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.
Review

Aug 31, 2021

Studies on the redisual properties of pesticides during processing of wheat, corn and cottonseed
밀, 옥수수 및 면실 가공 중 농약 잔류 특성 연구에 대한 고찰

Mihyun Cho, Hyesu Lee, Moo-Hyeog Im
조미현, 이혜수, 임무혁

Korean J. Food Preserv. 2021;28(5):551-568.
https://doi.org/10.11002/kjfp.2021.28.5.551

Based on the pesticide standards of the Codex Alimentarius Commission (Codex), the processing factors (PFs) of 61 pesticides were investigated following processing of wheat, corn, and cottonseed. In case of wheat processing, 33 pesticides exhibited PFs of <0.07-0.39 in white flour and 0.25-2.7 (approximately 2.5-18 times higher) in whole meal flour. Of the 19 pesticides analyzed after corn processing, four pesticides (cyantraniliprole, dicamba, prothioconazole, and dichlorvos) exhibited PFs of 0.27-0.58 in corn flour. The PFs of six pesticid...
Article

Aug 31, 2021

Effects of pH, heat, and intestinal protease treatments on antioxidant activity of antioxidant peptides derived from protein hydrolysate of perilla seed meal
들깨박 단백질 가수분해물 유래 항산화 펩타이드의 항산화 활성에 대한 pH, 열 및 장내 프로테아제의 영향

Ja Min Kim, Kyung Young Yoon
김자민, 윤경영

Korean J. Food Preserv. 2021;28(5):569-577.
https://doi.org/10.11002/kjfp.2021.28.5.569

Perilla seed meal (PSM) is a by-product of perilla seed oil extraction and a good source of bioactive peptides. In this study, the effects of heat, pH, and intestinal protease treatments on the antioxidant activity and stability of two antioxidant peptides (PAP1 and PAP2) were assessed and quantified; the stability was evaluated by measuring the 1,1-diphenyl-2-picrylhydrazine (DPPH) radical scavenging activity, 2,2'-azinobis-(3-ethylbenzothiazoline-6-sul- fonic acid (ABTS) radical scavenging activity, and reducing power. The strength of the ant...
Article

Aug 31, 2021

Effect of organic acid and ultraviolet-C treatment on putrefactive microorganisms and shelf-life of seasoned squid product
유기산과 UV-C 처리가 조미오징어의 부패미생물과 제품의 저장안정성에 미치는 영향

Xiaotong Xu, Ga-Hye Lee, Han-Ho Kim, Su-Ryong Kim, Woo-Sin Kang, Si-Hyeong Ryu, So-Mi Jeong, Eun-Jin Kim, Ji-Eun Lee, Dong-Hyun Ahn
쉬시아오통, 이가혜, 김한호, 김수룡, 강우신, 류시형, 정소미, 김은진, 이지은, 안동현

Korean J. Food Preserv. 2021;28(5):578-588.
https://doi.org/10.11002/kjfp.2021.28.5.578

The purpose of this study was to determine the effect of organic acid and ultraviolet (UV)-C treatment on the storage stability and microbial quality of seasoned squid product. The overall preference score was lower in the 1.5 M citric acid group than in the untreated group. Since the pH of the citric acid-treated product remained low during storage, its viable cell count reduced 21.34% compared with that of the untreated group. Compared with the untreated group, the samples treated with lemon concentrate showed a remarkably lower taste score b...
Article

Aug 31, 2021

Analysis of quality changes and generation of sulfur volatiles according to the storage period of chicken
닭고기 저장기간에 따른 품질 변화와 휘발성 황화합물 발생량 분석

Bu-Min Kim, Yu-Na Jang, Sun Moon Kang, Yunseok Kim, Eun-Seon Lee, Jong-Hui Kim
김부민, 장유나, 강선문, 김윤석, 이은선, 김종희

Korean J. Food Preserv. 2021;28(5):589-597.
https://doi.org/10.11002/kjfp.2021.28.5.589

