한국식품저장유통학회지(Korean Journal of Food Preservation)

About Korean Journal of Food Preservation

Korean Journal of Food Preservation is published in February, April, June, July (English), August, October, and December by The Korean Society of Food Preservation. Copyright is reserved by the Society. Online subscription to Korean Journal of Food Preservation is included in the annual membership dues. Subscriptions are accepted on a calendar year basis only. All correspondences regarding membership and subscriptions should be addressed to The Korean Society of Food Preservation. Contributions written in English and Korean are welcomed in the form of review articles, original papers, and research notes. This journal aims to promote and encourage the advancement of quantitative improvement for the preservation, processing and distribution of food and its related disciplines, theory and research on its application.
Article

Oct 31, 2020

Changes in quality characteristics of ‘Makgeolli’ prepared by independent two-step fermentation during storage
단행복발효 막걸리의 저장 중 품질 특성 변화

Hyun-Soo Kim, Jeong Sil Choi, Seok Hun Yu, Myung Kon Kim, Bora Lim, Seok Tae Jeong
김현수, 최정실, 유석헌, 김명곤, 임보라, 정석태

Korean J. Food Preserv. 2020;27(6):685-693.
https://doi.org/10.11002/kjfp.2020.27.6.685

This study investigated changes in the quality of the Korean sparkling rice wine, ‘Makgeolli’ prepared by independent two-step fermentation and stored at 10, 15, and 25°C for 91 days. The contents of total acid, volatile acid, and amino acidity increased as the storage period and temperature increased. The total acid content was 0.14% on day 0, and 0.33%, 0.35% and 0.40% at 91 days of storage at 10°C, 15°C, and 25°C, respectively. The pH was 3.86 on day 0 of storage and tended to decrease at all temperatures over the storage period, b...
Article

Oct 31, 2020

Quality characteristics of ‘Kochujang’ made with pigmented rice flour ‘Nuruk’ by various fungal strains during aging
곰팡이 균주별 유색미 쌀가루 개량누룩을 첨가한 고추장의 숙성 중 품질 특성

Hee-Won Lee, Hong-Bi Han, Bok-seon Kim, Cheol-Min Kim, Hyo-Gyeong Woo, Jae-Hee Jeong, So-Mang Kim, Chang-Ki Huh
이희원, 한홍비, 김복선, 김철민, 우효경, 정재희, 김소망, 허창기

Korean J. Food Preserv. 2020;27(6):694-703.
https://doi.org/10.11002/kjfp.2020.27.6.694

In this study, pigmented rice flour ‘Nuruk’ was prepared using various fungal strains to improve the quality of Korean traditional ‘Kochujang’, and the quality characteristics during the aging of ‘Kochujang’ made with the ‘Nuruk’ were confirmed. The pH of ‘Nuruk’ was highest using Aspergillus oryzae pigmented rice flour ‘Nuruk’ (N2) at 5.83, and the highest acidity was Aspergillus niger pigmented rice flour ‘Nuruk’ (N3) at 2.69. The crude ash content was 1.10-1.14% from the ‘Nuruk’ made with pigment...
Article

Oct 31, 2020

Quality characteristics of Platycodon grandiflorum depending on steaming treatment
증숙처리에 따른 도라지의 품질 특성

Jung-Min Kim, Kwang-Sup Youn
김정민, 윤광섭

Korean J. Food Preserv. 2020;27(6):704-713.
https://doi.org/10.11002/kjfp.2020.27.6.704

This study aimed to determine the quality characteristics of Platycodon grandiflorum depending on the steaming method. Platycodon grandiflorum was steamed at 95°C for 3 h, and autoclave steamed for up to three times (AS1-3) at 121°C for 15 min. The L* and b* color values were tended to decrease between AS1 and AS3, whreas the a* value tended to increase. The browning index increased with steaming, and tended to increase rapidly after AS2. The total sugar and reducing sugar contents were significantly higher after AS3. Cru...
Article

