Food and Fermentation Industries >

2024 , Vol. 50 >Issue 4: 218 - 224

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033946

Evaluation of characterization and thermal stability of konjac glucomannan gel by zeaxanthin

  • REN Hongfei ,
  • YAN Jing ,
  • PENG Manman ,
  • LIU Xiong ,
  • ZHANG Fusheng
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Sichuan Guojian Inspection Co.Ltd., Luzhou 646000, China)
    3(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2022-10-12

  Revised date: 2022-11-29

  Online published: 2024-03-15

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Abstract

To explore the interaction between the konjac polysaccharide system and small pigment molecules and solve the problem of konjac gel coloring, this study took konjac glucomannan (KGM) as the research subject and used zeaxanthin (ZEA) to color KGM gel. KGM gel without pigment was selected as a control group, and the gel characterization and microstructure of the control group and colored KGM/ZEA composite coloring gel were compared and analyzed. Results exhibited that compared with the control group, the ZEA retention rate, L*, a*, and b* of KGM/ZEA-2 composite coloring gel were significantly increased by 73.82%, 9.78%, 4.34%, and 5.63% and increased by 16.33%, 2.55%, 1.09%, and 2.14% compared with KGM/ZEA-1 composite coloring gel. Compared with the control group, its water-holding capacity, gel strength, hardness, and chewiness were evidently increased by 2.18%, 91.01%, 54.09%, and 50.70% and evidently increased by 0.88%, 75.40%, 45.48%, and 42.23% compared with KGM/ZEA-1 composite coloring gel. Microstructure showed that KGM/ZEA-2 composite coloring gel formed a denser network structure driven by hydrophobic interaction, which could intercept more pigment molecules and improve its crystallinity and thermal stability. Therefore, zeaxanthin can be incorporated into the KGM gel system stably and used as a colorant in the development of coloring gel vegetarian.

Key words： konjac glucomannan; zeaxanthin; composite coloring gel; gel characterization; thermal stability; microstructure

Cite this article

REN Hongfei , YAN Jing , PENG Manman , LIU Xiong , ZHANG Fusheng . Evaluation of characterization and thermal stability of konjac glucomannan gel by zeaxanthin[J]. Food and Fermentation Industries, 2024 , 50(4) : 218 -224 . DOI: 10.13995/j.cnki.11-1802/ts.033946

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