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Recently, microbial biopolymer-based soil treatment (BPST) has gained attention for its application in environmentally friendly soil stabilization, particularly for enhancing the strength and stability of fine-grained soils. However, the effects of BPST on clay’s compressibility (consolidation) and expansion (swelling) behaviors remain unclear. This study used xanthan gum, a microbially produced polysaccharide with anionic charges, to stabilize kaolinite clay. The effect of xanthan gum BPST on the consolidation and swelling behavior of cohesive kaolinite clays was assessed through a series of experimental tests, including one-dimensional consolidation tests with elastic wave measurements, swelling tests, environmental scanning electron microscopy, and unconsolidated-undrained triaxial tests. The formation of xanthan gum hydrogels induces pore-clogging, resulting in a delay in the consolidation process, increased energy dissipation, and compressibility. Furthermore, the interaction between kaolinite and xanthan gum improved the undrained shear strength of kaolinite soils, thereby reducing the consolidation time required for a specific bearing capacity. This study demonstrates the possible application of controlling hydraulic conductivity, seismic stabilization, and rapid surface stabilization. However, additional drainage is necessary for in situ applications.

Xanthan gum biopolymers have gained increasing attention in geotechnical engineering due to the effectiveness and environmental-friendliness, and are proposed as a potential alternative to conventional materials for soil stabilization. Cyclic wetting and drying are the crucial factors that affect the behavior of surface soil, which are also a major challenge for biopolymer applications. This study aims to investigate the strength durability of xanthan gum-treated soil during wetting–drying cycles. The soil was treated with different contents of xanthan gum (0, 0.5, 1.5% by the mass of dry soil) and a total of 12 wetting–drying cycles were applied. Unconfined compression tests were performed to evaluate the changes in soil mechanical properties. The changes in microstructure were observed using nuclear magnetic resonance technology and scanning electrical microscopy. The results showed that soil mechanical properties decreased significantly in the first four cycles, and then tended to equilibrium. The compressive strength of soil treated with 1.5% xanthan gum could be approximately twice than that of non-treated soil after 12 cycles, and its strength reduction caused by wetting–drying cycling is about 20% less than that of the latter. When increasing the water content at drying stage, specimens subjected to wetting–drying cycles with less moisture change presented higher compressive strength, in which case the effectiveness of biopolymer treatment can be maximally retained. Xanthan gum treatment conferred great resistance to wetting–drying cycling due to its cementation and aggregation effects. The presence of xanthan gum leads to more inter-aggregate pores with a radius of about 0.1–1 μm and limits the development of macropores. The strengthening effect of xanthan gum depends on direct clay particle–biopolymer interactions and inter-particle connection formed by xanthan gum matrix. From the results, xanthan gum biopolymers can significantly improve the mechanical properties of soil at shallow depth even after wetting–drying cycles.

The effect of various concentration of xanthan gum (0.5%, 1%, and 2%) based edible coating supplemented with pomegranate peel extract (0.5 mL) on functional and physico-chemical properties of mango ( Mangifera indica L.) fruits were studied during the storage period of 15 days at 22 °C. The application of xanthan gum (XG) based edible formulations with pomegranate peel extract (PPE) was found to be effective to maintain the quality attributes and characteristics like reducing weight loss, respiration rate, ethylene production, maintained total soluble solids (TSS), acidity, pH, texture property, ascorbic acid, phenols, and antioxidant activity as compared to control samples. In general, all tested formulations are effective; but edible coatings based on 2% of XG were found the most potential to prevent the postharvest characteristics of mango fruits while maintaining the quality attributes.

