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 Topic (Functional bioactive compounds in agro-foods and database development)

A comparative study on the nutritional value of analog rice derived from modified cassava flour and banana flour

Sularno, Naswandi Nur, Muhammad Imam Wicaksono, Suti Rahayu, Meisanti, Waldi Rahman

Food Sci. Preserv. 2025;32(1):1-16.
https://doi.org/10.11002/fsp.2025.32.1.1

ABSTRACT: This study compared the nutritional value of two analog rice made from modified cassava flour (MOCAF) and different banana flour. Two analog rice types, TD (MOCAF with tanduk banana flour) and KP (MOCAF with kepok banana flour), were examined in this study. We found that TD had more moisture, fiber, and carbohydrate but less ash and fat content than KP. TD has a slightly better water holding capacity (WHC) at 5.60 g/g than KP at 5.42 g/g. TD exhibited larger quantities of xylose, fructose, glucose, and pyruvic acid, whereas KP contained more ma...
Special Topic (Functional bioactive compounds in agro-foods and database development)

Changes in characteristics of the ancient grain farro according to liquefaction and saccharification processes
고대 곡물 파로의 액화, 당화 공정에 따른 품질 특성 변화

Sun Hwa Kim, Shin Young Oh, Yong-Jin Jeong, Joong-Ho Kwon
김선화, 오신영, 정용진, 권중호

Food Sci. Preserv. 2025;32(1):17-29.
https://doi.org/10.11002/fsp.2025.32.1.17

ABSTRACT: This study investigated changes in quality characteristics of the ancient grain farro (Triticum dicoccum wheat) according to the liquefaction and saccharification processes for functional materialization. Whole grain farro was ground, mixed with tap water (100%, w/w), and liquefied at 95°C, 50 rpm for 30, 60, and 90 min, respectively. Sugar content was increased from 4.4 °Brix in the pre-enzyme treatment (PET) sample to 12.6 °Brix after 90 min of liquefaction (LTC), and only maltose content increased among the free sugars. Total dietary fibe...
Research Article

Effect of substrate and enzyme concentration on isomerization process in fructose syrup production from sago starch

Musdalifa, Andi Nur Faidah Rahman, Amran Laga

Food Sci. Preserv. 2025;32(1):30-37.
https://doi.org/10.11002/fsp.2025.32.1.30

ABSTRACT: Substrate and enzyme concentrations are crucial factors in production of fructose syrup. Optimizing these concentrations during the isomerization process can enhance efficiency, reduce production costs, and shorten production time of sago starch-based fructose syrup. Therefore, this study aimed to determine the optimal substrate concentration using parameters such as fructose content, degree of conversion, and viscosity. It also included determining the appropriate enzyme concentration based on fructose content and degree of conversion. The pro...
Research Article

Effect of ultrasonication time on functional and structural properties of faba bean (Vicia faba L.) starch

Yen Nhi Duong, Kirandeep Kaur, Sumit Konar, Brendan Fahy, David Seung, Patrick Berka Njobeh, Oluwafemi Ayodeji Adebo, Samson Adeoye Oyeyinka

Food Sci. Preserv. 2025;32(1):38-49.
https://doi.org/10.11002/fsp.2025.32.1.38

ABSTRACT: This study examined the impact of different ultrasonication (USN) times on faba bean starch (FBS). Starch samples were ultrasonicated using an ultrasonic bath for 0, 5, 15, 30, 50, and 60 min. The composition, morphology, structure, and pasting properties of the starches were analyzed. Both native and modified starches exhibited high lightness values (93.93-96.02) and variable amylose contents (31.59-31.75%). The amylose content increased with USN time up to 30 min before declining. USN did not alter the crystallinity pattern of the starches (C...
Research Article

Fermentation characteristics and aroma compounds of sweet potato soju using enzymes