This study aimed to evaluate quality changes and generation of sulfur volatiles of different chicken parts (whole-chicken, breast, and leg), according to the storage period (1, 3, 5, 7, and 9 days). All samples eventually exceeded 6 log CFU/mL of total viable counts (TVC) after storage for 9 days (whole chicken), 7 days (breast), and 5 days (leg). pH of the whole chicken, breast, and leg significantly increased with the storage period. The volatile basic nitrogen (VBN) value of whole chicken was 16.70 mg% on day 9, whereas that of the breast an...
Article

Aug 31, 2021

A safety survey on pesticide residues in green coffee beans
커피원두의 잔류농약 안전성 조사

Ji-Hee Son, Moon-Seog Oh, Sun-Ae Moon, Han-Taek Kim, Chang-Hee Lee, Ji-Eun Ryu, A-Ram Kim, Ji-Won Kim, Ok-Kyung Choi
손지희, 오문석, 문선애, 김한택, 이창희, 류지은, 김아람, 김지원, 최옥경

Korean J. Food Preserv. 2021;28(5):598-611.
https://doi.org/10.11002/kjfp.2021.28.5.598

We investigated pesticide residues in green coffee beans. Toward this, we collected 80 samples of green coffee beans and analyzed the presence of 41 different pesticides using a combination of the QuEChERS method and GC-MS/MS and LC-MS/MS. In the validation study, the values of limit of detection and limit of quantitation were in the range of 0.0003-0.0031 mg/kg and 0.0009-0.0093 mg/kg, respectively. The coefficient of determination (R²) was > 0.99. The recovery rate was satisfied except for 2 pesticides at the concentration level...
Article

Aug 31, 2021

Evaluation of antioxidant activity and lipid oxidative stability of roasted buckwheat according to in vitro digestive system
In vitro digestive system 적용에 따른 볶음 메밀의 항산화 활성 및 유지산화 안정성 평가

Hyun-Gyeong Bae, Seonghyeon Kim, Jae-Cheol Lee, Mi-Ja Kim
배현경, 김성현, 이재철, 김미자

Korean J. Food Preserv. 2021;28(5):612-620.
https://doi.org/10.11002/kjfp.2021.28.5.612

An in vitro digestive system simulates the human digestive tract. This study aimed to evaluate antioxidant activity and oxidative stability of roasted buckwheat extracts after treatment with an in vitro digestive system. The buckwheat samples were subjected to the following roasting conditions: 180°C for 10 min, 180°C for 20 min, 200°C for 10 min, and 200°C for 20 min; ethanol extracts of the buckwheat samples were prepared after the in vitro digestive system treatment. Buckwheat samples roasted at 200°C for 10 min sh...
Article

Aug 31, 2021

Quality and antioxidant properties of morning bread added with sourdough according to the mixing ratios of sea buckthorn leaf
비타민나무 잎 배합비율에 따른 사워도우 첨가 모닝빵의 품질 특성 및 항산화 활성

Min Gyu Park, Hui Yeong Ji, Shin Youn Joo
박민규, 지희영, 주신윤

Korean J. Food Preserv. 2021;28(5):621-631.
https://doi.org/10.11002/kjfp.2021.28.5.621

In this study, a natural fermentation starter formulation was developed for functional bread products by substituting baker’s yeast with naturally fermented sourdough added with sea buckthorn leaf (SBL). The quality and antioxidant properties of morning bread (MB) with 0%, 10%, 20%, and 30% SBL added to sourdough were investigated. The pH of MB dough decreased when the mixing ratio (MR) of SBL was increased. The dough-raising power by incubation time (20-60 min) increased when the MR of SBL was increased. In the MB containing 30% SBL sourdoug...
Article

Aug 31, 2021

Changes in physicochemical and functional properties of Opuntia humifusa by fermentation with Citrus junos flesh and peel
유자(Citrus junos) 과육 및 과피 첨가 발효에 따른 천년초(Opuntia humifusa)의 이화학적 특성 및 기능성 변화