Oct 31, 2020

Physicochemical characteristics of black garlic from ‘Hongsan’ variety
홍산 품종으로 제조한 흑마늘의 이화학적 특성

Min Jung Kang, Jae Ran Kang, Jung Hye Shin
강민정, 강재란, 신정혜

Korean J. Food Preserv. 2020;27(6):714-724.
https://doi.org/10.11002/kjfp.2020.27.6.714

The present study aimed to confirm the quality characteristics of black garlic aged from ‘Hongsan’ variety developed by the National Institute of Horticultural and Herbal Science and the ‘Namdo’ variety cultivated mainly in Namhae-gun. The total phenolic compounds of aged Hongsan and Namdo garlic increased 1.3- and 1.7-fold, respectively, and total flavonoid contents increased 8.6- and 11.2-flod, respectively. The content of pyruvate and thiosulfinate decreased with aging in both garlic varieties. The S-allyl cysteine (SAC) contents of ...
Article

Oct 31, 2020

Characterization of hot water extract from Korean deer velvet antler (Cervus canadensis Erxleben)
국내산 녹용 열수추출물의 특성

Su-Hyeon Kim, Kashif Ameer, Jun-Hyun Oh, Mi-Kyung Park
김수현, AmeerKashif, 오준현, 박미경

Korean J. Food Preserv. 2020;27(6):725-733.
https://doi.org/10.11002/kjfp.2020.27.6.725

Velvet antlers (VA) sourced from red (Cervus elaphus), sika (C. nippon), and elk (C. canadensis) deer have become increasingly popular in Chinese, Korean and Japanese traditional and oriental medicines as supplements for disease prevention. Therefore, this study aimed to determine the chemical components (proximate composition, amino, uronic, and sialic acids) and to characterize the bacterial profile of VA extract. The yield and contents of uronic and sialic acids extracted from VA at 98-100°C for 29-36 sec were determi...
Article

Oct 31, 2020

Comparison of folic acid content and chemical constituents from oyster mushrooms according to drying method and extraction conditions
건조방법 및 추출조건에 따른 느타리버섯의 엽산함량 및 화학성분 비교

Ki-Man Kim
김기만

Korean J. Food Preserv. 2020;27(6):734-743.
https://doi.org/10.11002/kjfp.2020.27.6.734

This study aimed to acquire basic data about folic acid extracted from oyster mushrooms using hot water and ethanol under optimal conditions. We compared the chemical components and folic acid content in oyster mushrooms according to drying method and extraction conditions. The chemical components and the folic acid content did not significantly differ between lyophilized and cold air-dried oyster mushrooms (55.10 and 54.56 μg%, respectively). However, the folic acid content significantly differed in hot air-dried oyster mushrooms (53.83 μg/...
Article

Oct 31, 2020

Validation of immunoaffinity-HPLC/PDA method for microvitamin (biotin and cobalamins) analysis in marine resources and products
Immunoaffinity-HPLC/PDA를 이용한 국내 수산자원 및 제품의 미량비타민 B₇(비오틴) 및 B₁₂(코발라민류) 분석 및 검증

Ye-Eun Park, Ki-Ho Nam, Yeon-Kye Kim, Jiyeon Chun
박예은, 남기호, 김연계, 천지연

Korean J. Food Preserv. 2020;27(6):744-753.
https://doi.org/10.11002/kjfp.2020.27.6.744

Given that Korea is surrounded by water on three sides, fishery resources are abundant and consumed nationwide. To assess the dietary intake of micronutrients, reliable analysis should be performed. However, there is no verified method for the analysis of vitamins B₇ and B₁₂ in fishery resources. In this study, the immunoaffinity-high performance liquied chromatography (HPLC)/photodiode array-detector (PDA) was validated and applied to analyze microvitamins B₇ (biotin) and B₁₂ (cobalamins) in fishery ...
Article

