Increasing incidences of fungal infections and prevailing antifungal resistance in healthcare settings has given rise to an antifungal crisis on a global scale. The members of the genus Candida, owing to their ability to acquire sessile growth, are primarily associated with superficial to invasive fungal infections, including the implant-associated infections. The present study introduces a novel approach to combat the sessile/biofilm growth of Candida by fabricating nanofibers using a nanoencapsulation approach. This technique involves the synthesis of tyrosol (TYS) functionalized chitosan gold nanocomposite, which is then encapsulated into PVA/AG polymeric matrix using electrospinning. The FESEM, FTIR analysis of prepared TYS-AuNP@PVA/AG NF suggested the successful encapsulation of TYS into the nanofibers. Further, the sustained and long-term stability of TYS in the medium was confirmed by drug release and storage stability studies. The prepared nanomats can absorb the fluid, as evidenced by the swelling index of the nanofibers. The growth and biofilm inhibition, as well as the disintegration studies against Candida, showed 60-70 % biofilm disintegration when 10 mg of TYS-AuNP@PVA/AG NF was used, hence confirming its biological effectiveness. Subsequently, the nanofibers considerably reduced the hydrophobicity index and ergosterol content of the treated cells. Considering the challenges associated with the inhibition/disruption of fungal biofilm, the fabricated nanofibers prove their effectiveness against Candida biofilm. Therefore, nanocomposite-loaded nanofibers have emerged as potential materials that can control fungal colonization and could also promote healing.

Developing biobased flame retardant adhesives using a green and simple strategy has recently gained significant attention. Therefore, in this study, we have orange peel waste (OPW) and Acacia gum (AG) phosphorylated at 140 °C to synthesize biomass-derived flame retardant adhesive. OPW is a biomass material readily available in large quantities, which. Has been utilized to produce an eco-friendly, efficient adhesive. Functionalized polysaccharides were used as a binder rather than volatile, poisonous, and unsustainable petroleum-based aldehydes. The P@OPW/AG green adhesive exhibited a higher tensile strength of 11.25 MPa when applied to cotton cloth and demonstrated versatility across various substrates such as glass, cardboard, plastic, wood, and textiles. Additionally, this bio-based robust adhesive displayed remarkable flame-retardant properties. To optimize its flame retardancy, three tests were employed: the spirit lamp flame test, the vertical flammability test (VFT), and the limiting oxygen index (LOI) test. The P@OPW/AG-coated cotton fabric achieved an impressive LOI result of 42 %, while the VFT yielded a char length of only 4 cm. Additionally, during the flame test, P@OPW/AG coated cloth endured more than 845 s of continuous flame illumination. This work offers a sustainable and fire-safe method for creating environmentally friendly high-performance composites using a recyclable bio-based flame-retardant OPW/AG glue.

The waste material utilization from available agricultural resources can be beneficial in the field of economic, social, and environmental well-being. One of the main industrial crops used to manufacture oil from oilseeds worldwide is agricultural waste, such as the cake made from oilseeds. In this study, de-oiled cakes are used to create biopolymeric films. Three widely accessible oilseed meals viz. flaxseed, soybean, and mustard were gathered, ground, and sieved. A film forming suspension of defatted meals along with natural gums (acacia and xanthan gum) and crosslinkers (citric acid and glutaraldehyde) were formed. The suspension was cast into petri dishes and dried to produce smooth and even films. The physical, functional, color, thermal and morphological properties of the oilseed meals-gums crosslinked biopolymeric film were evaluated and statistical analysis was performed. The solubility was found to be decreased and tensile strength was increased with the addition of citric acid and increase in tensile strength. There was significant difference observed in the values of elongation at break after addition of citric acid as crosslinker. The research shows how oilseed meals enriched with natural gum and crosslinkers may be converted into biopolymeric films, which can then be used in food packaging to lessen reliance on petroleum-based, non-biodegradable plastics.

Aim: In this study, we prepared, characterized and in vitro evaluated a 5-fluorouracil (5-FU)-loaded chitosan-acacia gum nanoparticles. Methods: Nanoparticles were characterized for their size, charge, morphology and encapsulation efficiency (EE%) followed by cellular investigations against HT-29 colon cancer cell line. Results: The nanoparticles exhibited a spherical morphological size with 94.42% EE%. Free 5-FU showed a fast and fully cumulative release after 6 h while 5-FU loaded into CS-AG NPs showed good entrapment and slow, prolonged 5-FU release even after 24 h. Enhanced IC50 for the 5-FU loaded NPs compared with free 5-FU against HT-29 colon cancer cell line was reported with high selectivity compared with normal fibroblast cells. Conclusion: 5-FU loaded NPs is promising nano-therapy against colon cancer.