Mi Seong Kim, Ye Seul Kwon, Yong-Suk Kim, Han-Seok Choi

Food Sci. Preserv. 2025;32(1):50-64.
https://doi.org/10.11002/fsp.2025.32.1.50

ABSTRACT: The production of sweet potato soju using enzymes was evaluated and compared with the traditional method involving white koji. The cumulative weight reduction of the fermentation mash using enzymes was over 30% higher than that of the white koji method, and alcohol productivity improved by 17% to 23%. A variety of aromatic compounds were detected in sweet potato soju, including 14 alcohols, 16 esters, eight fatty acids, six terpenes, three aldehydes, two alkanes, two sulfides, three ketones, and one pyrazine. The total alcohol content was 380.6...
Research Article

Assessment of total aflatoxin in selected crops using enzyme-linked immunosorbent assay (ELISA): A sustainable monitoring and control of aflatoxin in both rural and urban areas in Nigeria

Akinniyi Jane Nnamani

Food Sci. Preserv. 2025;32(1):65-76.
https://doi.org/10.11002/fsp.2025.32.1.65

ABSTRACT: Aflatoxins, toxic compounds from Aspergillus fungi, pose serious health and economic risks in Africa, mainly due to contamination in staple foods. This study investigated aflatoxin contamination in maize, cowpeas, melon seeds, groundnuts, and yam chips collected from Lagos, Nigeria, and examined the effectiveness of processing methods to reduce aflatoxin levels. One hundred fifty samples were gathered from three markets using coning and quartering techniques. Samples were processed by washing, aeration, and drying below 50°C for six hours us...
Research Article

Sustainable utilization of spent coffee grounds in low-moisture meat analogs

Hojin Jung, Yoseob Han, Bon-Jae Gu

Food Sci. Preserv. 2025;32(1):77-87.
https://doi.org/10.11002/fsp.2025.32.1.77

ABSTRACT: This study explored the physicochemical properties of low-moisture meat analogs supplemented with spent coffee grounds (SCGs). A base mixture comprising 50% soy protein isolate, 40% wheat gluten, and 10% corn starch was prepared, with SCGs added at levels of 0, 5, and 10% relative to the weight of the prepared base mixture. The extrusion process parameters were set at a feed rate of 100 g/min, moisture content of 35%, and screw speed of 200 rpm. As the SCGs content increased, the porous structure of the meat analogs decreased, resulting in redu...
Research Article

Quality characteristics of lotus root (Nelumbo nucifera G.) with osmotic treatment depending on drying methods

MinSeok Choi, KwangSup Youn

Food Sci. Preserv. 2025;32(1):88-95.
https://doi.org/10.11002/fsp.2025.32.1.88

ABSTRACT: This study aimed to dry lotus root using cold vacuum drying and freeze-drying methods, with the goal of exploring its potential as a new food ingredient or processed product. The dried lotus root was prepared by osmotic treatment the lotus root in a solution containing sucrose, vitamin C, and calcium, followed by drying using either cold vacuum drying or freeze-drying. The sugar content of the osmotically treated dried lotus root varied depending on the sugar concentration of the osmotic solution. Therefore, drying was carried out after osmotic...
Research Article

The effect of aqueous chlorine dioxide on the control of Escherichia coli O157:H7 and Salmonella Typhimurium inoculated into broccoli and barley seeds
이산화염소수 처리에 따른 브로콜리와 보리 종자에 접종한 Escherichia coli O157:H7 및 Salmonella Typhimurium 제어 효과

Kyung-Hee Park, Jong-Lak Cho, Ryeong-Ae Kim, Seo-Yun Son, Ji-Su Hong, Yong-Chae Oh, Jeong-Mok Kim
박경희, 조종락, 김령애, 손서윤, 홍지수, 오용채, 김정목

Food Sci. Preserv. 2025;32(1):96-105.
https://doi.org/10.11002/fsp.2025.32.1.96

ABSTRACT: Raw sprouts from contaminated seeds are responsible for many foodborne disease outbreaks. This study aimed to investigate the aqueous chlorine dioxide (ClO2) treatment of broccoli and barley seeds on Escherichia coli O157:H7, Salmonella Typhimurium, and seed germination. Broccoli and barley seeds were exposed to three different concentrations of ClO2 (100, 300, 600 ppm) for 5, 10, 30, and 60 min. The microbicidal effects of aqueous ClO2 treatment were increased as the ClO2 concentration and treatment time increased. After 5 min of ClO2 treatmen...
Research Article