Oct 31, 2020

Isolation and identification of biogenic amine-degrading probiotic lactic acid bacteria isolated from over-ripened kimchi
묵은지로부터 바이오제닉 아민을 분해하는 프로바이오틱 유산균의 분리 및 동정

Eun-Seo Lim
임은서

Korean J. Food Preserv. 2020;27(6):754-768.
https://doi.org/10.11002/kjfp.2020.27.6.754

The aim of this study was to evaluate biogenic amines (BA)-forming and -degrading abilities of lactic acid bacteria (LAB) and yeasts isolated from over-ripened kimchi and to investigate probiotic characteristics of the BA-degrading and -degrading microorganism. There were significantly more BA-forming LAB and yeasts in over-ripened kimchi prepared with fish sauce or salted fish than sun-dried salt. The BA-forming ability of the microorganisms was highly strain-dependent. Among the isolated microorganisms, the BA degradation ability was found in...
Article

Oct 31, 2020

Changes in active compounds and biological activities during fermentation of soy-powder milk by the mixtures of probiotics lactic acid bacteria
복합 생균제제 유산균에 의한 콩-분말 두유 발효에 따른 유효성분 및 생리활성 변화

Chung Eun Hwang, Du Yong Cho, Jin Hwan Lee, Dong Hee Lee, Kye Man Cho
황정은, 조두용, 이진환, 이동희, 조계만

Korean J. Food Preserv. 2020;27(6):769-780.
https://doi.org/10.11002/kjfp.2020.27.6.769

This study evaluated changes in γ-aminobutyric acid (GABA), isoflavones, and antioxidant activities during fermentation of soy-powder milk (SPM) by Lactobacillus brevis WCP02 and Lactobacillus plantarum P1201 starters. The levels of glutamic acid (GA) were significantly increased during first 24 h of SPM (100.38 → 290.13 mg/100 g) then decreased after 72 h of SPM to 177.91 mg/100 g. The GABA contents obviously increased from 32.05 mg/100 g to 76.22 mg/100 g between 0 and 72 h of SPM. Levels of isoflavone-glycosides, including...
Article

Oct 31, 2020

Evaluation of antibacterial and antioxidant activities of Sacha inchi (Plukenetia volubilis L.) leaf from Myanmar
미얀마 자생 사차인치 (Plukenetia volubilis L.) 잎의 항산화 및 항균 효과

Miran Jang, SoHyeon You, Gun-Hee Kim
장미란, 유소현, 김건희

Korean J. Food Preserv. 2020;27(6):781-790.
https://doi.org/10.11002/kjfp.2020.27.6.781

The comparative study evaluated the antioxidant and antimicrobial activities of Sacha inchi (Plukenetia volubilis L.) leaf extracts from Mandalay and Yangon, Myanmar. The total polyphenol and flavonoid contents were higher in Sacha inchi extracts from Yangon (97.84 and 89.60 mg/g, respectively) than in those from Mandalay (71.27 and 60.81 mg/g, respectively). Both DPPH and ABTS radical scavenging activities and FRAP values were higher in Sacha inchi from Yangon, than Mandalay. A clear zone formed aroundallpaperdiscs placed on a plate coa...
Article

Oct 31, 2020

Determination of protein extraction and trypsin hydrolysis conditions for producing hydrolysates with antioxidant activity from perilla seed meal
들깨박으로부터 항산화 가수분해물 생산을 위한 단백질 추출 및 trypsin 가수분해 조건

Ja Min Kim, Kyung Young Yoon
김자민, 윤경영

Korean J. Food Preserv. 2020;27(6):791-799.
https://doi.org/10.11002/kjfp.2020.27.6.791

Perilla seed meal (PSM) is an agricultural by-product that contains a lot of functional substances and protein, and is thus a functional food material. This study aimed to determine the optimal conditions of protein extraction and enzymatic hydrolysis required to produce hydrolysate with antioxidant activity from PSM. We determined the optimal conditions required to extract proteins from PSM by measuring the browning degree and protein content of extracts obtained at pH 5 and of precipitates at pH 3. The protein yield and content were high (67....
Article

