Research Article

Covalent immobilization of glucoisomerase on glutaraldehyde-activated bagasse cellulose for fructose syrup production from sago-starch-derived glucose
Amran Laga , Musdalifa , Andi Nur Faidah Rahman , Muhpidah , Muspirah Djalal
Food Sci. Preserv. 2026;33(3):351-363.
https://doi.org/10.11002/fsp.2026.33.3.351
Sago starch holds promise for fructose syrup production as a non-cane sweetener alternative through optimized isomerization processes. A critical challenge in this production system is improving catalytic effectiveness and operational efficiency. Therefore, this study aimed to optimize glucoisomerase immobilization by determining the optimal enzyme concentration and evaluating enzyme reusability for fructose production. This study addresses the challenge by immobilizing glucoisomerase via covalent binding to glutaraldehyde-activated bagasse cel...

Research Article

Quality characteristics and antioxidant activity of cookies supplemented with marigold extract powder
Mi Hye Park , Meera Kim
Food Sci. Preserv. 2026;33(3):364-375.
https://doi.org/10.11002/fsp.2026.33.3.364
This study evaluated the effects of marigold (Tagetes erecta L.) extract powder on the physicochemical properties, antioxidant capacity, and sensory quality of cookies. Cookies were prepared by substituting wheat flour with marigold extract powder at 1%, 3%, 5%, and 7%, and their moisture content, soluble solids content, color values, hardness, antioxidant activities, total phenolic content, total flavonoid content, and sensory attributes were analyzed. As the level of marigold extract powder increased, moisture content and soluble solids conte...

Research Article

Evaluation of sensory and physiochemical changes in tilapia fish (Oreochromis niloticus) during hot smoking with different leaf wraps
Srikantha Yanorshan , Amanda Guruge , Achala Wmukthika Alakolanga , Madiththe Gedara Asela Sandaruwan Abeyrathna , Shine Htet Aung , Ki-Chang Nam , Edirisinghe Dewage Nalaka Sandun Abeyrathna
Food Sci. Preserv. 2026;33(3):376-391.
https://doi.org/10.11002/fsp.2026.33.3.376
Fish smoking is a traditional preservation method that enhances sensory quality and extends shelf life. This study evaluated the effects of different combinations of firewood and botanical leaf wrappers on the sensory attributes and refrigerated storage stability of hot-smoked tilapia (Oreochromis niloticus). Uniform tilapia fillets (1.5±0.2 cm thickness) were brined in 1.5% (w/w) salt and hot-smoked at 80°C for 2 h 15 min using two firewood types—mahogany (Swietenia macrophylla) and cinnamon (Cinnamomum verum)—combined with six botanica...

Research Article

Safety evaluation of potential toxic metals exposure from street-vended foods consumed in Davao City, Philippines
Junah L. Dayaganon , Jive A. Java , Reigner Jay B. Escartin , Rohanie Shaquin F. Basucao , Cheska Maxine C. Nidoy , Kyla Marie Z. Tuno , Alfredo A. Hinay
Food Sci. Preserv. 2026;33(3):392-400.
https://doi.org/10.11002/fsp.2026.33.3.392
Street-vended foods are a vital source of affordable nutrition in the Philippines. However, their safety is compromised by environmental contaminants. This study quantified lead (Pb), cadmium (Cd), and mercury (Hg) in popular street-vended foods, grilled chicken intestines (isaw), deep-fried breaded chicken eggs (kwek-kwek), and steamed dumplings (siomai), from two high-traffic markets in Davao City using atomic absorption spectroscopy. Cd was below the detection limit in all the samples. Pb and Hg exceeded the Codex Alimentarius maximum levels...

