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 the preservation, processing and distribution of food and its related disciplines, theory and research on its application.
Article

Feb 28, 2021

The knowledge maps using data analytics on the raw material plants, the phytochemical ingredients, and the pharmaceutical efficacy in the tea drinks
차음료의 원료식물, 식물화학성분, 약리학적 효능에 대한 빅데이터를 적용한 지식지도

Yu-Ree Lee, Dong-Sup Kim, Mi-Soon Byun, Eun-A Kim
이유리, 김동섭, 변미순, 김은아

Korean J. Food Preserv. 2021;28(1):1-12.
https://doi.org/10.11002/kjfp.2021.28.1.1

This study deals with constructing knowledge maps using social network analysis, which is one of the data analytics techniques. A total of 892 scientific journals related to tea beverage drinking were used as the raw data to build two knowledge maps. One map showed the association between the plant raw material and phytochemical ingredients, while the other presented the association between the phytochemical ingredients and the pharmaceutical efficacy. The two knowledge maps used hierarchy to identify the relationship between the plant raw mate...
Article

Feb 28, 2021

Effects of edible coatings with various natural browning inhibitors on the qualitative characteristics of banana (Musa acuminata Cavendish Subgroup) during storage
다양한 천연 갈변 저해제를 이용한 가식성 코팅이 바나나(Musa acuminata Cavendish Subgroup)의 저장 중 품질 특성에 미치는 영향

Jiyoon Kim, Ji-Young Choi, Jungsoo Kim, Kwang-Deog Moon
김지윤, 최지영, 김정수, 문광덕

Korean J. Food Preserv. 2021;28(1):13-22.
https://doi.org/10.11002/kjfp.2021.28.1.13

Bananas (Musa acuminata Cavendish Subgroup) have a short shelf-life due to surface browning. This study aimed to select the best edible coating agent including a natural browning inhibitor (green tea, Rhus chinensis, rice bran and Morus alba root extracts) that can extend the shelf-life of bananas. Bananas were coated with 1.5% carboxymethyl cellulose and 2.0% Tween 80 (CM), CM and 1.5% green tea extract, CM and 1.5% Rhus chinensis extract, CM and rice bran extract, and CM and 1.5% Morus alba extract (CM-M). An uncoated sample was used a...
Article

Feb 28, 2021

Functional constituents and quality stability according to storage conditions of chaga mushroom extract
차가버섯 추출물의 저장조건에 따른 기능성분 변화 및 품질안정성

Da-Hyun Park, Ji-Hong Hwang, Yong-Jin Jeong
박다현, 황지홍, 정용진

Korean J. Food Preserv. 2021;28(1):23-31.
https://doi.org/10.11002/kjfp.2021.28.1.23

This study investigated the effect of temperature on functional constituents and quality stability in chaga mushroom extract during an eight-week storage period. Soluble solid and total polyphenol content (26 mg/mL) showed no significant changes during storage, whereas pH values increased from 5.38 to 5.46 (p<0.05). DPPH radical-scavenging activity exceeded 70% regardless of storage conditions; in contrast, ABTS radical-scavenging activity declined by 6.2%, 7.1%, and 7.9% after eight weeks of storage at 25°C, 35°C, and 45°C, respectively....
Article

Feb 28, 2021

Changes in flavor ingredients of distilled fruit brandy according to the aging container and maturation period
과실 브랜디의 숙성용기 및 숙성기간에 따른 휘발성 향기성분 분석

Sangmi Jung, Minhee Kwon, Bonghwan Chung, Moonjin Ra
정상미, 권민희, 정봉환, 라문진

Korean J. Food Preserv. 2021;28(1):32-40.
https://doi.org/10.11002/kjfp.2021.28.1.32

We investigated the effects of container type (oak, glass, and stainless vessels), maturation period, and application of two different fruit materials (Actinidia arguta (ChungSan, Korean name), and Vitis coignetiae (Black Sun, Korean name) cultivated in Gangwon, Korea) on the flavor characteristics of brandies. After 17 months of aging, significant changes in the flavor ingredients occurred only in the brandies matured in oak containers. Particularly, the level of isoamyl alcohol, an important flavor component, increased, indicati...
Article

Feb 28, 2021

Quality characteristics and antioxidant activities of macarons supplemented with white sesame
흰 참깨를 첨가한 마카롱의 품질 특성 및 항산화능

