Journal of Food Measurement and Characterization
·
2024
·
IF 2.9
Wen Mengting,Ni Xuewen,Xiao Weilu,Li Yanlei,Gao Zhiming
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.
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CARBOHYDRATE POLYMERS
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2025
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IF 12.5
Qingxin Wu,Zhengfeng Lu,Lantao Wang,Shuting Peng,Zhengxiao Wang,Yan Qiu,Zhengping Liao,Yarong Wang,Xiaofei Qin
Probiotic hydrogel systems have been reported to promote healing of infected wounds by secreting functional bioactive secondary metabolites (BSM) of probiotics. Herein, Bacillus subtilis ( B. subtilis ), a probiotic, are encapsulated via a metal-phenolic networks (MPNs) and loaded into konjac glucomannan/xanthan gum-based hydrogels for wound repair. This MPNs were designed and composed of Bletilla striata polysaccharide, procyanidin, Ca 2+ , which can enhance the cross-linking through hydrogen bonding to form the KGXM-PCB@ Bsubtilis hydrogel, protects the probiotic from antibiotics and prevents B. subtilis from escaping into the wound microenvironment, thereby avoiding exposure to a possible threat. Moreover, the KGXM-PCB@ Bsubtilis hydrogel not only exhibits superior mechanical characteristics and biocompatibility, but also shows excellent antimicrobial, antioxidant and anti-inflammatory properties that can inhibit the growth of Staphylococcus aureus , remove the active oxygens, and promote cell migration. In vivo experiments showed that after treatment with the KGXM-PCB@ Bsubtilis hydrogel, the wound healing rate reached 98.31 % on day 14, and collagen deposition was highly expressed (81.11 ± 2.20 %), which promoted wound healing and regeneration of new tissue. This study provides new ideas for developing wound dressings based on living bacterial hydrogels.
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Food Bioscience
·
2024
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IF 4.8
Yu Du,Yi Zhang,Jie Pang
Konjac glucomannan-gelatin (KGM-GEL) based electrospun nanofibrous films are promising materials for food packaging but suffer from high hydrophilicity and weak mechanical properties. To overcome these limitations, KGM-GEL-based nanofibrous films were reinforced using polycaprolactone (PCL) nanofibers as a crosslinking layer via two-step electrospinning technique. The results show that the bilayer nanofibrous films composed of PCL nanofibers and KGM-GEL nanofibers display a homogenous morphology. Additionally, FTIR and X-ray diffraction analysis shows that physicochemical properties of each biopolymer are preserved in bilayer nanofibrous films. The hydrophobicity of KGM-GEL-based nanofibers is improved dramatically with PCL nanofibers as indicated by water contact angle (WCA) and WVP measurement. All bilayer nanofibrous films have achieved improvements in mechanical properties and thermal stability. It can be concluded that crosslinking with biocompatible synthetic polymers PCL nanofibrous films is an effective pathway for the preparation of natural biopolymers-based nanofibrous films with improved properties, which may be a promising material for food packaging.
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SENSORS AND ACTUATORS B-CHEMICAL
·
2024
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IF 8
Yubiao Zhang,Dongzhi Zhang,Xiaohua Liu,Yao Yao,Mingcong Tang,Hao Zhang,Guangshuai Xi
There are numerous and significant uses for accurate and reliable humidity detection in day-to-day living. In this study, a QCM humidity sensor based on cellulose acetate/konjac glucomannan (CA/KGM) film was constructed. The elemental composition, morphology and nanostructure of the film were characterized using scanning electron microscopy (SEM), water contact angle tester, X-ray photoelectron spectroscopy (XPS) and Fourier transform infrared spectroscopy (FT-IR). The CA/KGM QCM humidity sensor exhibited excellent stability, selectivity and repeatability with low humidity hysteresis and short response/recovery time (12.3 s/0.1 s). The experimental results show that the introduction of CA in KGM can dramatically improve the mechanical properties and stability of the composite membrane. The humidity sensing mechanism of the sensor was systematically investigated, and water droplet counting test, fingertip moisture detection and human breath detection were performed. The sensor offers a wide range of potential applications.