Quality changes in paprika (Capsicum annuum L.) affected by storage temperature and packaging materials
저장 온도 및 포장재에 따른 파프리카의 품질 변화

Mi-Ryung Kim, Jun-Hyung Lim, Chang-Soo Kang
김미령, 임준형, 강창수

Food Sci. Preserv. 2025;32(1):106-117.
https://doi.org/10.11002/fsp.2025.32.1.106

ABSTRACT: This study investigated the effects of storage temperature and packaging materials on the quality of paprika (Capsicum annuum L.), focusing on weight loss, hardness, soluble solids contents, appearance, carotenoids contents, and DPPH radical scavenging activity. Various packaging materials were tested for 28 days under 10°C, 22°C, and fluctuating temperatures (10°C to 22°C) to simulate diverse distribution conditions. The packing materials for paprika storage were non-packing as control, non-perforated, perforated, oxygen-restricted, and ...
Research Article

Microbial growth and quality characteristics of wheat under different packaging conditions in plasma storage
플라즈마 저장 중 포장방법에 따른 밀의 미생물 생육 및 품질 특성

Hyun-Joo Kim, You-Geun Oh, Kyeong-Hoon Kim, Jin Hee Park, Seungmin Ryu, Hong Sik Kim, Yu-Young Lee, Moon Seok Kang
김현주, 오유근, 김경훈, 박진희, 유승민, 김홍식, 이유영, 강문석

Food Sci. Preserv. 2025;32(1):118-123.
https://doi.org/10.11002/fsp.2025.32.1.118

ABSTRACT: This study aimed to investigate the storage quality of Saegeumgang wheat under plasma storage with different packaging methods. Wheat was stored at 4°C with ozone concentrations of 350-500 ppb for 8 months using gunny sacks and vacuum packaging. Microbial analysis revealed that gunny sack packaging kept contamination below detectable levels (<101 CFU/g) for up to 5 months, while vacuum packaging was more effective at suppressing mold. Moisture content increased over time, likely due to high humidity, and fat acidity rose to 34.30 mg KOH/1...
Research Article

Quality characteristics of black barley makgeolli using nuruk produced with useful molds
유용 곰팡이로 제조된 누룩을 이용한 흑보리 막걸리 품질 특성

Soo Young Lee, Hyun Wook Jang
이수영, 장현욱

Food Sci. Preserv. 2025;32(1):124-135.
https://doi.org/10.11002/fsp.2025.32.1.124

ABSTRACT: We compared the quality characteristics and enzyme activities of nuruk inoculated with three molds-Aspergillus oryzae SU-Y, Lichtheimia ramosa KJ-WF, and Aspergillus niger JA-B-in ratios of 0:1:2 and 1:1:1. The nuruk produced with the 1:1:1 ratio was selected for black barley makgeolli production due to its higher saccharogenic power. We produced black barley makgeolli under various conditions and compared the characteristics. The alcohol content was highest at 180% water content, 0.5% lactic acid, and 25°C. As fermentation progressed, pH, t...
Research Article

Anti-inflammatory effects of the aged garlic extracts in LPS-stimulated RAW 264.7 cells
숙성 마늘 추출물의 LPS로 유도된 RAW 264.7에서의 항염증 활성

Dong-Gyu Kim, Gun Su Cha, Seung Hee Yoo, Min Jung Kang
김동규, 차건수, 유승희, 강민정

Food Sci. Preserv. 2025;32(1):136-148.
https://doi.org/10.11002/fsp.2025.32.1.136

ABSTRACT: The study was to investigate the anti-inflammatory effects of water, 50% ethanol, and 100% ethanol extracts of aged garlic on LPS-stimulated RAW 264.7 macrophages. Total polyphenol content was determined using a colorimetric assay. Active compounds were quantified using HPLC-MS/MS. The production of nitric oxide (NO) was quantified in the culture medium through the Griess reaction. The levels of pro-inflammatory cytokines, including IL-1β, IL-6, and TNF-α, were quantified using an ELISA kit. Total polyphenol content of water, 50% ethanol, an...
Research Article

