Modification of Konjac Biodegradable Material Using Deacetylation and Reinforcement Process for Its Applications in Food Packaging

Supaphada Sonthithaveelap; Rarisara Impaprasert; Worapot Suntornsuk; George Srzednicki

doi:10.1155/2023/5559783

Modification of Konjac Biodegradable Material Using Deacetylation and Reinforcement Process for Its Applications in Food Packaging

Int J Food Sci. 2023 Sep 19:2023:5559783. doi: 10.1155/2023/5559783. eCollection 2023.

Authors

Supaphada Sonthithaveelap¹, Rarisara Impaprasert¹, Worapot Suntornsuk¹, George Srzednicki²

Affiliations

¹ Department of Microbiology, Faculty of Science, King Mongkut's University of Technology Thonburi, 126 Pracha Uthit Rd., Bang Mod, Thung Khru, Bangkok 10140, Thailand.
² Food Science & Technology, School of Chemical Engineering, The University of New South Wales, Sydney NSW 2052, Australia.

Abstract

Common konjac flour, especially of low grade, is a waste material produced in large quantities during purification of konjac glucomannan (KGM). It contains impurities, particularly oxalate salts, which irritate and may cause kidney stones. Konjac flour has glucomannan as a main component. Glucomannan is characterized by low crystallinity, high thermostability, and the ability to form a strong gel. Subsequently, glucomannan has good potential for the production of biodegradable material. However, its high-water affinity limits its use in packaging. The deacetylated by thermal forming process and reinforced konjac flour with 15% and 20% of microcrystalline cellulose showed improved water absorption and thermal properties of the specimen. Moreover, the thermal forming process resulted in the reduction of soluble oxalate. Therefore, due to the conditions used in this experiment, the material will be stronger, more waterproof properties, and more highly resistant to temperatures, so it is suitable to be used as a packaging that is environmentally friendly.