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).
Research Article

Apr 30, 2024

Influence of temperature, time, and moisture content on rheology of tomatoes and pepper purees

Adeshina Fadeyibi, Zainab Ololamide Ayinla, Rasaq A. Ajiboye

Food Sci. Preserv. 2024;31(2):199-209.
https://doi.org/10.11002/fsp.2024.31.2.199

ABSTRACT: This study explored how temperature, time, and moisture content affect the rheological properties (apparent viscosity, flow behavior index, and consistency coefficient) of stored tomato and pepper purees. These purees were prepared with moisture contents of 85%, 90%, and 95% (w/v) using the hot-break method and tested over 6 days at 2-day intervals and temperatures of 5°C, 10°C, and 15°C. Results displayed distinct ranges for apparent viscosity, consistency coefficient, and flow behavior indices: tomato puree (2,519.9-4,324.6 mPa · s, 258...
Research Article

Apr 30, 2024

Pre-cooking and liquid smoke affect the physicochemical and microbiological quality and polyhydroxy aromatic hydrocarbon (PAH) content in smoked skipjack tuna (Katsuwonus pelamis L.)

Silvana Dinaintang Harikedua, Ella Dertina Saragih, Eunike Louisje Mongi, Lena Jeane Damongilala, Netty Salindeho, Henny Adeleida Dien, Nurmeilita Taher, Helen Jenny Lohoo, Mayse Sofien Siby

Food Sci. Preserv. 2024;31(2):210-217.
https://doi.org/10.11002/fsp.2024.31.2.210

ABSTRACT: This study aimed to compare the quality of smoked fish products processed with liquid smoke with and without pre-cooking when stored at room temperature (25°C) for 0, 2, 4, and 6 days. The observations included moisture content, water holding capacity, color, and total plate and mold counts. The treated samples were also analyzed for polyhydroxyaromatic hydrocarbons (PAHs) at day 0. The study found that the pre-cooked products had a lower moisture content (55.1%) than the control (59.9%) during storage. Additionally, the pre-cooked product h...
Research Article

Apr 30, 2024

Physicochemical and organoleptic properties of hot-air dried oriental melon slices prepared using different physical pretreatments

Young Min Kim, Minhui Kim, Yujung Jung, Jiyoon Kim, Jung Soo Kim, Dong Hyun Kim, Sae-Byuk Lee, Juhyun Kim, Sang-Han Lee, Kwang-Deog Moon, Seockmo Ku, Deokyeong Choe

Food Sci. Preserv. 2024;31(2):218-226.
https://doi.org/10.11002/fsp.2024.31.2.218

ABSTRACT: The oriental melon poses challenges in terms of long-term storage and distribution. Addressing these issues requires an extension of the storage life through appropriate processing. In this study, pretreated hot-air dried oriental melon slices (steamed and freeze-thawed) were prepared, and their physicochemical and organoleptic properties were examined. The control group (CON) consisted of hot-air dried oriental melon slices without pretreatment, while the steamed group (STG) and freeze-thawed group (FTG) consisted of hot-air dried oriental mel...
Research Article

Apr 30, 2024

Whitening effects of fermented Trigonotis radicans var. sericea with Lactobacillus brevis in α-MSH-stimulated B16F10 melanoma cells

Da-Eun Jeong, Byung-Oh Kim, Young-Je Cho

Food Sci. Preserv. 2024;31(2):227-234.
https://doi.org/10.11002/fsp.2024.31.2.227

ABSTRACT: This study was designed to compare the whitening effects of 60% ethanol extracts of Trigonotis radicans var. sericea (TR) and Lactobacillus brevis-fermented T. radicans var. sericea (FTR). Measurement of cytotoxicity in B16-F10 melanoma cells to confirm the whitening effect, FTR showed higher cell viability than TR. FTR showed inhibitory activity on melanin contents similar to the normal group at concentrations of 50 and 100 μg/mL. MITF expression was used to confirm the effect on melanogenesis-related protein expression. TR and FTR showed s...
Research Article

Apr 30, 2024

Quality comparison of non-thermal sterilized raw apple vinegar and commercial apple vinegar products

Sun Hwa Kim, Ji-Hyung Seo, Yong-Jin Jeong

Food Sci. Preserv. 2024;31(2):235-244.
https://doi.org/10.11002/fsp.2024.31.2.235

