Food Science and Preservation

About Food Science and Preservation

Food Science and Preservation (Food Sci Preserv, FSP) is a peer-reviewed and open-access journal that publishes original research papers, research notes, and reviews covering basic and applied research related to the knowledge, techniques, and advancement of food science and preservation. Food Sci Preserv (pISSN 3022-5477; eISSN 3022-5485) is the official journal of the Korean Society of Food Preservation, which is published and distributed, on- and offline, bimonthly (Feb, Apr, Jun, Aug, Oct, and Dec).
Review

Solanum macrocarpon L.: Nutritional value, bioactive compounds, and applications in food and medicine

Tran Thi Mai Anh, Le Pham Tan Quoc, Lam Bach Bao Phuong, Pham Thi Quyen, Vuong Bao Thy

Food Sci. Preserv. 2025;32(4):579-594.
https://doi.org/10.11002/kjfp.2025.32.4.579

ABSTRACT: Solanum macrocarpon L., a prominent Solanaceae plant from tropical and subtropical regions, holds significant ecological and medicinal value. This review systematically synthesizes current scientific understanding of its chemical composition, biological activities, and potential applications. S. macrocarpon is rich in nutrients such as carbohydrates, proteins, and minerals. This plant also contains diverse bioactive compounds, including tannins, alkaloids, saponins, polyphenols, flavonoids, quinones, and steroids, with many beneficial phytochem...
Research Article

Effects of sachet-type 1-methylcyclopropene (1-MCP) treatment on fruit quality during ambient and cold storage of Hongro apples

Kyoungook Kim, Areum Han, Eonji Kim, Jung-Geun Kwon, Nay Myo Win, Jingi Yoo, In-Kyu Kang

Food Sci. Preserv. 2025;32(4):595-602.
https://doi.org/10.11002/kjfp.2025.32.4.595

ABSTRACT: This study evaluated the effectiveness of sachet-type 1-methylcyclopropene (1-MCP) treatment in preserving the quality of Hongro apples during ambient storage and subsequent cold storage. Four treatments were applied: a control and three SFIS-based treatments - SFIS (sachet placed with fruit for 24 h, then removed), SFIS-S (sachet placed with fruit and retained throughout the storage period), and SFIS-PE (sachet sealed with fruit in a polyethylene liner for 24 h, then liner removed). In control fruits, firmness and titratable acidity (TA) decli...
Research Article

Changes in viable cell counts and functional properties of lactic acid bacteria products under simulated marine shipping conditions

Se-Won Lee, Joong Sang Cho, Jeong-Muk Lim, Do-Yoeon Jang, Jun Hur, Jun Jae Jung, Byung-Taek Oh

Food Sci. Preserv. 2025;32(4):603-612.
https://doi.org/10.11002/kjfp.2025.32.4.603

ABSTRACT: This study examined changes in viable cell counts and functional efficacy (anti-inflammatory effects) of lactic acid bacteria (LAB) products (in pouch and stick forms) based on storage period and loading positions (outer-deck, on-deck, and under-deck) in a simulated marine shipping environment. Viable cell counts of pouch products, measured on days 1, 7, 14, and 21, showed a greater decrease under the outer-deck condition (13.5, 11.1, 7.5, and 8.0 log CFU/g) compared to the on-deck and under-deck conditions. Stick products also experienced sign...
Research Article

Optimizing parboiling conditions to improve grain quality and cooking properties of Agric and Ofada rice varieties

Esther Ayomide Ogunwale, Peter Madabuchi Chikieze, Kehinde Adekunbi Taiwo, Oyebanji Olubunmi Alagbo, Tunde Afolabi Morakinyo, Charles Taiwo Akanbi, Olasunkanmi Gbadamosi, Babatunde Olawoye, Micheal Awoleye, Dorcas Alabi, Olufemi Koya

Food Sci. Preserv. 2025;32(4):613-623.
https://doi.org/10.11002/kjfp.2025.32.4.613

ABSTRACT: Rice is one of the most important food crops in Nigeria. This study evaluated the effect of parboiling temperature and time on some quality parameters in two varieties of rice grains (Agric and Ofada). The bulk density, rate of breakage, grain dimensions, and minimum cooking properties of the rice varieties were investigated using standard methods. The results showed that, during milling, when the optimum parboiling temperature of Agric and Ofada rice grains is not attained or is exceeded, the grains are prone to more breakage due to the millin...
Research Article

