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).
Review

Jun 30, 2024

A review on Camellia oleifera Abel.: A valuable material in food and medicine

Huynh Nguyen Que Anh, Le Pham Tan Quoc, Truong Ngoc My, Luong Ngoc Quynh Chi, Pham Thi Phuong Khanh

Food Sci. Preserv. 2024;31(3):333-345.
https://doi.org/10.11002/fsp.2024.31.3.333

ABSTRACT: This study aims to provide an overview of the research on the chemical composition, nutritional value, biological activities, and potential applications of Camellia oleifera seeds. Camellia oleifera Abel. (Theaceae) is a type of woody plant found in various regions, including China, Japan, India, and Southeast Asia. This plant is highly valued for its cooking oil, as the oil extracted from its seeds contains many unsaturated fatty acids (90%), mainly oleic acid (80%), and various biologically active compounds. Oil derived from C. oleifera seeds...
Review

Jun 30, 2024

Ovalbumin: A potential functional protein

Maggonage Hasini Udeshika Maggonage, Prabudhdha Manjula, Dong Uk Ahn, Edirisingha Dewage Nalaka Sandun Abeyrathne

Food Sci. Preserv. 2024;31(3):346-359.
https://doi.org/10.11002/fsp.2024.31.3.346

ABSTRACT: Although ovalbumin makes up 54% of the total egg white proteins, individual protein usage is rare. The primary applications of ovalbumin in the food industry relate to other proteins, such as whole egg whites. Ovalbumin has remarkable functional properties, such as those of gelation, foaming, and emulsification, which are crucial in the processing of food, however, its application as a standalone functional protein is severely constrained due to separation issues. In recent years, new methodologies for the large-scale separation of ovalbumin ha...
Review

Jun 30, 2024

Trichloroethylene and tetrachloroethylene contamination: A review of toxicity, analytical methods, occurrence in foods, and risk assessment

Adebayo J. Akinboye, Hyegyeong Lee, Joon-Goo Lee

Food Sci. Preserv. 2024;31(3):360-373.
https://doi.org/10.11002/fsp.2024.31.3.360

ABSTRACT: Polychlorinated hydrocarbons are continuously released into the environment from various industrial processes. Trichloroethylene (TCE) and tetrachloroethylene (perchloroethylene, PCE) are of primary concern because of their large-scale production, wide industrial application, poor biodegradability, and tendency to circulate in the air and water. The common routes of human exposure to these compounds include inhalation, ingestion, and dermal adsorption. Additionally, they have been detected in various plant foods. Prolonged exposure to these con...
Research Article

Jun 30, 2024

Flavor identification and analysis of fermented soybean pastes

Da-Na Lee, Kyung-Min Lee, Sung-Eun Lee, Tae-Oh Kim

Food Sci. Preserv. 2024;31(3):374-384.
https://doi.org/10.11002/fsp.2024.31.3.374

ABSTRACT: Soybean paste is a staple food used to make doenjang (DE), cheonggukjang (CGJ), and miso (MI). In this study, solid-phase microextraction followed by gas chromatography-mass spectrometry was used to identify volatile components in DE, CGJ, and MI, and principal component analysis (PCA) was performed to determine their correlation between soybean pastes. Esters and hydrocarbons accounted for more than 55% of the total volatile components. PCA showed that esters were highly correlated with DE; pyrazines were correlated with CGJ; and alcohols were...
Research Article

Jun 30, 2024

Effect of bio-fortification of Balanites aegyptiaca Del seed proteins on the mineral profile and pasting property of ogi products

Ogori Akama Friday, Girgih Abraham Tartenger, Eke Mike Ojotu, Abu Joseph Oneh

Food Sci. Preserv. 2024;31(3):385-393.
https://doi.org/10.11002/fsp.2024.31.3.385

