Details

Autor(en) / Beteiligte

• Jeong, Suyeon
• Lee, Hyun‐Gyu
• Cho, Chi Heung
• Yoo, SeungRan

Titel

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

Ist Teil von

• Journal of food science, 2021-03, Vol.86 (3), p.1004-1013

Ort / Verlag

United States: Wiley Subscription Services, Inc

Erscheinungsjahr

2021

Quelle

Wiley Online Library All Journals

Beschreibungen/Notizen

• As natural polyphenols have been known to have the deodorizing activity, the deodorizing properties and mechanisms of action of polyphenols, the main constituents of green tea extract (GTE), black tea extract (BTE), and grape seed extract (GSE), against volatile sulfur compounds (VSCs) in kimchi were investigated. Six VSCs were targeted and detected to be in high abundance in kimchi. The deodorizing activity (%) toward VSCs was found to be in the following order: GSE (58.4 to 91.8) >GTE (37.6 to 73.8) >BTE (28.4 to 60.3). This was attributed to the high phenolic (892.6 ± 10.5 mg GAE/g) and flavonoid (666.5 ± 23.9 mg CE/g) contents in GSE, that is, polymeric proanthocyanidins (85.97%). Particularly, the hydroxyl groups in the polyphenols showed deodorizing activity against VSCs via a sulfur‐capture reaction. For packaging applications, deodorization films based on GSE and polycaprolactone were developed, and the GSE/polycaprolactone 20% films exhibited strong deodorizing effects (54.9 to 99.8%) against kimchi VSCs.