Development and evaluation of silver-infused Biopolymer coated cotton wound dressings as possible wound healing material.

Wound management is a critical clinical issue, with substantial economic and social implications. Traditional dressings often lead to poor healing, impacting the effective wound repair is an ongoing challenge. So, this research aimed to investigate the development of a novel medical textile auxiliary in the form of a padded cotton bandage coated with a blend of agricultural biopolymers (xanthan gum and gum arabic) containing AgNPs with an emphasis on environmental friendliness and sustainability. The samples treated with various biopolymer blend compositions that were assessed by SEM and FTIR analysis, tensile strength, antibacterial properties, and comfort attributes, including air permeability and wicking. Antibacterial tests showed no bacterial growth on the samples, with the maximum inhibition zone measuring 3.3 mm. The mechanical and comfort tests revealed that the blend with 0.5 % xanthan gum and 1 % Arabic gum achieved the highest air permeability at 500 mm/s, the sample with the highest GSM demonstrated superior tensile strength at 42 N, and the 50 GSM sample exhibited better-wicking properties, reaching up to 1.33 cm, compared to the 100 GSM samples. This research is aimed to develop biopolymer-based cotton bandages with improved air permeability, antibacterial, tensile strength, moisture-wicking.

Textural enhancement and glycemic potency reduction of sugarcane fiber-incorporated white bread with ascorbic acid and xanthan gum.

In this study, ascorbic acid (0.02 % w/w), xanthan (0.75 % or 1.5 % w/w), and their combination have been added into sugarcane fiber (SCF) incorporated (5 % or 10 % w/w) wheat flour-based white breads. The effects of different additives on the physical characteristics, and the in-vitro and in-vivo glycemic potency of breads were evaluated. Addition of xanthan alone and the combination of additives reduced hardness and increased specific volume. SEM images showed that xanthan caused larger, more uneven holes in breadcrumbs due to xanthan's high elasticity and viscosity. FTIR spectrum indicated that the combination of SCF, xanthan, and ascorbic acid resulted in higher ß-turn, lower α-helix protein structures, and lower ratios of α-helix/ß-sheet, indicating a more flexible gluten structure formed. In-vitro digestibility results suggested that all SCF-incorporated breads had a lower glycemic index (GI) value than reference. Samples with 0.02 % (w/w) ascorbic acid and 1.5 % (w/w) xanthan reported the lowest in-vitro and in-vivo GI values.

Alginate Spheres: Influence of Agar and Xanthan Gum Incorporation on Membrane Stability and Permeability.

Calcium alginate spheres with a volume of about 5 mL can be used for important purposes. Those that incorporate oolong tea give, in addition to the recreational aspect, the possibility of drinking small quantities of this tea, because oolong tea can be used as a compound with antioxidant properties. This incorporation can be achieved by reverse spherification (5 mL). Six types of spheres have been made, all of them with calcium alginate and the presence or absence of agar-agar and xanthan gum-XG-in two concentrations. The weight loss of the spheres, the release of bioactive compounds over time (a total of 48 h), the surface (internal and external) of the membranes, and the physical characteristics of these membranes have been analyzed. The data obtained indicate that the presence of XG prevents the formation of precipitates inside the spheres and slows down weight loss. It also provides opacity to the spheres. However, the incorporation of agar-agar does not have a significant influence on the different parameters analyzed. The release of catechins reaches a maximum of 80% of what could be achieved under ideal conditions, and it reaches 90% in the first 3 h. The incorporation of XG increases the shelf life of the spheres, slows down the release of chelate, and decreases weight loss over time, allowing for a new perspective on the spherification process.

Evaluation of polymer combinations in vaginal mucoadhesive tablets for the extended release of acyclovir.

