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

Quality characteristics, bioactive compounds, and antioxidant activities of Citrus unshiu pulp and peel

Eun-Sun Hwang, Helim Son, Jisung Cheung

Food Sci. Preserv. 2026;33(2):183-192.
https://doi.org/10.11002/fsp.2026.33.2.183

ABSTRACT: This study investigated the physicochemical properties, organic acids and sugars, color attributes, total phenolic and flavonoid contents, and antioxidant activities of the pulp and peel of Citrus unshiu. The analysis of results obtained from this study revealed that the pulp contained higher moisture and crude fat, whereas the peel exhibited greater ash, crude protein, and crude fiber, suggesting a higher accumulation of functional metabolites in the peel compared to the pulp tested in this study. The pulp showed lower pH (3.92) and higher tit...
Research Article

Antioxidant activity and anti-wrinkle potential of Hemerocallis fulva young leaf extract

Mi Hye Park, Meera Kim

Food Sci. Preserv. 2026;33(2):193-201.
https://doi.org/10.11002/fsp.2026.33.2.193

ABSTRACT: This study investigated the antioxidant properties, elastase inhibitory activity, and collagen synthesis-promoting effects of water (HF-WE) and ethanol (HF-EE) extracts derived from Hemerocallis fulva young leaves. The contents of total polyphenols and flavonoids were higher in HF-EE (27.26 mg GAE/g DW and 12.44 mg RE/g DW, respectively) than in HF-WE (18.52 mg GAE/g DW and 8.93 mg RE/g DW). Multiple in vitro antioxidant assays, including DPPH, ABTS, FRAP, and SOD-like assays, were employed to evaluate antioxidant potential, and the results ind...
Research Article

Evaluation of the characteristic properties of silver nanoparticles synthesized from orange (Citrus sinensis) peel essential oil

Lam Bach Bao Phuong, Le Pham Tan Quoc

Food Sci. Preserv. 2026;33(2):202-213.
https://doi.org/10.11002/fsp.2026.33.2.202

ABSTRACT: In this study, silver nanoparticles (AgNPs) were synthesized using a biological method with orange (Citrus sinensis) peel essential oil (CsEO) as a reducing and stabilizing agent. UV-Vis spectroscopy results showed a characteristic absorption peak around 400-405 nm, reflecting the successful formation of AgNPs. Fourier-transform infrared spectroscopy indicated the presence of functional groups such as -OH, C=O, C-H, and C-O, confirming the role of phytochemical compounds in CsEO in reducing and stabilizing the nanoparticles. Dynamic light scatt...
Research Article

Elemental profiling as a tool for geographical origin classification of Vietnamese wines

Hai Ngoc Khuat, Thao Thi Phuong Mai, Van Thi Nguyen, Anh Thi Quynh Nguyen, Thao Thi Huong Hoang

Food Sci. Preserv. 2026;33(2):214-221.
https://doi.org/10.11002/fsp.2026.33.2.214

ABSTRACT: The objective of this research was to distinguish Vietnamese wines based on their geographical origin using chemistry and chemometric methods. Forty wine samples from Vietnam, France and Italy were collected and analyzed. The multi-element determination ability of Inductively Coupled Plasma Mass Spectrometry (ICP-MS) was used to analyze 20 elements in wine samples. Principal Component Analysis (PCA) was used for exploratory analysis and Linear Discriminant Analysis (LDA) was used for geographical classification of wine samples. The result of PC...
Research Article

Technological and probiotic potentials of yeasts isolated from fermenting cassava mash for cyanide degradation

Tiwalade Tiwaloluwa Ashaye, Omotade Richard Ogunremi, Abiodun Sanni

Food Sci. Preserv. 2026;33(2):222-233.
https://doi.org/10.11002/fsp.2026.33.2.222

ABSTRACT: Yeasts are predominant microorganisms in cassava-based traditional fermented foods. Fufu and gari are unexplored reservoir for yeast strains that degrade cyanogenic glucosides. Yeasts were isolated from fufu and gari and screened for β-glucosidase production. High enzyme-producing isolates were evaluated for growth at 800 mg/L cyanide and 1.20% lactic acid. Probiotic and cyanide degradation potentials of isolates were determined. A total of 169 yeast isolates were obtained from samples of 9 fufu samples and 8 gari samples. Exactly, 157 isola...
Research Article

