FOOD CHEMISTRY
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2025
·
IF 9.8
Zihao Zhang,Lu Mu,Jinlong Li,Haixin Zhao,Hong-Man Hou,Gong-liang Zhang,Hongshun Hao,Jingran Bi
In order to address the issue of food contamination by microorganisms and effectively harness the antibacterial properties of nisin, we attempted to incorporate nisin into natural polymer films while addressing its inherent instability. An antibacterial food packaging film based on carboxymethyl chitosan (CCS) binding with L-cysteine (CYS) and oxidized konjac glucomannan (OKG) was developed through both Schiff base reaction and addition reaction of thiol aldehyde. To analyze the effect of addition reaction of thiol aldehyde on the CCS-CYS/OKG films' physicochemical properties, the CCS-CYS was prepared with different CYS combination rates, which were further used to fabricate composite films. It is found that the incorporation of CYS improved the mechanical properties of CCS-CYS/OKG films and facilitated the formation of a denser network structure. The incorporation of CYS also enhanced the film's ultraviolet barrier property, swelling behaviors, as well as loading and release capacity of nisin. As the CYS binding rate of 22.76 %, the CCS-CYS(2)/OKG film exhibited an efficient loading capacity for nisin at 91.53 % with a sustained release over 240 min. Kinetic model analysis revealed that nisin was released through non-Fickian diffusion, mainly driven by gradient concentration and osmotic pressure. Furthermore, the CCS-CYS(2)/OKG-nisin film also displayed significant antibacterial activity against Staphylococcus aureus with an inhibition zone diameter of 22.63 mm at 10 h, thereby, that was also successfully employed for salmon preservation.
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FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Wenjing Chen,Sha Li,Amgad Albahi,Shuxin Ye,Jing Li,Bin Li
Konjac glucomannan (KGM) can significantly prolong gastrointestinal digestion. However, it is still worth investigating whether the macromolecular crowding (MMC) induced by KGM is correlated with digestion. In this paper, the MMC effect was quantified by fluorescence resonance energy transfer and microrheology, and the digests of starch, protein, and oil were determined. The digestive enzymes were analyzed by enzyme reaction kinetic and fluorescence quenching. The results showed that higher molecular weight (604.85 ∼ 1002.21 kDa) KGM created a larger MMC (>0.8), and influenced the digestion of macronutrients; the digests of starch, protein, and oil all decreased significantly. MMC induced by KGM decreased the Michaelis-Menten constants (K m and V max ) of pancreatic α-amylase (PPA), pepsin (PEP), and pancreatic lipase (PPL). The larger MMC (>0.8) induced by KGM resulted in the decrease of fluorescence quenching constants (K sv ) in PPA and PPL, and the increase of K sv in PEP. Therefore, varying degrees of MMC induced by KGM could play a role in regulating digestion and the inhibitory effect on digestion was more significant in a relatively more crowded environment induced by KGM. This study provides theoretical support for the strategies of nutrient digestion regulation from the perspective of MMC caused by dietary fiber.
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JOURNAL OF FOOD SCIENCE
·
2025
·Vol. 90
·期 9
·e70520
·
IF 3.4
Ran Feng,Xin-Yue Liu,Bao-Cai Xu,Bao Zhang
This study aims to evaluate the use of the emulsion gel stabilized by konjac glucomannan (KGM) as a substitute for pork fat and investigates its effects on the quality attributes of meat patties. The substitution resulted in enhanced visual presentation and a more intricate protein network structure, while reducing the cooking loss of the meat patties. Notably, the textural properties of the patties remained unaffected with fat substitution levels ranging from 0% to 80%. The cooking loss of fat-substituted patties showed a reduction of up to 44% compared with the control group. Besides, the water mobility was also impeded by the emulsion gel addition, which further influenced the meat quality, such as storage stability. The storage test showed that the peroxide value and malondialdehyde value of the meat patties with emulsion gel were lower than the control group, and decreased with the increased substitution ratio, indicating that the emulsion gel slowed down the lipid oxidation rate of meat patties. This work confirmed the potential and positive impact of substituting animal fat with KGM-stabilized emulsion gel.
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Food Chemistry-X
·
2025
·
IF 8.2
Lijuan Han,Shiqi Zhang,Yingxin Chen,Lingzhi Su,Junbo He,Weinong Zhang
Bigels were prepared from ethyl cellulose oleogels and binary hydrogels containing konjac glucomannan (KGM) and two homologous proteins: casein (CS) and whey protein isolate (WPI). An increase in CS concentration led to an initial enhancement, followed by a reduction in the yield stress and hardness of the bigels. Conversely, variations in WPI concentration did not have a significant effect on these properties. As protein concentration increased, WPI-based bigels maintained the hydrogel-in-oleogel structure, whereas CS-based bigels exhibited phase inversion. The change in binary hydrogels was responsible for the structural evolution and property differences in bigels. Both CS–KGM and WPI–KGM binary hydrogels played a role in stabilizing the droplets and decreasing interfacial tension. Notably, CS–KGM mixtures demonstrated superior emulsification performance compared to WPI–KGM mixtures. By changing the type and concentrations of proteins used, different emulsification abilities can be achieved in hydrogel solutions, which in turn control the structural properties of the corresponding bigels.
