한국식품저장유통학회지(Korean Journal of Food Preservation)

About Korean Journal of Food Preservation

Korean Journal of Food Preservation is peer-reviewed open access journal which covers the fundamental and applied research related to knowledge, technology and advances in food processing, preservation and distribution. This journal publishes regular original research papers, research notes, and review articles written either in Korean or English. The six issues are published bimonthly (February, April, June, August, October, and December), and an issue in English in July. Korean Journal of Food Preservation is published and distributed by the Korean Society of Food Preservation.
Article

Oct 31, 2021

Physicochemical characteristics and antioxidant activities of laver cultivars harvested at different times
김의 품종 및 채취시기별 성분 및 항산화 특성

Won Kim, Jin Young Kim, Su Ji Jeong, Ho Chul Yang, Jeong-Yong Cho
김원, 김진영, 정수지, 양호철, 조정용

Korean J. Food Preserv. 2021;28(6):705-715.
https://doi.org/10.11002/kjfp.2021.28.6.705

The aim of this study was to compare the physicochemical characteristics and antioxidant activities of Pyropia dentata harvested in November (PD11), Pyropia seriata harvested in December (PS12), and Pyropia yezoensis harvested in December (PY12), January (PY01), or March (PY03). Total amino acid content (mg/100 g dry wt.) was high: PY01 (41,009.52) > PY12 (40,914.26) > PS12 (35,720.29) > PD11 (33,762.75) > PY03 (32,906.54). The major minerals within the three laver cultivars were Ca, K, Mg, and Na. PD11 exhibite...
Article

Oct 31, 2021

Physicochemical properties and antioxidant activities of ginger (Zingiber officinale Roscoe) slices according to temperature and duration of hot water treatment
열수 처리 온도 및 시간에 따른 생강 슬라이스의 이화학적 특성 및 항산화능

Ji-Young Choi, Yeong-Min Lee, Jiyoon Kim, Jungsoo Kim, Saeul Jeong, Sanghyeok Park, Minhyun Kim, Kwang-Deog Moon
최지영, 이영민, 김지윤, 김정수, 정새울, 박상혁, 김민현, 문광덕

Korean J. Food Preserv. 2021;28(6):716-726.
https://doi.org/10.11002/kjfp.2021.28.6.716

This study was conducted to determine the optimal hydrothermal pretreatment conditions for manufacturing processed ginger products. Ginger slices heated at different temperatures (60-100°C for 1 h) for varying durations (1-5 h at 80°C) were compared in terms of their physiochemical properties, antioxidant activities, and functional compound contents. The pH and soluble solid content decreased with increasing hydrothermal treatment temperature. Browning occurred at temperatures > 80°C. The 2,2-diphenyl-1-picrahydrazyl and 2,2'-azino-bis(3-...
Article

Oct 31, 2021

Chemical and microbiological properties of exudates with sugaring of sea tangle, onion, aloe, maesil, and kale
당장법으로 제조한 다시마, 양파, 알로에, 매실 및 케일 삼출액의 화학적 및 미생물학적 특성

Mi-Young Choi, Deok-Young Jhon
최미영, 전덕영

Korean J. Food Preserv. 2021;28(6):727-738.
https://doi.org/10.11002/kjfp.2021.28.6.727

Exudates were prepared using sucrose from the edible parts of sea tangle, aloe, onion, maesil (Prunus mume fruit) and kale. Changes in the amount of sugar and organic acid were investigated during 12-month storage of the exudates in hangari (a traditional Korean jar) and stainless-steel containers. Dominant lactic acid-producing bacteria were isolated and identified. Lactic acid was the major organic acid in the exudates of sea tangle, onion, and aloe, whereas citric acid and acetic acid were the major organic acids in maesil and kale ex...
Article

Oct 31, 2021

Factors affecting stability of anthocyanin pigment extracted from red kale (Brassica oleracea L. var. acephala)
자색케일(Brassica oleracea L. var. acephala) 안토시아닌 색소의 안정성에 영향을 미치는 요인