Incorporating oat (Avena sativa L.) fiber in chicken bockwurst sausage: Effects on drip loss reduction

Mulika Ruwani Hasanthi Jayawickrama, Thuduwage Induchapa Gaya Prabashwari, Nirupa Edirisinghe, Samaraweera Mudiyanselage Chandima Himali

Food Sci. Preserv. 2025;32(4):624-638.
https://doi.org/10.11002/kjfp.2025.32.4.624

ABSTRACT: Loss of fluid from meat product (drip loss) is highly related to consumer preference and quality of the product. Thus, this interesting study was designed to produce a bockwurst sausage from chicken meat with the addition of oat (Avena sativa L.) fiber, modified starch, and rusk powder as a new binder composition in different ratios in order to reduce the drip loss, including ten treatments and a control. Among the preliminary trials, T1 (25% oat fiber, 21% modified starch, 54% rusk powder), T2 (16.50% oat fiber, 16.50% modified starch, 67% rus...
Research Article

Quality characteristics and antioxidant activity of cream soup supplemented with shiitake (Lentinus edodes) powder

Eun-Sun Hwang, Helim Son

Food Sci. Preserv. 2025;32(4):639-649.
https://doi.org/10.11002/kjfp.2025.32.4.639

ABSTRACT: This study evaluated the effects of substituting wheat flour with shiitake mushroom powder (25-100%) on the physicochemical and antioxidant properties of cream soup. Compared to the control group, the addition of shiitake mushroom powder led to an increase in the moisture content, crude protein, and crude ash with the highest levels observed in the soup containing 100% shiitake mushroom powder. As the substitution level increased, soluble solids and total acidity rose proportionally, while pH decreased. In contrast, the viscosity of the soup de...
Research Article

Pseudocereals: Processing effects on the nutritional and bioactive properties of Celosia argentea seed

Oludolapo Akinyemi Osunrinade, Bukola Funmilola Olatunji

Food Sci. Preserv. 2025;32(4):650-664.
https://doi.org/10.11002/kjfp.2025.32.4.650

ABSTRACT: Celosia argentea is known for its nutritious leafy vegetable, and its seeds are classified as a pseudocereal. The pseudocereal potential of the seed remained underexplored, due to limited information on the effect of processing on the flour samples. This study evaluated the influence of processing on the nutritional and bioactive properties of Celosia argentea seed (CAS) flour. The seed was autoclaved, fermented, germinated, nixtamalized, defatted, and roasted using standard methods. Nutritional and antioxidant properties of CAS samples were de...
Research Article

Physicochemical and sensory evaluation of additive-free hot-air dried applemango (Mangifera indica L. var. Irwin) fruit leathers

Minhui Kim, Yujung Jung, Maria Jose Silva Pincay, Jiyoon Kim, Jung Soo Kim, Sae-Byuk Lee, Young Hoon Jung, Sang-Han Lee, Kwang-Deog Moon, Deok-Soo Son, Seockmo Ku, Deokyeong Choe

Food Sci. Preserv. 2025;32(4):665-673.
https://doi.org/10.11002/kjfp.2025.32.4.665

ABSTRACT: Applemango (Mangifera indica L. var. Irwin) has limited shelf life and distribution potential due to its high moisture content and rapid respiration rate. To improve storability and add value, hot-air dried fruit leathers were prepared from applemango juice in three formulations: a control with no additives (CON), 1% tapioca starch (TSG), and 1% gelatin (GLG). These were compared with commercial dried applemango slices (CAG). This study aimed to evaluate the physicochemical and sensory properties of the formulations. Moisture content was simila...
Research Article

Development of a coffee beer brewing process using coffee
커피를 활용한 커피 맥주 제조 공정 개발

Se-Eun Baek, Se-Hui Mun, Shang-Hwa Cha, Dong-Mo Son, Ji-Hwan Beak
백세은, 문세희, 차상화, 손동모, 백지환

Food Sci. Preserv. 2025;32(4):674-683.
https://doi.org/10.11002/kjfp.2025.32.4.674