Impact of microbial consortia and incubation period on the physicochemical quality of rice bran oil: Evaluating mold, lactic acid bacteria, and yeast

Nur Faidah Munir, Sitti Nurmiah, Muhammad Kadir, Zaimar

Food Sci. Preserv. 2026;33(2):234-244.
https://doi.org/10.11002/fsp.2026.33.2.234

ABSTRACT: Rice bran, a nutrient-rich byproduct of milling, can be converted into high-quality oil through microbial fermentation using molds, lactic acid bacteria (LAB), or yeasts. Since the oil’s quality is dictated by the microbial species and incubation period, this study evaluates the impact of these variables on the physicochemical properties of the resulting rice bran oil (RBO). The bacteria tested were from kefir (as control), mold (Rhizopus sp.), LAB (Lactobacillus sp.), and yeast (Saccharomyces cerevisiae) with fermentation durations of 0, 72,...
Research Article

Selection and characterization of acetic acid bacteria from traditional Korean vinegars for starter culture development

Rich Son, So-Young Kim, Soon-Il Yun, Chan-Woo Kim

Food Sci. Preserv. 2026;33(2):245-254.
https://doi.org/10.11002/fsp.2026.33.2.245

ABSTRACT: Acetic acid bacteria (AAB) play a key role in vinegar fermentation by oxidizing ethanol to acetic acid and contributing to aroma development. In this study, ten AAB strains isolated from Korean traditional vinegars were evaluated for acid production and volatile compound profiles. Among them, Acetobacter pasteurianus B7 and A. pasteurianus JGB 20-11 showed high acetic acid production and distinct volatile profiles, characterized by fruity and floral compounds such as methyl acetate and methyl isobutyrate. These strains were therefore selected a...
Research Article

Anti-melanogenic effects of Kaempferia parviflora extracts via suppression of the PKA/CREB/MAPK-mediated MITF pathways

Ju Hyun Park, Jung-Wook Kang

Food Sci. Preserv. 2026;33(2):255-264.
https://doi.org/10.11002/fsp.2026.33.2.255

ABSTRACT: Kaempferia parviflora (Black ginger) is categorized as an herb within the family Zingiberaceae and is known to exhibit various biological activities. This study aimed to investigate the anti-melanogenic effects of Kaempferia parviflora ethanol extract (KEE) in α-MSH-stimulated B16F10 melanoma cells. KEE significantly reduced melanin content without cytotoxicity. KEE also exhibited strong antioxidant capacity in both DPPH and ABTS assays. KEE markedly decreased MITF expression and its downstream targets gene (tyrosinase, TRP-1, and TRP-2), th...
Research Article

Quality and antioxidant activity of a grain drink with lactic acid bacteria-fermented purple sweet potato powder
자색고구마 유산균 발효 분말을 첨가한 곡물 음료의 품질 및 항산화 활성

So-Yeon Lee, Jong-Kug Lee, Yun-Jeong Jo, Chong-Tea Chung, Jun-Soo Lee
이소연, 이종국, 조윤정, 정종태, 이준수

Food Sci. Preserv. 2026;33(2):265-273.
https://doi.org/10.11002/fsp.2026.33.2.265

ABSTRACT: This study aimed to evaluate the functional properties of grain drinks by adding purple sweet potato fermented powder at varying levels. Specifically, the sweet potato was fermented using Leuconostoc inhae and Weissella koreensis, and grain drinks containing 0% (control), 10% (G1), 20% (G2), 30% (G3), and 40% (G4) of the resulting fermented powders were prepared. As the amount of fermented powder increased, the moisture, fat, and protein contents of the products decreased, while carbohydrate content increased. Antioxidant activity, assessed by ...
Research Article

