Introduction
Konjac glucomannan (KGM) is a water-soluble dietary fiber polymerized by D-mannose and D-glucose with a 1,4 - pyranoside bond and acetyl group at the C-6 position. These are further hydrolyzed by mannose in the small intestine and colon of the human body. This compound is biocompatible, biodegradable, and gelated in nature. This Konjac gel is prepared mainly by alkaline processing, borate cross-linking, polymer compounding, electric field preparation, and metal ion cross-linking. Konjac glucomannan is extensively used in the food and pharmaceutical industries, as well as in absorbing materials and tissue scaffolds.
How Does Konjac Glucomannan Get Prepared?
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Alkaline Processing: This process is the most commonly used method to prepare Konjac glucomannan gels. The resultant product of alkaline processing is deacetylated Konjac glucomannan, which is used to prepare thermally irreversible gels. There are other processing methods, such as freeze-drying, freeze-thawing, and additive methods like graphene oxide, sodium montmorillonite, carbon nanotubes, etc. Deacetylated Konjac gels can be prepared by freeze-thawing, and aerogels can be equipped with the help of a freeze-drying method. Deacetylated Konjac glucomannan prepared by the freeze-thawing method is weak, and that is why additive methods are used.
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Borate Cross-Linking: The cross-linking between the borate ions and the cis-diol hydroxyl group on the mannose unit of the polysaccharide chain. This linking produces thermally irreversible Konjac glucomannan gels.
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Polymer Compounding: This technique is implied by mixing Konjac with polysaccharides, proteins, and synthetic polymers to form an interpenetrating polymer network (IPN).
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Electric Field Preparation: Direct current is used in this method to prepare the microstructure of the compound.
What Are the Applications of Konjac Glucomannan?
Konjac glucomannan has the following applications:
1. Food Additives - The Food and Drug Administration (FDA) has classified Konjac glucomannan as GRAS (generally recognized as safe). It is used for the following:
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To prepare low-fat processed cheese as the Konjac glucomannan increases its texture.
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To prepare low-fat and skimmed yogurt, the Konjac glucomannan is used as it enhances its gelling.
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To prepare mayonnaise, the fat substitutes must not exceed 30 %.
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In the preparation of dairy proteins, the Konjac glucomannan enhances its gastric distension, which influences the satiety of the products.
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Konjac is used as an ice cream stabilizer to make it smooth and delicate.
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To make beer foam so that it remains on the walls of the glass for a more extended period.
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For baking biscuits, cakes, etc.
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To increase the strength of the extra thin noodles.
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As a preservative for fruit juices.
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As a preservative in alcohol.
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To produce other beverages with pulp.
2. Gel Food - The Konjac glucomannan gel foods are categorized into two parts: one is thermally irreversible gel food, and the other is thermally reversible gel food. Thermally irreversible gel foods include snow Konjac, Konjac noodles, Konjac slices, and bionic food. Thermally reversible gel foods are jelly, pudding, jam, and soft sweets that are fat-free. The presence of Konjac glucomannan in gel foods increases their water retention, capacity, porous microstructure, hardness, chewiness, thermal stability, and overall improvement in taste.
3. Meat and Fish Industry - The Konjac glucomannan is used in the meat and fish industry as a cryoprotectant to decrease the concentration of extractable salt protein and active sulfhydryl compounds of myofibrillar protein at the time of storage under freezing conditions. It is also used to make low-fat, restructured pork nuggets.
4. Drug Carrier - Drug carriers govern the mechanism of action of drugs in the target organs. The Konjac glucomannan gets degraded in the colon, but the small intestine cannot degrade this compound. Therefore, it is implied as a supplement for colon-targeted drugs. The microspheres of this compound, when prepared by the process of oxidative cross-linking, help in the prevention of the early release of anthocyanin. This occurs under gastric conditions and thus gets released in the intestine.
5. Tissue Frame - The Konjac glucomannan is an ideal wound dressing material due to its water absorption properties and good biocompatibility. It creates moist wound healing conditions, helps in the absorption of excessive secretions, and also permits gaseous exchange.
6. Absorption Component - The Konjac glucomannan, as an ultra-light material, possesses properties like porosity, low density, a large surface area, and high mechanical strength. These compounds make catalytic, adsorbing, insulating, and sound-proof materials. A nanomicrofiber structure in the Konjac glucomannan aerogel is responsible for the compound's high density and compressive strength. As per the studies following absorption kinetics and thermodynamics, carboxymethyl Konjac glucomannan (CMKGM) helps in the adsorption of fluoride ions in water.
There is no recommended dosage for using Konjac. It must be used along with plenty of water.
There is no recommended dosage for using Konjac. It must be used along with plenty of water.
Follow the manufacturer's instructions and guidelines for usage.
What Are the Benefits of Konjac?
Konjac is rich in fiber, which helps lower cholesterol and blood glucose levels. A high-fiber diet helps regulate bowel movements and prevent hemorrhoids and diverticular diseases.
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Constipation - Studies show that Konjac glucomannan increases the composition of probiotic bacteria in feces, thus preventing constipation. It also enhances bowel functioning to some extent.
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Weight Loss - The fiber in the Konjac glucomannan is responsible for keeping the stomach full. This feeling of fullness leads to less or no consumption of snacks and prevents one from overeating.
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Cholesterol - As per the studies, Konjac glucomannan reduces the risk of cardiovascular diseases by lowering blood cholesterol levels. It also helps in reducing body weight and fasting blood sugar.
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Skin Health - It reduces allergic responses and acne and improves wound healing.
What Are the Side Effects of Konjac?
As glucomannan mixed with Konjac is easily tolerable by the human body, but high fiber content in the food causes digestive problems such as:
Children and pregnant or lactating women are not advised to consume Konjac supplements. One should avoid Konjac consumption in the following present conditions:
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Rashes.
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Itchy skin.
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Tachycardia (rapid heart rate).
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Swelling or inflammation.
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Dyspnea (difficulty in breathing).
Conclusion
Konjac glucomannan, as a polymer material, is considered safe and non-toxic. Therefore, in the food, pharmaceutical, and chemical industries, it is known as a ‘new favorite.’ It has substantial application prospects as research and development are going on regarding its advantages and uses. Combined with micro fluids, it shows excellent drug delivery, wound healing, tissue engineering, and regenerative medicine. It has many benefits like low cost, safety, and non-toxic behavior.
