FOOD RESEARCH INTERNATIONAL
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2025
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IF 8
Shan Yu,Yingying Ning,Jiaju Xu,Ruoxi Yang,Dan Zhao
The study used the mannanase-producing Lactobacillus casei HDS-01 as the probiotic component and combined it with konjac powder, which contains konjac glucomannan (KGM), to create a synergistic synbiotic. The aim was to investigate its probiotic potential and the changes in gut microbiota and short-chain fatty acids (SCFAs). The results indicated that KGM selectively stimulated the growth of L. casei HDS-01, confirming their synergistic effect. The survival rate of L. casei HDS-01 at pH levels of 2.5–5.5, bile salt concentration of 0–0.35 g/L, and NaCl concentration of 1–8 g/L reached more than 55 %, suggesting that L. casei HDS-01 can survive in the gastrointestinal tract. Furthermore, the colonisation ability of L. casei HDS-01 in the intestinal tract was significantly enhanced by KGM. The antidigestive property of konjac oligo-glucomannan (KOGM) in gastric juice was better than that of inulin, with 94 % of KOGM expected to reach the jejunum of the small intestine after entering the human digestive system. In vitro fecal fermentation results indicated that the L. casei HDS-01-KGM synbiotic effectively promote the proliferation of gut SCFAs-producing bacteria (2.43 × 10 8 CFU/mL) and increase SCFAs production. The contents of acetic acid (7.68 ± 0.04 μg/mL), propionic acid (6.72 ± 0.03 μg/mL) and butyric acid (4.37 ± 0.06 μg/mL) were higher than those of the other treatment groups. Meanwhile, L. casei HDS-01-KGM synbiotic could enhance the population of beneficial bacteria, such as Pediococcus while significantly reducing harmful bacteria, such as Shigella . These results demonstrate the synergistic effect of L. casei HDS-01-KGM synbiotic and establish the foundation for its application in the food industry
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Lihua Zhang,Yuli Ning,Yingying Xin,Yinjiao Wei,Xinfang Liu,Bakht Ramin Shah,Xiaofan Zhang,Wei Xu
This study investigates the effects and underlying mechanisms of freeze-thawing on the mechanical properties of Pickering emulsion gels composed of konjac glucomannan/κ-carrageenan (KGM/CRG) induced by K 2 CO 3 . The results showed that as the number of freeze-thaw cycles increased, syneresis and water loss during the squeezing of the gels significantly rose, while their shear strength gradually increased. After two freeze-thaw cycles, the gel exhibited maximum hardness. Microstructural analysis revealed that ice crystals disrupted the original gel network, leading to the aggregation of oil droplets and the dissipation of water. During freezing, the crystallization of water enhanced interactions among polysaccharide molecules, resulting in a more robust and denser KGM-CRG network. X-ray diffraction analysis confirmed an increase in the crystallinity of the gel following freeze-thaw cycle treatment. Furthermore, compared to fresh samples, the freeze-thawed emulsion gels displayed higher storage and loss modulus. These findings suggest that Pickering emulsion gels show increased mechanical properties after treatment. Additionally, this study illustrated the potential mechanisms by which freeze-thaw treatment modifies the microstructure of Pickering emulsion gels and influences their gel properties, providing a theoretical foundation for the design of emulsion-gel foods through freeze-thaw cycle treatment.
