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).
Special Issue (Food Tech: Innovation for sustainable and upcycled future foods)

Dec 31, 2024

Preparation of house cricket peptide by enzymatic hydrolysis and development of herbal peptide drink

Trakul Prommajak, Kamonlak Chailangka, Suwalee Fong-in, Paideang Khwanchai, Patcharin Chaibarn

Food Sci. Preserv. 2024;31(6):847-856.
https://doi.org/10.11002/fsp.2024.31.6.847

ABSTRACT: As environmental concerns drive a shift toward sustainable protein sources, insects have emerged as a promising alternative to conventional animal proteins. House crickets (Acheta domestica) are particularly notable for their high protein content and minimal ecological impact. However, the development of cricket peptide products faces a key challenge in enhancing sensory properties for consumer acceptance. This study compared the effects of two enzymes - papain and alkaline protease - on the quality of cricket peptides, focusing on peptide yiel...
Special Issue (Food Tech: Innovation for sustainable and upcycled future foods)

Dec 31, 2024

Antioxidant and anti-browning activities of leaf extracts from paper mulberry (Broussonetia kazinoki)

Chae Eun Kim, Eun Young Cheon, Yu Jeong Kim, Syng-Ook Lee

Food Sci. Preserv. 2024;31(6):857-864.
https://doi.org/10.11002/fsp.2024.31.6.857

ABSTRACT: This study evaluated the antioxidant and anti-browning properties of paper mulberry (PM, Broussonetia kazinoki) leaf extracts prepared using different solvents, water, 30% ethanol, and 70% ethanol. The total polyphenol and flavonoid contents of the extracts varied between 37.00 to 46.91 mg tannic acid equivalents per gram and 26.32 to 46.73 mg quercetin equivalents per gram, respectively, with the PM 70% ethanol extract (PME70) showing the highest levels. PME70 exhibited remarkable radical scavenging activity, with RC50 values of 39.88 for the ...
Special Issue (Food Tech: Innovation for sustainable and upcycled future foods)

Dec 31, 2024

Quality properties of defatted rice bran extract powder and vegan cookies
탈지미강 추출 분말과 비건 쿠키의 품질 특성

A-Young Lee, Hyun-A An, Seung-Bin Han, Eun-Ju Cho, Hye-Jeong Kim, Dong-Jin Moon, Jeung-Hee Lee
이아영, 안현아, 한승빈, 조은주, 김혜정, 문동진, 이정희

Food Sci. Preserv. 2024;31(6):865-878.
https://doi.org/10.11002/fsp.2024.31.6.865

ABSTRACT:
Special Issue (Food Tech: Innovation for sustainable and upcycled future foods)

Dec 31, 2024

Changes in total dietary fiber content and quality of brown rice bran by complex fermentation
현미 미강의 복합발효에 따른 총식이섬유 함량 및 품질 변화

Sun Hwa Kim, Shin Young Oh, Ju Beom Kang, Yong-Jin Jeong
김선화, 오신영, 강주범, 정용진

Food Sci. Preserv. 2024;31(6):879-886.
https://doi.org/10.11002/fsp.2024.31.6.879

ABSTRACT:
Special Issue (Food Tech: Innovation for sustainable and upcycled future foods)

Dec 31, 2024

Optimization of extraction condition of hesperetin in mandarin peel by acid hydrolysis
감귤 과피의 산 가수분해에 의한 hesperetin 추출 최적화

Yoonjeong Kim, Mingeun Jin, In Guk Hwang, Younghwa Kim
김윤정, 진민근, 황인국, 김영화

Food Sci. Preserv. 2024;31(6):887-895.
https://doi.org/10.11002/fsp.2024.31.6.887