Mi Ri Kim, Myung Hyun Kim, Young Sil Han
김미리, 김명현, 한영실

Korean J. Food Preserv. 2021;28(6):739-746.
https://doi.org/10.11002/kjfp.2021.28.6.739

This study examined the pigment stability of red kale anthocyanin according to different conditions. The red kale extract was the most stable at pH 1.0 showing high absorbance at 538 nm. When a 0.05 M organic acid solution was added to the red kale extract, which was then stored for 10 days, the pigment retention rates were observed in the order of malic > formic > acetic > citric acids. When measuring the stability in the presence of metal ions, the pigment retention rates were observed in the order of K⁺ > Mg²⁺
Article

Oct 31, 2021

Effects of supercritical carbon dioxide extracts of red pepper and pine needle on the oxidative stability of perilla oil
홍고추 또는 솔잎 초임계 이산화탄소 추출물이 들기름의 산화안정성에 미치는 영향

Kyo-Yeon Lee, Ah-Na Kim, Hye Young Lee, Min Jeong Pyo, Sung-Gil Choi
이교연, 김아나, 이혜영, 표민정, 최성길

Korean J. Food Preserv. 2021;28(6):747-757.
https://doi.org/10.11002/kjfp.2021.28.6.747

The objective of this study was to determine the effects of supercritical carbon dioxide (SC-CO₂) extracts from red pepper (RP) or pine needles (PN) on the physicochemical properties of perilla oil (PO). Subsequently, the physicochemical properties of the perilla oil containing SC-CO₂ extract at 0.1% and PO without extract were compared. Oxidative stability was measured based on viscosity, acid value (AV), peroxide value (POV), antioxidant (2,2-diphenyl-1-picrahydrazyl) activity, p-anisidine value (p-AV), and...
Article

Oct 31, 2021

Comparison of mineral and ash contents in commercial beverages
국내 시판 음료류의 무기질 및 회분 함량 비교

Hye-Mi Kang, Hyun-Jeong Kim, Eun-Jin Park, Jung-Woo Chae, Dong-Won Seo, Sam-Pin Lee
강혜미, 김현정, 박은진, 채정우, 서동원, 이삼빈

Korean J. Food Preserv. 2021;28(6):758-770.
https://doi.org/10.11002/kjfp.2021.28.6.758

To construct a nutrient database that provides the mineral and ash compositions of commercial beverages, the mineral and ash contents in 24 kinds of commercial beverages were determined. The contents of Na, Ca, K, P, Mg, Fe, Mn, Zn, Cu and Cr were analyzed using inductively coupled plasma (ICP) optical emission spectrometry, whereas the contents of Se, I and Mo were analyzed using ICP mass spectrometry. The reliabilities of the analytical methods in the analyses of minerals and ash were confirmed using a control chart. The ash content of bevera...
Article

Oct 31, 2021

Quality characteristics and antioxidant activities of ‘Sikhye’ containing different amounts of Jerusalem artichoke extract
돼지감자 추출물을 첨가하여 제조한 식혜의 품질 특성 및 항산화 활성

Hye-Sook Kim, Eun-Sun Hwang
김혜숙, 황은선

Korean J. Food Preserv. 2021;28(6):771-779.
https://doi.org/10.11002/kjfp.2021.28.6.771

This work investigated the quality characteristics and antioxidant activities of ‘Sikhye’ containing 0, 25, 50, and 100% Jerusalem artichoke extracts (JAE) instead of water. The highest moisture content of ‘Sikhye’ was 82.91-87.93% without JAE addition, which generally decreased the moisture content. There were no statistically significant differences in the crude protein and fat contents of ‘Sikhye’ as functions of the added JAE content. In proportion to the added JAE content, the sugar content, acidity and turbidity of ‘Sikhye...
Article

Oct 31, 2021

Antioxidant activity and qualitative and quantitative HPLC analyses of five types of apple blossoms prepared by two different drying methods
건조방법에 따른 사과꽃 5종의 항산화 활성 및 HPLC를 활용한 정성·정량분석

Jeong Min Yun, Dong Wook Kang
윤정민, 강동욱

Korean J. Food Preserv. 2021;28(6):780-789.
https://doi.org/10.11002/kjfp.2021.28.6.780