ABSTRACT: The purpose of this study was to develop the optimal timing and ratio of coffee inputs in the coffee beer brewing process. Coffee beans used in the process were extracted and used in a leaching manner with a ratio of 1:2.8 between coffee beans and water. The wort and coffee were combined in ratios of 1:1, 1:2, and 2:1 before and after heating, and then fermented at 20°C for 5 days, aged at 20°C, and stored at 4°C for 7 days for comparative analysis. The final pH and brix of coffee beer were 4.81-4.92 and 3.35-4.93 °Brix, respectively, and...
Research Article

Effects of ethanol extraction and acetic acid fermentation on the functional properties of roasted coffee beans
에탄올 추출 및 초산균 발효가 커피 원두 기능성에 미치는 영향

Seo-Yeon You, Hyeon Hwa Oh, Hyun-Il Jun, So-Won Jang, Geun-Seoup Song
유서연, 오현화, 전현일, 장소원, 송근섭

Food Sci. Preserv. 2025;32(4):684-693.
https://doi.org/10.11002/kjfp.2025.32.4.684

ABSTRACT: This study evaluated the effect of acetic acid fermentation added to coffee concentrate using the concentrate of fermented coffee bean ethanol extract. The ethanol concentration that can extract a high content of coffee’s active ingredients (caffeine, chlorogenic acid) was 50% (v/v). The ethanol extract from coffee was concentrated to a solid content of 7.94% (w/v) and added at a concentration of 7-10% to prepared coffee liquor containing 6% ethanol. Additionally, 20% seed vinegar was introduced to initiate acetic acid fermentation. During th...
Research Article

Quality characteristics of ginger powder as affected by the number of steam-drying treatments
증포 처리 횟수를 달리하여 제조한 생강 분말의 품질 특성

Mi-Kyeong Kim, Bok-Mi Jung, Young-Min Kim
김미경, 정복미, 김영민

Food Sci. Preserv. 2025;32(4):694-701.
https://doi.org/10.11002/kjfp.2025.32.4.694

ABSTRACT: The quality characteristics of ginger powder manufactured with different numbers of steaming and drying treatments were evaluated. The moisture content of the ginger powder ranged from 6.51% to 7.26%, with the nine-time treatment showing the lowest and the six-time treatment showing the highest values (p<0.001). The crude protein content ranged from 2.36% to 4.11%, with the control being the highest and the three-times-treated being the lowest. The crude fat content ranged from 6.85% to 7.82%, with the control being the highest and the 9-tim...
Research Article

Changes in antioxidant activity and marker compounds in ethanolic extracts of butterbur (Petasites japonicus) depending on harvest time
수확시기별 머위 에탄올 추출물의 항산화 활성 및 지표 성분의 변화

So-Won Jang, Byung-Min Oh, Da Yeon Song, Mi Yeung Kim, Chan Gyu Park, Yong Kap Hur, Geun-Seoup Song
장소원, 오병민, 송다연, 김미영, 박찬규, 허용갑, 송근섭

Food Sci. Preserv. 2025;32(4):702-708.
https://doi.org/10.11002/kjfp.2025.32.4.702

ABSTRACT: This study investigated the content of marker compounds, antioxidant components, and antioxidant activities of butterbur (Petasites japonicus) extracts depending on harvest time. The marker compounds protocatechuic acid, caffeic acid, 3,5-dicaffeoylquinic acid, and bakkenolide B were found to be most abundant in extracts obtained in July using 70% ethanol, with concentrations of 0.85, 1.89, 4.37, and 15.13 mg/g, respectively. Conversely, the content of these marker compounds in the extracts obtained with 95% ethanol was lower than that of the 7...
Research Article

Analysis of mold reduction and quality characteristics in fermented sausages treated with clove extract spray
클로브 추출액 분무처리를 활용한 발효소시지의 곰팡이 저감 효과 및 품질 특성 분석

Eun-seon Lee, Jong-hui Kim, Bu-min Kim, Mi-hwa Oh
이은선, 김종희, 김부민, 오미화

Food Sci. Preserv. 2025;32(4):709-716.
https://doi.org/10.11002/kjfp.2025.32.4.709