ABSTRACT:
Review

Dec 31, 2024

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

ABSTRACT: Inulin fructans are non-digestible polysaccharides of the fructan family that are composed of monomers of fructose joined by β-(2-1) glycosidic (fructosyl-fructose) linkages with varying degrees of polymerization. Inulin fructan has numerous functional and health benefits, which have fueled market demand remarkably as a functional food ingredient during the last several years. Recent human and animal clinical trials have revealed that inulin can enhance the saccharolytic fermentation over proteolytic fermentation in the colon, thereby increa...
Research Article

Dec 31, 2024

Modification of inulin for improved encapsulation efficiency and controlled release of quercetin

Khanafina Aliya, Ha-Seong Cho, Ibukunoluwa Fola Olawuyi, Won-Young Lee

Food Sci. Preserv. 2024;31(6):912-920.
https://doi.org/10.11002/fsp.2024.31.6.912

ABSTRACT: Quercetin (Q) was encapsulated with inulin (In) and acetylated inulin (AcIn) through a freeze-drying process to increase its stability and bioavailability. Hence, the difference in structure, encapsulation, and morphology properties, as well as release study between encapsulated quercetin with inulin (In-Q) and acetylated inulin (AcIn-Q) were investigated. The successful modification of inulin into acetylated inulin and the encapsulation of quercetin within the In and AcIn matrixes were confirmed by the Fourier Transform Infrared (FT-IR) analys...
Research Article

Dec 31, 2024

Control measures to reduce Salmonella spp. and L. monocytogenes contamination in mung bean seeds and managing their growth during sprouting

Ha Kyoung Lee, Ki Sun Yoon

Food Sci. Preserv. 2024;31(6):921-932.
https://doi.org/10.11002/fsp.2024.31.6.921

ABSTRACT: Abstract Contaminated seeds pose a significant risk for foodborne disease related to sprouts. We investigated to assess the effect of various control measures (ultraviolet-C light-emitting diodes, UVC LED; slightly acidic electrolyzed water, SAEW; UVC waterproof-LED, UVC W-LED, and 60°C mild heat), both individually and in combination, on mung bean seeds to mitigate the growth of Salmonella spp. and L. monocytogenes during germination. Mung bean seeds inoculated with Salmonella spp. and L. monocytogenes were germinated in sprouting equipment...
Research Article

Dec 31, 2024

Inhibition effect against 20 bacteria and 4 cell lines of methanol and water extract from pawpaw (Asimina triloba [L.] Dunal) cultivated in Korea

Jin-Sik Nam, Hye-Jun Oh, Hyo-Jeong Lee, Hye-Lim Jang, Young Ha Rhee

Food Sci. Preserv. 2024;31(6):933-946.
https://doi.org/10.11002/fsp.2024.31.6.933

ABSTRACT: Pawpaw (Asimina triloba [L.] Dunal) is a subtropical plant belonging to the Annonaceae family and is different from papaya. Except for the fruit, the remaining parts are used for medicinal purposes, but little is known about them in Korea. In this study, antibacterial activities of pawpaw extracts derived using methanol and water solvents on roots, twigs, and leaves were investigated by determining the minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) against 20 bacterial strains. Most of the extracts produ...
Research Article

Dec 31, 2024

Impact of room temperature on quality parameters and grading of eggs collected from the hens reared in battery cage systems

Maggonage Hasini Udeshika Maggonage, Kuruppu Mudiyanselage Rasika Sandakelum, Jeevunjee Zaffar, Edirisingha Dewage Nalaka Sandun Abeyrathne

Food Sci. Preserv. 2024;31(6):947-956.
https://doi.org/10.11002/fsp.2024.31.6.947

ABSTRACT: Although poultry eggs are naturally preserved protein sources, their quality is lost over storage. Egg storage is commonly practiced at ambient temperature in developing countries. The current experiment was focused on the determination of the shelf life of eggs at room temperature, considering variations in quality parameters over storage. 150 eggs from 28-week-old Hyline brown hens were stored (25°C±2) for 49 days, and variations of quality parameters (such as Haugh unit, yolk index and color, yolk and albumen percentages, weight loss perc...
Research Article

