Food Science and Preservation

About Food Science and Preservation

Food Science and Preservation (FSP) is a peer-reviewed, open-access journal that publishes original research articles, research notes, and review papers covering basic and applied research in food science and preservation. The journal aims to advance knowledge, techniques, and applications in these fields and to foster communication among scientists, technologists, and professionals working in academia, research institutes, and industry.

FSP is the official journal of the Korean Society of Food Preservation (KoSFoP). It is published bimonthly, both online and in print, with issues released on the last day of February, April, June, August, October, and December. Supplementary or special issues/topics may also be published when necessary. All copyrights, including the right of online transmission, are held by the Korean Society of Food Preservation.

The journal was first launched in 1994 under the English title Korean Journal of Post-harvest Science and Technology of Agricultural Products (pISSN 1225-8636; Vol. 1, No. 1 to Vol. 8, No. 4, 2001). It was renamed the Korean Journal of Food Preservation (pISSN 1738-7248; eISSN 2287-7428; Vol. 9, No. 1, 2002 to Vol. 30, No. 6, 2023). Since January 2024, the journal has been published under its current title, Food Science and Preservation (Vol. 31, No. 1–present; pISSN 3022-5477, eISSN 3022-5485). The official abbreviated title is Food Sci. Preserv.
Research Article

Covalent immobilization of glucoisomerase on glutaraldehyde-activated bagasse cellulose for fructose syrup production from sago-starch-derived glucose

Amran Laga, Musdalifa, Andi Nur Faidah Rahman, Muhpidah, Muspirah Djalal

Food Sci. Preserv. 2026;33(3):351-363.
https://doi.org/10.11002/fsp.2026.33.3.351

ABSTRACT: Sago starch holds promise for fructose syrup production as a non-cane sweetener alternative through optimized isomerization processes. A critical challenge in this production system is improving catalytic effectiveness and operational efficiency. Therefore, this study aimed to optimize glucoisomerase immobilization by determining the optimal enzyme concentration and evaluating enzyme reusability for fructose production. This study addresses the challenge by immobilizing glucoisomerase via covalent binding to glutaraldehyde-activated bagasse cel...
Research Article

Quality characteristics and antioxidant activity of cookies supplemented with marigold extract powder

Mi Hye Park, Meera Kim

Food Sci. Preserv. 2026;33(3):364-375.
https://doi.org/10.11002/fsp.2026.33.3.364

ABSTRACT: This study evaluated the effects of marigold (Tagetes erecta L.) extract powder on the physicochemical properties, antioxidant capacity, and sensory quality of cookies. Cookies were prepared by substituting wheat flour with marigold extract powder at 1%, 3%, 5%, and 7%, and their moisture content, soluble solids content, color values, hardness, antioxidant activities, total phenolic content, total flavonoid content, and sensory attributes were analyzed. As the level of marigold extract powder increased, moisture content and soluble solids conte...
Research Article

Evaluation of sensory and physiochemical changes in tilapia fish (Oreochromis niloticus) during hot smoking with different leaf wraps

Srikantha Yanorshan, Amanda Guruge, Achala Wmukthika Alakolanga, Madiththe Gedara Asela Sandaruwan Abeyrathna, Shine Htet Aung, Ki-Chang Nam, Edirisinghe Dewage Nalaka Sandun Abeyrathna

Food Sci. Preserv. 2026;33(3):376-391.
https://doi.org/10.11002/fsp.2026.33.3.376

ABSTRACT: Fish smoking is a traditional preservation method that enhances sensory quality and extends shelf life. This study evaluated the effects of different combinations of firewood and botanical leaf wrappers on the sensory attributes and refrigerated storage stability of hot-smoked tilapia (Oreochromis niloticus). Uniform tilapia fillets (1.5±0.2 cm thickness) were brined in 1.5% (w/w) salt and hot-smoked at 80°C for 2 h 15 min using two firewood types—mahogany (Swietenia macrophylla) and cinnamon (Cinnamomum verum)—combined with six botanica...
Research Article

Safety evaluation of potential toxic metals exposure from street-vended foods consumed in Davao City, Philippines

Junah L. Dayaganon, Jive A. Java, Reigner Jay B. Escartin, Rohanie Shaquin F. Basucao, Cheska Maxine C. Nidoy, Kyla Marie Z. Tuno, Alfredo A. Hinay