ABSTRACT: Ogi production results in nutrient loss. B. aegyptiaca seeds, rich in biomaterials, could enhance ogi’s nutritional potential. This study aimed to fortify ogi with bioactives from B. aegyptiaca seeds, targeting a 16% protein inclusion, compared to ogi flour as control. Mineral profiles were analyzed, showing higher levels in the fortified samples, particularly in DAM-ogi and PP-ogi, which are implicated in diabetes control. Pasting profiles indicated higher values in PP-ogi, suggesting improved rheological properties due to B. aegyptiaca bioa...
Research Article

Jun 30, 2024

A circular economical application of eggshell waste as a bio-filler in the fabrication of gum Arabic composite film

Blessing A. Oredokun-Lache, Esther B. Ibrahim, Adekemi G. Oluwafemi, Georgina O. Erifeta, Sunday J. Josiah, Olarewaju M. Oluba

Food Sci. Preserv. 2024;31(3):394-407.
https://doi.org/10.11002/fsp.2024.31.3.394

ABSTRACT: The poultry industry faces disposal difficulty in waste, but recent advancements in material science and sustainability have enabled the innovative transformation of waste into valuable resources. In this study, eggshell (EC) was added as a bio-filler to gum Arabic (GA) to fabricate a GA-EC bio-composite film. Bio-composites containing 0.5 g (GA-EC0.5) and 1.0 g (GA-EC1.0) EC dispersed in 30 mL of 15% GA solution were fabricated and characterized using standard analytical techniques. The GA-EC0.5 composites showed significantly higher moisture ...
Research Article

Jun 30, 2024

Relationship between consumer behavior, perception of nutritional information, and menu factors on fast food using eye-tracking: A study on university students in Jeonju

Kyungjong Min, Kunjong Lee, Heajung Chung

Food Sci. Preserv. 2024;31(3):408-422.
https://doi.org/10.11002/fsp.2024.31.3.408

ABSTRACT: This study analyzed the factors that influence menu choices through eye-tracking and questionnaires in menu design. Demographic data of subjects coincided with choosing a menu and eye-tracking data. Hot Crispy Chicken Burger is the most popular menu. The study found that regardless of the selected menu, the menu name (35.5 seconds), price (21.6 seconds), and image (16.0 seconds) were viewed the longest, followed by country of origin (8.81 seconds), calories (4.6 seconds), and special indications (p<0.05). The menu name and image were checked...
Research Article

Jun 30, 2024

Physicochemical and textural properties of thawed pork by vacuum tumbling
진공 텀블링을 이용한 해동 돈육의 이화학적 및 조직학적 특성

Su-Jin Park, Won-Ho Hong, Seung-Min Oh, Chang-Hee Cho, Jiyeon Chun
박수진, 홍원호, 오승민, 조창희, 천지연

Food Sci. Preserv. 2024;31(3):423-432.
https://doi.org/10.11002/fsp.2024.31.3.423

ABSTRACT:
Research Article

Jun 30, 2024

Effects of packaging method and root trimming on quality of green onion (Allium fistulosum L.) during storage
대파(Allium fistulosum L.)의 포장 방법과 뿌리 손질이 저장 중 품질에 미치는 영향

Ji Weon Choi, MiAe Cho, Ki-Sik Jung, Jae Han Cho, Ji Hyun Lee, Sooyeon Lim
최지원, 조미애, 정기식, 조재한, 이지현, 임수연

Food Sci. Preserv. 2024;31(3):433-443.
https://doi.org/10.11002/fsp.2024.31.3.433

ABSTRACT:
Research Article

Jun 30, 2024

Enzymatic preparation and antioxidant activities of protein hydrolysates from defatted egg yolk
탈지난황을 이용한 단백가수분해물 제조 및 항산화 활성 평가

Go-Eun Ko, Na-Yeong Kwak, Ha-Eun Nam, Su-Jin Seo, Syng-Ook Lee
고고은, 곽나영, 남하은, 서수진, 이승욱

Food Sci. Preserv. 2024;31(3):444-451.
https://doi.org/10.11002/fsp.2024.31.3.444