Research Article

Application of fermented onion juice as a marinade to enhance microbial safety and texture of chicken breast
Ji Min Ahn , Eun Bin Choi , Ki Sun Yoon
Food Sci. Preserv. 2026;33(3):401-412.
https://doi.org/10.11002/fsp.2026.33.3.401
Substandard onions were valorized through lactic acid fermentation using Leuconostoc mesenteroides at 36°C for 24, 48, or 72 h to produce a functional antimicrobial marinade. Fermentation markedly increased lactic acid bacteria (LAB) populations (5.51-8.95 log CFU/mL), accompanied by a progressive decrease in pH (5.11-3.27), an increase in titratable acidity (0.14-0.95%), and a slight reduction in soluble solids (7.87-7.37 °Brix), confirming active lactic fermentation. Antimicrobial screening identified the 24 h fermentation as the optimal t...

Research Article

Nutrient composition, anti-radical and starch-digesting enzyme-inhibitory qualities of natural bouillon cubes formulated with locust bean, crayfish, ginger and turmeric blend
Latifat Nurudeen , Emmanuel Anyachukwu Irondi , Abdulhakeem Olanrewaju Sulyman , Yunus Temitayo Imam
Food Sci. Preserv. 2026;33(3):413-425.
https://doi.org/10.11002/fsp.2026.33.3.413
Bouillon cube (BC) is a promising means of fortifying foods and a crucial ingredient in many diets, serving as a flavor and aroma enhancer. In light of rising health consciousness, it is necessary to formulate BC with potential health and nutritional value without sacrificing consumer acceptance and affordability. This study assessed the nutrient content, antioxidant, and starch-digesting enzyme (α-amylase and α-glucosidase) inhibitory activities of BC formulated from locust beans (L), crayfish (C), ginger (G), and turmeric (T) at 5 differen...

Research Article

Anti-inflammatory effects of Sarahyang, a new mandarin cultivar, in LPS-stimulated RAW 264.7 cells and changes in its metabolite profile during maturation
Sang Suk Kim , Awraris Derbie Assefa , Seung-Gab Han , Sukman Park , Dong-Hoon Lee , Jee-Soo Park
Food Sci. Preserv. 2026;33(3):426-441.
https://doi.org/10.11002/fsp.2026.33.3.426
Citrus fruits are renowned sources of natural bioactive compounds, yet the quality evolution and therapeutic potential of newer cultivars remain largely uncharacterized. Given the rising need for natural anti-inflammatory agents to combat chronic disease, this study was conducted to systematically investigate the physicochemical changes of the novel Sarahyang citrus throughout its maturation and rigorously establish its anti-inflammatory mechanism. Chemical analysis revealed the fruit’s taste profile is governed by a consistent, significant i...

Research Article

Effects of pre-fasting diets on nutritional composition and volatile profiles of Protaetia brevitarsis larvae
Min Ji Park , Ji-Youn Kim , Ji Yeong Park , Sun Young Kim
Food Sci. Preserv. 2026;33(3):442-453.
https://doi.org/10.11002/fsp.2026.33.3.442
In this study, we evaluated whether formulated depuration diets can modulate the nutritional quality, chemical safety, and volatile profile of Protaetia brevitarsis larvae. Late third-instar larvae were provided with glutinous rice powder (GRP) or one of three formulated diets (FD1-FD3) based on wheat bran, eggshell powder, and brewer’s spent grain for 48 h, followed by 48 h of fasting. Freeze-dried larval powders were analyzed for proximate composition, dietary fiber, fatty acids, minerals, and heavy metals, and volatile profiles were assess...

Research Article

Effect of acai berry powder addition on the quality characteristics and antioxidant activities of cheongpomuk
아사이베리 분말 첨가가 청포묵의 품질 특성 및 항산화 활성에 미치는 영향
Yeon Sil Choi , Shin Youn Joo
최연실, 주신윤
Food Sci. Preserv. 2026;33(3):454-462.
https://doi.org/10.11002/fsp.2026.33.3.454

Research Article

Comparative metabolite profiling of four types of Korean commercial dried laver (Gopchang-gim, Dol-gim, Gimbap-gim, and Jaerae-gim) using LC-MS-based metabolomics
LC-MS 기반 대사체학을 통한 국내 시판 마른김 4종(곱창김, 돌김, 김밥김, 재래김)의 비교 대사체 프로파일링
Si-Hun Song , Hyung Gyun Kim , Jeong-Yong Cho
송시훈, 김형균, 조정용
Food Sci. Preserv. 2026;33(3):463-479.
https://doi.org/10.11002/fsp.2026.33.3.463

