Kimchi, the beloved Korean staple, is gaining global popularity. However, cabbage, a key ingredient, generates significant waste during processing. This waste not only adds to landfills but also creates disposal costs for the industry.
The World Institute of Kimchi (WiKim) has stepped up to address this challenge with a groundbreaking solution. They’ve developed a bio-refactoring technology that transforms discarded cabbage byproducts into biodegradable plastics.
Bio-refactoring is a cutting-edge technique that essentially reprograms microorganisms. The WiKim team, led by Dr. Jung Eun Yang, successfully reengineered microbes to produce biodegradable bioplastics from cabbage waste. They achieved an impressive 90.4% conversion rate by optimizing the process.
This research holds a unique significance. They discovered that malic acid, a natural component of cabbage byproducts, actually enhances the production of polyhydroxyalkanoate (PHA). PHA is a bio-based, biodegradable plastic known for its ability to decompose naturally.
This technology extends beyond kimchi production. It can be applied to various agricultural and food waste streams, including onion scraps used in kimchi. This innovation is estimated to save the kimchi industry 10 billion won annually in waste disposal costs.
“The results of this research are significant in terms of having secured an environmentally-friendly technology for converting agricultural and food waste into high value-added materials,” said Dr. Hae Woong Park, director of the Technology Innovation Research Division of the WiKim. He added, “We will continue to develop upcycling technology in the agricultural and food sectors so that the kimchi industry will contribute to the achievement of carbon neutrality.”
The WiKim team is conducting further research to explore the full potential of agricultural and food waste. This innovation paves the way for a more sustainable future for the food industry and beyond. The work is published in the Journal of Agricultural and Food Chemistry.
