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Eni Harmayani - One of the best experts on this subject based on the ideXlab platform.

  • Characteristics of Glucomannan isolated from fresh tuber of Porang (Amorphophallus muelleri Blume).
    Carbohydrate polymers, 2016
    Co-Authors: Anny Yanuriati, Djagal Wiseso Marseno, Rochmadi, Eni Harmayani
    Abstract:

    Porang is a potential source of Glucomannan. This research objective was to find a direct Glucomannan isolation method from fresh porang corm to produce high purity Glucomannan. Two isolation methods were performed. In first method, sample was water dissolved using Al2(SO4)3 as flocculant for 15 (AA15) or 30 (AA30) minutes with purification. In second method, sample was repeatedly milled using ethanol as solvent and filtered for 5 (EtOH5) or 7 (EtOH7) times without purification. The characteristics of obtained Glucomannan were compared to those of commercial porang flour (CPF) and purified konjac Glucomannan (PKG). High purity (90.98%), viscosity (27,940 cps) and transparency (57.74%) of amorphous Glucomannan were isolated by EtOH7. Ash and protein level significantly reduced to 0.57% and 0.31%, respectively, with no starch content. Water holding capacity (WHC) of EtOH7 Glucomannan significantly enhanced, whereas its solubility was lower than those of PKG due to its ungrounded native granular form.

  • Characterization of Glucomannan from Amorphophallus oncophyllus and its prebiotic activity in vivo.
    Carbohydrate polymers, 2014
    Co-Authors: Eni Harmayani, Veriani Aprilia, Yustinus Marsono
    Abstract:

    Porang (Amorphophallus oncophyllus) is local perennial plant rich in Glucomannan. The aim of this study was to extract and characterize Glucomannan from porang tuber and to evaluate its potency as prebiotic in vivo. The research consisted of the following steps, i.e. extraction of Glucomannan, evaluation of its physico-chemical properties, and in vivo study. Extraction was done by immersing porang fluor with water at 55 °C followed by coagulating Glucomannan using ethanol. Solubility, water holding capacity, viscosity, degree of acetylation, degree of polymerization (DP), and purity of the Glucomannan were evaluated. In vivo study was done using thirty-two Wistar rats which were divided into four groups. Each group was treated for 14 days with standard AIN 93 (standard), porang Glucomannan, commercial konjac Glucomannan, and inulin diet as source of fiber. Bacterial population and chemical properties of digesta were analyzed after intervention. The results of the study indicated that the yield of Glucomannan from porang flour was 18.05% with 92.69% purity. Compared to commercial Glucomannan, porang Glucomannan showed higher solubility (86.4%) and degree of acetylation (13.7%), but lower viscosity (5400 cps), WHC (34.5 g/g), and DP (9.4). Diet supplemented with porang Glucomannan inhibited the growth of Escherichia coli, enhanced the production of total SCFA, and reduced pH value of cecal content. The study indicated that Glucomannan from porang may be used as functional food.

Patricia Le Bail - One of the best experts on this subject based on the ideXlab platform.

  • Chapter 7. Physico-chemical properties of konjac Glucomannan
    2020
    Co-Authors: Patricia Le Bail, Céline Lafarge, Nathalie Cayot
    Abstract:

    The konjac flour is obtained from the tuber of the Amorphophallus konjac, a plant of the Araceae family. This plant is found in the wild and cultivated as a vegetable in Thailand, China, Vietnam, Korea, and Japan since the nineteenth century AD (Chua et al. 2012; Li et al. 2005). The major compound of konjac flours is Glucomannan, the reserve polysaccharide of konjac. The Glucomannans are also present under the same structural type in various plant species: orchid bulbs, lily, and Aloe vera seeds (Dorthe 2005). The konjac flour is obtained by crunching the tubers more or less finely. These are harvested after 2 or 3 years of plant development. The tubers are cut, dried, crushed, and sieved. The resulting flour contains between 51% and 72% dry weight of the konjac Glucomannan (Fang and Wu 2004). In order to obtain pure flour containing more than 95% of the konjac Glucomannan in dry mass, a purification step by hydroalcoholic washes is essential. Depending on the species, the dried crude konjac flour contains about 10%–30% starch, 2%–5% fibre, 5%–14% protein, 3%–5% reducing sugars, and 3.4%–5.3% ash, it is low in vitamins and fat. The konjac flour production accounts for 25,000 tonnes per year, with China and Japan as leading producers and consumers of the konjac flour. China has become the largest producer of the konjac ahead of Japan, exporting more than half of its production. Japan retains its konjac production for domestic consumption and has specialised in the production of pharmaceutical grade flour for export, which is more limited in volume.

  • Freeze-thaw stability of konjac glocomannane-potato starch gels: stability from macroscopic to microscopic scale, using image processing
    2018
    Co-Authors: Céline Lafarge, Nathalie Cayot, Lucie Ribourg, Ludovic Journaux, Aline Bonnotte, Jeannine Lherminier, John Aldo Lee, Patricia Le Bail
    Abstract:

    Freeze-thaw (FT) stability is often used to assess the ability of a gel to support the damage induced byfreezing; selected parameters such as drip loss, damage to structure etc can be used to assess the freezetolerance of a gel. Konjac Glucomannan (KGM) is a very specific hydrocolloid able to trap 100 timesits weight in water; it has not been studied so far as an improver to enhance FT stability. The aim of the study was to show that the presence of a small quantity of konjac Glucomannan (KGM)in potato starch suspension increased the stability of carvacrol antioxidant trapping. FT cycles wereused to accelerate the ageing of the product and to assess its stability. In addition to drip lossesdetermination, the stability of carvacrol trapping was evaluated by the quantification of carvacrol inthe syneresis liquid. Microscopic and macroscopic scales were considered with microscopy. Themoment of the addition of carvacrol and the presence of KGM both had an effect on the stability ofcarvacrol trapping and of the structure of the gel. KGM promoted amylose retrogradation but sloweddown amylopectin retrogradation. The stability of potato starch gels can be improved by the additionof a small quantity of KGM, which showed a “cryoprotectant” behaviour. New method to characterizethe micro and macrostructure from SEM images processing has also been proposed. The processing ofmicroscopy images was done using Generalized Fourier Descriptors and allowed the characterizationof each sample. The carvacrol addition lowered the physical stability of the gel with larger pores andincreased syneresis. On the contrary, the KGM addition increased the size of the pores but preventedthe formation of very large pores and reduced syneresis. The most stable system was obtained by theaddition of carvacrol at the end of heating, in a konjac Glucomannane potato starch gel.

  • Effect of konjac Glucomannan addition on aroma release in gels containing potato starch
    Food Research International, 2014
    Co-Authors: Céline Lafarge, Nathalie Cayot, Chantal Hory, Liseth Goncalves, Claire Chassemont, Patricia Le Bail
    Abstract:

    The present study aimed to measure the retention of aroma compounds (ethyl acetate, ethyl hexanoate and carvacrol) in dispersions based on konjac Glucomannan and/or potato starch, and to highlight the influence of konjac Glucomannan on the mechanisms involved in aroma retention. Publications on the effect of konjac Glucomannan on aroma release are scarce. Konjac glocomannan is a polysaccharide used as a food additive for its viscous and emulsifying properties. Retention of aroma compounds in dispersions was calculated from partition coefficients which were measured using the phase ratio variation method. This method, consisting of analyses of the headspace at equilibrium, enables the determination of the partition coefficient of volatile compounds in a gas/liquid system without external or internal calibration. The three aroma compounds chosen for this study behave differently toward amylose. Prior to the release study, the complexing behavior of carvacrol with starch, hitherto unknown, was investigated by X-ray diffraction: V-6III amylose complexes were formed with carvacrol. Our results showed no specific interaction between ethyl hexanoate and potato starch or konjac Glucomannan. Ethyl acetate retention seemed to be due to trapping in the complex network of polysaccharides and to the density of this network. Retention of carvacrol was influenced by the nature of polysaccharides present in the dispersion, and was mainly governed by specific interaction with starch. Additionally, the addition of konjac Glucomannan to potato starch dispersions decreased the retention of volatile compounds complexing starch, but had little effect on the retention of the other aroma compounds.

