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Summary This study investigated the enhancement of food proteins through glycation with bioactive saccharides derived from Konjac glucomannan hydrolysate (KGMH) via the Maillard reaction. The focus was on how the degree of polymerisation (DP) of KGMH influences the glycation process and the properties of conjugates with chicken breast and soy proteins. KGMH samples with low, medium, and high DPs (4.20, 5.21, and 6.11, respectively) were glycated under wet‐heating conditions with varying pH levels (8, 9, and 10) at 70 °C for 15 min to 6 h. Results demonstrated that higher pH and longer reaction times significantly enhanced (P < 0.05) glycation and browning, particularly with lower DP saccharides. The optimal conjugates markedly improved protein solubility (1.3 to 1.9 times), heat stability (1.1 to 2.4 times), and emulsification properties (1.2 to 1.5 times), with the highest DP showing the strongest correlation. Additionally, these conjugates exhibited significantly enhanced in vitro bioaccessibility (58.69% to 66.65%) and antioxidant activity (P < 0.05). This study highlights the novel potential of KGMH‐protein conjugation through the Maillard reaction for developing functional food ingredients with superior quality. [ABSTRACT FROM AUTHOR]

Fennel essential oil was encapsulated in β-cyclodextrin to prepare microcapsules (β-CD-FEO). Single-factor experiments and model fitting were used to optimise the microcapsules. When the optimal core/wall material ratio was 10:0.6, encapsulation time set as 90 min, and encapsulation temperature controlled at 60°C, an optimal encapsulation efficiency of 77.05 ± 0.14% can be obtained. Using β-CD-FEO blended with low acyl gellan gum (LA-GG) as main constituents, three-component coating solutions containing sodium alginate (SA), sodium carboxymethyl cellulose (CMC-Na), and konjac glucomannan (KGM) were investigated to evaluate their effect on the preservation of blueberries. Compared with the noncoated sample, coated blueberries showed excellent storage properties, especially KGM/LA-GG/β-CDs-FEO group had the highest sensory evaluation score under 25°C for 8 days. Therefore, KGM/LA-GG/β-CDs-FEO has potential application value in maintaining the quality of blueberries. [ABSTRACT FROM AUTHOR]

The increasing prevalence of antibiotic-resistant pathogens necessitates the development of novel antimicrobial agents. Herein, PEGylated konjac gum-supported rosin pentaerythritol nanocomposites (KG/PEG/RE PNCs) were synthesized using an environmentally friendly sonochemical method, aiming to explore their potential antibacterial and antifungal properties against a range of pathogens, including Candida albicans, Escherichia coli, Pseudomonas aeruginosa, Aspergillus brasiliensis, and Staphylococcus aureus. An elaborate investigation into the rheological properties of these PNCs highlighted the dependence of viscosity on synthesis parameters such as RE concentration, sonication time, and KG/RE blend ratio with the Higiro model validated as a suitable mathematical model for defining the intricate relationship between experimental and resulting viscosity of PNCs. The integration of machine learning (ML), particularly polynomial regression, enabled the modeling of the complex dynamics influencing PNC viscosity, thus advancing comprehension of PNCs behavior in relation to the synthesis parameters. The modeling facilitated precise formulation to predict PNC viscosity with high accuracy, as confirmed by a mean squared error (MSE) of 3.81 and an R2 of 0.993. Moreover, the PNCs demonstrated broad-spectrum antimicrobial activity, reaching an inhibition plateau during the first week, confirming its efficacy as a versatile antibacterial and antifungal agent. Combining advanced data modeling techniques with biological assessments, this integrated approach represents a step forward in understanding and optimizing polymeric nanostructures. [ABSTRACT FROM AUTHOR]

Gallium ions have a special action mechanism that interferes bacterial iron metabolism, thereby possessing great potential for the treatment of bacterial infections. In this work, gallium ions‐cross‐linked konjac glucomannan/polyacrylamide (KGM/PAM/Ga3+) hydrogels are successfully constructed with satisfactory swelling ability, appropriate mechanical properties and adjustable degradation performance. Ga ions as a kind of cross‐linking agent can enhance the stability, and more importantly, improve the bactericidal ability of hydrogel, thus forming novel functional KGM/PAM/Ga3+ hydrogels for treating wounds. After the evaluation of antibacterial activity and biocompatibility, KGM/PAM/Ga3+ hydrogels can effectively inhibit the proliferation of bacteria through the gradual and sustainable release of Ga ions from the hydrogel with negligible cytotoxicity and good blood compatibility. Furthermore, they possess exceptional self‐healing behavior, and can be readily adapted to varying degrees of bending, which matches skin wound dressing application. Finally, the results of wound healing performance and histological evaluation demonstrate that KGM/PAM/Ga3+ hydrogels can efficiently accelerate infected wound healing and facilitate the regeneration of skin tissues. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To develop low-salt meat products and achieve the reduction in costs of meat production, the effect of konjac gum on the gel properties of soy protein isolate (SPI)-myofibrillar protein (MP) composite at various salt concentrations was investigated in this study. For the purpose of evaluating the effects of SPI, konjac gum, salt concentration, and other factors on MP gel formation, rheological properties and microstructures of the SPI-MP composite gels were analyzed using a rheometer and scanning electron microscopy. The obtained results indicated that at low salt concentration (0.3 mol/L NaCl), the gel strength of 3% MP-1% SPI composite gel significantly increased (P<0.05) to 97 g relative to 43 g of the 4% MP gel, and the water-holding capacity also increased from 36% to 50%. However, the gel strength and water-holding capacity were decreased when the replacement amount of SPI increased (2% MP-2% SPI composite) compared with 3% MP-1% SPI composite. The gel strength decreased from 177 g of 4% MP to 89 g of 2% MP-2% SPI composite with at 0.6 mol/L NaCl concentration. The gel strength and water holding capacity of the MP-SPI composite gel were increased after adding high amount of konjac gum. At 0.3 mol/L NaCl concentration, the gel strength of 2% MP-2% SPI composite increased from 66 g to 93 g after adding 1% konjac gum, and the water holding capacity also increased from 44% to 65%. Therefore, konjac gum can eliminate the disruption of SPI on the gel formation of MP. The results of scanning electron microscopy revealed that the strong water-holding capacity of konjac gum and the filling effect of SPI led to the increase in gel strength. Consequently, at the concentration of 0.3 mol/L salt, 0.5%~1% konjac gum could improve the characteristics of MP protein gel with low SPI substitution (1%). [ABSTRACT FROM AUTHOR]