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LANGMUIR
·
2025
·
IF 3.9
Lin Wang,Wei Liu,Xianrui Chen,Zhenzhen Wu,Xiuqing Guan,Yanping Lai,Zipei Zhang,Jingcheng Hao
The shelf life of delicate fruits, such as raspberries, is a significant challenge in food packaging. Although natural polysaccharide-based films are safe and biodegradable, their poor mechanical strength, high water sensitivity, and weak barrier properties often limit their use. This study incorporated konjac glucomannan (KGM) and gallic acid-modified MXene (MXene@GA) and carefully designed natural deep eutectic solvents (NADES) to develop a novel biobased nanocomposite film. The NADES systems were composed of glycine-citrate-caffeic acid, l-carnitine-citrate-caffeic acid, and amidosulfonic acid-citrate-caffeic acid. Moreover, they act as green plasticizers and help tailor the internal structures and surface properties of the films. The resulting films exhibited enhanced strength, ultraviolet protection, water resistance, and antioxidant activity. The incorporation of MXene@GA and NADES promoted better dispersion and interaction with the polymer matrix, further enhancing the mechanical and barrier properties. The final nanocomposite films were applied for raspberry preservation, which effectively extended the shelf life of the fruits at room temperature and under 4 °C storage conditions while maintaining fruit quality. This study provides a practical and innovative solution for developing safe and multifunctional food packaging materials for perishable products.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Qian Chen,Yueqi Wang,Hong Lin,Huan Xiang,Yanyan Wu
This study proposed an innovative integration of dynamic digestion model with additive manufacturing technology to investigate how inulin (IN)/konjac glucomannan (KGM) ratios modulate myofibrillar protein (MP) gel networks for dysphagia management. The optimized IN/KGM fomulation (P8–1:2, IN/KGM = 1:2 ( w /w)) promoted the formation of densely network structures. The P8–1:2 gel exhibited highest lycopene encapsulation efficiency (88.07 %) and excellent rheological properties while mantianing swallowing safety and 3D printability. During gastric digestion, KGM delayed matrix disintegration through carboxylic group-mediated pH buffering, whereas swelling barrier effect of IN impeded pepsin infiltration, suppressing lycopene burst release. The P8–1:2 gel showed the highest bioavailability (94.83 %) of lycopene at 120 min of gastrointestinal digestion. The IN/KGM synergistic strategy enabled mediate molecular interplay networks, achieving coordinated regulation of gel “swallowing performance - printing precision and digestive responsiveness”, which provided novel insights for personalized dysphagia diet design and precision nutrition.
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Food Bioscience
·
2025
·
IF 5.9
Yujiao Liang,Huazhong Yu,Ke Song,Xianwu Zhou,Liyan Liu,Jie Guo
This study explored konjac composite gel with hypoglycemic properties. Kudzu root resistant starch (KRS) was added to enhance the gel's characteristics. Single-factor and orthogonal experiments optimized preparation conditions, revealing an optimal process: konjac semolina: water is 1:40 (w/v), 90 °C, KRS 2.00 g, alkali 18 %, stirring for 45 min. The water-holding capacity of the konjac composite gel prepared by this process reached 90.22 %, which is 15.81 % higher than that of pure konjac gel (74.41 %). Characterization of the composite gel by SEM, texture profile analysis, and sensory evaluation confirmed its enhanced quality. The reinforced network structure fundamentally improved the composite gel's textural properties. Its hardness, springiness, and chewiness reached 2.4, 1.1, and 1.2 times those of native KGM, respectively, resulting in an optimized mouthfeel. In vitro gastrointestinal digestion simulations were performed to assess the digestibility of the composite gels. The starch hydrolysis rates of the konjac composite gel were 1.338 % and 9.688 %. The composite gel exhibited significant α -amylase and α -glucosidase inhibitory activities (IR = 55.84 % and 48.78 %), indicating its potential as a functional food for glycemic control.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
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IF 7.7
Zhuwei Wang,Qinqiu Zhang,Danka Bukvicki,Yi Xu,Yue Peng,Fan Li,Qing Zhang,Shuxiang Liu,Jing Yan,Shang Lin,Wen Qin
Okra is susceptible to browning during storage. The effects of konjac glucomannan/microcapsule of thymol edible coating (TKL) on antioxidant activity and reactive oxygen (ROS) synthesis of okra during low-temperature storage were investigated. Thymol edible coating of thymol concentration 40 mg/mL (TKL40) had a regulatory effect on okra browning. After 14 days of storage, compared with the control group, the weight loss rate of TKL was reduced by 5.26 %, the hardness was increased by 24.14 %, and the L ⁎ value was increased by 31 %. Moreover, TKL40 increased the scavenging capacity of okra for DPPH and ABTS free radicals, and activated catalase and superoxide dismutase activities by promoting the accumulation of total phenolics and flavonoids. TKL40 also reduced the cell membrane damage of okra during low-temperature storage by reducing the increase of malondialdehyde and H 2 O 2 during okra storage. Meanwhile, it delayed the increase of relative conductivity and the production of O 2 .- , inhibited the activity of polyphenol oxidase in the late stage, so reduced the combination of polyphenol oxidase and phenolics to reduce the browning. Therefore, TKL40 reduces okra pericarp browning by regulating antioxidant activity and ROS synthesis.
