{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T11:48:47Z","timestamp":1789472927609,"version":"build-2803163510"},"reference-count":56,"publisher":"Faculty of Food Technology and Biotechnology - University of Zagreb","issue":"1","license":[{"start":{"date-parts":[[2019,10,1]],"date-time":"2019-10-01T00:00:00Z","timestamp":1569888000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.ftb.com.hr\/info-for-authors\/oa-copyright-and-archiving"}],"funder":[{"name":"World Association of Industrial and Technological Research Organization","award":["WAITRO INNOVATION AWARD 2021"],"award-info":[{"award-number":["WAITRO INNOVATION AWARD 2021"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food Technol. Biotechnol."],"published-print":{"date-parts":[[2025,4,2]]},"abstract":"<jats:p>Research background. Glucomannan is a polysaccharide compound used widely in food and pharmaceutical industries. The tuber of Amorphophallus muelleri Blume is called porang in Indonesia. Ethanol extraction is commonly used to extract glucomannan from porang flour; however, the method has some limitations. Glucomannan obtained by ethanol extraction has a higher protein content than standard glucomannan. In this work, the salting-out effect of the salts of the aqueous two-phase system was investigated for the extraction of glucomannan. In this way, the protein can be removed from the glucomannan flour, thus increasing the purity of the obtained glucomannan.\nExperimental approach. A novel glucomannan extraction method using an aqueous two-phase system (ATPS) consisting of salt and ethanol was investigated. The Na2HPO4 and K2HPO4 salts at 3 different mass fractions (1, 2 and 3 %) mixed with 40 % ethanol in a 1:1 volume ratio were used to prepare the ATPS. The efficiency of ATPS in the extraction of glucomannan was based on the phase separation and better properties of glucomannan, including proximate composition, colour, thermal properties and surface morphology were obtained. Statistical analysis was performed to test the significant differences between the mean values of each treatment. The statistical significance level was set at p=0.05.\nResults and conclusions. The results showed that the aqueous two-phase system was able to separate a solution of porang flour into three layers, namely bottom (F1), middle (F2) and top (F3) layer. The bottom (F1) and middle (F2) layers were rich in glucomannan and starch, respectively, while the top layer (F3) consisted of an ethanol-soluble compound. The salts affected the yield of glucomannan and the properties of the obtained glucomannan, including colour, impurities (protein and ash), thermal properties, molecular mass and surface morphology. Increasing salt mass fraction decreased the yield of glucomannan but increased the yield of other components. ATPS reduced the protein content and increased the lightness of the glucomannan. The glucomannan obtained with ATPS had a higher thermal stability than the control.\nNovelty and scientific contribution. Salting-out ability of the salt of the aqueous two-phase system is commonly used in protein precipitation and isolation. However, there was no report found on the application of ATPS for the isolation of glucomannan. This study has shown that the ATPS (ethanol\/Na2HPO4 and ethanol\/K2HPO4) is a potential new extraction method for glucomannan extraction.