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Has files: NoSubject: 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.
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    Investigation on the interactions between glucomannans and bifidobacterium protein by using molecular dynamics simulations
    (2018-01-01)
    Jensupakarn, Napassorn
    ;
    Chotpatiwetchkul, Warot
    ;
    Gleeson, Duangkamol
    ;
    Boonyarattanakalin, Kanokthip
    Konjac glucomannan is a polysaccharide extracted from the Amorphophallus konjac K.Koch plant. It is often used as food additives due to their low toxicity, biodegradability and low calories. The unique properties of konjac glucomannan is its prebiotic activities. Konjac glucomannan which cannot be digested and absorbed in human stomachs and small intestines. Therefore, it is fermented in the large intestine and becomes food for the beneficial bacteria or probiotics especially bifidobacteria and lactobacilli in human colons. This study examined the effect of the size of konjac glucomannan on the prebiotic property. The interactions between the different degrees of polymerization of konjac glucomannan and Bifidobacterium protein were investigated in 0.15 M sodium chloride solution at 310 K by using molecular dynamics simulation. The results have shown that water molecules dramatically affect the alignment of konjac glucomannan in the system. The active site of Bifidobacterium protein that determined by the calculations are composed of ASP154, ARG49, ASN206, and ASN401. The lowest flexibility of GM5 structure shows strong interactions with Bifidobacterium protein. The most suitable size of konjac glucomannan that can bind with the protein has the degrees of polymerization no more than 8.
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    Production of konjac glucomannan antimicrobial film for extending shelf life of fresh-cut vegetables
    (2017-03-01)
    Saeheng, Panya
    ;
    Eamsakulrat, Panuwat
    ;
    Mekkerdchoo, Orachorn
    ;
    Borompichaichartkul, Chaleeda
    The aim of this research was to produce konjac glucomannan (KGM) antimicrobial film with added sweet basil oil (SB) (Ocimum basilicum) as an antimicrobial agent for inhibiting coliform bacteria which is the type most often found in fresh-cut vegetables. The concentrations of SB oil in the emulsion that inhibited the most antimicrobial growth were 4% and 6% (v/v). Film-forming conditions were evaluated by varying the volume of KGM solution per area (0.325, 0.455 and 0.585 mLcm<sup>−2</sup>) and the concentration of SB oil (4% and 6%). After mixing the film emulsions, the emulsions were dried on a tray dryer at 50 °C for 10 h. After drying, the results showed that KGM film made at 0.325 mLcm<sup>−2</sup> with SB oil at 4% resulted in the smoothest surface. When the film was tested against Escherichia coli, KGM at 0.325 mLcm<sup>−2</sup> with 4% SB oil and at 455 mLcm<sup>−2</sup> with 6% SB oil produced the greatest inhibition. Film with SB oil at 4% was used to study film properties. Physical properties of the film such as tensile strength (68.08 MPa) and % elongation (33.56%) as well as water vapor transmission rate (4.44 × 10<sup>−3</sup> gcm<sup>−2</sup>h<sup>−1</sup>) were determined. The KGM/SB film did not show an antimicrobial effect on packages of fresh-cut baby cos lettuce or spring onion under the experimental conditions. Further work will be carried out to study more closely the controlled release properties of KGM/SB film to enhance its antimicrobial effects. These improvements could help to develop a more successful application for its use as a natural biopreservative in minimally-processed products like fresh-cut vegetables.