Dec 31, 2024

Effect of grinding size and inoculation rates on barley nuruk quality characteristics and volatile compounds of makgeolli
보리의 분쇄크기 및 종균 접종율에 따른 누룩의 품질특성 및 보리 막걸리의 향기성분 변화

Yejin Shin, Chan-woo Kim, Ji-ho Choi, Bora Lim
신예진, 김찬우, 최지호, 임보라

Food Sci. Preserv. 2024;31(6):957-968.
https://doi.org/10.11002/fsp.2024.31.6.957

ABSTRACT:
Research Article

Dec 31, 2024

Effects of hydrogen peroxide treatment on the quality characteristics of sweet potato Tongchaeru stem during the blanching process
자색 고구마 ‘통채루’ 줄기의 데치기 공정 중 hydrogen peroxide 첨가에 따른 품질특성 변화

Jung-Hyun Nam, Hyeonbin Oh, Bo-Ram Park, Kyung-Mi Kim, Ha-Yun Kim, Yong Sik Cho
남정현, 오현빈, 박보람, 김경미, 김하윤, 조용식

Food Sci. Preserv. 2024;31(6):969-976.
https://doi.org/10.11002/fsp.2024.31.6.969

ABSTRACT:
Research Article

Dec 31, 2024

Physicochemical properties of jangjorim made with beef, pork and venison
우육, 돈육, 및 사슴육으로 제조한 장조림의 이화학적 특성

So-Eun Lee, Yun-Ji Nam, Ung-Kyu Choi
이소은, 남윤지, 최웅규

Food Sci. Preserv. 2024;31(6):977-984.
https://doi.org/10.11002/fsp.2024.31.6.977

ABSTRACT:
Research Article

Dec 31, 2024

Comparison of metabolites and antioxidative activity in leaves and roots of purple radish cultivars
자색무 품종별 무와 무청의 비휘발성 대사체 및 항산화 활성 비교

Seung-Hun Chae, Sang-Hyeon Lee, Jae-Hak Moon, Jeong-Yong Cho
채승훈, 이상현, 문재학, 조정용

Food Sci. Preserv. 2024;31(6):985-998.
https://doi.org/10.11002/fsp.2024.31.6.985

ABSTRACT:
Research Article

Dec 31, 2024

Development of brandy production technology using high-alcohol wine and quality characteristics of brandy aged with oak chips through accelerated aging
고알코올 발효주 활용 및 오크칩으로 숙성한 가속 숙성 브랜디의 품질 특성

Jueun Lee, Jieun Kang, Chanwoo Kim, Bora Lim, Inseo Hwang, Guijeong Han, Youngmi Kim, Jiho Choi
이주은, 강지은, 김찬우, 임보라, 황인서, 한귀정, 김영미, 최지호

Food Sci. Preserv. 2024;31(6):999-1009.
https://doi.org/10.11002/fsp.2024.31.6.999

ABSTRACT:
Research Article

Dec 31, 2024

Effect of rice cultivars on the fermentation characteristics and aroma profile of distilled soju using N9 yeast
N9 효모를 이용한 쌀 품종별 증류 소주의 발효 특성 및 향기 성분 분석

Bo-Ram Kim, Hyun-Ho Kang, Chan-Woo Kim, Ji-Ho Choi, In-Seo Hwang, Ji-Eun Kang
김보람, 강현호, 김찬우, 최지호, 황인서, 강지은

Food Sci. Preserv. 2024;31(6):1010-1019.
https://doi.org/10.11002/fsp.2024.31.6.1010

ABSTRACT:
Research Article

Dec 31, 2024

Comparison of quality characteristics of tofu made from three soybean cultivars grown in different regions of Korea
재배 지역에 따른 주요 콩 제조 두부의 풍미 및 품질 특성

Eunyeong Sim, Hye-Sun Choi, Hye-Young Park, Hong-Sik Kim, Areum Chun
심은영, 최혜선, 박혜영, 김홍식, 천아름