<\/jats:p>","DOI":"10.17113\/ftb.63.01.25.8583","type":"journal-article","created":{"date-parts":[[2025,2,6]],"date-time":"2025-02-06T08:24:45Z","timestamp":1738830285000},"page":"14","source":"Crossref","is-referenced-by-count":2,"title":["A Novel Method for Extracting Glucomannan Using an Aqueous Two-Phase System"],"prefix":"10.17113","volume":"63","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9902-7873","authenticated-orcid":false,"given":"Enny","family":"Sholichah","sequence":"first","affiliation":[{"id":[{"id":"https:\/\/ror.org\/03ke6d638","id-type":"ROR","asserted-by":"publisher"}],"name":"Universitas Gadjah Mada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6284-7782","authenticated-orcid":false,"given":"Bambang","family":"Purwono","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/03ke6d638","id-type":"ROR","asserted-by":"publisher"}],"name":"Universitas Gadjah Mada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5664-7792","authenticated-orcid":false,"given":"Agnes","family":"Murdiati","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/03ke6d638","id-type":"ROR","asserted-by":"publisher"}],"name":"Universitas Gadjah Mada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2615-9437","authenticated-orcid":false,"given":"Akhmad","family":"Syoufian","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/03ke6d638","id-type":"ROR","asserted-by":"publisher"}],"name":"Universitas Gadjah Mada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5774-7226","authenticated-orcid":false,"given":"Nok","family":"Afifah","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/02hmjzt55","id-type":"ROR","asserted-by":"publisher"}],"name":"National Research and Innovation Agency"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9964-517X","authenticated-orcid":false,"given":"Achmat","family":"Sarifudin","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/02hmjzt55","id-type":"ROR","asserted-by":"publisher"}],"name":"National Research and Innovation Agency"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"6678","published-online":{"date-parts":[[2025,2,2]]},"reference":[{"key":"ref0","doi-asserted-by":"crossref","unstructured":"<jrn>1. Behera SS, Ray RC. Konjac glucomannan, a promising polysaccharide of Amorphophallus konjac K. Koch in health care. Int J Biol Macromol. 2016;92:942\u201356. https:\/\/doi.org\/10.1016\/j.ijbiomac.2016.07.098 PubMed<\/jrn>","DOI":"10.1016\/j.ijbiomac.2016.07.098"},{"key":"ref1","doi-asserted-by":"crossref","unstructured":"<jrn>2. ESFA Panel on Food Additives and Nutrient Sources added to Food (ANS), Mortensen A, Aguilar F, Crebelli R, Di Domenico A, Frutos MJ, et al. Re\u2010evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives. EFSA J. 2017;15(6):e04864. https:\/\/doi.org\/10.2903\/j.efsa.2017.4864 PubMed<\/jrn>","DOI":"10.2903\/j.efsa.2017.4864"},{"key":"ref2","unstructured":"<eref>3. Konjac flour. Combined Compendium of Food Additive Specifications. Rome, Italy: Food and Agriculture Organization of the United Nations; 1996. Available from: https:\/\/www.fao.org\/food\/food-safety-quality\/scientific-advice\/jecfa\/jecfa-additives\/detail\/en\/c\/288\/.