Food Science and Preservation

About Food Science and Preservation

Food Science and Preservation (Food Sci Preserv, FSP) 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 of food science and preservation. Food Sci Preserv (pISSN 3022-5477; eISSN 3022-5485) is the official journal of the Korean Society of Food Preservation, which is published and distributed, on- and offline, bimonthly (Feb, Apr, Jun, Aug, Oct, and Dec).
Special Topic (Functional bioactive compounds in agro-foods and database development)

Proximate composition, functional and antioxidant properties of cassava mash enriched with desiccated coconut and cocoa powder

Kunle Obafemi Akinwotu, Kehinde Adekunbi Taiwo, Abiodun Victor Ikujenlola

Food Sci. Preserv. 2025;32(2):165-177.
https://doi.org/10.11002/fsp.2025.32.2.165

ABSTRACT: This study examined the effects of adding desiccated coconut and cocoa powder on the nutritional, functional, and antioxidant properties of cassava mash in an effort to enhance cassava-based products. Cassava blends showed increased levels of crude protein (from 3.22% to 7.44%), crude fat (from 0.26% to 8.68%), and crude fiber (from 2.10% to 8.68%). The enhanced mixtures also showed improvements in functional properties such as swelling (from 39.00% to 377.00%), oil absorption (from 21.0% to 33.35%), water absorption (from 32.00% to 51.00%), an...
Special Topic (Functional bioactive compounds in agro-foods and database development)

Functional role of garlic in enhancing quality and reducing off-flavors of soy protein-based meat analogs

Yunju Lee, Yu Zhang, Bon-Jae Gu

Food Sci. Preserv. 2025;32(2):178-189.
https://doi.org/10.11002/fsp.2025.32.2.178

ABSTRACT: Due to the increasing population and the growing demand for healthy food, there is a rising need for alternative food sources, leading to greater attention towards future foods. This study aimed to enhance the flavor of plant-based extruded meat analogs using garlic. The raw materials for these plant-based extruded meat analogs were mixtures of isolated soybean protein and different proportions of freeze-dried garlic powder (0%, 5%, and 10%). The results showed that garlic powder affected pore formation and puffing during the extrusion process,...
Special Topic (Functional bioactive compounds in agro-foods and database development)

Comparative analysis of lipid profiles in different pork cuts before and after boiling
삶는 조리에 따른 돼지고기 부위별 지방 프로파일 비교 분석

Eun-Ju Cho, Ho-Chang Kim, Jeung-Hee Lee
조은주, 김호창, 이정희

Food Sci. Preserv. 2025;32(2):190-204.
https://doi.org/10.11002/fsp.2025.32.2.190

ABSTRACT: The lipid profile of ten common pork cuts, six special cuts, and one processed pork was analyzed and compared before and after boiling. The crude fat and cholesterol contents ranged from 2.51% to 43.57% and from 47.86 to 178.05 mg/100 g, respectively. After boiling, these values ranged from 0.83% to 49.76% and from 6.66 to 246.05 mg/100 g, showing either an increase or decrease depending on the pork cut. The phospholipids consisted of phosphatidylethanolamine (PE), phosphatidylcholine (PC), sphingomyelin (SM), lyso-phosphatidylethanolamine (LPE...
Review

Comparison of food classification and commodity portion for pesticide residue analysis in tree nuts and seeds, fruits, and herbs and spices across different countries
세계 각국의 견과종실류, 과일류 및 향신식물에 대한 식품 분류 및 잔류농약 분석을 위한 검체 사용부위 비교

Mihyun Cho, Myungheon Kim, Moo-Hyeog Im
조미현, 김명헌, 임무혁

Food Sci. Preserv. 2025;32(2):205-217.
https://doi.org/10.11002/fsp.2025.32.2.205

ABSTRACT: To effectively manage pesticide residue safety in food, countries must establish and enforce maximum residue limits (MRLs), and the choice of commodity portions for pesticide analysis is crucial. However, discrepancies between domestic and international regulations complicate international trade. This study compared food classifications and portions used for pesticide residue analysis in ‘tree nuts and seeds,’ ‘fruits,’ and ‘herbs and spices’ according to the standards of Korea, Codex, and major trading partners, including the USA, ...
Research Article

