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

Jul 31, 2020

Patent prospects and trends in post-harvest management technology of fresh agricultural products

Ji Weon Choi, Su Yeon Kim, Sooyeon Lim, Hyunjin Choi, Haejo Yang, Il Sheob Shin

Korean J. Food Preserv. 2020;27(4):423-432.
https://doi.org/10.11002/kjfp.2020.27.4.423

To predict the best direction for post-harvest management technology of fresh agricultural products, the growth potential of patents was evaluated using 1,517 valid patents from 1998 to 2017 for four countries (Korea, China, Japan, and United States) and the European Union. A patent portfolio (PP) index was used to evaluate the technological growth of the collected patents. Patent increase (PI) and patent sharing (PS) indices were used to evaluate the emerging trends in technology. A technology cycle time (TCT) model based on the PI, PS, and ma...
Article

Jul 31, 2020

Effects of 1-MCP and calcium chloride treatments on quality maintenance of full-ripe cherry tomatoes

Yan Wunna Thwin, Min Sun Chang, Yoonpyo Hong, Sooyeon Lim

Korean J. Food Preserv. 2020;27(4):433-445.
https://doi.org/10.11002/kjfp.2020.27.4.433

This study aims to elucidate the effects of separate or combined 1-methylcyclopropene (1-MCP) and calcium chloride (CaCl₂) treatment on the post-harvest quality of full-ripe cherry tomatoes (TY high Q cultivar). Full-ripe cherry tomatoes were exposed to 500 ppb 1-MCP (14 h), 2% CaCl₂ (2 min), or a combination of both. After treatment, the fruit were evaluated based on the changes in their physicochemical factors, antioxidant activities, lycopene contents, and insoluble pectin contents during storage at 10°C over 17 days...
Article

Jul 31, 2020

Effect of commercial carbohydrases on the hesperetin and narigenin contents of citrus fruits

Kwang-Seup Shin, Hyeon-Jun Chang, Jeung-Hee Lee

Korean J. Food Preserv. 2020;27(4):446-456.
https://doi.org/10.11002/kjfp.2020.27.4.446

Citrus fruits were treated with commercial carbohydrases to produce hydrolyzed citrus with higher amounts of hesperetin and narigenin. The suitable enzymatic reaction conditions were determined using standard hesperidin and naringin with three carbohydrases (Viscozyme L > AMG 300L > Pectinex Ultra Pulp), varying reaction buffer pH levels (5.0 > 4.0 > 6.0) and reaction times (24 h > 2 h). Viscozyme L produced significantly higher contents of hesperetin and narigenin than the other enzymes (p<0.05), and the contents increased wi...
Article

Jul 31, 2020

Effects of different cultivated regions on bioactive compound content and antioxidant activity of aronia (Aronia melanocarpa)

Eun-Sun Hwang, You Ji Lee

Korean J. Food Preserv. 2020;27(4):457-467.
https://doi.org/10.11002/kjfp.2020.27.4.457

This study aimed to compare the bioactive substances and antioxidant activities of aronia grown in Korea and Poland, and thus to provide basic data for its future use as a processed food. The powders of three types of aronia, each from Korea and Poland, were extracted with distilled water and 80% ethanol at 25°C and 80°C, respectively, and the total polyphenol, flavonoid, and anthocyanin contents were evaluated. Additionally, the antioxidant activities were compared with DPPH and ABTS radical scavenging activities and reducing power dependin...
Article

Jul 31, 2020

The effect of osmotic dehydration pretreatment with sweetenerson the quality of dried aronia berries

Suin Bae, Ji-Young Choi, Hyeon-Jeong Lee, Jiyoon Kim, Kwang-Deog Moon

Korean J. Food Preserv. 2020;27(4):468-475.
https://doi.org/10.11002/kjfp.2020.27.4.468

Aronia (Aronia melanocarpa) berries are rich in polyphenols. However, they are extremely astringent, which reduces their commercial viability. This study suggests a treatment method to produce more commercial aronia products. In this method, the berries were pretreated with osmotic dehydration and then dried with hot air or lyophilized to reduce their astringency. Sucrose, glucose, and xylitol were used as the pretreatment solutions. The products were prepared and grouped as follows: raw aronia (CON), freeze-dried (FD), osmo-dehydrated u...
Article