To mitigate the adverse ecological impacts of inorganic solidified materials on modified red clay and address the issues of low bearing capacity and extensive cracking under hydraulic erosion, this study investigates the use of low-environmental-impact materials to improve the mechanical fracturing of red clay. In this context, this study focuses on modifying red clay using an environmentally friendly biopolymer, xanthan gum (XG). Through a series of laboratory mechanical and microstructural tests, the effects of XG on the mechanical fracturing, California Bearing Ratio (CBR), and microstructural characteristics of red clay are examined. The results indicate that the shear strength of XG-modified red clay increases approximately linearly with the increase in normal stress. The cohesion and internal friction angle of the modified soil first increase and then decrease with the increasing XG dosage. The compressive strength of the modified soil initially increases and then decreases with the addition of XG, with the most rapid growth occurring between 14 and 28 days. The deformation modulus of the modified soil initially increases and then decreases with increasing XG dosage, achieving a 7.71% increase after 28 days. As the number of cycles increases, the development of fractures in the modified soil slows down, primarily due to the transformation of secondary fractures into primary fractures. The internal friction angle of the modified soil decreases with the increasing number of cycles, while the cohesion and compressive strength exhibit a decreasing trend. The CBR of the modified soil first increases and then decreases with the increasing XG dosage, reaching a peak value of 24.1%. The addition of XG promotes the formation of flake-like and needle-like polymer bonding products that cover the soil particles, fill the pores, and form dense aggregates. After 28 days, the hydrophilic minerals in the modified soil decreased by 53.99%. Pore analysis reveals a decrease in the average porosity and total pore volume of the XG-modified soil. The research results provide a novel modification approach to address the ecological environmental issues associated with the treatment of red clay using inorganic solidifiers, offering valuable numerical references for similar engineering projects.

This study aimed to evaluate the properties of xanthan gum produced by Xanthomonas campestris pv. campestris 1866 and 1867 from lignocellulosic agroindustrial wastes. XG was produced using an orbital shaker in a culture medium containing coconut shell (CS), cocoa husks (CH), or sucrose (S) minimally supplemented with urea and potassium. The XG production results varied between the CS, CH, and S means, and it was higher with the CH in strains 1866 (4.48 g L−1) and 1867 (3.89 g L−1). However, there was more apparent viscosity in the S gum (181.88 mPas) and the CS gum (112.06 mPas) for both 1866 and 1867, respectively. The ability of XGCS and XGCH to emulsify different vegetable oils was similar to the ability of XGS. All gums exhibited good thermal stability and marked groups in the elucidation of compounds and particles with rough surfaces.

Starch–hydrocolloids blends have been used in foods to provide texture, moisture retention and desirable pasting and rheological properties. The study was aimed to assess the influence of addition of selected gum hydrocolloids like guar gum and xanthan gum at varied concentration of 1, 1.5 and 2% on the physicochemical, pasting and rheological properties of colocasia starch. The addition of gums significantly improved the water absorption, swelling power and solubility of colocasia starch. The results showed that the addition of gums increased the paste viscosities, storage and loss ( G′ and G ″) modulus and pseudoplastic behavior of the starch gels but reduced the retrogradation tendency of colocasia starch. Xanthan gum exerted a more pronounced effect in modifying the pasting and rheological properties of colocasia starch.

Semi-interpenetrating networks (semi-IPNs) of Xanthan gum/poly (acrylic acid) containing Cloisite 15A were prepared via radical polymerization using a novel acrylic-urethane crosslinker. Response surface methodology (RSM) was used to optimize the conversion, swelling, and networking of synthesized hydrogels as a function of three variables: xanthan gum, cross-linker, and clay. FT-IR, UV–Vis, XRD, BET, TEM and SEM techniques were used to analyze and confirm the formation and efficiency of the synthesized hydrogels. The surface areas of the XG/PAA and XG/PAA/Cloisite 15A samples were 1.3536 and 1.759 m2 g−1, respectively, demonstrating that Cloisite 15A nano-sheets are effective in increasing hydrogel surface area. Adsorption behavior of Co2+, Cu2+, Ni2+ by optimized hydrogel was defined using kinetic and isotherm models. The kinetic analysis revealed that the pseudo-second-order best explains the kinetic mechanism (R2 = 0.999). At 15,000 g mL−1 initial concentration, the adsorption capacity for Co2+, Cu2+, Ni2+ were 436.62, 530.14, and 511.74 mg g−1, respectively. The results show that the Xanthan-based hydrogel has a porous structure and high adsorption capacity. Moreover, the cycling absorption performance of XG/PAA/Cloisite 15A is promising. Metal ions were removed by XG/PAA/Cloisite 15A at about 45 and 30% in the 1st and 5th cycles, respectively.