Sojin Yong, Beom-Gyun Jeong, Eui Cheol Shin, Jiyeon Chun
용소진, 정범균, 신의철, 천지연

Korean J. Food Preserv. 2021;28(5):632-645.
https://doi.org/10.11002/kjfp.2021.28.5.632

In this study, Opuntia humifusa was fermented with Citrus junos and its physicochemical and functional properties were investigated. O. humifusa (Oh) was combined with C. junos flesh (Oh-CF), peel (Oh-CP), or whole fruit (Oh-CFP) and fermented at 30°C for 14 d. The number of lactic acid bacteria rapidly increased to 7.1 log CFU/mL during the initial 10 d of fermentation, resulting in decreases in pH and soluble sugar contents of Oh samples. Total polyphenol content increased 4-5 folds in all samples during ferment...
Article

Aug 31, 2021

Quality characteristics of kombucha made with different mixing ratios of green tea extract and yuzu juice during fermentation
녹차추출액과 유자액 혼합비율별 콤부차의 품질 특성

Hyo-Gyeong Woo, Chae-Mi Lee, Jae-Hee Jeong, Byung-Kuk Choi, Chang-Ki Huh
우효경, 이채미, 정재희, 최병국, 허창기

Korean J. Food Preserv. 2021;28(5):646-653.
https://doi.org/10.11002/kjfp.2021.28.5.646

In this study, the quality characteristics of kombucha according to the mixing ratio of green tea extract and yuzu juice during fermentation were compared. The pH of the kombucha decreased as the amount of yuzu juice increased. The titratable acidity increased in a juice-concentration dependent manner during fermentation. The reducing sugar content was 1.68% in kombucha made with a mixture of 70% green tea extract and 30% yuzu juice on the 20^th day of fermentation, showing the lowest reducing sugar content. The alcohol content did no...
Article

Aug 31, 2021

Inhibitory effect of an antioxidant complex on the lipid oxidation of freeze-dried convenience food
식물성 소재 추출물이 동결건조 간편식품의 지질산패 억제에 미치는 영향

Joon-Young Jun, Min-Jeong Jung, Jong-Woong Nam, Si-Yeal Nam, Byoung-Mok Kim
전준영, 정민정, 남종웅, 남시열, 김병목

Korean J. Food Preserv. 2021;28(5):654-662.
https://doi.org/10.11002/kjfp.2021.28.5.654

This study was conducted to develop an antioxidant complex that inhibits lipid oxidation of freeze-dried convenience food rich in animal resources. The antioxidant capacities of various botanical extracts were evaluated, and those of both 50% and 80% ethanolic extracts of green tea (GT50 and GT80) were found to be the higher than those of other botanical extracts, although the capacity of L-ascorbic acid used as comparative antioxidant was the highest (p<0.05). A freeze-dried chicken soup was selected as the food model to assess the effects ...
Article

Aug 31, 2021

Analytical method validation of ellagic acid as an antioxidative marker compound of the Rubus occidentalis extract
복분자 추출물의 항산화 활성 및 지표성분 표준화를 위한 ellagic acid 검증

Jeong Ho Lee, Kyoung Ok Jeong, So Yeon Im, Seung Je Lee
이정호, 정경옥, 임소연, 이승제

Korean J. Food Preserv. 2021;28(5):663-673.
https://doi.org/10.11002/kjfp.2021.28.5.663

The content of ellagic acid obtained from the extracts of Rubus occidentalis (RC) and its antioxidant activity were measured to secure basic data for developing functional materials. The extract was prepared by boiling RC in water for 3 h at 90°C. The polyphenol content and 2,2'-azinbis-(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity (IC₅₀) of RC was 30.60±1.27 mg/g and 176±3.95 μg/mL, respectively. RC acid hydrolysate (RCH) was analyzed using HPLC and ellagic acid as a marker compound. HPLC ...
Article

Aug 31, 2021

Production of D-fructose from starch by amylase and glucose isomerase
Amylase와 glucose isomerase를 이용한 starch로부터 D-fructose의 생산