ABSTRACT: A nonthermally sterilized raw apple vinegar was manufactured using an ultra-fine filtration process (0.2 μm membrane filter) and its quality was comparable to commercially available vinegar products. First, using apple concentrate as a raw material, it was possible to produce non-thermal sterilized Using a two-stage fermentation process of alcohol and acetic acid fermentations, a non-thermally sterilized raw apple vinegar with pH 2.94 and an acidity of 6.20% was produced from an apple concentrate. The fermentation process increased the brown...
Research Article

Apr 30, 2024

Quality characteristics and antioxidant activity of roasted yakgwa according to the addition ratio of mealworm

Ji Eun Kim, Shin Youn Joo

Food Sci. Preserv. 2024;31(2):245-255.
https://doi.org/10.11002/fsp.2024.31.2.245

ABSTRACT: The proximate composition, quality characteristics, antioxidant activity, and sensory evaluation scores of yakgwa added with mealworm powder (MP) were examined. MP contained 5.83 wt% moisture, 55.70 wt% crude protein, 35.96 wt% crude fat, 3.70 wt% crude ash, and 2.43 wt% carbohydrate and feature total polyphenol and flavonoid contents of 406.52 mg GAE/100 g and 21.18 mg NE/100 g, respectively. The DPPH and ABTS•+ radical scavenging activities and the reducing power of MP were determined as 90.25%, 44.06%, and 1.74, respectively. Except for mo...
Research Article

Apr 30, 2024

Effects of chestnut powder content on the quality characteristics and antioxidant activity of rice muffins

Jin-Hee Choi, Hyun-Do Ahn, Jun-Min Hwang, Ye-ji Kim, Soo-bin Kim, In-beom Kim, Hae-Yeon Choi

Food Sci. Preserv. 2024;31(2):256-266.
https://doi.org/10.11002/fsp.2024.31.2.256

ABSTRACT: This study examined the effects of chestnut powder content (2.5%, 5%, 7.5%, and 10%) on the antioxidant activity and quality characteristics of rice muffins. With the increasing chestnut powder content, the total polyphenol content, flavonoid content, antioxidant activity (determined by radical scavenging activity and reducing power), hardness, gumminess, chewiness, and overall acceptability (determined by sensory evaluation) increased, whereas the moisture content, pH, specific volume, and cooking loss decreased. Regarding color, chestnut powd...
Research Article

Apr 30, 2024

Comparison of the physicochemical properties of native and cultivated Artemisia fukudo Makino
자생 및 재배 큰비쑥의 이화학적 특성 비교

Bo Ra Kang, Eun Hee Kim, Yeon Kyoung Kim, Ah Hhyun Kim, Gyu Yeon Oh, Yoo Min Park, Ah Hyeon Jo, Hwan Sik Na, Mi Yeong Shin, Yang Joon An, Jeong Yong Cho, So Hyeon Lee
강보라, 김은희, 김연경, 김아현, 오규연, 박유민, 조아현, 나환식, 신미영, 안양준, 조정용, 이소현

Food Sci. Preserv. 2024;31(2):267-275.
https://doi.org/10.11002/fsp.2024.31.2.267

ABSTRACT: Artemisia fukudo Makino belongs to the Asteraceae family, is a halophyte that can grow in salinity soils and is known for its various physiological activities. However, few studies were comparing it according to the growth environment. Therefore, in this study, we analyzed the antioxidant activity, functional ingredients, and safety of Artemisia fukudo Makino according to the growth environment. Total polyphenol content was the highest in native mature leaves, but 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 1,1-diphenyl-2-picry...
Research Article

Apr 30, 2024

Induction of apoptosis using the mixture of fucoidan and Crepidiastrum denticulatum extract in HepG2 liver cancer cells
후코이단/이고들빼기 혼합물에 의한 HepG2 간암세포의 apoptosis 유도

Se-Eun Park, Dabin Choi, Kyo-nyeo Oh, Hanjoong Kim, Hyungbum Park, Ki-Man Kim
박세은, 최다빈, 오교녀, 김한중, 박형범, 김기만

Food Sci. Preserv. 2024;31(2):276-286.
https://doi.org/10.11002/fsp.2024.31.2.276

ABSTRACT: In the present study, we investigated whether a mixture of fucoidan and Crepidiastrum denticulatum extract (FCE) had the potential to improve the therapeutic efficacy of cancer treatment. The results demonstrated that FCE significantly reduced cell viability and induced the release of LDH (lactate dehydrogenase) and DNA fragmentation in HepG2 cells in a dose-dependent manner. In addition, FCE treatment also increased the protein expression level of p53, the release of cytochrome c, and the loss of mitochondrial membrane potential. Moreover, FCE...
Research Article