Jul 31, 2020

Effect of extraction conditions on ultrasonic-assisted extraction of polyphenolic compounds from okra (Abelmoschus esculentus L.) leaves

Ibukunoluwa Fola Olawuyi, Jong Jin Park, Won Young Lee

Korean J. Food Preserv. 2020;27(4):476-486.
https://doi.org/10.11002/kjfp.2020.27.4.476

The effects of extraction conditions on ultrasonic-assisted extraction (UAE) of polyphenolic compounds from okra leaves (OKL) were investigated. Dried OKL powder was extracted using different conditions, including ethanol concentration (20-100%), sample-to-solvent ratio (1:10-1:40 g/mL), UAE temperature (10-70°C) and time (15-75 min); and their effects on total phenolic (TPC) and flavonoid (TFC) contents, as well as the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging...
Article

Jul 31, 2020

Quality and antioxidant properties of wheat cookies supplemented with pak choi powder

Jun Ho Lee

Korean J. Food Preserv. 2020;27(4):487-494.
https://doi.org/10.11002/kjfp.2020.27.4.487

The replacing effect of pak choi powder (PCP) on the quality characteristics and antioxidant activities of wheat cookies was investigated in order to develop functionally and nutritionally improved food. The incorporation of PCP to wheat flour significantly affected the physicochemical properties of the cookie dough and cookies. Increased levels of incorporation remarkably increased the density of the cookie dough and the hardness of the cookies but decreased the cookie spread and loss rate. The L* and b* color values of the cookie surface sign...
Article

Jul 31, 2020

Effects of the degree of milling on the quality characteristics of rice ‘Nuruk’

Jeong-Sil Choi, Soo Hwan Yeo, Ji Eun Kang, Seok Tae Jeong

Korean J. Food Preserv. 2020;27(4):495-504.
https://doi.org/10.11002/kjfp.2020.27.4.495

This study aimed to investigate the effects of the degrees of milling of rice (0-50%) on the physicochemical properties and enzymatic activities of rice ‘Nuruk’. As results, the contents of the general components of milled rice, except for the starch value (85.13-90.99%) decreased as the degree of milling increased. The moisture content of rice with different degrees of milling ranged from 11.04 to 12.68% and significantly decreased as the degree of milling increased. Furthermore, the hydration rate increased as the degree of milling increa...
Article

Jul 31, 2020

Antioxidant activity and immune-enhancing effect of aqueous leaf Elaeagnus multiflora Thunb

Mi Ri Kim, Jaeyong Kim, Hak Sung Lee, Cho Een Kim, Seul Gi Lee, Hak Joon Choi, Hu Won Kang, Ja Won Shin, Gyu Ok Lee, A Ra Jo, So Jeong Im, Young Uk Kim, Chul Yung Choi

Korean J. Food Preserv. 2020;27(4):505-512.
https://doi.org/10.11002/kjfp.2020.27.4.505

In this study, we aimed to investigate the antioxidant and immunopotentiating effects of leaves of cherry elaeagnus (Elaeagnus multiflora, Em). The leaf, stem, and root of Em have been used in Kampo medicine. There are data on the therapeutic effects of Em fruit, but no information on its leaves. We thus investigated the antioxidant and immunopotentiating effects of Em leaf extract. Balb/c mouse spleen cells were treated with concanavalin A and hot aqueous Em leaf extract (50, 100, and 200 μg/mL), and the effects on spleen cell...
Article

Jul 31, 2020

Antioxidant, anti-inflammatory, and α-amylase inhibitory activities of Ulva lactuca extract

Tao Tong, Ya-Juan Liu, Ping Zhang, Seong-Gook Kang

Korean J. Food Preserv. 2020;27(4):513-521.
https://doi.org/10.11002/kjfp.2020.27.4.513

In this study, an extract of Ulva lactuca was investigated for its in vitro antioxidant activities (2,2-diphenyl1-picrylhydrazyl radical, hydroxyl radical, and superoxide anion radical scavenging activity, and reducing power) and enzyme inhibitory activities (α-amylase and α-glucosidase). The anti-inflammatory effect of U. lactuca extract was evaluated in lipopolysaccharide-stimulated RAW 264.7 cells, a widely used macrophage cell line. We observed that U. lactuca extract contained a relatively high total p...