Su Jin Kim, Da Hee Kim, Seung Yeon Baek, Young Mi Park, Mee Ree Kim
김수진, 김다희, 백승연, 박영미, 김미리

Korean J. Food Preserv. 2021;28(1):41-52.
https://doi.org/10.11002/kjfp.2021.28.1.41

This study evaluated the physicochemical properties and antioxidant activitiy of macarons containing white sesame powder (0%, 15%, 30%, and 45%). The moisture content and weight of macarons containing white sesame were higher than those of the macarons not containing any (control), and these increased with increasing white sesame content. However, the volume of macarons containing white sesame was lower than that of the control. The soluble solid content (°Brix) and reducing sugar content (%) of the control were the lowest among all the expe...
Article

Feb 28, 2021

Quality characteristics of bread prepared with pregelatinized rice flours of various cultivars
쌀 품종별 알파미분을 첨가한 식빵의 품질 특성

Ok Ja Choi, Hee Nam Jung
최옥자, 정희남

Korean J. Food Preserv. 2021;28(1):53-62.
https://doi.org/10.11002/kjfp.2021.28.1.53

This study investigated and compared the effect of pregelatinized rice flours on bread quality. Rice cultivars (‘Hiami’, ‘Hopyeng’, and ‘Hyunpum’) were pregelatinized at 121°C for 15 min in an autoclave. In the pregelatinized rice flour group, the volume and specific volume of bread increased, along with the dough moisture, which was significantly higher for the ‘Hiami’ and ‘Hyunpum’ flours than for the ‘Hopyeng’ flour. In the pregelatinized rice flour group, the b value of bread crumb and crust decreased as the dough...
Article

Feb 28, 2021

Quality characteristics and antioxidant activity of rice porridge supplemented with aronia (Aronia melanocarpa) powder
아로니아 분말을 첨가하여 제조한 쌀죽의 품질 특성 및 항산화 활성

Eun-Sun Hwang
황은선

Korean J. Food Preserv. 2021;28(1):63-71.
https://doi.org/10.11002/kjfp.2021.28.1.63

This study was conducted to investigate the quality and antioxidant characteristics of rice porridge supplemented with 3%, 6%, and 9% Aronia melanocarpa (aronia) powder. The moisture content of the porridge was 80.41-80.84%, and no significant difference was observed between the control and porridge supplemented with 3-9% of aronia powder. The sugar content of the porridge increased, but pH and viscosity of the porridge decreased as the aronia content increased. Moreover, with respect to chromaticity determination, the L* and b* values d...
Article

Feb 28, 2021

Comprehensive changes of nutritional constituents and antioxidant activities of ginseng sprouts according to the roasting process
볶음 처리에 따른 새싹인삼의 영양성분 및 항산화 활성 변화

Su Cheol Kim, Young Min Kang, Jin A Seong, Hee Yul Lee, Du Yong Cho, Ok Soo Joo, Jin Hwan Lee, Kye Man Cho
김수철, 강영민, 성진아, 이희율, 조두용, 주옥수, 이진환, 조계만

Korean J. Food Preserv. 2021;28(1):72-87.
https://doi.org/10.11002/kjfp.2021.28.1.72

This study comprehensively investigated the physicochemical properties, nutritional constituents, and antioxidant activity of ginseng sprouts (GS) according to the roasting process. The fatty acid and mineral contents of GS were almost unchanged, but the free amino acid contents decreased. Moreover, ginsenoside contents decreased during the roasting process, whereas total phenolics and flavonoids, Maillard reaction products, phenolic acid and flavonol contents increased. In particular, the contents of ginsenoside Re, Rb1, and Rd decreased by 41...
Article

Feb 28, 2021

Physicochemical properties and physiological activities of Agastache rugosa extracts
배초향 추출물의 이화학적 품질 특성 및 생리활성

Ji Wan Kim, Joo-Heon Hong
김지완, 홍주헌

Korean J. Food Preserv. 2021;28(1):88-98.
https://doi.org/10.11002/kjfp.2021.28.1.88

Agastache rugosa is used as a medicinal herb and contains various polyphenol compounds. Here, we investigated the physicochemical properties; and the immunomodulatory and anti-obesity effects of Agastache rugosa extracts. Agastache rugosa was extracted with hot water (HE), 70% ethanol (EE), and 70% methanol (ME). The yield of Agastache rugosa extracts varied depending on the extraction solvents, from 6.11 to −8.86%. The total sugar content was the highest in the HE -(33.98 g/100 g). In contrast, the total polypheno...
Article