The present study comprised a comparison of the effectiveness of hot air drying versus freeze drying to determine the antioxidant activities of five types of apple blossoms-i.e., from apple varieties ‘Hongno’, ‘Aori’, ‘Fuji’, ‘Jonathan’, and ‘Myanmar’. Comparisons were made between the total polyphenol content, the total flavonoid content, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging ability, and the fluorescence recovery after photobleaching (FRAP) activity of each type of apple blossom. Qualitative and quant...
Article

Oct 31, 2021

Comparison of quality characteristics of ‘Makgeolli’ made using brown and white rice of ‘Mirchal’
미르찰 현미와 백미를 이용하여 제조한 막걸리의 품질 특성 비교

Gi-Un Seong, Ju-Won Kang, Soo-Min Cho, Sais-Beul Lee, Jun-Hyeon Cho, Dong-Soo Park, Young-Ho Kwon, So-Myeong Lee, Ji-Yoon Lee
성기운, 강주원, 조수민, 이샛별, 조준현, 박동수, 권영호, 이소명, 이지윤

Korean J. Food Preserv. 2021;28(6):790-798.
https://doi.org/10.11002/kjfp.2021.28.6.790

In this study, we fermented ‘Makgeolli’ prepared using brown or white rice from ‘Mirchal’ for seven days to investigate the differences in their quality characteristics. Moreover, the physicochemical characteristics and antioxidant activities of ‘Makgeolli’ were assessed using principal component analysis (PCA). From the second day of fermentation, brown rice ‘Makgeolli’ exhibited a higher alcohol content (7.00%) than that of white rice ‘Makgeolli’ (3.60%). Additionally, the total polyphenol contents and antioxidant activiti...
Article

Oct 31, 2021

Comparison of quality characteristics and antioxidant activity of ‘Kochujang’ comprising ‘Nuruk’ made from pigmented or white rice flour
백미와 유색미 쌀가루누룩 첨가 고추장의 품질 및 항산화 활성 비교

Hee-Won Lee, Ki-Hoon Shim, Chang-Ki Huh
이희원, 심기훈, 허창기

Korean J. Food Preserv. 2021;28(6):799-809.
https://doi.org/10.11002/kjfp.2021.28.6.799

The present study compared the amino nitrogen content and the antioxidant activity of ‘Kochujang’ (K1) comprising white rice ‘Nuruk’ with those of five types of ‘Kochujang’ (K2-K6) comprising pigmented rice ‘Nuruk’ made by various strains of fungi. After 90 days of ripening, the amino nitrogen content was higher in the K2-K6 samples than in the K1 sample. The total polyphenol content was high in K5, which comprised pigmented rice ‘Nuruk’ made by Aspergillus niger (10.57 mg/g), and in K2, which comprised pigmented rice...
Article

Oct 31, 2021

Development of air-blast dried yeast starter for ‘Yakju’ and monitoring on its fermentation characteristics
저온송풍건조를 통한 약주용 효모의 종균화 및 발효 특성 모니터링

Min-Kyeong Chae, Jun-Su Choi, Hyo-Bin Moon, Jong-Beom Park, Kyu-Taek Choi, Soo-Hwan Yeo, Heui-Dong Park
채민경, 최준수, 문효빈, 박종범, 최규택, 여수환, 박희동

Korean J. Food Preserv. 2021;28(6):810-819.
https://doi.org/10.11002/kjfp.2021.28.6.810

In this study, suitable protectants and rehydration solutions were investigated for the development of ‘Yakju’ yeast starters. Experiments were conducted alongside the optimization of protectant and rehydration conditions using different types of sugars and rehydration solutions to enhance the viability and storability of air-blast dried yeast cells. Six types of sugars (fructose, glucose, maltose, raffinose, sucrose, trehalose) and four types of rehydration solutions (DW, PBS, 0.85% NaCl, and 1% peptone water) were examined to investigate ...
Article

