Effects of thickener on the structure and properties of fibrous kimchi paper

Abstract

In this work, the effects of different thickener (CMC‐Na, soy protein, potato starch, and pectin) on the physicochemical properties of the kimchi paper were evaluated. The results showed that as the amount of the added thickener increased from 0.3 to 1.2 wt%, the tightness and transparency of all the samples first increased, and then, decreased companying with an increased thickness. The solubility and permeability decreased and the mechanical properties enhanced. In addition, according to the results of SEM and Fourier transform‐infrared analysis (FT‐IR), it found that all four thickeners could alleviate the wire drawing of the cross‐section of the paper and no formation of new chemical bonds was observed in the paper as the amount of thickener increased. The study also detected a change in thermal stability by the thermogravimetry analysis, and found that all the thickener could enhance the thermal stability of the paper. These findings provide important insights into the ideal choice of thickener to be used during the preparation of kimchi paper. Practical applications Kimchi paper is a novel, green, and recyclable packaging material. It not only retains the original flavor, color, and nutrients of fresh kimchi, but also exhibits characteristics of low sugar, low sodium, low fat, low heat energy, and high dietary fiber. Moreover, it also provides a new direction for the development of the kimchi industry. Because the thickener has a great influence on the preparation and the character of the kimchi paper, choosing the right thickener is crucial for kimchi paper. The purpose of this study was to prepare an edible green vegetable paper from pickled kimchi with the addition of four different thickeners including soybean protein, pectin, sodium carboxymethyl cellulose, and potato starch. These findings provide important insights into the ideal choice of thickener to be used during the preparation of kimchi paper.