Metabolic shift during fermentation in kimchi according to capsaicinoid concentration

• Published in: Heliyon 2024-01, Vol.10 (2), p.e24441-e24441, Article e24441
• Main Authors: Chung, Young Bae, Park, Sung Jin, Choi, Yun-Jeong, Yun, Ye-Rang, Lee, Mi-Ai, Park, Sung Hee, Min, Sung Gi, Seo, Hye-Young
• Format: Article
• Language: English
• Subjects: capsaicin; Capsaicinoids; color; cultivars; Fermentation; industry; Kimchi; lactic acid; Metabolites; microbial communities; pepper; Red-pepper; sugars; titratable acidity
• ISSN: 2405-8440; 2405-8440
• DOI: 10.1016/j.heliyon.2024.e24441

The cultivar of red pepper used in kimchi contributes to spiciness, red color, and fermentation characteristics. Capsaicinoids are the main components of red pepper. Therefore, understanding changes in metabolites during kimchi fermentation according to capsaicinoid concentration is necessary to control the quality of kimchi. The purpose of this study was to investigate the effect of capsaicinoids on metabolites during kimchi fermentation. To profile the effect of capsaicinoid concentrations on kimchi fermentation, five kimchi samples were prepared using different concentrations of capsaicinoids (4, 12, 30.7, 40.9, and 50.3 mg/kg) and stored at 4 °C for 28 days. During kimchi fermentation, pH, titratable acidity, capsaicinoid concentration, total viable and lactic acid bacteria, free sugars, amino acids, and microbial community were evaluated. Each result was statistically analyzed for changes in capsaicin concentration and fermentation time. The capsaicinoid concentration did not change during kimchi fermentation but the growth of lactic acid bacteria changed. According to the growth of lactic acid bacteria, free sugar, amino acids, and microbial community changed with the capsaicinoid concentration. Overall, the results of this study provide preliminary information on the use of red pepper and capsaicinoids in the kimchi industry. •Capsaicinoids alter lactic acid bacteria abundance and diversity in kimchi.•Capsaicinoids lower pH and raise titratable acidity in kimchi samples.•Capsaicinoids increase organic acid and free amino acid contents in kimchi samples.•Capsaicinoid addition alters bacterial succession in kimchi samples.