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)

Oct 31, 2024

Physicochemical properties, bioactive ingredients, and antioxidant activity of cheonggukjang added with brewer’s spent grain
맥주박 첨가 청국장의 이화학적 특성, 기능성 성분 및 항산화 활성

Si Hyung Lee, Kyung Young Yoon
이시형, 윤경영

Food Sci. Preserv. 2024;31(5):683-692.
https://doi.org/10.11002/fsp.2024.31.5.683

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

Oct 31, 2024

Quality characteristics of ginger and ginger pomace powder by freeze-drying
동결건조에 따른 생강과 생강박 분말의 품질 특성

Yun-Jeong Jo
조윤정

Food Sci. Preserv. 2024;31(5):693-699.
https://doi.org/10.11002/fsp.2024.31.5.693

ABSTRACT:
Review

Oct 31, 2024

PCTP: Toxicity, persistence, and safety considerations for potential contamination

Junhyeong Park, Jiin Kim, Joon-Goo Lee

Food Sci. Preserv. 2024;31(5):700-708.
https://doi.org/10.11002/fsp.2024.31.5.700

ABSTRACT: Pentachlorothiophenol (PCTP) is recognized for its toxicological concerns and environmental persistence. As a persistent, bioaccumulative, and toxic substance, PCTP has garnered attention due to its potential adverse impacts on ecosystems and human health. Despite its significance, research on PCTP remains relatively sparse, with limited recent literature available on its toxicity, methods for quantification, and occurrence in environmental matrices. Analytical methods for detecting PCTP have largely evolved from techniques used for similar com...
Research Article

Oct 31, 2024

Physicochemical properties of sweet limes (Citrus limetta) during storage at different temperatures

Katherine Reyna-Gonzales, María G. Pesantes-Gallardo, Eddy O. Huamán-Grandez, Jheniffer E. Valdivia-Culqui, Fredy A. Paredes-Tarrillo, Pedro A. Raymundo-Vasquez, Marleni Medina-Mendoza, Ilse S. Cayo-Colca, Juan Quispe-Neyra, Jorge L. Maicelo-Quintana, Efraín M. Castro-Alayo, César R. Balcázar-Zumaeta

Food Sci. Preserv. 2024;31(5):709-720.
https://doi.org/10.11002/fsp.2024.31.5.709

ABSTRACT: The loss of nutrients from sweet lime (Citrus limetta) by poor postharvest storage represents a significant problem today, damaging these fruits’ quality and market value. This study aimed to evaluate the physicochemical properties of sweet limes during storage at different temperatures (RT-21°C, 2°C, and 4°C). The limes were harvested at full physiological maturity. Water activity (Aw), pH, color index, total soluble solids, titratable acidity, and ripeness index were determined during 15 days of storage. In addition, antioxidant activity...
Research Article

Oct 31, 2024

Impact of lactic acid fermentation using Lactiplantibacillus plantarum on the physicochemical, phytochemical, and biological properties of Antidesma bunius (L.) Spreng. fruit juice

Jerald P. Nituda, Rona Camille M. Lizardo-Agustin

Food Sci. Preserv. 2024;31(5):721-734.
https://doi.org/10.11002/fsp.2024.31.5.721

ABSTRACT: Lactic acid fermentation is a transformative method, converting polyphenols in plant-based juices into bioactive derivatives. Antidesma bunius (L.) Spreng. fruit, with its high polyphenolic content, presents an opportunity for innovative functional food products. In this study, changes in physicochemical properties, polyphenolic contents, and in vitro biological activities of lactic acid-fermented A. bunius fruit juice were investigated. Fermentation by Lactiplantibacillus plantarum resulted in significant changes in the physicochemical, phytoc...
Research Article

Oct 31, 2024

Kinetic modeling of ultrasound-assisted extraction of dieckol from Ecklonia cava using a choline chloride-based natural deep eutectic solvent

Ha Seong Cho, Gwang Deok Park, Ibukunoluwa Fola Olawuyi, Jong Jin Park, Won Young Lee

Food Sci. Preserv. 2024;31(5):735-744.
https://doi.org/10.11002/fsp.2024.31.5.735

ABSTRACT: Natural deep eutectic solvents (NADES) are promising green and sustainable solvents for efficient extraction of bioactive compounds. We employed ultrasound-assisted extraction (UAE) to extract dieckol from Ecklonia cava (EC) using choline chloride-based NADES. Eight different NADES (comprising sugars, alcohols, and organic acids) and a conventional solvent were screened to select the best eutectic solvent for dieckol extraction. Among the organic acid-based NADES, choline chloride–acetic acid (CCAC; 1:1 molar ratio with a 50% [v/v] water cont...
Research Article

Oct 31, 2024

Comparative study on the nutritional and sensory properties, and drying kinetics of two Nigerian rice cultivars

