Research progress and industrialization challenges and strategies for konjac glucomannan-based food preservation materials
WANG Baoping
WANG Yue
CHENG Ping
ZHANG Xue
FAN Zhiping
HAN Jun
Abstract：With the increasing prevalence of health-conscious consumption and growing demand for eco-friendly biomaterials,research on materials balancing cost-effectiveness with natural preservation proper-ties has garnered significant attention in recent years.Konjac glucomannan(KGM),as a representative natural plant polysaccharide,has emerged as an ideal substrate for food preservation materials owing to its exceptional biosafety,biodegradability,abundant biological sources,and unique rheological properties.Building upon our prior research series,this review systematically categorizes four functional KGM-based material systems:barrier/stabilizing materials,stimuli-responsive materials,antibacterial functional ma-terials,and mechanically reinforced materials.It highlights their latest applications in key preservation do-mains including refrigerated products,fruits/vegetables,and meat products.Furthermore,we prospect effective pathways to achieve large-scale replacement of petroleum-based packaging through optimized component ratios,continuous production advancement,and integration of functional modules such as pho-todynamic antibacterial systems.
Keywords：konjac glucomannanfood preservationfunctional materialssmart packagingbiodegradation
Publication Date：2026-08-25
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：11( 622-632 )