Work

Effect of Fermentation Conditions on Functional Quality of Napa Cabbage Kimchi

Year: 2025

Type: article

Abstract: This study investigated the effects of storage temperature on the functional quality of kimchi during short- and long-term fermentation. Pretreated napa cabbage (NC) quality was analyzed, and kimchi was prepared using pretreated NC and stored at either 4 °C or 15 °C until reaching optimal and excessive fermentation stages. Fermented kimchi samples were analyzed for pH, lactic acid bacteria (LAB) counts, total polyphenol content (TPC), DPPH and ABTS radical scavenging activities, and glucosinolates and their breakdown products. Fermentation at 15 °C progressed rapidly, reaching the optimal pH range (4.0–4.5) within 3 days, and resulted in significantly higher LAB counts and TPC compared to samples stored at 4 °C (p < 0.05). In contrast, prolonged storage at 4 °C led to a decrease in both TPC, radical scavenging activities, and LAB counts during the excessive fermentation stage. Glucosinolates were progressively degraded overtime; however, their breakdown product, ascorbigen, increased under short-term fermentation at 15 °C than during prolonged storage at 4 °C. These results suggest that short-term fermentation at 15 °C is more effective than long-term fermentation at 4 °C in enhancing the functional quality of kimchi by promoting LAB growth and preserving bioactive compounds.

Source: Foods

DOI: 10.3390/foods14162826

Authors: Jaecheol Kim, Hyosun Park, BoKyung Moon, Suna Kim

Institutions: Sungshin Women's University, Chung-Ang University, Korea National Open University

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,499