Calorie content, physicochemical properties, and textural characteristics of dark chocolate enriched with date pulp and sesame fiber

Farzaneh Abdolmaleki, Milad Daneshniya, Mohammad Hossein Maleki

Food Sci. Preserv. 2025;32(2):218-231.
https://doi.org/10.11002/fsp.2025.32.2.218

ABSTRACT: This study explores the use of date pulp (DP) and sesame fiber (SF) as replacements for sucrose and milk powder in dark chocolate to improve its nutritional profile. DP, extracted from Shahani dates, and SF, derived from sesame flour, are known for their antioxidant properties and health benefits. Chocolate formulations were prepared by substituting sucrose with DP and milk powder with SF in varying ratios. Fundamental analyses included antioxidant activity (DPPH assay), moisture, acidity, fat, sugar content, texture, and calorie value, with st...
Research Article

Quality characteristics of rye sourdough fermented with a mixed culture of probiotic lactic acid bacteria and yeast exhibiting potent antioxidant properties

Eun-Seo Lim, Eun-Woo Lee

Food Sci. Preserv. 2025;32(2):232-245.
https://doi.org/10.11002/fsp.2025.32.2.232

ABSTRACT: This study aimed to develop probiotic-rich fermented foods by co-culturing lactic acid bacteria (LAB) and yeast strains isolated from traditional makgeolli, focusing on their probiotic and antioxidant activities. Three yeast strains—Saccharomyces cerevisiae TM15, Pichia kudriavzevii TM26, and Kluyveromyces marxianus TM39—were identified and assessed for their survival in simulated gastrointestinal conditions, bile salt hydrolase (BSH) activity, and pathogen coaggregation, confirming their potential as probiotic candidates. Safety evaluation...
Research Article

The impact of cooking methods on the texture and color characteristics of beef, pork, and chicken

Jeongmin Kim, Yu Zhang, Yoseob Han, Yunju Lee, Chaeyeon Kang, Hojin Jung, Bon-Jae Gu

Food Sci. Preserv. 2025;32(2):246-259.
https://doi.org/10.11002/fsp.2025.32.2.246

ABSTRACT: This study investigated the effects of roasting and boiling on the texture and color of beef (brisket, loin, and shank), pork (Boston butt, hind leg, and loin), and chicken (breast, loin, and drumstick) through texture profile analysis, cutting, and color tests. Results showed that cooking methods affect meat texture and color differently based on meat type and method. Hardness, springiness, cohesiveness, and chewiness generally increased during cooking. After cooking, chicken had significantly lower hardness, chewiness, and cutting strengths t...
Research Article

Comparative analysis of physicochemical properties of raw sugar beet juice: Simultaneous effects of extraction method and clarifier variation

Edris Arjeh, Sajad Pirsa, Salar Ali Ahmed, Mirkhalil Pirouzifard, Hamed Hassanzadeh

Food Sci. Preserv. 2025;32(2):260-272.
https://doi.org/10.11002/fsp.2025.32.2.260

ABSTRACT: The objective of the current investigation was to examine the influence of raw diffused juice (RDJ) and raw pressed juice (RPJ), alongside various clarifying agents (bentonite, silica sol, gelatin, and activated carbon) on the purification of raw sugar beet juice (RSBJ). The most minimal turbidity values for all treatments were observed in the P5 treatment (1.34 and 10.62 for RDJ and RPJ, respectively). Conversely, the maximum turbidity values were recorded in P1 (7.71 and 37.62 for RDJ and RPJ, respectively) and P2 treatments (19.3 and 47 for ...
Research Article

Characteristics of durian flesh flour (Durio zibethinus Murr.) processed by ultrasonic wave and convective drying

Neti Herawati, Filli Pratama, Tri Wardani Widowati, Tamrin, Umi Rosidah

Food Sci. Preserv. 2025;32(2):273-279.
https://doi.org/10.11002/fsp.2025.32.2.273