Feb 28, 2021

Development of novel spray freeze-drying method for value-added coffee powder preparation
고부가가치 커피 분말 제조를 위한 분무동결건조 기술 개발

Jae-Young Her
허재영

Korean J. Food Preserv. 2021;28(1):99-106.
https://doi.org/10.11002/kjfp.2021.28.1.99

New method for producing a fine powder from commercial soluble coffee using a spray freeze-drying (SFD) technique was investigated. The analysis of aromatic compounds was carried out by headspace solid phase micro-extraction coupled with gas chromatography-mass spectrometry. Scanning electron microscopy and laser particle size analysis were used to characterize the physical structure and size distribution of the SFD-derived particles, respectively. Moreover, the moisture content and color of the SFD powder were evaluated. Eleven key volatile co...
Article

Feb 28, 2021

Improvement in the manufacturing process and quality of jujube vinegar in the ancient literature 『Sangayorok』
고문헌 『산가요록』에 수록된 대추식초의 공정 개선과 품질 특성

Hyeon-Ju Park, Seong Hyun Jeon, So-Young Kim, Soo-Hwan Yeo, Hee-Min Gwon
박현주, 전성현, 김소영, 여수환, 권희민

Korean J. Food Preserv. 2021;28(1):107-116.
https://doi.org/10.11002/kjfp.2021.28.1.107

Jujube vinegar is produced using a method described in the ancient literature titled “Sangayorok”. In this vinegar production method, alcohol and acetic acid fermentation occur at the same time. This study was conducted to reproduce the traditional jujube vinegar and improve its quality. The manufacturing proess was divided into two stages of fermentation. Jujube wine was prepared using the base liquor (Mit-sool), and jujube vinegar was prepared by seed vinegar. Moreover, the optimum conditions were determined by analyzing the quality of th...
Article

Feb 28, 2021

Production of high-acidity peach vinegar by improving the manufacturing process of “Dochobang”
“도초방” 의 제조 공정 개선을 통한 고산도 복숭아 식초 제조

Seong-hyun Jeon, Hyun-Ju Park, So-Young Kim, Soo-Hwan Yeo, Hee-Min Gwon
전성현, 박현주, 김소영, 여수환, 권희민

Korean J. Food Preserv. 2021;28(1):117-128.
https://doi.org/10.11002/kjfp.2021.28.1.117

According to the method described in the ancient literature “Imwonsipyukji”, ‘Dochobang’ was mainly composed of lactic acid (756.81 mg/100 mL) and acetic acid (473.66 mg/100 mL) as the main organic acids on the 14th day of fermentation. The acidity of ‘Dochobang’ was 1.09%, resulting in low marketability. Therefore, this study aimed to improve the manufacturing process of peach vinegar and optimize the conditions, including temperature and initial pH, for producing high-acidity vinegar using fermented seeds. We first selected yeasts...
Article

Feb 28, 2021

Higher production of γ-aminobutyric acid in Toxicodendron vernicifluum extract by co-fermentation using yeast and lactic acid bacteria
옻나무 추출물의 효모-젖산균 혼합발효를 통한 고농도 γ-aminobutyric acid 생산

Hye-Mi Kang, Jong-Soon Lim, Sam-Pin Lee
강혜미, 임종순, 이삼빈

Korean J. Food Preserv. 2021;28(1):129-140.
https://doi.org/10.11002/kjfp.2021.28.1.129

Toxicodendron vernicifluum extract (TVE) was co-fermented by Saccharomyces cerevisiae and Lactobacillus plantarum EJ2014 to produce higher content of gamma-aminobutyric acid (GABA). The TVE was cultured at 30°C for 2 days under static conditions with sucrose 5%, yeast extract 1%, and Saccharomyces cerevisiae starter 1%. The second lactic acid fermentation after the primary first yeast fermentation was performed at 30°C for 7 days after adding monosodium L-glutamate (MSG) 2.5%, lactose 2.5% and lactic acid bacteria...
Article

Feb 28, 2021

Effect of a kimchi-derived combined starter on the fermentation process of kimchi
김치 유래 복합 종균 적용이 김치의 발효과정에 미치는 영향

Jin ju Lee
이진주

Korean J. Food Preserv. 2021;28(1):141-146.
https://doi.org/10.11002/kjfp.2021.28.1.141

