Konjac Glucomannan‐Based Edible Films: Method, Properties, and Applications DOI
Chandni Chandarana, Smita Bonde,

Vidhi Vashi

et al.

Journal of Food Process Engineering, Journal Year: 2024, Volume and Issue: 47(12)

Published: Dec. 1, 2024

ABSTRACT Konjac glucomannan (KGm) has emerged as a promising candidate in the realm of sustainable packaging materials due to its biodegradability, biocompatibility, and unique chemical properties. Derived from konjac plant tuber, KGm is primarily composed glucose mannose units linked by β‐1,4 glycosidic bonds, which impart high molecular weight, acetylation levels, functional characteristics such viscosity, gel‐forming ability, water absorption capacity. In food industry, films serve edible coatings on fruits vegetables, extending shelf life creating protective barrier against moisture oxygen. KGm‐based are used controlled release formulations, wound healing dressings, tissue engineering scaffolds. Various manufacturing techniques solvent casting, microfluidic spinning, electrospinning customize mechanical properties structure for specific applications. Ongoing research aims enhance resistance through innovations composite formulations cross‐linking methods. Looking ahead, further developments hold promise addressing environmental concerns traditional plastic materials.

Language: Английский

Mechanism for the synergistic gelation of konjac glucomannan and κ-carrageenan DOI

Yishen Li,

Kexin Li, Yu Guo

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 277, P. 134423 - 134423

Published: Aug. 7, 2024

Language: Английский

Citations

7
Effect of K2CO3 on konjac glucomannan/κ-carrageenan-based camellia oil Pickering emulsion gel for the development of fat analogs DOI
Lihua Zhang,

Yuli Ning,

Ya Wei

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 140094 - 140094

Published: Jan. 1, 2025

Language: Английский

Citations

0
Beyond Imitation: How Food Colloids Are Shaping the Next Generation of Biomimetic Foods DOI Creative Commons

Yong Guo,

Jiacheng Wang,

Lianxin Du

et al.

Gels, Journal Year: 2025, Volume and Issue: 11(3), P. 155 - 155

Published: Feb. 20, 2025

In the new global landscape of population, environmental, and energy sustainability, manufacture future food products that meet human nutritional health needs is a major challenge. Biomimetic food, as type has made significant progress in use plant proteins other ingredients to mimic animal it also achieved important results sensory properties. study biomimetic foods, colloids play an irreplaceable role key framework for building structures. this paper, we first review recent research on fields plant-based animal-based 3D printed food. Then, mechanism action, application effects, quality improvement strategies are deeply analyzed. Finally, directions prospects envisioned. This paper aims give theoretical support practical guidance development through above elaboration, deal with current problems by means unique properties colloids, open up ideas innovation, then promote further field

Language: Английский

Citations

0
Effects of Konjac Glucomannan and Chitin Nanowhiskers on Structural and Physical Properties of Soy Protein Isolate Composite Hydrogels DOI Creative Commons
Jianbo Zhao,

Danjie Li,

Ronghua Deng

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(5), P. 767 - 767

Published: Feb. 24, 2025

Soybean protein isolates (SPIs) have been widely studied because of their excellent gel-forming properties. However, unstable gel structures and poor strength limit applications in the food industry. To address this, konjac glucomannan (KGM) oxidized chitin nanocrystals (O-ChNCs) were introduced into SPI-based hydrogels to enhance mechanical The present study investigated effects incorporating KGM O-ChNCs on physical properties microstructure SPI hydrogels, as well possible underlying mechanisms. rheological behavior test solution demonstrated that viscoelastic sol enhanced upon KGM. Scanning electron microscopy showed highly compact uniformly distributed with addition Gel textural property tests hardness 102.57 ± 1.91 g/cm2 545.29 6.84 g. effectively filled hydrogel network, while entanglement between molecular chains formed intermolecular hydrogen bonds. Therefore, this provides an important basis for introduction biomedical industries.

Language: Английский

Citations

0
Synergistic kappa-carrageenan/konjac-glucomannan hydrogels for the tunable and controlled release of biomimetic nanoparticles DOI Creative Commons

Oshrat Regev-Yehishalom,

Or Peleg-Evron,

Assaf Zinger

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 141461 - 141461

Published: Feb. 1, 2025

Language: Английский

Citations

0
A konjac glucomannan/ gelatin film integrated with rosemary essential oil and ginger essential oil-loaded bacterial cellulose: Preparation, characterization, and application in sea bass (Lateolabrax maculatus) packaging DOI
Zhe Shao, Weiqing Lan, Jing Xie

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 478, P. 143604 - 143604

Published: Feb. 27, 2025

Language: Английский

Citations

0
Investigation of modified adzuki bean flavored milk formulations with hydrocolloids to improve sedimentation and overall quality DOI Creative Commons
Ping‐Hsiu Huang,

Xin-Mei Ou,

Ming‐Kuei Shih

et al.

Applied Food Research, Journal Year: 2024, Volume and Issue: 4(2), P. 100492 - 100492

Published: Sept. 6, 2024

Language: Английский

Citations

1
Konjac Glucomannan‐Based Edible Films: Method, Properties, and Applications DOI
Chandni Chandarana, Smita Bonde,

Vidhi Vashi

et al.

Journal of Food Process Engineering, Journal Year: 2024, Volume and Issue: 47(12)

Published: Dec. 1, 2024

ABSTRACT Konjac glucomannan (KGm) has emerged as a promising candidate in the realm of sustainable packaging materials due to its biodegradability, biocompatibility, and unique chemical properties. Derived from konjac plant tuber, KGm is primarily composed glucose mannose units linked by β‐1,4 glycosidic bonds, which impart high molecular weight, acetylation levels, functional characteristics such viscosity, gel‐forming ability, water absorption capacity. In food industry, films serve edible coatings on fruits vegetables, extending shelf life creating protective barrier against moisture oxygen. KGm‐based are used controlled release formulations, wound healing dressings, tissue engineering scaffolds. Various manufacturing techniques solvent casting, microfluidic spinning, electrospinning customize mechanical properties structure for specific applications. Ongoing research aims enhance resistance through innovations composite formulations cross‐linking methods. Looking ahead, further developments hold promise addressing environmental concerns traditional plastic materials.

Language: Английский

Citations

0