Genital herpes, caused by herpes simplex virus type 2 (HSV-2), affects nearly 500 million people, mostly women. Since the main route of transmission is sexual contact, the development of an acyclovir extended-release vaginal microbicide would be a suitable tool for the prevention of virus transmission. In this work, we evaluated the potential of three polymers with different characteristics (chitosan, xanthan gum and ethyl cellulose) for obtaining acyclovir extended-release vaginal tablets. By combining the polymers, certain useful synergies were observed to modify their mucoadhesive capacity and control drug release. In the swelling studies, it observed that a polyelectrolyte complex with more moderate swelling and sustained gelation was formed between chitosan and xanthan gum exclusively in acidic medium (simulated vaginal fluid). This complex allowed prolonging the mucoadhesion of the tablets in ex vivo studies performed with vaginal mucosa, which would translate into better retention in the vagina after administration. In addition, the combination of chitosan and xanthan gum allowed obtaining a controlled release of acyclovir for 5 days, regardless of the pH of the medium, which would guarantee that drug release continues even in the presence of seminal fluid.

Oxidized ionic polysaccharide hydrogels: Review on derived scaffolds characteristics and tissue engineering applications.

Polysaccharide-based hydrogels have gained prominence due to their non-toxicity, biocompatibility, and structural adaptability for constructing tissue engineering scaffolds. Polysaccharide crosslinking is necessary for hydrogel stability in vivo. The periodate oxidation enables the modification of native polysaccharide characteristics for wound healing and tissue engineering applications. It produces dialdehydes, which are used to crosslink biocompatible amine-containing macromolecules such as chitosan, gelatin, adipic acid dihydrazide, silk fibroin, and peptides via imine/hydrazone linkages. Crosslinked oxidized ionic polysaccharide hydrogels have been studied for wound healing, cardiac and liver tissue engineering, bone, cartilage, corneal tissue regeneration, abdominal wall repair, nucleus pulposus regeneration, and osteoarthritis. Several modified hydrogel systems have been synthesized using antibiotics and inorganic substances to improve porosity, mechanical and viscoelastic properties, desired swelling propensity, and antibacterial efficacy. Thus, the injectable hydrogels provide a host-tissue-mimetic environment with high cell adhesion and viability, making them appropriate for scarless wound healing and tissue engineering applications. This review describes the oxidation procedure for alginate, hyaluronic acid, gellan gum, pectin, xanthan gum and chitosan, as well as the characteristics of the resulting materials. Furthermore, a critical review of scientific advances in wound healing and tissue engineering applications has been provided.

3D Printing Process Research and Performance Tests on Sodium Alginate-Xanthan Gum-Hydroxyapatite Hybridcartilage Regenerative Scaffolds.

Cartilage injury is a common occurrence in the modern world. Compared with traditional treatment methods, bio-3D printing technology features better utility in the field of cartilage repair and regeneration, but still faces great challenges. For example, there is currently no means to generate blood vessels inside the scaffolds, and there remains the question of how to improve the biocompatibility of the generated scaffolds, all of which limit the application of bio-3D printing technology in this area. The main objective of this article was to prepare sodium alginate-xanthan gum-hydroxyapatite (SA-XG-HA) porous cartilage scaffolds that can naturally degrade in the human body and be used to promote cartilage damage repair by 3D printing technology. First, the viscosities of SA and XG were analyzed, and their optimal ratio was determined. Second, a mathematical model of the hybrid slurry was established based on the power-law fluid model, in which the printing pressure, needle movement speed, and fiber spacing were established as important parameters affecting the printing performance of the composite. Third, by performing a finite element simulation of the printing process and combining it with the actual printing process, suitable printing parameters were determined (air pressure of 1 bar, moving speed of 9 mm/s, line spacing of 1.6 mm, and adjacent layers of 0-90°). Fourth, composite scaffolds were prepared and tested for their compressive properties, degradation properties, cytotoxicity, and biocompatibility. The results showed that the novel composite scaffolds prepared in this study possessed good mechanical and biological properties. Young's modulus of the composite scaffolds reached 130 KPa and was able to maintain a low degradation rate in simulated body fluid solution for >1 month. The activity of the C5.18 chondrocytes in the scaffold leach solution exceeded 120%. The cells were also able to proliferate densely on the scaffold surface.