Oct 31, 2020

Optimization of enzyme treatment conditions for extraction of dietary fiber from Opuntia humifusa stem
반응표면분석법을 이용한 천년초 줄기로부터 식이섬유소 추출을 위한 효소처리 조건의 최적화

Eun Jin Jang, Ja Min Kim, Kyung Young Yoon, Seong-Ho Kim
장은진, 김자민, 윤경영, 김성호

Korean J. Food Preserv. 2020;27(6):800-808.
https://doi.org/10.11002/kjfp.2020.27.6.800

This study aimed to optimize the hydrolysis conditions required for extraction of dietary fiber from Opuntia humifusa stem using Viscozyme^® (MilliporeSigma, St. Louis, MO, USA) with response surface methodology (RSM). A central composite design was applied to examine the effects of the independent variables, enzyme concentration (0.5-2.5%, X₁) and reaction time (1-5h, X₂). The hydrolysis conditions were optimized using total yield, total dietary fiber (TDF), water-soluble dietary fiber (SDF), and water...
Article

Oct 31, 2020

The effect of Cudrania tricuspidata fruit vinegar on LPS-induced inflammation in 3T3-L1 adipocytes
꾸지뽕 열매 발효식초의 LPS에 의해 유도된 3T3-L1 세포 염증반응 억제 효과

Se-Eun Park, Soo Hwan Yeo, Seung Kim
박세은, 여수환, 김승

Korean J. Food Preserv. 2020;27(6):809-816.
https://doi.org/10.11002/kjfp.2020.27.6.809

Cudrania tricuspidata fruit has anti-inflammatory and anti-obesity effects. The present study aimed to determine the effect of C. tricuspidata fruits vinegar (CFV) on lipopolysaccharide (LPS)-induced adipocytes inflammation in 3T3-L1 adipocytes. The differentiation of 3T3-L1 adipocytes was induced by dexamethasone (DEX), 3-isobutyl-1-methylxanthine (IBMX) and insulin. Differentiated 3T3-L1 adipocytes were incubated with CFV followed by LPS treatment. The secretion of tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6) and mon...
Article

Oct 31, 2020

Plants from Ulleung island ameliorate lipid accumulation and oxidative stress in oleic acid-induced in HepG2 Cells
울릉도산 식물의 HepG2 세포에서 지질 축적 및 산화 스트레스 개선 효과

SukJin Kim, Gun-Hee Kim
김숙진, 김건희

Korean J. Food Preserv. 2020;27(6):817-828.
https://doi.org/10.11002/kjfp.2020.27.6.817

Oxidative stress can directly damage lipids, proteins, and DNA, which promotes the progression from steatosis to nonalcoholic fatty liver disease. This study aimed to determine the antioxidative effects of Campanula takesimana Nakai, Ilex integra THUNB., Indigofera pseudotinctoria Matsum., Rubus takesimensis Nakai, and Tsuga sieboldii from Ulleung Island and their ability to inhibit lipid accumulation in HepG2 cells. The total phenolics (TPC) and flavonoid (TFC) contents of extracts of the five plants were det...
Research Note

Oct 31, 2020

Identification of anti-diabetic complication products from green tea induced by cold plasma
저온 플라즈마 처리된 녹차 유래의 최종당화산물 생성 억제물질의 동정

Gyeong Han Jeong, Youjeoung Lee, Sunghyun Kim, Seungil Park, Seong Bong Kim, Tae Hoon Kim
정경한, 이유정, 김성현, 박승일, 김성봉, 김태훈

Korean J. Food Preserv. 2020;27(6):829-836.
https://doi.org/10.11002/kjfp.2020.27.6.829

Green tea (Camellia sinensis) with abundant phenolic compounds is considered to a major dietary source of flavan 3-ols such as (−)-epigallocatechin gallate (EGCG). Here, we assessed the effects of non-thermal dielectric barrier discharge (DBD) plasma on green tea extract using spectroscopy and bioassays. Plasma-induced structural changes in EGCG in green tea resulted in the isolation of two methylene-bridge dimers, oolonghomobisflavan A (1) and B (2). The structures of these compounds were characterized using nuclear magnetic resonance...