Food Sci. Preserv. 2024;31(6):1020-1032.
https://doi.org/10.11002/fsp.2024.31.6.1020

ABSTRACT:
Research Article

Dec 31, 2024

Anti-inflammatory and skin improvement effect of a complex extract including Sophorae fruztus, Zingiber officinale, and Akebia quinata
괴각(Sophorae fruztus), 건강(Zingiber officinale) 및 으름줄기(Akebia quinata) 복합 추출물의 항염증 및 피부 장벽 개선 효과

Dan-Hee Yoo, Ji-Won Hur, Jung-Wook Kang, A-Reum Jang, Hye-Jin Kim, Hang-Eui Cho, Eui-Su Choung, In-Chul Lee
유단희, 허지원, 강정욱, 장아름, 김혜진, 조항의, 정의수, 이인철

Food Sci. Preserv. 2024;31(6):1033-1042.
https://doi.org/10.11002/fsp.2024.31.6.1033

ABSTRACT:
Research Article

Dec 31, 2024

Antioxidant, digestive enzyme activity, and anti-inflammatory effect of plant mixture including Scutellaria baicalensis
황금을 포함한 식물혼합물의 항산화, 소화효소 활성 및 항염증 효과

SooJung Lee, Mi Ja Chung
이수정, 정미자

Food Sci. Preserv. 2024;31(6):1043-1056.
https://doi.org/10.11002/fsp.2024.31.6.1043

ABSTRACT:
Research Note

Dec 31, 2024

Tetracycline residues in retailed pork meat and liver in public markets of Davao city, Philippines

Kimberly Marie S. Develos, Kaizen John O. Nerio, Kyla Diane C. Fuentes, Alfea B. Lanaban, Kaye Jara B. Mapundo, Cherry Ann Keith O. Guillen, Harvie Marie B. Dumagan, Glenn Charls L. Buelis, Nelyn Mae Cadotdot, Natasha Lyn Insular, Camela Mae A. Northrup, Justine Mae Rivera, Alfredo A. Hinay

Food Sci. Preserv. 2024;31(6):1057-1062.
https://doi.org/10.11002/fsp.2024.31.6.1057

ABSTRACT: The misuse of antibiotics, including tetracycline, is a significant issue in veterinary medicine because of their widespread use, leading to antibiotic residues in animal tissues. Residues pose health risks to consumers and promote antimicrobial resistance. This study aimed to detect tetracycline residues in retail pork meat and liver samples from selected public markets in Davao city. A total of 146 pork samples were tested, comprising 74 meat and 72 liver samples. Detection was performed using enzyme-linked immunosorbent assay (ELISA). The re...