<\/eref>"},{"key":"ref3","unstructured":"<bok>4. Professional Standard of the People\u2019s Republic of China for Konjac flour. Beijing, PR China: Ministry of Agriculture of the People\u2019s Republic of China; 2002.<\/bok>"},{"key":"ref4","doi-asserted-by":"crossref","unstructured":"<jrn>5. Yanuriati A, Marseno DW. Rochmadi, Harmayani E. Characteristics of glucomannan isolated from fresh tuber of Porang (Amorphophallus muelleri Blume). Carbohydr Polym. 2017;156:56\u201363. https:\/\/doi.org\/10.1016\/j.carbpol.2016.08.080 PubMed<\/jrn>","DOI":"10.1016\/j.carbpol.2016.08.080"},{"key":"ref5","doi-asserted-by":"crossref","unstructured":"<jrn>6. Nurlela N, Ariesta N, Santosa E, Muhandri T. Physicochemical properties of glucomannan isolated from fresh tubers of Amorphophallus muelleri Blume by a multilevel extraction method. Food Res. 2022;6(4):345\u201353. https:\/\/doi.org\/10.26656\/fr.2017.6(4).580<\/jrn>","DOI":"10.26656\/fr.2017.6(4).580"},{"key":"ref6","doi-asserted-by":"crossref","unstructured":"<jrn>7. An NT, Thien DT, Dong NT, Dung PL, Du NV. Characterization of glucomannan from some Amorphophallus species in Vietnam. Carbohydr Polym. 2010;80:308\u201311. https:\/\/doi.org\/10.1016\/j.carbpol.2009.11.043<\/jrn>","DOI":"10.1016\/j.carbpol.2009.11.043"},{"key":"ref7","doi-asserted-by":"crossref","unstructured":"<jrn>8. Nurlela N, Ariesta N, Laksono DS, Santosa E, Muhandri T. Characterization of glucomannan extracted from fresh porang tubers using ethanol technical grade. Molekul. 2021;16(1):1\u20138. https:\/\/doi.org\/10.20884\/1.jm.2021.16.1.632<\/jrn>","DOI":"10.20884\/1.jm.2021.16.1.632"},{"key":"ref8","unstructured":"<other>9. Ryan VJ, Yuan CR, Crosby GA. Methods for lowering viscosity of glucomannan compositions, uses and compositions. US patent US 6733769 B1. 2004.<\/other>"},{"key":"ref9","doi-asserted-by":"crossref","unstructured":"<jrn>10. Rachmaniah O, Juliastuti SR, Wisnu MM, Samparia DA, Hendrianie N, Darmawan R, et al. Purified konjac glucomannan as thickener for substituting gelatin in making panna cotta. Halal Res J. 2024;4(1):17\u201327. https:\/\/doi.org\/10.12962\/j22759970.v4i1.980<\/jrn>","DOI":"10.12962\/j22759970.v4i1.980"},{"key":"ref10","doi-asserted-by":"crossref","unstructured":"<jrn>11. Witoyo JE, Ni\u2019Maturohmah E, Argo BD, Yuwono SS, Widjanarko SB. Polishing effect on the physicochemical properties of porang flour using centrifugal grinder. IOP Conf Ser Earth Environ Sci. 2020;475:012026. https:\/\/doi.org\/10.1088\/1755-1315\/475\/1\/012026<\/jrn>","DOI":"10.1088\/1755-1315\/475\/1\/012026"},{"key":"ref11","doi-asserted-by":"crossref","unstructured":"<jrn>12. Wardhani DH, Nugroho F, Muslihuddin M. Extraction of glucomannan of porang tuber (Amorphophallus onchophillus) by using IPA. AIP Conf Proc. 2015;1699:060007. https:\/\/doi.org\/10.1063\/1.4938361<\/jrn>","DOI":"10.1063\/1.4938361"},{"key":"ref12","doi-asserted-by":"crossref","unstructured":"<jrn>13. Chua M, Chan K, Hocking TJ, Williams PA, Perry CJ, Baldwin TC. Methodologies for the extraction and analysis of konjac glucomannan from corms of Amorphophallus konjac K. Koch. Carbohydr Polym. 