Preserving plum perfection: Buckwheat starch edible coating with xanthan gum and lemongrass essential oil.

The research focused on the fabrication of composite coatings using buckwheat starch (BS) and xanthan gum (XG) with incorporation of lemongrass (Cymbopogon citratus) essential oil (LEO) with varying concentration (0.75 %, 1.0 % and 1.25 % (w/v). BS was extracted from buckwheat groats (Fagopyrum esculentum) and its physico-chemical characteristics were determined. BS showed spherical and polygonal morphology and its XRD pattern was similar to starch extracted from other cereal sources. The amount of reducing sugar, starch and amylose content in extracted BS were 0.99 ± 0.33 %, 86.32 ± 0.22 % and 21.02 ± 1.89 % respectively, which indicates that BS is a suitable base material for the formation of edible coatings. XG was mixed with BS in different ratios (1:1, 2:1, 3:1 and 4:1) to optimize the best ratio of combination for composite coatings. The coating with a ratio of 2:1 was very smooth and was chosen for incorporation of LEO and the coatings physical, functional, mechanical, thermal and micro-structural characteristics were examined. The coating S5 with 1.25 % (w/v) concentration of LEO showed the best results with least moisture content (MC), minimum water vapor permeability (WVP) and maximum contact angle value. Moreover, the S5 formulation had the highest antioxidant (73.3 %) ability and maximum antimicrobial efficiency with inhibition zones of 22.09 ± 0.06 mm and 28.65 ± 0.14 mm against S. aureus and E. coli respectively. The coatings were then coated on plum fruit, and various parameters like weight loss, pH, shrinkage and TSS were calculated every 4th day during the 20 days of refrigeration period. The coated plums' ripening pace was delayed by the S5 formulation which improved moisture retention, maintained the plums' TSS value and overall pH. Therefore, composite coatings made up of BS, XG and 1.25 % (w/v) can be used as a cost-effective bio-active coating material for plum preservation under refrigeration conditions.

Effect of different amphiphilic emulsifiers complexed with xanthan gum on the stability of walnut milk and structural characterization of their complexes.

The kind of compounding emulsifier used and the amount of compounding have a significant impact on the emulsion's stability. In this study, the average particle size, Zeta potential, emulsification index, laser confocal microstructure, and rheological properties shows that the ratio of monoglyceride-xanthan gum and sucrose ester-xanthan gum could maintain the good stability of the emulsion in a certain range, and the monoglyceride and sucrose ester compounding could effectively improve the stability of the emulsion in a specific ratio (7:3). The results of fluorescence spectroscopy, Fourier transform infrared spectroscopy and sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that the simultaneous complexation of three substances was more likely to produce hydrophobic interactions with walnut proteins than the simultaneous complexation of two substances. Also confirmed were the hydrogen bonding connections between the proteins and the monoglyceride, sucrose ester, and xanthan gum. Monoglyceride and xanthan gum complexes were also found to stabilize more proteins.

Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality.

The demand for gluten-free products has increased due to improved diagnoses and awareness of gluten-related issues. This study investigated the effect of HPMC, psyllium, and xanthan gum in gluten-free bread formulations. Three tests were conducted, varying the amount of these ingredients: in the first formulation, the amount of HPMC was increased to 4.4 g/100 g of flour and starch; in the second, psyllium husk fiber was increased to 13.2 g/100 g of flour and starch; and in the third formulation, xanthan gum was removed. Differences were observed among the formulations: increasing HPMC reduced extrusion force without affecting bread quality; adding psyllium increased dough elasticity but also crumb gumminess and crust hardness. Eliminating xanthan gum altered dough rheology, resulting in a softer and less gummy crumb, and a less reddish color in the final bread.

Performance of magnetic nanocomposite based on xanthan gum-grafted-poly(acrylamide) crosslinked by borax for the effective elimination of amoxicillin from aquatic environments.

