Search Results (610)

Polysaccharide-based hydrogels represent promising platforms for the development of bioactive wound dressings due to their biocompatibility, bioadhesive properties, and ability to maintain a moist environment at the wound interface. In this study, polymeric films were developed from natural polysaccharides incorporating olive mill wastewater (OMW) as a natural antibacterial agent. Chitosan (medium molecular weight), sodium alginate, sodium hyaluronate, and xanthan gum were selected to prepare hydrogel formulations either as single polymers or binary mixtures. Hydrogels were prepared by aqueous dispersion under magnetic stirring and subsequently converted into films using a solvent casting method. The resulting films were characterized in terms of rheological behavior, pH, morphology, thickness and water content. The obtained hydrogel films showed good casting ability, producing smooth and homogeneous matrices with adequate deformability and skin adhesion. Furthermore, they demonstrated a suitable capacity to absorb and retain water, mimicking the management of wound exudate. OMW was incorporated into the hydrogel formulations as a source of phenolic compounds with well-known antioxidant and antimicrobial properties. The presence of these bioactive compounds provides the films with potential antibacterial and antibiofilm activity against clinically relevant multidrug-resistant staphylococcal strains. These findings suggest that OMW-loaded polysaccharide hydrogels represent a promising and sustainable strategy for the development of antibacterial films for wound healing applications. 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

This study presents a combined experimental and numerical investigation of xanthan gum solutions at 100 and 300 ppm in turbulent smooth pipe flow under temperatures of 30–50 °C and Reynolds numbers of 8000–12,000. Water was used as the Newtonian reference fluid, while xanthan gum was modelled using temperature- and concentration-dependent shear-thinning properties. Experimental pressure-drop data were used to evaluate drag-reduction behaviour, whereas numerical simulations were employed to analyse the associated flow and heat-transfer responses. The results show that XG 100 ppm produced a relatively stable drag-reduction response of approximately 31–39%, while XG 300 ppm showed a wider and more condition-dependent range of about 25–45%. Water exhibited higher Nusselt numbers of approximately 68–106. In contrast, XG 100 ppm produced Nusselt numbers of approximately 45–69, while XG 300 ppm showed lower values of about 35–61. The corresponding heat-transfer reduction ranged from approximately 26–48% for XG 100 ppm and 23–46% for XG 300 ppm. These findings confirm a clear hydraulic–thermal trade-off, indicating that the xanthan gum concentration should be optimised according to both pressure-loss reduction and heat-transfer requirements. Full article

Oropharyngeal dysphagia (OD) is traditionally managed as a mechanical swallowing impairment. This narrative review proposes a conceptual model that reframes chronic, severe OD as a high-risk clinical condition driving systemic malnutrition and progressive nutritional deterioration. We examine the epidemiological burden of OD-associated malnutrition across geriatric, neurological, and oncological populations, exploring how diagnostic heterogeneity influences reported prevalence ranges. The pathophysiological narrative synthesizes hypotheses regarding the potential disruption of the cephalic phase of digestion, the rheological limitations of texture-modified diets (TMDs), and the theoretical bioenergetic cost of impaired swallowing. Central to this review is the hypothetical sarcopenia–dysphagia vicious cycle, evaluating how molecular pathways—such as systemic inflammation, ubiquitin–proteasome-mediated proteolysis, and suppression of muscle protein synthesis—are inferred from broader cachexia models to affect oropharyngeal function. We discuss structured nutritional management strategies, including micro-volume fortification, application of the IDDSI framework with xanthan gum-based thickeners, and monitoring via GLIM criteria, bioelectrical impedance analysis, and routine laboratory parameters. Finally, we analyze the ethical challenges of transitioning to enteral nutrition and outline the translational limitations of emerging fields like 3D food printing. This model aims to encourage clinical focus on comprehensive nutritional restoration alongside airway safety. Full article

Extensive efforts have been undertaken by numerous researchers to control respiratory viruses across the domains of diagnosis, prevention, and treatment. In this study, we developed a niclosamide–polysaccharide nasal spray (NPNS) formulation based on xanthan gum (XG), a naturally derived polysaccharide, and niclosamide, a conventional anthelmintic agent. We then evaluated its therapeutic efficacy following intranasal administration under influenza virus-infected conditions. NPNS was assessed for cytotoxicity under Good Laboratory Practice (GLP) conditions in accordance with ISO 10993-5, and no cytotoxic effects were observed. In influenza virus-infected human nasal epithelial cells (HNEc), NPNS treatment resulted in at least 92.5% suppression of viral gene expression. Furthermore, NPNS demonstrated significantly greater antiviral activity compared to Placebo 1 and Placebo 2, which were formulated by excluding niclosamide and XG, respectively. Owing to the physicochemical properties conferred by XG, NPNS exhibited prolonged retention on the nasal mucosa in a mouse model. Consistently, NPNS showed potent antiviral efficacy in influenza-infected mice. In addition, NPNS treatment was associated with the downregulation of S-phase kinase-associated protein 2 (SKP2), a host factor known to facilitate intracellular viral replication. Collectively, these findings suggest that NPNS may serve as a first-line protective barrier during the early stage of influenza infection by simultaneously blocking viral entry and suppressing viral replication through its dual physicochemical and molecular mechanisms. Full article

