Kimchi Fermentation-Driven Detoxification of Flaxseed: Impact on Physicochemical Quality and Antioxidant Potential

Foods 2026 Open access

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Authors: Song Chan Oh, Sung-Jin Lee, Ke Ding, Jianheng Shen, Chao Huang, Suk Nam Kang, Martin J. T. Reaney, Young Jun Kim, Youn Young Shim
DOI: 10.3390/foods15040632
Cited by: 1
References: 34

Abstract

Flaxseed (Linum usitatissimum L.) is a rich source of α-linolenic acid (ALA) and lignans but contains toxic cyanogenic glycosides (CGs) that limit its application in foods. This study investigated the efficacy of a specialized Lactobacillaceae consortium in detoxifying flaxseed and the subsequent effects of adding this cyanogenic glycoside-depleted flaxseed (CGDF) to a kimchi matrix. Ground flaxseed and CGDF were added to the kimchi seasoning mixture at concentrations of 0.5%, 1.0%, and 2.0% (w/w) and fermented at 4 °C for 8 weeks. Analytical results confirmed that the fermentation process reduced linustatin and neolinustatin to undetectable levels (

Fields of Study & Subjects

Cassava research and cyanide Phytoestrogen effects and research Edible Oils Quality and Analysis

Publication details

Journal / source
Foods
Publisher
MDPI AG
Volume
15
Issue
4
Pages
632–632
Publication date
10 February 2026
Language
EN