This study evaluated the effectiveness of using nanocomposite (NCs) of xanthan gum grafted polyacrylamide crosslinked Borax - iron oxide nanoparticle (XG-g-pAAm-CL-Borax-IONP) to remove the amoxicillin antibiotic (AMX) from an aquatic environment. To confirm the structural characteristics of the prepared XG-g-pAAm-CL-Borax-IONP NCs, unique characterization methods (XRD, FT-IR, FE-SEM, EDX, BET, TGA, Zeta, and VSM) were used. Adsorption experimental setups were performed with the influence of solution pH (4-9), the effect of adsorbent dose (0.003-0.02 g), the effect of contact time (5-45 min), and the effect of initial AMX concentration (50-400 mg/L) to achieve the most efficient adsorption conditions. Based on the Freundlich isotherm model, XG-g-pAAm-CL-Borax-IONP NCs provided the maximum AMX adsorption capacity of 1183.639 mg/g. This research on adsorption kinetics also established that the pseudo-second-order model (R2 = 0.991) is outstanding compatibility with the experimental results. AMX adsorption on the NCs may occur through intermolecular hydrogen bonding, diffusion, and trapping into the polymer network. Even after five cycles, these NCs still displayed the best performance. Based on these results, XG-g-pAAm-CL-Borax-IONP NCs may be a viable material for the purification of AMX from contaminated water.

New molecular and macroscopic understandings of novel green chemicals based on Xanthan Gum and bio-surfactants for enhanced oil recovery.

This research investigates the interactions between a novel environmentally friendly chemical fluid consisting of Xanthan gum and bio-based surfactants, and crude oil. The surfactants, derived from various leaves using the spray drying technique, were characterized using Fourier-transform infrared (FTIR) spectroscopy, zeta potential analysis, Dynamic light scattering, and evaluation of critical micelle concentration. Static emulsion tests were conducted to explore the emulsification between crude oil and the polymer-surfactant solution. Analysis of the bulk oil FTIR spectra revealed that saturated hydrocarbons and light aromatic hydrocarbons exhibited a higher tendency to adsorb onto the emulsion phase. Furthermore, the increased presence of polar hydrocarbons in emulsion phases generated by polar surfactants confirmed the activation of electrostatic forces in fluid-fluid interactions. Nuclear magnetic resonance spectroscopy showed that the xanthan solution without surfactants had a greater potential to adsorb asphaltenes with highly fused aromatic rings, while the presence of bio-based surfactants reduced the solution's ability to adsorb asphaltenes with larger cores. Microfluidic tests demonstrated that incorporating surfactants derived from Morus nigra and Aloevera leaves into the xanthan solution enhanced oil recovery. While injection of the xanthan solution resulted in a 49.8% recovery rate, the addition of Morus nigra and Aloevera leaf-derived surfactants to the xanthan solution increased oil recovery to 58.1% and 55.8%, respectively.

Madhuca indica oil-entrapped buoyant galactomannan hydrogel microspheres for controlling epileptic seizures.

A stable Madhuca indica oil-in-water nanoemulsion (99-210 nm, zeta potential: > - 30 mV) was produced employing Tween 20 (surfactant) and Transcutol P (co-surfactant) (3:1). The nanoemulsion (oil: Smix = 3:7, 5:5, and 7:3) were subsequently incorporated into oxcarbazepine-loaded carboxymethylxanthan gum (DS = 1.23) dispersion. The hydrogel microspheres were formed using the ionic gelation process. Higher oil concentration had a considerable impact on particle size, drug entrapment efficiency, and buoyancy. The maximum 92 % drug entrapment efficiency was achieved with the microspheres having oil: Smix ratio 5:5. FESEM study revealed that the microspheres were spherical in shape and had an orange peel-like surface roughness. FTIR analysis revealed a hydrogen bonding interaction between drug and polymer. Thermal and x-ray examinations revealed the transformation of crystalline oxcarbazepine into an amorphous form. The microspheres had a buoyancy period of 7.5 h with corresponding release of around 83 % drug in 8 h in simulated stomach fluid, governed by supercase-II transport mechanism. In vivo neurobehavioral studies on PTZ-induced rats demonstrated that the microspheres outperformed drug suspension in terms of rotarod retention, number of crossings, and rearing activity in open field. Thus, Madhuca indica oil-in-water nanoemulsion-entrapped carboxymethyl xanthan gum microspheres appeared to be useful for monitoring oxcarbazepine release and managing epileptic seizures.

Steady and dynamic shear rheology of aqueous solutions of quince seed gum combinations with locust bean or xanthan gums.

