Xanthan gum produced by Xanthomonas campestris using produced water and crude glycerin as an environmentally friendlier agent to enhance oil recovery

Ramos-de-Souza, Elias; Rodrigues, Pamela Dias; Sampaio, Igor Carvalho Fontes; Bacic, Edgard; Crugeira, Pedro J.L.; Vasconcelos, Anaís Couto; Silva, Maíra dos Santos; Santos, Jacson Nunes dos; Quintella, Cristina M.; Pinheiro, António Luiz Barbosa; Almeida, Paulo Fernando de

doi:10.1016/j.fuel.2021.122421

Cited by 18 publications

(5 citation statements)

References 35 publications

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“…Xanthan gum is a pentasaccharide. It is an extracellular heteropolysaccharide with high molecular weight created by Xanthomonas campestris [ 118 , 119 ]. Xanthan gum consists of D‐glucose, D‐mannose, and D‐glucuronic acid units and in the proportion of 2 : 2 : 1 [ 120 , 121 ].…”

Section: Active Food Packagingmentioning

confidence: 99%

A Comprehensive Review of the Development of Carbohydrate Macromolecules and Copper Oxide Nanocomposite Films in Food Nanopackaging

Mesgari

Aalami

Sathyapalan

et al. 2022

Bioinorganic Chemistry and Applications

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Background. Food nanopackaging helps maintain food quality against physical, chemical, and storage instability factors. Copper oxide nanoparticles (CuONPs) can improve biopolymers’ mechanical features and barrier properties. This will lead to antimicrobial and antioxidant activities in food packaging to extend the shelf life. Scope and Approach. Edible coatings based on carbohydrate biopolymers have improved the quality of packaging. Several studies have addressed the role of carbohydrate biopolymers and incorporated nanoparticles to enhance food packets’ quality as active nanopackaging. Combined with nanoparticles, these biopolymers create film coatings with an excellent barrier property against transmissions of gases such as O2 and CO2. Key Findings and Conclusions. This review describes the CuO-biopolymer composites, including chitosan, agar, cellulose, carboxymethylcellulose, cellulose nanowhiskers, carrageenan, alginate, starch, and polylactic acid, as food packaging films. Here, we reviewed different fabrication techniques of CuO biocomposites and the impact of CuONPs on the physical, mechanical, barrier, thermal stability, antioxidant, and antimicrobial properties of carbohydrate-based films.

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Section: Active Food Packagingmentioning

confidence: 99%

A Comprehensive Review of the Development of Carbohydrate Macromolecules and Copper Oxide Nanocomposite Films in Food Nanopackaging

Mesgari

Aalami

Sathyapalan

et al. 2022

Bioinorganic Chemistry and Applications

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show abstract

“…Xanthan gum, as a common biopolymer, has been widely used in petroleum, cosmetic and pharmaceutical fields due to its special molecular structure ( Palaniraj and Jayaraman, 2011 ). It is a polymeric extracellular polysaccharide produced by Xanthomonas , whose cellulose backbone consists of five monosaccharides (two glucose units, two mannose units and one glucuronide unit), to form a pentasaccharide repeating unit ( Xu et al., 2014 ; Ramos de Souza et al., 2022 ). Compared with synthetic polymer hydrolyzed polyacrylamide, xanthan gum shows a better resistance to the heat and salt but processes a slightly higher cost ( Jang et al., 2015 ; Rellegadla et al., 2017 ).…”

Section: Meor Mechanismsmentioning

confidence: 99%

Research advances of microbial enhanced oil recovery

Xiu²,

Yu³

et al. 2022

Heliyon

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“…Natural polymeric substances, such as cellulose, starch, arabic and guar gum, alginate, chitosan, xanthan, etc., are extensively used in a variety of fields such as the food, textile, paper, cosmetic, and pharmaceutical industries. They are well known for their biocompatibility, non-toxicity, and biodegradability [29][30][31][32]. As a food ingredient, the applications of natural polymeric substances are based on their different properties, including thickening, gelling, emulsifying, stabilising, and film forming [33,34].…”

Section: Introductionmentioning

confidence: 99%

Effect of Light Conditions, Trichoderma Fungi and Food Polymers on Growth and Profile of Biologically Active Compounds in Thymus vulgaris and Thymus serpyllum

Kulbat-Warycha,

Nawrocka,

Kozłowska

et al. 2024

IJMS

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The research investigates the influence of different lighting conditions and soil treatments, in particular the application of food polymers separately and in combination with spores of Trichoderma consortium, on the growth and development of herbs—Thymus vulgaris and Thymus serpyllum. The metabolic analysis focuses on detecting changes in the levels of biologically active compounds such as chlorophyll a and b, anthocyanins, carotenoids, phenolic compounds (including flavonoids), terpenoids, and volatile organic compounds with potential health-promoting properties. By investigating these factors, the study aims to provide insights into how environmental conditions affect the growth and chemical composition of selected plants and to shed light on potential strategies for optimising the cultivation of these herbs for the improved quality and production of bioactive compounds. Under the influence of additional lighting, the growth of T. vulgaris and T. serpyllum seedlings was greatly accelerated, resulting in an increase in shoot biomass and length, and in the case of T. vulgaris, an increase in carotenoid and anthocyanin contents. Regarding secondary metabolites, the most pronounced changes were observed in total antioxidant capacity and flavonoid content, which increased significantly under the influence of additional lighting. The simultaneous or separate application of Trichoderma and food polymers resulted in an increase in flavonoid content in the leaves of both Thymus species. The increase in terpenoid content under supplemental light appears to be related to the presence of Trichoderma spores as well as food polymers added to the soil. However, the nature of these changes depends on the thyme species. Volatile compounds were analysed using an electronic nose (E-nose). Eight volatile compounds (VOCs) were tentatively identified in the vapours of T. vulgaris and T. serpyllum: α-pinene, myrcene, α-terpinene, γ-terpinene; 1,8-cineole (eucalyptol), thymol, carvacrol, and eugenol. Tendencies to increase the percentage of thymol and γ-terpinene under supplemental lighting were observed. The results also demonstrate a positive effect of food polymers and, to a lesser extent, Trichoderma fungi on the synthesis of VOCs with health-promoting properties. The effect of Trichoderma and food polymers on individual VOCs was positive in some cases for thymol and γ-terpinene.

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Xanthan gum produced by Xanthomonas campestris using produced water and crude glycerin as an environmentally friendlier agent to enhance oil recovery

Cited by 18 publications

References 35 publications

A Comprehensive Review of the Development of Carbohydrate Macromolecules and Copper Oxide Nanocomposite Films in Food Nanopackaging

A Comprehensive Review of the Development of Carbohydrate Macromolecules and Copper Oxide Nanocomposite Films in Food Nanopackaging

Research advances of microbial enhanced oil recovery

Effect of Light Conditions, Trichoderma Fungi and Food Polymers on Growth and Profile of Biologically Active Compounds in Thymus vulgaris and Thymus serpyllum

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