This study developed a composite solidification system for silt from the Yellow River Basin, utilizing calcium carbide slag, ground granulated blast-furnace slag, and desulfurized gypsum, in conjunction with the xanthan gum biopolymer. A Box–Behnken Design and Response Surface Methodology were employed, and the 14-day unconfined compressive strength was set as the focus of this investigation, with four variables examined: the content of the soil stabilizer, the xanthan gum-to-soil stabilizer ratio, the calcium carbide slag-to-soil stabilizer ratio, and the ratio of desulfurized gypsum to the soil stabilizer. The regression model demonstrated high significance (R² = 0.9798), with the xanthan gum ratio exerting the most substantial influence on the soil strength. The optimal proportions were determined to be 4.01% soil stabilizer content, 0.080 xanthan gum ratio, 0.143 calcium carbide slag ratio, and 0.110 desulfurized gypsum ratio. Microstructural analysis revealed that xanthan gum maintained hydration humidity through hydrogen bonding, facilitating the formation of C-(A)-S-H gels and ettringite crystals. This organic–inorganic structure effectively reduces porosity, although excess xanthan gum can impede hydration. This approach advances the sustainable utilization of industrial waste and environmentally friendly stabilization of the Yellow River silt. Full article

Soil degradation is caused by frequent extreme weather events. The acceleration of soil degradation is due to the development of soil fissures, which form additional channels for water evaporation. This article investigates the effects of different concentrations of xanthan gum on soil water retention and crack resistance. The results indicate that xanthan gum slows down soil cracking and effectively enhances soil crack resistance. This article defines the first batch of cracks that appear at the beginning of crack formation as “trunks”, cracks branching from the trunks as “branches”, and cracks splitting from the branches as “twigs”. As the content of xanthan gum increases, the trunks decrease and gradually turn into branches and twigs. Compared with soil with a xanthan gum content of 0.2%, the fractal dimension and fracture rate of soil samples decreased by 8.62%, 26.83%, and 35.45% and 2.75%, 13.74%, and 20.88%, respectively, when the xanthan content was 0.4%, 0.6%, and 0.8%. The final residual water content of the soil increased by 30%, 142%, and 192.5%, respectively. Compared with soil with a xanthan gum content of 0.8%, soil with a xanthan gum concentration of 0.2% showed a 150% increase in deceleration phase time. Xanthan gum affects the evaporation process and fracture behavior by altering the pore volume of the soil and generating biological aggregates. This study provides new ideas for the use of xanthan gum in solving soil cracking caused by dryness and water-retention problems. 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

Developing a Pueraria lobata compound beverage is of great significance for enhancing the utilization value of Pueraria lobata resources. However, its flavor balance, physical stability, and quality changes during storage require further investigation. This study aimed to develop a high-quality Pueraria lobata compound beverage and establish a reliable shelf-life prediction model. The optimal formulation was determined using orthogonal design and multi-index evaluation, including extract stock solution, mogroside, citric acid, and a composite stabilizer consisting of xanthan gum (XG) and sodium carboxymethyl cellulose (CMC-Na). GC-MS analysis identified multiple volatile compounds collectively forming the characteristic flavor profile. During storage, physicochemical properties, sensory quality, and active component contents changed to varying extents, with deterioration significantly accelerated at higher temperatures. Among the quality indicators, Zeta potential was selected as the most suitable predictor because it showed a strong correlation with sensory scores and fitted the first-order kinetic model well. Based on the established Arrhenius-based prediction model, the predicted shelf-lives of the Pueraria lobata compound beverage at 4 °C, 27 °C, and 37 °C were 193, 104, and 82 days, respectively. These findings provide a solid theoretical basis for formulation design, stability improvement, and shelf-life evaluation of functional Pueraria lobata beverages. Full article

Flexible supercapacitors (SCs) have attracted considerable attention for wearable electronics, and developing high-performance electrolytes is critical for their practical application. While hydrogels have been widely investigated as solid electrolytes, studies on double-network (DN) hydrogel electrolytes specifically addressing the electrode–electrolyte interface stability under mechanical deformation remain relatively scarce. A major obstacle is maintaining a stable electrode–electrolyte interface under large mechanical deformation. Drawing inspiration from the mucus of a snail, which effectively adheres to various surfaces in challenging conditions, we present a self-healing xanthan gum/hydrophobically associated polyacrylamide/NaCl (XG/HPAAm/NaCl) hydrogel polymer electrolyte (HPE) that facilitates the creation of flexible SCs with improved mechanical and electrochemical properties. The optimized 2 wt% XG/HPAAm/0.4 M NaCl DN HPE exhibits a high ionic conductivity of 4.0 S/m, a tensile strength of 0.43 MPa, and an elongation at break of 11.7 mm/mm, along with a high adhesive energy of 254.7 J/m². The tough HPE was coated with a mixed adhesive of 502 cyanoacrylate glue and triethyl citrate (TEC) to create a surface coating resembling “mucus”, onto which activated carbon (AC)-modified carbon cloth (CC) electrodes (CC/AC) were affixed on both sides to construct the flexible SCs. Investigations into the HPE’s characteristics and the SCs’ electrochemical performance at various bending angles reveal that the “mucus-coating” HPE exhibits strong electrode adhesion and significantly improved electrochemical performance. The assembled flexible SC delivers a high specific capacitance of 249.3 F/g at 0.30 A/g, retains 73.4% of its initial capacitance after 20,000 cycles, and maintains 86.9% capacitance retention under 180° bending, outperforming SCs assembled with original HPEs in both performance and stability. This approach provides a versatile method for improving the interfacial properties between electrodes and HPEs, paving the way for innovative applications in robust, self-healing, and flexible devices. Full article

