한국식품저장유통학회지(Korean Journal of Food Preservation)

About Korean Journal of Food Preservation

Korean Journal of Food Preservation (Korean J Food Preserv, KJFP) 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 in food preservation, food processing and food fermentation in terms of physicochemical, microbiological and health-functional properties. This Journal is published 7 times (issues) by the Korean Society of Food Preservation every year in February, April, June, August, July, October, and December.
Article

Apr 30, 2022

Screening and detection of electron beam-irradiated mandarin oranges during storage by e-tongue, PSL, and ESR techniques

Hyun-A Nam, Namhyuk Chung, Yunhee Jo, Afshan Shafi, Kashif Akram, Joong-Ho Kwon

Korean J. Food Preserv. 2022;29(2):175-185.
https://doi.org/10.11002/kjfp.2022.29.2.175

ABSTRACT: Food irradiation is an effective quarantine treatment for fresh agricultural commodities. This study aimed to use different analytical methods, such as the electronic tongue (e-tongue), photostimulated luminescence (PSL), and electron spin resonance (ESR), to determine the screening and/or detection properties of electron beam-irradiated mandarin oranges at 0, 0.4 and 1 kGy during 15 days of storage at 4°C. Principal component analysis (PCA) based on e-tongue profiles could potentially discriminate irradiated orange samples from nonirradiate...
Article

Apr 30, 2022

Antioxidant and anti-inflammatory activities of different parts of rhubarb (Rheum rhabarbarum) compared with da huang root (R. officinale)

Ho-Hyeon Lee, Ju-Kyung Yu, Yong-Sun Moon

Korean J. Food Preserv. 2022;29(2):186-195.
https://doi.org/10.11002/kjfp.2022.29.2.186

ABSTRACT: Rhubarb is known as “da huang” (Rheum officinale) in Asia. Its root is used in traditional remedies, particularly in Korea and China. In the West, rhubarb (Rheum rhabarbarum) stalk is used as a vegetable, but its beneficial properties are not known. In this study, we investigated the antioxidant and anti-inflammatory properties of R. rhabarbarum (“edible rhubarb”), while R. officinale (“da huang”) roots were used as control. For analysis, 200 mg of freeze-dried powder from different p...
Article

Apr 30, 2022

Physicochemical qualities of doenjang stew sauce prepared with fermented Rhus verniciflua extract during storage, and its comparison with commercial available products in the physiological activities
옻된장찌개 양념소스의 저장 중 품질 특성 변화와 시판 제품과의 비교

Hyeon-Jin Kang, Eun-Jung Yim, Seung-Wha Jo, Seul-Ki Park, Do-Youn Jeong
강현진, 임은정, 조승화, 박슬기, 정도연

Korean J. Food Preserv. 2022;29(2):196-207.
https://doi.org/10.11002/kjfp.2022.29.2.196

ABSTRACT: Doenjang stew sauce was prepared with fermented Rhus verniciflua extract, and changes in its physicochemical quality were measured while stored at 25, 35, and 45°C for 8 weeks. The Rhus verniciflua doenjang stew sauce (RDS) was compared with commercially available products in antioxidant, antidiabetic (AGI) and antiobesity (PLI) activities. No aerobic bacteria, coliforms, and fungi were detected during storage, and the pH decreased and titratable acidity tended to increase with the storage period. On the other hand, the ...
Article

Apr 30, 2022

Changes in nutritional and bioactive constituents of liquid fermentation of kujippong (Maclura tricuspidata) fruits by Armellaria mellea
뽕나무 버섯균에 의한 꾸지뽕 열매의 액체발효 중 영양성분 및 생리활성 성분의 변화

Dae-Woon Kim, Tae-Young Kim, Young-Hoi Kim, Myung-Kon Kim
김대운, 김태영, 김영회, 김명곤

Korean J. Food Preserv. 2022;29(2):208-221.
https://doi.org/10.11002/kjfp.2022.29.2.208

