Konjac glucomannan (KGM) is a naturally occurring macromolecular polysaccharide that exhibits remarkable film–forming and gel–forming properties, and a high degree of biocompatibility and biodegradability. The helical structure of KGM is maintained by the acetyl group, which plays a crucial role in preserving its structural integrity. Various degradation methods, including the topological structure, can enhance the stability of KGM and improve its biological activity. Recent research has focused on modifying KGM to enhance its properties, utilizing multi–scale simulation, mechanical experiments, and biosensor research. This review presents a comprehensive overview of the structure and properties of KGM, recent advancements in non–alkali thermally irreversible gel research, and its applications in biomedical materials and related areas of research. Additionally, this review outlines prospects for future KGM research, providing valuable research ideas for follow–up experiments.

Konjac glucomannan (KGM) is a natural polysaccharide extracted from konjac tubers that has a topological structure composed of glucose and mannose. KGM can be used as a gel carrier to load active molecules in food preservation. The three-dimensional gel network structure based on KGM provides good protection for the loaded active molecules and allows for sustained release, thus enhancing the antioxidant and antimicrobial activities of these molecules. KGM loaded with various active molecules has been used in aquatic foods preservation, with great potential for different food preservation applications. This review summarizes recent advances in KGM, including: (i) structural characterization, (ii) the formation mechanism, (iii) preparation methods, (iv) functional properties and (v) the preservation of aquatic food.

Soy protein isolate (SPI) possesses potential gelling properties, making it suitable for gel-based applications. However, the gel network stability and mechanical properties of SPI are relatively poor and can be improved through modifications or by combining it with other polymers, such as Konjac Glucomannan (KGM). Combining SPI with KGM can overcome the poor gel network stability and mechanical properties of SPI, but it reduces the water-absorbing capacity of the gel network after drying, which affects the quality characteristics of plant-based protein rehydrated foods and limits the economic feasibility of soy protein foods. In this study, SPI and KGM are the main research objects. By using the alkali method to construct SPI/KGM dry gels with good gel properties, the influence of different ultrasonic powers on the rehydration kinetics and performance changes of SPI/KGM dry gels is examined. The speed and state of water entering the pores are simulated by constructing different pore-size capillary filling models, and the rehydration mechanism of the gel is elucidated. This study provides research ideas and a theoretical basis for the application of ultrasonic wave technology in the study of dry product rehydration performance.

A KGM/CMC/PVA film loaded with a hydroxypropy-β-cyclodextrin/hesperetin (HP-β-CD/HES) inclusion complex was developed for strawberry preservation. The inclusion complex showed an encapsulation efficiency of 70.41 ± 4.01%. Loading the inclusion complex enhanced the barrier and bioactive properties of the films. At the better loading level (KCP-HH3, 1.5%), the film provided nearly complete UV shielding at 200–350 nm and showed a transmittance of approximately 21% at 800 nm. Relative to KCP, KCP-HH3 exhibited lower water vapor permeability (0.69 ± 0.06 g·mm/(m²·h·kPa)) and oxygen permeability (0.066 ± 0.006 g·mm/(m²·h·kPa)). The cumulative HES release from KCP-HH3 reached 82.43 ± 2.19% after 7 days at 98% relative humidity. KCP-HH3 scavenged 78.19 ± 3.71% of DPPH radicals and 88.89 ± 4.30% of ABTS radicals. It also inhibited Escherichia coli (91.18 ± 2.99%), Staphylococcus aureus (79.21 ± 3.45%), and Aspergillus niger (92.85 ± 2.75%). This highest-loading formulation delivered the best overall strawberry-preservation performance. After 12 days of storage, strawberries packaged with KCP-HH3 showed higher firmness (0.89 ± 0.04 N) and total soluble solids (7.96 ± 0.21%), as well as lower weight loss (14.30 ± 0.40%), than the polyethylene control, which showed a firmness of 0.42 ± 0.05 N, total soluble solids of 6.22 ± 0.20%, and weight loss of 16.36 ± 0.66%. These results support the potential of HP-β-CD/HES-loaded KCP films as biodegradable active packaging for fruit preservation.