Biological components and antioxidant properties of spirulina (Spirulina platensis) cultured under artificial light
인공 광배양 스피룰리나(Spirulina platensis)의 생리활성 성분 및 항산화 특성

Joung-Mi So, Su-Jin Park, Jiyeon Chun
소정미, 박수진, 천지연

Food Sci. Preserv. 2025;32(1):149-157.
https://doi.org/10.11002/fsp.2025.32.1.149

ABSTRACT: The quality and efficacy of spirulina (Spirulina platensis) varies depending on the culturing conditions, such as the environment in which it is grown and the region where it is produced. In this study, the antioxidant properties and effective components of artificial light-cultured spirulina (ALS) and natural sunlight-cultured spirulina (NSS) were compared. Chromaticity analysis showed that ALS was darker and had a browner color than NSS. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS...
Rearch Note

Effect of drying temperature on the level of pharmacological compounds in the rhizome of Cnidium officinale Makino

Uk Lee, Hyun Ji Eo, Chung Ryul Jung, Yonghyun Kim

Food Sci. Preserv. 2025;32(1):158-164.
https://doi.org/10.11002/fsp.2025.32.1.158

ABSTRACT: The rhizome of Cnidium officinale Makino (COM) is known for its medicinal properties due to its pharmacological activity. Typically, it is thermally dried after harvesting before being processed into suitable final products. However, because thermal drying affects the levels of thermolabile compounds in COM rhizomes, suitable drying conditions are necessary to ensure the quality of the final product. In this study, we evaluated the effects of drying temperatures (30-70°C) on the levels of pharmacological and antioxidant compounds in COM rhiz...