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CELLULOSE
·
2024
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IF 4.9
Ye Zhifan,Yang Min,Zheng Yijia,Jia Qihan,Wang Haibo,Xiong Junjie,Wang Shuang
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. Graphical abstract
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FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Yuqing Zhu,Yuan Wang,Lexiang Zhang,Xing Chen,Yuqing Dong,Liqiang Zou,Wei Liu
Anisotropic hybrid hydrogels were fabricated from soy protein isolate (SPI) and konjac glucomannan (KGM) by applying an electric field of 2.98 V /cm. These hydrogels formed a double network primarily stabilized through disulfide bonds, hydrophobic interactions, and hydrogen bonds, contributing 38.15 % to 46.16 %, 15.07 % to 18.38 %, and 3.06 % to 13.49 %, respectively, depending on the KGM levels. The resulting hydrogels displayed a highly organized three-dimensional architecture with filamentous KGM chains interwoven within the chains of SPI aggregates. As KGM content in hydrogels increased from 1.0 % to 2.5 %, the pore sizes of hydrogels decreased and lamellar structure became denser, the apparent viscosity and modulus of the blend solutions increased, their hardness declined from 76.62 g to 41.43 g transversely and from 60.03 g to 34.35 g longitudinally. Similarly, chewiness dropped from 121.16 g·s to 62.28 g·s transversely and from 83.21 g·s to 58.39 g·s longitudinally. In addition to anisotropic structure and texture, the hydrogels demonstrated excellent moisture retention stability (89.85–91.07 %) and robust anti-swelling properties, with water-holding stability improving from 69.64 % to 90.12 % as KGM content increased. These results provide valuable insights into customizing novel structures and enhancing the physicochemical properties of food hydrogels using sustainable materials and approaches.
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FOOD CHEMISTRY
·
2024
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IF 8.5
Yi Xue,Jinfeng Zhong,Xiong Liu,Dao Xiang,Xiaoli Qin
The ideal physicochemical properties of bigels are important for food applications. Therefore, a new bigel was prepared based on mixed beef tallow and soybean oil oleogel and deacetylated konjac glucomannan (KGM) hydrogel. The effect of the deacetylation degree of KGM on the physicochemical properties and microstructure of bigels was studied. The bigel containing moderate deacetylation degree of KGM had better rheological properties and hardness (319.84 g) than that with low and high deacetylation degrees of KGM. The interactions among the bigel components were analyzed by Fourier transform infrared spectroscopy and molecular dynamics simulation, indicating that the formation of the bigels was dominated by electrostatic interactions. Overall, the bigels containing moderate deacetylation degree of KGM had better physical properties, which may provide a theoretical foundation to develop bigels with low cholesterol, trans and saturated fats levels to replace traditional solid fats in food industry.
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International Journal of Minerals Metallurgy and Materials
·
2025
·Vol. 32
·期 5
·1056-1067
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IF 7.2
Guan Zhenhao,Zhang Ying,Wen Shuming,Zuo Qi,Wu Yu,Li Xiaokang
This study investigated the effect of konjac glucomannan (KGM) on the flotation separation of calcite and scheelite. Microflotation tests showed that under the action of 50 mg/L KGM, the floatability of calcite notably decreased, while the impact on scheelite was negligible, resulting in a recovery difference of 82.53%. Fourier transform infrared (FTIR) spectroscopy and atomic force microscopy (AFM) analyses indicated the selective adsorption of KGM on the calcite surface. Test results of the zeta potential and UV-visible absorption spectroscopy revealed that KGM prevented the adsorption of sodium oleate on the calcite surface. X-ray photoelectron spectroscopy (XPS) analysis further confirmed the chemical adsorption of KGM on the calcite surface and the formation of Ca(OH) 2 . The density functional theory (DFT) simulation results were consistent with the flotation tests, demonstrating the strong adsorption performance of KGM on the calcite surface. This study offers a pathway for highly sustainable and cost-effective mineral processing by utilizing the unique properties of biopolymers such as KGM to separate valuable minerals from gangue minerals.