2012;87(3):2202\u201310. https:\/\/doi.org\/10.1016\/j.carbpol.2011.10.053<\/jrn>","DOI":"10.1016\/j.carbpol.2011.10.053"},{"key":"ref13","doi-asserted-by":"crossref","unstructured":"<jrn>14. Song Z, Huang G, Huang H. The ultrasonic-assisted enzymatic extraction, characteristics and antioxidant activities of lychee nuclear polysaccharide. Ultrason Sonochem. 2024;110:107038. https:\/\/doi.org\/10.1016\/j.ultsonch.2024.107038 PubMed<\/jrn>","DOI":"10.1016\/j.ultsonch.2024.107038"},{"key":"ref14","doi-asserted-by":"crossref","unstructured":"<jrn>15. Sholichah E, Purwono B, Murdiati A, Syoufian A, Sarifudin A. Extraction of glucomannan from porang (Amorphophallus muelleri Blume) with freeze-thaw cycles pre-treatment. Food Sci Technol. 2023;43:e1423. https:\/\/doi.org\/10.5327\/fst.1423<\/jrn>","DOI":"10.5327\/fst.1423"},{"key":"ref15","doi-asserted-by":"crossref","unstructured":"<jrn>16. Iqbal M, Tao Y, Xie S, Zhu Y, Chen D, Wang X, et al. Aqueous two-phase system (ATPS): An overview and advances in its applications. Biol Proced Online. 2016;18:18. https:\/\/doi.org\/10.1186\/s12575-016-0048-8 PubMed<\/jrn>","DOI":"10.1186\/s12575-016-0048-8"},{"key":"ref16","doi-asserted-by":"crossref","unstructured":"<jrn>17. Chong KY, Stefanova R, Zhang J, Brooks MS. Aqueous two-phase extraction of bioactive compounds from haskap leaves (Lonicera caerulea): Comparison of salt\/ethanol and sugar\/propanol systems. Separ Purif Tech. 2020;252:117399. https:\/\/doi.org\/10.1016\/j.seppur.2020.117399<\/jrn>","DOI":"10.1016\/j.seppur.2020.117399"},{"key":"ref17","doi-asserted-by":"crossref","unstructured":"<jrn>18. Mao G, Yu P, Zhao T, Chen Y, Feng W, Zhang Q, et al. Aqueous two-phase simultaneous extraction and purification of a polysaccharide from Grifola frondosa: Process optimization, structural characteristics and antioxidant activity. Ind Crops Prod. 2022;184:114962. https:\/\/doi.org\/10.1016\/j.indcrop.2022.114962<\/jrn>","DOI":"10.1016\/j.indcrop.2022.114962"},{"key":"ref18","doi-asserted-by":"crossref","unstructured":"<jrn>19. Li G, Ma X, Jiang Y, Li W, Wang Y, Liu L, et al. Aqueous two-phase extraction of polysaccharides from Selaginella doederleinii and their bioactivity study. Process Biochem. 2022;118:274\u201382. https:\/\/doi.org\/10.1016\/j.procbio.2022.04.024<\/jrn>","DOI":"10.1016\/j.procbio.2022.04.024"},{"key":"ref19","doi-asserted-by":"crossref","unstructured":"<jrn>20. Qin D, Han S, Liu M, Guo T, Hu Z, Zhou Y,Luo F. Polysaccharides from Phellinus linteus: A systematic review of their extractions, purifications, structures and functions. Int J Biol Macromol. 2023;230:123163. https:\/\/doi.org\/10.1016\/j.ijbiomac.2023.123163 PubMed<\/jrn>","DOI":"10.1016\/j.ijbiomac.2023.123163"},{"key":"ref20","doi-asserted-by":"crossref","unstructured":"<jrn>21. Zhu J, Kou X, Wu C, Fan G, Li T, Dou J, Shen D. Enhanced extraction of bioactive natural products using ultrasound-assisted aqueous two-phase system: Application to flavonoids extraction from jujube peels. Food Chem. 2022;395:133530. https:\/\/doi.org\/10.1016\/j.foodchem.2022.133530 PubMed<\/jrn>","DOI":"10.1016\/j.foodchem.2022.133530"},{"key":"ref21","unstructured":"<jrn>22. Zhao J, Zhang D, Srzednicki G, Kanlayanarat S, Borompichaichartkul C. Development of a low-cost two-stage technique for production of low-sulphur purified konjac flour. Int Food Res J. 2010;17(4):1113\u201324.