This study presents the rheological properties of quince seed gum (Q) solution in comparison with xanthan gum (X) and locust bean gums (L) and the polymeric interactions of different ratios of Q:X and Q:L blends (1:1, 1:3 and 3:1). Q exhibits greater and stronger elastic properties than X and L. The frequency and temperature stability of Q and X are both higher than that of L. The viscoelastic properties of Q:X and Q:L solutions were found to be higher than those of the individual solutions. The higher polymer entanglements observed in Q:L blends resulted in enhanced synergistic interactions and thixotropy compared to Q:X. 3QX exhibited an enhanced elastic structure, but the best synergism was observed for 3QL due to the establishment of a stronger intermolecular bond for gelling. The lower tan δ observed with increasing Q indicate a Q-induced synergistic interaction with L. At all temperatures, 3QL showed the highest thixotropy. The combination of Q and L resulted in the formation of a true gel, with the higher gel strength being observed for QL and 3QL. This study shows that Q:L and Q:X combinations can yield desired flow properties. In particular, L provides a firmer gel network with Q.

Biogenesis of bacterial cellulose/xanthan/CeO2NPs composite films for active food packaging.

The increasing significance of biopolymer-based food packaging can be attributed to its biodegradability and independence from petroleum-derived materials. Concurrently, metal oxide nanoparticles (NPs) have gained prominence as effective antimicrobial agents against both wild-type and antibiotic-resistant microbes. In this study, cerium oxide or ceria, CeO2, nanoparticles with an average diameter of 50 nm were synthesized via a green method utilizing Vibrio sp. VLC cell lysate supernatant. The synthesized CeO2 NPs displayed remarkable antimicrobial properties, inhibiting the growth of Escherichia coli and Staphylococcus aureus by 93.7 % and 98 %, respectively. To enhance the potential of bacterial cellulose (BC) for advanced applications, we developed a BC/xanthan/CeO2 nanocomposite using both ex situ and in situ techniques. The integration of CeO2 NPs within the nanocomposite structure not only improved the inherent properties of BC, but also rendered it suitable for use in active food packaging systems. The nanocomposite exhibited no significant cytotoxicity on the human dermal fibroblast (HDF) cells, confirming its safety. Nanocomposites containing biogenically synthesized CeO2 NPs demonstrated exceptional efficacy for reducing microbial contamination. Bread samples coated with nanocomposite films displayed no signs of microbial growth. These results support the application of BC/xanthan/CeO2 nanocomposites as suitable and effective coating materials for antimicrobial food packaging applications.

Interactions between xanthan gum and phenolic acids.

The molecular and colloidal-level interactions between two major phenolic acids, gallic and caffeic acid, with a major food polysaccharide, xanthan gum, were studied in binary systems aiming to correlate the stability of the binary systems as a function of pH and xanthan-polyphenol concentrations. Global stability diagrams were built, acting as roadmaps for examining the phase separation regimes followed by the fluorimetry-based thermodynamics of the interactions. The effects of noncovalent interactions on the macroscopic behavior of the binary systems were studied, using shear and extensional rheometry. The collected data for caffeic acid - xanthan gum mixtures showed that the main interactions were pH-independent volume exclusions, while gallic acid interacts with xanthan gum, especially at pH 7 with other mechanisms as well, improving the colloidal dispersion stability. A combination of fluorimetry, extensional rheology and stability measurements highlight the effect of gallic acid-induced aggregation of xanthan gum, both in structuring and de-structuring the binary systems. The above provide a coherent framework of the physicochemical aspect of binary systems, shedding light on the role of xanthan gum in its oral functions, such as in inducing texture, in model complex systems containing phenolic acids.

Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread.

The aim of this research was to optimize the production process of fermented gluten-free quinoa bread. To this end, the effect of different hydrocolloids on the technological, fermentative, and nutritional properties of quinoa-based gluten-free doughs and breads was evaluated. For this purpose, 3% of four different hydrocolloids (sodium alginate, k-carrageenan, xanthan gum, and hydroxypropyl methylcellulose (HPMC)) were used in gluten-free doughs composed of 50% quinoa flour, 20% rice flour, and 30% potato starch. The rheological and fermentative properties of the doughs were evaluated, as well as the chemical composition, specific volume, crust and crumb color, and alveolar structure profile of gluten-free breads. The results highlighted the differences in dough rheology during mixing and fermentation of the doughs. In particular, HPMC showed a good gas retention (93%) during the fermentation of quinoa dough by registering the highest maximum dough development height (Hm). The gluten-free quinoa breads obtained were characterized by significantly different quality parameters (p < 0.05). The use of 3% HPMC resulted in breads with the lowest baking loss, the highest volume, and the most open crumb structure.

Experimental study on mechanical and hydraulic properties of xanthan gum improved low liquid limit silty soil.