ABSTRACT: This study investigated the antimicrobial and quality-preserving effects of clove extract in the production of fermented sausage. To evaluate these effects, microbial counts (total bacteria and fungi) and various quality parameters, including proximate composition (moisture, protein, fat), salt, collagen, pH, water activity, and eugenol content were measured. The results revealed that fermented sausages treated with clove extract exhibited a significant reduction in microbial contamination compared to the control group (p<0.05). After 28 day...
Research Article

Antioxidant activity and protective effect of ethanolic extract from Phlomis umbrosa Turcz. roots on H₂O₂- and PM_2.5-induced oxidative stress in respiratory cells
한속단(Phlomis umbrosa Turcz.) 뿌리 에탄올 추출물의 항산화 활성 및 과산화수소(H₂O₂)와 미세먼지(PM_2.5)로 유도된 산화스트레스에 대한 호흡기 세포 보호 효과

Yeong Hyeon Ju, Hyo Lim Lee, In Young Kim, Hye Ji Choi, Yu Mi Heo, Hwa Rang Na, Ho Jin Heo
주영현, 이효림, 김인영, 최혜지, 허유미, 나화랑, 허호진

Food Sci. Preserv. 2025;32(4):717-732.
https://doi.org/10.11002/kjfp.2025.32.4.717

ABSTRACT: This study was conducted to evaluate the in vitro antioxidant activity and cellular protective effect of 20% ethanolic extract from Phlomis umbrosa Turcz. roots (EPT) on hydrogen peroxide (H2O2) and particulate matter (PM)2.5-induced oxidative stress in human nasal epithelial RPMI 2650 and human lung epithelial A549 cells. EPT showed high total phenolic and flavonoid contents, with 42.92 mg of GAE/g and 45.35 mg of RE/g. EPT presented antioxidant activity by measuring 2,2’-azino-bis (3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) radical sca...
Research Article

Changes in quality characteristics of shiitake mushrooms treated with UV-C and the inhibitory effect of their ethanol extract on lung cancer cell proliferation
표고버섯의 UV-C 처리에 따른 품질 특성 변화 및 에탄올 추출물의 폐암세포 증식 억제 효과

MiAe Cho, Ji Weon Choi, Chang Moo Lee, Jong Cheol Park
조미애, 최지원, 이창무, 박종철

Food Sci. Preserv. 2025;32(4):733-744.
https://doi.org/10.11002/kjfp.2025.32.4.733

ABSTRACT: This study evaluated the quality characteristics of fresh shiitake mushrooms after UV-C treatment and storage at 20°C, along with the antioxidant activity and antiproliferative effects of their 85% ethanol extracts on A549 lung cancer cells. UV-C treatment delayed tissue softening, reduced decay rates, and maintained phenolic compound content and antioxidant activity. The highest guanylic acid and ergosterol contents were observed in the UV-C 180 s treatment. Ethanol extracts from UV-C-treated mushrooms inhibited A549 cell proliferation by 2...
Research Article

The inhibitory activity against oxidation, inflammation, wrinkle, and melanin production by phenolic extracts from Trigonotis radicans var. sericea
참꽃마리(Trigonotis radicans var. sericea) 전초 유래 페놀성 추출물의 항산화, 항염증, 피부주름 생성 억제 및 미백 효과

Huiin Kim, Hee-Yeon Kim, Yu-Gyeung Kim, Dahyun Kim, Chae-Won Han, Hye-Jin Park, Young-Je Cho
김희인, 김희연, 김유경, 김다현, 한채원, 박혜진, 조영제

Food Sci. Preserv. 2025;32(4):745-753.
https://doi.org/10.11002/kjfp.2025.32.4.745

ABSTRACT: The objective of this study was to assess the inhibition activity oxidation, inflammation, wrinkle, and melanin production of water and ethanol extracts from Trigonotis radicans var. sericea. (TRS). The antioxidant potential was measured using DPPH, ABTS, antioxidant protection factor, and TBARS assays. The extracts showed excellent antioxidant abilities at the 100 μg/mL total phenolic contents (TPC) concentration. Both distilled water extract (TRSW) and 60% ethanol extract (TRSE) showed high hyaluronidase inhibition activity at 400 μg/mL TP...