ABSTRACT: Ripe fruit of Maclura tricuspidata has been traditionally used as a raw material for the preparation of fermented foods such as wine and vinegar in Korea. This studies were carried out to investigate changes of nutritional (soluble solids, free sugars and free and total amino acid composition) and bioactive constituents (phenolic compounds and parishin derivatives) during the liquid fermentation of M. tricuspidata fruits with Armillaria mellea (honey mushroom). The soluble solid, free sugars and free amino acids were gradua...
Article

Apr 30, 2022

Quality characteristics and antioxidant activity of stick jelly prepared with aronia juice
아로니아즙 첨가 스틱 젤리의 품질 특성 및 항산화 활성

Eun-Sun Hwang, EunMyeong Shon
황은선, 손은명

Korean J. Food Preserv. 2022;29(2):222-232.
https://doi.org/10.11002/kjfp.2022.29.2.222

ABSTRACT: The study was conducted to investigate quality characteristics and antioxidant activities of stick jelly prepared using 0, 25, 50, and 100% aronia juice instead of water. The moisture content of stick jelly was 81.88 to 88.22%, with the highest moisture content in jelly without the addition of aronia juice. The addition of aronia juice tended to decrease the moisture content of stick jelly compared to the control group. The ash and crude fat contents of the jelly increased with an increasing aronia juice content. The sugar content, total acidit...
Article

Apr 30, 2022

Effects of apple polyphenols on color, hardness, digestibility, and syneresis of corn starch gels
사과 폴리페놀 첨가가 옥수수 전분 겔의 색도, 경도, 소화능 및 이수율에 미치는 영향

Han-Sol Park, Hun-Sik Chung
박한솔, 정헌식

Korean J. Food Preserv. 2022;29(2):233-240.
https://doi.org/10.11002/kjfp.2022.29.2.233

ABSTRACT: The present study investigated the effect of addition of apple polyphenols on the color values, pH, hardness, in vitro digestibility, and syneresis of corn starch gels. Corn starch gels supplemented with various amounts of polyphenols (0%, 0.03%, 0.06%, 0.13%, 0.27%, 0.53%, and 1.06%) isolated from young fuji apple fruits were prepared, and their quality properties were determined. The L^* and h° values of corn starch gels decreased but the a^* and b^* values increased with the increasing amount of...
Article

Apr 30, 2022

Biological activity of Brassica oleracea var. capitata fermented with Lactobacillus plantarum
유산균 발효 양배추의 생리활성 특성

Hyo-Jeong Lee, Se-Eun Park, Jun-Hui Choi, Ki-Man Kim
이효정, 박세은, 최준희, 김기만

Korean J. Food Preserv. 2022;29(2):241-253.
https://doi.org/10.11002/kjfp.2022.29.2.241

ABSTRACT: White cabbage (Brassica oleracea var. capitata) reportedly exerts antioxidant, anti-inflammatory, and anti-gastric effects. We aimed to evaluate the biological activity of B. oleracea fermented with Lactobacillus plantarum (FBO). The plant material was fermented for 7 d. The antioxidative potentials of FBO (DPPH radical-scavenging activity, and total phenol and total flavonoid contents) and ability of FBO to inhibit digestive enzymes (α-amylase and lipase) were tested. Anti-inflammatory and anti-allergic ef...
Article

Apr 30, 2022

Quality characteristics of fermented garlic by various lactic acid bacteria
다양한 유산균으로 제조한 발효마늘의 품질 특성

Doyoung Song, Do-Young Hwang, Kyung-Hee Park, Jeom-Leon Park, Seong-Gook Kang, Kyung-Sik Ham
송도영, 황도영, 박경희, 박점련, 강성국, 함경식

Korean J. Food Preserv. 2022;29(2):254-262.
https://doi.org/10.11002/kjfp.2022.29.2.254

ABSTRACT: This study aimed to investigate quality characteristics and antioxidant activity of garlic fermented by lactic acid bacteria (LAB). Four LAB strains (Lactobacillus plantarum KCTC3108, Lactobacillus plantarum B8, Lactobacillus plantarum BR4 and Leuconostoc mesenteroides SY3) were selected for analysis based on their fermentation ability (pH and total acidity) from eight LAB strains isolated from fermented foods. Quality characteristics and antioxidant activity were measured during four days of fermentation. S-allyl-L-...
Article

