Effects of eugenol (EG)/β-cyclodextr (βCD) inclusion compound on the extension of the shelf-life of kimchi. Issue 1 (August 2020)

• Record Type: Journal Article
• Authors: Zheng, Yang; Mao, Yue-Dong; Zhang, Li-Ping; Jin, Qing
• Is Part Of: IOP conference series. Volume 559:Issue 1(2020)
• Publication Date: 2020-08
• Subjects: Earth sciences -- Periodicals; Environmental sciences -- Congresses; Environmental sciences -- Periodicals; 550.5
• DOI: 10.1088/1755-1315/559/1/012023
• Languages: English
• ISSNs: 1755-1307

Abstract

Abstract: This article aims at extending the shelf-life of kimchi by adding Eugenol (EG)/β-cyclodextr (β-CD) inclusion compound. Fermented at 10°C for 15 days, the pH, titratable acid, aspects of microbiology and perceptive changes of kimchi containing different concentrations of EG/β-CD inclusion compound (0.0-1.0%) were determined. The results showed that adding EG/β-CD inclusion compound could inhibit the growth of overall microbe and lactobacillus in kimchi, reduce the pH, titratable acid and flavor changes in kimchi during fermentation, and increase the overall acceptability. In conclusion, these results showed that adding EG/β-CD inclusion compound could prolong the expiration date of kimchi and also improve its quality.