Sang Jin Kim, Ji In Choi, Min Su Choi, Chang-Su Park
김상진, 최지인, 최민수, 박창수

Korean J. Food Preserv. 2021;28(5):674-684.
https://doi.org/10.11002/kjfp.2021.28.5.674

Two commercial enzymes, amylase and glucose isomerase, were applied in sequential and simultaneous enzyme reactions to produce D-fructose from starch. 80 U/g Fungamyl 800L, 35 U/mL glucose isomerase, and 20% of starch were the most effective concentrations for this reaction. In the sequential enzyme reaction, Fungamyl 800L maximally produced 56 g/L D-glucose from starch at pH 5.0 and 55°C for 2 h. Consequently, glucose isomerase was reacted with D-glucose produced from starch by Fungamyl 800L at pH 6.0 and 55°C for 2 h. This resulted in the ...
Article

Aug 31, 2021

Immunity enhancement efficacy of the extracts prepared from blanched and dried aerial part in Cirsium setdens Nakai
고려엉겅퀴 묵나물 추출물의 면역활성 증진 효과

Seong Il Heo, Sang Mi Jung
허성일, 정상미

Korean J. Food Preserv. 2021;28(5):685-691.
https://doi.org/10.11002/kjfp.2021.28.5.685

Immune stimulation has emerged as a novel strategy for improving the immune system of the body. Research attention has been focused on identification of natural and dietary substances that can potentially improve immune activity, with fewer side effects than those of chemical substances. Cirsium setidens Nakai, also called ‘gondre,’ is a perennial plant belonging to the Asteraceae family and grows only in Korea. It has alternate leaves and leafy edges, and its tip is pointed. The leaf is somewhat broader, and the flower is purple fro...
Article

Aug 31, 2021

Antioxidative degradation product from purpurogallin induced by gamma irradiation
Purpurogallin의 감마선 조사에 따라 생성되는 항산화 물질

Gyeong Han Jeong, Tae Hoon Kim
정경한, 김태훈

Korean J. Food Preserv. 2021;28(5):692-698.
https://doi.org/10.11002/kjfp.2021.28.5.692

Gamma irradiation is a promising technique for improving the quality, safety, and shelf-life of foods. However, research on radiation-induced systemic degradation related to changes in the chemical structure and biological activity is still limited. In this study, radiolytic degradation and antioxidant activity enhancement of purpurogallin were studied in response to varying dose of gamma irradiation. Pure purpurogallin in methanol was exposed to gamma rays from 10 to 100 kGy. Purpurogallin reaction mixture was completely degraded when irradiat...
Research Note

Aug 31, 2021

Comparison of mineral and hazardous heavy metal contents in Lentinula edodes produced from Korea and China
한국과 중국에서 생산된 표고버섯의 다량, 미량 미네랄 및 유해 중금속 함량 비교

Hee-Gyeong Jeong, Kyung-Je Kim, Kyoung-Sun Seo, Seong-Woo Jin, Young-Woo Koh, Seung-Bin Im, Neul-I Ha, Jung-Beom Kim
정희경, 김경제, 서경순, 진성우, 고영우, 임승빈, 하늘이, 김중범

Korean J. Food Preserv. 2021;28(5):699-703.
https://doi.org/10.11002/kjfp.2021.28.5.699

Lentinula edodes, an edible mushroom, is mainly produced in Korea, China, and Southeast Asia. Thus, very few studies have reported the identification of the country origin of L. edodes samples. Herein, the macro mineral, trace mineral, and hazardous heavy metal contents of domestic and Chinese L. edodes samples were analyzed and their production countries were compared. The mineral contents of 13 domestic and 17 Chinese L. edodes samples were analyzed using atomic absorption spectrophotometer and induct...

