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

Development of starch-cellulose composite films with antimicrobial potential

This study explored the structure and performance of starch-based antibacterial films reinforced with black tea cellulose nanocrystals (BT-CNCs). The optimal addition amount of BT-CNCs is 5 % (w/w Starch). This nanocrystal-infused film, incorporating chitosan (CS), ε-polylysine (ε-PL), and zinc oxide nanoparticles (ZnONP) as antibacterial agents, exhibited a smooth, continuous surface. The addition of BT-CNCs and antibacterial agents did not change the group characteristic peaks of the film, but changed the crystallinity slightly. The films, namely St, St/CNCs, St/CNCs/CS, and St/CNCs/ε-P, maintained high light transmittance (above 80 %), except for the St/CNCs/ZnONP film, which effectively shielded UV radiation. The combined use of antibacterial agents and BT-CNCs enhanced the water and oxygen barrier properties of the film. Notably, the St/CNCs/CS film exhibited the lowest solubility (17.74 % ± 0.36) and the highest tensile strength (14.23 ± 0.16 MPa). The antibacterial efficacy of the films decreased in the order of St/CNCs/ZnONP, St/CNCs/ε-PL, and St/CNCs/CS, with a more pronounced inhibitory effect on E. coli compared to S. aureus. This study marries natural waste recycling with cutting-edge food packaging technology, setting a new benchmark for the development of sustainable packaging materials.

Electrospun Photodynamic Antibacterial Konjac Glucomannan/Polyvinylpyrrolidone Nanofibers Incorporated with Lignin-Zinc Oxide Nanoparticles and Curcumin for Food Packaging

Due to the growing concerns surrounding microbial contamination and food safety, there has been a surge of interest in fabricating novel food packaging with highly efficient antibacterial activity. Herein, we describe novel photodynamic antibacterial konjac glucomannan (KGM)/polyvinylpyrrolidone (PVP) nanofibers incorporated with lignin-zinc oxide composite nanoparticles (L-ZnONPs) and curcumin (Cur) via electrospinning technology. The resulting KGM/PVP/Cur/L-ZnONPs nanofibers exhibited favorable hydrophobic properties (water contact angle: 118.1°), thermal stability, and flexibility (elongation at break: 241.9%). Notably, the inclusion of L-ZnONPs and Cur endowed the nanofibers with remarkable antioxidant (ABTS radical scavenging activity: 98.1%) and photodynamic antimicrobial properties, demonstrating enhanced inhibitory effect against both Staphylococcus aureus (inhibition: 12.4 mm) and Escherichia coli (12.1 mm). As a proof-of-concept study, we evaluated the feasibility of applying nanofibers to fresh strawberries, and the findings demonstrated that our nanofibers could delay strawberry spoilage and inhibit microbial growth. This photodynamic antimicrobial approach holds promise for design of highly efficient antibacterial food packaging, thereby contributing to enhanced food safety and quality assurance.

Effects of Starch Addition on KGM Sol's Pasting, Rheological Properties, and Gel Texture

Konjac tofu is an irreversible gel formed by removing the acetyl group from konjac glucomannan (KGM) through alkaline heating. This type of food is low in calories, filling, and healthy, making it popular in the market. However, pure konjac tofu has a hard texture and lacks flavor when heated. To improve its taste and appearance, the effects of three varieties of native starch, including corn starch (CS), Canna edulis Ker starch (CKS), and potato starch (PS), on the formation of pasting and rheological properties of the KGM sol were investigated. Konjac tofu samples that incorporated different types and quantities of starch were prepared and analyzed in terms of structure, texture, dehydration, and flavor, with pure konjac tofu serving as a reference. The findings revealed that KGM mixed with a concentration of 4.2% CS, or 0.85% CKS, or 0.85% PS of the total mass produced a gel with the highest viscosity and a steady structure. Texture profile analysis indexes of these combinations were superior to pure KGM, and the konjac-starch tofu had a lamellar network structure. Thus, konjac tofu with the addition of starch has a higher quality texture, lower dehydration, and improved flavor compared to pure KGM gel.

Stable O/W emulsions and oleogels with amphiphilic konjac glucomannan network: preparation, characterization, and application

BACKGROUND

The stabilization of oil-in-water (O/W) emulsions has long been explored. Assembly of polymer networks is an effective method for stabilizing O/W emulsions. Konjac glucomannan (KGM) is a plant polysaccharide and the network of KGM gel is a good candidate for stabilizing O/W emulsions based on its high viscosity and thickening properties. However, natural KGM has strong hydrophilicity and is not able to offer interfacial activity. Octenyl succinic anhydride (OSA) is a hydrophobic molecule, which is widely used as thickener and stabilizer in food emulsions. In this work, the amphiphilic biopolymer (OSA-KGM) was fabricated by modifying the KGM with OSA. Furthermore, OSA-KGM biopolymer was used to prepare O/W emulsions, which were then freeze-dried and used to prepare oleogels as fat substitute for bakery products.