Food Sci. Preserv. 2026;33(3):392-400.
https://doi.org/10.11002/fsp.2026.33.3.392

ABSTRACT: Street-vended foods are a vital source of affordable nutrition in the Philippines. However, their safety is compromised by environmental contaminants. This study quantified lead (Pb), cadmium (Cd), and mercury (Hg) in popular street-vended foods, grilled chicken intestines (isaw), deep-fried breaded chicken eggs (kwek-kwek), and steamed dumplings (siomai), from two high-traffic markets in Davao City using atomic absorption spectroscopy. Cd was below the detection limit in all the samples. Pb and Hg exceeded the Codex Alimentarius maximum levels...
Research Article

Application of fermented onion juice as a marinade to enhance microbial safety and texture of chicken breast

Ji Min Ahn, Eun Bin Choi, Ki Sun Yoon

Food Sci. Preserv. 2026;33(3):401-412.
https://doi.org/10.11002/fsp.2026.33.3.401

ABSTRACT: Substandard onions were valorized through lactic acid fermentation using Leuconostoc mesenteroides at 36°C for 24, 48, or 72 h to produce a functional antimicrobial marinade. Fermentation markedly increased lactic acid bacteria (LAB) populations (5.51-8.95 log CFU/mL), accompanied by a progressive decrease in pH (5.11-3.27), an increase in titratable acidity (0.14-0.95%), and a slight reduction in soluble solids (7.87-7.37 °Brix), confirming active lactic fermentation. Antimicrobial screening identified the 24 h fermentation as the optimal t...
Research Article

Nutrient composition, anti-radical and starch-digesting enzyme-inhibitory qualities of natural bouillon cubes formulated with locust bean, crayfish, ginger and turmeric blend

Latifat Nurudeen, Emmanuel Anyachukwu Irondi, Abdulhakeem Olanrewaju Sulyman, Yunus Temitayo Imam

Food Sci. Preserv. 2026;33(3):413-425.
https://doi.org/10.11002/fsp.2026.33.3.413

ABSTRACT: Bouillon cube (BC) is a promising means of fortifying foods and a crucial ingredient in many diets, serving as a flavor and aroma enhancer. In light of rising health consciousness, it is necessary to formulate BC with potential health and nutritional value without sacrificing consumer acceptance and affordability. This study assessed the nutrient content, antioxidant, and starch-digesting enzyme (α-amylase and α-glucosidase) inhibitory activities of BC formulated from locust beans (L), crayfish (C), ginger (G), and turmeric (T) at 5 differen...
Research Article

Anti-inflammatory effects of Sarahyang, a new mandarin cultivar, in LPS-stimulated RAW 264.7 cells and changes in its metabolite profile during maturation

Sang Suk Kim, Awraris Derbie Assefa, Seung-Gab Han, Sukman Park, Dong-Hoon Lee, Jee-Soo Park

Food Sci. Preserv. 2026;33(3):426-441.
https://doi.org/10.11002/fsp.2026.33.3.426

ABSTRACT: Citrus fruits are renowned sources of natural bioactive compounds, yet the quality evolution and therapeutic potential of newer cultivars remain largely uncharacterized. Given the rising need for natural anti-inflammatory agents to combat chronic disease, this study was conducted to systematically investigate the physicochemical changes of the novel Sarahyang citrus throughout its maturation and rigorously establish its anti-inflammatory mechanism. Chemical analysis revealed the fruit’s taste profile is governed by a consistent, significant i...
Research Article

Effects of pre-fasting diets on nutritional composition and volatile profiles of Protaetia brevitarsis larvae

Min Ji Park, Ji-Youn Kim, Ji Yeong Park, Sun Young Kim

Food Sci. Preserv. 2026;33(3):442-453.
https://doi.org/10.11002/fsp.2026.33.3.442

ABSTRACT: In this study, we evaluated whether formulated depuration diets can modulate the nutritional quality, chemical safety, and volatile profile of Protaetia brevitarsis larvae. Late third-instar larvae were provided with glutinous rice powder (GRP) or one of three formulated diets (FD1-FD3) based on wheat bran, eggshell powder, and brewer’s spent grain for 48 h, followed by 48 h of fasting. Freeze-dried larval powders were analyzed for proximate composition, dietary fiber, fatty acids, minerals, and heavy metals, and volatile profiles were assess...
Research Article