CURRENT ISSUE: Aug 2025, Vol. 32 , No. 4

Review Solanum macrocarpon L.: Nutritional value, bioactive compounds, and applications in food and medicine Tran Thi Mai Anh, Le Pham Tan Quoc, Lam Bach Bao Phuong, Pham Thi Quyen, Vuong Bao Thy Food Sci. Preserv. 2025;32(4):579-594. https://doi.org/10.11002/kjfp.2025.32.4.579 HTML PDF PubReader	Research Article Effects of sachet-type 1-methylcyclopropene (1-MCP) treatment on fruit quality during ambient and cold storage of Hongro apples Kyoungook Kim, Areum Han, Eonji Kim, Jung-Geun Kwon, Nay Myo Win, Jingi Yoo, In-Kyu Kang Food Sci. Preserv. 2025;32(4):595-602. https://doi.org/10.11002/kjfp.2025.32.4.595 HTML PDF PubReader
Research Article Changes in viable cell counts and functional properties of lactic acid bacteria products under simulated marine shipping conditions Se-Won Lee, Joong Sang Cho, Jeong-Muk Lim, Do-Yoeon Jang, Jun Hur, Jun Jae Jung, Byung-Taek Oh Food Sci. Preserv. 2025;32(4):603-612. https://doi.org/10.11002/kjfp.2025.32.4.603 HTML PDF PubReader	Research Article Optimizing parboiling conditions to improve grain quality and cooking properties of Agric and Ofada rice varieties Esther Ayomide Ogunwale, Peter Madabuchi Chikieze, Kehinde Adekunbi Taiwo, Oyebanji Olubunmi Alagbo, Tunde Afolabi Morakinyo, Charles Taiwo Akanbi, Olasunkanmi Gbadamosi, Babatunde Olawoye, Micheal Awoleye, Dorcas Alabi, Olufemi Koya Food Sci. Preserv. 2025;32(4):613-623. https://doi.org/10.11002/kjfp.2025.32.4.613 HTML PDF PubReader
Research Article Incorporating oat (Avena sativa L.) fiber in chicken bockwurst sausage: Effects on drip loss reduction Mulika Ruwani Hasanthi Jayawickrama, Thuduwage Induchapa Gaya Prabashwari, Nirupa Edirisinghe, Samaraweera Mudiyanselage Chandima Himali Food Sci. Preserv. 2025;32(4):624-638. https://doi.org/10.11002/kjfp.2025.32.4.624 HTML PDF PubReader	Research Article Quality characteristics and antioxidant activity of cream soup supplemented with shiitake (Lentinus edodes) powder Eun-Sun Hwang, Helim Son Food Sci. Preserv. 2025;32(4):639-649. https://doi.org/10.11002/kjfp.2025.32.4.639 HTML PDF PubReader
Research Article Pseudocereals: Processing effects on the nutritional and bioactive properties of Celosia argentea seed Oludolapo Akinyemi Osunrinade, Bukola Funmilola Olatunji Food Sci. Preserv. 2025;32(4):650-664. https://doi.org/10.11002/kjfp.2025.32.4.650 HTML PDF PubReader	Research Article Physicochemical and sensory evaluation of additive-free hot-air dried applemango (Mangifera indica L. var. Irwin) fruit leathers Minhui Kim, Yujung Jung, Maria Jose Silva Pincay, Jiyoon Kim, Jung Soo Kim, Sae-Byuk Lee, Young Hoon Jung, Sang-Han Lee, Kwang-Deog Moon, Deok-Soo Son, Seockmo Ku, Deokyeong Choe Food Sci. Preserv. 2025;32(4):665-673. https://doi.org/10.11002/kjfp.2025.32.4.665 HTML PDF PubReader
