Abstract
［Objective］ To investigate the mechanism by which lipid distribution induced by drying conditions affects the structure and physicochemical properties of konjac glucomannan -based emulsion films.［Methods］ A film -forming emulsion composed of konjac glucomannan,pectin,and basil essential oil (K-P-OG) was prepared.The effects of different drying temperatures (25 ℃,30 ℃,35 ℃,and 40 ℃) on the physicochemical properties of K -P-OG films were examined.The droplet morphology and water distribution during the film -forming process were tracked using confocal laser scanning microscopy (CLSM ),scanning electron microscopy (SEM ),and low -field nuclear magnetic resonance (LF-NMR ).A rheometer was used to analyze the interactions among components within the emulsion during film formation.［Results］］ At a drying temperature of 30 ℃,OG was uniformly dispersed in the film -forming solution,resulting in the highest stability,the most compact and orderly film structure,and optimal physicochemical properties.The tensile strength and elongation at break reached 84.8 MPa and 12.9%,respectively,and the water contact angle was 97°.As drying progressed,tightly bound water and loosely bound water interpenetrated,and the degree of molecular chain entanglement and hydrogen bonding in the film -forming emulsion increased.［Conclusion］ Appropriate drying conditions help maintain the stability of the emulsion during film formation,promote interactions within the film matrix,facilitate the formation of a uniform and dense film structure,and significantly enhance the mechanical and barrier properties of the emulsion film.
Publication Date
7-11-2025
First Page
248
Last Page
256
DOI
10.13652/j.spjx.1003.5788.2024.80685
Recommended Citation
Yi, LIU; Jingyu, ZHU; Yuhang, CHENG; Xiang, YU; and Fatang, JIANG
(2025)
"Effects of drying conditions on the forming process , structure , and properties of konjac glucomannan-based emulsion films,"
Food and Machinery: Vol. 41:
Iss.
7, Article 32.
DOI: 10.13652/j.spjx.1003.5788.2024.80685
Available at:
https://www.ifoodmm.cn/journal/vol41/iss7/32
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