Freshness indicator for monitoring changes in quality of packaged kimchi during storage

Baek, Seunghye; Maruthupandy, Muthuchamy; Lee, Kaeun; Kim, Dowan; Seo, Jongchul

doi:10.1016/j.fpsl.2020.100528

Cited by 49 publications

(30 citation statements)

References 22 publications

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“…Interestingly, the inflection point of the CO 2 generation curve at 4 (4 weeks) and 10°C (3 weeks) indicated that it was similar to the OptF limit periods of kimchi derived from titratable acidity and pH in our data. According to Baek et al (2020), the highest CO 2 concentration was 60% during the optimum fermentation stage at 4°C, which agrees with our result regarding the observed CO 2 concentration (approximately 64%) from the OptF kimchi sample at 4°C (Figure 2). Furthermore, although the CO 2 ratio did not change significantly after 4 weeks, the color of the colorimetric indicator varied greatly.…”

Section: Physicochemical and Microbiological Changes During Kimchi Fesupporting

confidence: 92%

“…Overall, our results indicate that the polynomial regression model is acceptable for monitoring kimchi stored at 4 and 10°C and shows strong correlation, although the polynomial regression model regarding LAB showed inappropriate parameters, with an R-value of 0.46. Similarly, as in Baek et al (2020), a strong correlation between the pH and acidity was observed. Furthermore, the developed indicator color changes tracked an increase in CO 2 concentration in the headspace of kimchi packages.…”

Section: Kinetic Analysis Of Colorimetric Indicatorssupporting

confidence: 71%

“…(Cho et al, 2006;Mheen & Kwon, 1984;Zheng et al, 2020). Cabbage kimchi exhibits the optimal flavor, taste, and texture when suitably fermented at 0.7% to 0.9% total acidity or a pH of approximately 4.1 (Baek, Maruthupandy, Lee, Kim, & Seo, 2020;Hong, Park, & Park, 1994;Kim, Jung, Park, & Lee, 2012). Notably, Kim, Jung, et al (2012) reported that the pH of fresh kimchi, optimally fermented kimchi (OptF), and over fermented kimchi was 5.6, 4.1, and 3.7, respectively.…”

Section: Introductionmentioning

confidence: 99%

“…Currently, colorimetric indicators are commonly used to detect CO 2 gas or VOCs, which inundate the indicator receptor and result in a steady color-change (Baek et al, 2020;Baek, Maruthupandy, Lee, Kim, & Seo, 2018;Yusufu, Wang, & Mills, 2018). In a recent study, Baek et al (2020) have reported a pH-sensitive dyebased freshness indicator system for monitoring the changes in the quality of packaged cut cabbage kimchi (named as Mat kimchi) during storage. Moreover, Park et al (2012) have demonstrated that the diversity and richness of bacterial communities varied depending on the types of kimchi, which could largely be explained by the major ingredients and the manufacture processes of each type of kimchi.…”

Section: Introductionmentioning

confidence: 99%

“…Meanwhile, Kim, Lee, Yoon, Lee, and Ha (2019) assessed applying a colorimetric indicator to predict kimchi fermentation, using only pH and titratable acidity as variables. Besides, the pH-sensitive indicator developed by Baek et al (2020) has been proposed to monitor the freshness of kimchi based on the CO 2 and acetic acid concentrations in the headspace of the kimchi package. Though their study evaluated the parameters, such as CO 2 levels, pH and acidity levels, and microbial count, they have evaluated the Mat kimchi stored at 4°C, for 40 days, and a Poly(ether-block-amide; PEBA) film-based indicator.…”

Section: Introductionmentioning

confidence: 99%

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Application of colorimetric indicators to predict the fermentation stage of kimchi