CURRENT ISSUE: Feb 2025, Vol. 32 , No. 1

Special Topic (Functional bioactive compounds in agro-foods and database development) A comparative study on the nutritional value of analog rice derived from modified cassava flour and banana flour Sularno, Naswandi Nur, Muhammad Imam Wicaksono, Suti Rahayu, Meisanti, Waldi Rahman Food Sci. Preserv. 2025;32(1):1-16. https://doi.org/10.11002/fsp.2025.32.1.1 HTML PDF PubReader	Special Topic (Functional bioactive compounds in agro-foods and database development) Changes in characteristics of the ancient grain farro according to liquefaction and saccharification processes 고대 곡물 파로의 액화, 당화 공정에 따른 품질 특성 변화 Sun Hwa Kim, Shin Young Oh, Yong-Jin Jeong, Joong-Ho Kwon 김선화, 오신영, 정용진, 권중호 Food Sci. Preserv. 2025;32(1):17-29. https://doi.org/10.11002/fsp.2025.32.1.17 HTML PDF PubReader
Research Article Effect of substrate and enzyme concentration on isomerization process in fructose syrup production from sago starch Musdalifa, Andi Nur Faidah Rahman, Amran Laga Food Sci. Preserv. 2025;32(1):30-37. https://doi.org/10.11002/fsp.2025.32.1.30 HTML PDF PubReader	Research Article Effect of ultrasonication time on functional and structural properties of faba bean (Vicia faba L.) starch Yen Nhi Duong, Kirandeep Kaur, Sumit Konar, Brendan Fahy, David Seung, Patrick Berka Njobeh, Oluwafemi Ayodeji Adebo, Samson Adeoye Oyeyinka Food Sci. Preserv. 2025;32(1):38-49. https://doi.org/10.11002/fsp.2025.32.1.38 HTML PDF PubReader
Research Article Fermentation characteristics and aroma compounds of sweet potato soju using enzymes Mi Seong Kim, Ye Seul Kwon, Yong-Suk Kim, Han-Seok Choi Food Sci. Preserv. 2025;32(1):50-64. https://doi.org/10.11002/fsp.2025.32.1.50 HTML PDF PubReader	Research Article Assessment of total aflatoxin in selected crops using enzyme-linked immunosorbent assay (ELISA): A sustainable monitoring and control of aflatoxin in both rural and urban areas in Nigeria Akinniyi Jane Nnamani Food Sci. Preserv. 2025;32(1):65-76. https://doi.org/10.11002/fsp.2025.32.1.65 HTML PDF PubReader
Research Article Sustainable utilization of spent coffee grounds in low-moisture meat analogs Hojin Jung, Yoseob Han, Bon-Jae Gu Food Sci. Preserv. 2025;32(1):77-87. https://doi.org/10.11002/fsp.2025.32.1.77 HTML PDF PubReader	Research Article Quality characteristics of lotus root (Nelumbo nucifera G.) with osmotic treatment depending on drying methods MinSeok Choi, KwangSup Youn Food Sci. Preserv. 2025;32(1):88-95. https://doi.org/10.11002/fsp.2025.32.1.88 HTML PDF PubReader
Research Article The effect of aqueous chlorine dioxide on the control of Escherichia coli O157:H7 and Salmonella Typhimurium inoculated into broccoli and barley seeds 이산화염소수 처리에 따른 브로콜리와 보리 종자에 접종한 Escherichia coli O157:H7 및 Salmonella Typhimurium 제어 효과 Kyung-Hee Park, Jong-Lak Cho, Ryeong-Ae Kim, Seo-Yun Son, Ji-Su Hong, Yong-Chae Oh, Jeong-Mok Kim 박경희, 조종락, 김령애, 손서윤, 홍지수, 오용채, 김정목 Food Sci. Preserv. 2025;32(1):96-105. https://doi.org/10.11002/fsp.2025.32.1.96 HTML PDF PubReader	Research Article Quality changes in paprika (Capsicum annuum L.) affected by storage temperature and packaging materials 저장 온도 및 포장재에 따른 파프리카의 품질 변화 Mi-Ryung Kim, Jun-Hyung Lim, Chang-Soo Kang 김미령, 임준형, 강창수 Food Sci. Preserv. 2025;32(1):106-117. https://doi.org/10.11002/fsp.2025.32.1.106 HTML PDF PubReader
Research Article Microbial growth and quality characteristics of wheat under different packaging conditions in plasma storage 플라즈마 저장 중 포장방법에 따른 밀의 미생물 생육 및 품질 특성 Hyun-Joo Kim, You-Geun Oh, Kyeong-Hoon Kim, Jin Hee Park, Seungmin Ryu, Hong Sik Kim, Yu-Young Lee, Moon Seok Kang 김현주, 오유근, 김경훈, 박진희, 유승민, 김홍식, 이유영, 강문석 Food Sci. Preserv. 2025;32(1):118-123. https://doi.org/10.11002/fsp.2025.32.1.118 HTML PDF PubReader	Research Article Quality characteristics of black barley makgeolli using nuruk produced with useful molds 유용 곰팡이로 제조된 누룩을 이용한 흑보리 막걸리 품질 특성 Soo Young Lee, Hyun Wook Jang 이수영, 장현욱 Food Sci. Preserv. 2025;32(1):124-135. https://doi.org/10.11002/fsp.2025.32.1.124 HTML PDF PubReader
Research Article Anti-inflammatory effects of the aged garlic extracts in LPS-stimulated RAW 264.7 cells 숙성 마늘 추출물의 LPS로 유도된 RAW 264.7에서의 항염증 활성 Dong-Gyu Kim, Gun Su Cha, Seung Hee Yoo, Min Jung Kang 김동규, 차건수, 유승희, 강민정 Food Sci. Preserv. 2025;32(1):136-148. https://doi.org/10.11002/fsp.2025.32.1.136 HTML PDF PubReader	Research Article Biological components and antioxidant properties of spirulina (Spirulina platensis) cultured under artificial light 인공 광배양 스피룰리나(Spirulina platensis)의 생리활성 성분 및 항산화 특성 Joung-Mi So, Su-Jin Park, Jiyeon Chun 소정미, 박수진, 천지연 Food Sci. Preserv. 2025;32(1):149-157. https://doi.org/10.11002/fsp.2025.32.1.149 HTML PDF PubReader
Rearch Note Effect of drying temperature on the level of pharmacological compounds in the rhizome of Cnidium officinale Makino Uk Lee, Hyun Ji Eo, Chung Ryul Jung, Yonghyun Kim Food Sci. Preserv. 2025;32(1):158-164. https://doi.org/10.11002/fsp.2025.32.1.158 HTML PDF PubReader

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