<\/jrn>"},{"key":"ref22","doi-asserted-by":"crossref","unstructured":"<jrn>23. Wan F, Wang L, Liu S, Si S. In-situ induced ethanol-water phase separation extraction of phthalate esters in alcoholic liquid sample using potassium triphosphate and analysis by gas chromatography-mass spectrometry. J Chromatogr A. 2022;1676:463254. https:\/\/doi.org\/10.1016\/j.chroma.2022.463254 PubMed<\/jrn>","DOI":"10.1016\/j.chroma.2022.463254"},{"key":"ref23","doi-asserted-by":"crossref","unstructured":"<jrn>24. Santos SB, Reis IAO, Silva CPC, Campos AF, Ventura SPM, Soares CMF, Lima AS. Selective partition of caffeine from coffee bean and guaran\u00e1 seed extracts using alcohol\u2013salt aqueous two-phase systems. Sep Sci Technol. 2016;51:2008\u201319. https:\/\/doi.org\/10.1080\/01496395.2016.1199569<\/jrn>","DOI":"10.1080\/01496395.2016.1199569"},{"key":"ref24","doi-asserted-by":"crossref","unstructured":"<jrn>25. Antunes EC, Oliveira F, Temmink H, Schuur B. Separation of polysaccharide and protein by ionic liquid-based extraction techniques. J Ion Liq. 2023;3(2):100058. https:\/\/doi.org\/10.1016\/j.jil.2023.100058<\/jrn>","DOI":"10.1016\/j.jil.2023.100058"},{"key":"ref25","doi-asserted-by":"crossref","unstructured":"<jrn>26. Yin W, Zhang H, Huang L, Nishinari K. Effects of the lyotropic series salts on the gelation of konjac glucomannan in aqueous solutions. Carbohydr Polym. 2008;74:68\u201378. https:\/\/doi.org\/10.1016\/j.carbpol.2008.01.016<\/jrn>","DOI":"10.1016\/j.carbpol.2008.01.016"},{"key":"ref26","doi-asserted-by":"crossref","unstructured":"<jrn>27. Xi J, Zhou X, Wang Y, Wei S. Short-chain alcohol\/salt-based aqueous two-phase system as a novel solvent for extraction of plant active ingredients: A review. Trends Food Sci Technol. 2023;138:74\u201384. https:\/\/doi.org\/10.1016\/j.tifs.2023.06.001<\/jrn>","DOI":"10.1016\/j.tifs.2023.06.001"},{"key":"ref27","unstructured":"<bok>28. Official Method AOAC. 934.01. Loss on drying (moisture) at 95\u2013100\u00b0C for feeds; Dry matter on oven drying at 95\u00b0\u2013100\u00b0C for feeds. Rockville, MD, USA: AOAC International; 2023. https:\/\/doi.org\/10.1093\/9780197610145.003.1381<\/bok>"},{"key":"ref28","unstructured":"<bok>29. Official Method AOAC. 942.05. Ash of animal feed. Rockville, MD, USA: AOAC International; 2023. https:\/\/doi.org\/10.1093\/9780197610145.003.1389<\/bok>"},{"key":"ref29","doi-asserted-by":"crossref","unstructured":"<jrn>30. Tang Z, Huang G, Huang H. Ultrasonic-assisted extraction, analysis and properties of purple mangosteen scarfskin polysaccharide and its acetylated derivative. Ultrason Sonochem. 2024;109:107010. https:\/\/doi.org\/10.1016\/j.ultsonch.2024.107010 PubMed<\/jrn>","DOI":"10.1016\/j.ultsonch.2024.107010"},{"key":"ref30","doi-asserted-by":"crossref","unstructured":"<jrn>31. Bhullar KA, Horgan MIM, Le A, Fania D, Wuhrer R, Razmovski-Naumovski V, et al. Assessing the quantification of acetylation in konjac glucomannan via ATR-FTIR and solid-state NMR spectroscopy. Carbohydr Polym. 