CURRENT ISSUE: Aug 2021, Vol. 28 , No. 5

Review Studies on the redisual properties of pesticides during processing of wheat, corn and cottonseed 밀, 옥수수 및 면실 가공 중 농약 잔류 특성 연구에 대한 고찰 Mihyun Cho, Hyesu Lee, Moo-Hyeog Im 조미현, 이혜수, 임무혁 Korean J. Food Preserv. 2021;28(5):551-568. https://doi.org/10.11002/kjfp.2021.28.5.551 HTML PDF PubReader	Article Effects of pH, heat, and intestinal protease treatments on antioxidant activity of antioxidant peptides derived from protein hydrolysate of perilla seed meal 들깨박 단백질 가수분해물 유래 항산화 펩타이드의 항산화 활성에 대한 pH, 열 및 장내 프로테아제의 영향 Ja Min Kim, Kyung Young Yoon 김자민, 윤경영 Korean J. Food Preserv. 2021;28(5):569-577. https://doi.org/10.11002/kjfp.2021.28.5.569 HTML PDF PubReader
Article Effect of organic acid and ultraviolet-C treatment on putrefactive microorganisms and shelf-life of seasoned squid product 유기산과 UV-C 처리가 조미오징어의 부패미생물과 제품의 저장안정성에 미치는 영향 Xiaotong Xu, Ga-Hye Lee, Han-Ho Kim, Su-Ryong Kim, Woo-Sin Kang, Si-Hyeong Ryu, So-Mi Jeong, Eun-Jin Kim, Ji-Eun Lee, Dong-Hyun Ahn 쉬시아오통, 이가혜, 김한호, 김수룡, 강우신, 류시형, 정소미, 김은진, 이지은, 안동현 Korean J. Food Preserv. 2021;28(5):578-588. https://doi.org/10.11002/kjfp.2021.28.5.578 HTML PDF PubReader	Article Analysis of quality changes and generation of sulfur volatiles according to the storage period of chicken 닭고기 저장기간에 따른 품질 변화와 휘발성 황화합물 발생량 분석 Bu-Min Kim, Yu-Na Jang, Sun Moon Kang, Yunseok Kim, Eun-Seon Lee, Jong-Hui Kim 김부민, 장유나, 강선문, 김윤석, 이은선, 김종희 Korean J. Food Preserv. 2021;28(5):589-597. https://doi.org/10.11002/kjfp.2021.28.5.589 HTML PDF PubReader
Article A safety survey on pesticide residues in green coffee beans 커피원두의 잔류농약 안전성 조사 Ji-Hee Son, Moon-Seog Oh, Sun-Ae Moon, Han-Taek Kim, Chang-Hee Lee, Ji-Eun Ryu, A-Ram Kim, Ji-Won Kim, Ok-Kyung Choi 손지희, 오문석, 문선애, 김한택, 이창희, 류지은, 김아람, 김지원, 최옥경 Korean J. Food Preserv. 2021;28(5):598-611. https://doi.org/10.11002/kjfp.2021.28.5.598 HTML PDF PubReader	Article Evaluation of antioxidant activity and lipid oxidative stability of roasted buckwheat according to in vitro digestive system In vitro digestive system 적용에 따른 볶음 메밀의 항산화 활성 및 유지산화 안정성 평가 Hyun-Gyeong Bae, Seonghyeon Kim, Jae-Cheol Lee, Mi-Ja Kim 배현경, 김성현, 이재철, 김미자 Korean J. Food Preserv. 2021;28(5):612-620. https://doi.org/10.11002/kjfp.2021.28.5.612 HTML PDF PubReader
Article Quality and antioxidant properties of morning bread added with sourdough according to the mixing ratios of sea buckthorn leaf 비타민나무 잎 배합비율에 따른 사워도우 첨가 모닝빵의 품질 특성 및 항산화 활성 Min Gyu Park, Hui Yeong Ji, Shin Youn Joo 박민규, 지희영, 주신윤 Korean J. Food Preserv. 2021;28(5):621-631. https://doi.org/10.11002/kjfp.2021.28.5.621 HTML PDF PubReader	Article Changes in physicochemical and functional properties of Opuntia humifusa by fermentation with Citrus junos flesh and peel 유자(Citrus junos) 과육 및 과피 첨가 발효에 따른 천년초(Opuntia humifusa)의 이화학적 특성 및 기능성 변화 Sojin Yong, Beom-Gyun Jeong, Eui Cheol Shin, Jiyeon Chun 용소진, 정범균, 신의철, 천지연 Korean J. Food Preserv. 2021;28(5):632-645. https://doi.org/10.11002/kjfp.2021.28.5.632 HTML PDF PubReader