Apr 30, 2022

Quality characteristics of yakju added with lactic acid bacteria-fermented ginseng sprouts
유산균 발효 새싹인삼 첨가 약주의 품질 특성

Su-Hwan Kim, Byung-Kuk Choi, Jung-Sil Kim, Ho-Kyung Ha, Im-Kyung Oh, Chae-Yun Lee, Dong-Hun Lee, Jae-Hee Jeong, Chae-Mi Lee, Yu-Ri Choi, Hyo-Gyeong Woo, Chang-Ki Huh
김수환, 최병국, 김정실, 하호경, 오임경, 이채윤, 이동훈, 정재희, 이채미, 최유리, 우효경, 허창기

Korean J. Food Preserv. 2022;29(2):263-275.
https://doi.org/10.11002/kjfp.2022.29.2.263

ABSTRACT: This study aimed to improve the physiological activity and processing properties of ginseng sprouts. We first determined the effect of extraction and fermentation conditions on the antioxidant activity of ginseng sprouts. The optimal extraction conditions were 2 h at 80°C, with water as a solvent. The fermentation strains used were Lactobacillus delbrueckii subsp. bulgaricus KCTC 3635 and Enterococcus faecalis KCTC 3206. We then analyzed the changes in the reducing sugar and alcohol content. In fermented samples, the red...
Article

Apr 30, 2022

Preparation of β-aminoisobutyric acid and branched chain amino acid-enhanced hydrolysates from chicken breast: Effect of protease types and hydrolysis conditions
베타-아미노이소부티르산과 분지쇄 아미노산 함량이 증강된 닭가슴살 가수분해물의 제조: 프로테아제의 종류 및 가수분해 조건의 영향

Eun-Bee Kim, Dae-Woon Kim, Han-Suk Choi, Young-Hoi Kim, Myung-Kon Kim
김은비, 김대운, 최한석, 김영회, 김명곤

Korean J. Food Preserv. 2022;29(2):276-291.
https://doi.org/10.11002/kjfp.2022.29.2.276

ABSTRACT: Beta-aminoisobutyric acid (BAIBA) and branched-chain amino acids (BCAA) have recently received considerable attention because of their various health benefits. In this study, the hydrolysis characteristics of chicken breast for 11 commercially proteolytic enzymes were studied to evaluate the effect of protease type, reaction pH (5-8), leaction time (2-24 h) and enzyme concentration (0.25-8%), and the effect of two combined enzymes for the preparation of BAIBA- and BCAA-enriched chicken breast hydrolysates. The content of BAIBA was higher in hyd...
Article

Apr 30, 2022

Comparison of quality characteristics of commercially available ale-type and lager-type beers
시판 에일형과 라거형 맥주의 품질 특성 비교

Jeong Sil Choi, Ye Seul Kwon, Seok Tae Jeong, Heui Yun Kang, Ji Eun Kang
최정실, 권예슬, 정석태, 강희윤, 강지은

Korean J. Food Preserv. 2022;29(2):292-300.
https://doi.org/10.11002/kjfp.2022.29.2.292

ABSTRACT: We analyzed the physicochemical properties of commercially available top-fermented beer (ale) and bottom-fermented beer (lager) marketed in Korea to compare the quality characteristics. The following characteristics of beer were analyzed for their soluble solid content, pH, total acid content, alcohol content, volatile acid content, reducing sugar content, amino acidity, and color. As results, the pH ranged from 4.01 to 4.77, 0.10-0.23 (%) for total acid and 0.25-1.47 (mL/10 mL) for amino acidity. The alcohol content was in the range of 3.10-5....
Article

Apr 30, 2022

Optimization of ultrasound-assisted extraction of bioactive compounds from peony root (Paeonia japonica)
작약 뿌리의 유용성분 추출을 위한 초음파 추출조건 최적화

Gwang Deok Park, Jong Jin Park, Ibukunoluwa Fola Olawuyi, Jun Hyun Yun, So Hyeon Lee, Won Seok Choi, Chang Ho Lee, Won Young Lee
박광덕, 박종진, 이부쿠눌루와폴라올라위, 윤준현, 이소현, 최원석, 이창호, 이원영

