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

Abstract

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.

Preparation of food active packaging materials based on calcium hydroxide and modified porous medium for reducing carbon dioxide and kimchi odor

“…The analysis was performed according to the modified method of Jeong et al. (2021) in conformance with the ISO 17,299 standard. Standard solutions of the substances to be deodorized, acetic acid, and the four sulfur compounds (allyl methyl sulfide, dimethyl disulfide, allyl methyl disulfide, and diallyl disulfide) were prepared using methanol at a final concentration of 300 mM and 0.9 mL, and 0.1 g of the powder was used.…”

Advances in the Formation and Control Methods of Undesirable Flavors in Fish

“…These phenolic compounds can lyse the cell walls of microorganisms, disrupt membrane proteins, further damage various enzymatic systems, and inactivate genetic material in order to strengthen their antimicrobial properties [ 156 ]. Recent research has also indicated that phenolic compounds can be chemically reactive with various food constituents, such as proteins, or directly react with volatile odor compounds to modify the product’s flavor [ 157 , 158 ]. Furthermore, bacteriocins, namely, small bacterial peptides, showed strong antimicrobial activity.…”