Infusions of Camellia sinensis leaves have been known for their health benefits. The Bio Concentrate Assets® (ABC) method is a method of enriching organic infusion leaves (from Camellia sinensis) with organic dry and concentrated extracts using organic acacia gum, and its application to white tea has provided Qi cha tea®. In the present study, the content of tea polyphenols and caffeine, and the biochemical properties of Qi cha tea® and its botanical constituents (elderberry, tulsi, Echinacea purpurea, orange peel, lemongrass, and acacia gum) were assessed. Antioxidant and cell viability activities were determined by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay and MTT (3-(4, 5-dimethyl thiazol-2-yl)-2, 5-diphenyl tetrazolium bromide) assay in human Caco-2 and HCT-116 cell lines, and ascorbic acid and tamoxifen, respectively. The caffeine and polyphenol composition of Qi cha tea® was modified with less caffeine and gallic acid and more epigallocatechin gallate (EGCG) than the original white tea. The majority of the tested botanical samples including Qi cha tea® at 50 µg/mL show similar antioxidant activities, with the exception of Echinacea purpurea. The greatest effect was found for white tea. The antioxidant power of the Qi cha tea® (90% at 50 µg/mL for pressurized liquid extraction (PLE) was divided by approximately a factor of two (61% at 50 µg/mL for pressurized liquid extraction products (PLEP)), which corresponds to the 48.3% (mass/mass) white tea original content in the Qi cha tea®. Qi cha tea® shows the lowest cytotoxic activity in the viability of the two cell lines when compared to white tea. The application of the ABC method to Qi cha tea® using various botanicals and dry extract with acacia gum as blinder has allowed the development of a new innovative functional health beverage that complies with European health claims.

Several studies have reported the advantages of incorporating essential oils in hydrogel-based films for improving their physiochemical and antioxidant attributes. Cinnamon essential oil (CEO) has great potential in industrial and medicinal applications as an antimicrobial and antioxidant agent. The present study aimed to develop sodium alginate (SA) and acacia gum (AG) hydrogel-based films loaded with CEO. Scanning Electron Microscopy (SEM), X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), Differential scanning calorimetry (DSC), and texture analysis (TA) were performed to analyze the structural, crystalline, chemical, thermal, and mechanical behaviour of the edible films that were loaded with CEO. Moreover, the transparency, thickness, barrier, thermal, and color parameters of the prepared hydrogel-based films loaded with CEO were also assessed. The study revealed that as the concentration of oil in the films was raised, the thickness and elongation at break (EAB) increased, while transparency, tensile strength (TS), water vapor permeability (WVP), and moisture content (MC) decreased. As the concentration of CEO increased, the hydrogel-based films demonstrated a significant improvement in their antioxidant properties. Incorporating CEO into the SA-AG composite edible films presents a promising strategy for producing hydrogel-based films with the potential to serve as food packaging materials.

Hirsutella citriformis Speare is the only entomopathogenic fungus involved in Diaphorina citri Kuwayama natural epizootics. The aim of the present study was to evaluate different protein sources as supplements to stimulate Hirsutella citriformis growth, improve conidiation on solid culture, and evaluate its produced gum for conidia formulation against D. citri adults. Hirsutella citriformis INIFAP-Hir-2 strain was grown on agar media enriched with wheat bran, wheat germ, soy, amaranth, quinoa, and pumpkin seed, in addition to oat with wheat bran and/or amaranth. The results demonstrated that 2% wheat bran significantly (p < 0.05) promoted mycelium growth. However, 4% and 5% wheat bran achieved the highest conidiation (3.65 × 107 conidia/mL and 3.68 × 107 conidia/mL, respectively). Higher conidiation (p < 0.05) was observed on oat grains supplemented with wheat bran, as compared with culturing on oat grains without supplements (7.25 × 107 versus 5.22 × 107 conidia/g), after a 14 d instead of 21 d incubation period. After supplementing synthetic medium or oat grains with wheat bran and/or amaranth, INIFAP-Hir-2 conidiation increased, whereas production time was reduced. After using Acacia and Hirsutella gums to formulate conidia produced on wheat bran and amaranth at 4%, field trial results showed that the highest (p < 0.05) D. citri mortality was achieved by Hirsutella gum-formulated conidia (80.0%), followed by the Hirsutella gum control (57.8%). Furthermore, Acacia gum-formulated conidia caused 37.8%, whereas Acacia gum and negative controls induced 9% mortality. In conclusion, Hirsutella citriformis gum used to formulate its conidia improved biological control against D. citri adults.

