KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY (한국포장학회지)

Korea Society of Packaging Science and Technology (한국포장학회)
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Evaluation of Deodorization Capabilities, Morphologies, and Thermal Stabilities of Baking Soda, Charcoal, Coffee, and Green Tea for Kimchi Packaging Application

  • Jeong, Suyeon (Industrial Technology Research Group, Research and Development Division, World Institute of Kimchi) ;
  • Yoo, Seung Ran (Industrial Technology Research Group, Research and Development Division, World Institute of Kimchi)
  • Received : 2020.01.08
  • Accepted : 2020.04.02
  • Published : 2020.04.30
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Abstract

We evaluated the applicability of baking soda, charco'al, coffee, and green tea as a natural deodorant in Kimchi packaging. Moreover, to evaluate the potential usage of these deodorants in packaging materials and confirm their applicability in high-temperature melt-extrusion processing, the thermal stabilities of the deodorants were investigated, and heat-treated deodorants were evaluated in terms of the deodorizing function compared with non-treated deodorants. Aroma patterns were decreased after deodorizing treatment with all-natural deodorants. Dimethyl disulfide, methyl trisulfide, and diallyl disulfide, the most significant odorous Volatile organic compounds (VOCs) of Kimchi, decreased after treatment with the deodorants. In particular, baking soda and charcoal showed the highest efficiency in removing odorous compounds and VOCs from Kimchi, even after high-temperature processing. The acetic acid removal rates for both baking soda and charcoal were 99.9±0.0%. The heating process increases the deodorizing effects of baking soda. Sensory evaluation results showed that there is a significant increase (p < 0.05) in the overall preference for Kimchi samples packaged with charcoal and baking soda. This study provides useful information for the deodorization effects of natural deodorants for Kimchi smell and their applicability for packaging materials.

Keywords

Acknowledgement

This research was supported by High Value-added Food Technology Development Programs (114008-03), the Ministry of Agriculture, Food and Rural Affairs, and a research grant (KE2002-2-1) from World Institute of Kimchi, Republic of Korea.

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