Oct 31, 2021

Comparison of flavors of farm-made ‘Kujippong’ (Cudrania tricuspidata) fermented vinegar using electronic nose and electronic tongue
전자코와 전자혀를 이용한 농가형 꾸지뽕(Cudrania tricuspidata) 발효식초의 향미 특성 비교

Su Jeong Lee, Sun Hee Kim, Hee-Min Gwon, So-Young Kim, Soo-Hwan Yeo
이수정, 김순희, 권희민, 김소영, 여수환

Korean J. Food Preserv. 2021;28(6):820-827.
https://doi.org/10.11002/kjfp.2021.28.6.820

The present study intended to compare the flavors of small-scale, farm-made ‘Kujippong’ (Cudrania tricuspidata) fermented vinegars (V_A37 and V_B7) produced using two types of acetic acid bacteria (AP A37, AP B7) with those of two commercially available ‘Kujippong’ vinegars (CV_A, CV_B) using an electronic nose and an electronic tongue. The farm-made vinegars and the commercial vinegars did have different flavors. The first principal component (PC1) of the principal component analysis using the electronic nose confirmed that the ...
Article

Oct 31, 2021

Anti-inflammatory effect of Pyrrosia lingua extract on Raw 264.7 macrophages
Raw 264.7 macrophages에 대한 Pyrrosia lingua 추출물의 항염증 효과

Shin Hyub Hong, Eun-Ho Lee, Hye-Jin Park, Jung In Kim, Hee-Young Jung, In-Kyu Kang, Byung-Oh Kim, Heui-Dong Park, Young-Je Cho
홍신협, 이은호, 박혜진, 김정인, 정희영, 강인규, 김병오, 박희동, 조영제

Korean J. Food Preserv. 2021;28(6):828-836.
https://doi.org/10.11002/kjfp.2021.28.6.828

To test the potential use of the fern Pyrrosia lingua as an anti-inflammatory functional material, we examined the effects of P. lingua ethanol extract (PLE) on RAW 264.7 macrophages treated with the pro-inflammatory molecule lipopolysaccharide (LPS). Notably, up to 100 μg/mL PLE did not result in any discernable inhibition of cellular metabolic activity or cytotoxicity in the macrophages. However, supplementing LPS-treated RAW 264.7 macrophages with PLE significantly suppressed various pro-inflammatory responses in a dose-depe...
Article

Oct 31, 2021

Effects of powder mixtures containing ark shell on IgE-mediated allergic response in RBL-2H3 cells
꼬막 함유 혼합분말이 RBL-2H3 세포에서 IgE 매개 알레르기 반응에 미치는 영향

Mi Ja Chung, Eun Goh, So Hui Bae, Sanghyun Lee, Jong Moon Hur, Goo Sang Yoo, Deok Soon Kim
정미자, 고은, 배소희, 이상현, 허종문, 유구상, 김덕순

Korean J. Food Preserv. 2021;28(6):837-845.
https://doi.org/10.11002/kjfp.2021.28.6.837

The purpose of this study was to investigate the anti-allergic effects of a powder mixture containing ark shells (MP) on rat basophilic leukemia (RBL)-2H3 mast cells. When RBL-2H3 cells were sensitized with anti-dinitrophenyl (anti-DNP) IgE and subsequently stimulated with DNP-human serum albumin (HSA), β-hexosaminidase was released from the cells following degranulation of the activated mast cells. However, pretreatment with MP extract (MPCAS) before stimulation with DNP-HSA attenuated the release of β-hexosaminidase in IgE–antigen comple...
Article

Oct 31, 2021

Verification of anti-wrinkle and heat aging inhibition effects of Rosa multiflora flower extract
찔레꽃(Rosa multiflora) 추출물의 주름개선 및 열노화 저해 활성

Jin A Hyun, Min Jung Jang, Ga Eun Park, Eun Young Choi, Seok Hyun Beom, Hyun Ji Kwon, Hyo Seok Lee, Young Seok Kim, Eun Bin Kang, Bong Jeun An
현진아, 장민정, 박가은, 최은영, 범석현, 권현지, 이효석, 김영석, 강은빈, 안봉전

Korean J. Food Preserv. 2021;28(6):846-856.
https://doi.org/10.11002/kjfp.2021.28.6.846

In the present study, the anti-wrinkle effects of an extract of Rosa multiflora were assessed to determine whether it can be used as a heat aging-prevention cosmetic. High-performance liquid chromatography (HPLC) was used to determine the content of astragalin (the active ingredient) in the extract. The protein expression levels of MMP-1, procollagen, and transient receptor potential vanilloid (TRPV-1), which is a heat receptor thermal aging inhibitor, were measured. The protein expression of RMA, which has the best anti-wrinkle effect, ...