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Gels
·
2025
·Vol. 11
·期 12
·961
·
IF 5.3
Weifeng Chen,Guanchen Wu,Lanlan Zhang,Lihua Zhang,Bakht Ramin Shah,Wei Xu
The paper explored the impact of sodium caseinate (CAS) emulsion on the freeze–thaw stability of konjac glucomannan (KGM)/κ-carrageenan (KC) composite gels. It found that the emulsion and KGM both increased the viscoelasticity of the composite gel, giving it a greater elastic stress. Emulsion addition enhanced the water-holding capacity (WHC) of the KC gel from 72.36% to 89.34%. KGM addition further improved WHC to 97.54%. The hardness of the emulsion KGM/KC gel reached 9.35 N, while the values were essentially not affected by freeze–thaw. This study shows that CAS emulsion, especially under the regulation of KGM and KC, can improve the freeze–thaw stability of the gel system. The results show that emulsion has great potential in regulating the physical and textural properties of multiphase gels. The emulsion coupling method could effectively enhance the freeze–thaw stability of gels, which may provide a new strategy for the development of frozen multiphase gel foods.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Ying Liu,Min-hsiung Pan,Yi-shiou Chiou,Shudong Wei,Baomiao Ding
Zein, as an alcohol-soluble protein, in its native state is unsuitable for direct emulsion stabilization. In this study, zein was first subjected to alkali-heat treatment to enhance its hydrophilicity, obtaining alkali-heat-treated zein (AHZ). AHZ was then complexed with konjac glucomannan (KGM) to form AHZ-KGM complexes for stabilizing Pickering emulsions. Compared with AHZ alone, the AHZ-KGM complexes significantly improved emulsion stability, micromorphology, and microstructure. The emulsifying activity index (EAI) and emulsion stability index (ESI) of the emulsion increased to 50.251 m 2 /g and 48.893 min, respectively. Systematic analysis revealed that the complexes exhibited more fragmented and discrete micromorphologies, with KGM acting as a binder between AHZ particles. The surface and interfacial tensions of AHZ-KGM were significantly lower than those of AHZ. The complexes displayed smaller particle sizes (123.8 nm), more uniform distribution (0.239), and sufficient zeta potential (−25.3 mV). Moreover, the surface hydrophobicity and free sulfhydryl content of AHZ-KGM increased to 1473.1 (from 852.8) and 0.26 mmol/g (from 0.064 mmol/g), respectively, while the contact angle approached 90°, indicating enhanced amphiphilicity. Furthermore, spectral analysis revealed a decrease in α-helix content from 19.4 % (AHZ) to 17.3 % (AHZ-KGM), accompanied by an increase in β-sheet content from 18.6 % to 25.2 %. Hydrogen bonding played a key role in the interaction between the two monomers. These findings suggest that alkali-heat treatment combined with KGM complexation is a possible strategy for improving the emulsifying ability of zein, enabling its application in the stabilization of oil-in-water (O/W) Pickering emulsions.
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INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
·
2016
·
IF 1.451
Xin-Huai Zhao,Qian Geng
Impacts of exogenous microorganisms and tea polyphenols on acid production and conversion during in vitro colonic fermentation of konjac glucomannan (KGM) were assessed in this study. Colonic fermentation of KGM by the fecal extract of healthy adults resulted in a propionate-rich profile, as acetic, propionic, butyric and lactic acids production were 16.1, 13.0, 3.3 and 20.2 mmol/L, respectively. Inoculation of one of ten exogenous microorganisms in the fermentative systems increased acetic, propionic and butyric acids production by 50−230%, 9−190% and 110−350%, respectively, and also accelerated lactic acid conversion by 14−40%. Tea polyphenols in the fermentative systems showed clear inhibition on both acid production and conversion; however, this inhibition could be partially or mostly antagonised by the inoculated exogenous microorganisms, resulting in improved acid production and conversion. In total, Lactobacillus brevis and Sterptococcus thermophilus were more able to increase acid production, and the propionate-rich profile was not changed in all cases.