Céline Lafarge - One of the best experts on this subject based on the ideXlab platform.

  • Chapter 7. Physico-chemical properties of konjac Glucomannan
    2020
    Co-Authors: Patricia Le Bail, Céline Lafarge, Nathalie Cayot
    Abstract:

    The konjac flour is obtained from the tuber of the Amorphophallus konjac, a plant of the Araceae family. This plant is found in the wild and cultivated as a vegetable in Thailand, China, Vietnam, Korea, and Japan since the nineteenth century AD (Chua et al. 2012; Li et al. 2005). The major compound of konjac flours is Glucomannan, the reserve polysaccharide of konjac. The Glucomannans are also present under the same structural type in various plant species: orchid bulbs, lily, and Aloe vera seeds (Dorthe 2005). The konjac flour is obtained by crunching the tubers more or less finely. These are harvested after 2 or 3 years of plant development. The tubers are cut, dried, crushed, and sieved. The resulting flour contains between 51% and 72% dry weight of the konjac Glucomannan (Fang and Wu 2004). In order to obtain pure flour containing more than 95% of the konjac Glucomannan in dry mass, a purification step by hydroalcoholic washes is essential. Depending on the species, the dried crude konjac flour contains about 10%–30% starch, 2%–5% fibre, 5%–14% protein, 3%–5% reducing sugars, and 3.4%–5.3% ash, it is low in vitamins and fat. The konjac flour production accounts for 25,000 tonnes per year, with China and Japan as leading producers and consumers of the konjac flour. China has become the largest producer of the konjac ahead of Japan, exporting more than half of its production. Japan retains its konjac production for domestic consumption and has specialised in the production of pharmaceutical grade flour for export, which is more limited in volume.

  • Potential Use of Mixed Gels from Konjac Glucomannan and Native Starch for Encapsulation and Delivery of Aroma Compounds: A Review
    Starch - Starke, 2018
    Co-Authors: Céline Lafarge, Nathalie Cayot
    Abstract:

    Mixed gels based on native starch and konjac Glucomannan, and their potential to encapsulate aroma compounds, are reviewed. Starch and konjac Glucomannan are two carbohydrates, abundant, low cost, soft taste, and used as food grade wall material. After an overview of konjac Glucomannan, the structure of mixed gels of native starch and konjac Glucomannan and their use for encapsulation and delivery of aroma compounds are described. The advantage of the addition of konjac Glucomannan to starch gels is the increase of physical stability of the starch matrices upon storage, and consequently the increase of the shelf life of the product. The second advantage is that the molecular encapsulation of interest molecules by amylose is still possible in the presence of konjac Glucomannan. Potato-starch-konjac Glucomannan gels may have potential applications for the delivery of aroma compounds in hydrated gels and thus offer opportunities to develop new products.

  • Freeze-thaw stability of konjac glocomannane-potato starch gels: stability from macroscopic to microscopic scale, using image processing
    2018
    Co-Authors: Céline Lafarge, Nathalie Cayot, Lucie Ribourg, Ludovic Journaux, Aline Bonnotte, Jeannine Lherminier, John Aldo Lee, Patricia Le Bail
    Abstract:

    Freeze-thaw (FT) stability is often used to assess the ability of a gel to support the damage induced byfreezing; selected parameters such as drip loss, damage to structure etc can be used to assess the freezetolerance of a gel. Konjac Glucomannan (KGM) is a very specific hydrocolloid able to trap 100 timesits weight in water; it has not been studied so far as an improver to enhance FT stability. The aim of the study was to show that the presence of a small quantity of konjac Glucomannan (KGM)in potato starch suspension increased the stability of carvacrol antioxidant trapping. FT cycles wereused to accelerate the ageing of the product and to assess its stability. In addition to drip lossesdetermination, the stability of carvacrol trapping was evaluated by the quantification of carvacrol inthe syneresis liquid. Microscopic and macroscopic scales were considered with microscopy. Themoment of the addition of carvacrol and the presence of KGM both had an effect on the stability ofcarvacrol trapping and of the structure of the gel. KGM promoted amylose retrogradation but sloweddown amylopectin retrogradation. The stability of potato starch gels can be improved by the additionof a small quantity of KGM, which showed a “cryoprotectant” behaviour. New method to characterizethe micro and macrostructure from SEM images processing has also been proposed. The processing ofmicroscopy images was done using Generalized Fourier Descriptors and allowed the characterizationof each sample. The carvacrol addition lowered the physical stability of the gel with larger pores andincreased syneresis. On the contrary, the KGM addition increased the size of the pores but preventedthe formation of very large pores and reduced syneresis. The most stable system was obtained by theaddition of carvacrol at the end of heating, in a konjac Glucomannane potato starch gel.

  • Effect of konjac Glucomannan addition on aroma release in gels containing potato starch
    Food Research International, 2014
    Co-Authors: Céline Lafarge, Nathalie Cayot, Chantal Hory, Liseth Goncalves, Claire Chassemont, Patricia Le Bail
    Abstract:

    The present study aimed to measure the retention of aroma compounds (ethyl acetate, ethyl hexanoate and carvacrol) in dispersions based on konjac Glucomannan and/or potato starch, and to highlight the influence of konjac Glucomannan on the mechanisms involved in aroma retention. Publications on the effect of konjac Glucomannan on aroma release are scarce. Konjac glocomannan is a polysaccharide used as a food additive for its viscous and emulsifying properties. Retention of aroma compounds in dispersions was calculated from partition coefficients which were measured using the phase ratio variation method. This method, consisting of analyses of the headspace at equilibrium, enables the determination of the partition coefficient of volatile compounds in a gas/liquid system without external or internal calibration. The three aroma compounds chosen for this study behave differently toward amylose. Prior to the release study, the complexing behavior of carvacrol with starch, hitherto unknown, was investigated by X-ray diffraction: V-6III amylose complexes were formed with carvacrol. Our results showed no specific interaction between ethyl hexanoate and potato starch or konjac Glucomannan. Ethyl acetate retention seemed to be due to trapping in the complex network of polysaccharides and to the density of this network. Retention of carvacrol was influenced by the nature of polysaccharides present in the dispersion, and was mainly governed by specific interaction with starch. Additionally, the addition of konjac Glucomannan to potato starch dispersions decreased the retention of volatile compounds complexing starch, but had little effect on the retention of the other aroma compounds.

Yustinus Marsono - One of the best experts on this subject based on the ideXlab platform.

  • Characterization of Glucomannan from Amorphophallus oncophyllus and its prebiotic activity in vivo.
    Carbohydrate polymers, 2014
    Co-Authors: Eni Harmayani, Veriani Aprilia, Yustinus Marsono
    Abstract:

    Porang (Amorphophallus oncophyllus) is local perennial plant rich in Glucomannan. The aim of this study was to extract and characterize Glucomannan from porang tuber and to evaluate its potency as prebiotic in vivo. The research consisted of the following steps, i.e. extraction of Glucomannan, evaluation of its physico-chemical properties, and in vivo study. Extraction was done by immersing porang fluor with water at 55 °C followed by coagulating Glucomannan using ethanol. Solubility, water holding capacity, viscosity, degree of acetylation, degree of polymerization (DP), and purity of the Glucomannan were evaluated. In vivo study was done using thirty-two Wistar rats which were divided into four groups. Each group was treated for 14 days with standard AIN 93 (standard), porang Glucomannan, commercial konjac Glucomannan, and inulin diet as source of fiber. Bacterial population and chemical properties of digesta were analyzed after intervention. The results of the study indicated that the yield of Glucomannan from porang flour was 18.05% with 92.69% purity. Compared to commercial Glucomannan, porang Glucomannan showed higher solubility (86.4%) and degree of acetylation (13.7%), but lower viscosity (5400 cps), WHC (34.5 g/g), and DP (9.4). Diet supplemented with porang Glucomannan inhibited the growth of Escherichia coli, enhanced the production of total SCFA, and reduced pH value of cecal content. The study indicated that Glucomannan from porang may be used as functional food.

Francisco J. Sánchez-muniz - One of the best experts on this subject based on the ideXlab platform.

  • Effects of Glucomannan/spirulina-surimi on liver oxidation and inflammation in Zucker rats fed atherogenic diets
    Journal of Physiology and Biochemistry, 2015
    Co-Authors: Miguel Vázquez-velasco, Laura González-torres, Patricia López-gasco, Sara Bastida, Juana Benedí, María José González-muñoz, Francisco J. Sánchez-muniz
    Abstract:

    Cholesterolemia is associated with pro-oxidative and proinflammatory effects. Glucomannan- or Glucomannan plus spirulina-enriched surimis were included in cholesterol-enriched high-saturated diets to test the effects on lipemia; antioxidant status (glutathione status, and antioxidant enzymatic levels, expressions and activities); and inflammation biomarkers (endothelial nitric oxide synthase (eNOS), inducible nitric oxide synthase (iNOS), tumor necrosis factor alpha (TNF-α)) in Zucker fa/fa rats. Groups of eight rats each received diet containing squid-surimi (C), squid-surimi cholesterol-enriched diet (HC), Glucomannan-squid-surimi cholesterol-enriched diet (HG), or Glucomannan-spirulina-squid-surimi cholesterol-enriched diet (HGS) over a period of 7 weeks. HC diet induced severe hyperlipemia, hepatomegalia, increased inflammation markers, and impaired antioxidant status significantly (at least p  

  • Glucomannan and Glucomannan plus spirulina added to pork significantly block dietary cholesterol effects on lipoproteinemia, arylesterase activity, and CYP7A1 expression in Zucker fa/fa rats
    Journal of Physiology and Biochemistry, 2015
    Co-Authors: Laura González-torres, Miguel Vázquez-velasco, Sara Bastida, Juana Benedí, María José González-muñoz, Raúl Olivero-david, Rafaela Raposo González, Francisco J. Sánchez-muniz
    Abstract:

    Zucker fa/fa rats easily develop dyslipidemia and obesity. Restructured pork (RP) is a suitable matrix for including functional ingredients. The effects of Glucomannan- RP or Glucomannan plus spirulina-enriched RP on plasma lipid/lipoprotein levels, cytochrome P450 7A1 (CYP7A1) expression, and arylesterase activity in growing fa/fa rats fed high-energy, high-fat cholesterol-enriched diets were tested. Groups of six rats each received diet containing 15 % control-RP (C), 15 % Glucomannan-RP diet (G), 15 % Glucomannan + spirulina-RP diet (GS), and same diets enriched with 2.4 % cholesterol and 0.49 % cholic acid (cholesterol-enriched control (HC), cholesterol-enriched Glucomannan (HG), and cholesterol-enriched Glucomannan + spirulina (HGS) diets) over a 7-week period. C diet induced obesity, severe hyperglycemia, moderate hypercholesterolemia, and hypertriglyceridemia. Those facts were not significantly modified by G or GS diets. G diet increased CYP7A1 expression but decreased the total cholesterol/high density lipoproteins (HDL)-cholesterol ratio ( p