The impact of konjac glucomannan (KGM)-based synbiotics on yogurt quality is not well understood. This study investigated the effects of a synbiotic mixture of KGM and the selected probiotic Lactiplantibacillus plantarum SHY130 on the physicochemical, antioxidant, and sensory properties of yogurt. The results showed that KGM significantly promoted the growth of Lactiplantibacillus plantarum SHY130. The synbiotics dramatically enhanced the count of lactic acid bacteria in yogurt during the 14 days of storage. Texture analysis indicated that the synbiotic supplement had no impact on springiness and cohesiveness but resulted in notable reductions in hardness, gumminess, and chewiness. The synbiotics did not significantly affect the water-holding capacity and syneresis. While the synbiotics initially decreased yogurt viscosity, it increased with storage time. Furthermore, the synbiotics significantly improved the yogurt's antioxidant capacity. Additionally, the supplementation of the synbiotics did not adversely affect sensory properties, although the synbiotics containing 0.02% KGM negatively impacted overall acceptability. Overall, these findings elucidate the effects of KGM-based synbiotics on yogurt quality, providing a foundation for developing novel synbiotic yogurt products. [ABSTRACT FROM AUTHOR]

This study aimed to develop a product that closely replicates the texture and appearance of tripe. The effect of three different proteins (soy protein isolate (SPI), pea protein isolate (PPI), and whey protein isolate (WPI)) at different protein levels and processing conditions (heating (90 °C, 1 h) followed by cooling (4 °C, 12 h) and heating (90 °C, 1h) followed by freezing (−18 °C, 12 h)) of konjac glucomannan (KGM) was analyzed. The optimal formulations for simulating tripe were screened by examining their similarity to real tripe in terms of texture, color, and sensory experience. The screened formulations were also subjected to a preliminary mechanistic investigation. The results show that all three proteins improved the gel's textural properties to varying degrees. At the same concentration, the hardness and chewiness of the KGM/WPI composite gel were significantly higher than those of the other two KGM/protein composite gels, among which the composite gel obtained by adding 8% WPI and 5% KGM heating-frozen (FWK4) had the greatest hardness and chewiness of 4338.07 g and 2313.76, respectively, and the springiness differences in all of the composite gels were small. In addition, the addition of protein increased the whiteness of the hybrid gels, with WPI having the most significant effect on the whiteness of the composite gels (whiteness increased from 30.25 to 62.80 as the concentration of WPI increased from 0 to 10%). Freezing increased composite gel hardness and chewiness, but reduced gel springiness and whiteness. Cluster analysis showed that the composite gel obtained by heating–cooling 8% WPI and 5% KGM (WK4) was very similar to the real tripe in terms of chewiness and whiteness, and WK4 had the highest sensory scores for color, tissue morphology, tactile sensation, taste, and odor. The acceptability score in terms of tissue morphology reached 4.3. Meanwhile, the characterization results of WK4 indicate the presence of large junction areas in the gel network. Fourier transform infrared spectroscopy (FTIR) analysis, X-ray diffraction, and intermolecular force contributions indicated that the incorporation of WPI promoted integral interactions, and that hydrophobic interactions and disulfide bonding played a key role in the WK4 composite gel system. Moreover, scanning electron microscopy (SEM) also showed that the combination of WPI and konjac glucan resulted in a more compact gel structure. This study is informative for the development of the field of bionic tripe processing. [ABSTRACT FROM AUTHOR]

In this study, KGMOS (DP, 2-13), derived from KGM (Konjac glucomannan), was applied to elucidate plant immunity in a Nicotiana benthamiana Phytophthora nicotianae model. Application of KGMOS (25–100 mg/L) notably inhibited P. nicotianae, resulting in reduced disease indices and a significant accumulation of defense molecules such as H2O2 and callose. Transcriptomic analysis revealed that genes shared between KGMOS-treated and control plants are involved in signaling pathways, transcription regulation, hydrogen peroxide catabolism, and oxidative stress response. This suggests that KGMOS triggers H2O2 accumulation, callose deposition, and activation of the salicylic acid (SA) and jasmonic acid/ethylene (JA/ET) pathways after pathogen inoculation. Upregulated defense-response genes in the KGMOS group included SA-related late blight-resistant, pathogenesis-related (PR), and JA/ET-related ethylene response factor (ERF) genes. Heatmap analysis showed more upregulated defense genes (PR and NPR) related to SA in the KGMOS-treated group than in controls. RT-qPCR validation revealed significant upregulation of SA and JA/ET pathway genes in KGMOS-treated plants. Higher SA content in these plants suggests enhanced disease resistance. This study concludes that KGMOS pre-treatment induced resistance against P. nicotianae, especially at a lower concentration (25 mg/L). These findings could offer valuable insights for the future application of KGMOS in controlling plant diseases for sustainable agriculture and postharvest management. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To expand the application of konjac glucomannan (KGM) in the food industry, this study investigated the properties and structural changes of KGM under low-concentration ethanol.The changes in gel strength, viscosity, and structure of crude konjac glucomannan purified using low-concentration ethanol were investigated.The findings indicated that the gel strength and viscosity exhibited an initial increase followed by a subsequent decrease in response to the increase in ethanol concentration and elution time.Moreover, the gel strength and viscosity exhibited an upward trend as the elution times increased.The gel strength and viscosity of crude konjac glucomannan were significantly enhanced by 28.6% and 34.7%, respectively, after being purified using 33% (volume fraction)ethanol concentration for 30 min and elution twice.The structural characterization indicated that the intermolecular hydrogen bond force was enhanced after the crude konjac glucomannan was treated with low-concentration ethanol.With the increase of relative crystallinity, ordered short-range structures could be induced locally.The mean particle size bravely changed, and the size was about 270.4 μm. Additionally, the impurities on the surface of KGM were reduced, appearing regular layered and fold distribution.As a result, KGM that is suitable for various processing requirements can be prepared by regulating purification conditions of low-concentration ethanol. [ABSTRACT FROM AUTHOR]

The study aimed to establish a comprehensive method to evaluate the effects of thymol microcapsules/konjac glucomannan/low acyl gellan gum (TKL) edible composite coating on postharvest quality of blueberry. The late-ripening variety Baldwin was used as the test material. Based on the sensory, physiological and biochemical, nutrient, color, and texture perspectives, representative indicators were selected to comprehensively evaluate the effect of TKL preharvest spraying on blueberry quality using principal component analysis (PCA), cluster analysis, and correlation analysis. Results showed that the TKL coating treatment slowed down the decrease in sensory, fruit shape index, titratable acid, hardness, L*, b*, H*, and springing during storage of blueberry, reduced the increases in weight loss ratio, decay rate, malondialdehyde, and C*, and increased the contents of soluble solid, chewiness, resilience, total phenols, total flavonoids, and anthocyanidin. The TKL coating effectively slowed down the deterioration of blueberry quality. PCA analysis obtained 2 principal components with a cumulative variance contribution of 86.90%.The fitting of PCA scores with sensory values was an extremely significant positive correlation (P<0.01). Cluster analysis indicated that the blueberry quality of TKL coating treatment at 21-56 days was in the same category as the control at 7-35 days. Correlation showed that PCA scores were extremely significant and positively correlated with sensory evaluation (P<0.01).Cluster analysis showed that the quality of blueberry by TKL coating at 21-56 days was the same as that of the CK group at 7-35 days. The TKL coating treatment extended the storage period of Baldwin blueberry from 42 days to 63 days. The combination of PCA and cluster analysis could more scientifically, systematically, and accurately evaluate the effect of TKL coating on the postharvest preservation of blueberries, providing a theoretical basis for the application of TKL coating on postharvest fruit preservation. [ABSTRACT FROM AUTHOR]