RESULTS

OSA-KGM had advanced hydrophobicity with water contact angle 81.13° and adsorption behavior at the oil-water interface, with interfacial tension decreasing from 18.52 to 13.57 mN m^-1 within 1 h. The emulsification of OSA-KGM remarkably improved the stability of emulsions without phase separation during storage for 31 days. Oleogels with OSA-KGM showed good thixotropic and structure recovery properties (approximately 100%) and low oil loss (from 69.5% to 50.4%). Cakes made from oleogels had a softer texture than cakes made from peanut oil and margarine.

CONCLUSION

Amphiphilic biopolymer OSA-KGM shows advanced interfacial activity and hydrophobicity. This paper provides an insight into preparing stable O/W emulsions with a new biopolymer and oleogels potentially applied as fat substitute in bakery products. © 2022 Society of Chemical Industry.

Improvement of Storage Stability of Zein-Based Pickering Emulsions by the Combination of Konjac Glucomannan and L-Lysine

In this work, L-lysine (Lys) was employed together with konjac glucomannan (KGM) to fabricate zein colloidal particles (ZCPs) aimed at enhancing the storage stability of Pickering emulsions. With the addition of Lys, zein-Lys colloidal particles (ZLCPs) and zein-Lys-KGM (ZLKCPs) exhibited smaller particle size (133.64 ± 1.43, 162.54 ± 3.51 nm), polydispersity index (PDI) (0.10 ± 0.029, 0.13 ± 0.022), π value, and more adsorbed protein. Meanwhile, KGM underwent deamidation in an alkaline solution, so the emulsions stabilized by ZLKCPs exhibited a solid gel-like structure with higher storage modulus (G′) and loss modulus (G′′), leading to lower fluidity and better stability. The synergistic effects of Lys and KGM improved the stability of the emulsion. Hydrophobic interactions and hydrogen bonds were the main driving forces forming colloidal particles, which were determined by driving force analysis.

A Biodegradable Chitosan-Polyurethane Cryogel with Switchable Shape Memory

Cryogels are matrices that are formed in moderately frozen solutions of monomeric or polymeric precursors. They have the advantages of interconnected macropores, structural stability, and compressibility. Meanwhile, thermally induced shape memory is an attractive feature of certain functional materials. Although there have been several studies concerning shape-memory cryogels, little work has been conducted on shape-memory cryogels with biodegradability. In this study, a water-based biodegradable difunctional polyurethane with a shape-memory property was synthesized and used as the nanoparticulate crosslinker to react with chitosan to form a shape-memory cryogel. The thermally induced shape-memory mechanism was clarified using in situ wide-angle X-ray scattering (WAXS) and small-angle X-ray scattering (SAXS) during the shape-memory process. The in situ WAXS showed the changes of crystallinity in the crosslinker and the cryogel during the shape fixation and recovery processes. The in situ SAXS revealed the orientation of crystallinity of the crosslinker and the cryogel as the mechanism for shape memory. The strip-shape cryogel was deformed at 50 °C to U-shape and fixed at - 20 °C, which was squeezable at 25 °C and returned to the strip-shape at 50 °C in air. The shape recovery was further tested in water at two different temperatures. The injected cryogel recovered the U-shape in 4 °C water, representing elastic recovery, and transformed to a long strip in 37 °C water, representing the switchable shape memory. Moreover, the shape-memory cryogel sheet with a large dimension (10 mm × 10 mm × 1.1 mm cryogel sheet) or with complex structures (N, T, and U shapes) could be fixed as a rod, injected through a 16 G needle, and return to its original shape in 37 °C water, all of which could not be achieved by the conventional cryogel. Human mesenchymal stem cells grown in the shape-memory cryogel scaffolds displayed long-term proliferation and chondrogenic potential. Their unique injectability and cytocompatibility suggested potential applications of shape-memory cryogels as injectable and expandable templates for tissue engineering and minimally invasive surgery.

Bioinspired aerogel based on konjac glucomannan and functionalized carbon nanotube for controlled drug release

In this study, a facile marine bioinspired surface modification approach for carboxyl-functionalized multiwalled carbon nanotube (CCNT) and enhanced interfacial adhesion with the konjac glucomannan (KGM) matrix were illustrated to develop aerogels. Combined with FT-IR, XRD, Raman, TGA, XPS and SEM results, it was indicated that functionalized CCNT (PCCNT) is a reinforcer through hydrogen bond interactions in the aerogel formation process, which could be the main reason for the enhancement. The swelling and vitro release behavior of KGM/PCCNT aerogels were studied under two conditions using the drug 5-fluorouracil (5-FU). The release amount of 5-FU incorporated into KGM/PCCNT4 aerogel was about 48% at pH 1.2 and 62% at pH 6.8 after11 h, respectively. The results showed that the release rate of 5-FU from the KGM/PCCNT4 aerogel using PCCNT could be effectively controlled, suggesting potential applications for it as a drug carrier in targeted delivery in the biomedical filed.