This study investigates the mechanical behavior and durability performance of kaolin clay stabilized using a hybrid system composed of Xanthan Gum biopolymer, polypropylene fibers, and Trivoltherm waste fibers. Experimental studies were designed according to the Taguchi L16 orthogonal array to evaluate the effects of different additive combinations. Unconfined compressive strength tests were performed after curing periods of 7, 28, and 90 days, while durability behavior was assessed through 5 and 10 freeze–thaw cycles. In addition, scanning electron microscopy analyses were conducted to investigate the microstructural characteristics of the stabilized soils. The results indicated that strength increased significantly with curing time, reaching a maximum value of 1186 kPa after 90 days. Statistical analyses showed that Xanthan Gum was the dominant parameter affecting strength development, contributing approximately 57–63% to the unconfined compressive strength behavior. Fiber additives also improved ductility, crack resistance, and freeze–thaw durability through reinforcement and crack-bridging mechanisms. The best-performing mixtures exhibited markedly lower strength losses under freeze–thaw conditions compared with untreated soil specimens. Analysis of variance results confirmed that the investigated parameters were statistically significant (p < 0.05), and the developed models showed high prediction accuracy (R² > 85%). Overall, the findings demonstrate that the synergistic interaction between the biopolymer matrix and fiber reinforcement system provides an effective and sustainable hybrid stabilization approach for improving the engineering performance of clay soils. Full article

This study comparatively investigates the efficacy of two natural, plant- and microbe-derived polysaccharides—xanthan gum (XG) and guar gum (GG)—in enhancing the water stability and shear strength of granite residual soil (GRS). GRS specimens treated with varying dosages of XG and GG were cured for 14 days and subsequently evaluated through direct shear and static-water disintegration tests. Concurrently, scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR) were employed to elucidate the underlying microstructural and pore-scale mechanisms. Direct shear test results indicate that the peak shear strength reached 295.9 kPa (2.0% GG) and 221.0 kPa (1.5% XG), representing increases of 58.2% and 35.7%, respectively. Quantitatively, GG and XG treatments yielded maximum internal friction angle improvements of 52.96% and 39.37%, with peak cohesion increases of 55.27% and 35.7%, respectively. During static-water immersion, the untreated GRS suffered complete disintegration within 200 s. In contrast, the 2.0% GG- and XG-treated specimens preserved overall structural integrity for 24 h. SEM observations revealed that XG and GG reconstruct the soil fabric by forming encapsulating films and interparticle bridging structures. Finally, LF-NMR analysis provided definitive quantitative proof of a “pore refinement” effect, where biopolymer treatment shifted the primary $T_2$ peaks from 4.64 ms to 3.51 ms. Notably, at a 2.0% dosage, dramatic NMR signal surges (up to 747.5 a.u. for XG and 704.3 a.u. for GG) revealed that excessive biopolymers tend to form localized ‘gel lumps’ rather than uniform films. These blobs weaken the biting force between soil particles, thereby accounting for the observed degradation in shear strength. 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 synergistic gelation between xanthan gum (XG) and locust bean gum (LBG) is a classic phenomenon widely adopted for quality control of XG functionality; yet the regulatory roles of XG’s side chain groups—particularly glucuronic acid, whose function remains unexplored—have not been systematically elucidated. In this study, three complementary modification strategies including enzymatic hydrolysis, oxalic acid treatment, and dilute alkali treatment were for the first time combined to precisely modulate the contents of pyruvate, acetyl, and glucuronic acid in XG side chains, constructing a series of XG samples with well-defined gradient structures. Enzymatic hydrolysis and oxalic acid treatment reduced the pyruvate content from 5.80% to 1.05% and 1.42%, respectively, while dilute alkali treatment selectively decreased the acetyl content from 3.97% to 2.58%. The effects were systematically investigated through multi-scale characterization including rheology, texture analysis, scanning electron microscopy and thermogravimetric analysis, combined with correlation analysis. The results revealed that glucuronic acid, together with pyruvate, synergistically enhanced gel network stability through electrostatic interactions and hydrogen bonding. In contrast, acetyl groups acted as negative regulators via steric hindrance, inhibiting hydrogen-bond crosslinking. This study clarifies the distinct functional roles of key XG side chain groups, with the first systematic demonstration of glucuronic acid’s contribution, and provides a theoretical basis for the structure-oriented precise design of XG-based functional gels. Full article