An update review on biopolymer Xanthan gum: Properties, modifications, nanoagrochemicals, and its versatile applications in sustainable agriculture.

During the development of green agriculture and pesticide use, "reducing pesticides use and improving control efficiency" is imperative. To date, new pesticide formulations created by nanotechnology can be expected to overcome the difficulties that cannot be solved by the traditional pesticide processes and make pesticide formulations close to the needs of green agricultural production. As natural polysaccharides, Xanthan gum (XG) charactered by a repeated units and side chain of d-glucose, d-mannose, and d-glucuronic acid, and thereby having the unprecedented features in response to wide practice in various fields. This review introduces the properties of the natural polymer XG and its current status of application in agriculture, focusing on the pesticide adjuvant and preparation of novel pesticide and fertilizer delivery systems (such as core-shell and hydrogel), and combined with the applications in mulch film and soil engineering. Furthermore, the properties of Xantho-oligosaccharides suitable for agriculture were discussed. Finally, the potential of XG for the creation of nanopesticides and its future prospects are highlighted. Taken together, XG's excellent performance endows it with a wide range of applications in the agriculture field, and result in strong stimulating the sustainable development of agriculture and evolution of agricultural industry.

3D-Printable Gelatin Methacrylate-Xanthan Gum Hydrogel Bioink Enabling Human Induced Pluripotent Stem Cell Differentiation into Cardiomyocytes.

We describe the development of a bioink to bioprint human induced pluripotent stem cells (hiPSCs) for possible cardiac tissue engineering using a gelatin methacrylate (GelMA)-based hydrogel. While previous studies have shown that GelMA at a low concentration (5% w/v) allows for the growth of diverse cells, its 3D printability has been found to be limited by its low viscosity. To overcome that drawback, making the hydrogel both compatible with hiPSCs and 3D-printable, we developed an extrudable GelMA-based bioink by adding xanthan gum (XG). The GelMA-XG composite hydrogel had an elastic modulus (~9 kPa) comparable to that of cardiac tissue, and enabled 3D printing with high values of printing accuracy (83%) and printability (0.98). Tests with hiPSCs showed the hydrogel's ability to promote their proliferation within both 2D and 3D cell cultures. The tests also showed that hiPSCs inside hemispheres of the hydrogel were able to differentiate into cardiomyocytes, capable of spontaneous contractions (average frequency of ~0.5 Hz and amplitude of ~2%). Furthermore, bioprinting tests proved the possibility of fabricating 3D constructs of the hiPSC-laden hydrogel, with well-defined line widths (~800 µm).

Development and Evaluation of the Acaricidal Activity of Xantan Gum-Based Hydrogel and Polymeric Nanoparticles Containing Achyrocline satureioides Extract.

The Rhipicephalus microplus tick causes enormous economic losses in livestock farming around the world. Despite several promising studies carried out with plant extracts such as Achyrocline satureioides against this ectoparasite, a major obstacle is related to pharmaceutical presentation forms. There is no study showing xantan gum-based hydrogel and polycaprolactone nanoparticles containing A. satureioides extract against R. microplus larvae. The objective of this study was to incorporate A. satureioides extract to develop a nanoformulation (AScn) and a hydrogel (ASlh) and evaluate them against R. microplus larvae with the purpose of increasing the contact time of the extract with the larvae and improve the effectiveness. The ethanolic extracts were incorporated in polycaprolactone nanoparticles and characterized via analysis of the mean hydrodinamic diameter and polidispersity index. The xanthan gum-based hydrogel formulation was prepared with crude extract of A. satureioides 40 mg/mL, 0.25% xanthan gum, and 8% poloxamer, to determine the bioadhesiveness of the formulation in bovine leather and the flow rate of the formulation in the animal. The results in larvae demonstrated that when evaluated in the form of a hydrogel (ASlh), mortality was higher, with 91.48% mortality at a concentration of 20 mg/mL presenting itself as an interesting alternative for controlling this ectoparasite.

