Konjac: A Versatile Plant for Utilization in Nutrition, Health and Environmental Sustainability

Wanpen Trongtorkit; Jiraphat Kaewsritong; Khongsak Srikaeo

Authors

Wanpen Trongtorkit Faculty of Science and Technology, Pibulsongkram Rajabhat University, Phitsanulok 65000
Jiraphat Kaewsritong Faculty of Science and Technology, Pibulsongkram Rajabhat University, Phitsanulok 65000
Khongsak Srikaeo Faculty of Food and Agricultural Technology, Pibulsongkram Rajabhat University, Phitsanulok 65000

Keywords:

Medicinal plant, Polysaccharide, Sustainability, Rural development

Abstract

This review aims to furnish a thorough examination of konjac (Amorphophalluss pp.) and its derivative glucomannan (KGM), emphasizing its production, functional characteristics, and applications in food technology, healthcare, and environmental sustainability. Konjac and KGM have gained attention as natural, biologically active substances with excellent biocompatibility and harmless characteristics. Globally, konjac is produced in significant quantities, with major cultivation occurring in China and Japan, and its production is expanding into other Southeast Asian countries. The corms and stems of edible konjac are consumed as vegetable ingredients in Asian cuisines. Konjac flour and KGM have been registered as food additives being used as a gelling agent, thickener, film former, and emulsifier. Deacetylated KGM is made by taking off the acetyl groups from the molecular chains of KGM. When heated and mixed with an alkaline coagulant, it turns into a thermos-irreversible gel that can be used in more ways. KGM has the potential to be used as a fat replacer and biofilm component. As a soluble dietary fiber, KGM is beneficial to the digestive system. KGM exhibits many health benefits, such as exerting anti-diabetic effects, reducing triglycerides, cholesterol, blood glucose, and weight, regulating the gastrointestinal tract, and improving immunity. KGM applications also expand to biomedicine, including drug delivery and wound healing. In addition, konjac can be promoted to be planted in community forests for environmental conservation and deforestation concerns, being considered as non-timber forest products. In conclusion, konjac and KGM demonstrate multifunctional attributes. They have demonstrated widespread applications. This review article highlights the potential of konjac as a sustainable, health-enhancing resource, providing insights into future research and industrial applications.

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