Feasibility of using kimchi by-products as a source of functional ingredients

Lee, Jo‐Won; Kim, Bora; Heo, Ye-Na; Bae, Gui-Seck; Chang, M. B.; Moon, BoKyung

doi:10.1007/s13765-016-0227-y

Cited by 7 publications

(5 citation statements)

References 28 publications

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“…As expected, the dietary fiber level increased with the increasing addition of KBP. According to our previous study (Lee et al, 2016), Chinese cabbage outer-leaf powder, which had a high TDF content, was reported as a good source of functional ingredients. KBP-added muffins showed higher moisture contents than the control.…”

Section: Discussionmentioning

confidence: 99%

Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical–chemical properties, and consumer acceptance

Heo

Kim

Lee

et al. 2019

Food Science & Nutrition

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This study aimed to evaluate the effects of dietary fiber from Chinese cabbage outer‐leaf powder, which is a main by‐product of kimchi, on the quality, texture properties, and sensory evaluation of muffins. The kimchi by‐product powder (KBP, 36.2% dietary fiber) was added at 1%–4% dietary fiber content, by replacing wheat flour (w/w basis). The physico‐chemical and sensory properties of the baked muffins were measured. The height and volume of the muffins decreased with the addition of KBP. Increasing the KBP content resulted in increased hardness and reduced chewiness. No significant difference was observed in the overall acceptance among the muffins, up to the 2% added dietary fiber group, and the positive effect of the incorporated KBP was also confirmed in the sensory evaluation. These results indicate that it is possible to produce functional muffins with increased dietary fiber content by adding KBP in place of flour.

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Section: Discussionmentioning

confidence: 99%

Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical–chemical properties, and consumer acceptance

Heo

Kim

Lee

et al. 2019

Food Science & Nutrition

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“…There are different methods of extracting bioactive compounds, with conventional methods such as maceration and decoction being replaced by green solvents (i.e., ionic liquids), supercritical fluids, and deep eutectic solvents. In addition, unconventional extraction methods, such as ultrasound-assisted extraction [63,107,108], pulsed electric fields [62], enzymes, autohydrolysis [86], hydrocyclone technology [70], thermocalcic precipitation [69], and microwaves [99], are increasing. These advanced methods allow more efficient and sustainable extraction, reducing time and solvent usage.…”

Section: Methods Of Obtaining Productsmentioning

confidence: 99%

“…Residual biomass from vegetable-based fermented foods and fermented dairy products have also been highlighted as strong candidates for recovering interesting compounds with several health benefits and potential applications as nutraceuticals in functional foods [104] and dietary supplements [111]. For example, cabbage/radish powder [63] and soybean dregs (okara) [66]-byproducts from kimchi and fermented soybean factories, respectively-were used to successfully recover prebiotic dietary fibers (i.e., oligosaccharides) and proteins, which are valuable for functional foods. Okara is the residual byproduct generated when processing fermented soybean food products such as miso, natto, and tempeh.…”

Section: Biological Activities Functional Foods and Health Benefitsmentioning

confidence: 99%

Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and Applications

Faria,

Carvalho,

Conte-Junior

2023

Fermentation

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Significant amounts of fermented food waste are generated worldwide, promoting an abundance of residual biomass that can be used as raw material to extract bioactive peptides, fermentable sugars, polyphenols, and valuable compounds for synthesizing bioproducts. Therefore, generating these high-value-added products reduces the environmental impact caused by waste disposal and increases the industrial economic value of the final products. This review presents opportunities for synthesizing bioproducts and recovering bioactive compounds (employing wastes and byproducts from fermented sources) with several biological properties to support their consumption as dietary supplements that can benefit human health. Herein, the types of fermented food waste and byproducts (i.e., vegetables, bread wastes, dairy products, brewing, and winery sources), pre-treatment processes, the methods of obtaining products, the potential health benefits observed for the bioactive compounds recovered, and other technological applications of bioproducts are discussed. Therefore, there is currently a tendency to use these wastes to boost bioeconomic policies and support a circular bioeconomy approach that is focused on biorefinery concepts, biotechnology, and bioprocesses.

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“…Kimchi is rich in antioxidants, vitamins, digestive enzymes, and minerals and has anti-cancer, anti-diabetes, and anti-inflammatory properties ( Lee et al, 2016 ). Radish ( Raphanus sativus ) is used to prepare different forms of kimchi, such as kkakdugi -kimchi (the second-most consumed kimchi in Korea), chonggak -kimchi, and dongchimi- kimchi ( Song et al, 2021 ; Surya and Nugroho, 2023 ).…”

Section: Introductionmentioning

confidence: 99%

Genome of Raphanus sativus L. Bakdal, an elite line of large cultivated Korean radish

Park,

Lim,

Jung

et al. 2024

Front. Genet.

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Feasibility of using kimchi by-products as a source of functional ingredients

Cited by 7 publications

References 28 publications

Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical–chemical properties, and consumer acceptance

Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical–chemical properties, and consumer acceptance

Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and Applications

Genome of Raphanus sativus L. Bakdal, an elite line of large cultivated Korean radish

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