BACKGROUND: The influences of deacetylated konjac glucomannan (DKGM) at different condition levels (0.0%, 0.5%, 1.0%, 1.5%, 2.0%) on the 3D printing feasibility, printing properties, and the final gel characteristics of minced pork were investigated. RESULTS: As the DKGM content increased, the printing accuracy and stability initially increased and then declined, and the printing stability and accuracy increased to their highest levels (98.16% and 98.85%) with a 1.5% addition of DKGM. Furthermore, the addition of DKGM significantly enhanced the texture of 3D‐printed meat after heat treatments. When the DKGM content reached 1.5%, the hardness and springiness were 1.19 and 1.06 times higher than those of the control group. The results of low‐field nuclear magnetic resonance and Raman spectra revealed that DKGM enhanced the amount of bound water in 3D‐printed meat and encouraged changes in protein structure. After the addition of DKGM at 1.5%, the contents of bound water and β‐sheets were 7.67% and 12.89% higher than those of the control group, respectively, facilitating the development of a better gel network of minced meat during heating. CONCLUSION: The results indicate that a concentration of 1.5% DKGM is the ideal setting for obtaining the desired rheological properties and textural characteristics (printability) of 3D‐printed minced meat products compared to other samples. In addition, the results showed that the addition of DKGM at 1.5% promotes the transition from α‐helix to β‐folding of proteins during heating, which facilitates the formation of gels. The results of the study contribute to the application potential of minced meat in the field of 3D food printing. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The large molecular weight and high viscosity of natural konjac glucomannan (KGM) limit its industrial application. Microbial degradation of low-molecular-weight KGM has health benefits and various biological functions; however, the available KGM strains used in the industry have microbial contamination and low degradation efficiencies. Therefore, exploring novelly adaptable strains is critical for industrial processes. Here, the Bacillus licheniformis Z7-1 strain isolated from decaying konjac showed high efficiency for KGM degradation. The monosaccharide composition of the degradation products had a reduced molar ratio of mannose to glucose, indicating that Z7-1 preferentially degraded glucose in KGM. The degraded component was further characterized by ESI-MS, Fourier-transform infrared spectroscopy (FT-IR), and scanning electron microscopy (SEM), and it also exhibited good antibacterial activity against various food-spoilage bacteria. Genome sequencing and zymolytic analysis revealed that abundant carbohydrate-active enzymes exist in the Z7-1 genome, with at least five types of extracellular enzymes responsible for KGM degradation, manifesting multi-enzyme synergetic action. The extracellular enzymes had significant thermal stability, indicating their potential application in industry. This study provides an alternative method for obtaining low-molecular-weight KGM with antibacterial functions and supports foundational knowledge for its development as a biocatalyst for the direct conversion of biomass polysaccharides into functional components. [ABSTRACT FROM AUTHOR]

Due to the growing concerns surrounding microbial contamination and food safety, there has been a surge of interest in fabricating novel food packaging with highly efficient antibacterial activity. Herein, we describe novel photodynamic antibacterial konjac glucomannan (KGM)/polyvinylpyrrolidone (PVP) nanofibers incorporated with lignin-zinc oxide composite nanoparticles (L-ZnONPs) and curcumin (Cur) via electrospinning technology. The resulting KGM/PVP/Cur/L-ZnONPs nanofibers exhibited favorable hydrophobic properties (water contact angle: 118.1°), thermal stability, and flexibility (elongation at break: 241.9%). Notably, the inclusion of L-ZnONPs and Cur endowed the nanofibers with remarkable antioxidant (ABTS radical scavenging activity: 98.1%) and photodynamic antimicrobial properties, demonstrating enhanced inhibitory effect against both Staphylococcus aureus (inhibition: 12.4 mm) and Escherichia coli (12.1 mm). As a proof-of-concept study, we evaluated the feasibility of applying nanofibers to fresh strawberries, and the findings demonstrated that our nanofibers could delay strawberry spoilage and inhibit microbial growth. This photodynamic antimicrobial approach holds promise for design of highly efficient antibacterial food packaging, thereby contributing to enhanced food safety and quality assurance. [ABSTRACT FROM AUTHOR]

Konjac glucomannan (KGM) is a hydrophilic, neutral polysaccharide obtained from the corm of Amorphophallus konjac (Araceae). Excellent biodegradability, biocompatibility, and nontoxicity has marked the utilization of KGM in variety of drug delivery and biomedical applications. KGM has generally regarded as safe (GRAS) status approved by the United States Food and Drug Administration. The gelling, and film‐forming properties possessed by native KGM has attracted a widespread attention of the researchers for exploring its drug delivery potential. Additionally, the versatility of KGM modifications further extends the drug delivery opportunities through ever‐increasing array of functional properties of KGM. Present review is aimed at presenting the state‐of‐the‐art collection of structure, functional properties, biosynthesis, in vitro and in vivo degradation, chemical modifications, and finally, the drug delivery applications of the KGM. Authors tried to cover the aspects of the KGM relevant to the formulation personnel, and academicians involved in the investigation on variety of pharmaceutical, biotechnological, and biomedical applications of KGM. This article may encourage the investigators to explore the use of KGM, owing to its beneficial traits, as pharmaceutical excipient for drug delivery applications. [ABSTRACT FROM AUTHOR]

[Display omitted] In emergencies, uncontrolled severe bleeding can result in undesired complications and even death of the injured. Designing advanced hemostatic agents is a potential solution for emergency hemostasis, yet it remains challenging to realize the persistent adhesion in a wet wound environment. In this study, based on dynamic reversible Schiff base bond and photo-initiated double-bond polymerization, a novel injectable hemostatic hydrogel (L -COC) consisting of methacrylated carboxymethyl chitosan (CMCSMA), oxidized konjac glucomannan (OKGM) and (+)-catechin hydrate (CH) was synthesized for emergency hemostasis. To our delight, the incorporated CH imparted enhanced blood procoagulantion to the L -COC hydrogel by intensifying the hydrogel-red blood cell interactions. As a result, the hemostatic effect of the engineered L -COC hydrogel was significantly superior to that of fluid gelatin SurgifloTM for liver bleeding wounds in rats (Blood loss: 0.62 ± 0.11 g (L -COC), 0.90 ± 0.08 g (SurgifloTM); hemostasis time: 69.0 ± 2.9 s (L -COC), 84.0 ± 2.2 s (SurgifloTM)). With the favorable antioxidant and antibacterial activities, as well as multifunctional properties, the bio-adhesive L -COC hydrogel and the underlying design principles may facilitate further development of practical hemostatic hydrogels. [ABSTRACT FROM AUTHOR]

