Development of a calcium hydroxide–dye kimchi ripening indicator and its application in kimchi packaging
Hyun-Gyu Lee, Suyeon Jeong, SeungRan Yoo
Abstract
Intelligent packaging that provides real-time information on food quality is useful for consumers. We developed a kimchi ripening indicator that can determine the ripeness of kimchi inside packaging and evaluated its applicability and limitations. The indicator was made using calcium hydroxide, which captures CO2, and four pH-sensitive dyes (cresol red, bromothymol blue, bromocresol purple, and methyl red). Fourier-transform infrared spectra of the prepared powders showed shapes similar to that of calcium hydroxide, and the dyes were evenly distributed on the calcium hydroxide surfaces. When the developed indicators were evaluated for kimchi packaging application, the indicator made from synthesized calcium hydroxide and bromothymol blue was the most reliable and clearly reflected useful kimchi ripening information. The indicator developed in this study is judged to be practically usable at temperatures of 4–15 °C. However, its usefulness is limited in that the seller cannot change the packaging capacity or kimchi capacity.