Effect of acai berry powder addition on the quality characteristics and antioxidant activities of cheongpomuk
아사이베리 분말 첨가가 청포묵의 품질 특성 및 항산화 활성에 미치는 영향

Yeon Sil Choi, Shin Youn Joo
최연실, 주신윤

Food Sci. Preserv. 2026;33(3):454-462.
https://doi.org/10.11002/fsp.2026.33.3.454

ABSTRACT: This study aimed to provide fundamental data for the development of functional cheongpomuk using acai berry powder (ABP) by analyzing the quality characteristics and antioxidant activities of cheongpomuk prepared with different levels (0%, 2.5%, 5%, 7.5%, and 10%) of ABP. Moisture content was 71.59% in the control group and ranged from 64.75% to 78.51% in the supplemented groups. The pH values significantly decreased from 6.56 to 5.61 with increasing ABP levels, while syneresis was highest at 23.39% in the 10% addition group. The addition of AB...
Research Article

Comparative metabolite profiling of four types of Korean commercial dried laver (Gopchang-gim, Dol-gim, Gimbap-gim, and Jaerae-gim) using LC-MS-based metabolomics
LC-MS 기반 대사체학을 통한 국내 시판 마른김 4종(곱창김, 돌김, 김밥김, 재래김)의 비교 대사체 프로파일링

Si-Hun Song, Hyung Gyun Kim, Jeong-Yong Cho
송시훈, 김형균, 조정용

Food Sci. Preserv. 2026;33(3):463-479.
https://doi.org/10.11002/fsp.2026.33.3.463

ABSTRACT: This study compared the compositional characteristics of four types of Korean commercial dried laver [Neoporphyra dentata (Gopchang-gim, GL), Neoporphyra seriata (Dol-gim, DL), Neopyropia yezoensis (Gimbap-gim, KL), and Neopyropia yezoensis (Jaerae-gim, JL)] through ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS)-based non-volatile metabolite analysis. Fifty-three compounds were tentatively characterized by UPLC-QTOF-MS analysis, including amino acids and their derivatives, organic acids, mycos...
Research Article

Comparative analysis of cholesterol, phospholipid, and fatty acid composition in duck and chicken cuts before and after oven roasting
오븐 구이 전 · 후 오리고기와 닭고기의 부위별 콜레스테롤, 인지질 및 지방산 조성 비교

Myeong-Ju Kim, Sang-Gyu Lee, Hyeon-Jun Chang, Jeung-Hee Lee
김명주, 이상규, 장현준, 이정희

Food Sci. Preserv. 2026;33(3):480-493.
https://doi.org/10.11002/fsp.2026.33.3.480

ABSTRACT: Duck and chicken are widely consumed poultry meats; however, information on changes in lipid composition by specific cuts during cooking remains limited. In addition, lipid profiles for specialty cuts of duck and chicken after oven-roasting are scarce in the Korean Food Composition Database. This study compared changes in cholesterol content, fatty acid composition, phospholipid content, crude lipid content, and cooking loss rate in specialty cuts (neck, drumette, wing, and skin) of duck and chicken before and after oven-roasting. After oven-ro...
Research Article

Quality characteristics of commercial makgeolli classified by starter type: Physicochemical indices, instrumental taste, and volatile profiles
누룩 원료에 따른 시판 막걸리의 품질과 향미 특성 비교 연구

Seung-A Woo, SeongEui Yoo, Chan-Woo Kim, Hee-Min Gwan, Mina K. Kim, So-Young Kim
우승아, 유성의, 김찬우, 권희민, 김미나, 김소영

Food Sci. Preserv. 2026;33(3):494-504.
https://doi.org/10.11002/fsp.2026.33.3.494

ABSTRACT: This study compared the quality of fifteen commercial makgeolli collected from five Korean regions and classified them by starter: rice nuruk (RN, n=3), wheat nuruk (WN, n=6), and wheat nuruk with exogenous yeast (WNY, n=6). We measured alcohol, pH, titratable acidity, soluble solids, and reducing sugars under national standards, profiled taste with an electronic tongue and volatiles with an electronic nose, and analyzed the data by PCA and PLS-DA. Alcohol ranged from 5.43 to 12.82% (v/v), pH from 3.39 to 4.74, titratable acidity from 0.21 to 0...
Research Article