Konjac glucomannan (KGM) and partially hydrolyzed polyacrylamide (HPAM) have good application prospects in the field of petroleum fracturing field, but few studies on the rheological properties of KGM and HPAM double polymer gel systems have been reported. Optimal conditions for the high temperature and shear resistant organozirconium crosslinked double polymer gel system for petroleum fracturing were explored through optimization experiments. The thickener contained a mass ratio of 2:1 of KGM to HPAM, while the organic zirconium crosslinking agent had controlled molar ratios of 1:4:3:3 of zirconium butoxide to ligand acetylacetone, triethanolamine, and glycerol. This work presents a systematic analysis of the chemical structure, microstructure, delayed crosslinking performance, temperature resistance, and shear resistance of the gel system. The study found that the crosslinking ratio of 100:2 resulted in a controllable delayed crosslinking time of the gel formed by the organic zirconium crosslinking agent and 4.0 g/L KGM/HPAM thickener within 5–25 min at room temperature. The viscosity remained above 81 mPa·s even after shearing for 100 min at 140°C and 170 s−1. These findings provide a useful reference for the application of organic zirconium crosslinked KGM/HPAM gel system in the petroleum fracturing field. [ABSTRACT FROM AUTHOR]

Fresh-cut fruit has been popularized for use by consumers in recent years, but its shelf life is very short. Plant essential oils have received attention for their bioactive properties, such as antibacterial and antioxidant properties, but their volatile nature limited their application in foods. In this study, the bacteriostasis of lemon essential oil (LEO) was verified, and LEO nanoemulsion was prepared to preserve fresh-cut kiwifruit. Compared with those of gram-negative bacteria, the inhibition zone diameters of LEO against gram-positive bacteria were significantly greater, measuring 12.20 ± 0.67 mm (Staphylococcus aureus) and 14.23 ± 0.61 mm (Listeria monocytogenes), compared to 9.50 ± 1.08 mm (Escherichia coli). At a concentration of 50 mg/mL, LEO exhibited DPPH and ABTS radical scavenging rates of 84.88 and 83.01%, respectively, which were comparable to those of 10 mg/L vitamin C (VC). Konjac glucomannan, whey protein and LEO were used to prepare nanoemulsion. When 2.0% LEO was added, the nanoemulsion exhibited great stability, which resulted in a decrease in particle size to 220.80 nm, a decrease in PDI to 0.238, and an increase in zeta potential to-27.83 mV. The stability of the nanoemulsion with added LEO was superior to that of the nanoemulsion without LEO on the 15th day. Preservation tests on fresh-cut kiwifruit demonstrated that, on the 8th day, compared with no treatment, nanoemulsion containing 2.0% LEO reduced the weight loss rate from 3.20 to 1.16%, increased the firmness from 20.459 to 38.23, and decreased the decay rate from 80.69 to 41.74% compared to untreated kiwifruit. It also effectively maintained the original color of fresh-cut kiwifruit and had positive effects on the soluble solid content, titratable acid content, VC content, and total colony count. LEO has great bacteriostatic and antioxidant activity, and the use of LEO nanoemulsions on fresh-cut kiwifruit can effectively maintain various indicators of fresh kiwifruit after a 8-day storage period. [ABSTRACT FROM AUTHOR]

Summary: Aqueous solutions of Konjac glucomannan (KGM)/κ‐Carrageenan (κ‐C) of different ratios (1:2, 1:5, 1:8 and 1:10) and a fixed κ‐C content of 1.5%, were proposed as a new 3D food printing ink. Their thermo‐responsive behaviour was evaluated by temperature ramp rheological tests. This characterisation allowed for the evaluation of the synergistic effect between KGM and κ‐C and gave indications useful to the printing performance. Both elastic (G′) and loss (G″) moduli were found to increase by increasing the KGM concentration. Samples were printed by controlling the thermally reversible sol/gel transition occurring during the process. Direct pressure and flow rate measurements in the 3D printer were used to obtain the viscosity versus shear rate curves under processing conditions, useful to validate a scaling law relating the printing filament diameter to the relevant process and material properties (inks viscosity and printing pressure). The 3D printing performance of inks was evaluated by means of a novel, integrated score system. The results obtained indicate that aqueous mixtures of KGM/κ‐C can be successfully employed as a base for 3D printing food hydrogels. The use of the score system above outlined proved to be an easy yet efficient tool for the optimisation of the gel composition. [ABSTRACT FROM AUTHOR]

Currently, thickeners are frequently added to foods to ensure safe diets for dysphagia patients. Konjac glucomannan (KGM) is a commonly used food thickener with health benefits as an excellent dietary fiber, but its rheological properties, such as no yield stress and poor gelling, prevent its direct use as a dysphagia thickener. This study exploited the potential of KGM as a dysphagia thickener through its synergistic interaction with xanthan gum (XG) and investigated the effects of dispersion media (water, juice, and soy milk) on the rheological properties and oral tribology of the KGM-XG thickener. The KGM-XG thickener (15:5 mass ratio of KGM to XG) was added to the dispersion media in an amount of 0.3–0.9% (w/w). The results showed the thickener had the strongest pseudoplasticity and apparent viscosity in water, exhibiting weak gel properties and yield behavior; whereas in juice and soy milk, apparent viscosity decreased due to the medium components interfering with KGM and XG synergistic interaction, and weak gel properties and yield behavior were only exhibited at higher levels (> 0.3%, w/w). The thickener had better ability to resist deformation and recovery in water than in juice and soy milk. The Stribeck curves effectively reflected the oral tribological behavior of the thickened systems, and the addition of the thickener reduced the friction coefficients of water and juice but had no significant effect on soy milk. Overall, KGM-XG is a promising thickener for dysphagia diets and offers a viable strategy for adding more dietary fiber to dietary formulations. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Soft rot of konjac (Amorphophallus spp.) is a devastating disease caused by the bacterium Pectobacterium carotovorum subsp. carotovorum (Pcc) with serious adverse effects on plantation development, corm quality and crop yield due to the current lack of effective control measures. The main objective of the present study was to elucidate the mechanisms underlying plant resistance to soft rot disease. A combination of transcriptomic and metabolomic analyses demonstrated significant enrichment of differentially expressed genes (DEG) and differentially accumulated metabolites (DAM) associated with plant hormones, phenylpropanoid biosynthesis and, in particular, alkaloid metabolism, in Amorphophallus muelleri following Pcc infection compared with A. konjac, these data implicate alkaloid metabolism as the dominant mechanism underlying disease resistance of A. muelleri. Quantitative real-time polymerase chain reaction analysis further revealed involvement of PAL, CYP73A16, CCOAOMT1, RBOHD and CDPK20 genes in the response of konjac to Pcc. Analysis of the bacteriostatic activities of total alkaloid from A. muelleri validated the assumption that alkaloid metabolism positively regulates disease resistance of konjac. Our collective results provide a foundation for further research on the resistance mechanisms of konjac against soft rot disease. [ABSTRACT FROM AUTHOR]

