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.
Review

Jul 31, 2022

Watermelon nutrition profile, antioxidant activity, and processing

Muhammad Nadeem, Rabia Kanwal, Zarina Yasmin, Muhamad Modassar Ali Nawaz Ranjha, Faiqa Malik, Aqsa Iqbal, Farzana Siddique, Kashif Ameer, Maham Navida, Sadaf Javaria

Korean J. Food Preserv. 2022;29(4):531-545.
https://doi.org/10.11002/kjfp.2022.29.4.531

ABSTRACT: The first primitive watermelon domestication has been reported more than 5,000 years ago in Northeast Africa. Watermelon is recognized all over the world as a delicious fruit that quenches the thirst that many people consume in the summer heat. There are about 1,200 varieties of watermelon. Watermelons are loaded with plentiful nutrients, such as vitamin C, pantothenic acid, copper, biotin, vitamin A, and vitamins B6 & B1. Watermelon is processed to manufacture various value-added foods, such as cookies, cakes, juice, jam, cadies, and biscu...
Review

Jul 31, 2022

A comprehensive review on the watermelon phytochemical profile and their bioactive and therapeutic effects

Muhammad Nadeem, Maham Navida, Kashif Ameer, Aqsa Iqbal, Faiqa Malik, Muhammad Ather Nadeem, Hira Fatima, Aftab Ahmed, Ahmad Din

Korean J. Food Preserv. 2022;29(4):546-576.
https://doi.org/10.11002/kjfp.2022.29.4.546

ABSTRACT: Watermelon (Citrullus lanatus) is commonly consumed by humans and widely available around the world. It has impressive nutritional properties, a rich phytochemical profile, and various claimed medicinal and health benefits. The major carotenoids in watermelon include lycopene, β-carotene, phytofluene, phytoene, lutein, and neurosporene. Lycopene (approximately 6,888 μg/152 g) is the major bioactive component in the fruit and it reportedly promotes several therapeutic effects, such as anti-cancer and anti-inflammatory activities etc. in human...
Article

Jul 31, 2022

Effects of zeolite-based functional paper packaging on the quality of the kawanakajima white peach during storage

Jiyoon Kim, Ji-Young Choi, Jungsoo Kim, Kwang-Deog Moon

Korean J. Food Preserv. 2022;29(4):577-589.
https://doi.org/10.11002/kjfp.2022.29.4.577

ABSTRACT: The purpose of this study was to improve the shelf life of packaged peach using inorganic materials. The functional paper package consisted of 4 inorganic materials (zeolite, diatomite, bentonite, calcium carbonate). Experimental samples were paper-packaged peach (CON), functional paper-packaged peach (FUN), and expanded polyethylene terephthalate-packaged (commercial package) peach (PET). The samples were stored at 20°C for 10 days. At every 2-3 days, the physicochemical properties, microbiological, sensory qualities of the samples were ana...
Article

Jul 31, 2022

Effects of 1-methylcyclopropene treatment on fruit quality and antioxidant activities of ruby-S apples during cold storage

Nay Myo Win, Jingi Yoo, Jung-Geun Kwon, In-Kyu Kang

Korean J. Food Preserv. 2022;29(4):590-600.
https://doi.org/10.11002/kjfp.2022.29.4.590

ABSTRACT: The effects of 1-methylcyclopropene (1-MCP) on the fruit quality and antioxidant activity of ruby-S apples were evaluated during cold storage. The fruits were treated with 0 (control) and 1 μL/L 1-MCP and stored at 0°C for six months. The assessments were performed at 0 (harvest), 3, and 6 months of storage. Compared with the control, the 1-MCP-treated fruits exhibited a reduced internal ethylene concentration and slowed appearance of greasiness on the fruit skin. In addition, 1-MCP treatment helped maintain a reduction in flesh firmness, ti...
Article

Jul 31, 2022

Investigation of synthetic compounds in commercially available peeled root vegetable products

Sung-Hee Kwon, Mi-Sook Yeom, Byung-Kyu Park, Se-Youn Han, Min-Jeong Kang, Kwang-Sig Joo, Myung-Je Heo, Mun-Ju Kwon

Korean J. Food Preserv. 2022;29(4):601-611.
https://doi.org/10.11002/kjfp.2022.29.4.601