Research Article

Comparative analysis of cholesterol, phospholipid, and fatty acid composition in duck and chicken cuts before and after oven roasting
오븐 구이 전 · 후 오리고기와 닭고기의 부위별 콜레스테롤, 인지질 및 지방산 조성 비교
Myeong-Ju Kim , Sang-Gyu Lee , Hyeon-Jun Chang , Jeung-Hee Lee
김명주, 이상규, 장현준, 이정희
Food Sci. Preserv. 2026;33(3):480-493.
https://doi.org/10.11002/fsp.2026.33.3.480

Research Article

Quality characteristics of commercial makgeolli classified by starter type: Physicochemical indices, instrumental taste, and volatile profiles
누룩 원료에 따른 시판 막걸리의 품질과 향미 특성 비교 연구
Seung-A Woo , SeongEui Yoo , Chan-Woo Kim , Hee-Min Gwan , Mina K. Kim , So-Young Kim
우승아, 유성의, 김찬우, 권희민, 김미나, 김소영
Food Sci. Preserv. 2026;33(3):494-504.
https://doi.org/10.11002/fsp.2026.33.3.494

Research Article

Multivariate analysis of physicochemical and microbial profiles for the identification of fermentation markers in traditional Korean doenjang
다변량 분석을 이용한 한식 된장의 이화학적 및 미생물 특성 기반 발효 지표 탐색
SeongEui Yoo , Ye-Ji Jang , Hyun-Wook Jang , Hee-Min Gwon , So-Young Kim
유성의, 장예지, 장현욱, 권희민, 김소영
Food Sci. Preserv. 2026;33(3):505-517.
https://doi.org/10.11002/fsp.2026.33.3.505

Research Article

Safety evaluation of pesticide residues and heavy metals in convenience foods preferred by single-person households
1인 가구 선호 다소비 간편식의 잔류농약 및 중금속 안전성 평가
Ah Hyeon Jo , Su Ji Jung , Seul Lee , Ah Hyun Kim , Hyo Min Seo , Hee Mun , Sook Park , Yang Joon An
조아현, 정수지, 이슬, 김아현, 서효민, 문희, 박숙, 안양준
Food Sci. Preserv. 2026;33(3):518-533.
https://doi.org/10.11002/fsp.2026.33.3.518

Research Article

Anti-inflammatory and cartilage-protective effects of Yeonsan Ogye bone hydrolysate in a rat model of osteoarthritis
골관절염 랫드 모델에서 연산오계 뼈 가수분해물의 항염증 및 연골 보호 효과
Joong Gu Ji
지중구
Food Sci. Preserv. 2026;33(3):534-542.
https://doi.org/10.11002/fsp.2026.33.3.534

Research Article

Evaluation of the skin-improving effects of Artemisia fukudo Makino extract
큰비쑥 추출물의 피부 개선 효능에 관한 연구
Eun Hee Kim , Mun Young Park , Hee Yeon Lee , Je Hyoung Kim , Gyu Yeon Oh , So Hyeon Lee , Tae Man Ha , Jin Yeong Kim , Hwan Sik Na , Sook Park , Yang Joon An , Yoo Min Park
김은희, 박문영, 이희연, 김제형, 오규연, 이소현, 하태만, 김진영, 나환식, 박숙, 안양준, 박유민
Food Sci. Preserv. 2026;33(3):543-551.
https://doi.org/10.11002/fsp.2026.33.3.543