CURRENT ISSUE: Oct 2020, Vol. 27 , No. 6

Article Changes in quality characteristics of ‘Makgeolli’ prepared by independent two-step fermentation during storage 단행복발효 막걸리의 저장 중 품질 특성 변화 Hyun-Soo Kim, Jeong Sil Choi, Seok Hun Yu, Myung Kon Kim, Bora Lim, Seok Tae Jeong 김현수, 최정실, 유석헌, 김명곤, 임보라, 정석태 Korean J. Food Preserv. 2020;27(6):685-693. https://doi.org/10.11002/kjfp.2020.27.6.685 HTML PDF PubReader	Article Quality characteristics of ‘Kochujang’ made with pigmented rice flour ‘Nuruk’ by various fungal strains during aging 곰팡이 균주별 유색미 쌀가루 개량누룩을 첨가한 고추장의 숙성 중 품질 특성 Hee-Won Lee, Hong-Bi Han, Bok-seon Kim, Cheol-Min Kim, Hyo-Gyeong Woo, Jae-Hee Jeong, So-Mang Kim, Chang-Ki Huh 이희원, 한홍비, 김복선, 김철민, 우효경, 정재희, 김소망, 허창기 Korean J. Food Preserv. 2020;27(6):694-703. https://doi.org/10.11002/kjfp.2020.27.6.694 HTML PDF PubReader
Article Quality characteristics of Platycodon grandiflorum depending on steaming treatment 증숙처리에 따른 도라지의 품질 특성 Jung-Min Kim, Kwang-Sup Youn 김정민, 윤광섭 Korean J. Food Preserv. 2020;27(6):704-713. https://doi.org/10.11002/kjfp.2020.27.6.704 HTML PDF PubReader	Article Physicochemical characteristics of black garlic from ‘Hongsan’ variety 홍산 품종으로 제조한 흑마늘의 이화학적 특성 Min Jung Kang, Jae Ran Kang, Jung Hye Shin 강민정, 강재란, 신정혜 Korean J. Food Preserv. 2020;27(6):714-724. https://doi.org/10.11002/kjfp.2020.27.6.714 HTML PDF PubReader
Article Characterization of hot water extract from Korean deer velvet antler (Cervus canadensis Erxleben) 국내산 녹용 열수추출물의 특성 Su-Hyeon Kim, Kashif Ameer, Jun-Hyun Oh, Mi-Kyung Park 김수현, AmeerKashif, 오준현, 박미경 Korean J. Food Preserv. 2020;27(6):725-733. https://doi.org/10.11002/kjfp.2020.27.6.725 HTML PDF PubReader	Article Comparison of folic acid content and chemical constituents from oyster mushrooms according to drying method and extraction conditions 건조방법 및 추출조건에 따른 느타리버섯의 엽산함량 및 화학성분 비교 Ki-Man Kim 김기만 Korean J. Food Preserv. 2020;27(6):734-743. https://doi.org/10.11002/kjfp.2020.27.6.734 HTML PDF PubReader
Article Validation of immunoaffinity-HPLC/PDA method for microvitamin (biotin and cobalamins) analysis in marine resources and products Immunoaffinity-HPLC/PDA를 이용한 국내 수산자원 및 제품의 미량비타민 B₇(비오틴) 및 B₁₂(코발라민류) 분석 및 검증 Ye-Eun Park, Ki-Ho Nam, Yeon-Kye Kim, Jiyeon Chun 박예은, 남기호, 김연계, 천지연 Korean J. Food Preserv. 2020;27(6):744-753. https://doi.org/10.11002/kjfp.2020.27.6.744 HTML PDF PubReader	Article Isolation and identification of biogenic amine-degrading probiotic lactic acid bacteria isolated from over-ripened kimchi 묵은지로부터 바이오제닉 아민을 분해하는 프로바이오틱 유산균의 분리 및 동정 Eun-Seo Lim 임은서 Korean J. Food Preserv. 2020;27(6):754-768. https://doi.org/10.11002/kjfp.2020.27.6.754 HTML PDF PubReader