2022;291:119659. https:\/\/doi.org\/10.1016\/j.carbpol.2022.119659 PubMed<\/jrn>","DOI":"10.1016\/j.carbpol.2022.119659"},{"key":"ref31","unstructured":"<eref>32. IBM SPSS Statistics for Windows, v. 26, IBM Corp., Armonk, NY, USA; 2019. Available from: https:\/\/www.ibm.com\/id-id\/products\/spss-statistics\/gradpack.<\/eref>"},{"key":"ref32","doi-asserted-by":"crossref","unstructured":"<jrn>33. Luo X, He P, Lin X. The mechanism of sodium hydroxide solution promoting the gelation of konjac glucomannan (KGM). Food Hydrocoll. 2013;30(1):92\u20139. https:\/\/doi.org\/10.1016\/j.foodhyd.2012.05.012<\/jrn>","DOI":"10.1016\/j.foodhyd.2012.05.012"},{"key":"ref33","doi-asserted-by":"crossref","unstructured":"<jrn>34. Hu J, Liu J, Huang X, Di D, Pei D. Efficient extraction of polysaccharides from Lycium barbarum L. by aqueous two-phase system combined with tissue-smashing extraction. Ind Crops Prod. 2022;184:115036. https:\/\/doi.org\/10.1016\/j.indcrop.2022.115036<\/jrn>","DOI":"10.1016\/j.indcrop.2022.115036"},{"key":"ref34","doi-asserted-by":"crossref","unstructured":"<jrn>35. Azima F, Nazir N, Efendi HC. Characteristics of physico-chemical and functional properties of starch extracts from tubers. J Phys Conf Ser. 2020;1469:012002. https:\/\/doi.org\/10.1088\/1742-6596\/1469\/1\/012002<\/jrn>","DOI":"10.1088\/1742-6596\/1469\/1\/012002"},{"key":"ref35","doi-asserted-by":"crossref","unstructured":"<jrn>36. Qiao D, Luo M, Li Y, Jiang F, Zhang B, Xie F. Evolutions of synergistic binding between konjac glucomannan and xanthan with high pyruvate group content induced by monovalent and divalent cation concentration. Food Chem. 2024;432:137237. https:\/\/doi.org\/10.1016\/j.foodchem.2023.137237 PubMed<\/jrn>","DOI":"10.1016\/j.foodchem.2023.137237"},{"key":"ref36","doi-asserted-by":"crossref","unstructured":"<jrn>37. Cheng Z, Song H, Zhang Y, Han D, Yu X, Shen Q, et al. Concurrent extraction and purification of gentiopicroside from Gentiana scabra Bunge using microwave-assisted ethanol-salt aqueous two-phase systems. J Chromatogr Sci. 2020;58(1):60\u201374. https:\/\/doi.org\/10.1093\/chromsci\/bmz101 PubMed<\/jrn>","DOI":"10.1093\/chromsci\/bmz101"},{"key":"ref37","doi-asserted-by":"crossref","unstructured":"<jrn>38. Azhar B, Gunawan S, Febriana Setyadi ER, Majidah L, Taufany F, Atmaja L, Aparamarta HW. Purification and separation of glucomannan from porang tuber flour (Amorphophallus muelleri) using microwave assisted extraction as an innovative gelatine substituent. Heliyon. 2023;9(11):e21972. https:\/\/doi.org\/10.1016\/j.heliyon.2023.e21972 PubMed<\/jrn>","DOI":"10.1016\/j.heliyon.2023.e21972"},{"key":"ref38","doi-asserted-by":"crossref","unstructured":"<jrn>39. Bircan C, Barringer SA. Salt-starch interactions as evidenced by viscosity and dielectric property measurements. J Food Sci. 1998;63(6):983\u20136. https:\/\/doi.org\/10.1111\/j.1365-2621.1998.tb15838.x<\/jrn>","DOI":"10.1111\/j.1365-2621.1998.tb15838.x"},{"key":"ref39","doi-asserted-by":"crossref","unstructured":"<jrn>40. Yanuriati A, Basir D. Peningkatan kelarutan glukomanan porang (Amorphophallus muelleri Blume) dengan penggilingan basah dan kering (Porang (Amorphophallus muelleri Blume) glucomannan solubility increase by wet and dry milling). AgriTECH. 