ABSTRACT: The research was carried out to determine the characteristics of durian flesh flour, which was processed by implementing ultrasonic waves and convective drying. The durian flesh was separated from seeds and sonicated in an ultrasonic bath prior to drying in a convective drying oven. The frequencies of the ultrasonic waves were 20 and 40 kHz. The drying period in the oven was 12 h at the temperature of 55±2°C. The water content of durian flour was in the range of 10.66% to 11.54%, and the ash content was 2.14% to 2.83%. The L* (lightness) was...
Research Article

Antioxidant and anti-wrinkle effects of fermented Houttuynia cordata extract

Mi Hye Park, Bumsik Kim

Food Sci. Preserv. 2025;32(2):280-288.
https://doi.org/10.11002/fsp.2025.32.2.280

ABSTRACT: This study aimed to evaluate the potential of fermented Houttuynia cordata extract as a new material for improving skin conditions by comparing its antioxidant and anti-wrinkle physiological activities after fermentation with the beneficial lactic acid bacteria, Lactobacillus plantarum KCTC 3108. The results showed that the fermented Houttuynia cordata extract (FEEH) exhibited higher total polyphenol and flavonoid content compared to the non-fermented Houttuynia cordata extract (EEH), as well as superior antioxidant activity in 2,2’-azino-bis...
Research Article

Quality characteristics of makgeolli under nutrient deficiency and high-temperature fermentation
영양원 결핍 및 고온 발효에 따른 막걸리 품질 특성

Ji-Youn Kim, Ji-Ho Choi, Chan-Woo Kim, Bora Lim
김지윤, 최지호, 김찬우, 임보라

Food Sci. Preserv. 2025;32(2):289-300.
https://doi.org/10.11002/fsp.2025.32.2.289

ABSTRACT: The objective of this study was to evaluate the quality characteristics of makgeolli under conditions of nutrient deficiency and high-temperature fermentation. Makgeolli was prepared using rice, water, enzyme (glucoamylase), and yeast (La Parisienne, WB06). These ingredients were mixed and fermented for 6 days at 25°C, followed by 3 days each at 25°C, 35°C, and 45°C. The WB06 treatment resulted in lower alcohol content, with higher temperatures during the last 3 days of the 9-day fermentation process, further suppressing alcohol productio...
Research Article

Prediction of compounds affecting makgeolli aroma through multivariate analysis
다각적 분석법을 통한 막걸리 향기에 영향을 미치는 성분 예측

Bora Lim, Dahye Kim, Yejin Shin, In-Seo Hwang, Ji-Yoon Choi, Chan-woo Kim, Ji-Ho Choi
임보라, 김다혜, 신예진, 황인서, 최지윤, 김찬우, 최지호

Food Sci. Preserv. 2025;32(2):301-312.
https://doi.org/10.11002/fsp.2025.32.2.301

ABSTRACT: This study aimed to identify the key volatile compounds and their contributions to the sensory characteristics of commercial makgeolli. Quantitative descriptive analysis of six makgeolli samples revealed ten sensory attributes (eight aroma and two taste attributes), with significant differences among samples. Notably, samples using different traditional nuruk showed distinct characteristics: some exhibited strong fermented and acidic notes, while others demonstrated predominant fruit notes, highlighting the crucial role of nuruk quality in dete...
Research Article

Quality characteristics and antioxidant activities of jeungpyeon with Orostachys japonica (Maxim.) A. Berge powder
와송 분말을 첨가한 증편의 품질 특성 및 항산화 활성

Jung-Min Hwang, Ye-Ji Kim, Soo-Bin Kim, Youn-Jin Kim, Hae-Yeon Choi
황정민, 김예지, 김수빈, 김연진, 최해연

Food Sci. Preserv. 2025;32(2):313-327.
https://doi.org/10.11002/fsp.2025.32.2.313

ABSTRACT: This study was conducted to provide basic data for the development of processed rice foods by adding Orostachys japonica (Maxim.) A. Berge powder to jeungpyeon. O. japonica powder was added at 2%, 4%, 6%, and 8% compared to non-glutinous rice flour. As the amounts of powder added increased, the moisture contents decreased, and the pH increased. The pH of jeungpyeon after steaming increased slightly compared to the measured value immediately after the second fermentation. The specific volume and expansion ratio tended to decrease as the amounts ...
Research Article

