Potential Use of Mixed Gels from Konjac Glucomannan and Native Starch for Encapsulation and Delivery of Aroma Compounds: A Review

Lafarge, Céline; Cayot, Nathalie

doi:10.1002/star.201700159

Cited by 16 publications

(16 citation statements)

References 73 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Konjac glucomannan may compete with starch for available water during gelatinization and swelling. On the other side, KGM can develop high viscosity during hydration (Lafarge & Cayot, ). For example, the viscosity (32 Pa·s) of 1% KGM solution at room temperature was significantly higher than a range of other polysaccharides (Lafarge & Cayot, ).…”

Section: Discussionmentioning

confidence: 99%

“…On the other side, KGM can develop high viscosity during hydration (Lafarge & Cayot, ). For example, the viscosity (32 Pa·s) of 1% KGM solution at room temperature was significantly higher than a range of other polysaccharides (Lafarge & Cayot, ). Thus, adding KGM to starch systems increased the viscosity of starch systems.…”

Section: Discussionmentioning

confidence: 99%

“…Thus, adding KGM to starch systems increased the viscosity of starch systems. KGM has high water‐binding capacity (Lafarge & Cayot, ). This contributed to the increased SP and WSI of quinoa and maize starch systems (Tables and ).…”

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of konjac glucomannan on physicochemical properties of quinoa and maize starches

Zhu

Zhang

2019

Cereal Chem

View full text Add to dashboard Cite

Background and objectives Konjac glucomannan (KGM) is a nonionic polysaccharide that can be used in food products for improved functionalities. Quinoa is becoming a popular ingredient for food formulations due to its attractive functional and nutritional properties. To better understand the interactions of KGM in starch‐based systems, the effect of added KGM up to 20% on physicochemical properties of quinoa starch was studied and compared to that of maize starch. Findings Konjac glucomannan addition increased viscosities of both starches during pasting. The addition increased the swelling power and water solubility of the starches, while improving the gelation of starch pastes. KGM addition decreased the in vitro digestibility of raw and cooked starches. Comparative analysis showed that KGM affected the properties of the two starches to similar extents. Conclusions Konjac glucomannan can be used to modify the functionalities of starch. This study provides basis to use KGM for food formulations with quinoa and maize. Significance and novelty Konjac glucomannan could be used as a food additive in starch systems for rheological modifications and glycemic control regardless of the starch granule size.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of konjac glucomannan on physicochemical properties of quinoa and maize starches

Zhu

Zhang

2019

Cereal Chem

View full text Add to dashboard Cite

show abstract

“…Isolated protein products were used for animal feed. Lafarge & Cayot () reviewed the potential of these starches to encapsulate aroma compounds formulating hydrated gels, given new opportunities to develop innovative products. Moreover, potato starch can provide health benefits like increasing the minerals absorption (e.g.…”

Section: Components In Potato Wastes: Composition and Propertiesmentioning

confidence: 99%

Valorisation of potato wastes

Torres

Domı́nguez

2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

Potato processing industry has a high degree of discarding, which currently has low added value being used primarily for animal feed. However, potato wastes offer a broad range of interesting components such as antioxidants, starch, protein or fibre with potential applications in the food and non-food industries. The recovery of these high valuable fractions using efficient multistage and multiproduct processes could be of great interest. This short review provides a general overview on the integral valorisation of potato wastes, offering an updated vision of the main residual parts generated during potato harvesting and processing, the high valuable obtained components focusing on the bioactive ones and the potential of the emerging extraction techniques over conventional ones. In addition, innovative applications are discussed to highlight the scientific and applied interest of these underutilised and undervalued fractions and to emphasise the integral valorisation of raw materials.

show abstract

“…KGM is a natural, soluble and neutral polysaccharide extracted from the roots and tubers of Amorphophallus konjac K. Koch , which has a long history as a food source in the subtropical and tropical regions of Asia [16], and has been widely used in food processing, chemical engineering, agriculture, medicine and other fields [17,18,19,20]. Gelation is one of the most important properties of KGM, which can form thermo-reversible and thermo-irreversible gel under certain conditions [21].…”

Section: Introductionmentioning

confidence: 99%

A Study of the Synergistic Interaction of Konjac Glucomannan/Curdlan Blend Systems under Alkaline Conditions

Yan

Pang

et al. 2019

Materials

View full text Add to dashboard Cite

To improve the gelation performance of konjac glucomannan (KGM) thermo-irreversible gel in the condition of alkaline, this study investigated the interactions between KGM and curdlan (CUD) in terms of the sol state and gelation process. The apparent viscosity, rheological properties during heating and cooling, thermodynamic properties, gelation properties and water holding capacity of KGM/CUD blend systems in an alkaline environment were studied using physical property testing instruments and methods. The results showed that the viscosity of the KGM/CUD blended solution was greater than the value calculated from the ideal mixing rules in the condition of alkaline (pH = 10.58). As the proportion of CUD in the system increased, the intersection of storage modulus (G’) and loss modulus (G”) shifted to low frequencies, the relaxation time gradually increased, and the degree of entanglement of molecular chains between these two components gradually increased. The addition of CUD helped decrease the gelation temperature of KGM, increased the gelation rate and inhibited the thinning phenomenon of KGM gels at low temperatures (2–20 °C). The addition of CUD increased the hardness and gel strength of KGM but did not significantly improve the water holding capacity of the KGM/CUD blend gel. The process of mixing KGM and CUD improved the thermal stability of the gel. In summary, KGM/CUD exhibited excellent compatibility under alkaline conditions, and the blend systems produced a “viscosifying effect”. KC8 and KC5 show better thermal stability, low temperature resistance and gel strength compared to KGM. This blended gel can be used as a structural support material to provide reference for the development of konjac bionic vegetarian products.

show abstract

Potential Use of Mixed Gels from Konjac Glucomannan and Native Starch for Encapsulation and Delivery of Aroma Compounds: A Review

Cited by 16 publications

References 73 publications

Effect of konjac glucomannan on physicochemical properties of quinoa and maize starches

Effect of konjac glucomannan on physicochemical properties of quinoa and maize starches

Valorisation of potato wastes

A Study of the Synergistic Interaction of Konjac Glucomannan/Curdlan Blend Systems under Alkaline Conditions

Contact Info

Product

Resources

About