Multivariate analysis of physicochemical and microbial profiles for the identification of fermentation markers in traditional Korean doenjang
다변량 분석을 이용한 한식 된장의 이화학적 및 미생물 특성 기반 발효 지표 탐색

SeongEui Yoo, Ye-Ji Jang, Hyun-Wook Jang, Hee-Min Gwon, So-Young Kim
유성의, 장예지, 장현욱, 권희민, 김소영

Food Sci. Preserv. 2026;33(3):505-517.
https://doi.org/10.11002/fsp.2026.33.3.505

ABSTRACT: This study aimed to identify potential markers of fermentation characteristics in traditional Korean doenjang by examining the relationships between physicochemical properties and microbial community structures in nationwide samples. Physicochemical parameters, including moisture content, salinity, reducing sugar, pH, titratable acidity, amino-type nitrogen, ammonia-type nitrogen, and color, were analyzed, and bacterial and fungal communities were characterized using next-generation sequencing. To evaluate associations between microbial taxa an...
Research Article

Safety evaluation of pesticide residues and heavy metals in convenience foods preferred by single-person households
1인 가구 선호 다소비 간편식의 잔류농약 및 중금속 안전성 평가

Ah Hyeon Jo, Su Ji Jung, Seul Lee, Ah Hyun Kim, Hyo Min Seo, Hee Mun, Sook Park, Yang Joon An
조아현, 정수지, 이슬, 김아현, 서효민, 문희, 박숙, 안양준

Food Sci. Preserv. 2026;33(3):518-533.
https://doi.org/10.11002/fsp.2026.33.3.518

ABSTRACT: This study was conducted to evaluate the safety of pesticide residues and heavy metals in convenience foods preferred by single-person households, using by collecting 150 samples (96 meal kits, 28 salads, and 26 cut fruits) from the Jeollanam-do region. A total of 412 pesticide residues and heavy metals (Pb, Cd, and As) were analyzed. Pesticide residues were detected in 68 samples (45.3%), with 53 compounds identified. Among the product categories, salads showed the highest pesticide detection rate (67.9%), followed by meal kits (40.6%) and cut...
Research Article

Anti-inflammatory and cartilage-protective effects of Yeonsan Ogye bone hydrolysate in a rat model of osteoarthritis
골관절염 랫드 모델에서 연산오계 뼈 가수분해물의 항염증 및 연골 보호 효과

Joong Gu Ji
지중구

Food Sci. Preserv. 2026;33(3):534-542.
https://doi.org/10.11002/fsp.2026.33.3.534

ABSTRACT: Osteoarthritis (OA) is a chronic degenerative joint disease characterized by progressive cartilage destruction and persistent inflammation. The present study aimed to evaluate the anti-inflammatory and chondroprotective effects of Yeonsan Ogye bone hydrolysate (YOBH) in a monosodium iodoacetate (MIA)-induced rat model of osteoarthritis. Rats were orally administered YOBH at doses of 500, 1,000, and 2,000 mg/kg/day following MIA injection. We evaluated treatment effects using serum biomarkers, mRNA expression, weight-bearing distribution, and mi...
Research Article

Evaluation of the skin-improving effects of Artemisia fukudo Makino extract
큰비쑥 추출물의 피부 개선 효능에 관한 연구

Eun Hee Kim, Mun Young Park, Hee Yeon Lee, Je Hyoung Kim, Gyu Yeon Oh, So Hyeon Lee, Tae Man Ha, Jin Yeong Kim, Hwan Sik Na, Sook Park, Yang Joon An, Yoo Min Park
김은희, 박문영, 이희연, 김제형, 오규연, 이소현, 하태만, 김진영, 나환식, 박숙, 안양준, 박유민

Food Sci. Preserv. 2026;33(3):543-551.
https://doi.org/10.11002/fsp.2026.33.3.543

ABSTRACT: Artemisia fukudo Makino cultivated, under general soil conditions, was evaluated for its skin-related functional activities to determine its potential as a functional cosmetic ingredient. The aerial parts of A. fukudo collected from Hampyeong, Jeollanam-do, were freeze-dried and extracted with hot water at 55°C. The resulting extract (Artemisia fukudo Makino extract, AFM-E) was assessed for in vitro whitening, anti-inflammatory, anti-wrinkle, and moisturizing activities. AFM-E inhibited mushroom tyrosinase activity in a dose-dependent manner...