A Comprehensive Review of Xanthan Gum-Based Oral Drug Delivery Systems.

Xanthan gum (XG) is an exopolysaccharide synthesized by the aerobic fermentation of simple sugars using Xanthomonas bacteria. It comprises a cellulosic backbone with a trisaccharide side chain connected to alternative glucose residues in the main backbone through α (1→3) linkage. XG dissolves readily in cold and hot water to produce a viscous solution that behaves like a pseudoplastic fluid. It shows excellent resistance to enzymatic degradation and great stability throughout a broad temperature, pH, or salt concentration range. Additionally, XG is nontoxic, biocompatible, and biodegradable, making it a suitable carrier for drug delivery. Furthermore, the carboxylic functions of pyruvate and glucuronic acid offer a considerable opportunity for chemical modification to meet the desired criteria for a specific application. Therefore, XG or its derivatives in conjunction with other polymers have frequently been studied as matrices for tablets, nanoparticles, microparticles, and hydrogels. This review primarily focuses on the applications of XG in various oral delivery systems over the past decade, including sustained-release formulations, gastroretentive dosage forms, and colon-targeted drug delivery. Source, production methods, and physicochemical properties relevant to drug delivery applications of XG have also been discussed.

Synergistic effects of xanthan gum and ß-cyclodextrin on properties and stability of vegetable oil-based whipped cream.

The synergistic effects between xanthan gum (XG) and ß-cyclodextrin (ß-CD) on the properties and stability of vegetable oil-based whipped cream stabilized by kidney bean protein aggregates was investigated. The visual appearance, SEM, TEM, CLSM, FT-IR and LF-NMR results showed that when the ratio of XG to ß-CD in the XG-ß-CD complex was appropriate, the hydrogen bonding effect between ß-CD and XG was significant enhanced, the three-dimensional network structure has the highest density, the emulsion droplets were the smallest and evenly distributed. The unique tapered microstructure of ß-CD acted as a bridge between the hydrophilic and hydrophobic components, effectively preventing the aggregation of oil droplets and establishing a flexible support system between oil droplets; while the flexible molecular structure of XG could support Pickering emulsion system. The XG-ß-CD complex had a synergistic effect with protein aggregates, making it ideal for use in whipped cream products. This study explored the stability mechanism of ß-CD in the Pickering emulsion-based whipped cream system, providing valuable insights into producing whole plant-based whipped cream by texturizing highly unsaturated oils. This effectively solves the problem of inadequate intake of unsaturated oil for individuals who consume excessive amounts of animal-derived fats.

New insight into synergistic interaction between the backbone or side chain of xanthan gum and the backbone of Gleditsia sinensis polysaccharide.

In this study, the synergistic effect and weak gel mechanism of XG and Gleditsia sinensis polysaccharide (GSP) in different ratios were studied through the rheological properties, microstructure and molecular simulation based on density functional theory (DFT). The results of rheological properties showed that the mixtures formed a weak gel at the concentration of 0.5 % (w/v), with the synergistic impact peaking at a XG/GSP ratio of 3:7. Weak gels produced by XG and GSP had the intersection of G' and G" within the temperature sweep range, and the largest change in the G' slope at a XG/GSP ratio of 3:7. By calculating the interaction energy, it was found that the backbone of XG was more likely to interact with the backbone of GSP. Furthermore, the XG mainchain intersected with the backbone of GSP in a cross shape ("X" shape). As a result, this paper proposed a possible mechanism for the formation of the XG/GSP weak gel, with XG as the main chain and GSP as the grid point, and the main interaction type being hydrogen bonding, with the van der Waals force also involved. The results provide new insight for designing and producing physical gels with specific interactions in food industry.