Articles

Online Articles  1,378

Current Issue   View more

Research Article

Covalent immobilization of glucoisomerase on glutaraldehyde-activated bagasse cellulose for fructose syrup production from sago-starch-derived glucose
Amran Laga , Musdalifa , Andi Nur Faidah Rahman , Muhpidah , Muspirah Djalal
Food Sci. Preserv. 2026;33(3):351-363.
https://doi.org/10.11002/fsp.2026.33.3.351
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Quality characteristics and antioxidant activity of cookies supplemented with marigold extract powder
Mi Hye Park , Meera Kim
Food Sci. Preserv. 2026;33(3):364-375.
https://doi.org/10.11002/fsp.2026.33.3.364
HTML PDF PubReader
Evaluation of sensory and physiochemical changes in tilapia fish (Oreochromis niloticus) during hot smoking with different leaf wraps
Srikantha Yanorshan , Amanda Guruge , Achala Wmukthika Alakolanga , Madiththe Gedara Asela Sandaruwan Abeyrathna , Shine Htet Aung , Ki-Chang Nam , Edirisinghe Dewage Nalaka Sandun Abeyrathna
Food Sci. Preserv. 2026;33(3):376-391.
https://doi.org/10.11002/fsp.2026.33.3.376
HTML PDF PubReader
Safety evaluation of potential toxic metals exposure from street-vended foods consumed in Davao City, Philippines
Junah L. Dayaganon , Jive A. Java , Reigner Jay B. Escartin , Rohanie Shaquin F. Basucao , Cheska Maxine C. Nidoy , Kyla Marie Z. Tuno , Alfredo A. Hinay
Food Sci. Preserv. 2026;33(3):392-400.
https://doi.org/10.11002/fsp.2026.33.3.392
HTML PDF PubReader
Application of fermented onion juice as a marinade to enhance microbial safety and texture of chicken breast
Ji Min Ahn , Eun Bin Choi , Ki Sun Yoon
Food Sci. Preserv. 2026;33(3):401-412.
https://doi.org/10.11002/fsp.2026.33.3.401
HTML PDF PubReader
Nutrient composition, anti-radical and starch-digesting enzyme-inhibitory qualities of natural bouillon cubes formulated with locust bean, crayfish, ginger and turmeric blend
Latifat Nurudeen , Emmanuel Anyachukwu Irondi , Abdulhakeem Olanrewaju Sulyman , Yunus Temitayo Imam
Food Sci. Preserv. 2026;33(3):413-425.
https://doi.org/10.11002/fsp.2026.33.3.413
HTML PDF PubReader
Anti-inflammatory effects of Sarahyang, a new mandarin cultivar, in LPS-stimulated RAW 264.7 cells and changes in its metabolite profile during maturation
Sang Suk Kim , Awraris Derbie Assefa , Seung-Gab Han , Sukman Park , Dong-Hoon Lee , Jee-Soo Park
Food Sci. Preserv. 2026;33(3):426-441.
https://doi.org/10.11002/fsp.2026.33.3.426
HTML PDF PubReader
Effects of pre-fasting diets on nutritional composition and volatile profiles of Protaetia brevitarsis larvae
Min Ji Park , Ji-Youn Kim , Ji Yeong Park , Sun Young Kim
Food Sci. Preserv. 2026;33(3):442-453.
https://doi.org/10.11002/fsp.2026.33.3.442
HTML PDF PubReader
Effect of acai berry powder addition on the quality characteristics and antioxidant activities of cheongpomuk
