Preservative-assisted vacuum packaging for shelf-life extension of salted kimchi cabbage using grapefruit seed extract and potassium sorbate

In this study, we aimed to evaluate the shelf-life extension for salted kimchi cabbage (SKC) achieved by preservative-assisted vacuum packaging (PAVP) and its practical applicability using a previously proposed Global Stability Index (GSI)-based prediction model. Physicochemical properties, morphological changes, and microbial dynamics of SKC were analyzed during storage. GSI values derived from experimental data were used to predict shelf life, with the first-order model most suitable for HS, HSV, and HSVG, and the second-order model optimal for HSVG based on RMSE and MAE. The estimated shelf life was 12 days for the HS, 14 days for SKC treated with natural preservative (grapefruit seed extract), and 15 days for SKC treated with chemical preservative (potassium sorbate), confirming a significant extension in the PAVP-treated groups. Notably, shelf-life extension with the natural preservative was comparable to that with the chemical preservative, suggesting both can be used based on consumer preference. These findings indicate that PAVP enhances SKC stability and quality while offering a practical shelf-life extension strategy with commercial potential. • GSE and PS extended the predicted shelf life of salted kimchi cabbage to 14 and 15 days, respectively • PAVP with GSE or PS eliminated coliforms by day 14, controls by day 21 • First-order kinetic model best described the changes in HSVG, whereas the second-order model fit HSVP better. • PAVP is applicable to salted kimchi cabbage and other commercial products