Apr 30, 2024

Changes in physiologically active ingredients and anti-inflammatory properties of underutilized wild vegetables by complex fermentation using beneficial microorganisms
유용미생물에 의한 저이용 산채류의 복합발효 중 생리활성 성분 및 항염증 변화

Sang-Hyeob Sim, Ha Kyoung Choi, Da Eun Lee, Soo Chang Na, Dae Il Hwang, Hyo Bin Oh, Yi Teak Lim, Tae-Young Kim, Dae-Woon Kim
심상협, 최하경, 이다은, 나수창, 황대일, 오효빈, 임이택, 김태영, 김대운

Food Sci. Preserv. 2024;31(2):287-297.
https://doi.org/10.11002/fsp.2024.31.2.287

ABSTRACT: It was confirmed that complex fermentation (CF) was more efficient than single-strain fermentations in inducing changes in the contents of phenolic compounds of Maclura tricuspidate and Pyrus Montana Nakai. A mixture of Maclura tricuspidata, Pyrus montana Nakai, Platycodon grandiflorum and Codonopsis lanceolata were fermented in CF using Aspergillus shirousamii (koji), yeast, and lactic acid bacteria (LAB) for 24 days, and the pH, °Brix, total acidity, anti-oxidant activity, polyphenol content, nitric oxide (NO), and Western blotting of indu...
Research Article

Apr 30, 2024

Effect of mixed plant-extract powder on the regulation of differentiation and oxidative stress-induced apoptosis in C2C12 cells
식물 추출물 혼합 분말이 C2C12 세포 내 분화 및 산화적 스트레스 유발 세포사멸 조절에 미치는 효과

Se-Eun Park, Dabin Choi, Kyo-nyeo Oh, Hanjoong Kim, Hyungbum Park, Ki-Man Kim
박세은, 최다빈, 오교녀, 김한중, 박형범, 김기만

Food Sci. Preserv. 2024;31(2):298-306.
https://doi.org/10.11002/fsp.2024.31.2.298

ABSTRACT: This study evaluated the differentiation and protective effects of mixed plant-extract powder in C2C12 muscle cells. Cells were differentiated into myotubes in 2% horse serum (HS)-containing medium with mixed plant-extract powder (MPEP) for 6 days. Treatment with MPEP increased the expression of myogenin and myosin heavy chain (MHC) protein in cells compared with non-treated cells. Differentiated cells were pretreated with MPEP, and hydrogen peroxide (H2O2). Our results revealed that treatment with MPEP before H2O2 treatment increased cell viab...
Research Article

Apr 30, 2024

Inhibitory effects of Broussonetia kazinoki twig extract on allergic inflammatory reactions in TNF-α/IFN-γ-stimulated HaCaT and IgE-sensitized RBL-2H3 cells
TNF-α/IFN-γ로 자극된 HaCaT 및 IgE로 감작된 RBL-2H3 세포에서 닥나무 가지 추출물의 알러지 염증반응 억제 효과

Won-Bin Bae, Eun-Hye Kim, Min-Ju Kim, Seun-Ah Yang
배원빈, 김은혜, 김민주, 양선아

Food Sci. Preserv. 2024;31(2):307-314.
https://doi.org/10.11002/fsp.2024.31.2.307

ABSTRACT: Broussonetia kazinoki twig extract (BKT) is recognized for its antioxidant and anti-cancer effects and natural whitening properties. So, it is used as a raw material for cosmetics. B. kazinoki twig is also an edible raw material. B. kazinoki has been used in Asia for paper production and oriental medicine, has anti-diabetic effects, and contains various flavonoids and alkaloids. In this study, to evaluate the efficacy of BKT on allergic skin inflammatory responses, we investigated its effects on factors related to skin inflammation in HaCaT ker...
Research Article

Apr 30, 2024

Anti-inflammatory effect in macrophages according to the mixing ratio of acemannan and aloesin
Acemannan과 aloesin의 혼합 비율에 따른 대식세포에서의 항염증 효과

Hyo-Min Kim, Jeong-Hwan Kim, Dan-Hee Yoo, Se-Yeong Jeon, Hyun-Jin Kim, Seon-Gil Do, In-Chul Lee, Jung-Wook Kang
김효민, 김정환, 유단희, 전세영, 김현진, 도선길, 이인철, 강정욱

Food Sci. Preserv. 2024;31(2):315-323.
https://doi.org/10.11002/fsp.2024.31.2.315

