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Article Abstract
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.
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| http://dx.doi.org/10.1016/j.foodchem.2025.144356 | DOI Listing |
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