Electronic skins (E-skins) can detect human health and movement, and have potential in the fields of human–machine interactions and artificial intelligence. However, traditional hydrogel-based E-skins suffer from poor mechanical strength, low conductivity, and instability due to water evaporation. Herein, a semi-interpenetrating network developed by polysaccharide biomass konjac glucomannan (KGM) was introduced into a covalent-crosslinked network polyacrylamide-co- polyacrylic acid (PAM-co-PAA) to advance the above dissatisfaction of E-skins. This synthesized a transparent, tough, non-volatile, and highly stretchable ionogel with an ionic liquid named 1-ethyl-3-methylimidazolium dicyamide (EMIM:DCA) as conductive media. This ionogel exhibited extraordinary mechanical strength (tensile strength of 2.77 MPa), outstanding mechanical durability (100 stretching cycles of 250%), and elongation (elongation at break of 997%). More importantly, the ionogel demonstrated remarkable anti-freezing performance (high flexibility at -20℃) and high conductivity (3.94 mS/cm) in the absence of water. Besides, after assembling KGM-enhanced ionogel, the sensor exhibited comprehensive strain sensing performance, which could effectively and accurately monitor human motion via Bluetooth transmission. This strategy paves the way for a viable new generation of multifunctional biomimetic super-sensitive sensors, which are promising for applications such as intelligent devices, health detection, and biomedical monitoring in harsh conditions. [ABSTRACT FROM AUTHOR]

Red pitaya, one of Indonesia's most abundantly produced horticultural products, offers a sustainable solution for reducing waste by utilizing its peel in the production of an edible film. The edible film was prepared from red pitaya peel (RPP) flour and Kappa Carrageenan (K-Carr). Konjac glucomannan (K) was added to improve the brittleness and compactness of the film specimens. The central composite design (CCD) of the response surface methodology (RSM) evaluated the effects of two variables: the proportion of RPP and K-Carr. The physical, mechanical, and thermal properties of RPP/K-Carr film were profoundly influenced by the proportion of K-Carr (0.29–1.71% w/v), and RPP powder (0.4–1.1% w/v). The optimized proportions of 0.50% (w/v) RPP powder and 1.28% (w/v) K-Carr resulted in the production of edible film with a tensile strength (TS) value of 7.75 MPa, elongation at break (EAB) of 103%, thickness (T) of 99.8 μm, color: brightness (L: 72.5), redness (a*: 13.9), yellowness (b*: 0.5), opacity (O) of 4.56 mm−1, water solubility (WS) of 81%, water absorption capacity (WAC) of 863%, and water vapor transmission rate (WVTR) of 7.56 g/m2/h. The addition of K-Carr to RPP film can improve its thermal properties. All the obtained data is corroborated by Fourier transform infrared (FTIR), scanning electron microscopy (SEM), and thermogravimetric analysis (TGA) results. [ABSTRACT FROM AUTHOR]

Soft robots are being increasingly developed and deployed for underwater applications such as exploration, monitoring, and rescue owing to their innate compliance, mechanical and chemical stability, and waterproof properties. However, they are still predominantly manufactured using silicones and acrylic elastomers, which pose environmental risks due to their limited biodegradability. To tackle this issue, a method for manufacturing water‐resistant, liquid‐driven soft actuators made from a novel type of konjac glucomannan (KGM) is presented, which is plant‐derived, insoluble, and edible. The material offers impressive stretchability, reaching up to 67.2% of its initial length, surpassing previous related work, and withstands over a 1000 cycles of tensile stress. Using this material, we develop soft actuators that can bend up to 47.1°, and the maximum blocking force of 0.1 N is achieved with a pressure input of 20 kPa. A gripper that is capable of grasping various objects underwater is also evaluated. In essence, this article introduces a sustainable and environmentally friendly alternative to conventional soft robotic materials, paving the way for innovative and eco‐conscious underwater applications. The utilization of edible, water‐resistant materials like konjac provides a promising solution to reduce pollution and mitigate negative environmental impacts associated with traditional underwater soft robots. [ABSTRACT FROM AUTHOR]

The physical characteristics of chyme during gastrointestinal digestion are considered to significantly affect nutrient digestion and absorption (such as glucose diffusion), which has an impact on postprandial satiety. The present study aims to analyze the hydration rate (HR) and rheological properties of deacetylated konjac glucomannan (DKGM) at different degrees and then explore their effects on rice texture, digestive properties, and the subjects' post-meal appetite. The present results show that, as the deacetylation degree (DD) of KGM increased, the intersection point of the viscoelastic modulus shifted to a high shear rate frequency, and as the swelling time of the DKGM was prolonged, its HR decreased significantly. The results of the in vitro gastrointestinal digestion tests show that the hardness and chewability of the rice in the fast-hydration group (MK1) were remarkably reduced. In contrast, the slow-hydration group (MK5) exhibited an outstanding ability to resist digestion. The kinetics of starch hydrolysis revealed that the HR of the rice in the fast-hydration group was 1.8 times faster than that of the slow-hydration group. Moreover, it was found that the subjects' appetite after the meal was highly related to the HR of the MK. Their hunger (p < 0.001), desire to eat (p < 0.001), and prospective food consumption (p < 0.001) were significantly inhibited in the slow-hydration group (MK5) compared to the control. This study explored the nutritional effects of the hydration properties derived from the DKGM, which may contribute to modifying the high glycemic index food and provide ideas for the fabrication of food with enhanced satiating capacity. [ABSTRACT FROM AUTHOR]