Moon¹,

Yang²,

Yoon³

et al. 2020

Journal of Food Science

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Cabbage kimchi, a popular side dish in Korean cuisine, produces several fermentation by-products (FBPs). Kimchi is praised for its flavor, taste, and texture when suitably fermented at 0.7% to 0.9% total acidity, or a pH of approximately 4.1. Beyond this acidity level, the quality of the product decreases, negatively impacting consumers' purchase preferences. Therefore, the current study seeks to develop an optimally fermented (OptF) kimchi indicator that can be inserted into product packaging to evaluate its utility at 4 and 10°C. A gradual change in the total color difference (E) was observed during the kimchi fermentation stage, and the highest E values were observed at 4 (34.87) and 10°C (37.99), after 9 weeks. Moreover, the color-change response function value F(Xc) was more linear at 4 and 10°C (0.981 and 0.984, respectively) compared to the E over time, during kimchi fermentation. Coefficients of determination for F(Xc)-carbon dioxide (0.983), F(Xc)-pH (0.979), and F(Xc)-titratable acidity (0.974) were sufficient to meet the optimal polynomial regression model, while that for F(Xc)-lactic acid bacteria (0.881) was not. Standardized residuals of predicted data indicated that 95% of the residuals were in the range of −2.0 to 2.0. The regression analysis further suggested that the OptF kimchi indicator could be used as a kimchi fermentation indicator.

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Section: Physicochemical and Microbiological Changes During Kimchi Fesupporting

confidence: 92%

Section: Kinetic Analysis Of Colorimetric Indicatorssupporting

confidence: 71%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Application of colorimetric indicators to predict the fermentation stage of kimchi

Moon¹,

Yang²,

Yoon³

et al. 2020

Journal of Food Science

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Gas Indicators and Sensors Used for MAP

2021

Modified Atmosphere Packaging of Foods

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An intelligent indicator for warning of short‐term high CO₂ damage to garlic scapes

Bai

et al. 2023

Packag Technol Sci

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A pH‐sensitive indicator film based on CO2 change was prepared by mixing a water‐soluble indicator (bromocresol green and chlorophenol red sodium) with a film‐forming carrier (methyl cellulose (MC), polyvinyl alcohol (PVA) and glycerin). The innovation is not only to analyse the response characteristics of the colorimetric indicator to CO2, but also to optimise the preparation parameters of the film. The response experiment showed that CO2 dissolved rapidly in water and the pH value remained unchanged after reaching equilibrium, with a one‐to‐one relationship between pH and CO2 concentration. As the CO2 concentration rose from 18% to 20%, the colour of the indicator film changed from blue–purple to yellow–green in a different colour space, allowing the change to be easily distinguished by the naked eye. The optimum parameters (13 g‧L−1 MC, 5 g‧L−1 PVA, 10 g‧L−1 glycerin, 15 ml‧L−1 indicator and a casting amount of 0.2 ml‧cm−2) for preparing the intelligent film were optimised based on puncture strength (PS), water vapour permeability (WVP), water solubility (WS), casting time (CT) and colour performance. Evaluating this application using garlic scapes stored at 15°C revealed that the total colour difference was 34.23 as the CO2 concentration increased from 18.7% to 20.4%, and the colour of the indicator film changed from blue–purple to yellow–green. Therefore, the intelligent packaging film was able to effectively provide a warning when garlic scapes were exposed to damage from a short‐term high CO2 level.

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Freshness indicator for monitoring changes in quality of packaged kimchi during storage

Cited by 49 publications

References 22 publications

Application of colorimetric indicators to predict the fermentation stage of kimchi

Application of colorimetric indicators to predict the fermentation stage of kimchi

Gas Indicators and Sensors Used for MAP

An intelligent indicator for warning of short‐term high CO₂ damage to garlic scapes

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Freshness indicator for monitoring changes in quality of packaged kimchi during storage

Cited by 49 publications

References 22 publications

Application of colorimetric indicators to predict the fermentation stage of kimchi

Application of colorimetric indicators to predict the fermentation stage of kimchi

Gas Indicators and Sensors Used for MAP

An intelligent indicator for warning of short‐term high CO2 damage to garlic scapes

Contact Info

Product

Resources

About

An intelligent indicator for warning of short‐term high CO₂ damage to garlic scapes