아사이베리 분말 첨가가 청포묵의 품질 특성 및 항산화 활성에 미치는 영향
Yeon Sil Choi , Shin Youn Joo
최연실, 주신윤
Food Sci. Preserv. 2026;33(3):454-462.
https://doi.org/10.11002/fsp.2026.33.3.454
HTML PDF PubReader
Comparative metabolite profiling of four types of Korean commercial dried laver (Gopchang-gim, Dol-gim, Gimbap-gim, and Jaerae-gim) using LC-MS-based metabolomics
LC-MS 기반 대사체학을 통한 국내 시판 마른김 4종(곱창김, 돌김, 김밥김, 재래김)의 비교 대사체 프로파일링
Si-Hun Song , Hyung Gyun Kim , Jeong-Yong Cho
송시훈, 김형균, 조정용
Food Sci. Preserv. 2026;33(3):463-479.
https://doi.org/10.11002/fsp.2026.33.3.463
HTML PDF PubReader
Comparative analysis of cholesterol, phospholipid, and fatty acid composition in duck and chicken cuts before and after oven roasting
오븐 구이 전 · 후 오리고기와 닭고기의 부위별 콜레스테롤, 인지질 및 지방산 조성 비교
Myeong-Ju Kim , Sang-Gyu Lee , Hyeon-Jun Chang , Jeung-Hee Lee
김명주, 이상규, 장현준, 이정희
Food Sci. Preserv. 2026;33(3):480-493.
https://doi.org/10.11002/fsp.2026.33.3.480
HTML PDF PubReader
Quality characteristics of commercial makgeolli classified by starter type: Physicochemical indices, instrumental taste, and volatile profiles
누룩 원료에 따른 시판 막걸리의 품질과 향미 특성 비교 연구
Seung-A Woo , SeongEui Yoo , Chan-Woo Kim , Hee-Min Gwan , Mina K. Kim , So-Young Kim
우승아, 유성의, 김찬우, 권희민, 김미나, 김소영
Food Sci. Preserv. 2026;33(3):494-504.
https://doi.org/10.11002/fsp.2026.33.3.494
HTML PDF PubReader
Multivariate analysis of physicochemical and microbial profiles for the identification of fermentation markers in traditional Korean doenjang
다변량 분석을 이용한 한식 된장의 이화학적 및 미생물 특성 기반 발효 지표 탐색
SeongEui Yoo , Ye-Ji Jang , Hyun-Wook Jang , Hee-Min Gwon , So-Young Kim
유성의, 장예지, 장현욱, 권희민, 김소영
Food Sci. Preserv. 2026;33(3):505-517.
https://doi.org/10.11002/fsp.2026.33.3.505
HTML PDF PubReader
Safety evaluation of pesticide residues and heavy metals in convenience foods preferred by single-person households
1인 가구 선호 다소비 간편식의 잔류농약 및 중금속 안전성 평가
Ah Hyeon Jo , Su Ji Jung , Seul Lee , Ah Hyun Kim , Hyo Min Seo , Hee Mun , Sook Park , Yang Joon An
조아현, 정수지, 이슬, 김아현, 서효민, 문희, 박숙, 안양준
Food Sci. Preserv. 2026;33(3):518-533.
https://doi.org/10.11002/fsp.2026.33.3.518
HTML PDF PubReader
Anti-inflammatory and cartilage-protective effects of Yeonsan Ogye bone hydrolysate in a rat model of osteoarthritis
골관절염 랫드 모델에서 연산오계 뼈 가수분해물의 항염증 및 연골 보호 효과
Joong Gu Ji
지중구
Food Sci. Preserv. 2026;33(3):534-542.
https://doi.org/10.11002/fsp.2026.33.3.534
HTML PDF PubReader
Evaluation of the skin-improving effects of Artemisia fukudo Makino extract
큰비쑥 추출물의 피부 개선 효능에 관한 연구
Eun Hee Kim , Mun Young Park , Hee Yeon Lee , Je Hyoung Kim , Gyu Yeon Oh , So Hyeon Lee , Tae Man Ha , Jin Yeong Kim , Hwan Sik Na , Sook Park , Yang Joon An , Yoo Min Park
김은희, 박문영, 이희연, 김제형, 오규연, 이소현, 하태만, 김진영, 나환식, 박숙, 안양준, 박유민
Food Sci. Preserv. 2026;33(3):543-551.
https://doi.org/10.11002/fsp.2026.33.3.543
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Review