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

Food Sci. Preserv. 2024;31(5):745-755.
https://doi.org/10.11002/fsp.2024.31.5.745

ABSTRACT: The demand for locally process rice grain has led to the development of improved processing conditions for maximum nutritional and quality products. This study, therefore, investigates the effect of parboiling temperature and time on the nutritional, sensory, and drying kinetics of two Nigerian rice cultivars. Agric and Ofada rice cultivars were subjected to three different parboiling temperatures (120, 135, and 150°C) and time (15, 20, and 25 min). The parboiled rice was analyzed for proximate composition, mineral content, sensory propertie...
Research Article

Oct 31, 2024

Effect of malted millet blends with defatted soybean and cinnamon flours on physiochemical and bioactive properties

Motunrayo Abigael Ogunjemilusi, Ogori Akama Friday

Food Sci. Preserv. 2024;31(5):756-762.
https://doi.org/10.11002/fsp.2024.31.5.756

ABSTRACT: The study was on physiochemical and bioactive properties of malted millet blends with defatted soybean and cinnamon flour envisaged for porridge use. The proximate composition of the blend decreased with malting addition from millet but increased with soybean flour addition except in ash content. Moisture content ranged between 8.74-9.00%, crude protein 10.08-12.18% crude fiber 1.56-2.25%, ash 3.56-2.02% and crude fat content was 3.00-5.75%, respectively. The functional properties of the flour blends decreased as the inclusion of malted millet ...
Research Article

Oct 31, 2024

Effects of frying temperature and time on the textural attributes and sensory acceptability of fried Dioscorea alata mash (Ojojo)

Wasiu Awoyale, Lateefat Oluwakemi Saliu, Lateef Oladimeji Sanni

Food Sci. Preserv. 2024;31(5):763-772.
https://doi.org/10.11002/fsp.2024.31.5.763

ABSTRACT: Ojojo is a fried food made by grating Dioscorea alata tuber, adding salt and spices, and deep-frying in hot oil. However, the frying temperature and time have not been studied, as they affect the textural attributes and consumer acceptability. In this, Dioscorea alata tuber was processed into flour and then fried into Ojojo with different frying temperatures and times (180°C for 4 min, 160°C for 3 min, and 170°C for 5 min) and fresh Ojojo was used as a control sample. The sensory and instrumental texture attributes were assessed using a well...
Research Article

Oct 31, 2024

Optimization of the succinylation process of Anchomanes diffformis starch and the impact of starch modification on quality

Akeem Olayemi Raji, Tawakalitu Eniola Aruna, Maimuna Sani, Oludolapo Akinyemi Osunrinade

Food Sci. Preserv. 2024;31(5):773-787.
https://doi.org/10.11002/fsp.2024.31.5.773

ABSTRACT: The recent increase in demand for starch in food industries necessitates research into new sources of starch. The optimization process of succilynated-Anchomanes difformis starch was carried out using the standard method. The purified Anchomanes difformis starch samples were succinylated using 0-12% succinic anhydride. The FTIR, functional properties, pasting properties, chemical composition, enzymatic activities and anti-nutritional properties of the samples were determined using standard methods. The gelatinization temperature, solubility ind...
Research Article

Oct 31, 2024

Physiochemical quality characteristics of sulgidduk added with galangal (Alpinia officinarum Hance)

Hyeyoung Kim

Food Sci. Preserv. 2024;31(5):788-799.
https://doi.org/10.11002/fsp.2024.31.5.788

ABSTRACT: This study was conducted to investigate the potential use of galangal, known for its various efficacy, as a functional food ingredient. The quality characteristics of sulgidduk added with galangal powder (GP) were analyzed to determine the optimal GP loading. The moisture content of rice flour is higher than that of GP. In sulgidduk with GP, the lightness (L*) significantly decreased and the redness (a*) and yellowness (b*) significantly increased with increasing amounts of added galangal, which may be due to the color of GP. Texture analysis r...
Research Article

Oct 31, 2024

Effect of red ginseng extract on the quality characteristics of mayonnaise

Jung Soo Kim, Jiyoon Kim, Inju Nam, Soo Hyun Kim, Yu Min Seo, Jeong-Ho Lim, Kwang-Deog Moon

Food Sci. Preserv. 2024;31(5):800-810.
https://doi.org/10.11002/fsp.2024.31.5.800

ABSTRACT: Increasing consumer demand for healthy food leads to the pursuit of mayonnaise with fewer egg yolks. This study investigated the possibility of red ginseng extract (RGE) as an egg yolk alternative in mayonnaise. Mayonnaises were prepared by replacing different ratios (0%, 25%, 50%, 75%, and 100%) of RGE to egg yolks, and quality characteristics were analyzed. RGE was confirmed to have 17.51 mg/g of crude saponin, a water holding capacity of 0.21 g/g, and an oil holding capacity of 1.82 g/g. Antioxidant activities of mayonnaise were significantl...
Research Article

