Advances in xanthan gum production, modifications and its applications

Bhat, Iqra Mohiuddin; Wani, Shoib Mohmad; Mir, Sajad Ahmad; Masoodi, F.A.

doi:10.1016/j.bcab.2022.102328

Cited by 88 publications

(37 citation statements)

References 115 publications

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“…Owing to the different structures (Figure 2), the solutions of the stabilizers exhibit differential rheology. In fact, alginate, pectin and xanthan gum show shear thinning behavior (Rezende et al, 2009;Lin et al, 2021;Bhat et al, 2022), starch shows shear thickening behavior (Kim et al, 2002), while gelatin shows large amplitude oscillatory shear behavior (Ahmed, 2023). These properties contribute differentially to mixing (Delaplace et al, 2000;Heydari and Razavi, 2022), which may result in different droplet sizes among the emulsions with different stabilizers.…”

Section: Variation Of Droplet Size With Timementioning

confidence: 99%

The effect of polymer stabilizers on the stability of lycopene encapsulated emulsions

2022

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Highlights• Lycopene was encapsulated in an oil-in-water macroemulsion.• Macroemulsions of droplet size 300 -500 nm were prepared.• Xanthan gum is an effective stabilizer for oil-in-water macroemulsions.• Storing at refrigerating temperature can protect lycopene from degradation.• Antioxidant activity of lycopene decreases on storage but retains considerably when incorporated in emulsions.

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Section: Variation Of Droplet Size With Timementioning

confidence: 99%

The effect of polymer stabilizers on the stability of lycopene encapsulated emulsions

2022

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“…Along with its so many advantages, chitosan also possesses some inherent limitations that include lower mechanical strength and hydrophilicity. , According to research, there is a good probability that the addition of nanofillers or other biopolymers can improve the material’s qualities and applications. Chitosan blends and nanocomposites generally have enhanced mechanical characteristics, moisture restriction, and the ability to act as a gas barrier. ,, Xanthan gum [(C 35 H 49 O 29 ) n ] is an another polysaccharide biopolymer (branched heteropolysaccharide) with a high molecular weight (2 × 10 6 to 10 7 ), composed of pentasaccharide units (2:2:1 molar ratio of d -glucose, d -mannose, and d -glucuronic acid residues), and has been a very popular compound in recent years for its common usage as a food additive, a stabilizer, and a thickener . According to various published reports, xanthan gum addition has the ability to improve various characteristics of other biopolymers including the mechanical ability and antioxidant and antibacterial activities .…”

Section: Introductionmentioning

confidence: 99%

ZnO Nanoparticles-Reinforced Chitosan–Xanthan Gum Blend Novel Film with Enhanced Properties and Degradability for Application in Food Packaging

Tabassum,

Girdhar,

Kumar

et al. 2023

ACS Omega

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Nations all over the world are imposing ban on single-use plastics, which are difficult to recycle and lead to creations of nonsustainable and nondegradable piles. To match the requirement in the market, suitable food packaging alternatives have to be developed that are biodegradable and environment-friendly. The current work is designed for the fabrication of a novel nanocomposite by blending xanthan gum in a chitosan matrix and reinforcing it with ZnO nanoparticles, through a solution casting method. Surface morphology of the film was investigated through field emission scanning electron microscopy, along with energy-dispersive X-ray spectroscopy mapping, and characterized through thermogravimetric analysis, Fourier transform infrared (FTIR) spectroscopy, mechanical testing, and ultraviolet spectroscopy. FTIR spectroscopy analysis corroborated the interaction between the components and the H-bond formation. Polyelectrolyte complex formation materializes between the oppositely charged chitosan and xanthan gum, and further nanoparticle incorporation significantly improves the mechanical properties. The synthesized nanocomposite was found to have increases in the tensile strength and elongation at break of pure chitosan by up to 6.65 and 3.57 times, respectively. The transmittance percentage of the bionanocomposite film was reduced compared to that of the pure chitosan film, which aids in lowering the oxidative damage brought on by UV radiation in packed food products. Moreover, the film also showed an enhanced barrier property against water vapor and oxygen gas. The film was totally biodegradable in soil burial at the end of the second month; it lost almost around 88% of its initial weight. The fabricated film does not pose a threat to the environment and hence has great potential for application in the future sustainable food packaging industry.

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“…The carbon source is the most significant component of the xanthan gum‐producing medium since it has a direct impact on the yields, compositions, structures, and technical features of bacterial exopolysaccharides. Also substrate cost is the most important factor that increases the production cost of xanthan gum and represents nearly 30% of the total cost (Bhat et al, 2022). Therefore, recent studies have focused on the use of various abundant and inexpensive wastes such as tapioca pulp (Gunasekar et al, 2014), sugar cane broth (Faria et al, 2011), rice bran (Demirci et al, 2012), waste bread (Demirci et al, 2019), kitchen waste (Li et al, 2017), winery wastewater (Ronceevic et al, 2019), and cheese whey (Niknezhad et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…nearly 30% of the total cost (Bhat et al, 2022). Therefore, recent studies have focused on the use of various abundant and inexpensive wastes such as tapioca pulp (Gunasekar et al, 2014), sugar cane broth (Faria et al, 2011), rice bran (Demirci et al, 2012), waste bread (Demirci et al, 2019), kitchen waste (Li et al, 2017), winery wastewater (Ronceevic et al, 2019), and cheese whey (Niknezhad et al, 2015).…”

mentioning

confidence: 99%

Xanthan gum characterization and production kinetics from pomace of Vitis vinifera

Şen

Demirci

Palabıyık

2022

Food Processing Preservation

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Vitis vinifera (grape) pomace is rich in soluble carbohydrates, which can be valorized as a carbon source in the fermentative production of bio‐based products such as xanthan gum. The aim of the present study was to determine the potential use of grape juice by‐products as a sole carbon source in the production of xanthan gum by four Xanthomonas strains and evaluate the fermentation kinetics and rheological behavior of the produced gums. In addition, the produced gum was tested in pudding as a model food. Xanthomonas isolates exhibited a higher (6.25%) xanthan gum production than standard strain from grape juice pomace and the highest production was found as high as 5.1 g/L for X. axonopodis pv. vesicatoria isolated from pepper plant. In general, all bacteria exhibited growth associated kinetics for xanthan production and substrate consumption. X. hortorum pv. pelargonii presented the best apparent viscosity at 1% and 2% concentrations with 46 and 14 Pa.s, respectively. Viscosity of pudding sample prepared by commercial gum was found the highest with 254.7 Pa.s. This work showed that grape juice pomace without any pretreatment can be an excellent alternative substrate for industrial xanthan gum production. Novelty Impact Statement Investigation of xanthan gum fementation by Xanthomonas strains from grape pomace can solve many problems in terms of environment protection and cost of raw material. Grape pomace with a high sugar content did not need enzymatic hydrolysis process before fermentation, which made it cheaper carbon source for production of bacterial products. Therefore, this research showed for the first time that xanthan gum can also be produced from grape pomace with a high yield.

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Advances in xanthan gum production, modifications and its applications

Cited by 88 publications

References 115 publications

The effect of polymer stabilizers on the stability of lycopene encapsulated emulsions

The effect of polymer stabilizers on the stability of lycopene encapsulated emulsions

ZnO Nanoparticles-Reinforced Chitosan–Xanthan Gum Blend Novel Film with Enhanced Properties and Degradability for Application in Food Packaging

Xanthan gum characterization and production kinetics from pomace of Vitis vinifera

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