Xanthan gum: production, recovery, and properties

Garcı́a-Ochoa, Félix; Santos, Victoria E.; Casas, José A.; Gómez, Eduardo Escalante

doi:10.1016/s0734-9750(00)00050-1

Cited by 1,169 publications

(689 citation statements)

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“…A concentration of 2.0% crude glycerin in the fermentation media was optimal for xanthan biosynthesis during fermentation, since this alternative medium provided better conditions for both growth and xanthan gum accumulation than sucrose. This is consistent with different studies on the nutritional requirements for fermentation with Xanthomonas, aiming at the sustainability of the process regarding the cost-effectiveness of the production García-Ochoa et al, 2000;Druzian and Pagliarini, 2007). Table 2 shows the effects of the two different carbon sources on xanthan production and the maximum yield of polymer per amount of crude glycerin or sucrose (Y P/S ) produced by the X. campestris mangiferaeindicae 2103 isolate from Brazil.…”

Section: Xanthan Gum Production and Molecular Weightsupporting

confidence: 90%

“…The unusual rheological properties of xanthan gum are affected by several factors such as Xanthomonas strain, batch variability, cultivation media and downstream processing. The chemical composition of the fermentation medium affects the properties of xanthan solutions (Mulchandani et al, 1988;Sutherland, 1998;García-Ochoa et al, 2000;Desplanques et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Bioconversion from crude glycerin by Xanthomonas campestris 2103: xanthan production and characterization

Brandão

Assis

López

et al. 2013

Braz. J. Chem. Eng.

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-The production and rheological properties of xanthan gum from crude glycerin fermentation, a primary by-product of the biodiesel industry with environmental and health risks, were evaluated. Batch fermentations (28 °C/250 rpm /120 h) were carried out using crude glycerin, 0.01% urea and 0.1% KH 2 PO 4 , (% w/v), and compared to a sucrose control under the same operational conditions, using Xanthomonas campestris strain 2103 isolate from Brazil. Its maximal production by crude glycerin fermentation was 7.23±0.1 g·L -1 at 120 h, with an apparent viscosity of 642.57 mPa·s, (2 % w/v, 25 °C, 25 s -1 ), 70% and 30% higher than from sucrose fermentation, respectively. Its molecular weight varied from 28.2 to 36.2×10 6 Da. The Ostwald-de-Waele model parameters (K and n) indicated a pseudoplastic behavior at all concentrations (0.5 to 2.0 %, w/v) and temperatures (25-85 °C), while its consistency index indicated promising rheological properties for drilling fluid applications. Therefore, crude glycerin has potential as a cost-effective and alternative substrate for non-food grade xanthan production.

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Section: Xanthan Gum Production and Molecular Weightsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Bioconversion from crude glycerin by Xanthomonas campestris 2103: xanthan production and characterization

Brandão

Assis

López

et al. 2013

Braz. J. Chem. Eng.

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“…É solúvel em água fria ou quente e apresenta estabilidade em relação à variação de temperatura, pH e força iônica. Essa goma tem sido utilizada em diversos produtos como um agente espessante e estabilizante (GARCÍA-OCHOA et al, 2000). A goma xantana já foi utilizada como revestimento comestível em mamão (CORTEZ-VEJA et al, 2013), maçã (FREITAS et al, 2013), pêssego (PIZATO et al, 2013) e morangos ) minimamente processados;entretanto, os resultados são dependentes da fruta, assim como dos aditivos utilizados.…”

Section: Introductionunclassified

Revestimento Comestível À Base De Goma Xantana, Compostos Lipofílicos E/Ou Cloreto De Cálcio Na Conservação De Morangos