CURRENT ISSUE: Jun 2026, Vol. 33 , No. 3

Research Article Covalent immobilization of glucoisomerase on glutaraldehyde-activated bagasse cellulose for fructose syrup production from sago-starch-derived glucose Amran Laga, Musdalifa, Andi Nur Faidah Rahman, Muhpidah, Muspirah Djalal Food Sci. Preserv. 2026;33(3):351-363. https://doi.org/10.11002/fsp.2026.33.3.351 HTML PDF PubReader	Research Article Quality characteristics and antioxidant activity of cookies supplemented with marigold extract powder Mi Hye Park, Meera Kim Food Sci. Preserv. 2026;33(3):364-375. https://doi.org/10.11002/fsp.2026.33.3.364 HTML PDF PubReader
Research Article Evaluation of sensory and physiochemical changes in tilapia fish (Oreochromis niloticus) during hot smoking with different leaf wraps Srikantha Yanorshan, Amanda Guruge, Achala Wmukthika Alakolanga, Madiththe Gedara Asela Sandaruwan Abeyrathna, Shine Htet Aung, Ki-Chang Nam, Edirisinghe Dewage Nalaka Sandun Abeyrathna Food Sci. Preserv. 2026;33(3):376-391. https://doi.org/10.11002/fsp.2026.33.3.376 HTML PDF PubReader	Research Article Safety evaluation of potential toxic metals exposure from street-vended foods consumed in Davao City, Philippines Junah L. Dayaganon, Jive A. Java, Reigner Jay B. Escartin, Rohanie Shaquin F. Basucao, Cheska Maxine C. Nidoy, Kyla Marie Z. Tuno, Alfredo A. Hinay Food Sci. Preserv. 2026;33(3):392-400. https://doi.org/10.11002/fsp.2026.33.3.392 HTML PDF PubReader
Research Article Application of fermented onion juice as a marinade to enhance microbial safety and texture of chicken breast Ji Min Ahn, Eun Bin Choi, Ki Sun Yoon Food Sci. Preserv. 2026;33(3):401-412. https://doi.org/10.11002/fsp.2026.33.3.401 HTML PDF PubReader	Research Article Nutrient composition, anti-radical and starch-digesting enzyme-inhibitory qualities of natural bouillon cubes formulated with locust bean, crayfish, ginger and turmeric blend Latifat Nurudeen, Emmanuel Anyachukwu Irondi, Abdulhakeem Olanrewaju Sulyman, Yunus Temitayo Imam Food Sci. Preserv. 2026;33(3):413-425. https://doi.org/10.11002/fsp.2026.33.3.413 HTML PDF PubReader
Research Article Anti-inflammatory effects of Sarahyang, a new mandarin cultivar, in LPS-stimulated RAW 264.7 cells and changes in its metabolite profile during maturation Sang Suk Kim, Awraris Derbie Assefa, Seung-Gab Han, Sukman Park, Dong-Hoon Lee, Jee-Soo Park Food Sci. Preserv. 2026;33(3):426-441. https://doi.org/10.11002/fsp.2026.33.3.426 HTML PDF PubReader	Research Article Effects of pre-fasting diets on nutritional composition and volatile profiles of Protaetia brevitarsis larvae Min Ji Park, Ji-Youn Kim, Ji Yeong Park, Sun Young Kim Food Sci. Preserv. 2026;33(3):442-453. https://doi.org/10.11002/fsp.2026.33.3.442 HTML PDF PubReader