ABSTRACT:
Research Article

Jun 30, 2024

Antioxidant activity and neuroprotective effect of ethanolic extract of Polygonum multiflorum
적하수오(Polygonum multiflorum) 에탄올 추출물의 항산화 활성 및 뇌 신경세포 보호효과

Hye Ji Choi, Hyo Lim Lee, Min Ji Go, Ju Hui Kim, Han Su Lee, In Young Kim, Ho Jin Heo
최혜지, 이효림, 고민지, 김주희, 이한수, 김인영, 허호진

Food Sci. Preserv. 2024;31(3):452-461.
https://doi.org/10.11002/fsp.2024.31.3.452

ABSTRACT:
Research Article

Jun 30, 2024

Anti-inflammatory effect of beluga lentil extract in RAW 264.7 macrophages
RAW 264.7 대식세포에서 벨루가 렌틸 추출물의 항염증 효과

Hyeon-Ji Song, Syng-Ook Lee
송현지, 이승욱

Food Sci. Preserv. 2024;31(3):462-473.
https://doi.org/10.11002/fsp.2024.31.3.462

ABSTRACT:
Research Article

Jun 30, 2024

Evaluation of anti-inflammatory efficacy of Lacticaseibacillus rhamnosus L22-FR28 (KACC 92513P) isolated from infant feces and its Oenanthe javanica ferments
영아분변 유래 Lacticaseibacillus rhamnosus L22-FR28(KACC 92513P) 균주와 미나리 발효물의 항염증 효능 평가

Seoyeon Kwak, Hee-Min Gwon, Soo-Hwan Yeo, So-Young Kim
곽서연, 권희민, 여수환, 김소영

Food Sci. Preserv. 2024;31(3):474-485.
https://doi.org/10.11002/fsp.2024.31.3.474

ABSTRACT:
Research Article

Jun 30, 2024

Effects of a soybean sprouts mixture containing Hovenia dulcis Thunb. fruit concentrate on hangover relief and liver function improvement in chronically alcohol-treated rats
만성 알코올 처리 쥐에 대한 헛개나무 열매 농축액을 함유한 콩나물 혼합물의 숙취해소 및 간 기능 개선 효과

Ji-An Heo, Hye-Ji Min, Wool-Lim Park, Jeong-Ho Kim, Yeong-Seon Won, Kwon-Il Seo
허지안, 민혜지, 박울림, 김정호, 원영선, 서권일

Food Sci. Preserv. 2024;31(3):486-498.
https://doi.org/10.11002/fsp.2024.31.3.486

ABSTRACT:
Research Note

Jun 30, 2024

Gamma irradiation and subsequent storage reduce patulin content in apple juice

Hyejeong Yun, Dong-Ho Kim, Jung-Ok Kim, Gee-Dong Lee, Joong-Ho. Kwon

Food Sci. Preserv. 2024;31(3):499-505.
https://doi.org/10.11002/fsp.2024.31.3.499

ABSTRACT: Patulin has been reported as a risk factor in various foods, especially apple juice. This study monitored residual patulin and polyphenolic content in apple juice during post-irradiation storage conditions. Response surface methodology (RSM) was applied to monitor the changes in dependent variables (Yn, patulin, and polyphenolics) as affected by independent variables, such as storage temperature (Xi, −20°C to 20°C), irradiation dose (Xii, 0-2 kGy), and storage period (Xiii, 0-20 days), which were based on a central composite design. The pr...
Erratum

Jun 30, 2024

Erratum to: The synthesis of dextran from rice hydrolysates using Gluconobacter oxydans KACC 19357 bioconversion
Erratum to: Gluconobacter oxydans 생물전환을 통한 쌀 가수분해물 유래 dextran 합성

Seung-Min Baek, Hyun Ji Lee, Legesse Shiferaw Chewaka, Chan Soon Park, Bo-Ram Park
백승민, 이현지, 레게세, 박찬순, 박보람