The low liquid limit silty soil in the North China plain area is generally unsuitable for direct use as roadbed and slope soil. In order to improve the performance of low liquid limit silty soil, xanthan gum was used as an improver. Through a series of tests, the improvement effect of xanthan gum on low liquid limit silty soil was studied. The test results showed that Xanthan gum as an improver could significantly improve the unconfined compressive strength of silty soil. With the increase in dosage and curing age, the unconfined compressive strength of improved silty soil continued to improve and eventually tended to stabilize. The optimal dosage and curing period were 2% and 7 days, respectively. In addition, Xanthan gum could greatly improve the permeability and disintegration of low liquid limit silty soil. The permeability coefficient of improved silty soil with a content of 0.75% Xanthan gum and a 7-day curing period was 4.73 × 10-4 m·s-1, which was only 1.10% of that of plain silty soil at the same curing period. After immersion in water for 12 h, the soil only experienced slight disintegration. The scanning electron microscope image showed that the gel generated by the hydration reaction of Xanthan gum could improve the compactness and integrity of the soil by filling the voids, thus significantly improving the mechanical and hydraulic properties of the low liquid limit silty soil.

Edible oleogels for oral delivery of berberine in dairy food: In-vitro digestion study.

Oleogel is a viscoelastic, spreadable and semi-solid structure, which is used as a fat substitute and a controller the release of bioactive compounds. The aim of this study was to develop low fat dairy dessert enriched with berberine with applying oleogel system as delivery system and fat replacer. The oleogel prepared with an emulsion-templated methods based on soluble interaction of whey protein concentrate (WPC), WPC-basil seed gum (BSG), and WPC-xanthan gum (XG). In the first step, berberine release kinetic in in-vitro gastrointestinal environment was studied. The results showed that the mouth environment had the highest release rate of berberine. Cooperation of hydrocolloids in oleogel increase stability of structure in stomach condition in compared with WPC oleogel. The suitable model to fit the oleogels contain beberine was the Korsmeyer-Papas that was the highest R 2 (.98). According to release results of berberine from oleogel network, the oleogel 0.6BSG:WPC was chosen and applied in formulation of dairy dessert at different levels (0%, 25%, 50%, 75% and 100% of oleogel) instead of cream. The dessert contained uncoated berberine had the unacceptable bitterness in comparison with samples containing coated berberine with oleogel. The overall acceptance decreased with increment of oleogel due to increasing of bitter taste. Appling berberine (therapeutic compound) and oleogel (fat-substitute) to achieve marketable consumer products showed positive effects on trend of the study, especially at low level of substitution.

Biological investigation of a novel nanocomposite based on xanthan gum-alginate hydrogel/PVA, incorporated with ZnMnFe2O4 nanoparticles.

In light of the need to create new materials that are safe for use in biomedical applications like wound healing and tissue engineering, a unique nanocomposite was formulated and produced in the current investigation. A biocompatible hydrogel was created using natural polymers xanthan gum (XG) and alginate (Alg). In order to enhance the mechanical characteristics of the natural polymer-based hydrogels, polyvinyl alcohol (PVA) was added to the hydrogel matrix. Subsequently, the XG-Alg hydrogel/PVA structure was combined with ZnMnFe2O4 nanoparticles in order to augment the antibacterial efficacy of the biomaterial. The XG-Alg hydrogel/PVA/ZnMnFe2O4 nanocomposite was analyzed using XRD, EDX, FT-IR, TGA, and FE-SEM techniques to determine its properties. In addition, the mechanical properties of the pure hydrogel were compared to those of the XG-Alg hydrogel/PVA/ZnMnFe2O4 nanocomposite. The nanocomposite exhibited a biocompatibility of 96.45 % and 94.32 % with HEK293T cell lines after 24 h and 48 h of incubation, respectively, in biological evaluations. Furthermore, a significant antibacterial efficacy was demonstrated against both gram-positive S. aureus and gram-negative E. coli bacteria. The findings suggest that the developed XG-Alg hydrogel/PVA/ZnMnFe2O4 nanocomposite has promising qualities for use in biomedical fields, such as tissue engineering.

Hydrophobic association-improved multi-functional hydrogels with liquid metal droplets stabilized by xanthan gum and PEDOT:PSS for strain sensors.