Xanthan gum (XG) is an important industrial microbial exopolysaccharide. It has found applications in various industries, such as pharmaceuticals, cosmetics, paints and coatings, and wastewater treatment, but especially in the food industry. The thickening and stabilizing properties of XG make it a valuable ingredient in many food products. This review presents a comprehensive overview of the various potential applications of this versatile ingredient in the food industry. Especially in the plant-based food industries due to current interest of consumers in cheaper protein sources and health purposes. However, challenges and opportunities also exist, and this review aims to identify and explore these issues in greater detail. Overall, this article represents a valuable contribution to the scientific understanding of XG and its potential applications in the food industry.

Urchin-like CuS was grown on xanthan gum-derived carbon nanofibers to obtain a sensor for enzyme-free electrochemical sensing of glucose. The unique nanostructure of the sensor provides a large specific surface, more electrocatalytically active sites, and high electrical conductivity. The voltammetric response to glucose, best measured at around 57 mV (vs. Ag/AgCl (E/V)) in 0.1 M NaOH solution, covers two linear ranges, one from 0.1–125 μM, another from 0.16 to 1.2 mM. The sensitivity is quite high (23.7 μA mM −1  cm −2 ), and the detection limit is low (19 nM at S/ N  = 3). The sensor has high selectivity against potentially interfering molecules such as fructose, appreciable operational stability, excellent durability, and good repeatability (with relative standard deviations of 2.3%). It was successfully applied to the determination of glucose in diluted serum samples. Graphical abstract Schematic representation of electrochemical detection of glucose based on the use of a screen printed carbon electrode (SPCE) modified with CuS and xanthan gum-derived carbon nanofibers (XGCNFs).

The objective of this study was to determine the effect of XG addition on low-fat yogurt (LFY) properties. Pasteurized skimmed buffalo milk (SBM) was heated to 95 ± 2 °C for 16 s, cooled to 40 ± 1 °C, and then divided into six treatment lots. The treatments included the following: T1 (control), T2 (0.2% XG), T3 (0.4% XG), T4 (0.6% XG), T5 (0.8% XG), and T6 (1% XG). A proportion of 2% of a mixed starter culture from Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB), and Bifidobacterium bifidum (BB) in the ratio 1:1:1 was added. Yogurt was manufactured following the standard manufacturing protocol. Chemical composition and texture were determined at fresh time, while water-holding capacity (WHC), viscosity, and syneresis % were determined at 0, 7, 14, and 21 days of storage. Total bacterial counts (TBC), lactobacilli, streptococci, and bifidobacteria counts were determined at 0, 7, 14, and 21 days of storage. Sensory analysis was performed immediately upon the cooling stage (time zero) and then after 14 and 21 days of storage. The experiment was performed in trice. The results obtained showed that the addition of XG in LFY significantly (p < 0.05) decreases the pH, total protein (TP), and ash, and significantly (p < 0.05) increased the total solids (TS). Additionally, the addition of XG led to a significant (p < 0.05) increase in hardness, WHC, and viscosity; however, syneresis significantly (p < 0.05) decreased. The addition of higher amounts of XG led to a significant (p < 0.05) decrease in the TBC and led to a significant (p < 0.05) increase in counts of ST, LB, and BB during the first two weeks of the storage period. Sensory evaluation revealed that increasing the XG concentration up to 0.8% increased the product’s acceptability among panelists; however, further increasing the concentration to 1% had a detrimental impact on its acceptability. To conclude, this study showed that XG can be used as a stabilizer in the manufacturing of LFY as well as a prebiotic for starter culture and improve the quality of LFY.