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FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Wenqing Zhao,Wei Liang,Qian Lin,Jie Zeng,Haiyan Ga,Wenhao Li
The rational construction of gel-tailored foods has received increasing attention, and this work establishes a novel ternary gel system by incorporating konjac glucomannan (KGM) and fatty acids. The results showed that the introduction of palmitic acid and stearic acid weakened the ordered structure of the system. Meanwhile, incorporating KGM enhanced the system's cohesion, which is evident in the increased densification and aggregation behavior within the gel network. Meanwhile, both KGM and fatty acids led to a significant increase in the viscoelasticity of the system. During storage, the crosslinking matrix formed by the two reduced water migration and water loss, slowing down the increase of system hardness (from 784.25 g to 305.22 g) and effectively prolonging the shelf-life of the product while maintaining the color properties of the gel. These results provide ideas for functionalized gel food design and development while enriching the application scope of miscellaneous grain fractions in foodstuffs.
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Foods
·
2026
·Vol. 15
·期 18
·3235
·
IF 6
Peng Huang,Lei Cao,Mingzhen Li,Fang Wu,Yujia Xia,Shuyi Li,Tongtong Ye,Shuxin Peng,Lin Ye,Pinyao Zhao,Wen Qin
The escalating environmental burden of conventional plastic food packaging has intensified the search for sustainable, biodegradable alternatives. However, single-component polysaccharide edible films often exhibit suboptimal mechanical and barrier properties, which limits their practical applicability. In this study, pullulan (PUL), konjac glucomannan (KGM) and low-acyl gellan gum (LGG) were blended as film-forming substrates with glycerol as a plasticiser. Single-factor experiments combined with Box–Behnken response surface methodology (RSM) were employed to optimise the formulation of ternary edible composite films. The effects of PUL, KGM and LGG concentrations on mechanical properties and water vapour permeability (WVP) were systematically investigated. The optimised film was comprehensively characterised for microstructure, physical barrier performance, antioxidant activity, soil disintegration, bacteriostatic capacity and plum preservation efficiency. The optimal formulation comprised 1.43 g/100 mL PUL, 0.24 g/100 mL KGM and 0.48 g/100 mL LGG. Under these conditions, the composite film exhibited a transparent and smooth appearance, with a continuous and dense internal microstructure. The comprehensive performance score (K) reached 0.805 ± 0.013, with a WVP of 2.75 ± 0.17 g·μm/(m 2 ·h·kPa), light transmittance of 89.93% ± 1.26%, tensile strength (TS) of 3.05 ± 0.14 N/cm 2 , elongation at break (EB) of 64.57% ± 0.58% and DPPH radical scavenging activity of 34.12% ± 0.96%. Storage trials on two plum varieties demonstrated that the composite coating effectively mitigated fruit weight loss, retarded peel browning and pulp softening, and maintained superior sensory quality throughout storage. Overall, the PUL/KGM/LGG ternary edible composite film exhibited favourable mechanical strength, promising water vapour barrier properties and moderate antioxidant activity, suggesting its potential as a useful reference for the further development and industrial adoption of biodegradable edible films in fruit and vegetable preservation.
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FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Cikun Liu,Beibei Ye,Shumin Yi,Xuepeng Li,Yanshun Xu,Wenshui Xia
The emulsified surimi gels (ESGs) with soft texture and smooth taste are extremely susceptible to deterioration during freeze-thawing (FT) processes, which often brings about poor appearance and acceptability. However, how to improve the FT stability of ESGs remains an unmet challenge. In this work, the ESGs with single soybean oil, or surimi particles (SPs) and konjac glucomannan (KGM) based Pickering emulsions via one-step or layer-by-layer approaches were first prepared and the rheological characteristics of these ESGs were investigated. Then, the gel properties, lipid oxidation, protein degradation and protein-lipid interactions of ESGs subjected to various FT cycles were further explored. Results showed that the SPs and KGM based Pickering emulsions acting as active fillers improved the viscoelastic modulus of ESGs, rather than simply “dispersing in the pores of gel networks”, in contrast to samples with single soybean oil. Although successive FT cycles destroyed the thawing drip loss, water holding capacity and network skeletons, as well as increased lipid oxidation of ESGs, the SPs and KGM based Pickering emulsions filled ESGs exhibited greater gel properties than the groups without addition of Pickering emulsions after FT treatments, indicating both Pickering emulsions were beneficial to maintain the initial quality of ESGs during these FT processes. Additionally, both Pickering emulsions changed the crystallization behaviors of water and oil in the ESGs. From a molecular view, we also observed that these existed protein aggregates with low or high molecular weight, and strong protein-lipid interactions in the Pickering emulsions filled ESGs whether FT treatments or not, which were closely related to the high FT stability of samples. Generally, the SPs and KGM stabilized Pickering emulsions with various interface structures had certain potential to regulate the formation and FT stability of the ESGs.