Host-guest strategy improves rheological properties, conformational stability and oil displacement efficiency of xanthan gum.

The low cost and environmental advantages of Xanthan gum make its production and application scale exceed that of other polysaccharides. However, the temperature resistance of Xanthan gum limits its application. In this study, polysaccharide supramolecular Xanthan gum network (XG-ß-CD/AD) based on ß-cyclodextrin and adamantane was prepared for enhanced oil recovery. The structure of Xanthan gum was characterized by Fourier infrared spectroscopy, nuclear magnetic resonance spectroscopy and thermogravimetric analysis. The rheological properties of the modified polysaccharide network in aqueous solution were systematically studied. The results showed that physical cross-linking of host-guest interacion enhanced the thickening ability of the polymer. Shear rheology, extensional rheology and dynamic modulus test proved that XG-ß-CD/AD had excellent rheological properties. The micromorphology, dynamic light scattering and circular dichroism clarified the molecular conformation, the host-guest interaction can improve conformational transition temperature (Tm) and inorganic salt tolerance of Xanthan gum. Under harsh environment (90 °C, 30000 mg/L brine), the oil recovery of XG-ß-CD/AD is 6 %-11 % higher than that of XG at the same conditions, showing a better ability to improve the recovery rate. This study provides a research idea for the selection, development and application of biomacromolecular materials.

XG and CS-based self-assembled nanocomposite hydrogel embedding fluorescent NCQDs capable of detection and adsorptive removal of the polar MO and Cr(VI) pollutants.

Aiming at dealing with organic and inorganic pollutants dissolved in aquatic environments, we introduce self-assembled fluorescent nanocomposite hydrogel based on a binary polysaccharide network (xanthan gum/chitosan) embedding nitrogen-doped carbon quantum dots not only as a hybrid solid optical sensor for detecting Cr(VI) ions but also to remove anionically charged contaminants Cr(VI) and methyl orange (MO) by acting as an adsorbent. This fluorescent nanocomposite achieved a detection limit of 0.29 µM when used to detect Cr(VI) and demonstrated a fluorescence quantum yield of 59.7 %. Several factors contributed to the effectiveness of the adsorption of Cr(VI) and MO in batch studies, including the solution pH, dosage of the adsorbent, temperature, initial contamination level, and contact time. Experimental results showed 456 mg/g maximum adsorption capacity at pH 4 for MO compared to 291 mg/g at pH 2 for Cr(VI) at 25 °C. In addition to conforming to Langmuir's model, Cr(VI) and MO's adsorption kinetics closely matched pseudo-second-order. Using thermodynamic parameters, the results indicate that Cr(VI) and MO adsorb spontaneously and exothermically. Recycling spent adsorbent for Cr(VI) and MO using NaOH at 0.1 M was possible; the respective adsorption efficiency remained at approximately 82.2 % and 83 % after the fifth regeneration cycle.

Enhancing Mexican lime (Citrus aurantifolia cv.) shelf life with innovative edible coatings: xanthan gum edible coating enriched with Spirulina platensis and pomegranate seed oils.