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FOOD CHEMISTRY
·
2026
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IF 10.4
Yangchun Ge,Zhuochao Shen,Yuying Xie,Yupeng Qiu,Haohua Zhang,Changmeng Sun,Jiangkuan Tang,Bingke Li,Junran Xu,Xuqiang Peng,Lanlan Zhai,Zhongyu Li
A multifunctional crosslinker enables an intelligent, self-healing KGM hydrogel. • The hydrogel responds to pH, reactive oxygen species, and redox stimuli. • The smart coating extends banana shelf-life via synergistic barrier and antibacterial effects. In this study, a novel dual-terminal phenylboronic acid-functionalized quaternary ammonium crosslinker (DTDP-PBA) containing a disulfide linkage was synthesized to construct a konjac glucomannan (KGM)-based hydrogel. The hydrogel network formed through dynamic boronic ester crosslinking, offering rapid self-healing (within 5 min) and multi-stimuli responsiveness to pH, reactive oxygen species (ROS), and redox potential. As a banana preservation coating, the hydrogel exhibited low permeability to water vapor, CO 2 , and O 2 , good UV-shielding, and excellent biocompatibility, outperforming polyethylene film and pure KGM. Over 8 days of ambient storage, it reduced weight loss to 3.9%, kept decay rate below 13.9%, maintained firmness at 20.1 N, and delayed ethylene peak to day 7, thus retarding fruit softening and deterioration. This work provides a versatile dynamic covalent strategy for responsive polysaccharide materials and a high-performance smart coating for bananas and other perishable fruits. Download: Download high-res image (131KB) Download: Download full-size image
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JOURNAL OF FOOD SCIENCE
·
2026
·Vol. 91
·期 4
·e70995
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IF 4.1
Yiming Deng,Weiwei Cao,Xinyu Wei,Wenchao Liu,Linlin Li,Junliang Chen,Tongxiang Yang,Guangyue Ren,Xu Duan
Polysaccharides have the potential to decrease cooking loss and improve the quality of frozen porcine blood after cooking. Therefore, this study explored the impacts of konjac glucomannan (KGM) addition levels on the post-cooking quality attributes of frozen porcine blood gel. Results showed that the KGM addition level of 0.15% and 0.20% significantly enhanced the WHC and reduced the cooking loss of frozen porcine blood after cooking. The frozen porcine blood gel with 0.15% KGM exhibited the highest hardness (1650.58 g), springiness (0.93 mm), adhesiveness (121.01), cohesiveness (0.745), and chewiness (1065.52). Compared with the cooked porcine blood without KGM, the immobilized water content of cooked porcine blood with 0.15% level of KGM increased by 8.05%. Moreover, the β-sheet and α-helix contents in the cooked porcine blood gels with the KGM addition level of 0.10%–0.30% were significantly higher than those without KGM. The contents of disulfide bonds and hydrophobic interactions at the 0.30% KGM level increased by 14.80% and 42.08%, respectively, compared with the cooked porcine blood without KGM. Disulfide bonds and hydrophobic interactions contributed to the reinforcement and stability of the blood gel network. However, excessive hydrophobicity and disulfide bond could promote protein over-aggregation, resulting in a loosen network structure. In conclusion, 0.15% KGM effectively reduced cooking loss, enhanced water holding capacity, and improved the texture of frozen porcine blood gel after cooking. This research provides insights into the application of KGM for improving the cooking quality of frozen porcine blood.
