolics, but overall visual stability remained high. In vitro digestibility revealed enhanced protein digestibility (p < 0.05) and a slight reduction in starch digestibility. Sensory evaluation demonstrated that odor scores (8) at 10% trout inclusion remained close to the control, reversing the commonly reported decline in acceptance with increasing fish content. These findings indicate that combining vinegar pretreatment with lyophilization enables the incorporation of fish proteins into GF pasta without sensory disadvantages, while simultaneously improving nutritional quality. Full article

This study aims to develop and characterize novel dermatocosmetic formulations designed to hydrate the skin, improve its appearance, reduce wrinkles, and provide antioxidant, anti-ageing, antimicrobial, and anti-inflammatory benefits, along with potential protection against UVA and UVB radiation. The formulations contain the following ingredients: xanthan gum (0.5%), Calendula officinalis oil (5%), Argania spinosa oil (5%), Helianthus annuus oil (5%), liposomes containing a hydroalcoholic extract of pomace from local red or white grapes (2%), an olive oil-based emulsifier (6%), vitamin E (0.5%), cetearyl alcohol (3%), propylene glycol (8%), and purified water (up to 100%). The natural ingredients used in these formulations, i.e., the red or white grape pomace extract from the aforementioned Romanian varieties, the oils of Calendula officinalis, Argania spinosa, and Helianthus annuus, xanthan gum, and the olive oil-based emulsifier (Olliva), promote the concept of ‘green cosmetics’. The use of liposomes to deliver bioactive substances from hydroalcoholic extracts allows the gradual release of active ingredients into the skin. An alternative for incorporating grape pomace extract into a cream-type matrix involves the use of liposomes. Liposomes loaded with red or white grape pomace extract were prepared using the thin-film hydration technique, followed by ultrasonication and extrusion. The obtained formulations were characterized using bio-physico-chemical analysis procedures in terms of consistency, colour, homogeneity, aroma, pH, stretch, texture, stability, and antioxidant activity/free radical scavenging capacity, as well as in vitro polyphenol release behaviour. These newly developed dermatocosmetic formulations were the subject of a patent application in Romania. Full article