Improvement of mechanical, barrier properties, and water resistance of konjac glucomannan/curdlan film by zein addition and the coating for cherry tomato preservation

Tian, Runmiao; Yuan, Shuai; Jiang, Jun; Kuang, Ying; Wu, Kao; Sun, Shu; Chen, Kai; Jiang, Fatang

doi:10.1016/j.ijbiomac.2024.134132

International Journal of Biological Macromolecules

2024

DOI: 10.1016/j.ijbiomac.2024.134132

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Improvement of mechanical, barrier properties, and water resistance of konjac glucomannan/curdlan film by zein addition and the coating for cherry tomato preservation

Runmiao Tian,

Shuai Yuan,

Jun Jiang

et al.

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Cited by 3 publications

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Influence of ultrasound frequency, processing time, and cold temperature on quality characteristics of mutton subjected to ultrasonic nano-cooling with a preservative film

Fadeyibi,

Olamide

2025

Food Physics

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Influence of ultrasound frequency, processing time, and cold temperature on quality characteristics of mutton subjected to ultrasonic nano-cooling with a preservative film

Fadeyibi,

Olamide

2025

Food Physics

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Improved konjac glucomannan/curdlan-based emulsion coating by mung bean protein addition for cherry tomato preservation

Chen,

Jiang,

Tian

et al. 2025

International Journal of Biological Macromolecules

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Effects of Different Plasticizers on the Structure, Physical Properties and Film Forming Performance of Curdlan Edible Films

Chen,

Wang,

et al. 2024

Foods

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This study successfully developed edible films with excellent mechanical strength and notable water resistance, utilizing curdlan (CL) as the primary matrix and incorporating various plasticizers, including glycerol (GLY), ethylene glycol (EG), propylene glycol (PRO), xylitol (XY), sorbitol (SOR), and polyethylene glycol (PEG). A comprehensive suite of analytical techniques, including Fourier transform infrared spectroscopy (FTIR), wide-angle X-ray diffraction (XRD), scanning electron microscopy (SEM), dynamic mechanical analysis (DMA), and tensile testing, were employed to evaluate the films’ structural and mechanical properties. After incorporating PEG, the water sensitivity increased slightly, with a contact angle (CA) of 97.6°, and a water solubility (WS) of 18.75%. The inclusion of plasticizers altered the crystalline structure of the CL matrix, smoothing and flattening the film surface while reducing hydrogen-bonding interactions. These structural changes led to a more uniform distribution of amorphous chain segments and a decrease in glass transition temperatures. Among the tested plasticizers, GLY exhibited the highest compatibility with CL, resulting in the smoothest surface morphology and delivering the most effective plasticizing effect. The CL-GLY film showed a dramatic improvement in flexibility, with an elongation at break that was 5.2 times higher than that of the unplasticized film (increasing from 5.39% to 33.14%), indicating significant enhancement in extensibility. Overall, these findings highlight the potential of CL-GLY films as sustainable and effective materials for food packaging applications.

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Improvement of mechanical, barrier properties, and water resistance of konjac glucomannan/curdlan film by zein addition and the coating for cherry tomato preservation

Cited by 3 publications

References 56 publications

Influence of ultrasound frequency, processing time, and cold temperature on quality characteristics of mutton subjected to ultrasonic nano-cooling with a preservative film

Influence of ultrasound frequency, processing time, and cold temperature on quality characteristics of mutton subjected to ultrasonic nano-cooling with a preservative film

Improved konjac glucomannan/curdlan-based emulsion coating by mung bean protein addition for cherry tomato preservation

Effects of Different Plasticizers on the Structure, Physical Properties and Film Forming Performance of Curdlan Edible Films

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