CURRENT ISSUE: Jul 2020, Vol. 27 , No. 4

Article Patent prospects and trends in post-harvest management technology of fresh agricultural products Ji Weon Choi, Su Yeon Kim, Sooyeon Lim, Hyunjin Choi, Haejo Yang, Il Sheob Shin Korean J. Food Preserv. 2020;27(4):423-432. https://doi.org/10.11002/kjfp.2020.27.4.423 HTML PDF PubReader	Article Effects of 1-MCP and calcium chloride treatments on quality maintenance of full-ripe cherry tomatoes Yan Wunna Thwin, Min Sun Chang, Yoonpyo Hong, Sooyeon Lim Korean J. Food Preserv. 2020;27(4):433-445. https://doi.org/10.11002/kjfp.2020.27.4.433 HTML PDF PubReader
Article Effect of commercial carbohydrases on the hesperetin and narigenin contents of citrus fruits Kwang-Seup Shin, Hyeon-Jun Chang, Jeung-Hee Lee Korean J. Food Preserv. 2020;27(4):446-456. https://doi.org/10.11002/kjfp.2020.27.4.446 HTML PDF PubReader	Article Effects of different cultivated regions on bioactive compound content and antioxidant activity of aronia (Aronia melanocarpa) Eun-Sun Hwang, You Ji Lee Korean J. Food Preserv. 2020;27(4):457-467. https://doi.org/10.11002/kjfp.2020.27.4.457 HTML PDF PubReader
Article The effect of osmotic dehydration pretreatment with sweetenerson the quality of dried aronia berries Suin Bae, Ji-Young Choi, Hyeon-Jeong Lee, Jiyoon Kim, Kwang-Deog Moon Korean J. Food Preserv. 2020;27(4):468-475. https://doi.org/10.11002/kjfp.2020.27.4.468 HTML PDF PubReader	Article Effect of extraction conditions on ultrasonic-assisted extraction of polyphenolic compounds from okra (Abelmoschus esculentus L.) leaves Ibukunoluwa Fola Olawuyi, Jong Jin Park, Won Young Lee Korean J. Food Preserv. 2020;27(4):476-486. https://doi.org/10.11002/kjfp.2020.27.4.476 HTML PDF PubReader
Article Quality and antioxidant properties of wheat cookies supplemented with pak choi powder Jun Ho Lee Korean J. Food Preserv. 2020;27(4):487-494. https://doi.org/10.11002/kjfp.2020.27.4.487 HTML PDF PubReader	Article Effects of the degree of milling on the quality characteristics of rice ‘Nuruk’ Jeong-Sil Choi, Soo Hwan Yeo, Ji Eun Kang, Seok Tae Jeong Korean J. Food Preserv. 2020;27(4):495-504. https://doi.org/10.11002/kjfp.2020.27.4.495 HTML PDF PubReader
Article Antioxidant activity and immune-enhancing effect of aqueous leaf Elaeagnus multiflora Thunb Mi Ri Kim, Jaeyong Kim, Hak Sung Lee, Cho Een Kim, Seul Gi Lee, Hak Joon Choi, Hu Won Kang, Ja Won Shin, Gyu Ok Lee, A Ra Jo, So Jeong Im, Young Uk Kim, Chul Yung Choi Korean J. Food Preserv. 2020;27(4):505-512. https://doi.org/10.11002/kjfp.2020.27.4.505 HTML PDF PubReader	Article Antioxidant, anti-inflammatory, and α-amylase inhibitory activities of Ulva lactuca extract Tao Tong, Ya-Juan Liu, Ping Zhang, Seong-Gook Kang Korean J. Food Preserv. 2020;27(4):513-521. https://doi.org/10.11002/kjfp.2020.27.4.513 HTML PDF PubReader

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