ABSTRACT: This study aims to confirm the anti-inflammatory activities of acemannan and aloesin, which have been studied for various efficacies at various mixed sample ratios. The mixed samples were mixed at a ratio of 1:1 (AA-1), 1:2 (AA-2), 1:3 (AA-3), 2:1 (AA-4), and 3:1 (AA-5). Seven samples were evaluated for their cytotoxic ability on macrophages, and the results showed that all cell viability was over 90% at a concentration of 100 μg/mL. First, due to the NO production inhibitory activity, a better inhibitory effect was achieved when using a mix...
Research Note

Apr 30, 2024

Nutrient composition and taste properties of Sargassum fusiforme from the Wando region

Hae-In Lee, Cheong-Bin Kim, Mi-Kyung Lee

Food Sci. Preserv. 2024;31(2):324-331.
https://doi.org/10.11002/fsp.2024.31.2.324

ABSTRACT: This study examined the nutrient composition and taste properties of Sargassum fusiforme (SF) from two locations in the Wando region (Wando-eup: WD-A, Sinji-myeon: WD-B) and control region in Korea. The protein content of the SF in Wando regions was higher than that of the control, while the carbohydrate content was lower. The WD-A region had the lowest calorie content and the highest ash level when compared to the other regions. The potassium, iron, and zinc contents of the in WD-A were significantly higher than the other groups, but the sodiu...