Determination of vitamin B₁₂ in seafood products by reverse-phase HPLC/DAD coupled with immunoaffinity purification
Immunoaffinity 정제 및 RP-HPLC/DAD를 이용한 수산가공품의 비타민 B₁₂ 분석

Minyoung Je, Seo-Eun Park, Hui Jin Lee, Jiyeon Chun
제민영, 박서은, 이희진, 천지연

Food Sci. Preserv. 2026;33(2):274-282.
https://doi.org/10.11002/fsp.2026.33.2.274

ABSTRACT: This study aimed to quantify vitamin B12 in 38 seafood products widely consumed in Korea and to generate reliable data for the National Food Composition Database. Vitamin B12 was analyzed as cyanocobalamin using immunoaffinity purification combined with RP-HPLC/DAD. The method showed excellent linearity (R2=1.0000), with LOD and LOQ of 0.01 μg/100 g and 0.03 μg/100 g, respectively. Accuracy was validated using SRM 1549a and SRM 3235, with recovery rates of 103.0% and 106.0%. Precision tests using commercial infant formula showed CVs of 5.35%...
Research Article

Changes in sulfur content and physicochemical properties related to storage and distribution of spent shiitake mushroom substrate by fermentation
발효에 따른 표고버섯 폐배지의 황 함량 저감 및 저장 ․ 유통 관련 물리화학적 특성 변화

Se-Hui Mun, Myeong-Seon Kim, Hyun-Ah Choi, Ji-Hwan Beak, Ji-Hun Shin
문세희, 김명선, 최현아, 백지환, 신지훈

Food Sci. Preserv. 2026;33(2):283-292.
https://doi.org/10.11002/fsp.2026.33.2.283

ABSTRACT: This study evaluated the effects of fermentation using a sulfur-oxidizing bacterium on sulfur reduction and storage-related quality characteristics of spent shiitake mushroom substrate (SMS). Pretreated SMS was inoculated with Sphaerotilus microaerophilus sp. nov. (FB-5) at concentrations of 0.001%, 0.1%, and 10% and fermented at 25°C for 21 days. Before pretreatment and fermentation, the moisture content, pH, total acidity, sulfur content and nitrogen contents of SMS were 34.21%, pH 4.68, 0.64%, 3.14%, and 0.32%, respectively, and no pathog...
Research Article

Effect of cultivation conditions, maturity stage, and harvest time on ergothioneine content of Gastrodia elata rhizome
천마의 재배조건, 성숙단계 및 수확 시기가 ergothioneine 함량에 미치는 영향

Hyun Jin Choi, Ye Seul Kwon, Ji Su Lee, Young-Hoi Kim, Yong-Suk Kim, Chang Su Kim, Han-Seok Choi
최현진, 권예슬, 이지수, 김영회, 김용석, 김창수, 최한석

Food Sci. Preserv. 2026;33(2):293-302.
https://doi.org/10.11002/fsp.2026.33.2.293

ABSTRACT: This study aimed to develop a robust analytical method for quantifying ergothioneine (ERG) in the rhizome of Gastrodia elata using high-performance liquid chromatography with a photodiode array detector (HPLC-PDA) and to evaluate the effects of the extraction method, cultivation type, maturity stage, and harvest time on ERG content. The method exhibited excellent linearity over the range of 1.953-250 μg/mL, with limits of detection (LOD) and quantitation (LOQ) of 4.12 and 12.48 μg/mL, respectively. ERG levels were consistently higher in rhiz...
Research Article

Production of yanggaeng containing phenolic extract from Spiraea salicifolia with antioxidant and α-glucosidase inhibitory activities
항산화 및 α-glucosidase 억제효과를 가진 꼬리조팝나무 유래 페놀성 추출물을 이용한 양갱의 제조

Min-Ji Kim, Jeong-Heon Kim, Dong-Ho Lee, Min-A Kim, Chae-Won Han, Hye-Jin Park, Byung-Oh Kim, Young-Je Cho
김민지, 김정헌, 이동호, 김민아, 한채원, 박혜진, 김병오, 조영제

Food Sci. Preserv. 2026;33(2):303-313.
https://doi.org/10.11002/fsp.2026.33.2.303

