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Author: search.filters.author.Nalinanon, SitthipongSubject: search.filters.subject.Konjac glucomannan

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    Ultrasonic-assisted preparation and characterization of sheepskin gelatin films modified with konjac glucomannan
    (2026-12-01)
    Hasdar, Muhamad
    ;
    Nalinanon, Sitthipong
    ;
    Kittiphattanabawon, Phanat
    ;
    Sriket, Chodsana
    Gelatin derived from sheepskin (GSS) is a promising biomaterial for edible, biodegradable films, but exhibits poor water resistance, mechanical weakness, and brittleness. This study developed ultrasound-assisted composite films based on GSS and konjac glucomannan (KG; 0–75% w/w) to enhance their functionality. The ultrasonic treatment (40 kHz, 15 min) improved homogeneity and reduced structural defects. KG incorporation significantly increased film thickness from 0.031 mm to 0.038 mm and tensile strength from 0.5118 MPa to 0.9601 MPa, while reducing water vapor transmission from 2.6974 g m⁻² day⁻¹ to 1.7304 g m⁻² day⁻¹ and water activity from 0.4526 to 0.3084. Swelling decreased from 4.77% to 3.82%, whereas water resistance improved from 95.23% to 96.18%. The optimal formulation (25% KG) provided a balance between strength, flexibility, and hydrophobicity. FTIR confirmed intermolecular hydrogen bonding between GSS and KG, and ultrasound promoted uniform dispersion and denser microstructures. These findings highlight ultrasound-assisted GSS/KG films as sustainable, protein-polysaccharide-based materials with superior physicochemical and barrier properties for eco-friendly food packaging applications.
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    Sustainable Goat Skin Gelatin-Based Edible Coatings Incorporated with Konjac Glucomannan: Physicochemical Properties and Preservation Efficacy on Strawberries
    (2026-04-01)
    Hasdar, Muhamad
    ;
    Nalinanon, Sitthipong
    ;
    Nirmal, Nilesh Prakash
    ;
    Petcharat, Tanyamon
    ;
    Sriket, Chodsana
    This study evaluated the effectiveness of edible coatings made from goat skin gelatin, with and without konjac glucomannan, for preserving strawberries at room temperature. Three groups were analyzed: a control group (EKG1), a gelatin coating group (EKG2), and a gelatin with konjac glucomannan group (EKG3). The addition of konjac glucomannan increased coating viscosity and thickness. While EKG3 initially raised total soluble solids, this difference disappeared by day 3. Both gelatin-based coatings maintained pH levels and showed no significant firmness difference between EKG2 and EKG3. The coatings effectively slowed color changes and pigment oxidation because they limited oxygen exposure. Weight loss was similar for EKG2 and EKG3, but EKG3 better preserved ascorbic acid on day 12. These results suggest that natural coatings can effectively reduce fruit spoilage, supporting sustainable food packaging and circular economy principles because they extend shelf life while being environmentally friendly.