CURRENT ISSUE: Oct 2021, Vol. 28 , No. 6

Article Physicochemical characteristics and antioxidant activities of laver cultivars harvested at different times 김의 품종 및 채취시기별 성분 및 항산화 특성 Won Kim, Jin Young Kim, Su Ji Jeong, Ho Chul Yang, Jeong-Yong Cho 김원, 김진영, 정수지, 양호철, 조정용 Korean J. Food Preserv. 2021;28(6):705-715. https://doi.org/10.11002/kjfp.2021.28.6.705 HTML PDF PubReader	Article Physicochemical properties and antioxidant activities of ginger (Zingiber officinale Roscoe) slices according to temperature and duration of hot water treatment 열수 처리 온도 및 시간에 따른 생강 슬라이스의 이화학적 특성 및 항산화능 Ji-Young Choi, Yeong-Min Lee, Jiyoon Kim, Jungsoo Kim, Saeul Jeong, Sanghyeok Park, Minhyun Kim, Kwang-Deog Moon 최지영, 이영민, 김지윤, 김정수, 정새울, 박상혁, 김민현, 문광덕 Korean J. Food Preserv. 2021;28(6):716-726. https://doi.org/10.11002/kjfp.2021.28.6.716 HTML PDF PubReader
Article Chemical and microbiological properties of exudates with sugaring of sea tangle, onion, aloe, maesil, and kale 당장법으로 제조한 다시마, 양파, 알로에, 매실 및 케일 삼출액의 화학적 및 미생물학적 특성 Mi-Young Choi, Deok-Young Jhon 최미영, 전덕영 Korean J. Food Preserv. 2021;28(6):727-738. https://doi.org/10.11002/kjfp.2021.28.6.727 HTML PDF PubReader	Article Factors affecting stability of anthocyanin pigment extracted from red kale (Brassica oleracea L. var. acephala) 자색케일(Brassica oleracea L. var. acephala) 안토시아닌 색소의 안정성에 영향을 미치는 요인 Mi Ri Kim, Myung Hyun Kim, Young Sil Han 김미리, 김명현, 한영실 Korean J. Food Preserv. 2021;28(6):739-746. https://doi.org/10.11002/kjfp.2021.28.6.739 HTML PDF PubReader
Article Effects of supercritical carbon dioxide extracts of red pepper and pine needle on the oxidative stability of perilla oil 홍고추 또는 솔잎 초임계 이산화탄소 추출물이 들기름의 산화안정성에 미치는 영향 Kyo-Yeon Lee, Ah-Na Kim, Hye Young Lee, Min Jeong Pyo, Sung-Gil Choi 이교연, 김아나, 이혜영, 표민정, 최성길 Korean J. Food Preserv. 2021;28(6):747-757. https://doi.org/10.11002/kjfp.2021.28.6.747 HTML PDF PubReader	Article Comparison of mineral and ash contents in commercial beverages 국내 시판 음료류의 무기질 및 회분 함량 비교 Hye-Mi Kang, Hyun-Jeong Kim, Eun-Jin Park, Jung-Woo Chae, Dong-Won Seo, Sam-Pin Lee 강혜미, 김현정, 박은진, 채정우, 서동원, 이삼빈 Korean J. Food Preserv. 2021;28(6):758-770. https://doi.org/10.11002/kjfp.2021.28.6.758 HTML PDF PubReader