Article Changes in active compounds and biological activities during fermentation of soy-powder milk by the mixtures of probiotics lactic acid bacteria 복합 생균제제 유산균에 의한 콩-분말 두유 발효에 따른 유효성분 및 생리활성 변화 Chung Eun Hwang, Du Yong Cho, Jin Hwan Lee, Dong Hee Lee, Kye Man Cho 황정은, 조두용, 이진환, 이동희, 조계만 Korean J. Food Preserv. 2020;27(6):769-780. https://doi.org/10.11002/kjfp.2020.27.6.769 HTML PDF PubReader	Article Evaluation of antibacterial and antioxidant activities of Sacha inchi (Plukenetia volubilis L.) leaf from Myanmar 미얀마 자생 사차인치 (Plukenetia volubilis L.) 잎의 항산화 및 항균 효과 Miran Jang, SoHyeon You, Gun-Hee Kim 장미란, 유소현, 김건희 Korean J. Food Preserv. 2020;27(6):781-790. https://doi.org/10.11002/kjfp.2020.27.6.781 HTML PDF PubReader
Article Determination of protein extraction and trypsin hydrolysis conditions for producing hydrolysates with antioxidant activity from perilla seed meal 들깨박으로부터 항산화 가수분해물 생산을 위한 단백질 추출 및 trypsin 가수분해 조건 Ja Min Kim, Kyung Young Yoon 김자민, 윤경영 Korean J. Food Preserv. 2020;27(6):791-799. https://doi.org/10.11002/kjfp.2020.27.6.791 HTML PDF PubReader	Article Optimization of enzyme treatment conditions for extraction of dietary fiber from Opuntia humifusa stem 반응표면분석법을 이용한 천년초 줄기로부터 식이섬유소 추출을 위한 효소처리 조건의 최적화 Eun Jin Jang, Ja Min Kim, Kyung Young Yoon, Seong-Ho Kim 장은진, 김자민, 윤경영, 김성호 Korean J. Food Preserv. 2020;27(6):800-808. https://doi.org/10.11002/kjfp.2020.27.6.800 HTML PDF PubReader
Article The effect of Cudrania tricuspidata fruit vinegar on LPS-induced inflammation in 3T3-L1 adipocytes 꾸지뽕 열매 발효식초의 LPS에 의해 유도된 3T3-L1 세포 염증반응 억제 효과 Se-Eun Park, Soo Hwan Yeo, Seung Kim 박세은, 여수환, 김승 Korean J. Food Preserv. 2020;27(6):809-816. https://doi.org/10.11002/kjfp.2020.27.6.809 HTML PDF PubReader	Article Plants from Ulleung island ameliorate lipid accumulation and oxidative stress in oleic acid-induced in HepG2 Cells 울릉도산 식물의 HepG2 세포에서 지질 축적 및 산화 스트레스 개선 효과 SukJin Kim, Gun-Hee Kim 김숙진, 김건희 Korean J. Food Preserv. 2020;27(6):817-828. https://doi.org/10.11002/kjfp.2020.27.6.817 HTML PDF PubReader
Research Note Identification of anti-diabetic complication products from green tea induced by cold plasma 저온 플라즈마 처리된 녹차 유래의 최종당화산물 생성 억제물질의 동정 Gyeong Han Jeong, Youjeoung Lee, Sunghyun Kim, Seungil Park, Seong Bong Kim, Tae Hoon Kim 정경한, 이유정, 김성현, 박승일, 김성봉, 김태훈 Korean J. Food Preserv. 2020;27(6):829-836. https://doi.org/10.11002/kjfp.2020.27.6.829 HTML PDF PubReader

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