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.

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.

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.

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.

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.

QbD Approach in Cosmetic Cleansers Research: The Development of a Moisturizing Cleansing Foam Focusing on Thickener, Surfactants, and Polyols Content.

Cleansing products, particularly innovative cosmetic foams, must efficiently remove impurities with minimal impact on the skin barrier and have a favorable sensory profile. The choice of product ingredients is crucial to ensure the optimal characteristics. The current study aims to provide a comprehensive framework for understanding the variability in the characteristics of a cleansing foam to achieve desired properties. The novelty of this study lies in the combination of ingredients for their potential synergistic and complementary effects in cleansing dry skin, as well as the application of Quality by Design (QbD) elements to develop and optimize the formulation of cleansing foam. The effects of varying the concentration of mild surfactants, polyols, and gel-forming agents on the properties of the gels and of the generated foams were studied. Significant influences of the formulation factors were observed: an increased ratio of xanthan gum positively impacted the texture properties of the gel, whereas higher concentrations of surfactants had a negative impact on these parameters. Additionally, increasing the polyols ratio was found to negatively influence the foaming property and stability of the foam. The study established an optimal formulation of a cleansing foam with a ratio of 0.45% xanthan gum, 26.19% surfactants and 2.16% polyols to be used for dry skin hygiene.

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 importance of acetate, pyruvate, and citrate feeding times in improving xanthan production by Xanthomonas citri.

Xanthan gum is a microbial polysaccharide produced by Xanthomonas and widely used in various industries. To produce xanthan gum, the native Xanthomonas citri-386 was used in a cheese-whey-based culture medium. The culture conditions were investigated in batch experiments based on the response surface methodology to increase xanthan production and viscosity. Three independent variables in this study included feeding times of acetate, pyruvate, and citrate. The maximum xanthan gum production and viscosity within 120 h by X. citri-386 using Box-Behnken design were 25.7 g/l and 65 500 cP, respectively, with a 151% and 394% increase as compared to the control sample. Overall, the findings of this study recommend the use of X. citri-386 in the cheese-whey-based medium as an economical medium with optimal amounts of acetate, pyruvate, and citrate for commercial production of xanthan gum on an industrial scale. The adjustment of the pyruvate and acetate concentrations optimized xanthan gum production in the environment.

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.

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.

Rheological, textural, and swallowing characteristics of xanthan gum-modified Riceberry porridge for patients with dysphagia.

The incidence and prevalence of dysphagia worldwide are increasing yearly requiring a change in food texture to avoid malnutrition, dehydration, or sever complications. Riceberry porridges fortified with protein hydrolysate (1.5%), bio-calcium (589 mg), and thickened with xanthan gum (XG) of varying concentrations (0%, 0.255, 0.50%, 0.75%, 1.0%, and 2.0%) showed suitability for use in enriching diets of these patients. Porridges were examined using specified tests from the International Dysphagia Diet Standardization Initiative (IDDSI) and National Dysphagia Diet (NDD), and coupled with rheological, textural analyses, in vitro swallowing simulator and sensory analysis performed by a trained panel. Porridges with 0%-0.25% and 0.50%-2.0% XG were classified as IDDSI level 3 and 4, respectively, and apparent viscosities of porridges showed samples with XG displayed shear thinning behavior beneficial for patients with dysphagia. Increasing XG concentrations increased the consistency coefficient and decreased the flow behavior index (p < .05) with positive correlation of XG concentration with textural properties including firmness, consistency, cohesiveness, adhesiveness, and stickiness values. The relationship between instrumental measurements, in vitro and in vivo swallowing behavior showed high correlations with regards to XG concentration (r = .995). The findings indicate Riceberry porridges containing XG have significantly improved textural properties over those without XG for patients with dysphagia.

Effect of plasticizers on the rheological properties of xanthan gum - starch biodegradable films.

The effect of plasticizers, namely glycerol, sorbitol, and citric acid, on the structural and mechanical properties of biodegradable films obtained from xanthan gum (XG) and starch was studied. The plasticizing effect of glycerol, sorbitol, and citric acid on XG-starch films is justified by the destruction of intermolecular contacts between starch and XG macromolecules and the redistribution of hydrogen bonds in the system as a result of the hydrotropic action of plasticizer molecules. The use of glycerol proved to be the most effective for regulating the deformation of films, while the use of sorbitol to preserve strength. The dependence of the film roughness on the type and concentration of plasticizers was characterized. The smallest values of protrusions on the surface of XG-starch films were found in the presence of sorbitol. Considering the effect of the concentration of plasticizers on the stickiness of the surface of XG-starch films and their structural and mechanical properties, 1.5 % concentration of glycerol, sorbitol and citric acid was determined as optimal.

Effect of glycation with three polysaccharides on the structural and emulsifying properties of ovalbumin.

Herein, three types of ovalbumin (OA)-polysaccharide conjugates were prepared with three polysaccharides (XG: xanthan gum; GG: guar gum; KGM: konjac glucomannan) for the fish oil emulsion stabilization. The glycation did not change the spectra bands and secondary structure percentages of OA, whereas it decreased the molecular surface hydrophobicity of OA. The initial emulsion droplet sizes were dependent on the polysaccharide types, OA preparation concentrations, polysaccharide: OA mass ratios, and glycation pH. The emulsion stability was mainly dependent on the polysaccharide types, polysaccharide: OA mass ratios, and glycation pH. However, it was minorly dependent on the OA preparation concentrations. The emulsions stabilized by conjugates with high polysaccharide: OA mass ratios (e.g., ≥3:5 for OA-GG) or appropriate glycation pH (e.g., 5.0-6.1 for OA-XG) showed no obvious creaming during the room temperature storage. This work provided basic knowledge on the structural modification and functional application of a protein.

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.

Observational Clinical Investigation Evaluating an Ophthalmic Solution Containing Xanthan Gum and Low Concentration Desonide Phosphate in Dry Eye Disease Treatment.

INTRODUCTION: Patients with dry eye disease (DED) complain of a multitude of symptoms that affect their visual function and quality of life (QoL). This clinical investigation assessed the performance, tolerance, and safety of a novel preservative-free ophthalmic solution containing xanthan gum 0.2% and desonide sodium phosphate 0.025%. METHODS: This was an observational, prospective, multicentric, and post-market clinical investigation to assess the effect of three times a day instillation of the study formulation in patients suffering from DED. The primary objective was to achieve a 50% reduction in conjunctival hyperemia index as assessed with the OCULUS Keratograph after 1 month of treatment compared to baseline values. The secondary objectives included patient-reported outcomes, clinical performance, and safety. RESULTS: Thirty patients were enrolled (21 women, 9 men) with a mean age of 61.10 ± 14.53 years. The instillation of the study formulation was associated with a significant reduction in redness scores after 1 month of treatment compared to baseline (mean - 0.51 ± 0.51; p ≤ 0.0001). Although the primary endpoint was not completely met, a 50% reduction in the conjunctival hyperemia index was achieved in 23% of the participants, and 77% showed a reduction of 26% of the same index. In addition, the ophthalmic solution significantly increased tear film break-up time, and a significant reduction of corneal and conjunctival staining with fluorescein was achieved. It also reduced DED symptoms and had a very good safety profile. CONCLUSIONS: the study formulation produced a significant improvement in the signs, symptoms, and QoL of patients with mild to moderate DED with a good safety profile after 1 month of treatment.