2020;40(3):223\u201331 (in Indonesian). https:\/\/doi.org\/10.22146\/agritech.43684<\/jrn>","DOI":"10.22146\/agritech.43684"},{"key":"ref40","doi-asserted-by":"crossref","unstructured":"<jrn>41. Jiang W, Chen P, Tang J, Zhao S, Qin Y, Toufouki S, et al. Hyphenated solvent-free extraction and ionic liquid-involved \u201csandwich\u201d membranes separation for polysaccharides, phenols and amino acids from bamboo. Ind Crops Prod. 2022;187:115513. https:\/\/doi.org\/10.1016\/j.indcrop.2022.115513<\/jrn>","DOI":"10.1016\/j.indcrop.2022.115513"},{"key":"ref41","doi-asserted-by":"crossref","unstructured":"<jrn>42. Li YL, Deng RH, Chen N, Pan J, Pang J. Review of konjac glucomannan: Isolation, structure, chain conformation and bioactivities. J Single Mol Res. 2013;1:7\u201314. https:\/\/doi.org\/10.12966\/jsmr.07.03.2013<\/jrn>","DOI":"10.12966\/jsmr.07.03.2013"},{"key":"ref42","doi-asserted-by":"crossref","unstructured":"<edb>43. Shrivastava A. Polymerization. In: Shrivastava A, editor. Introduction to plastics engineering. Oxford, UK: William Andrew Publishing; 2018. pp. 17\u201348. https:\/\/doi.org\/10.1016\/B978-0-323-39500-7.00002-2<\/edb>","DOI":"10.1016\/B978-0-323-39500-7.00002-2"},{"key":"ref43","doi-asserted-by":"crossref","unstructured":"<jrn>44. Qi L, Shi Y, Li C, Liu J, Chong SL, Lim KJ, et al. Glucomannan in Dendrobium catenatum: Bioactivities, biosynthesis and perspective. Genes (Basel). 2022;13(11):1957. https:\/\/doi.org\/10.3390\/genes13111957 PubMed<\/jrn>","DOI":"10.3390\/genes13111957"},{"key":"ref44","doi-asserted-by":"crossref","unstructured":"<jrn>45. Felix da Silva D, Ogawa CYL, Sato F, Neto AM, Larsen FH, Matumoto-Pintro PT. Chemical and physical characterization of konjac glucomannan-based powders by FTIR and 13C MAS NMR. Powder Technol. 2020;361:610\u20136. https:\/\/doi.org\/10.1016\/j.powtec.2019.11.071<\/jrn>","DOI":"10.1016\/j.powtec.2019.11.071"},{"key":"ref45","doi-asserted-by":"crossref","unstructured":"<jrn>46. Enomoto-Rogers Y, Ohmomo Y, Iwata T. Syntheses and characterization of konjac glucomannan acetate and their thermal and mechanical properties. Carbohydr Polym. 2013;92(2):1827\u201334. https:\/\/doi.org\/10.1016\/j.carbpol.2012.11.043 PubMed<\/jrn>","DOI":"10.1016\/j.carbpol.2012.11.043"},{"key":"ref46","doi-asserted-by":"crossref","unstructured":"<jrn>47. Zhong G, Meng FB, Li YC, Liu DY, Guo XQ, Zheng LJ. Structure and rheological characterization of konjac glucomannan octenyl succinate (KGOS). Food Hydrocoll. 2018;77:386\u201396. https:\/\/doi.org\/10.1016\/j.foodhyd.2017.10.015<\/jrn>","DOI":"10.1016\/j.foodhyd.2017.10.015"},{"key":"ref47","doi-asserted-by":"crossref","unstructured":"<jrn>48. Yao HYY, Wang JQ, Yin JY, Nie SP, Xie MY. A review of NMR analysis in polysaccharide structure and conformation: Progress, challenge and perspective. Food Res Int. 2021;143:110290. https:\/\/doi.org\/10.1016\/j.foodres.2021.110290 PubMed<\/jrn>","DOI":"10.1016\/j.foodres.2021.110290"},{"key":"ref48","doi-asserted-by":"crossref","unstructured":"<jrn>49. Nguyen AT, Thien DT, Hoa NT, Hue VT, Minh Thu VT, Thu Trang LT. Characterization of glucomannan from Amorphophallus panomensis in Vietnam. Vietnam J Sci Technol. 