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FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Yuqing Zhu,Yuan Wang,Yan Chen,Lexiang Zhang,Liqiang Zou,Xing Chen,Wei Liu
Electro-assembly fabricated biomimetic anisotropic scaffolds from soy protein and konjac glucomannan. • KGM concentration and freezing conditions govern scaffold pore architecture and mechanics. • Scaffolds showed high porosity (∼80%), water absorption (800-1147%), and mechanical anisotropy. • Anisotropic scaffold promoted C2C12 adhesion, proliferation, and myogenic differentiation. • Cultured meat constructs achieved desired mechanical and textural properties. Anisotropic porous scaffolds for cultured meat were fabricated by freeze-dried soy protein isolate (SPI) and konjac glucomannan (KGM) hybrid hydrogels aligned under a low-voltage electric field. The scaffolds exhibited well-defined oriented pore structures with porosity exceeding 80%, where freezing temperature governed pore architecture: scaffolds prepared at −20 °C produced pores of 50–200 μm, while −80 °C generated finer pores (0–100 μm). SEM analysis revealed an ordered lamellar structure, and mechanical testing further demonstrated higher transverse strength than longitudinal strength. Optimal KGM content (1.0–1.5 wt%) enhanced stiffness (up to 160 kPa), whereas excessive KGM (2.0–2.5 wt%) reduced mechanical strength to 40-80 kPa. The scaffolds displayed excellent water absorption (800%–1147%) and maintained structural integrity after swelling (KGM concentrations: 1.0–2.5 wt%). C2C12 myoblasts showed high seeding efficiency (up to 90%) with enhanced robust adhesion, proliferation, and differentiation. Scaffolds prepared at −20 °C, with pore sizes of 50–200 μm, provided a more favorable microenvironment for cell growth, whereas the overly dense structure formed at −80 °C likely limited cell proliferation and nutrient diffusion. Notably, constructs fabricated at −80 °C with 1.5 wt% KGM achieved excellent mechanical properties (∼56 kPa). This study established an in-house, laboratory-scale, low-voltage direct-current electric-field system and provides a potential sustainable strategy for designing anisotropic scaffolds for cultured meat and highlights the potential of hydrogels in next-generation food and biomedical applications. Download: Download high-res image (408KB) Download: Download full-size image
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Nutrients
·
2026
·Vol. 18
·期 10
·1544
·
IF 5.8
Minghan Wang,Yanan Lyu,Jiangyu Zhang,Yanyan Wang,Yan Yang,Yu-Heng Mao
Background: Although antibiotics have a wide range of applications in medical clinical practice and possess significant clinical value, their inevitable contribution to gut microbiome dysbiosis warrants attention. Our previous research has confirmed that the combined intervention of exercise and konjac glucomannan (KGM) has a better regulatory effect on gut dysbiosis in mice compared with individual interventions. Methods: This study aims to further investigate whether this effect can be transmitted through fecal microbiota transplantation (FMT), and to compare the recovery effects of autologous FMT (a-FMT), fecal microbiota transplantation after exercise combined with KGM intervention (EK-FMT), and combinative intervention with exercise and KGM (EXE-KGM) on gut microbiome dysbiosis. Sample sizes ranged from five to six animals. Results: The results showed that the a-FMT group recovered α diversity the fastest, including Chao, Shannon, and Simpson indices( p < 0.05), within 2 weeks after transplantation when compared with the CTL group. At the end of the experiment, the Bray–Curtis distance of the a-FMT group was closest to the CTL group, while the EXE-KGM group had delayed recovery, there was no significant difference between the EK-FMT group and the EXE-KGM group. Metagenomic analysis and metabolomics analysis indicated that the arginine synthesis and metabolism pathways (KEGG: map00471, map00473, arginine biosynthesis) played a core role in the restoration of the microbiota. Conclusions: The results of this experiment indicate that EK-FMT group can partially transfer the regulatory effects of combined exercise and KGM intervention, a-FMT accelerates the recovery speed of the gut microbiome and arginine metabolism may play an important role in it. This finding provides a theoretical basis and practical direction for special populations to receive special donor fecal treatment.
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