In this study, we compared the changes in the quality of kimchi fermented with a complex starter and a single starter. Lactic acid bacteria strains isolated from kimchi were used as starters, and fermention was performed at 10°C for 26 days. The rate of reduction in lactic acid bacteria was low, the initial pH was maintained at a constant level, and the dominance rate of the starter was high at 83% on the 15th day of fermentation with the complex starter, compared to fermentation with the control and single starters. Regarding the CO₂
Article

Feb 28, 2021

Characterization of Lactobacillus paracasei JSRL18-60 with probiotic properties as a starter in manufacturing fermented milk
발효유 스타터로 활용하기 위한 장 부착능이 우수한 프로바이오틱스 균주의 선별 및 특성 분석

Su-Ji Jeong, Hee-Jong Yang, Myeong Seon Ryu, Ji Won Seo, Do-Youn Jeong
정수지, 양희종, 류명선, 서지원, 정도연

Korean J. Food Preserv. 2021;28(1):147-159.
https://doi.org/10.11002/kjfp.2021.28.1.147

In this study, eighty-eight lactic acid bacteria (LAB) were isolated from Korean traditional fermented foods for use as yogurt. Among the isolates, thirteen LAB strains with curd formation ability were selected. Among these, five LAB strains exhibited notable antibacterial activity against pathogens, such as Bacillus cereus, Staphylococcus aureus, and Listeria ivanovii. JSRL18-60 strain showed superior probiotic properties, such as high adhesion capacity to Caco-2 colorectal adenocarcinoma cells, and tolerance to low pH, te...