BACKGROUND: The Mexican lime (Citrus aurantifolia cv.), widely consumed in Iran and globally, is known for its high perishability. Edible coatings have emerged as a popular method to extend the shelf life of fruits, with xanthan gum-based coatings being particularly favored for their environmental benefits. This study aims to evaluate the effectiveness of an edible coating formulated from xanthan gum, enriched with Spirulina platensis (Sp) and pomegranate seed oil (PSO), in improving the quality and reducing the weight loss of Mexican lime fruit under conditions of 20 ± 2 °C and 50-60% relative humidity. RESULTS: Based on the results, the application of coatings was generally effective in reducing fruit weight loss, with the least weight loss observed in the xanthan gum 0.2%+ Spirulina platensis extract (1%) treatment. Additionally, the levels of total phenols and flavonoids in the treated fruits exceeded those in the control group, with xanthan gum 0.2%+ Spirulina platensis extract (1%) and xanthan gum 0.2% exhibiting the highest concentrations of these compounds. The antioxidant capacity of the fruits was also enhanced by the coatings, surpassing that of the control group, with xanthan gum 0.2%+ Spirulina platensis extract (1%) achieving the highest levels. The treatments significantly suppressed the activity of the polyphenol oxidase (PPO) enzyme, with xanthan gum 0.2% demonstrating the most potent inhibitory effect. Furthermore, the treatments resulted in increased activities of catalase (CAT) and peroxidase (POD) enzymes compared to the control. Except for xanthan gum 0.2%+ pomegranate seed oil (0.05%), all treatments maintained the fruit's greenness (a*) more effectively than the control. CONCLUSIONS: Peel browning is a major factor contributing to the decline in quality and shelf life of lime fruit. The application of 0.1% and 0.2% xanthan gum coatings, as well as a combination of 0.2% xanthan gum and Spirulina platensis extract, significantly inhibited PPO activity and enhanced the activity of CAT and POD and phenolic compound in Mexican lime fruits stored at of 20 ± 2 °C for 24 days. Consequently, these treatments comprehensively preserved lime fruit quality by significantly reducing browning, maintaining green color, and preserving internal quality parameters such as TA, thereby enhancing both visual appeal and overall fruit quality.

A novel coupled fermentation system for low-molecular-weight xanthan gum with diverse biological activities.

Xanthan gum (XG) is a bacterial exopolysaccharide widely used in various industries due to its stability and rheological properties. Low-molecular-weight xanthan gum (LXG) exhibits enhanced properties and broader applications, but current degradation methods are limited. This study introduces an innovative coupled fermentation system for the efficient production of LXG. Endo-xanthanase from Microbacterium sp. XT11 was expressed in Pichia pastoris GS115, exhibiting optimal activity at pH 6.0 and 40 °C, with broad pH tolerance. The optimized coupled fermentation system used bean sprouts juice as nitrogen source, the inoculation quantity of X. campestris: P. pastoris was 1: 3, and the pH was controlled at 6.0. In the bioreactor, the total sugar concentration reached 12.12 g/L, the reducing sugar concentration reached 5.32 g/L, and the endo-xanthanase activity increased to 1150.26 U/L, which were 2.13, 2.3, and 3.71 times higher than those at the shake flask level, respectively. The prepared LXG had a molecular weight of 1093 Da and a monosaccharide ratio of 2.0:1.57:0.89 (glucose, mannose, and glucuronic acid). Bioactivity analysis revealed its antioxidant and prebiotic properties, promoting the growth of beneficial intestinal microbiota and metabolite production. This suggests the potential of LXG as a functional ingredient in intestinal health-focused foods and supplements.

Robust, superabsorbent and antibacterial polysaccharide-based hybrid-network hydrogels for wound repair.

Hydrogel dressings with multiple functions are ideal options for wound repair. This study developed hydrogel dressings by interpenetrating the physically crosslinked xanthan gum (XG)/carboxylated chitosan (CCS) network and the chemically crosslinked polyacrylamide (PAAm) network via a one-pot method. The XG-CCS/PAAm hydrogels were found to display tunable mechanical properties, due to the formation of strong network structure. The hydrogels exhibited the strongest tensile strength of 0.6 MPa at an XG/CCS ratio of 40/60, while the largest compressive strength of 4.5 MPa is achieved at an XG/CCS ratio of 60/40. Moreover, the hydrogel with an XG/CCS ratio of 60/40 exhibited desirable adhesion strength on porcine skin, which was 3.7 kPa. It also had a swelling ratio, as high as 1200 %. After loading with cephalexin, the XG-CCS/PAAm hydrogels can deliver the antibacterial drugs following a first-order kinetic. As a result, both E. coli and S. aureus can be completely inactivated by the cefalexin-loaded hydrogels after 12 h. Furthermore, the XG-CCS/PAAm hydrogels were found to exhibit excellent biocompatibility as well as effective wound healing ability, as proven by the in vitro and in vivo tests. In this regard, XG-CCS/PAAm hydrogels can act as promising multifunctional wound dressings.