Developing bio-based plastic has become an important strategy for solving environmental pollution. In this study, konjac flour (KF) and poly-vinyl alcohol (PVA) as main film-forming substances with added citric acid (CA), glutaraldehyde (GA) and glycerin, were used to prepare bio-based composite films via solution casting. How the PVA polymer amount affected the composite films including mechanical performance, structural properties and morphology was investigated. The results revealed that PVA polymer could obviously improve the mechanical property of the films, and the addition of 25% PVA based on KF mass when CA, GA and glycerin were fixed, was demonstrated as the optimal amount, maintaining an excellent tensile strength (TB) and elongation at break (EAB). Fourier transform infrared spectra (FT-IR) and X-ray diffraction (XRD) results indicated the successful cross-linking reaction between PVA and KF, and some further proofs could be confirmed from scanning electron microscopy (SEM) and thermogravimetry (TG). After modification with PVA, the cross section of the KF/PVA composite film was more dense and uniform, implying that PVA was well fused with KF system. Meanwhile, the films modified with PVA presented a good thermal resistance ability. This work provided an effective pathway for preparing KF/PVA composite films with improved mechanical properties, which may be an alternative way for using konjac flour. [ABSTRACT FROM AUTHOR]

BACKGROUND: The maternal diet during gestation and lactation affects the health of the offspring. Konjac glucomannan (KGM) is a significantly functional polysaccharide in food research, possessing both antioxidant and prebiotic properties. However, the mechanisms of how KGM regulates maternal nutrition remain insufficient and limited. This study aimed to investigate maternal supplementation with KGM during late gestation and lactation to benefit both maternal and offspring generations. RESULTS: Our findings indicate that KGM improves serum low density lipoprotein cholesterol (LDL‐C) and antioxidant capacity. Furthermore, the KGM group displayed a significant increase in the feed intake‐related hormones neuropeptide tyrosine (NPY), Ghrelin, and adenosine monophosphate‐activated kinase (AMPK) levels. KGM modified the relative abundance of Clostridium, Candidatus Saccharimonas, unclassified Firmicutes, and unclassified Christensenellaceae in sow feces. Acetate, valerate, and isobutyrate were also improved in the feces of sows in the KGM group. These are potential target bacterial genera that may modulate the host's health. Furthermore, Spearman's correlation analysis unveiled significant correlations between the altered bacteria genus and feed intake‐related hormones. More importantly, KGM reduced interleukin‐6 (IL‐6) levels in milk, further improved IL‐10 levels, and reduced zonulin levels in the serum of offspring. CONCLUSION: In conclusion, maternal dietary supplementation with KGM during late gestation and lactation improves maternal nutritional status by modifying maternal microbial and increasing lactation feed intake, which benefits the anti‐inflammatory capacity of the offspring serum. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

In this study, nanoemulsion coatings of Froriepia subpinnata essential oil (FEO) in konjac gum (KG) are used to moderate the spoilage of quail meat in refrigerated conditions. For this purpose, first FEO was extracted by water distillation method and nanoemulsion of FEO (NFEO) was produced in konjac gum by ultrasonic waves. Then six quail treatments (T) including: T1: control, T2: KG coating, T3: KG + FEO at 500 ppm, T4: KG + FEO at 1000 ppm, T5: KG + NFEO at 500 ppm, T6: KG + NFEO at 1000 ppm) were produced during days 0, 4, 8, 12 and 16. After that, they were subjected to chemical (PV, TBA, FFA, TVB-N, pH and tissue), microbial (TVC, PTC), and organoleptic evaluation. Based on the results, FEO has highly antimicrobial and antioxidant properties due to its bioactive compounds such as p-cymen-8-ol (46.49%), α-Terpinolene (11.58%), and limonene (8.95%). The particle size, microencapsulation efficiency, and zeta potential of NFEO were 119.25 ± 2.97 nm, 82.45 ± 2.15%, and − 15.35 ± 1.24%, respectively. The results related to the quality of quail meat showed that the edible coating of KG + NFEO effectively prevented the reduction of hardness and the increase of oxidation and microbial spoilage of quail (P < 0.05). In addition, during the storage period, KG + NFEO more effectively prevented microbial growth, oxidative spoilage, and organoleptic changes compared to other treatments (P < 0.05). The use of T6 increased the shelf life of the quail from 8 days (T1) to 16 days. Therefore, it is possible to use the NFEO in KG to maintain and improve the physicochemical, microbial, and sensory characteristics of quail meat during the storage period in the refrigerator. [ABSTRACT FROM AUTHOR]

Konjac glucomannan consists of D-mannose and D-glucose units and is a hydrocolloid obtained from the corm of Amorphophallus species. Due to its bioactive properties, biodegradability, and hydrophilic ability, glucomannan is widely used in the fields of food, medicine, and industry. Amorphophallus species have been cultivated as cash crops in many Asian countries. Amorphophallus kachinensis Engler & Gehrmann 1911 is naturally distributed in southwestern China, Laos, and northern Thailand. To help the genetic assessment and conservation of this species, the first chloroplast genome of A. kachinensis was sequenced on the Illumina sequencing platform. We assembled the chloroplast genome using the software GetOrganelle and annotated the genome by Geseq and Cpgavas 2. The assembled chloroplast genome was 173,330 bp long, and the average GC content was 35% (GenBank accession number: PP072244). The chloroplast genome of A. kachinensis contained one large single copy, one small single copy, and two inverted repeats, with lengths of 92,030 bp, 15,118 bp, 33,091 bp, and 33,091 bp, respectively. We successfully annotated 132 genes across the genome, which was consistent with other Amorphophallus species. The phylogenetic tree indicates a sub-divergence in the Amorphophallus genus with two main genetic groups detected among eight species. The two genetic groups should be treated as distinct evolutionarily significant units when making conservation strategies. Our study enriched the chloroplast genome resources of the Amorphophallus genus and could help future phylogeographic studies, protection, and utilization of wild resources. [ABSTRACT FROM AUTHOR]