Korean J. Food Preserv. 2022;29(2):301-310.
https://doi.org/10.11002/kjfp.2022.29.2.301

ABSTRACT: Peony root is a medicinal plant containing potent bioactive compounds. This study used response surface methodology (RSM) to optimize ultrasonic-assisted extraction (UAE) conditions of antioxidant compounds from peony roots. A central composite design consisting of extraction temperature (30-70°C), ethanol concentration (20-100% v/v), and extraction time (15-55 min) was used to determine the significance of each extraction condition on the total polyphenol, paeoniflorin, and myricetin contents and 2,2¢-azino-bis(3-ethylbenzothiazoline-6-sulf...
Article

Apr 30, 2022

Physicochemical characteristics and free amino acid content of germinated brown rice, high yield milyang356, during germination
초다수성벼 밀양356호 발아현미의 발아일수에 따른 이화학적 특성 및 유리아미노산 함량

Gi-Un Seong, Jun-Hyeon Cho, Dong-Soo Park, Jong-Hee Lee, Sais-Beul Lee, So-Myeong Lee, Young-Ho Kwon, Ju-Won Kang, Ji-Yeong Yang, Woo-Duck Seo, Ji-Yoon Lee
성기운, 조준현, 박동수, 이종희, 이샛별, 이소명, 권영호, 강주원, 양지영, 서우덕, 이지윤

Korean J. Food Preserv. 2022;29(2):311-326.
https://doi.org/10.11002/kjfp.2022.29.2.311

ABSTRACT: We investigated the germination rate, color values, physicochemical properties, antioxidant capacity, and amino acid content of germinated brown rice varieties (milyang356, nampyeong, and dasan), and their statistical correlation were analyzed. Milyang356 rice was characterized by the highest germination percentage and total color difference value (3.89) at 24 h. In all varieties, the amylose and crude protein content increased on the 1st day of germination but decreased over time (p<0.05). The paste viscosity val...
Article

Apr 30, 2022

Anti-inflammatory and antioxidant activities of Rosa multiflora
찔레꽃 추출물의 RAW 264.7 세포에 대한 항염증 및 항산화 활성

Ha Eun Park, Jin A Hyun, Eun Bin Kang, Hyun Ji Kwon, Seok Hyun Beom, Dong Geun Han, Bong Jeon An
박하은, 현진아, 강은빈, 권현지, 범석현, 한동근, 안봉전

Korean J. Food Preserv. 2022;29(2):327-338.
https://doi.org/10.11002/kjfp.2022.29.2.327

ABSTRACT: Studies on antioxidant activity, antibacterial activity and antiseptic effect have been reported on Rosa muliflora flower, but research on anti-inflammatory activity is insufficient. The purpose of this study was to confirm the possibility of using an extract of Rosa multiflora flower as an antioxidant and anti-inflammatory functional material. R. multiflora flower was extracted with hot water, 70%v/v ethanol, and 70%v/v acetone solvents. Polyphenol and flavonoid content, DPPH and ABTS radical scavenging ability, SOD-like a...
Article

Apr 30, 2022

Protective effect of Sorbus commixta bark on amyloid beta (Aβ)-induced learning and memory dysfunction in rat
마가목 수피 추출물의 아밀로이드 베타 단백질로 유도된 신경독성에 대한 학습 및 기억력 개선 효과

Ji Hye Kim, Jong Min Kim, Dong Hyuck Bae, Ho Jin Heo
김지혜, 김종민, 배동혁, 허호진

Korean J. Food Preserv. 2022;29(2):339-351.
https://doi.org/10.11002/kjfp.2022.29.2.339

ABSTRACT: Amyloid beta (Aβ) may be central to the pathogenesis of learning and memory dysfunction in alzheimer’s disease. We here assessed the protective effect of 80% (v/v) ethanolic extract of Sorbus commixta bark (SCBE) on amyloid beta (Aβ)-induced cognitive damage in PC 12 cells and in Sprague Dawley rat. SCBE exerted a protective effect against Aβ-induced neuronal cytotoxicity in neuronal PC12 cells. In Aβ-induced rat, SCBE attenuated short-term learning and memory damage, assessed using passive avoidance test, and long-term memory an...

