Formation and speciation of hazardous trihalomethanes and haloacetic acids during chlorinated washing of brined kimchi cabbage in the presence of bromide

• Published in: Journal of hazardous materials 2023-08, Vol.455, p.131557-131557, Article 131557
• Main Authors: Kim, Su-Yeon, Ha, Ji-Hyuong
• Format: Article
• Language: English
• Subjects: Brassica; Bromides; Chlorination; Chlorine; Disinfectants; Disinfection; Disinfection byproducts; Fermented Foods; Halogenation; Salted kimchi cabbage; Salts; Sea salt; Slightly acidic electrolyzed water; Trihalomethanes - analysis; Water Pollutants, Chemical - analysis; Water Purification
• ISSN: 0304-3894; 1873-3336
• DOI: 10.1016/j.jhazmat.2023.131557

Brominated disinfection byproducts (Br-DBPs) may be generated in high concentrations during the chlorinated washing of brined kimchi cabbage (BKC) in kimchi manufacturing. However, the generation of these DBPs is not sufficiently understood. Therefore, in this study, we investigated the formation and speciation of the DBPs trihalomethanes (THMs) and haloacetic acids (HAAs) during the chlorinated washing process. The average bromide content in 22 salt products sourced from various regions of Korea was 1600 ± 468 mg/kg. Increasing bromide content shifted the speciation of DBPs from chlorinated to mixed bromochloro to brominated species, which would be more harmful than their chlorinated analogs. DBP formation during the washing of BKC at average bromide levels changed based on the brine salinity, salting temperature, and disinfectant type. Based on our findings, we recommend that low salinity and low temperature should be maintained during the salting of KC and that NaOCl should be used as the disinfectant rather than slightly acidic electrolyzed water during the chlorinated washing of KC to alleviate the formation of Br-DBPs. Moreover, we recommend the use of salts with low bromide levels for the salting of KC and the addition of a rinse step after chlorinated washing. [Display omitted] •Evaluation of DBP formation and speciation during kimchi manufacturing.•Bromide content in 22 salt products in Korea was 726–2340 mg/kg.•Brine salinity, salting temperature, and disinfectant type affect DBP formation.•NaOCl is a better disinfectant than SAEW for chlorinated washing.•Salts with low bromide levels are recommended based on study results.