2016;54(2):224\u201330. https:\/\/doi.org\/10.15625\/0866-708X\/54\/2\/6384<\/jrn>","DOI":"10.15625\/0866-708X\/54\/2\/6384"},{"key":"ref49","doi-asserted-by":"crossref","unstructured":"<jrn>50. Xu Z, Yang Y, Jiang Y, Sun Y, Shen Y, Pang J. Synthesis and characterization of konjac glucomannan-graft-polyacrylamide via \u03b3-irradiation. Molecules. 2008;13(3):490\u2013500. https:\/\/doi.org\/10.3390\/molecules13030490 PubMed<\/jrn>","DOI":"10.3390\/molecules13030490"},{"key":"ref50","doi-asserted-by":"crossref","unstructured":"<jrn>51. Kapoor DU, Sharma H, Maheshwari R, Pareek A, Gaur M, Prajapati BG, et al. Konjac glucomannan: A comprehensive review of its extraction, health benefits, and pharmaceutical applications. Carbohydr Polym. 2024;339:122266. https:\/\/doi.org\/10.1016\/j.carbpol.2024.122266 PubMed<\/jrn>","DOI":"10.1016\/j.carbpol.2024.122266"},{"key":"ref51","doi-asserted-by":"crossref","unstructured":"<jrn>52. Vieira MC, Gil AM. A solid state NMR study of locust bean gum galactomannan and Konjac glucomannan gels. Carbohydr Polym. 2005;60(4):439\u201348. https:\/\/doi.org\/10.1016\/j.carbpol.2005.02.013<\/jrn>","DOI":"10.1016\/j.carbpol.2005.02.013"},{"key":"ref52","unstructured":"<jrn>53. Bambang Widjanarko S, Nugroho A, Estiasih T. Functional interaction components of protein isolates and glucomannan in food bars by FTIR and SEM studies. Afr J Food Sci. 2011;5(1):12\u201321.<\/jrn>"},{"key":"ref53","doi-asserted-by":"crossref","unstructured":"<jrn>54. Elfaruk MS, Wen C, Chi C, Li X, Janaswamy S. Effect of salt addition on iota-carrageenan solution properties. Food Hydrocoll. 2021;113:106491. https:\/\/doi.org\/10.1016\/j.foodhyd.2020.106491<\/jrn>","DOI":"10.1016\/j.foodhyd.2020.106491"},{"key":"ref54","doi-asserted-by":"crossref","unstructured":"<jrn>55. Deng L, Peng Y, Li Y, Zhong G, Liu D, Zhu Z. Physical, chemical, and rheological properties of konjac glucomannan phosphate ester. J Food Eng. 2023;358:111685. https:\/\/doi.org\/10.1016\/j.jfoodeng.2023.111685<\/jrn>","DOI":"10.1016\/j.jfoodeng.2023.111685"},{"key":"ref55","doi-asserted-by":"crossref","unstructured":"<jrn>56. Xu W, Wang S, Ye T, Jin W, Liu J, Lei J, et al. A simple and feasible approach to purify konjac glucomannan from konjac flour - Temperature effect. Food Chem. 2014;158:171\u20136. https:\/\/doi.org\/10.1016\/j.foodchem.2014.02.093 PubMed<\/jrn>","DOI":"10.1016\/j.foodchem.2014.02.093"}],"container-title":["Food Technology and Biotechnology"],"original-title":[],"link":[{"URL":"https:\/\/www.ftb.com.hr\/images\/pdfarticles\/2025\/January-March\/FTB-63-14.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/www.ftb.com.hr\/images\/pdfarticles\/2025\/January-March\/FTB-63-14.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,4,7]],"date-time":"2026-04-07T13:10:02Z","timestamp":1775567402000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.ftb.com.hr\/archives\/1915-a-novel-method-for-extracting-glucomannan-using-an-aqueous-two-phase-system"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,2,2]]},"references-count":56,"journal-issue":{"issue":"1","published-online":{"date-parts":[[2025,2,2]]}},"URL":"https:\/\/doi.org\/10.17113\/ftb.63.01.25.8583","relation":{},"ISSN":["1330-9862","1334-2606"],"issn-type":[{"value":"1330-9862","type":"print"},{"value":"1334-2606","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,2,2]]},"article-number":"8583"}}