Prebiotic galacto-oligosaccharides (GOS) increase iron absorption from fortification-level iron doses given as ferrous fumarate (FeFum) in women and children. Whether GOS or other fibers, such as prebiotic fructo-oligosaccharides (FOS) and acacia gum, increase iron absorption from higher supplemental doses of FeFum is unclear.
In iron-depleted [serum ferritin (SF) <25 μg/L] women, we tested if oral coadministration of 15 g GOS, FOS, or acacia gum increased iron absorption from a 100 mg Fe supplement given as FeFum.
In a randomized, single-blind, crossover study, 30 women (median age: 26.2 y; median SF: 12.9 μg/L) consumed a 100 mg Fe tablet labeled with 4 mg 57Fe or 58Fe, given with either 1) 15 g GOS; 2) 15 g FOS; 3) 15 g acacia gum; or 4) 6.1 g lactose and 1.5 g sucrose (control; matching the amounts of sucrose and lactose present in the GOS powder providing 15 g GOS), dissolved in water. The primary outcome, fractional iron absorption (FIA), was assessed by erythrocyte isotopic incorporation 14 d after administration. Data were analyzed using a linear mixed-effect model. We also tested, in vitro, iron solubility at different pH and dialyzability from the different supplement combinations administered in vivo.
FIA from FeFum given with GOS and FOS was significantly higher (+45% and +51%, respectively; P < 0.001 for both) than control; median [IQR] total iron absorption was 34.6 mg [28.4-49.1 mg], 36.1 mg [29.0-46.2 mg], and 23.9 mg [20.5-34.0 mg], respectively. Acacia gum did not significantly affect FIA from FeFum (P = 0.688). In vitro, iron dialyzability of FeFum + GOS was 46% higher than that of FeFum alone (P = 0.003).
In iron-depleted women, both GOS and FOS coadministration with FeFum increased iron absorption by ∼50% from a 100 mg oral iron dose, resulting in an additional 10-12 mg of absorbed iron. Thus, GOS and FOS may be promising new enhancers of supplemental iron absorption. This trial was registered at clinicaltrials.gov as NCT04194255.

Lipid emulsification is a technique that is being explored for improving the bioavailability of omega 3 (n-3) long chain (LC) fatty acid (FA). The nature of the emulsifiers can differently impact the lipid bioavailability via a modification of the lipolysis step. Among natural emulsifiers, gum acacia (GA), an indigestible polysaccharide, provides protective encapsulation of n-3 by forming a specifically crown-like shape around lipid drops, which could also impact the digestion step. Despite the interest in lipolysis rate, the impact of GA on lipid bioavailability has never been explored in a complete physiological context. Thus, we followed in a kinetics study the n-3 bioavailability in rat lymph, orally administered DHA-rich oil, formulated based on GA compared to the bulk phase form of the oil. The AUC values were significantly improved by +121% for total TG and by 321% for n-3 PUFA, specifically for EPA (+244%) and for DHA (+345%). Benefits of GA have also been related to the transport of FA in lymph, which was 2 h earlier (Tmax = 4 h), compared to the Tmax (6 h) obtained with the bulk phase oil. All the data showed that GA is one of the most favorable candidates of natural emulsifiers to improve n-3 bioavailability and their rate of absorption for health targets.

Two hydrocolloids, acacia gum and cactus gum, were tested in the current study to see if they could improve the quality of the dough or have an effect on the shelf life of pan bread and sponge cake. Both gums considerably (p < 0.05) enhanced the dough development time, softness, and mixing tolerance index while decreasing the water absorption. Although the dough was more stable with the addition of acacia gum than with cactus gum, the control sample had the highest peak, final, breakdown, and setback viscosities. Acacia gum, on the other hand, resulted in a higher wheat-flour-slurry pasting temperature (84.07 °C) than cactus gum (68.53 °C). The inclusion of both gums, particularly 3%, reduces the gel’s textural hardness, gumminess, chewiness, springiness, and adhesiveness. Lightness (L*) and yellowness (b*) were both increased by the addition of acacia gum to bread and cake, whereas the addition of cactus gum increased both color parameters for cakes. The use of acacia gum increased the bread and cake’s volume. Cactus gum, on the other hand, caused a decrease in bread hardness after 24 h and 96 h. The cake containing acacia gum, on the other hand, was the least stiff after both storage times. Similarly, sensory attributes such as the crumb color and overall acceptability of the bread and cake were improved by 3% with acacia gum. For these and other reasons, the addition of cactus and acacia gums to bread and cake increased their organoleptic qualities, controlled staining, and made them softer.