Background: Natural myofibrillar protein (MP) is sensitive to changes in the microenvironment, such as pH and ionic strength, and therefore can adversely affect the final quality of meat products. The aim of this study was to modify natural MP as well as to improve its functional properties. Therefore, the quality improvement effect of konjac polysaccharides with different concentrations (0, 1.5, 3, 4.5 and 6 g kg−1 protein) on MP gels was investigated. Results: With a concentration of konjac polysaccharides of 6 g kg−1 protein, the composite gel obtained exhibited a significant improvement of water binding (water holding capacity increased by 7.71%) and textural performance (strength increased from 29.12 to 37.55 N mm, an increase of 8.43 N mm). Meanwhile, konjac polysaccharides could help to form more disulfide bonds and non‐disulfide covalent bonds, which enhanced the crosslinking of MP and maintained the MP gel network structure. Then, with the preservation of α‐helix structure (a significant increase of 8.11%), slower protein aggregation and formation of small aggregates, this supported the formation of a fine and homogeneous network structure and allowed a reduction in water mobility. Conclusion: During the heating process, konjac polysaccharides could absorb the surrounding water and fill the gel system, which resulted in an increase in the water content of the gel network and enhanced the gel‐forming ability of the gel. Meanwhile, konjac polysaccharides might inhibit irregular aggregation of proteins and promote the formation of small aggregates, which in turn form a homogeneous and continuous gel matrix by orderly arrangement. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Dangke cheese (DC) is a traditional cheese from Enrekang Regency, South Sulawesi, Indonesia. The functional dangke cheese (FDC) was developed from DC with product diversification to obtain new cheese variants. FDC is hard cheese (HC) through fermentation, ripening, and coating processes. Therefore, the EF becomes an alternative for coating HC because it can maintain product mass, shelf life, and flavor. This study is aimed at determining edible film (EF) characteristics and analyzing EF's prospects in coating HC. The research method was conducted in two stages. The first stage was to make a whey base EF solution with 1%, 1.5%, and 2% KF. The EF was analyzed using a randomized complete block design. The analysis result of whey-based EF combined with KF was then conducted in the second stage of the research by applying HC produced in the laboratory and then stored for 0, 10, 20, and 30 days, respectively. Physical tests such as pH and organoleptic were carried out using factorial pattern group randomized design analysis. The results of the first stage of the study showed that EF from whey combined with KF had a very significant effect (P < 0.01) on EF parameters (gelation time, thickness, extensibility, tensile strength, and water vapor transmission rate (WVTR)). The results of the second stage of the study showed that EF applied to HC using different storage lengths had a significant effect (P < 0.01) on color and liking but no significant effect (P > 0.05) on pH and texture parameters. Meanwhile, HC without EF coating has a significant impact (P < 0.01) on texture and color parameters but no significant effect (P > 0.05) on pH, aroma, and liking. 1.5% KF in an EF formulation is the best. HC coated with EF was more durable (20 days) than HC without EF (10 days). [ABSTRACT FROM AUTHOR]

Konjac species (Amorphophallus spp.) are the only plant species in the world that are rich in a large amount of konjac glucomannan (KGM). These plants are widely cultivated as cash crops in tropical and subtropical countries in Asia, including China. Pectobacterium carotovorum subsp. carotovorum (Pcc) is one of the most destructive bacterial pathogens of konjac. Here, we analyzed the interactions between Pcc and susceptible and resistant konjac species from multiple perspectives. At the transcriptional and metabolic levels, the susceptible species A. konjac and resistant species A. muelleri exhibit similar molecular responses, activating plant hormone signaling pathways and metabolizing defense compounds such as phenylpropanoids and flavonoids to resist infection. Interestingly, we found that Pcc stress can lead to rapid recombination of endophytic microbial communities within a very short period (96 h). Under conditions of bacterial pathogen infection, the relative abundance of most bacterial communities in konjac tissue decreased sharply compared with that in healthy plants, while the relative abundance of some beneficial fungal communities increased significantly. The relative abundance of Cladosporium increased significantly in both kinds of infected konjac compared to that in healthy plants, and the relative abundance in resistant A. muelleri plants was greater than that in susceptible A. konjac plants. Among the isolated cultivable microorganisms, all three strains of Cladosporium strongly inhibited Pcc growth. Our results further elucidate the potential mechanism underlying konjac resistance to Pcc infection, highlighting the important role of endophytic microbial communities in resisting bacterial pathogen infections, especially the more direct role of fungal communities in inhibiting pathogen growth. [ABSTRACT FROM AUTHOR]

Synthesized a kind of polyacrylamide konjac gum double network gel system, and studied the possibility of replacing mechanical bridge plug with this system. Studied the effects of covalent bond cross-linking, ionic bond cross-linking and monomer ratio on the mechanical properties of gel, including the stress-strain curve, elastic modulus, critical stretch and fracture energy. And conducted indoor simulation wellbore sealing experiments. The results show that the double network gel has higher strength than the single network gel, and the plugging ability of the well bore is greatly improved, which is expected to replace the mechanical bridge plug in construction. [ABSTRACT FROM AUTHOR]

BACKGROUND: Polysaccharide hydrogel is one of the most important materials for the colon target drug release system. However, the degradation time of polysaccharide hydrogel is much longer than the retention time in the colon. The drugs are expelled from the body before being released. OBJECTIVE: In order to match the degradation of drug carriers and their retention time in the colon, a rapidly degradable konjac glucomannan (KGM) hydrogel was designed for colon target drug release. METHODS: A crosslinker containing azo bond, olsalazine, was used to prepare the rapidly degradable KGM hydrogel. The degradation and drug release of the hydrogels with different crosslinking densities in the normal buffer and the human fecal medium were studied to evaluate the efficiency of colon drug release. RESULTS: More than 50% of the KGM hydrogel by weight was degraded and more than 60% of the 5-fluorouracil (5-Fu) was released within 48 h in 5% w/v human fecal medium. CONCLUSION: The drug was released more rapidly in a simulated colon environment than in a normal buffer. Furthermore, the drug release was controlled by the degradation of the hydrogel. The KGM hydrogel containing azo crosslinker has great potential for colon drug release. [ABSTRACT FROM AUTHOR]

The aim of this study is to investigate the effects of different cellulose nanofibers (CNF, 0–20% w/w) and aluminum oxide nanoparticles (Al2O3 NPs, 0–4% w/w) concentrations on the properties of deacetylated konjac glucomannan (DKGM) base film, as well as the protective performance of DKGM-based composite film on wood. The addition of CNF primarily improves the mechanical properties of the film. Compared to the KGM base film, the DKGM/CNF composite base film (DKC) exhibits excellent tensile strength and elongation at break, with increases of 44.39 MPa and 19.87%, respectively. After application to the wood surface, the glossiness of the wood increased by 43.48%, and the moisture absorption dimensional change rates reached 0.07% (radial) and 0.11% (tangential), while the moisture absorption coefficients decreased to 0.008 (radial) and 0.019 (tangential). The addition of Al2O3 NPs primarily improves the film's resistance to ultraviolet light and water. Compared to the DKGM base film, the water contact angle, water solubility, and water vapor barrier performance of the DKGM/ Al2O3 composite base film (DKA) significantly improved. When applied to the wood surface, the wood wear resistance and aging resistance increased by 62% and 69.67%, respectively. Therefore, DKGM base films doped with CNF and Al2O3 NPs have broad development prospects in the field of wood protection. [ABSTRACT FROM AUTHOR]