研究领域:
食品科学
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微生物学
·
营养学
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CARBOHYDRATE POLYMERS
·
2026
·
IF 13.2
Lihua Fan,Jiangxue Wang,Luyao Zhang,Wenrui Li,Di Wu,Yongning Wu,Guoliang Li
A multifunctional ZIF-67@Carmine (ZIF-67@Car) nanomaterial was synthesized and incorporated into a matrix of konjac glucomannan and carboxymethyl chitosan (KGM/CMCS, KC) to fabricate an intelligent active packaging film with dual functionality: active preservation and real-time freshness monitoring. Results indicated that KC remarkably enhanced the uniform distribution of ZIF-67@Car particle. Meanwhile, the addition of 20% ZIF-67@Car significantly improved the mechanical performance, hydrophobicity, and UV-blocking ability of the composite film. The optimized film demonstrated an ultimate tensile strength of 10.16 ± 1.05 Mpa and an elongation at break of 27.87 ± 3.53%. For active preservation, the film exhibited strong antioxidant activity (approximately 50% higher than pristine KC film) and potent antibacterial properties with over 99% inhibition rate. For intelligent monitoring, the film displayed a distinct colorimetric response to ammonia, transitioning from purple to brown during shrimp spoilage tests, enabling real-time visual freshness assessment. These findings confirm that the KC/ZIF-67@Car nanocomposite films, endowed with excellent antibacterial and ammonia-responsive functions, hold significant potential as intelligent active packaging materials for practical food preservation and quality assessment.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Jiaxin Duan,Lijuan Wang,Can Lu,Jie Guo,Nan Han,Hang Xiao,Yuanyuan Chen,Denglin Luo,Jinying Guo
Konjac glucomannan enhances starch gel quality and freeze–thaw stability. • Ultrasound produces firmer starch gels while effectively delaying staling process. • Konjac glucomannan and ultrasound synergistically optimize starch molecular structure. • Konjac glucomannan and ultrasound inhibit molecular reassociation. • The synergistic treatment effectively retards the starch retrogradation process. This study investigated the effects of konjac glucomannan (KGM) and ultrasound treatment on the transparency, retrogradation, freeze–thaw stability, thermal behavior, and structural characteristics of quinoa starch. Results revealed that the ultrasound–KGM treatment significantly enhanced the resistance of quinoa starch to retrogradation. Specifically, compared with ultrasound treatment alone, the combined treatment increased starch transparency by 0.31% and gel hardness by 12.16%. Microstructural analysis revealed the formation of a more continuous and compact starch network under the combined treatment. X–ray diffraction spectroscopy and Fourier transform infrared spectroscopy revealed increased relative crystallinity and a higher absorbance ratio at 1047/1022 cm −1 , indicating enhanced short–range molecular order and changes in the multi–scale structure of quinoa starch. These findings suggest that ultrasound–KGM treatment effectively delays the retrogradation of quinoa starch and improves its functional properties, offering a theoretical basis for the broader application of this combined treatment in starch–based food systems.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Hanbin Chen,Jie Shi,Junjie Tang,Jianxi Zhang,Ziyang Wu,Cailing Tong,Jie Pang
Novel dual sustained-release film with antioxidant/antibacterial synergy. • PACS grafting enables persistent antioxidant activity. • CV@ZIF-8 nanoparticles provide prolonged antibacterial release. • Enhanced barrier, mechanical and UV-shielding properties. • Effectively preserves strawberry quality and extends shelf life. Few bio-based active packaging films simultaneously achieve sustained antioxidant and antibacterial functions, making a dual sustained-release system highly desirable. To extend postharvest fruit shelf life, this study developed an active packaging film based on konjac glucomannan (KGM). A dual-release antioxidant and antibacterial system was constructed by introducing proanthocyanidin-grafted chitosan (PACS) and carvacrol-loaded ZIF-8 nanoparticles (CV@ZIF-8). The resulting KPCZ-3 film exhibited a tensile strength of 34.36 MPa, a water vapor permeability of 2.72 g·mm·m −2 ·day −1 ·kPa, and an oxygen permeability of 1.27 × 10 −3 g·s −1 ·m −2 . In strawberry preservation tests at 25 °C, the film synergistically delayed quality deterioration and maintained optimal sensory and nutritional quality for over 4 days. In addition, the film showed good biodegradability and biocompatibility. These results indicate that KGM/PACS/CV@ZIF-8 films, as novel degradable active packaging, have promising application prospects. Download: Download high-res image (159KB) Download: Download full-size image
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