A comparative assessment of specified biochemicals and nutrients in kimchi before and after freeze drying and powdering

• Freeze dried powdered (FDP) kimchi retains many bioactive compounds found in fresh. • Studied components of kimchi were affected differently by the FDP process. • Propionic acid was not detected in fresh, but 15 g FDP kimchi contained 144 mg. • Total folates rose from 10.85 µg in fresh kimchi to 27.35 µg in FDP kimchi. • FDP kimchi is relatable but different to fresh kimchi; a distinct fermented food. Freeze drying and powdering (FDP) kimchi may preserve its health benefits, while ensuring shelf and transport stability. Good quality fermented vegetable products that are also shelf and transport stable is a major goal for the fermented foods industry. Selected kimchi biochemicals (benefit health, but not essential to it) (KBs) and kimchi nutrients (essential to health) (KNs) were quantified and compared in 3-day old fresh kimchi (T3) and in 3-day old fresh kimchi that was FDP (T3FDP). Components of kimchi were affected differently by FDP, with the overall profile of KBs and KNs in T3FDP relatable but different to T3. A 100 g sample of T3 contained 5.28 g KBs and KNs combined, and the equivalent sample of T3FDP (15 g) contained 4.56 g KBs and KNs combined. For KBs, propionic acid was undetected in T3 and the equivalent sample of T3FDP contained 144 mg. For KNs, vitamin B9 was higher in T3FDP compared to T3 (P < 0.0001).