Oct 31, 2024

Aflatoxin content and heavy metals composition of powdered pepper from selected markets in Kwara state, Nigeria

Wasiu Awoyale, Nwineh L. Zorbari, Lateef Oladimeji Sanni

Food Sci. Preserv. 2024;31(5):811-817.
https://doi.org/10.11002/fsp.2024.31.5.811

ABSTRACT: Aflatoxin and heavy metal concentrations may pose health risks to pepper consumers. No research has been published concerning aflatoxin and heavy metal contamination of powdered pepper in Kwara state, Nigeria, hence the need for this study. Powdered pepper samples from various Kwara state markets (Offa, Oja-Oba, Ganmo, Shao, Elemere, and Malete), were analyzed using standard methods for aflatoxins B1 (AFB1), B2 (AFB2), G1 (AFG1), and G2 (AFG2), and lead, cadmium, copper, and arsenic. A laboratory-prepared sample was used as the control. The sam...
Research Article

Oct 31, 2024

Colorimetric gas indicators based on dye-doped natural polymers for food freshness monitoring
식품 신선도 모니터링을 위한 천연 염료와 고분자 기반의 색변환 가스 인디케이터

Junkyu Lim, Daeun Ji, Wonjin Lee, Kyungtaek Min
임준규, 지다은, 이원진, 민경택

Food Sci. Preserv. 2024;31(5):818-826.
https://doi.org/10.11002/fsp.2024.31.5.818

ABSTRACT:
Research Article

Oct 31, 2024

Quality characteristics of fermented rice makgeolli with the addition of Crepidiastrum sonchifolium by processing method
가공 방법별 고들빼기 첨가 발효한 쌀막걸리의 품질 특성

Bong-Yun Oh, Seul-Gi Lee
오봉윤, 이슬기

Food Sci. Preserv. 2024;31(5):827-836.
https://doi.org/10.11002/fsp.2024.31.5.827

ABSTRACT:
Research Article

Oct 31, 2024

Enzymatic hydrolysis for biotin extraction from animal-derived foods
동물성 식품에서의 효소 가수분해에 의한 비오틴 추출

Naeun Kim, Jihyeon Yu, Yoonjeong Kim, Eunji Park, Youngmin Choi, Younghwa Kim
김나은, 유지현, 김윤정, 박은지, 최용민, 김영화

Food Sci. Preserv. 2024;31(5):837-845.
https://doi.org/10.11002/fsp.2024.31.5.837

ABSTRACT:

CURRENT ISSUE: Oct 2024, Vol. 31 , No. 5

Special Issue (Food Tech: Innovation for sustainable and upcycled future foods) Physicochemical properties, bioactive ingredients, and antioxidant activity of cheonggukjang added with brewer’s spent grain 맥주박 첨가 청국장의 이화학적 특성, 기능성 성분 및 항산화 활성 Si Hyung Lee, Kyung Young Yoon 이시형, 윤경영 Food Sci. Preserv. 2024;31(5):683-692. https://doi.org/10.11002/fsp.2024.31.5.683 HTML PDF PubReader	Special Issue (Food Tech: Innovation for sustainable and upcycled future foods) Quality characteristics of ginger and ginger pomace powder by freeze-drying 동결건조에 따른 생강과 생강박 분말의 품질 특성 Yun-Jeong Jo 조윤정 Food Sci. Preserv. 2024;31(5):693-699. https://doi.org/10.11002/fsp.2024.31.5.693 HTML PDF PubReader
Review PCTP: Toxicity, persistence, and safety considerations for potential contamination Junhyeong Park, Jiin Kim, Joon-Goo Lee Food Sci. Preserv. 2024;31(5):700-708. https://doi.org/10.11002/fsp.2024.31.5.700 HTML PDF PubReader	Research Article Physicochemical properties of sweet limes (Citrus limetta) during storage at different temperatures Katherine Reyna-Gonzales, María G. Pesantes-Gallardo, Eddy O. Huamán-Grandez, Jheniffer E. Valdivia-Culqui, Fredy A. Paredes-Tarrillo, Pedro A. Raymundo-Vasquez, Marleni Medina-Mendoza, Ilse S. Cayo-Colca, Juan Quispe-Neyra, Jorge L. Maicelo-Quintana, Efraín M. Castro-Alayo, César R. Balcázar-Zumaeta Food Sci. Preserv. 2024;31(5):709-720. https://doi.org/10.11002/fsp.2024.31.5.709 HTML PDF PubReader
Research Article Impact of lactic acid fermentation using Lactiplantibacillus plantarum on the physicochemical, phytochemical, and biological properties of Antidesma bunius (L.) Spreng. fruit juice Jerald P. Nituda, Rona Camille M. Lizardo-Agustin Food Sci. Preserv. 2024;31(5):721-734. https://doi.org/10.11002/fsp.2024.31.5.721 HTML PDF PubReader	Research Article Kinetic modeling of ultrasound-assisted extraction of dieckol from Ecklonia cava using a choline chloride-based natural deep eutectic solvent Ha Seong Cho, Gwang Deok Park, Ibukunoluwa Fola Olawuyi, Jong Jin Park, Won Young Lee Food Sci. Preserv. 2024;31(5):735-744. https://doi.org/10.11002/fsp.2024.31.5.735 HTML PDF PubReader
Research Article Comparative study on the nutritional and sensory properties, and drying kinetics of two Nigerian rice cultivars Esther Ayomide Ogunwale, Peter Madabuchi Chikieze, Kehinde Adekunbi Taiwo, Tunde Afolabi Morakinyo, Charles Taiwo Akanbi, Saka Olasunkanmi Gbadamosi, Babatunde Olawoye, Micheal Olusegun Awoleye, Dorcas Lola Alabi, Oyebanji Olubunmi Alagbo, Olufemi Adebola Koya Food Sci. Preserv. 2024;31(5):745-755. https://doi.org/10.11002/fsp.2024.31.5.745 HTML PDF PubReader	Research Article Effect of malted millet blends with defatted soybean and cinnamon flours on physiochemical and bioactive properties Motunrayo Abigael Ogunjemilusi, Ogori Akama Friday Food Sci. Preserv. 2024;31(5):756-762. https://doi.org/10.11002/fsp.2024.31.5.756 HTML PDF PubReader
Research Article Effects of frying temperature and time on the textural attributes and sensory acceptability of fried Dioscorea alata mash (Ojojo) Wasiu Awoyale, Lateefat Oluwakemi Saliu, Lateef Oladimeji Sanni Food Sci. Preserv. 2024;31(5):763-772. https://doi.org/10.11002/fsp.2024.31.5.763 HTML PDF PubReader	Research Article Optimization of the succinylation process of Anchomanes diffformis starch and the impact of starch modification on quality Akeem Olayemi Raji, Tawakalitu Eniola Aruna, Maimuna Sani, Oludolapo Akinyemi Osunrinade Food Sci. Preserv. 2024;31(5):773-787. https://doi.org/10.11002/fsp.2024.31.5.773 HTML PDF PubReader
Research Article Physiochemical quality characteristics of sulgidduk added with galangal (Alpinia officinarum Hance) Hyeyoung Kim Food Sci. Preserv. 2024;31(5):788-799. https://doi.org/10.11002/fsp.2024.31.5.788 HTML PDF PubReader	Research Article Effect of red ginseng extract on the quality characteristics of mayonnaise Jung Soo Kim, Jiyoon Kim, Inju Nam, Soo Hyun Kim, Yu Min Seo, Jeong-Ho Lim, Kwang-Deog Moon Food Sci. Preserv. 2024;31(5):800-810. https://doi.org/10.11002/fsp.2024.31.5.800 HTML PDF PubReader
Research Article Aflatoxin content and heavy metals composition of powdered pepper from selected markets in Kwara state, Nigeria Wasiu Awoyale, Nwineh L. Zorbari, Lateef Oladimeji Sanni Food Sci. Preserv. 2024;31(5):811-817. https://doi.org/10.11002/fsp.2024.31.5.811 HTML PDF PubReader	Research Article Colorimetric gas indicators based on dye-doped natural polymers for food freshness monitoring 식품 신선도 모니터링을 위한 천연 염료와 고분자 기반의 색변환 가스 인디케이터 Junkyu Lim, Daeun Ji, Wonjin Lee, Kyungtaek Min 임준규, 지다은, 이원진, 민경택 Food Sci. Preserv. 2024;31(5):818-826. https://doi.org/10.11002/fsp.2024.31.5.818 HTML PDF PubReader
Research Article Quality characteristics of fermented rice makgeolli with the addition of Crepidiastrum sonchifolium by processing method 가공 방법별 고들빼기 첨가 발효한 쌀막걸리의 품질 특성 Bong-Yun Oh, Seul-Gi Lee 오봉윤, 이슬기 Food Sci. Preserv. 2024;31(5):827-836. https://doi.org/10.11002/fsp.2024.31.5.827 HTML PDF PubReader	Research Article Enzymatic hydrolysis for biotin extraction from animal-derived foods 동물성 식품에서의 효소 가수분해에 의한 비오틴 추출 Naeun Kim, Jihyeon Yu, Yoonjeong Kim, Eunji Park, Youngmin Choi, Younghwa Kim 김나은, 유지현, 김윤정, 박은지, 최용민, 김영화 Food Sci. Preserv. 2024;31(5):837-845. https://doi.org/10.11002/fsp.2024.31.5.837 HTML PDF PubReader

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