CURRENT ISSUE: Apr 2022, Vol. 29 , No. 2

Article Screening and detection of electron beam-irradiated mandarin oranges during storage by e-tongue, PSL, and ESR techniques Hyun-A Nam, Namhyuk Chung, Yunhee Jo, Afshan Shafi, Kashif Akram, Joong-Ho Kwon Korean J. Food Preserv. 2022;29(2):175-185. https://doi.org/10.11002/kjfp.2022.29.2.175 HTML PDF PubReader	Article Antioxidant and anti-inflammatory activities of different parts of rhubarb (Rheum rhabarbarum) compared with da huang root (R. officinale) Ho-Hyeon Lee, Ju-Kyung Yu, Yong-Sun Moon Korean J. Food Preserv. 2022;29(2):186-195. https://doi.org/10.11002/kjfp.2022.29.2.186 HTML PDF PubReader
Article Physicochemical qualities of doenjang stew sauce prepared with fermented Rhus verniciflua extract during storage, and its comparison with commercial available products in the physiological activities 옻된장찌개 양념소스의 저장 중 품질 특성 변화와 시판 제품과의 비교 Hyeon-Jin Kang, Eun-Jung Yim, Seung-Wha Jo, Seul-Ki Park, Do-Youn Jeong 강현진, 임은정, 조승화, 박슬기, 정도연 Korean J. Food Preserv. 2022;29(2):196-207. https://doi.org/10.11002/kjfp.2022.29.2.196 HTML PDF PubReader	Article Changes in nutritional and bioactive constituents of liquid fermentation of kujippong (Maclura tricuspidata) fruits by Armellaria mellea 뽕나무 버섯균에 의한 꾸지뽕 열매의 액체발효 중 영양성분 및 생리활성 성분의 변화 Dae-Woon Kim, Tae-Young Kim, Young-Hoi Kim, Myung-Kon Kim 김대운, 김태영, 김영회, 김명곤 Korean J. Food Preserv. 2022;29(2):208-221. https://doi.org/10.11002/kjfp.2022.29.2.208 HTML PDF PubReader
Article Quality characteristics and antioxidant activity of stick jelly prepared with aronia juice 아로니아즙 첨가 스틱 젤리의 품질 특성 및 항산화 활성 Eun-Sun Hwang, EunMyeong Shon 황은선, 손은명 Korean J. Food Preserv. 2022;29(2):222-232. https://doi.org/10.11002/kjfp.2022.29.2.222 HTML PDF PubReader	Article Effects of apple polyphenols on color, hardness, digestibility, and syneresis of corn starch gels 사과 폴리페놀 첨가가 옥수수 전분 겔의 색도, 경도, 소화능 및 이수율에 미치는 영향 Han-Sol Park, Hun-Sik Chung 박한솔, 정헌식 Korean J. Food Preserv. 2022;29(2):233-240. https://doi.org/10.11002/kjfp.2022.29.2.233 HTML PDF PubReader
Article Biological activity of Brassica oleracea var. capitata fermented with Lactobacillus plantarum 유산균 발효 양배추의 생리활성 특성 Hyo-Jeong Lee, Se-Eun Park, Jun-Hui Choi, Ki-Man Kim 이효정, 박세은, 최준희, 김기만 Korean J. Food Preserv. 2022;29(2):241-253. https://doi.org/10.11002/kjfp.2022.29.2.241 HTML PDF PubReader	Article Quality characteristics of fermented garlic by various lactic acid bacteria 다양한 유산균으로 제조한 발효마늘의 품질 특성 Doyoung Song, Do-Young Hwang, Kyung-Hee Park, Jeom-Leon Park, Seong-Gook Kang, Kyung-Sik Ham 송도영, 황도영, 박경희, 박점련, 강성국, 함경식 Korean J. Food Preserv. 2022;29(2):254-262. https://doi.org/10.11002/kjfp.2022.29.2.254 HTML PDF PubReader
