Advanced konjac glucomannan-based films in food packaging: Classification, preparation, formation mechanism and function

NWIPB OpenIR

	Advanced konjac glucomannan-based films in food packaging: Classification, preparation, formation mechanism and function
	Ni, Yongsheng; Liu, Yilin; Zhang, Wentao; Shi, Shuo; Zhu, Wenxin; Wang, Rong; Zhang, Liang; Chen, Linrang; Sun, Jing; Pang, Jie; Wang, Jianlong
	2021
发表期刊	LWT-FOOD SCIENCE AND TECHNOLOGY
卷号	152
摘要	Konjac glucomannan-based (KGM-based) films are new promising alternative materials for solving white pollution and food safety concerns induced by traditional petroleum-based packaging materials. This paper reviews the current situation, the bottlenecks and the trend of future research of KGM-based films. Natural KGMbased films including biopolymer composite films, bio-nanocomposite films, emulsion films and physically or chemically modified films are summarized. Fabrication methods including solvent casting, microfluidic spinning and electrospinning are introduced. Functions of films including active packaging, intelligent packaging and edible packaging are summarized. Finally, the film formation mechanisms and promising trend of research are comprehensively analyzed and discussed. The upsurge of films research based on KGM is coming. Based on the comparison and analysis for published literatures, the key points for research primarily cover the following aspects: actual preservation effect and activity mechanisms of KGM-based films should be emphasized; new strategies need to be explored to improve the antibacterial activity of KGM-based films; various novel methods should be found to deal with the issue that KGM-based films have strong water solubility.
关键词	Polysaccharides Konjac glucomannan Food packaging Biodegradable films Bio-nanocomposite
文献类型	期刊论文
条目标识符	http://210.75.249.4/handle/363003/60668
专题	中国科学院西北高原生物研究所
推荐引用方式 GB/T 7714	Ni, Yongsheng,Liu, Yilin,Zhang, Wentao,et al. Advanced konjac glucomannan-based films in food packaging: Classification, preparation, formation mechanism and function[J]. LWT-FOOD SCIENCE AND TECHNOLOGY,2021,152.
APA	Ni, Yongsheng.,Liu, Yilin.,Zhang, Wentao.,Shi, Shuo.,Zhu, Wenxin.,...&Wang, Jianlong.(2021).Advanced konjac glucomannan-based films in food packaging: Classification, preparation, formation mechanism and function.LWT-FOOD SCIENCE AND TECHNOLOGY,152.
MLA	Ni, Yongsheng,et al."Advanced konjac glucomannan-based films in food packaging: Classification, preparation, formation mechanism and function".LWT-FOOD SCIENCE AND TECHNOLOGY 152(2021).