Texture Enhancement of Plant-Based Seafood Analogues Using Konjac Glucomannan: A Review
Muhammad Farrel Arizaamri (1*), Natthakan Rungraeng (2), Simon Bambang Widjanarko (3), Siska Septiana (3)

1) Master Program of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran Malang 65145, Indonesia
2) Innovative Food Science and Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai, Thailand
3) Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran Malang 65145, Indonesia
*Email: farrelarzamr17[at]student.ub.ac.id

Abstract

Due to the increasing demand for sustainable food, plant-based seafood analogs (PBSA) are gaining popularity as a way to address environmental concerns related to overfishing and aquaculture. However, mimicking the unique elastic, chewy, flaky, and fibrous texture of seafood remains a major challenge. Konjac glucomannan (KGM), a water-soluble dietary fiber derived from Amorphophallus konjac, has emerged as a promising gelling and texturizing agent. This review discusses the potential of KGM in improving the textural properties of plant-based seafood analogs. The physicochemical characteristics of KGM, its gel-forming ability, water-holding capacity, and synergistic interactions with proteins and other hydrocolloids are explored. Additionally, current market trends, technological approaches, and future perspectives for developing seafood analogs using KGM are presented. Understanding the role of KGM in PBSA formulation offers helpful information about designing innovative, sustainable, and consumer-accepted seafood alternatives.

Keywords: Food Texture Enhancement- Gelling Agent- Konjac Glucomannan- Plant-Based Seafood: Sustainable Food

Topic: Food science and biotechnology