CURRENT ISSUE: Dec 2024, Vol. 31 , No. 6

Special Issue (Food Tech: Innovation for sustainable and upcycled future foods) Preparation of house cricket peptide by enzymatic hydrolysis and development of herbal peptide drink Trakul Prommajak, Kamonlak Chailangka, Suwalee Fong-in, Paideang Khwanchai, Patcharin Chaibarn Food Sci. Preserv. 2024;31(6):847-856. https://doi.org/10.11002/fsp.2024.31.6.847 HTML PDF PubReader	Special Issue (Food Tech: Innovation for sustainable and upcycled future foods) Antioxidant and anti-browning activities of leaf extracts from paper mulberry (Broussonetia kazinoki) Chae Eun Kim, Eun Young Cheon, Yu Jeong Kim, Syng-Ook Lee Food Sci. Preserv. 2024;31(6):857-864. https://doi.org/10.11002/fsp.2024.31.6.857 HTML PDF PubReader
Special Issue (Food Tech: Innovation for sustainable and upcycled future foods) Quality properties of defatted rice bran extract powder and vegan cookies 탈지미강 추출 분말과 비건 쿠키의 품질 특성 A-Young Lee, Hyun-A An, Seung-Bin Han, Eun-Ju Cho, Hye-Jeong Kim, Dong-Jin Moon, Jeung-Hee Lee 이아영, 안현아, 한승빈, 조은주, 김혜정, 문동진, 이정희 Food Sci. Preserv. 2024;31(6):865-878. https://doi.org/10.11002/fsp.2024.31.6.865 HTML PDF PubReader	Special Issue (Food Tech: Innovation for sustainable and upcycled future foods) Changes in total dietary fiber content and quality of brown rice bran by complex fermentation 현미 미강의 복합발효에 따른 총식이섬유 함량 및 품질 변화 Sun Hwa Kim, Shin Young Oh, Ju Beom Kang, Yong-Jin Jeong 김선화, 오신영, 강주범, 정용진 Food Sci. Preserv. 2024;31(6):879-886. https://doi.org/10.11002/fsp.2024.31.6.879 HTML PDF PubReader
Special Issue (Food Tech: Innovation for sustainable and upcycled future foods) Optimization of extraction condition of hesperetin in mandarin peel by acid hydrolysis 감귤 과피의 산 가수분해에 의한 hesperetin 추출 최적화 Yoonjeong Kim, Mingeun Jin, In Guk Hwang, Younghwa Kim 김윤정, 진민근, 황인국, 김영화 Food Sci. Preserv. 2024;31(6):887-895. https://doi.org/10.11002/fsp.2024.31.6.887 HTML PDF PubReader	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 HTML PDF PubReader
Research Article Modification of inulin for improved encapsulation efficiency and controlled release of quercetin Khanafina Aliya, Ha-Seong Cho, Ibukunoluwa Fola Olawuyi, Won-Young Lee Food Sci. Preserv. 2024;31(6):912-920. https://doi.org/10.11002/fsp.2024.31.6.912 HTML PDF PubReader	Research Article Control measures to reduce Salmonella spp. and L. monocytogenes contamination in mung bean seeds and managing their growth during sprouting Ha Kyoung Lee, Ki Sun Yoon Food Sci. Preserv. 2024;31(6):921-932. https://doi.org/10.11002/fsp.2024.31.6.921 HTML PDF PubReader
Research Article Inhibition effect against 20 bacteria and 4 cell lines of methanol and water extract from pawpaw (Asimina triloba [L.] Dunal) cultivated in Korea Jin-Sik Nam, Hye-Jun Oh, Hyo-Jeong Lee, Hye-Lim Jang, Young Ha Rhee Food Sci. Preserv. 2024;31(6):933-946. https://doi.org/10.11002/fsp.2024.31.6.933 HTML PDF PubReader	Research Article Impact of room temperature on quality parameters and grading of eggs collected from the hens reared in battery cage systems Maggonage Hasini Udeshika Maggonage, Kuruppu Mudiyanselage Rasika Sandakelum, Jeevunjee Zaffar, Edirisingha Dewage Nalaka Sandun Abeyrathne Food Sci. Preserv. 2024;31(6):947-956. https://doi.org/10.11002/fsp.2024.31.6.947 HTML PDF PubReader
