Interaction mechanism, fabrication strategies, and advanced applications of konjac glucomannan-based mixed polysaccharide systems.
- PubMed: 39671921
- DOI: 10.1016/j.foodchem.2024.142426
Study Design
- Type
- Review
Due to its high viscoelasticity and positive health benefits, konjac glucomannan (KGM)-based mixed polysaccharide systems are widely applied in food processing and pharmaceuticals. However, a knowledge gap exists between the relationship between KGM interactions with different polysaccharides and the resulting food processing properties and health benefits. This review elaborately aims to address this research gap by analyzing the literature on the updated KGM-based binary thermodynamic compatibility systems, classified and discussed according to the basic gel models. Further fabrication and tailored strategies for improving gel properties and the resulting changes in food production and processing, nutrient digestion and absorption, and health benefits are explored. The development of future food should combine with structural food theory and colloidal nutrition based on soft condensed matter physics, intersected chemistry, biology, and engineering to achieve technological innovation.