Article Quality characteristics of kombucha made with different mixing ratios of green tea extract and yuzu juice during fermentation 녹차추출액과 유자액 혼합비율별 콤부차의 품질 특성 Hyo-Gyeong Woo, Chae-Mi Lee, Jae-Hee Jeong, Byung-Kuk Choi, Chang-Ki Huh 우효경, 이채미, 정재희, 최병국, 허창기 Korean J. Food Preserv. 2021;28(5):646-653. https://doi.org/10.11002/kjfp.2021.28.5.646 HTML PDF PubReader	Article Inhibitory effect of an antioxidant complex on the lipid oxidation of freeze-dried convenience food 식물성 소재 추출물이 동결건조 간편식품의 지질산패 억제에 미치는 영향 Joon-Young Jun, Min-Jeong Jung, Jong-Woong Nam, Si-Yeal Nam, Byoung-Mok Kim 전준영, 정민정, 남종웅, 남시열, 김병목 Korean J. Food Preserv. 2021;28(5):654-662. https://doi.org/10.11002/kjfp.2021.28.5.654 HTML PDF PubReader
Article Analytical method validation of ellagic acid as an antioxidative marker compound of the Rubus occidentalis extract 복분자 추출물의 항산화 활성 및 지표성분 표준화를 위한 ellagic acid 검증 Jeong Ho Lee, Kyoung Ok Jeong, So Yeon Im, Seung Je Lee 이정호, 정경옥, 임소연, 이승제 Korean J. Food Preserv. 2021;28(5):663-673. https://doi.org/10.11002/kjfp.2021.28.5.663 HTML PDF PubReader	Article Production of D-fructose from starch by amylase and glucose isomerase Amylase와 glucose isomerase를 이용한 starch로부터 D-fructose의 생산 Sang Jin Kim, Ji In Choi, Min Su Choi, Chang-Su Park 김상진, 최지인, 최민수, 박창수 Korean J. Food Preserv. 2021;28(5):674-684. https://doi.org/10.11002/kjfp.2021.28.5.674 HTML PDF PubReader
Article Immunity enhancement efficacy of the extracts prepared from blanched and dried aerial part in Cirsium setdens Nakai 고려엉겅퀴 묵나물 추출물의 면역활성 증진 효과 Seong Il Heo, Sang Mi Jung 허성일, 정상미 Korean J. Food Preserv. 2021;28(5):685-691. https://doi.org/10.11002/kjfp.2021.28.5.685 HTML PDF PubReader	Article Antioxidative degradation product from purpurogallin induced by gamma irradiation Purpurogallin의 감마선 조사에 따라 생성되는 항산화 물질 Gyeong Han Jeong, Tae Hoon Kim 정경한, 김태훈 Korean J. Food Preserv. 2021;28(5):692-698. https://doi.org/10.11002/kjfp.2021.28.5.692 HTML PDF PubReader
Research Note Comparison of mineral and hazardous heavy metal contents in Lentinula edodes produced from Korea and China 한국과 중국에서 생산된 표고버섯의 다량, 미량 미네랄 및 유해 중금속 함량 비교 Hee-Gyeong Jeong, Kyung-Je Kim, Kyoung-Sun Seo, Seong-Woo Jin, Young-Woo Koh, Seung-Bin Im, Neul-I Ha, Jung-Beom Kim 정희경, 김경제, 서경순, 진성우, 고영우, 임승빈, 하늘이, 김중범 Korean J. Food Preserv. 2021;28(5):699-703. https://doi.org/10.11002/kjfp.2021.28.5.699 HTML PDF PubReader

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