In silico analysis of dual tyrosinase and elastase inhibition by bioactive ingredients from Gardenia jasminoides seeds
치자나무 씨앗 성분에 의한 타이로시나제 및 엘라스타제 이중억제에 대한 인실리코 분석

Jae-Sik Na, Bo-Rim Song, Won-Sik Choi, Tae-Hun Lee, Deokyeong Choe, Sang-Han Lee
나재식, 송보림, 최원식, 이태훈, 최덕영, 이상한

Food Sci. Preserv. 2025;32(2):328-343.
https://doi.org/10.11002/fsp.2025.32.2.328

ABSTRACT: Recent research highlights the bioactive potential of Gardenia jasminoides seed (GJS) extract, which is rich in flavonoids and carotenoids, for promoting skin health. This study investigates GJS’s dual inhibitory effects on tyrosinase and elastase, suggesting its potential as a functional ingredient in cosmetics, food, and pharmaceuticals. Using LC-MS/MS and in silico screening (AutoDock Vina and Molegro Virtual Docker), key compounds were identified based on their binding affinity, enabling rapid and cost-effective bioactivity screening. Tyr...
Research Article

Neuroprotective effect of ethanolic extract from Stewartia pseudocamellia leaves on H₂O₂-induced oxidative stress
노각나무(Stewartia pseudocamellia) 잎 에탄올 추출물의 H₂O₂ 유도 산화 스트레스에 대한 뇌신경 세포 보호 효과

Yu Mi Heo, Hyo Lim Lee, In Young Kim, Hye Ji Choi, Yeong Hyeon Ju, Hwa Rang Na, Ho Jin Heo
허유미, 이효림, 김인영, 최혜지, 주영현, 나화랑, 허호진

Food Sci. Preserv. 2025;32(2):344-357.
https://doi.org/10.11002/fsp.2025.32.2.344

ABSTRACT: This study was performed to evaluate the protective effect of ethanolic extract from Stewartia pseudocamellia leaves on H2O2-induced cytotoxicity in mouse hippocampal HT22 and human neuroblastoma MC-IXC cells. The 20% ethanolic extract from Stewartia pseudocamellia leaves (ESP) showed high total phenolic and flavonoid contents, with 243.89 mg of GAE/g and 81.21 mg of RE/g, respectively. The ESP presented considerable in vitro antioxidant activity, as evaluated by ABTS, DPPH radical scavenging activities, and malondialdehyde inhibitory effect. F...
Research Article

Effects of small molecular weight deer antler collagen extract complex (NP-2007C) on skin moisturizing and improvement of skin wrinkles
저분자 녹각 콜라겐 추출 복합물(NP-2007C)이 피부보습 및 피부주름 개선에 미치는 효과

Da Hye Song, Bong Suk Choi, Rack Seon Seong, Hyoung Kwon Cho, Mingyeol Kim, Baul Yang, Yu Jin Choi
송다혜, 최봉석, 성락선, 조형권, 김민결, 양바울, 최유진

Food Sci. Preserv. 2025;32(2):358-368.
https://doi.org/10.11002/fsp.2025.32.2.358

ABSTRACT: This study aimed to investigate the effects of small molecular weight deer antler collagen extract complex (NP-2007C) on skin moisturizing and improvement of skin wrinkles. In HaCaT cells, NP-2007C treatment significantly increased the contents of procollagen type I and hyaluronic acid (HA) as well as the gene expression levels of hyaluronic acid synthase 1 (HAS1), HAS2, filaggrin, and aquaporin 3 (AQP3). In hairless mice, the contents of collagen type I, HA, and ceramide significantly increased in the NP-2007C-fed group. In addition, when NP-2...
Erratum

Erratum to: Effect of ultrasonication time on functional and structural properties of faba bean (Vicia faba L.) starch

Yen Nhi Duong, Kirandeep Kaur, Sumit Konar, Brendan Fahy, David Seung, Patrick Berka Njobeh, Oluwafemi Ayodeji Adebo, Samson Adeoye Oyeyinka

Food Sci. Preserv. 2025;32(2):369
https://doi.org/10.11002/fsp.2025.32.2.369

ABSTRACT:

CURRENT ISSUE: Apr 2025, Vol. 32 , No. 2

Special Topic (Functional bioactive compounds in agro-foods and database development) Proximate composition, functional and antioxidant properties of cassava mash enriched with desiccated coconut and cocoa powder Kunle Obafemi Akinwotu, Kehinde Adekunbi Taiwo, Abiodun Victor Ikujenlola Food Sci. Preserv. 2025;32(2):165-177. https://doi.org/10.11002/fsp.2025.32.2.165 HTML PDF PubReader	Special Topic (Functional bioactive compounds in agro-foods and database development) Functional role of garlic in enhancing quality and reducing off-flavors of soy protein-based meat analogs Yunju Lee, Yu Zhang, Bon-Jae Gu Food Sci. Preserv. 2025;32(2):178-189. https://doi.org/10.11002/fsp.2025.32.2.178 HTML PDF PubReader
Special Topic (Functional bioactive compounds in agro-foods and database development) Comparative analysis of lipid profiles in different pork cuts before and after boiling 삶는 조리에 따른 돼지고기 부위별 지방 프로파일 비교 분석 Eun-Ju Cho, Ho-Chang Kim, Jeung-Hee Lee 조은주, 김호창, 이정희 Food Sci. Preserv. 2025;32(2):190-204. https://doi.org/10.11002/fsp.2025.32.2.190 HTML PDF PubReader	Review Comparison of food classification and commodity portion for pesticide residue analysis in tree nuts and seeds, fruits, and herbs and spices across different countries 세계 각국의 견과종실류, 과일류 및 향신식물에 대한 식품 분류 및 잔류농약 분석을 위한 검체 사용부위 비교 Mihyun Cho, Myungheon Kim, Moo-Hyeog Im 조미현, 김명헌, 임무혁 Food Sci. Preserv. 2025;32(2):205-217. https://doi.org/10.11002/fsp.2025.32.2.205 HTML PDF PubReader
Research Article Calorie content, physicochemical properties, and textural characteristics of dark chocolate enriched with date pulp and sesame fiber Farzaneh Abdolmaleki, Milad Daneshniya, Mohammad Hossein Maleki Food Sci. Preserv. 2025;32(2):218-231. https://doi.org/10.11002/fsp.2025.32.2.218 HTML PDF PubReader	Research Article Quality characteristics of rye sourdough fermented with a mixed culture of probiotic lactic acid bacteria and yeast exhibiting potent antioxidant properties Eun-Seo Lim, Eun-Woo Lee Food Sci. Preserv. 2025;32(2):232-245. https://doi.org/10.11002/fsp.2025.32.2.232 HTML PDF PubReader
Research Article The impact of cooking methods on the texture and color characteristics of beef, pork, and chicken Jeongmin Kim, Yu Zhang, Yoseob Han, Yunju Lee, Chaeyeon Kang, Hojin Jung, Bon-Jae Gu Food Sci. Preserv. 2025;32(2):246-259. https://doi.org/10.11002/fsp.2025.32.2.246 HTML PDF PubReader	Research Article Comparative analysis of physicochemical properties of raw sugar beet juice: Simultaneous effects of extraction method and clarifier variation Edris Arjeh, Sajad Pirsa, Salar Ali Ahmed, Mirkhalil Pirouzifard, Hamed Hassanzadeh Food Sci. Preserv. 2025;32(2):260-272. https://doi.org/10.11002/fsp.2025.32.2.260 HTML PDF PubReader