CURRENT ISSUE: Apr 2024, Vol. 31 , No. 2

Research Article Influence of temperature, time, and moisture content on rheology of tomatoes and pepper purees Adeshina Fadeyibi, Zainab Ololamide Ayinla, Rasaq A. Ajiboye Food Sci. Preserv. 2024;31(2):199-209. https://doi.org/10.11002/fsp.2024.31.2.199 HTML PDF PubReader	Research Article Pre-cooking and liquid smoke affect the physicochemical and microbiological quality and polyhydroxy aromatic hydrocarbon (PAH) content in smoked skipjack tuna (Katsuwonus pelamis L.) Silvana Dinaintang Harikedua, Ella Dertina Saragih, Eunike Louisje Mongi, Lena Jeane Damongilala, Netty Salindeho, Henny Adeleida Dien, Nurmeilita Taher, Helen Jenny Lohoo, Mayse Sofien Siby Food Sci. Preserv. 2024;31(2):210-217. https://doi.org/10.11002/fsp.2024.31.2.210 HTML PDF PubReader
Research Article Physicochemical and organoleptic properties of hot-air dried oriental melon slices prepared using different physical pretreatments Young Min Kim, Minhui Kim, Yujung Jung, Jiyoon Kim, Jung Soo Kim, Dong Hyun Kim, Sae-Byuk Lee, Juhyun Kim, Sang-Han Lee, Kwang-Deog Moon, Seockmo Ku, Deokyeong Choe Food Sci. Preserv. 2024;31(2):218-226. https://doi.org/10.11002/fsp.2024.31.2.218 HTML PDF PubReader	Research Article Whitening effects of fermented Trigonotis radicans var. sericea with Lactobacillus brevis in α-MSH-stimulated B16F10 melanoma cells Da-Eun Jeong, Byung-Oh Kim, Young-Je Cho Food Sci. Preserv. 2024;31(2):227-234. https://doi.org/10.11002/fsp.2024.31.2.227 HTML PDF PubReader
Research Article Quality comparison of non-thermal sterilized raw apple vinegar and commercial apple vinegar products Sun Hwa Kim, Ji-Hyung Seo, Yong-Jin Jeong Food Sci. Preserv. 2024;31(2):235-244. https://doi.org/10.11002/fsp.2024.31.2.235 HTML PDF PubReader	Research Article Quality characteristics and antioxidant activity of roasted yakgwa according to the addition ratio of mealworm Ji Eun Kim, Shin Youn Joo Food Sci. Preserv. 2024;31(2):245-255. https://doi.org/10.11002/fsp.2024.31.2.245 HTML PDF PubReader
Research Article Effects of chestnut powder content on the quality characteristics and antioxidant activity of rice muffins Jin-Hee Choi, Hyun-Do Ahn, Jun-Min Hwang, Ye-ji Kim, Soo-bin Kim, In-beom Kim, Hae-Yeon Choi Food Sci. Preserv. 2024;31(2):256-266. https://doi.org/10.11002/fsp.2024.31.2.256 HTML PDF PubReader	Research Article Comparison of the physicochemical properties of native and cultivated Artemisia fukudo Makino 자생 및 재배 큰비쑥의 이화학적 특성 비교 Bo Ra Kang, Eun Hee Kim, Yeon Kyoung Kim, Ah Hhyun Kim, Gyu Yeon Oh, Yoo Min Park, Ah Hyeon Jo, Hwan Sik Na, Mi Yeong Shin, Yang Joon An, Jeong Yong Cho, So Hyeon Lee 강보라, 김은희, 김연경, 김아현, 오규연, 박유민, 조아현, 나환식, 신미영, 안양준, 조정용, 이소현 Food Sci. Preserv. 2024;31(2):267-275. https://doi.org/10.11002/fsp.2024.31.2.267 HTML PDF PubReader
Research Article Induction of apoptosis using the mixture of fucoidan and Crepidiastrum denticulatum extract in HepG2 liver cancer cells 후코이단/이고들빼기 혼합물에 의한 HepG2 간암세포의 apoptosis 유도 Se-Eun Park, Dabin Choi, Kyo-nyeo Oh, Hanjoong Kim, Hyungbum Park, Ki-Man Kim 박세은, 최다빈, 오교녀, 김한중, 박형범, 김기만 Food Sci. Preserv. 2024;31(2):276-286. https://doi.org/10.11002/fsp.2024.31.2.276 HTML PDF PubReader	Research Article Changes in physiologically active ingredients and anti-inflammatory properties of underutilized wild vegetables by complex fermentation using beneficial microorganisms 유용미생물에 의한 저이용 산채류의 복합발효 중 생리활성 성분 및 항염증 변화 Sang-Hyeob Sim, Ha Kyoung Choi, Da Eun Lee, Soo Chang Na, Dae Il Hwang, Hyo Bin Oh, Yi Teak Lim, Tae-Young Kim, Dae-Woon Kim 심상협, 최하경, 이다은, 나수창, 황대일, 오효빈, 임이택, 김태영, 김대운 Food Sci. Preserv. 2024;31(2):287-297. https://doi.org/10.11002/fsp.2024.31.2.287 HTML PDF PubReader
Research Article Effect of mixed plant-extract powder on the regulation of differentiation and oxidative stress-induced apoptosis in C2C12 cells 식물 추출물 혼합 분말이 C2C12 세포 내 분화 및 산화적 스트레스 유발 세포사멸 조절에 미치는 효과 Se-Eun Park, Dabin Choi, Kyo-nyeo Oh, Hanjoong Kim, Hyungbum Park, Ki-Man Kim 박세은, 최다빈, 오교녀, 김한중, 박형범, 김기만 Food Sci. Preserv. 2024;31(2):298-306. https://doi.org/10.11002/fsp.2024.31.2.298 HTML PDF PubReader	Research Article Inhibitory effects of Broussonetia kazinoki twig extract on allergic inflammatory reactions in TNF-α/IFN-γ-stimulated HaCaT and IgE-sensitized RBL-2H3 cells TNF-α/IFN-γ로 자극된 HaCaT 및 IgE로 감작된 RBL-2H3 세포에서 닥나무 가지 추출물의 알러지 염증반응 억제 효과 Won-Bin Bae, Eun-Hye Kim, Min-Ju Kim, Seun-Ah Yang 배원빈, 김은혜, 김민주, 양선아 Food Sci. Preserv. 2024;31(2):307-314. https://doi.org/10.11002/fsp.2024.31.2.307 HTML PDF PubReader
Research Article Anti-inflammatory effect in macrophages according to the mixing ratio of acemannan and aloesin Acemannan과 aloesin의 혼합 비율에 따른 대식세포에서의 항염증 효과 Hyo-Min Kim, Jeong-Hwan Kim, Dan-Hee Yoo, Se-Yeong Jeon, Hyun-Jin Kim, Seon-Gil Do, In-Chul Lee, Jung-Wook Kang 김효민, 김정환, 유단희, 전세영, 김현진, 도선길, 이인철, 강정욱 Food Sci. Preserv. 2024;31(2):315-323. https://doi.org/10.11002/fsp.2024.31.2.315 HTML PDF PubReader	Research Note Nutrient composition and taste properties of Sargassum fusiforme from the Wando region Hae-In Lee, Cheong-Bin Kim, Mi-Kyung Lee Food Sci. Preserv. 2024;31(2):324-331. https://doi.org/10.11002/fsp.2024.31.2.324 HTML PDF PubReader

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	Before (~2023.12)	After (2024.01~)
Journal Title	Korean Journal of Food Preservation	Food Science and Preservation
Journal Abbreviation	Korean J. Food Preserv.	Food Sci. Preserv.
eISSN	2287-7428	3022-5485
pISSN	1738-7248	3022-5477
Journal Homepage	https://www.ekosfop.or.kr	Same

CURRENT ISSUE: Apr 2024, Vol. 31 , No. 2

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