Research Article Development of a coffee beer brewing process using coffee 커피를 활용한 커피 맥주 제조 공정 개발 Se-Eun Baek, Se-Hui Mun, Shang-Hwa Cha, Dong-Mo Son, Ji-Hwan Beak 백세은, 문세희, 차상화, 손동모, 백지환 Food Sci. Preserv. 2025;32(4):674-683. https://doi.org/10.11002/kjfp.2025.32.4.674 HTML PDF PubReader	Research Article Effects of ethanol extraction and acetic acid fermentation on the functional properties of roasted coffee beans 에탄올 추출 및 초산균 발효가 커피 원두 기능성에 미치는 영향 Seo-Yeon You, Hyeon Hwa Oh, Hyun-Il Jun, So-Won Jang, Geun-Seoup Song 유서연, 오현화, 전현일, 장소원, 송근섭 Food Sci. Preserv. 2025;32(4):684-693. https://doi.org/10.11002/kjfp.2025.32.4.684 HTML PDF PubReader
Research Article Quality characteristics of ginger powder as affected by the number of steam-drying treatments 증포 처리 횟수를 달리하여 제조한 생강 분말의 품질 특성 Mi-Kyeong Kim, Bok-Mi Jung, Young-Min Kim 김미경, 정복미, 김영민 Food Sci. Preserv. 2025;32(4):694-701. https://doi.org/10.11002/kjfp.2025.32.4.694 HTML PDF PubReader	Research Article Changes in antioxidant activity and marker compounds in ethanolic extracts of butterbur (Petasites japonicus) depending on harvest time 수확시기별 머위 에탄올 추출물의 항산화 활성 및 지표 성분의 변화 So-Won Jang, Byung-Min Oh, Da Yeon Song, Mi Yeung Kim, Chan Gyu Park, Yong Kap Hur, Geun-Seoup Song 장소원, 오병민, 송다연, 김미영, 박찬규, 허용갑, 송근섭 Food Sci. Preserv. 2025;32(4):702-708. https://doi.org/10.11002/kjfp.2025.32.4.702 HTML PDF PubReader
Research Article Analysis of mold reduction and quality characteristics in fermented sausages treated with clove extract spray 클로브 추출액 분무처리를 활용한 발효소시지의 곰팡이 저감 효과 및 품질 특성 분석 Eun-seon Lee, Jong-hui Kim, Bu-min Kim, Mi-hwa Oh 이은선, 김종희, 김부민, 오미화 Food Sci. Preserv. 2025;32(4):709-716. https://doi.org/10.11002/kjfp.2025.32.4.709 HTML PDF PubReader	Research Article Antioxidant activity and protective effect of ethanolic extract from Phlomis umbrosa Turcz. roots on H₂O₂- and PM_2.5-induced oxidative stress in respiratory cells 한속단(Phlomis umbrosa Turcz.) 뿌리 에탄올 추출물의 항산화 활성 및 과산화수소(H₂O₂)와 미세먼지(PM_2.5)로 유도된 산화스트레스에 대한 호흡기 세포 보호 효과 Yeong Hyeon Ju, Hyo Lim Lee, In Young Kim, Hye Ji Choi, Yu Mi Heo, Hwa Rang Na, Ho Jin Heo 주영현, 이효림, 김인영, 최혜지, 허유미, 나화랑, 허호진 Food Sci. Preserv. 2025;32(4):717-732. https://doi.org/10.11002/kjfp.2025.32.4.717 HTML PDF PubReader
Research Article Changes in quality characteristics of shiitake mushrooms treated with UV-C and the inhibitory effect of their ethanol extract on lung cancer cell proliferation 표고버섯의 UV-C 처리에 따른 품질 특성 변화 및 에탄올 추출물의 폐암세포 증식 억제 효과 MiAe Cho, Ji Weon Choi, Chang Moo Lee, Jong Cheol Park 조미애, 최지원, 이창무, 박종철 Food Sci. Preserv. 2025;32(4):733-744. https://doi.org/10.11002/kjfp.2025.32.4.733 HTML PDF PubReader	Research Article The inhibitory activity against oxidation, inflammation, wrinkle, and melanin production by phenolic extracts from Trigonotis radicans var. sericea 참꽃마리(Trigonotis radicans var. sericea) 전초 유래 페놀성 추출물의 항산화, 항염증, 피부주름 생성 억제 및 미백 효과 Huiin Kim, Hee-Yeon Kim, Yu-Gyeung Kim, Dahyun Kim, Chae-Won Han, Hye-Jin Park, Young-Je Cho 김희인, 김희연, 김유경, 김다현, 한채원, 박혜진, 조영제 Food Sci. Preserv. 2025;32(4):745-753. https://doi.org/10.11002/kjfp.2025.32.4.745 HTML PDF PubReader

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