A comprehensive review on the watermelon phytochemical profile and their bioactive and therapeutic effects
Muhammad Nadeem , Maham Navida , Kashif Ameer , Aqsa Iqbal , Faiqa Malik , Muhammad Ather Nadeem , Hira Fatima , Aftab Ahmed , Ahmad Din
Korean J. Food Preserv. 2022;29(4):546-576.
https://doi.org/10.11002/kjfp.2022.29.4.546
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Cited by Crossref 26 , Scopus 33

Review

Ovalbumin: A potential functional protein
Maggonage Hasini Udeshika Maggonage , Prabudhdha Manjula , Dong Uk Ahn , Edirisingha Dewage Nalaka Sandun Abeyrathne
Food Sci. Preserv. 2024;31(3):346-359.
https://doi.org/10.11002/fsp.2024.31.3.346
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Cited by Crossref 8 , Scopus 9

Research Article

Comparative study on the bioactive compound contents and antioxidant activity of broccoli cooked with different methods
Eun-Sun Hwang , SiA Lee
Food Sci. Preserv. 2024;31(4):579-589.
https://doi.org/10.11002/fsp.2024.31.4.579
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Cited by Crossref 5 , Scopus 5

Review

Watermelon nutrition profile, antioxidant activity, and processing
Muhammad Nadeem , Maham Navida , Kashif Ameer , Farzana Siddique , Aqsa Iqbal , Faiqa Malik , Muhamad Modassar Ali Nawaz Ranjha , Zarina Yasmin , Rabia Kanwal , Sadaf Javaria
Korean J. Food Preserv. 2022;29(4):531-545.
https://doi.org/10.11002/kjfp.2022.29.4.531
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Cited by Crossref 10 , Scopus 11

Review

Inulin fructans: Fermentability in the human colon, health benefits and quantification
Deshani C. Mudannayake , Dinesh D. Jayasena , C. Senaka Ranadheera , Said Ajlouni
Food Sci. Preserv. 2024;31(6):896-911.
https://doi.org/10.11002/fsp.2024.31.6.896
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Cited by Crossref 5 , Scopus 5

Most Downloaded   View more

Article

Influence of chitosan coating and packaging materials on the quality characteristics of fresh-cut cucumber
Ibukunoluwa Fola Olawuyi, Wonyoung Lee
Korean J Food Preserv 2019;26(4):371-380.
https://doi.org/10.11002/kjfp.2019.26.4.371
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Cited by Crossref 38 , Scopus 37

Research Article

Development of rice-based gluten-free muffins enriched with tigernut dietary fiber
Yoo-Jin Na , Ibukunoluwa Fola Olawuyi , Ha-Seong Cho , Nurul Saadah Binti Said , Wonyoung Lee
Korean J. Food Preserv. 2023;30(6):918-928.
https://doi.org/10.11002/kjfp.2023.30.6.918
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Research Article

Comparison of the quality characteristics and microbial community of traditional doenjang across fermentation places
숙성 장소에 따른 전통된장의 품질 특성 및 미생물군집 비교
Sun-Kyung Lee , Jae-Geel Lim , You-Seok Lee , Soo-Hyun Ji , Pyo-Hyeon Kim , Kyung-Cheol Ma , Jin-Woo Lee , So-Young Kim
이선경, 임재길, 이유석, 지수현, 김표현, 마경철, 이진우, 김소영
Korean J. Food Preserv. 2022;29(7):1059-1078.
https://doi.org/10.11002/kjfp.2022.29.7.1059
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Special Topic (Functional bioactive compounds in agro-foods and database development)

Analysis of pantothenic acid contents in meats and seafood consumed in Korea
국내 소비용 육류 및 수산식품의 판토텐산 함량 분석
Jihyeon Yu , Jina Lee , Yoonjeong Kim , Jinseo Lee , Eunji Park , Youngmin Choi , Younghwa Kim
유지현, 이진아, 김윤정, 이진서, 박은지, 최용민, 김영화
Food Sci. Preserv. 2025;32(3):398-407.
https://doi.org/10.11002/fsp.2025.32.3.398
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Article

Quality and antioxidant characteristics of ‘Yakju’ prepared with pigmented rice flour ‘Nuruk’
유색미(다향흑미) 쌀가루 개량 누룩제조와 이를 이용한 유색미 약주의 품질과 항산화 특성
Hong-Bi Han , Hee-Won Lee , Bok-Seon Kim , Cheol-Min Kim , Hyo-Gyeong Woo , Jae-Hee Jeong , So-Mang Kim , Chang-Ki Huh
한홍비, 이희원, 김복선, 김철민, 우효경, 정재희, 김소망, 허창기
Korean J. Food Preserv. 2021;28(2):240-251.
https://doi.org/10.11002/kjfp.2021.28.2.240
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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Call for Papers: FSP 2026 Special Topic



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