研究领域:
食品科学
·
生物化学
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2026
·
IF 8.7
Lihui Zhang,Jieni Liu,Yunsi Ran,Chung Lim Law,Linlin Zhao,Dahui Liu
This study reports an innovative, eco-friendly high-voltage electrostatic field (HVEF) approach for synthesizing konjac glucomannan-ferulic acid (KGM-FC) conjugates and evaluates their efficacy as edible coatings for preserving fresh Gastrodia elata . HVEF treatment (10–30 kV, 20 min) successfully induced covalent grafting between KGM and FC, achieving optimal performance at 20 kV with a grafting ratio of 42.93%, significantly higher than physical mixtures (28.83%). Structural characterization using UV–Vis, FT-IR, and SEM confirmed successful covalent bond formation, while XRD and TGA analyses revealed reduced crystallinity and modified thermal stability in the conjugates. The HVEF-synthesized KGM-FC conjugates exhibited enhanced in vitro antioxidant activity (DPPH scavenging >65% at 2.5 mg/mL) and dose-dependent antifungal efficacy (complete inhibition of T. harzianum and F. redolens at 3.2 mg/mL). When applied as edible coatings (1% w / v ) via spraying, the HVEF-treated KGM-FC-20 formulation significantly extended G. elata shelf-life during 50-day storage, reducing weight loss by 29.79%, suppressing microbial growth (5.23 vs. 7.69 log CFU/g in control), and preserving flavonoid content (1.61-fold higher than control). This work establishes HVEF as a promising, scalable, and sustainable technology for fabricating functional polysaccharide-polyphenol conjugates with enhanced preservation properties. The resulting coatings demonstrate significant potential for extending shelf-life, maintaining post-harvest quality, and reducing microbial spoilage of fresh produce, offering a green and effective alternative to conventional chemical synthesis methods for food preservation applications. Future studies should investigate the underlying molecular mechanisms of HVEF-induced grafting and explore scale-up feasibility for commercial applications.
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CARBOHYDRATE POLYMERS
·
2024
·
IF 10.7
Hongcai Li,Weiteng Tan,Mengxin Hou,Shuang Yang,Caiyun Liu,Mengzhen Han,Jingjing Liang,Zhenpeng Gao
Developing multifunctional films with antibacterial, antioxidant, and sustained-release properties is a robust strategy for preventing contamination of perishable fruits by foodborne microorganisms. This study engineered a sustained-release biodegradable antibacterial film loaded with EGCG (Pickering emulsion (PE)/α-Cyclodextrin (α-CD)/Konjac glucomannan (KGM)) through multi-strategy cross-linking for fruit preservation. EGCG is stabilized using PE and incorporated into the α-CD/KGM inclusion compound; the unique structure of α-CD enhances EGCG encapsulation, while KGM provides the film toughness and surface adhesion. The composite film's physicochemical properties, antioxidant, bacteriostatic and biodegradability were studied. Results showed that Pickering emulsions with 3 % oil phase exhibited excellent stability. Moreover, α-CD introduction increased the loading and sustained release of EGCG from the film, and its concentration significantly affected the light transmission, thermal stability, mechanical strength, mechanical characteristics and antioxidant capacity of the composite membrane. Antioxidant and antimicrobial activities of the composite film increased significantly with increasing α-CD concentration. Application of the film to tomatoes and strawberries effectively inhibited Escherichia coli and Staphylococcus aureus growth, prolonging the shelf-life of the fruits. Notably, the composite film exhibits superior biodegradability in soil. This EGCG-loaded PE/α-CD/KGM composite film is anticipated to be a multifunctional antimicrobial preservation material with sustained-release properties and biodegradable for perishable food applications.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Xiaoqing Ding,Danlei Li,Yibin Xu,Yuanyuan Wang,Shuang Liang,Lingyu Xie,Weiqiang Yu,Xiuan Zhan,Aikun Fu
In this study, we developed a novel delivery system using carboxymethyl konjac glucomannan-chitosan (CMKGM-CS) nanogels stabilized single and double emulsion incorporated into alginate hydrogel as microcapsule matrix for intestinal-targeted delivery of probiotics. Through in vitro experiments, it was demonstrated that alginate hydrogel provided favorable biocompatible growth conditions for the proliferation of Lactobacillus reuteri (LR). The alginate hydrogel containing single (ASE) or double emulsions (ACG) enhanced the resistance of LR to various adverse environments. Simulated gastrointestinal digestion experiments revealed that the survivability of LR in free, CON, ASE and ACG group decreased by 6.45 log CFU/g, 4.21 log CFU/g, 1.26 log CFU/g and 0.65 log CFU/g, respectively. In vivo studies conducted in mice showed that ACG maintained its integrity during passage through the stomach and released the probiotics in the targeted intestinal area, whereas the pure alginate hydrogels (CON) were prematurely released in the gastrointestinal tract. Moreover, the viable counts of ACG in different intestinal segments (jejunum, ileum, cecum, and colon) were increased by 1.11, 1.42, 1.68, and 1.89 log CFU/g, respectively, after 72 h of oral administration compared to the CON group. This research contributed valuable insights into the development of an effective microbial delivery system with potential applications in the biopharmaceutical and food industries.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Xuewen Ni,Weilu Xiao,Xiaohan Liu,Shuangyang Peng,Yuehan Wu,Zhiming Gao
