Konjac Glucomannan‐Based Edible Films: Method, Properties, and Applications

ABSTRACT Konjac glucomannan (KGm) has emerged as a promising candidate in the realm of sustainable packaging materials due to its biodegradability, biocompatibility, and unique chemical properties. Derived from the konjac plant tuber, KGm is primarily composed of glucose and mannose units linked by β‐1,4 glycosidic bonds, which impart high molecular weight, acetylation levels, and functional characteristics such as viscosity, gel‐forming ability, and water absorption capacity. In the food industry, KGm films serve as edible coatings on fruits and vegetables, extending shelf life by creating a protective barrier against moisture and oxygen. KGm‐based films are used in controlled release formulations, wound healing dressings, and tissue engineering scaffolds. Various manufacturing techniques such as solvent casting, microfluidic spinning, and electrospinning are used to customize the mechanical properties and structure of KGm films for specific applications. Ongoing research aims to enhance water resistance and barrier properties through innovations such as composite formulations and cross‐linking methods. Looking ahead, further developments in KGm‐based edible films hold promise for addressing environmental concerns linked to traditional plastic packaging materials.