CURRENT ISSUE: Feb 2021, Vol. 28 , No. 1

Article The knowledge maps using data analytics on the raw material plants, the phytochemical ingredients, and the pharmaceutical efficacy in the tea drinks 차음료의 원료식물, 식물화학성분, 약리학적 효능에 대한 빅데이터를 적용한 지식지도 Yu-Ree Lee, Dong-Sup Kim, Mi-Soon Byun, Eun-A Kim 이유리, 김동섭, 변미순, 김은아 Korean J. Food Preserv. 2021;28(1):1-12. https://doi.org/10.11002/kjfp.2021.28.1.1 HTML PDF PubReader	Article Effects of edible coatings with various natural browning inhibitors on the qualitative characteristics of banana (Musa acuminata Cavendish Subgroup) during storage 다양한 천연 갈변 저해제를 이용한 가식성 코팅이 바나나(Musa acuminata Cavendish Subgroup)의 저장 중 품질 특성에 미치는 영향 Jiyoon Kim, Ji-Young Choi, Jungsoo Kim, Kwang-Deog Moon 김지윤, 최지영, 김정수, 문광덕 Korean J. Food Preserv. 2021;28(1):13-22. https://doi.org/10.11002/kjfp.2021.28.1.13 HTML PDF PubReader
Article Functional constituents and quality stability according to storage conditions of chaga mushroom extract 차가버섯 추출물의 저장조건에 따른 기능성분 변화 및 품질안정성 Da-Hyun Park, Ji-Hong Hwang, Yong-Jin Jeong 박다현, 황지홍, 정용진 Korean J. Food Preserv. 2021;28(1):23-31. https://doi.org/10.11002/kjfp.2021.28.1.23 HTML PDF PubReader	Article Changes in flavor ingredients of distilled fruit brandy according to the aging container and maturation period 과실 브랜디의 숙성용기 및 숙성기간에 따른 휘발성 향기성분 분석 Sangmi Jung, Minhee Kwon, Bonghwan Chung, Moonjin Ra 정상미, 권민희, 정봉환, 라문진 Korean J. Food Preserv. 2021;28(1):32-40. https://doi.org/10.11002/kjfp.2021.28.1.32 HTML PDF PubReader
Article Quality characteristics and antioxidant activities of macarons supplemented with white sesame 흰 참깨를 첨가한 마카롱의 품질 특성 및 항산화능 Su Jin Kim, Da Hee Kim, Seung Yeon Baek, Young Mi Park, Mee Ree Kim 김수진, 김다희, 백승연, 박영미, 김미리 Korean J. Food Preserv. 2021;28(1):41-52. https://doi.org/10.11002/kjfp.2021.28.1.41 HTML PDF PubReader	Article Quality characteristics of bread prepared with pregelatinized rice flours of various cultivars 쌀 품종별 알파미분을 첨가한 식빵의 품질 특성 Ok Ja Choi, Hee Nam Jung 최옥자, 정희남 Korean J. Food Preserv. 2021;28(1):53-62. https://doi.org/10.11002/kjfp.2021.28.1.53 HTML PDF PubReader
Article Quality characteristics and antioxidant activity of rice porridge supplemented with aronia (Aronia melanocarpa) powder 아로니아 분말을 첨가하여 제조한 쌀죽의 품질 특성 및 항산화 활성 Eun-Sun Hwang 황은선 Korean J. Food Preserv. 2021;28(1):63-71. https://doi.org/10.11002/kjfp.2021.28.1.63 HTML PDF PubReader	Article Comprehensive changes of nutritional constituents and antioxidant activities of ginseng sprouts according to the roasting process 볶음 처리에 따른 새싹인삼의 영양성분 및 항산화 활성 변화 Su Cheol Kim, Young Min Kang, Jin A Seong, Hee Yul Lee, Du Yong Cho, Ok Soo Joo, Jin Hwan Lee, Kye Man Cho 김수철, 강영민, 성진아, 이희율, 조두용, 주옥수, 이진환, 조계만 Korean J. Food Preserv. 2021;28(1):72-87. https://doi.org/10.11002/kjfp.2021.28.1.72 HTML PDF PubReader
Article Physicochemical properties and physiological activities of Agastache rugosa extracts 배초향 추출물의 이화학적 품질 특성 및 생리활성 Ji Wan Kim, Joo-Heon Hong 김지완, 홍주헌 Korean J. Food Preserv. 2021;28(1):88-98. https://doi.org/10.11002/kjfp.2021.28.1.88 HTML PDF PubReader	Article Development of novel spray freeze-drying method for value-added coffee powder preparation 고부가가치 커피 분말 제조를 위한 분무동결건조 기술 개발 Jae-Young Her 허재영 Korean J. Food Preserv. 2021;28(1):99-106. https://doi.org/10.11002/kjfp.2021.28.1.99 HTML PDF PubReader
Article Improvement in the manufacturing process and quality of jujube vinegar in the ancient literature 『Sangayorok』 고문헌 『산가요록』에 수록된 대추식초의 공정 개선과 품질 특성 Hyeon-Ju Park, Seong Hyun Jeon, So-Young Kim, Soo-Hwan Yeo, Hee-Min Gwon 박현주, 전성현, 김소영, 여수환, 권희민 Korean J. Food Preserv. 2021;28(1):107-116. https://doi.org/10.11002/kjfp.2021.28.1.107 HTML PDF PubReader	Article Production of high-acidity peach vinegar by improving the manufacturing process of “Dochobang” “도초방” 의 제조 공정 개선을 통한 고산도 복숭아 식초 제조 Seong-hyun Jeon, Hyun-Ju Park, So-Young Kim, Soo-Hwan Yeo, Hee-Min Gwon 전성현, 박현주, 김소영, 여수환, 권희민 Korean J. Food Preserv. 2021;28(1):117-128. https://doi.org/10.11002/kjfp.2021.28.1.117 HTML PDF PubReader
Article Higher production of γ-aminobutyric acid in Toxicodendron vernicifluum extract by co-fermentation using yeast and lactic acid bacteria 옻나무 추출물의 효모-젖산균 혼합발효를 통한 고농도 γ-aminobutyric acid 생산 Hye-Mi Kang, Jong-Soon Lim, Sam-Pin Lee 강혜미, 임종순, 이삼빈 Korean J. Food Preserv. 2021;28(1):129-140. https://doi.org/10.11002/kjfp.2021.28.1.129 HTML PDF PubReader	Article Effect of a kimchi-derived combined starter on the fermentation process of kimchi 김치 유래 복합 종균 적용이 김치의 발효과정에 미치는 영향 Jin ju Lee 이진주 Korean J. Food Preserv. 2021;28(1):141-146. https://doi.org/10.11002/kjfp.2021.28.1.141 HTML PDF PubReader
Article Characterization of Lactobacillus paracasei JSRL18-60 with probiotic properties as a starter in manufacturing fermented milk 발효유 스타터로 활용하기 위한 장 부착능이 우수한 프로바이오틱스 균주의 선별 및 특성 분석 Su-Ji Jeong, Hee-Jong Yang, Myeong Seon Ryu, Ji Won Seo, Do-Youn Jeong 정수지, 양희종, 류명선, 서지원, 정도연 Korean J. Food Preserv. 2021;28(1):147-159. https://doi.org/10.11002/kjfp.2021.28.1.147 HTML PDF PubReader

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