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Controlling kimchi fermentation and juice overflow using potato starch-maltodextrin nanoparticles
Sung Jin Park1, Mi-Ai Lee1, Yun-Jeong Choi1
1World Institute of Kimchi, Gwangju 61755, Republic of Korea.
International Journal of Biological Macromolecules
|July 7, 2025
Summary
Potato starch-maltodextrin nanoparticle (PMN) effectively controls kimchi fermentation by inhibiting lactic acid bacteria (LAB) growth. This innovation prevents package expansion and juice leakage, enhancing kimchi quality for export and storage.
Area of Science:
- Food Science and Technology
- Fermentation Science
- Material Science
Background:
- Traditional glutinous rice paste in kimchi accelerates lactic acid bacteria (LAB) growth.
- This acceleration leads to undesirable package volume expansion and kimchi juice leakage.
Purpose of the Study:
- To develop a potato starch-maltodextrin nanoparticle (PMN) as a substitute for glutinous rice paste.
- To control kimchi fermentation and prevent leakage using PMN.
Main Methods:
- Optimized PMN production using a 1:1 potato starch-to-maltodextrin ratio.
- Utilized high-pressure homogenization for uniform nanoparticle synthesis (268.2 nm particle size, 0.17 PDI).
- Assessed LAB fermentation inhibition, pH, acidity, and viscosity changes.
Main Results:
- PMN significantly inhibited O2 reduction and CO2 generation during LAB fermentation compared to glutinous rice.
- PMN resulted in lower decreases in pH and increases in acidity.
- Optimal PMN exhibited low viscosity at 4°C (965.3 cp) and 25°C (1677.66 cp).
Conclusions:
- PMN effectively prevents LAB fermentation, package expansion, and kimchi juice leakage.
- Fabricated PMN offers a promising solution for improving kimchi quality and stability.
- This technology supports enhanced kimchi shelf-life for long-distance export and prolonged storage.
