Effects of cryoprotectants and dehydration on physicochemical properties of salted kimchi cabbage during frozen storage

This study examined the effects of cryoprotectants (trehalose and glucose) and dehydration methods (general and centrifugal) on the physicochemical, microbial, and phytochemical properties of salted kimchi cabbage (SKC) during frozen storage. Thawing loss and hardness were assessed as key indicators of quality deterioration. Among the tested treatments, the combination of centrifugal dehydration and glucose (CD-SG) was the most effective in minimizing thawing loss, preserving hardness, and reducing structural damage caused by ice crystals. Centrifugal dehydration significantly lowered the initial moisture content and enhanced product stability, while glucose provided superior cryoprotective effects compared to trehalose. Microbial stability was maintained, with the CD-SG treatment showing consistent total viable bacterial counts and improved survival of lactic acid bacteria. Additionally, the CD-SG treatment retained higher antioxidant activity and total phenolic content (TPC), indicating better preservation of bioactive compounds. Scanning electron microscopy confirmed that centrifugal dehydration combined with cryoprotectants reduced pore size and preserved cell structure. These findings suggest that the application of glucose and centrifugal dehydration is an optimal preprocessing strategy for improving the quality and shelf life of frozen SKC, supporting the development of advanced frozen kimchi products. • Combined glucose treatment and centrifugal dehydration minimized thawing loss. • Cryoprotectant addition improved texture and microstructure of frozen SKC. • Glucose treatment preserved antioxidant activity and total phenolic content. • Centrifugal dehydration reduced ice crystal formation, enhancing food quality. • Study provides insights for improving frozen storage of salted kimchi cabbage.