The Volatile Compounds Change during Fermentation of Seedling.

It is important to eliminate the fishy odor and improve the aroma quality of seafood. In this study, the () seedling, which is a new food material, was investigated for the effects of fermentation with ( through sensory evaluation, GC-MS, and odor activity value (OAV) analysis. GC-MS analysis revealed the presence of 43 volatile compounds in the unfermented seedling, with 1-octen-3-ol, hexanal, and trans-2,4-decadienal identified as the main contributors to its fishy odor.

Development of antimicrobial packaging materials by incorporation of gallic acid into Ca crosslinking konjac glucomannan/gellan gum films.

Antibacterial films were prepared by incorporating konjac glucomannan (KGM) and gellan gum (GG) as a matrix, glycerin as a plasticizer, CaCl as a cross-linking agent, and gallic acid as a natural antibacterial agent. Structure was analyzed by using Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). Thermal stability of the blends was higher than pure GG, due to Ca crosslinking between GG and KGM.

Fabrication of chitosan-coated konjac glucomannan/sodium alginate/graphene oxide microspheres with enhanced colon-targeted delivery.

Microspheres play an increasingly important role in the food and medicine industries. In this study, konjac glucomannan (KGM)/sodium alginate (SA)/graphene oxide (GO) solution was injected into CaCl solution under high-voltage static electricity assistance to fabricate microspheres. Then, chitosan (CS) was coated on the surface of the microspheres to enhance their stability.

Effects of konjac glucomannan on the structure, properties, and drug release characteristics of agarose hydrogels.

Pure agarose (AG) hydrogels have strong rigidity and brittleness, which greatly limit their applications. Therefore, in this study, konjac glucomannan (KGM) was used to improve the properties of AG hydrogels. The effect of KGM on the structure and properties of AG hydrogels was investigated by rotational rheometry, Fourier Transform Infrared Spectroscopy, X-ray Diffraction, and Scanning Electron Microscopy.

Mussel-inspired fabrication of konjac glucomannan/microcrystalline cellulose intelligent hydrogel with pH-responsive sustained release behavior.

Intelligent hydrogels are attractive biomaterials for various applications, however, fabricating a hydrogel with both adequate self-healing ability and mechanical properties remains a challenge. Herein, a series of novel intelligent konjac glucomannan (KGM)/microcrystalline cellulose (MCC) hydrogels were prepared vis the mussel-inspired chemistry. MCC was firstly functionalized by the oxidative polymerization of dopamine, and the intelligent hydrogels were obtained by mixing aqueous solutions of KGM and functionalized MCC (PDMCC).

Mussel-Inspired Fabrication of Konjac Glucomannan/Poly (Lactic Acid) Cryogels with Enhanced Thermal and Mechanical Properties.

Three-dimensional nanofibers cryogels (NFCs) with both thermally-tolerant and mechanically-robust properties have potential for wide application in biomedical or food areas; however, creating such NFCs has proven to be extremely challenging. In this study, konjac glucomannan (KGM)/poly (lactic acid) (PLA)-based novel NFCs were prepared by the incorporation of the mussel-inspired protein polydopamine (PDA) via a facile and environmentally-friendly electrospinning and freeze-shaping technique. The obtained KGM/PLA/PDA (KPP) NFCs were characterized by field emission scanning electron microscopy (FE-SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermogravimetric analysis (TGA), differential scanning calorimetry (DSC) and compressive and tensile test.