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

• Published in: Applied biological chemistry Vol. 59; no. 6; pp. 799 - 806
• Main Authors: Lee, Jo-Won, Kim, Bo-Ra, Heo, Yena, Bae, Gui-Seck, Chang, Moon Baek, Moon, BoKyung
• Format: Journal Article
• Language: Korean
• Published: 2016
• Subjects: Antioxidant capacity; Total dietary fiber; Radish; Baechu; Kimchi by-products
• ISSN: 2468-0834; 2468-0842

Baechu and radish are the major by-products generated from kimchi factories. Because vegetable and fruit by-products have abundant functional ingredients, the availability of them as a source of bioactive compounds is gaining attention. The objective of this study was to determine the feasibility of using kimchi by-products as sources of functional ingredients. For this purpose, 13 by-product samples were collected from different kimchi factories and analyzed for their sugar contents, total dietary fiber (TDF), antioxidant capacity, water holding capacity (WHC), viscosity, and specific gravity. The dietary fiber contents in kimchi by-product cabbage powder and radish powder were 27.37-49.54 and 30.19-62.81 %, respectively. TDF, WHC, and antioxidant capacities of kimchi by-products were equally as high as those of other by-products that are reused in industry. These results suggested that kimchi by-products have the potential as a new agro-industrial by-product that could be recycled as valuable sources of dietary fibers.