ArticleScientific reports2026
Process optimization of centrifugal dehydration-hydrocolloid pretreatments for quality preservation of frozen kimchi.
Article in Scientific reports, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors.
Funding
Abstract
The growing global demand for kimchi has led to the adoption of frozen distribution as a strategy to extend shelf-life. However, freezing can cause quality deterioration through ice crystal-related structural damage, resulting in texture softening and reduced microbial viability. We evaluated pretreatment strategies to improve the quality stability of frozen kimchi, focusing on the combined use of centrifugal dehydration and formulation-based cryoprotectant/hydrocolloid additions. Five pretreatment approaches were tested, including centrifugal dehydration, glucose addition, and hydrocolloid incorporation using sodium carboxymethyl cellulose and xanthan gum. Centrifugal dehydration was the primary factor reducing moisture content and thawing loss and thereby improving texture retention during frozen storage. Glucose and hydrocolloid treatments exhibited limited, index-dependent additional effects, with modest differences observed in selected parameters such as reducing sugar (RS) levels, lactic acid bacteria (LAB) counts, and antioxidant-related indices (total phenolic content (TPC) and DPPH radical-scavenging activity (DPPH)). Principal component analysis (PCA) suggested that the RS levels, LAB counts, and texture variables were associated with overall quality variation among treatments during frozen storage. Overall, centrifugal dehydration serves as an effective baseline pretreatment for frozen kimchi, while glucose/hydrocolloid additions may offer incremental stabilization in specific quality indices, warranting further validation under longer storage durations and diverse distribution conditions.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.