ABSTRACT: The browning of peeled root vegetables causes a major deterioration in the quality of the products, which significantly affects consumer purchasing behavior decisions and is a major cause of disposal during distribution. Sulfate and chlorine dioxide are representative additives used in commercially available peeled root vegetables. Therefore, this study investigated residual concentration of subchlorite ions and chlorate ions, which were the decomposition products of sulfur dioxide and chlorine compounds used for antioxidants, preservatives, an...
Article

Jul 31, 2022

Antifungal effects of Paeonia lactiflora seed extracts

Kyung-Tack Kim, Dong Gu Lee, Sang Yoon Choi

Korean J. Food Preserv. 2022;29(4):612-619.
https://doi.org/10.11002/kjfp.2022.29.4.612

ABSTRACT: Paeonia lactiflora is a plant resources widely distributed in Asia. The root of Paeonia lactiflora have been used to traditional herbal medicine for blood stasis syndrome in Korea. Until now, many studies have been conducted on the root of Paeonia lactiflora, but studies on seed are insufficient. This study was carried out to determine the inhibitory effect of Paeonia lactiflora seed extract against the phytopathogenic fungi Alternaria panax, Botrytis cinerea, Colletotrichum acutatum, Cylindrocarpon destructans, Colletotrichum gloseosporiades, ...
Article

Jul 31, 2022

Physicochemical and rheological properties of potato starch syrup supplemented with superfine Hypsizigus marmoreus mushroom powder

Emmanuel Hitayezu, Yoon-Han Kang

Korean J. Food Preserv. 2022;29(4):620-631.
https://doi.org/10.11002/kjfp.2022.29.4.620

ABSTRACT: Potatoes (Solanum tuberosum) are one of the most economically important crops in the world. However, limited postharvest handling technologies and a lack of value-added product options result in substantial food loss in their value chain. In this study, we investigated the possibility of potato-derived starch as a raw material for syrup. Supplementation with superfine Hypsizigus marmoreus mushroom powder (MP; average median diameter, 4.791 μm; 3%) was evaluated for added nutritional value and improvements in sensory properties. Two syrup sam...
Article

Jul 31, 2022

Optimization of germination conditions to enhance the antioxidant activity in chickpea (Cicer arietimum L.) using response surface methodology

Sung Mi Kim, Thinzar Aung, Mi Jeong Kim

Korean J. Food Preserv. 2022;29(4):632-644.
https://doi.org/10.11002/kjfp.2022.29.4.632

ABSTRACT: Enhancing the bioactive components and antioxidant activity via germination is important to increase the nutritional profiles of legumes. This study focused on optimizing chickpea germination conditions, including soaking time, germination temperature, and germination duration, to maximize the bioactive components (total phenolic and flavonoid concentrations), antioxidant activity (2,2-diphenyl-1-picrylhydrazyl radical scavenging activity), and soluble protein content. For statistical analysis, response surface methodology, a Box–Behnken desi...
Article

Jul 31, 2022

Toxin gene and antibiotic resistance of Staphylococcus aureus and Bacillus cereus isolated from kitchen cleaning tools in child care centers

Chae-Young Kim, Ji-Yu Im, Eun-yeong Kim, Min-jin Kim, Jung-Beom Kim

Korean J. Food Preserv. 2022;29(4):645-652.
https://doi.org/10.11002/kjfp.2022.29.4.645

ABSTRACT: This study analyzed the toxin genes and antibiotic resistance of food-poisoning bacteria isolated from dishcloths and scourers in child care centers. Two S. aureus and five B. cereus strains isolated from dishcloths and scourers, respectively, were used in this study. The toxin genes of S. aureus and B. cereus were detected using polymerase chain reaction (PCR) methods. Antibiotic resistance was determined using the disc diffusion method according to the Clinical and Laboratory Standard Institute criteria. Toxin gene analysis revealed the prese...
Article

Jul 31, 2022

The use of commercial wine yeast Saccharomyces cerevisiae EC1118 for cassava ethanol production at high solids loading

Nithnilanch Phachanseesoulath, Suhyeung Kim, Jamin Shin, Jongbeom Park, Ryeongeun Kim, Sejin Geum, Deokyeol Jeong, In Jung Kim, Soo Rin Kim

Korean J. Food Preserv. 2022;29(4):653-661.
https://doi.org/10.11002/kjfp.2022.29.4.653

ABSTRACT: Cassava is one of the most commonly imported raw materials for ethanol fermentation for the manufacture of food-grade distilled spirits in Korea. In cassava-producing countries, such as the Lao PDR, cassava can be considered low-price biomass for the production of bioethanol. In this study, the commercial wine yeast Saccharomyces cerevisiae EC1118 was tested for ethanol fermentation using cassava powder at a high solids loading (30%, w/v). α-Amylase and glucoamylase were used for the hydrolysis of cassava starch into glucose. To identify a s...