Food Sci. Preserv. 2024;31(3):506
https://doi.org/10.11002/fsp.2024.31.3.506

ABSTRACT:

CURRENT ISSUE: Jun 2024, Vol. 31 , No. 3

Review A review on Camellia oleifera Abel.: A valuable material in food and medicine Huynh Nguyen Que Anh, Le Pham Tan Quoc, Truong Ngoc My, Luong Ngoc Quynh Chi, Pham Thi Phuong Khanh Food Sci. Preserv. 2024;31(3):333-345. https://doi.org/10.11002/fsp.2024.31.3.333 HTML PDF PubReader	Review Ovalbumin: A potential functional protein Maggonage Hasini Udeshika Maggonage, Prabudhdha Manjula, Dong Uk Ahn, Edirisingha Dewage Nalaka Sandun Abeyrathne Food Sci. Preserv. 2024;31(3):346-359. https://doi.org/10.11002/fsp.2024.31.3.346 HTML PDF PubReader
Review Trichloroethylene and tetrachloroethylene contamination: A review of toxicity, analytical methods, occurrence in foods, and risk assessment Adebayo J. Akinboye, Hyegyeong Lee, Joon-Goo Lee Food Sci. Preserv. 2024;31(3):360-373. https://doi.org/10.11002/fsp.2024.31.3.360 HTML PDF PubReader	Research Article Flavor identification and analysis of fermented soybean pastes Da-Na Lee, Kyung-Min Lee, Sung-Eun Lee, Tae-Oh Kim Food Sci. Preserv. 2024;31(3):374-384. https://doi.org/10.11002/fsp.2024.31.3.374 HTML PDF PubReader
Research Article Effect of bio-fortification of Balanites aegyptiaca Del seed proteins on the mineral profile and pasting property of ogi products Ogori Akama Friday, Girgih Abraham Tartenger, Eke Mike Ojotu, Abu Joseph Oneh Food Sci. Preserv. 2024;31(3):385-393. https://doi.org/10.11002/fsp.2024.31.3.385 HTML PDF PubReader	Research Article A circular economical application of eggshell waste as a bio-filler in the fabrication of gum Arabic composite film Blessing A. Oredokun-Lache, Esther B. Ibrahim, Adekemi G. Oluwafemi, Georgina O. Erifeta, Sunday J. Josiah, Olarewaju M. Oluba Food Sci. Preserv. 2024;31(3):394-407. https://doi.org/10.11002/fsp.2024.31.3.394 HTML PDF PubReader
Research Article Relationship between consumer behavior, perception of nutritional information, and menu factors on fast food using eye-tracking: A study on university students in Jeonju Kyungjong Min, Kunjong Lee, Heajung Chung Food Sci. Preserv. 2024;31(3):408-422. https://doi.org/10.11002/fsp.2024.31.3.408 HTML PDF PubReader	Research Article Physicochemical and textural properties of thawed pork by vacuum tumbling 진공 텀블링을 이용한 해동 돈육의 이화학적 및 조직학적 특성 Su-Jin Park, Won-Ho Hong, Seung-Min Oh, Chang-Hee Cho, Jiyeon Chun 박수진, 홍원호, 오승민, 조창희, 천지연 Food Sci. Preserv. 2024;31(3):423-432. https://doi.org/10.11002/fsp.2024.31.3.423 HTML PDF PubReader