Article Quality characteristics and antioxidant activities of ‘Sikhye’ containing different amounts of Jerusalem artichoke extract 돼지감자 추출물을 첨가하여 제조한 식혜의 품질 특성 및 항산화 활성 Hye-Sook Kim, Eun-Sun Hwang 김혜숙, 황은선 Korean J. Food Preserv. 2021;28(6):771-779. https://doi.org/10.11002/kjfp.2021.28.6.771 HTML PDF PubReader	Article Antioxidant activity and qualitative and quantitative HPLC analyses of five types of apple blossoms prepared by two different drying methods 건조방법에 따른 사과꽃 5종의 항산화 활성 및 HPLC를 활용한 정성·정량분석 Jeong Min Yun, Dong Wook Kang 윤정민, 강동욱 Korean J. Food Preserv. 2021;28(6):780-789. https://doi.org/10.11002/kjfp.2021.28.6.780 HTML PDF PubReader
Article Comparison of quality characteristics of ‘Makgeolli’ made using brown and white rice of ‘Mirchal’ 미르찰 현미와 백미를 이용하여 제조한 막걸리의 품질 특성 비교 Gi-Un Seong, Ju-Won Kang, Soo-Min Cho, Sais-Beul Lee, Jun-Hyeon Cho, Dong-Soo Park, Young-Ho Kwon, So-Myeong Lee, Ji-Yoon Lee 성기운, 강주원, 조수민, 이샛별, 조준현, 박동수, 권영호, 이소명, 이지윤 Korean J. Food Preserv. 2021;28(6):790-798. https://doi.org/10.11002/kjfp.2021.28.6.790 HTML PDF PubReader	Article Comparison of quality characteristics and antioxidant activity of ‘Kochujang’ comprising ‘Nuruk’ made from pigmented or white rice flour 백미와 유색미 쌀가루누룩 첨가 고추장의 품질 및 항산화 활성 비교 Hee-Won Lee, Ki-Hoon Shim, Chang-Ki Huh 이희원, 심기훈, 허창기 Korean J. Food Preserv. 2021;28(6):799-809. https://doi.org/10.11002/kjfp.2021.28.6.799 HTML PDF PubReader
Article Development of air-blast dried yeast starter for ‘Yakju’ and monitoring on its fermentation characteristics 저온송풍건조를 통한 약주용 효모의 종균화 및 발효 특성 모니터링 Min-Kyeong Chae, Jun-Su Choi, Hyo-Bin Moon, Jong-Beom Park, Kyu-Taek Choi, Soo-Hwan Yeo, Heui-Dong Park 채민경, 최준수, 문효빈, 박종범, 최규택, 여수환, 박희동 Korean J. Food Preserv. 2021;28(6):810-819. https://doi.org/10.11002/kjfp.2021.28.6.810 HTML PDF PubReader	Article Comparison of flavors of farm-made ‘Kujippong’ (Cudrania tricuspidata) fermented vinegar using electronic nose and electronic tongue 전자코와 전자혀를 이용한 농가형 꾸지뽕(Cudrania tricuspidata) 발효식초의 향미 특성 비교 Su Jeong Lee, Sun Hee Kim, Hee-Min Gwon, So-Young Kim, Soo-Hwan Yeo 이수정, 김순희, 권희민, 김소영, 여수환 Korean J. Food Preserv. 2021;28(6):820-827. https://doi.org/10.11002/kjfp.2021.28.6.820 HTML PDF PubReader
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Article Verification of anti-wrinkle and heat aging inhibition effects of Rosa multiflora flower extract 찔레꽃(Rosa multiflora) 추출물의 주름개선 및 열노화 저해 활성 Jin A Hyun, Min Jung Jang, Ga Eun Park, Eun Young Choi, Seok Hyun Beom, Hyun Ji Kwon, Hyo Seok Lee, Young Seok Kim, Eun Bin Kang, Bong Jeun An 현진아, 장민정, 박가은, 최은영, 범석현, 권현지, 이효석, 김영석, 강은빈, 안봉전 Korean J. Food Preserv. 2021;28(6):846-856. https://doi.org/10.11002/kjfp.2021.28.6.846 HTML PDF PubReader

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