Research Article Effect of acai berry powder addition on the quality characteristics and antioxidant activities of cheongpomuk 아사이베리 분말 첨가가 청포묵의 품질 특성 및 항산화 활성에 미치는 영향 Yeon Sil Choi, Shin Youn Joo 최연실, 주신윤 Food Sci. Preserv. 2026;33(3):454-462. https://doi.org/10.11002/fsp.2026.33.3.454 HTML PDF PubReader	Research Article Comparative metabolite profiling of four types of Korean commercial dried laver (Gopchang-gim, Dol-gim, Gimbap-gim, and Jaerae-gim) using LC-MS-based metabolomics LC-MS 기반 대사체학을 통한 국내 시판 마른김 4종(곱창김, 돌김, 김밥김, 재래김)의 비교 대사체 프로파일링 Si-Hun Song, Hyung Gyun Kim, Jeong-Yong Cho 송시훈, 김형균, 조정용 Food Sci. Preserv. 2026;33(3):463-479. https://doi.org/10.11002/fsp.2026.33.3.463 HTML PDF PubReader
Research Article Comparative analysis of cholesterol, phospholipid, and fatty acid composition in duck and chicken cuts before and after oven roasting 오븐 구이 전 · 후 오리고기와 닭고기의 부위별 콜레스테롤, 인지질 및 지방산 조성 비교 Myeong-Ju Kim, Sang-Gyu Lee, Hyeon-Jun Chang, Jeung-Hee Lee 김명주, 이상규, 장현준, 이정희 Food Sci. Preserv. 2026;33(3):480-493. https://doi.org/10.11002/fsp.2026.33.3.480 HTML PDF PubReader	Research Article Quality characteristics of commercial makgeolli classified by starter type: Physicochemical indices, instrumental taste, and volatile profiles 누룩 원료에 따른 시판 막걸리의 품질과 향미 특성 비교 연구 Seung-A Woo, SeongEui Yoo, Chan-Woo Kim, Hee-Min Gwan, Mina K. Kim, So-Young Kim 우승아, 유성의, 김찬우, 권희민, 김미나, 김소영 Food Sci. Preserv. 2026;33(3):494-504. https://doi.org/10.11002/fsp.2026.33.3.494 HTML PDF PubReader
Research Article Multivariate analysis of physicochemical and microbial profiles for the identification of fermentation markers in traditional Korean doenjang 다변량 분석을 이용한 한식 된장의 이화학적 및 미생물 특성 기반 발효 지표 탐색 SeongEui Yoo, Ye-Ji Jang, Hyun-Wook Jang, Hee-Min Gwon, So-Young Kim 유성의, 장예지, 장현욱, 권희민, 김소영 Food Sci. Preserv. 2026;33(3):505-517. https://doi.org/10.11002/fsp.2026.33.3.505 HTML PDF PubReader	Research Article Safety evaluation of pesticide residues and heavy metals in convenience foods preferred by single-person households 1인 가구 선호 다소비 간편식의 잔류농약 및 중금속 안전성 평가 Ah Hyeon Jo, Su Ji Jung, Seul Lee, Ah Hyun Kim, Hyo Min Seo, Hee Mun, Sook Park, Yang Joon An 조아현, 정수지, 이슬, 김아현, 서효민, 문희, 박숙, 안양준 Food Sci. Preserv. 2026;33(3):518-533. https://doi.org/10.11002/fsp.2026.33.3.518 HTML PDF PubReader
Research Article Anti-inflammatory and cartilage-protective effects of Yeonsan Ogye bone hydrolysate in a rat model of osteoarthritis 골관절염 랫드 모델에서 연산오계 뼈 가수분해물의 항염증 및 연골 보호 효과 Joong Gu Ji 지중구 Food Sci. Preserv. 2026;33(3):534-542. https://doi.org/10.11002/fsp.2026.33.3.534 HTML PDF PubReader	Research Article Evaluation of the skin-improving effects of Artemisia fukudo Makino extract 큰비쑥 추출물의 피부 개선 효능에 관한 연구 Eun Hee Kim, Mun Young Park, Hee Yeon Lee, Je Hyoung Kim, Gyu Yeon Oh, So Hyeon Lee, Tae Man Ha, Jin Yeong Kim, Hwan Sik Na, Sook Park, Yang Joon An, Yoo Min Park 김은희, 박문영, 이희연, 김제형, 오규연, 이소현, 하태만, 김진영, 나환식, 박숙, 안양준, 박유민 Food Sci. Preserv. 2026;33(3):543-551. https://doi.org/10.11002/fsp.2026.33.3.543 HTML PDF PubReader

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