The synthesis of liquid metal-infused hydrogels, typically constituted by polyacrylamide networks crosslinked through covalent bonds, often encounters a conundrum: they exhibit restricted extensibility and a diminished capacity for self-repair, owing to the inherently irreversible nature of the covalent linkages. This study introduces a hydrophobically associated hydrogel embedding gallium (Ga)-droplets, realized through the in situ free radical copolymerization of hydrophobic hexadecyl methacrylate (HMA) and hydrophilic acrylamide (AM) in a milieu containing xanthan gum (XG) and PEDOT:PSS, which co-stabilizes the Ga-droplets. The Ga-droplets, synergistically functioning as conductive agents alongside PEDOT:PSS, also expedite the hydrogel's formation. The resultant XG/PEDOT:PSS-Ga-P(AM-HMA) hydrogel is distinguished by its remarkable extensibility (2950 %), exceptional toughness (3.28 MJ/m3), superior adherence to hydrophobic, smooth substrates, and an innate ability for hydrophobic-driven self-healing. As a strain sensing medium, this hydrogel-based sensor exhibits heightened sensitivity (gauge factor = 12.66), low detection threshold (0.1 %), and robust durability (>500 cycles). Furthermore, the inclusion of glycerol endows the XG/PEDOT:PSS-Ga-P(AM-HMA) hydrogel with anti-freezing properties without compromising its mechanical integrity and sensing acumen. This sensor adeptly captures a spectrum of human movements, from the nuanced radial pulse to extensive joint articulations. This research heralds a novel approach for fabricating multifaceted PAM-based hydrogels with toughness and superior sensing capabilities.

Effect of hydrothermal treatment on the rheological properties of xanthan gum.

In this study, the effect of hydrothermal treatment with different temperatures (120-180 °C) on the rheological properties of xanthan gum was evaluated. When the temperature of hydrothermal treatment was relatively low (120 °C), the rheological properties of the hydrothermally treated xanthan gum was similar to the untreated xanthan gum (pseudoplastic and solid-like/gel-like behavior). However, as the temperature of hydrothermal treatment was higher, the rheological properties of the hydrothermally treated xanthan gum changed greatly (e.g., a wider range of Newtonian plateaus in flow curves, existence of a critical frequency between the storage modulus (G') and the loss modulus (G") in the dynamic viscoelasticity measurement, variation of complex viscosity). Although the hydrothermal treatment showed little influence on the functional groups of xanthan gum, it altered the micromorphology of xanthan gum from uneven and rough lump-like to thinner and smoother flake-like. In addition, higher concentration (2 %) of hydrothermally treated xanthan gum made its viscosity close to that of the untreated xanthan gum (1 %). Besides, hydrothermal treatment also affected the effect of temperature and salt (CaCl2) adding on the rheological properties of xanthan gum. Overall, this study can provide some useful information on the rheological properties of xanthan gum after hydrothermal treatment.

Multifunctional konjac glucomannan/xanthan gum self-healing coating for bananas preservation.

Damage to the integrity of the preservation coating on the fruit surface will seriously affect the shelf life of the fruit. In this work, the strong hydrogen bond interaction between xanthan gum (XG) and konjac glucomannan (KGM) could form hydrogel films with self-healing properties. The introduction of gallic acid (GA) was beneficial to further improve the antioxidant activity and UV shielding performance of the composite films. Surprisingly, the mechanical properties and gas (water vapor, O2 and CO2) barrier properties of the KGM film crosslinked by XG were significantly improved. The experiment of banana preservation showed that the composite coating could effectively delay the water loss and browning of bananas, slow down the decomposition of pectin and starch in the flesh, and extend the shelf life of bananas for >6 days. Therefore, this multifunctional coating is an excellent packaging material and has a very broad application prospect in the field of food preservation.

Development and characterization of edible and active coating based on xanthan gum nanoemulsion incorporating betel leaf extract for fresh produce preservation.

Developing an edible and active coating, incorporating environmentally-friendly antimicrobial agents into edible polymers, provides an eco-friendly alternative to conventional packaging and exhibits significant potential in preserving the quality of postharvest food. Herein, we aim to develop a novel edible and active coating based on xanthan gum (XG) nanoemulsion (NE) incorporating betel leaf extract (BLE) for the preservation of fresh produce. The total phenolic content, total flavonoid content, and antioxidant capacity of the methanol extract of BLE at various concentrations were characterized. Further development of the active coating at different formulations of Tween 80 (1 % and 3 % w/v), XG (0.1 % to 0.5 % w/v), and BLE (1 % to 5 % w/v) was characterized by physical stability, viscosity, and antimicrobial properties. Results showed that the active coating at 1 % BLE showed significant antimicrobial properties against diverse bacterial and fungal foodborne pathogens (e.g., B. cereus, S. aureus) and fungal cultures (e.g., C. albicans). The study also examined the shelf-life of tomatoes coated with the BLE-XG NE solution, stored at 4 °C for 27 days. Analyses of weight retention, soluble solids, pH, texture, sensory attributes, and microbial populations showed that the coating effectively preserved tomato quality, highlighting its potential to preserve fresh produce and enhance food security.