Research Article Characteristics of durian flesh flour (Durio zibethinus Murr.) processed by ultrasonic wave and convective drying Neti Herawati, Filli Pratama, Tri Wardani Widowati, Tamrin, Umi Rosidah Food Sci. Preserv. 2025;32(2):273-279. https://doi.org/10.11002/fsp.2025.32.2.273 HTML PDF PubReader	Research Article Antioxidant and anti-wrinkle effects of fermented Houttuynia cordata extract Mi Hye Park, Bumsik Kim Food Sci. Preserv. 2025;32(2):280-288. https://doi.org/10.11002/fsp.2025.32.2.280 HTML PDF PubReader
Research Article Quality characteristics of makgeolli under nutrient deficiency and high-temperature fermentation 영양원 결핍 및 고온 발효에 따른 막걸리 품질 특성 Ji-Youn Kim, Ji-Ho Choi, Chan-Woo Kim, Bora Lim 김지윤, 최지호, 김찬우, 임보라 Food Sci. Preserv. 2025;32(2):289-300. https://doi.org/10.11002/fsp.2025.32.2.289 HTML PDF PubReader	Research Article Prediction of compounds affecting makgeolli aroma through multivariate analysis 다각적 분석법을 통한 막걸리 향기에 영향을 미치는 성분 예측 Bora Lim, Dahye Kim, Yejin Shin, In-Seo Hwang, Ji-Yoon Choi, Chan-woo Kim, Ji-Ho Choi 임보라, 김다혜, 신예진, 황인서, 최지윤, 김찬우, 최지호 Food Sci. Preserv. 2025;32(2):301-312. https://doi.org/10.11002/fsp.2025.32.2.301 HTML PDF PubReader
Research Article Quality characteristics and antioxidant activities of jeungpyeon with Orostachys japonica (Maxim.) A. Berge powder 와송 분말을 첨가한 증편의 품질 특성 및 항산화 활성 Jung-Min Hwang, Ye-Ji Kim, Soo-Bin Kim, Youn-Jin Kim, Hae-Yeon Choi 황정민, 김예지, 김수빈, 김연진, 최해연 Food Sci. Preserv. 2025;32(2):313-327. https://doi.org/10.11002/fsp.2025.32.2.313 HTML PDF PubReader	Research Article In silico analysis of dual tyrosinase and elastase inhibition by bioactive ingredients from Gardenia jasminoides seeds 치자나무 씨앗 성분에 의한 타이로시나제 및 엘라스타제 이중억제에 대한 인실리코 분석 Jae-Sik Na, Bo-Rim Song, Won-Sik Choi, Tae-Hun Lee, Deokyeong Choe, Sang-Han Lee 나재식, 송보림, 최원식, 이태훈, 최덕영, 이상한 Food Sci. Preserv. 2025;32(2):328-343. https://doi.org/10.11002/fsp.2025.32.2.328 HTML PDF PubReader
Research Article Neuroprotective effect of ethanolic extract from Stewartia pseudocamellia leaves on H₂O₂-induced oxidative stress 노각나무(Stewartia pseudocamellia) 잎 에탄올 추출물의 H₂O₂ 유도 산화 스트레스에 대한 뇌신경 세포 보호 효과 Yu Mi Heo, Hyo Lim Lee, In Young Kim, Hye Ji Choi, Yeong Hyeon Ju, Hwa Rang Na, Ho Jin Heo 허유미, 이효림, 김인영, 최혜지, 주영현, 나화랑, 허호진 Food Sci. Preserv. 2025;32(2):344-357. https://doi.org/10.11002/fsp.2025.32.2.344 HTML PDF PubReader	Research Article Effects of small molecular weight deer antler collagen extract complex (NP-2007C) on skin moisturizing and improvement of skin wrinkles 저분자 녹각 콜라겐 추출 복합물(NP-2007C)이 피부보습 및 피부주름 개선에 미치는 효과 Da Hye Song, Bong Suk Choi, Rack Seon Seong, Hyoung Kwon Cho, Mingyeol Kim, Baul Yang, Yu Jin Choi 송다혜, 최봉석, 성락선, 조형권, 김민결, 양바울, 최유진 Food Sci. Preserv. 2025;32(2):358-368. https://doi.org/10.11002/fsp.2025.32.2.358 HTML PDF PubReader
Erratum Erratum to: Effect of ultrasonication time on functional and structural properties of faba bean (Vicia faba L.) starch Yen Nhi Duong, Kirandeep Kaur, Sumit Konar, Brendan Fahy, David Seung, Patrick Berka Njobeh, Oluwafemi Ayodeji Adebo, Samson Adeoye Oyeyinka Food Sci. Preserv. 2025;32(2):369 https://doi.org/10.11002/fsp.2025.32.2.369 HTML PDF PubReader

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