High-pressure processing enhances konjac glucomannan/zeaxanthin complex interactions: Implications for colorful...

Area of Science:

• Food Science and Technology
• Materials Science
• Biochemistry

Background:

• Konjac glucomannan (KGM) and zeaxanthin (ZEA) are natural polymers with potential in food applications.
• Plant-based colored gels often face challenges with stability and functionality.
• High-pressure processing (HPP) is a non-thermal technology used to modify food properties.

Purpose of the Study:

• To investigate the impact of HPP on the physicochemical and structural characteristics of KGM/ZEA composite-colored gels.
• To determine the optimal HPP conditions for enhancing gel properties.
• To understand the structural mechanisms behind HPP-induced improvements.

Main Methods:

• Preparation of KGM/ZEA composite-colored gels.
• Treatment of gels using varying HPP pressures and holding times.
• Analysis of pigment retention, water-holding capacity, gel texture, thermal stability (DSC), and structural interactions (spectroscopy).

Main Results:

• HPP at 300 MPa for 15 min significantly improved pigment retention (14.58%) and water-holding capacity (1.02%).
• Enhanced gel hardness and chewiness were observed post-HPP treatment.
• HPP increased enthalpy change (44.83%) and relative crystallinity (20.32%), indicating improved thermal stability.
• Spectroscopic analysis confirmed strengthened hydrophobic and hydrogen bonding, leading to a denser 3D network.

Conclusions:

• HPP is an effective method for improving the stability and functionality of KGM/ZEA composite-colored gels.
• The study provides insights into the structural changes induced by HPP, contributing to enhanced gel properties.
• Findings support the development of advanced plant-based functional food products using HPP technology.