Research Article Effect of grinding size and inoculation rates on barley nuruk quality characteristics and volatile compounds of makgeolli 보리의 분쇄크기 및 종균 접종율에 따른 누룩의 품질특성 및 보리 막걸리의 향기성분 변화 Yejin Shin, Chan-woo Kim, Ji-ho Choi, Bora Lim 신예진, 김찬우, 최지호, 임보라 Food Sci. Preserv. 2024;31(6):957-968. https://doi.org/10.11002/fsp.2024.31.6.957 HTML PDF PubReader	Research Article Effects of hydrogen peroxide treatment on the quality characteristics of sweet potato Tongchaeru stem during the blanching process 자색 고구마 ‘통채루’ 줄기의 데치기 공정 중 hydrogen peroxide 첨가에 따른 품질특성 변화 Jung-Hyun Nam, Hyeonbin Oh, Bo-Ram Park, Kyung-Mi Kim, Ha-Yun Kim, Yong Sik Cho 남정현, 오현빈, 박보람, 김경미, 김하윤, 조용식 Food Sci. Preserv. 2024;31(6):969-976. https://doi.org/10.11002/fsp.2024.31.6.969 HTML PDF PubReader
Research Article Physicochemical properties of jangjorim made with beef, pork and venison 우육, 돈육, 및 사슴육으로 제조한 장조림의 이화학적 특성 So-Eun Lee, Yun-Ji Nam, Ung-Kyu Choi 이소은, 남윤지, 최웅규 Food Sci. Preserv. 2024;31(6):977-984. https://doi.org/10.11002/fsp.2024.31.6.977 HTML PDF PubReader	Research Article Comparison of metabolites and antioxidative activity in leaves and roots of purple radish cultivars 자색무 품종별 무와 무청의 비휘발성 대사체 및 항산화 활성 비교 Seung-Hun Chae, Sang-Hyeon Lee, Jae-Hak Moon, Jeong-Yong Cho 채승훈, 이상현, 문재학, 조정용 Food Sci. Preserv. 2024;31(6):985-998. https://doi.org/10.11002/fsp.2024.31.6.985 HTML PDF PubReader
Research Article Development of brandy production technology using high-alcohol wine and quality characteristics of brandy aged with oak chips through accelerated aging 고알코올 발효주 활용 및 오크칩으로 숙성한 가속 숙성 브랜디의 품질 특성 Jueun Lee, Jieun Kang, Chanwoo Kim, Bora Lim, Inseo Hwang, Guijeong Han, Youngmi Kim, Jiho Choi 이주은, 강지은, 김찬우, 임보라, 황인서, 한귀정, 김영미, 최지호 Food Sci. Preserv. 2024;31(6):999-1009. https://doi.org/10.11002/fsp.2024.31.6.999 HTML PDF PubReader	Research Article Effect of rice cultivars on the fermentation characteristics and aroma profile of distilled soju using N9 yeast N9 효모를 이용한 쌀 품종별 증류 소주의 발효 특성 및 향기 성분 분석 Bo-Ram Kim, Hyun-Ho Kang, Chan-Woo Kim, Ji-Ho Choi, In-Seo Hwang, Ji-Eun Kang 김보람, 강현호, 김찬우, 최지호, 황인서, 강지은 Food Sci. Preserv. 2024;31(6):1010-1019. https://doi.org/10.11002/fsp.2024.31.6.1010 HTML PDF PubReader
Research Article Comparison of quality characteristics of tofu made from three soybean cultivars grown in different regions of Korea 재배 지역에 따른 주요 콩 제조 두부의 풍미 및 품질 특성 Eunyeong Sim, Hye-Sun Choi, Hye-Young Park, Hong-Sik Kim, Areum Chun 심은영, 최혜선, 박혜영, 김홍식, 천아름 Food Sci. Preserv. 2024;31(6):1020-1032. https://doi.org/10.11002/fsp.2024.31.6.1020 HTML PDF PubReader	Research Article Anti-inflammatory and skin improvement effect of a complex extract including Sophorae fruztus, Zingiber officinale, and Akebia quinata 괴각(Sophorae fruztus), 건강(Zingiber officinale) 및 으름줄기(Akebia quinata) 복합 추출물의 항염증 및 피부 장벽 개선 효과 Dan-Hee Yoo, Ji-Won Hur, Jung-Wook Kang, A-Reum Jang, Hye-Jin Kim, Hang-Eui Cho, Eui-Su Choung, In-Chul Lee 유단희, 허지원, 강정욱, 장아름, 김혜진, 조항의, 정의수, 이인철 Food Sci. Preserv. 2024;31(6):1033-1042. https://doi.org/10.11002/fsp.2024.31.6.1033 HTML PDF PubReader
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CURRENT ISSUE: Dec 2024, Vol. 31 , No. 6

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