ArticleInternational journal of food science2023
Modification of Konjac Biodegradable Material Using Deacetylation and Reinforcement Process for Its Applications in Food Packaging.
Article in International journal of food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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4 authors at 2 institutions in 2 countries.
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Abstract
Common konjac flour, especially of low grade, is a waste material produced in large quantities during purification of konjac glucomannan (KGM). It contains impurities, particularly oxalate salts, which irritate and may cause kidney stones. Konjac flour has glucomannan as a main component. Glucomannan is characterized by low crystallinity, high thermostability, and the ability to form a strong gel. Subsequently, glucomannan has good potential for the production of biodegradable material. However, its high-water affinity limits its use in packaging. The deacetylated by thermal forming process and reinforced konjac flour with 15% and 20% of microcrystalline cellulose showed improved water absorption and thermal properties of the specimen. Moreover, the thermal forming process resulted in the reduction of soluble oxalate. Therefore, due to the conditions used in this experiment, the material will be stronger, more waterproof properties, and more highly resistant to temperatures, so it is suitable to be used as a packaging that is environmentally friendly.
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