ABSTRACT: The purpose of this study was to evaluate the biological activities of the water extract of Spiraea salicifolia (SSWE). The total phenolic content (TPC) of the SSWE was 12.73 mg/g. Among the extracted components, the phenolic compounds exhibited superior biological activities compared with the solid extract. The DPPH scavenging activity of phenolic extract was 83.90-83.96% at a TPC concentration of 100-200 μg/mL. Similarly, the ABTS radical scavenging activity of the phenolic extract was 81.59-99.80% at the same concentration. The antioxidan...
Research Article

Cudrania tricuspidata leaf extract attenuates dexamethasone-induced muscle atrophy by modulating the glucocorticoid receptor pathway to regulate protein homeostasis
글루코코르티코이드 수용체 경로 억제를 통한 단백질 항상성 조절에 의한 꾸지뽕나무잎 추출물의 덱사메타손 유도 근위축 완화 효과

Yuri Jeong, Joo-Yeon Lee, Choon Young Kim
정유리, 이주연, 김춘영

Food Sci. Preserv. 2026;33(2):314-328.
https://doi.org/10.11002/fsp.2026.33.2.314

ABSTRACT: Sarcopenia, characterized by declines in skeletal muscle mass, strength, and physical function, is driven by elevated oxidative stress, chronic inflammation, and imbalances in protein homeostasis. Effective therapeutic interventions without side effects targeting these factors are crucial for older adults. Since Cudrania tricuspidata leaf extract (CTE) exhibits antioxidant and anti-inflammatory activities, this study aimed to investigate the effects of CTE on dexamethasone (Dex)-induced muscle atrophy in C2C12 myotubes. CTE exhibited strong ant...
Research Article

Verification of anti-inflammatory activity of Juglans mandshurica Maxim. fruit extracts in LPS-induced RAW 264.7 cells
LPS로 유도된 RAW 264.7 세포에서 가래나무(Juglans mandshurica Maxim.) 열매 추출물의 항염증 활성 검증

Dan-Hee Yoo, Su-Jin Lee, In-Chul Lee
유단희, 이수진, 이인철

Food Sci. Preserv. 2026;33(2):329-339.
https://doi.org/10.11002/fsp.2026.33.2.329

ABSTRACT: The objective of this study was to evaluate the anti-inflammatory activities of hot water (JFH) and 70% ethanol (JFE) extracts of Juglans mandshurica Maxim. fruit. JFH and JFE showed cell viability exceeding 90% at 10 μg/mL in RAW 264.7 cells. In lipopolysaccharide (LPS)-treated RAW 264.7 cells, JFH and JFE exhibited inhibitory effects on nitric oxide (NO) production at a concentration of 10 μg/mL, similar to the LPS-untreated group. Anti-inflammatory activity was confirmed by the suppression of protein and mRNA expression of inducible NO sy...
Research Article

Anti-inflammatory effect of fermented Pleurotus ostreatus extracts by Pediococcus pentosaceus KCTC18860P
Pediococcus pentosaceus KCTC18860P로 발효된 느타리버섯 추출물의 항염증 활성

Bok-Seon Kim, Ki-Man Kim, Chang-Ki Huh, Yu-Jin Choi, Seung-Ju Kim, Seoung-Bin Im, Hee-Gyeong Jeong, Neul-I Ha, Dong-Hyeon Lee, Kyoung-Sun Seo
김복선, 김기만, 허창기, 최유진, 김승주, 임승빈, 정희경, 하늘이, 이동현, 서경순

Food Sci. Preserv. 2026;33(2):340-350.
https://doi.org/10.11002/fsp.2026.33.2.340

ABSTRACT: Oyster mushroom (Pleurotus ostreatus) is a highly nutritious edible fungus rich in proteins, fibers, minerals, vitamins, chitin, and polyphenols. In addition to its nutritional value, various physiological activities of P. ostreatus have been reported. This study aimed to evaluate the anti-inflammatory and anti-allergic effects of P. ostreatus fermented with Pediococcus pentosaceus KCTC18860P. The biological activities of both non-fermented and fermented P. ostreatus were assessed through measurements of antioxidant capacity (total phenolic and...

