In a groundbreaking development, the World Institute of Kimchi, a government-funded research institute under the Ministry of Science and ICT, has unveiled a pioneering technology that transforms cabbage waste from kimchi production into eco-friendly, biodegradable plastics. This innovative approach, known as 'bio-refactoring-based upcycling,' holds the potential to significantly reduce environmental pollution and waste disposal costs associated with the kimchi industry.
Cabbage, a staple ingredient in kimchi, is produced in vast quantities worldwide, with an estimated 72 million metric tons of Brassica crops grown annually. However, more than 30% of this produce is discarded during the manufacturing and distribution processes, leading to substantial waste and environmental concerns. The WiKim's breakthrough technology aims to address this issue by converting these byproducts into valuable, biodegradable materials.
The research team, spearheaded by Dr. Jung Eun Yang, a senior researcher of the Fermentation Regulation Technology Research Group at the WiKim, employed bio-refactoring technology to develop microbial strains capable of producing biodegradable bioplastics. By optimizing enzyme concentrations and the substrate used in the saccharification process, the team achieved an impressive sugar conversion rate of up to 90.4%.
Notably, the researchers made a groundbreaking discovery by identifying malic acid, a bioactive compound found in cabbage byproducts, as a key contributor to improving the productivity of polyhydroxyalkanoate, a bio-based, biodegradable material obtained through microbial fermentation. This finding marks the first time such a connection has been established, highlighting the significance of the WiKim's research.
The implications of this technology extend beyond the kimchi industry, as it can be applied to various agricultural and food byproducts, such as waste from onions and other vegetables used in kimchi production. By implementing this upcycling approach, the kimchi industry could potentially save an estimated $8.5 million annually in waste disposal costs.
Dr. Hae Woong Park, director of the Technology Innovation Research Division at the WiKim, emphasized the importance of this research, stating, "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." He further expressed the institute's commitment to developing upcycling technologies in the agricultural and food sectors, contributing to the achievement of carbon neutrality in the kimchi industry.
Building upon these findings, the research team plans to delve deeper into the components of cabbage byproducts, systematically categorizing various elements that promote microbial growth. This analysis will serve as a foundation for developing core technologies that transform agricultural and food waste into a wide range of high-value-added materials.
The WiKim's groundbreaking research has garnered international recognition, with the findings published as the front cover article in the March 2024 issue of the 'Journal of Agricultural and Food Chemistry,' a prestigious international scholarly journal in the field of food science and technology. As the world continues to grapple with the challenges of waste management and environmental sustainability, the WiKim's innovative approach to upcycling kimchi byproducts into biodegradable plastics offers a promising solution, paving the way for a greener future in the food industry.