Research Article Effects of packaging method and root trimming on quality of green onion (Allium fistulosum L.) during storage 대파(Allium fistulosum L.)의 포장 방법과 뿌리 손질이 저장 중 품질에 미치는 영향 Ji Weon Choi, MiAe Cho, Ki-Sik Jung, Jae Han Cho, Ji Hyun Lee, Sooyeon Lim 최지원, 조미애, 정기식, 조재한, 이지현, 임수연 Food Sci. Preserv. 2024;31(3):433-443. https://doi.org/10.11002/fsp.2024.31.3.433 HTML PDF PubReader	Research Article Enzymatic preparation and antioxidant activities of protein hydrolysates from defatted egg yolk 탈지난황을 이용한 단백가수분해물 제조 및 항산화 활성 평가 Go-Eun Ko, Na-Yeong Kwak, Ha-Eun Nam, Su-Jin Seo, Syng-Ook Lee 고고은, 곽나영, 남하은, 서수진, 이승욱 Food Sci. Preserv. 2024;31(3):444-451. https://doi.org/10.11002/fsp.2024.31.3.444 HTML PDF PubReader
Research Article Antioxidant activity and neuroprotective effect of ethanolic extract of Polygonum multiflorum 적하수오(Polygonum multiflorum) 에탄올 추출물의 항산화 활성 및 뇌 신경세포 보호효과 Hye Ji Choi, Hyo Lim Lee, Min Ji Go, Ju Hui Kim, Han Su Lee, In Young Kim, Ho Jin Heo 최혜지, 이효림, 고민지, 김주희, 이한수, 김인영, 허호진 Food Sci. Preserv. 2024;31(3):452-461. https://doi.org/10.11002/fsp.2024.31.3.452 HTML PDF PubReader	Research Article Anti-inflammatory effect of beluga lentil extract in RAW 264.7 macrophages RAW 264.7 대식세포에서 벨루가 렌틸 추출물의 항염증 효과 Hyeon-Ji Song, Syng-Ook Lee 송현지, 이승욱 Food Sci. Preserv. 2024;31(3):462-473. https://doi.org/10.11002/fsp.2024.31.3.462 HTML PDF PubReader
Research Article Evaluation of anti-inflammatory efficacy of Lacticaseibacillus rhamnosus L22-FR28 (KACC 92513P) isolated from infant feces and its Oenanthe javanica ferments 영아분변 유래 Lacticaseibacillus rhamnosus L22-FR28(KACC 92513P) 균주와 미나리 발효물의 항염증 효능 평가 Seoyeon Kwak, Hee-Min Gwon, Soo-Hwan Yeo, So-Young Kim 곽서연, 권희민, 여수환, 김소영 Food Sci. Preserv. 2024;31(3):474-485. https://doi.org/10.11002/fsp.2024.31.3.474 HTML PDF PubReader	Research Article Effects of a soybean sprouts mixture containing Hovenia dulcis Thunb. fruit concentrate on hangover relief and liver function improvement in chronically alcohol-treated rats 만성 알코올 처리 쥐에 대한 헛개나무 열매 농축액을 함유한 콩나물 혼합물의 숙취해소 및 간 기능 개선 효과 Ji-An Heo, Hye-Ji Min, Wool-Lim Park, Jeong-Ho Kim, Yeong-Seon Won, Kwon-Il Seo 허지안, 민혜지, 박울림, 김정호, 원영선, 서권일 Food Sci. Preserv. 2024;31(3):486-498. https://doi.org/10.11002/fsp.2024.31.3.486 HTML PDF PubReader
Research Note Gamma irradiation and subsequent storage reduce patulin content in apple juice Hyejeong Yun, Dong-Ho Kim, Jung-Ok Kim, Gee-Dong Lee, Joong-Ho. Kwon Food Sci. Preserv. 2024;31(3):499-505. https://doi.org/10.11002/fsp.2024.31.3.499 HTML PDF PubReader	Erratum Erratum to: The synthesis of dextran from rice hydrolysates using Gluconobacter oxydans KACC 19357 bioconversion Erratum to: Gluconobacter oxydans 생물전환을 통한 쌀 가수분해물 유래 dextran 합성 Seung-Min Baek, Hyun Ji Lee, Legesse Shiferaw Chewaka, Chan Soon Park, Bo-Ram Park 백승민, 이현지, 레게세, 박찬순, 박보람 Food Sci. Preserv. 2024;31(3):506 https://doi.org/10.11002/fsp.2024.31.3.506 HTML PDF PubReader

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