CURRENT ISSUE: Apr 2026, Vol. 33 , No. 2

Research Article Quality characteristics, bioactive compounds, and antioxidant activities of Citrus unshiu pulp and peel Eun-Sun Hwang, Helim Son, Jisung Cheung Food Sci. Preserv. 2026;33(2):183-192. https://doi.org/10.11002/fsp.2026.33.2.183 HTML PDF PubReader	Research Article Antioxidant activity and anti-wrinkle potential of Hemerocallis fulva young leaf extract Mi Hye Park, Meera Kim Food Sci. Preserv. 2026;33(2):193-201. https://doi.org/10.11002/fsp.2026.33.2.193 HTML PDF PubReader
Research Article Evaluation of the characteristic properties of silver nanoparticles synthesized from orange (Citrus sinensis) peel essential oil Lam Bach Bao Phuong, Le Pham Tan Quoc Food Sci. Preserv. 2026;33(2):202-213. https://doi.org/10.11002/fsp.2026.33.2.202 HTML PDF PubReader	Research Article Elemental profiling as a tool for geographical origin classification of Vietnamese wines Hai Ngoc Khuat, Thao Thi Phuong Mai, Van Thi Nguyen, Anh Thi Quynh Nguyen, Thao Thi Huong Hoang Food Sci. Preserv. 2026;33(2):214-221. https://doi.org/10.11002/fsp.2026.33.2.214 HTML PDF PubReader
Research Article Technological and probiotic potentials of yeasts isolated from fermenting cassava mash for cyanide degradation Tiwalade Tiwaloluwa Ashaye, Omotade Richard Ogunremi, Abiodun Sanni Food Sci. Preserv. 2026;33(2):222-233. https://doi.org/10.11002/fsp.2026.33.2.222 HTML PDF PubReader	Research Article Impact of microbial consortia and incubation period on the physicochemical quality of rice bran oil: Evaluating mold, lactic acid bacteria, and yeast Nur Faidah Munir, Sitti Nurmiah, Muhammad Kadir, Zaimar Food Sci. Preserv. 2026;33(2):234-244. https://doi.org/10.11002/fsp.2026.33.2.234 HTML PDF PubReader
Research Article Selection and characterization of acetic acid bacteria from traditional Korean vinegars for starter culture development Rich Son, So-Young Kim, Soon-Il Yun, Chan-Woo Kim Food Sci. Preserv. 2026;33(2):245-254. https://doi.org/10.11002/fsp.2026.33.2.245 HTML PDF PubReader	Research Article Anti-melanogenic effects of Kaempferia parviflora extracts via suppression of the PKA/CREB/MAPK-mediated MITF pathways Ju Hyun Park, Jung-Wook Kang Food Sci. Preserv. 2026;33(2):255-264. https://doi.org/10.11002/fsp.2026.33.2.255 HTML PDF PubReader
Research Article Quality and antioxidant activity of a grain drink with lactic acid bacteria-fermented purple sweet potato powder 자색고구마 유산균 발효 분말을 첨가한 곡물 음료의 품질 및 항산화 활성 So-Yeon Lee, Jong-Kug Lee, Yun-Jeong Jo, Chong-Tea Chung, Jun-Soo Lee 이소연, 이종국, 조윤정, 정종태, 이준수 Food Sci. Preserv. 2026;33(2):265-273. https://doi.org/10.11002/fsp.2026.33.2.265 HTML PDF PubReader	Research Article Determination of vitamin B₁₂ in seafood products by reverse-phase HPLC/DAD coupled with immunoaffinity purification Immunoaffinity 정제 및 RP-HPLC/DAD를 이용한 수산가공품의 비타민 B₁₂ 분석 Minyoung Je, Seo-Eun Park, Hui Jin Lee, Jiyeon Chun 제민영, 박서은, 이희진, 천지연 Food Sci. Preserv. 2026;33(2):274-282. https://doi.org/10.11002/fsp.2026.33.2.274 HTML PDF PubReader