Soy protein isolate-xanthan gum complexes to stabilize Pickering emulsions for quercetin delivery.

This study aimed to prepare soy protein isolate-xanthan gum complexes (SPI-XG) at pH 7.0 and as emulsifiers to prepare Pickering emulsions for delivering quercetin (Que). The results showed that SPI-XG exhibited a gel network structure in which protein particles were embedded. Fourier transform infrared spectroscopy (FTIR) and molecular docking elucidated that SPI-XG formed through hydrogen bonding, hydrophobic, and electrostatic interactions. Three-phase contact angle (θo/w) of SPI-XG approached 90° with biphasic wettability. SPI-XG adsorbed at the oil-water interface to form an interfacial layer with a gel network structure, which prevented droplet aggregation. Following in vitro simulated digestion, Que displayed higher bioaccessibility in SPI-XG stabilized Pickering emulsions (SPI-XG PEs) than SPI stabilized Pickering emulsions. In conclusion, SPI-XG PEs were a promising system for Que delivery.

Optimizing vegan frozen dessert: The impact of xanthan gum and oat-based milk substitute on rheological and sensory properties of frozen dessert.

This study aimed to optimize an alternative frozen dessert formulation using the response surface method (RSM). The formulation utilized oat-based milk substitute (OBMS) due to its desirable texture, sensory appeal, and nutritional benefits for vegans and lactose intolerant individuals. Xanthan gum (XG) was also incorporated to enhance the rheological properties of the dessert. With a coefficient of consistency of 192.58 Pa.s and a hysteresis field of 10,999 Pa/s, the ice cream formulation with the greatest rheological structure was discovered to be the combination of 20% oats, 0.5% xanthan gum (XG), and pasteurized at 65 °C. It also showed <10% melting in the first 10 min, confirming that it has a very stable structure. At the same pasteurization conditions and XG ratios, it was observed that rheological stability decreased with increasing oat milk addition. However, the shear thinning behavior of frozen dessert was improved by creating a more complex network structure with increasing XG concentration. The overrun values of the frozen desserts ranged from 21.55% to 34.63%, with the majority being statistically similar. The vegan frozen dessert formulation obtained with 40% oats, 0.37% XG and pasteurization at 60 °C showed a high level of sensory acceptance. This research contributes to the field of vegan food product development by providing innovative rheological and sensory alternatives to traditional frozen desserts using oats and XG.

The Effect of Thickened Water on Ciprofloxacin Pharmacokinetics: A Comparative Study in Adult Males.

Background/Objectives: The use of food thickeners with ciprofloxacin tablets may result in a gelatinous appearance and experience delayed dissolution, which presents a challenge for the drug's efficacy, creating a healthcare economic issue. However, the pharmacokinetic impact of this compound in humans remains uncertain. Therefore, a comparative pharmacokinetic study of ciprofloxacin was conducted on healthy adult Japanese males. Methods: We compared the effects of administering tablets with water or thickened water and crushed tablets mixed with thickened water. The maximum blood concentration (Cmax) of ciprofloxacin determines the drug's efficacy. Results: There were variations in drug absorption across different administration methods. The group who took the tablets immersed in thickened water exhibited different results in the area under the blood drug concentration-time curve (AUC) and Cmax compared to the group who took the tablets in regular water. Notably, the group that consumed the crushed tablets mixed with thickened water demonstrated equivalent results for both AUC and Cmax. Conclusions: Administering crushed tablets in thickened water may yield pharmacokinetics comparable to those of tablets taken with water. However, the process of crushing tablets may result in the loss of active ingredients and compromise the formulation, necessitating a comprehensive assessment before administration.