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<p>Pure konjac glucomannan (KGM) film has certain limitations in mechanical properties, antioxidant activity, and preservation ability. To solve these limitations, osmanthus powder (OP) was innovatively added to KGM film-forming solution to prepare KGM-based film by casting method.The effect of varying amounts of OP on the rheological properties of film-forming solution, the structure, physicochemical, functional properties of KGM edible film were evaluated. The results showed that the addition of different amounts of OP variously affects the performance of the KGM film. The addition of OP enhanced the mechanical properties, antioxidant, antibacterial, UV blocking, and degradation ability of the film. Furthermore, when the addition amount of OP was 0.25%, the KGM edible film containing osmanthus aroma exhibited optimal overall performance. The film showed good mechanical properties, antioxidant, UV blocking, and had preservation effects for fresh-cut apples. Additionally, the addition of OP improved the sensory evaluation of edible films, imparting them with a unique osmanthus aroma, thus providing a new method to improve edible film packaging.</p>

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Preparation and characterization of konjac glucomannan-based edible film containing osmanthus aroma

  • 期刊论文

  • 发表日期：

    2025年6月5日

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  • Xiang Wang,
  • Di Zhang,
  • Charlie Li,
  • Junwei Zhang,
  • Cailing Tong,
  • Yilan Sun,
  • Jie Pang

摘要

Pure konjac glucomannan (KGM) film has certain limitations in mechanical properties, antioxidant activity, and preservation ability. To solve these limitations, osmanthus powder (OP) was innovatively added to KGM film-forming solution to prepare KGM-based film by casting method.The effect of varying amounts of OP on the rheological properties of film-forming solution, the structure, physicochemical, functional properties of KGM edible film were evaluated. The results showed that the addition of different amounts of OP variously affects the performance of the KGM film. The addition of OP enhanced the mechanical properties, antioxidant, antibacterial, UV blocking, and degradation ability of the film. Furthermore, when the addition amount of OP was 0.25%, the KGM edible film containing osmanthus aroma exhibited optimal overall performance. The film showed good mechanical properties, antioxidant, UV blocking, and had preservation effects for fresh-cut apples. Additionally, the addition of OP improved the sensory evaluation of edible films, imparting them with a unique osmanthus aroma, thus providing a new method to improve edible film packaging.