In recent years, proteins and polysaccharides have been widely used to prepare environmentally friendly functional food packaging materials. However, films based only on proteins or polysaccharides perform poorly and are often used as polymer matrices blended with biologically active ingredients to prepare films. In this paper, sodium caseinate (CAS), xanthan gum (XG), and konjac glucomannan (KGM) were used as raw materials, and clove oil (CEO) was added for the development of reactive biopolymer films, with the aim of exploring the effect of CEO on the structure and physical properties of films. The morphology, rheological behavior, optical properties, thermodynamic properties and mechanical properties of the composite films were investigated. The interaction between clove oil and film matrix was determined by Fourier infrared spectroscopy, and the distribution of CEO in the network structure of the films and the compatibility properties with the film matrix were investigated by scanning electron microscopy and laser confocal microscopy. It was found that with the increase of CEO content, the film color deepened, the optical properties were modulated, the surface hydrophobicity was enhanced and the thermodynamic properties did not change significantly. The study showed how the combination of konjac glucomannan and xanthan gum colloids with clove essential oil and sodium caseinate can affect the properties of bioactive films. [ABSTRACT FROM AUTHOR]

Natural silk fibroin nanofibers (SNF) have recently attracted great attention in the field of biomaterials due to their excellent biocompatibility, outstanding mechanical properties, and biomimetic nanostructures. However, the poor structural stability of SNF assembly in aqueous conditions remains a major obstacle to their biomedical application. In this work, SNF scaffolds with extracellular matrix‐mimicking architecture and tunable properties were developed by using a small amount of konjac glucomannan (KGM) as a physical adhesive. Fourier transform infrared spectroscopy (FTIR) results revealed that KGM facilitated the formation of hydrogen bond networks between SNF as well as nanofibers/polysaccharide molecules, thereby reinforcing the interconnectivity between SNF. The water stability test showed that SNF scaffolds exhibited good structural stability in water when the mass ratio of KGM/SNF reached 2.5/100. Raising KGM content significantly enhanced the compression strength, modulus, and swelling ratio of the porous scaffold. Whereas, the nanofibrous morphology and porosity of the scaffolds were significantly sacrificed as KGM content exceeded 10% as evidenced by scanning electron microscopy (SEM) results. In vitro, cytocompatibility results also demonstrated the excellent biocompatibility of the biomimetic nanofibrous scaffolds, and the high porosity significantly enhanced cell viability. These results suggest that KGM‐reinforced SNF scaffolds may serve as promising candidates for biomaterial applications. [ABSTRACT FROM AUTHOR]

Market demand for food packing bags is large. However, low mechanical properties and strong electrostatic damage limit their use. In this work, carrageenan/konjac glucomannan/graphene oxide (GO) nanocomposite films were prepared by solution casting. First, Hummers method was used to obtain GO nanosheets. Then, GO-filled composites (various GO dosages) were fabricated. Surface morphology of films was investigated. After that, stress–strain curves of films were determined, and mechanical properties of films after 80 °C thermal aging were studied. In the end, electrical and thermal conductivities of films were measured. GO can play an important role in improving mechanical, antistatic and heat-conducting performances of films. The optimal composite (3.6 wt% GO) can exhibit promising features including a high breaking strength of ~ 130 MPa (~ 65 MPa after 80 °C thermal aging for 30 min), high electrical conductivity of ~ 0.01 S m−1 at 20 Hz under 1 V and high thermal conductivity of ~ 0.74 W m−1 K−1 at room temperature. This research will favor a large-scale fabrication of functional and environmental composites for food packaging. [ABSTRACT FROM AUTHOR]

In this study, the effect of konjac glucomannan (KGM, 0–5%) on the structure, physicochemical properties, and in vitro digestibility of extruded yam starch (EYS) was investigated. The EYS became rougher on the surface and the particle size increased as observed using scanning electron microscopy and particle size analysis. X-ray diffraction and Raman results revealed that the relative crystallinity (18.30% to 22.30%) of EYS increased, and the full width at half maxima at 480 cm−1 decreased with increasing KGM content, indicating the increment of long-range and short-range ordered structure. Differential scanning calorimetry and rheological results demonstrated that KGM enhanced thermal stability and the gel strength of EYS due to enhanced interaction between KGM and YS molecules. Additionally, a decrease in the swelling power and viscosity of EYS was observed with increased KGM content. The inclusion of KGM in the EYS increased the resistant starch content from 11.89% to 43.51%. This study provides a dual-modified method using extrusion and KGM for modified YS with high thermal stability, gel strength, and resistance to digestion. [ABSTRACT FROM AUTHOR]

Background: Goose liver oil (GLO) is a solid–liquid mixture, rich in polyunsaturated fatty acids and high in nutritional value, but poor in fluidity and easily oxidized. Therefore, oil‐in‐water (O/W) Pickering emulsions of three polysaccharides and soy protein isolate (SPI) with GLO were prepared to improve the stability of it. Results: Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE), Fourier‐transform infrared spectroscopy, and zeta potential revealed that the SPI and complexes with konjac glucomannan, pectin, and guar gum (GG) ranged from 17 to 75 kDa, with the site of action being the –OH stretch and the amide group, and bound by hydrogen bonding. Adding konjac glucomannan and GG significantly increased the water contact angle of the SPI to 74.1° and 59.0°, respectively. Therefore, the protein–polysaccharide complexes could enhance the emulsion stability. In addition, the O/W Pickering emulsions with GLO had near‐Newtonian fluid rheological properties with a significant increase in apparent viscosity and viscoelasticity, forming a dual network structure consisting of a ductile and flexible protein network and a rigid and brittle polysaccharide network. The microstructure observation indicated that the O/W emulsions were spherical and homogeneous. The highest emulsification activity was observed for the SPI–GG–GLO emulsions, without significant delamination or flocculation and high oxidative stability after 7 days in storage. Conclusion: These results demonstrate that the construction of SPI–GG–GLO O/W Pickering emulsions can stabilize GLO even at high temperatures that promote oxidation. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

In this study, nanofiber films were prepared by electrospinning technology with polyvinyl alcohol (PVA) and konjac glucomannan (KGM) as raw materials. Tea polyphenols (TPs) were incorporated in the above matrix, which increased physicochemical (thermal and mechanical characteristics) and antibacterial properties of the nanofiber films. The release behavior of phenolic compounds from PVA/KGM-TPs nanofiber films was determined in different food simulants; antioxidant and antibacterial activity of the films were also evaluated. The results showed that the addition of KGM increased the physical and chemical properties of the films. The tensile strength (TS) and elongation at break (EB) increased from 5.40 ± 0.33 to 10.62 ± 0.34 and from 7.24 ± 0.32 to 18.10 ± 0.91, respectively. PVA/KGM-TPs nanofiber films performed controlled release of TPs, with final release of 49.17% in 3% acetic acid, 43.6% in 10% ethanol, and 59.42% in 95% ethanol. The nanofiber films showed good antioxidation properties, with the free radical scavenging rate increasing from 1.33% to 25.61%, and good antibacterial properties with inhibition zones against E. coli and S. aureus of 24.33 ± 0.47 mm and 34.33 ± 0.94 mm, respectively. In addition, the as-prepared films showed significant preservation performance for raw bananas at 25 °C. [ABSTRACT FROM AUTHOR]