A sterilizable platform based on crosslinked xanthan gum for controlled-release of polymeric micelles: Ocular application for the delivery of neuroprotective compounds to the posterior eye segment.

TPGS (D-α-tocopheryl polyethylene glycol 1000 succinate) polymeric micelles show interesting properties for ocular administration thanks to their solubilization capability, nanometric size and tissue penetration ability. However, micelles formulations are generally characterized by low viscosity, poor adhesion and very short retention time at the administration site. Therefore, the idea behind this work is the preparation and characterization of a crosslinked film based on xanthan gum that contains TPGS micelles and is capable of controlling their release. The system was loaded with melatonin and cyclosporin A, neuroprotective compounds to be delivered to the posterior eye segment. Citric acid and heating at different times and temperatures were exploited as crosslinking approach, giving the possibility to tune swelling, micelles release and drug release. The biocompatibility of the platform was confirmed by HET-CAM assay. Ex vivo studies on isolated porcine ocular tissues, conducted using Franz cells and two-photon microscopy, demonstrated the potential of the xanthan gum-based platform and enlightened micelles penetration mechanism. Finally, the sterilization step was approached, and a process to simultaneously crosslink and sterilize the platform was developed.

Sustained Release Formulation of Hydroxypropyl-ß-cyclodextrin Eye Drops Using Xanthan Gum.

Bietti's crystalline dystrophy (BCD) is an autosomal recessive chorioretinal degeneration caused by mutations in the CYP4V2 gene. It is characterized by cholesterol accumulation and crystal-like deposits in the retinas. Hydroxypropyl-ß-cyclodextrin (HP-ß-CyD) exerts therapeutic effects against BCD by reducing lysosomal dysfunction and inhibiting cytotoxicity in induced pluripotent stem cell (iPSC)-RPE cells established from patient-derived iPS cells. However, the ocular retention of HP-ß-CyD is low and needs to be improved. Therefore, this study used a viscous agent to develop a sustained-release ophthalmic formulation containing HP-ß-CyD. Our results suggest that HP-ß-CyD-containing xanthan gum has a considerably higher sustained release capacity than other viscous agents, such as methylcellulose and sodium alginate. In addition, the HP-ß-CyD-containing xanthan gum exhibited pseudoplastic behavior. It was less cytotoxic to human retinal pigment epithelial cells compared with HP-ß-CyD alone. Furthermore, the slow release of HP-ß-CyD from xanthan gum caused a sustained decrease in free intracellular cholesterol. These results suggest that xanthan gum is a useful substrate for the sustained release formulation of HP-ß-CyD, and that HP-ß-CyD-containing xanthan gum has potential as an eye drop for BCD treatment.

Biofilm hydrogel derived from physical crosslinking (self-assembly) of xanthan gum and chitosan for removing Cd2+, Ni2+, and Cu2+ from aqueous solution.

This study aimed to fabricate a series of biodegradable hydrogel films by gelating/physically crosslinking a blend of xanthan gum (XG) and chitosan (CS) in various combinations using a facile, green, and low cost solution casting technique. The adsorption of Cd2+, Cu2+ and Ni2+ by the XG/CS biofilm in aqueous solution was studied in batch experiments to determine how the pH of the solution, contact time, dosage of adsorbent, initial metal ion concentration and ionic strength affect its adsorption. A highly pH-dependent adsorption process was observed for three metal ions. A maximum amount of Cd2+, Ni2+, and Cu2+ ions was adsorbable with 50 mg of the adsorbent at pH 6.0 for an initial metal concentration of 50 mg.L-1. An empirical pseudo-second-order model seems to fit the kinetic experimental data reasonably well. It was found that the Langmuir model correlated better with equilibrium isotherm when compared with the Freundlich model. For Cd2+, Ni2+, and Cu2+ ions at 25 °C, the maximum monolayer adsorption capacity was 152.33, 144.79, and 139.71 mg.g-1, respectively. Furthermore, the biofilm was capable of regenerating, allowing metal ions to adsorb and desorb for five consecutive cycles. Therefore, the developed biodegradable film offers the potential for remediation of specified metal ions.