High-pressure processing enhances konjac glucomannan/zeaxanthin complex interactions: Implications for colorful plant-based gels

• Published in: Food chemistry Vol. 484; p. 144356
• Main Authors: Wang, Ya, Ren, Hongfei, Sun, Xiaohua, Zhan, Ziyi, Zhang, Fusheng
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.08.2025
• Subjects: Amorphophallus; Amorphophallus - chemistry; chewiness; crystal structure; enthalpy; food chemistry; Food Handling - instrumentation; Food Handling - methods; gels; Gels - chemistry; hardness; High-pressure processing; hydrogen; Hydrogen bonding; Hydrophobic interactions; hydrophobicity; Konjac glucomannan; konjac mannan; Mannans - chemistry; Plant Extracts - chemistry; Plant-based gels; Pressure; spectral analysis; thermal stability; water holding capacity; Xanthophylls - chemistry; Zeaxanthin; Konjac glucomannan; Zeaxanthin; Plant-based gels; Hydrophobic interactions; High-pressure processing; Hydrogen bonding
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2025.144356

This study investigates the effects of high-pressure processing (HPP) on the physicochemical and structural properties of konjac glucomannan (KGM)/zeaxanthin (ZEA) composite-colored gel. Gels treated with varying pressures and holding times were analyzed, with untreated samples serving as the control. The results indicate that HPP at 300 MPa for 15 min significantly improved pigment retention and water-holding capacity by 14.58 % and 1.02 %, respectively, while also enhancing gel hardness and chewiness. Structural analysis revealed that HPP increased enthalpy change (ΔH) and relative crystallinity by 44.83 % and 20.32 %, respectively, contributing to improved thermal stability. Spectroscopic analysis further confirmed that HPP strengthened hydrophobic and hydrogen bonding interactions within the complex, leading to the formation of a denser three-dimensional network structure. These findings highlight the potential of HPP as an effective approach to improve the stability and functionality of plant-based colored gels, providing valuable insights for the development of functional konjac gel products. [Display omitted] •HPP enhances ZEA retention and color stability in KGM gel.•Enhanced thermal and crystalline properties improve gel stability.•HPP promotes ordered aggregation and network densification of gel structure.•Hydrogen bonding and hydrophobic interaction reinforces gel structural stability.•The findings provide new insights to develop colorful plant-based foods.