Article Quality characteristics of yakju added with lactic acid bacteria-fermented ginseng sprouts 유산균 발효 새싹인삼 첨가 약주의 품질 특성 Su-Hwan Kim, Byung-Kuk Choi, Jung-Sil Kim, Ho-Kyung Ha, Im-Kyung Oh, Chae-Yun Lee, Dong-Hun Lee, Jae-Hee Jeong, Chae-Mi Lee, Yu-Ri Choi, Hyo-Gyeong Woo, Chang-Ki Huh 김수환, 최병국, 김정실, 하호경, 오임경, 이채윤, 이동훈, 정재희, 이채미, 최유리, 우효경, 허창기 Korean J. Food Preserv. 2022;29(2):263-275. https://doi.org/10.11002/kjfp.2022.29.2.263 HTML PDF PubReader	Article Preparation of β-aminoisobutyric acid and branched chain amino acid-enhanced hydrolysates from chicken breast: Effect of protease types and hydrolysis conditions 베타-아미노이소부티르산과 분지쇄 아미노산 함량이 증강된 닭가슴살 가수분해물의 제조: 프로테아제의 종류 및 가수분해 조건의 영향 Eun-Bee Kim, Dae-Woon Kim, Han-Suk Choi, Young-Hoi Kim, Myung-Kon Kim 김은비, 김대운, 최한석, 김영회, 김명곤 Korean J. Food Preserv. 2022;29(2):276-291. https://doi.org/10.11002/kjfp.2022.29.2.276 HTML PDF PubReader
Article Comparison of quality characteristics of commercially available ale-type and lager-type beers 시판 에일형과 라거형 맥주의 품질 특성 비교 Jeong Sil Choi, Ye Seul Kwon, Seok Tae Jeong, Heui Yun Kang, Ji Eun Kang 최정실, 권예슬, 정석태, 강희윤, 강지은 Korean J. Food Preserv. 2022;29(2):292-300. https://doi.org/10.11002/kjfp.2022.29.2.292 HTML PDF PubReader	Article Optimization of ultrasound-assisted extraction of bioactive compounds from peony root (Paeonia japonica) 작약 뿌리의 유용성분 추출을 위한 초음파 추출조건 최적화 Gwang Deok Park, Jong Jin Park, Ibukunoluwa Fola Olawuyi, Jun Hyun Yun, So Hyeon Lee, Won Seok Choi, Chang Ho Lee, Won Young Lee 박광덕, 박종진, 이부쿠눌루와폴라올라위, 윤준현, 이소현, 최원석, 이창호, 이원영 Korean J. Food Preserv. 2022;29(2):301-310. https://doi.org/10.11002/kjfp.2022.29.2.301 HTML PDF PubReader
Article Physicochemical characteristics and free amino acid content of germinated brown rice, high yield milyang356, during germination 초다수성벼 밀양356호 발아현미의 발아일수에 따른 이화학적 특성 및 유리아미노산 함량 Gi-Un Seong, Jun-Hyeon Cho, Dong-Soo Park, Jong-Hee Lee, Sais-Beul Lee, So-Myeong Lee, Young-Ho Kwon, Ju-Won Kang, Ji-Yeong Yang, Woo-Duck Seo, Ji-Yoon Lee 성기운, 조준현, 박동수, 이종희, 이샛별, 이소명, 권영호, 강주원, 양지영, 서우덕, 이지윤 Korean J. Food Preserv. 2022;29(2):311-326. https://doi.org/10.11002/kjfp.2022.29.2.311 HTML PDF PubReader	Article Anti-inflammatory and antioxidant activities of Rosa multiflora 찔레꽃 추출물의 RAW 264.7 세포에 대한 항염증 및 항산화 활성 Ha Eun Park, Jin A Hyun, Eun Bin Kang, Hyun Ji Kwon, Seok Hyun Beom, Dong Geun Han, Bong Jeon An 박하은, 현진아, 강은빈, 권현지, 범석현, 한동근, 안봉전 Korean J. Food Preserv. 2022;29(2):327-338. https://doi.org/10.11002/kjfp.2022.29.2.327 HTML PDF PubReader
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