et al. 2015

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RESUMO -Objetivou-se com este estudo avaliar revestimentos comestíveis à base de goma xantana e glicerol, combinada a cloreto de cálcio, ácido oleico e/ou óleo essencial de hortelã-pimenta na conservação de morangos cv. Festival. Os morangos foram selecionados, lavados, sanitizados e, a seguir, submetidos a diferentes tratamentos de revestimentos à base de goma xantana acrescidos de glicerol, cloreto de cálcio, ácido oleico e/ou óleo essencial de hortelã-pimenta. Os frutos foram secos sob ventilação forçada a 4 ºC, por 15 h, e, posteriormente, embalados em bandejas com tampa de Polietileno Tereftalato (PET) e armazenados a 4 ºC, durante 12 dias. Foram realizadas análises de perda de massa, firmeza, luminosidade, tonalidade, pH, acidez, sólidos solúveis totais, antocianinas e a incidência de deterioração fúngica. Os diferentes revestimentos utilizados foram eficientes na conservação dos morangos. O tratamento com goma xantana e glicerol apresentou os melhores resultados, pois a influência do ácido oleico ou do óleo essencial de hortelã-pimenta, assim como do cloreto de cálcio, não foi significativa. O revestimento de goma xantana proporcionou redução da perda de massa, manutenção da firmeza, cor, pH, acidez, sólidos solúveis totais, antocianinas e não estimulou o crescimento fúngico. Desta forma, esta goma apresenta potencial para aplicação como revestimento em morangos, visando a maximizar a vida útil deste produto. Termos de indexação: Fragaria x ananassa Duch., Mentha piperita L., ácido oleico, perda de massa, deterioração fúngica. EDIBLE COATING BASED ON XANTHAN GUM, LIPOPHILIC COMPOUNDS AND/OR CALCIUM CHLORIDE IN THE STRAWBERRIES PRESERVATIONABSTRACT -It was aimed with this study to evaluate the edible coating based on xanthan gum and glycerol, combined the calcium chloride, oleic acid and/or peppermint essential oil, in the preservation of strawberries cv. Festival. Strawberries were selected, washed, sanitized, and after the fruits were subjected to different xanthan based coating treatments containing glycerol, calcium chloride, oleic acid and/or peppermint essential oil. Fruits were dried under forced ventilation at 4 ºC for 15 h and, after, packed in polyethylene terephthalate trays and stored at 4 ºC for 12 days. Analyses of weight loss, firmness, color, pH, titratable acidity, total soluble solids, anthocyanin concentration and incidence of decay were realized. All coatings tested were efficient in maintaining fruit quality. The best treatment was xanthan gum and glycerol, since the addition of oleic acid, peppermint essential oil and calcium chloride was not significant. Xanthan gum coating provided reduction of weight loss, maintained firmness, color, pH, titratable acidity, total soluble solids and anthocyanin concentration and did not stimulate fungal growth. Thus, this gum has potential for application as a coating in strawberries cv. Festival to maximize the useful life of this product.

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“…The main advantages for using guar are its low cost, easy availability and capacity to form viscous solutions and gels at low concentration. Xanthan gum (XG) is an extracellular heteropolysaccharide and its structural unit consists of D -glucopyranose glucan backbone with side chains of D -mannopyranose- D - glucuronid acid- D -mannopyranose on alternating residue, It can be used in food and pharmaceutical industry and oil recovery [61,62]. Guar gum is in fact the powdered endosperm of the seeds of the Cyamopsis tetragonolobus which contains a complex polysaccharide called galactomannan.…”

Section: Resultsmentioning

confidence: 99%

A novel route for synthesis of cross-linked polystyrene copolymer beads with tunable porosity using guar and xanthan gums from bioresources as alternative synthetic suspension stabilizers

Rahmatpour

Goodarzi

Moazzez

2018

Designed Monomers and Polymers

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Cross-linked polymer beads with different cross-linking agent loading were prepared by carrying out cross-linking suspension copolymerization of styrene-divinylbenzene (St- DVB) monomers using guar gum (GG) and xanthan gum (XG) from bioresources as eco-friendly suspension biopolymer stabilizers in the presence of non reactive diluents. The effects of GG and XG as suspension biostabilizers on the characteristics of the styrene copolymer beads were investigated regarding thermal properties, porosity characteristics, solvent swelling ratio, and surface morphologies using TGA, DSC, XRD, SEM, BET analyses. Spherical and regular beads with smooth surface were produced and the average particle size was in the range 170–290 μm (50–80 mesh size). The porosity characteristics of the produced beads including surface area and pore volume were in range 0.45 m2/g and 32–45 ml/g, respectively. Overall, the present article provided a novel route to prepare cross-linked polystyrene copolymer beads with tunable porosity suitable for catalyst support.

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Xanthan gum: production, recovery, and properties

Cited by 1,169 publications

References 60 publications

Bioconversion from crude glycerin by Xanthomonas campestris 2103: xanthan production and characterization

Bioconversion from crude glycerin by Xanthomonas campestris 2103: xanthan production and characterization

Revestimento Comestível À Base De Goma Xantana, Compostos Lipofílicos E/Ou Cloreto De Cálcio Na Conservação De Morangos

A novel route for synthesis of cross-linked polystyrene copolymer beads with tunable porosity using guar and xanthan gums from bioresources as alternative synthetic suspension stabilizers

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