CURRENT ISSUE: Jul 2022, Vol. 29 , No. 4

Review Watermelon nutrition profile, antioxidant activity, and processing Muhammad Nadeem, Rabia Kanwal, Zarina Yasmin, Muhamad Modassar Ali Nawaz Ranjha, Faiqa Malik, Aqsa Iqbal, Farzana Siddique, Kashif Ameer, Maham Navida, Sadaf Javaria Korean J. Food Preserv. 2022;29(4):531-545. https://doi.org/10.11002/kjfp.2022.29.4.531 HTML PDF PubReader	Review A comprehensive review on the watermelon phytochemical profile and their bioactive and therapeutic effects Muhammad Nadeem, Maham Navida, Kashif Ameer, Aqsa Iqbal, Faiqa Malik, Muhammad Ather Nadeem, Hira Fatima, Aftab Ahmed, Ahmad Din Korean J. Food Preserv. 2022;29(4):546-576. https://doi.org/10.11002/kjfp.2022.29.4.546 HTML PDF PubReader
Article Effects of zeolite-based functional paper packaging on the quality of the kawanakajima white peach during storage Jiyoon Kim, Ji-Young Choi, Jungsoo Kim, Kwang-Deog Moon Korean J. Food Preserv. 2022;29(4):577-589. https://doi.org/10.11002/kjfp.2022.29.4.577 HTML PDF PubReader	Article Effects of 1-methylcyclopropene treatment on fruit quality and antioxidant activities of ruby-S apples during cold storage Nay Myo Win, Jingi Yoo, Jung-Geun Kwon, In-Kyu Kang Korean J. Food Preserv. 2022;29(4):590-600. https://doi.org/10.11002/kjfp.2022.29.4.590 HTML PDF PubReader
Article Investigation of synthetic compounds in commercially available peeled root vegetable products Sung-Hee Kwon, Mi-Sook Yeom, Byung-Kyu Park, Se-Youn Han, Min-Jeong Kang, Kwang-Sig Joo, Myung-Je Heo, Mun-Ju Kwon Korean J. Food Preserv. 2022;29(4):601-611. https://doi.org/10.11002/kjfp.2022.29.4.601 HTML PDF PubReader	Article Antifungal effects of Paeonia lactiflora seed extracts Kyung-Tack Kim, Dong Gu Lee, Sang Yoon Choi Korean J. Food Preserv. 2022;29(4):612-619. https://doi.org/10.11002/kjfp.2022.29.4.612 HTML PDF PubReader
Article Physicochemical and rheological properties of potato starch syrup supplemented with superfine Hypsizigus marmoreus mushroom powder Emmanuel Hitayezu, Yoon-Han Kang Korean J. Food Preserv. 2022;29(4):620-631. https://doi.org/10.11002/kjfp.2022.29.4.620 HTML PDF PubReader	Article Optimization of germination conditions to enhance the antioxidant activity in chickpea (Cicer arietimum L.) using response surface methodology Sung Mi Kim, Thinzar Aung, Mi Jeong Kim Korean J. Food Preserv. 2022;29(4):632-644. https://doi.org/10.11002/kjfp.2022.29.4.632 HTML PDF PubReader
Article Toxin gene and antibiotic resistance of Staphylococcus aureus and Bacillus cereus isolated from kitchen cleaning tools in child care centers Chae-Young Kim, Ji-Yu Im, Eun-yeong Kim, Min-jin Kim, Jung-Beom Kim Korean J. Food Preserv. 2022;29(4):645-652. https://doi.org/10.11002/kjfp.2022.29.4.645 HTML PDF PubReader	Article The use of commercial wine yeast Saccharomyces cerevisiae EC1118 for cassava ethanol production at high solids loading Nithnilanch Phachanseesoulath, Suhyeung Kim, Jamin Shin, Jongbeom Park, Ryeongeun Kim, Sejin Geum, Deokyeol Jeong, In Jung Kim, Soo Rin Kim Korean J. Food Preserv. 2022;29(4):653-661. https://doi.org/10.11002/kjfp.2022.29.4.653 HTML PDF PubReader

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