Preparation and properties of sodium bicarbonate‐incorporated LDPE films with deodorizing function for kimchi packaging

Abstract

Volatile compounds produced during the fermentation of kimchi result in a sour taste and unpleasant odor. Here, we evaluated the utility of sodium bicarbonate (baking soda) as a natural deodorant in kimchi packaging. Baking soda decomposed into sodium carbonate, which showed superior deodorizing effects at 180°C, and aroma patterns were altered after deodorizing treatment with baking soda and heat-treated baking soda. Moreover, the numbers of off-odor compounds were decreased when using baking soda or heat-treated baking soda. In addition, the acetic acid removal rate increased with heat treatment of baking soda. Notably, the external shape and color of baking soda particles were not affected by heating. It was observed that an increase in the content of baking soda in the low-density polyethylene (LDPE)/baking soda composite films enhanced deodorizing effects. Finally, sensory evaluation confirmed that odor decreased with increased baking soda content. The findings demonstrate the potential value of baking soda and LDPE/baking soda composite films in kimchi packaging and reduction of off-odors.

Deodorization films based on polyphenol compound‐rich natural deodorants and polycaprolactone for removing volatile sulfur compounds from kimchi

“…(2009) found that processing temperatures play a major role in determining the efficiency of the investigated active films. The choices of active materials are often limited because of their low thermal stability and volatility during extrusion or injection molding or incompatibility of the component with the matrix polymer materials (Nobile et al., 2009; Jeong & Yoo, 2017). To examine the effectiveness of GSE as a filler for active deodorizing packaging materials, GSE/PCL films were prepared by melt compounding and extrusion process.…”

“…As the GSE content increased, their arrangement on the PCL film became increasingly irregular. These cracks and voids likely adversely affect the mechanical and barrier properties (Jeong & Yoo, 2017).…”

“…In response to consumer demand and market trends, studies on active packaging have become increasingly important (Ashrafi et al., 2018). Deodorization packaging removes undesirable gaseous molecules from foods, that is, volatile ingredients, chemical compounds, microbial metabolites, and respiration products (Jeong & Yoo, 2017). Numerous studies have been performed to investigate the utility of various adsorbents, including activated carbon, silica, alumina, zeolites, and a combination of α‐tocopherol and charcoal pack, in mitigating the formation of compounds with bad odor (Jeong & Yoo, 2017).…”

“…Deodorization packaging removes undesirable gaseous molecules from foods, that is, volatile ingredients, chemical compounds, microbial metabolites, and respiration products (Jeong & Yoo, 2017). Numerous studies have been performed to investigate the utility of various adsorbents, including activated carbon, silica, alumina, zeolites, and a combination of α‐tocopherol and charcoal pack, in mitigating the formation of compounds with bad odor (Jeong & Yoo, 2017). Among these potential adsorbents, synthetic active compounds have faced criticism because of their possible toxic effects; this has resulted in many consumers not preferring such packaging components (Jeong et al., 2020).…”

Deodorizing effect of induced hydroxyl ionic materials on odour from overfermented kimchi

“…Sodium bicarbonate is very mildly alkaline in water because of the formation of carbonic acid and hydroxyl ion. Researchers led by Yoo have studied the deodorant packaging of kimchi through bicarbonate‐incorporated low‐density polyethylene (LDPE) films.…”