Research Article Changes in sulfur content and physicochemical properties related to storage and distribution of spent shiitake mushroom substrate by fermentation 발효에 따른 표고버섯 폐배지의 황 함량 저감 및 저장 ․ 유통 관련 물리화학적 특성 변화 Se-Hui Mun, Myeong-Seon Kim, Hyun-Ah Choi, Ji-Hwan Beak, Ji-Hun Shin 문세희, 김명선, 최현아, 백지환, 신지훈 Food Sci. Preserv. 2026;33(2):283-292. https://doi.org/10.11002/fsp.2026.33.2.283 HTML PDF PubReader	Research Article Effect of cultivation conditions, maturity stage, and harvest time on ergothioneine content of Gastrodia elata rhizome 천마의 재배조건, 성숙단계 및 수확 시기가 ergothioneine 함량에 미치는 영향 Hyun Jin Choi, Ye Seul Kwon, Ji Su Lee, Young-Hoi Kim, Yong-Suk Kim, Chang Su Kim, Han-Seok Choi 최현진, 권예슬, 이지수, 김영회, 김용석, 김창수, 최한석 Food Sci. Preserv. 2026;33(2):293-302. https://doi.org/10.11002/fsp.2026.33.2.293 HTML PDF PubReader
Research Article Production of yanggaeng containing phenolic extract from Spiraea salicifolia with antioxidant and α-glucosidase inhibitory activities 항산화 및 α-glucosidase 억제효과를 가진 꼬리조팝나무 유래 페놀성 추출물을 이용한 양갱의 제조 Min-Ji Kim, Jeong-Heon Kim, Dong-Ho Lee, Min-A Kim, Chae-Won Han, Hye-Jin Park, Byung-Oh Kim, Young-Je Cho 김민지, 김정헌, 이동호, 김민아, 한채원, 박혜진, 김병오, 조영제 Food Sci. Preserv. 2026;33(2):303-313. https://doi.org/10.11002/fsp.2026.33.2.303 HTML PDF PubReader	Research Article Cudrania tricuspidata leaf extract attenuates dexamethasone-induced muscle atrophy by modulating the glucocorticoid receptor pathway to regulate protein homeostasis 글루코코르티코이드 수용체 경로 억제를 통한 단백질 항상성 조절에 의한 꾸지뽕나무잎 추출물의 덱사메타손 유도 근위축 완화 효과 Yuri Jeong, Joo-Yeon Lee, Choon Young Kim 정유리, 이주연, 김춘영 Food Sci. Preserv. 2026;33(2):314-328. https://doi.org/10.11002/fsp.2026.33.2.314 HTML PDF PubReader
Research Article Verification of anti-inflammatory activity of Juglans mandshurica Maxim. fruit extracts in LPS-induced RAW 264.7 cells LPS로 유도된 RAW 264.7 세포에서 가래나무(Juglans mandshurica Maxim.) 열매 추출물의 항염증 활성 검증 Dan-Hee Yoo, Su-Jin Lee, In-Chul Lee 유단희, 이수진, 이인철 Food Sci. Preserv. 2026;33(2):329-339. https://doi.org/10.11002/fsp.2026.33.2.329 HTML PDF PubReader	Research Article Anti-inflammatory effect of fermented Pleurotus ostreatus extracts by Pediococcus pentosaceus KCTC18860P Pediococcus pentosaceus KCTC18860P로 발효된 느타리버섯 추출물의 항염증 활성 Bok-Seon Kim, Ki-Man Kim, Chang-Ki Huh, Yu-Jin Choi, Seung-Ju Kim, Seoung-Bin Im, Hee-Gyeong Jeong, Neul-I Ha, Dong-Hyeon Lee, Kyoung-Sun Seo 김복선, 김기만, 허창기, 최유진, 김승주, 임승빈, 정희경, 하늘이, 이동현, 서경순 Food Sci. Preserv. 2026;33(2):340-350. https://doi.org/10.11002/fsp.2026.33.2.340 HTML PDF PubReader

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