With increasing demands for environmental protection and food safety, biodegradable active food packaging is gaining attention. Hereby, konjac glucomannan/carrageenan blend films (KCNTO) incorporating Litsea cubeba essential oil (LCEO) Pickering emulsion stabilized by cellulose nanocrystals/tannic acid were developed and evaluated for their preservation effect on pork. The formation, structure, physical properties, antioxidant and antimicrobial activities of KCNTO, as well as the release of LCEO were investigated. The results showed that the viscosity and pseudoplasticity of KCNTO film-forming solutions decreased due to LCEO Pickering emulsion interfering with the molecular entanglement network of konjac glucomannan/carrageenan. LCEO droplets were homogeneously distributed in KCNTO to make its structure loose. Hydrogen bonding interactions occurred between LCEO Pickering emulsion and the film matrix. The addition of LCEO Pickering emulsion improved KCNTO's elongation at break, water contact angle, water vapor barrier and UV shielding, while giving it excellent antioxidant and antimicrobial activities. LCEO was slowly and sustainably released from KCNTO at 25 °C in air. KCNTO-8 maintained the quality of pork by slowing down the increase in pH, aerobic plate count and thiobarbituric acid reactive substances during storage at 4 °C. The findings suggested that KCNTO was a promising active packaging material for pork preservation.
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Foods
·
2026
·Vol. 15
·期 19
·3471
·
IF 6
Jingyi Huo,Meiduo Xue,Shengjun Chen,Yangli Chen,Yumeng Wei,Lijuan Xu,Meng Li,Xinru Fan,Soottawat Benjakul,Qiancheng Zhao
In this study, we used silver carp (Hypophthalmichthys molitrix) and sea cucumber (Apostichopus japonicus) as the primary protein sources and supplemented them with konjac glucomannan (KGM) or inulin (INU) at concentrations of 0%, 0.5%, 1.0%, and 1.5% to evaluate the gelling properties, textural characteristics, rheological behaviors, and in vitro digestibility of the resulting composite gels. The gastrointestinal digestion behavior, structural changes, and functional characteristics of these gels under simulated adult and elderly physiological conditions were also systematically investigated to clarify how different physiological stages influence their digestive fate. The results showed that incorporating KGM or INU modified hydrogen bonding and protein–polysaccharide interactions within the gel network, thereby regulating the structural integrity and rheological properties of the composite gels. According to the International Dysphagia Diet Standardization Initiative (IDDSI) framework, the KGM/INU-modified gels successfully passed the prescribed tests and were classified as level 4 (pureed/extremely thick) and level 6 (soft and bite-sized) foods, confirming their suitability for dysphagia management. Compared with the control group, the 0.5% KGM group showed the most desirable texture profile, with significantly lower hardness, chewiness, and adhesiveness, and higher cohesiveness (p< 0.05), while the 1.0% INU group exhibited the greatest enhancement in gel strength and viscoelasticity, as evidenced by the highest storage modulus (G′) and loss modulus (G″) (p< 0.05). Moreover, both adult and elderly in vitro digestion models showed extensive proteolysis of the composite gels, together with reduced protein aggregation, a looser microstructure in the digesta, and enhanced antioxidant capacity. Notably, the elderly model generally showed higher digestibility than the adult model, accompanied by greater release of free amino acids and antioxidant constituents (p< 0.05). Overall, these findings indicate that KGM/INU-modified composite gels possess promising potential as texture-modified foods, while the two in vitro physiological models provide a valuable platform for evaluating their digestion-related properties. KGM/INU-modified composite gels thus provide a promising platform for developing texture-modified, nutritionally fortified foods suitable for elderly individuals with swallowing impairments and adults who require safe, readily digestible dietary options.
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