Food Science and Preservation

About Food Science and Preservation

Food Science and Preservation (FSP) is a peer-reviewed, open-access journal that publishes original research articles, research notes, and review papers covering basic and applied research in food science and preservation. The journal aims to advance knowledge, techniques, and applications in these fields and to foster communication among scientists, technologists, and professionals working in academia, research institutes, and industry.

FSP is the official journal of the Korean Society of Food Preservation (KoSFoP). It is published bimonthly, both online and in print, with issues released on the last day of February, April, June, August, October, and December. Supplementary or special issues/topics may also be published when necessary. All copyrights, including the right of online transmission, are held by the Korean Society of Food Preservation.

The journal was first launched in 1994 under the English title Korean Journal of Post-harvest Science and Technology of Agricultural Products (pISSN 1225-8636; Vol. 1, No. 1 to Vol. 8, No. 4, 2001). It was renamed the Korean Journal of Food Preservation (pISSN 1738-7248; eISSN 2287-7428; Vol. 9, No. 1, 2002 to Vol. 30, No. 6, 2023). Since January 2024, the journal has been published under its current title, Food Science and Preservation (Vol. 31, No. 1–present; pISSN 3022-5477, eISSN 3022-5485). The official abbreviated title is Food Sci. Preserv.
Review

Monochlorostyrenes and octachlorostyrene: Toxicity, persistence, and safety considerations for potential contamination

Ji-in Kim, Ha-gyeong Hwang, Joon-Goo Lee

Food Sci. Preserv. 2026;33(1):1-17.
https://doi.org/10.11002/fsp.2026.33.1.1

ABSTRACT: Polychlorinated styrenes (PCSs) are a class of compounds with a styrene (vinyl benzene) structure in which chlorine atoms displace hydrogen atoms. The group contains 159 theoretically possible isomeric PCSs containing one to eight chlorine atoms. This review addresses the toxicity, formation, analytical methodologies, and occurrences of 2-chlorostyrene, 3-chlorostyrene, 4-chlorostyrene, and octachlorostyrene (OCS). These compounds have been primarily determined using gas chromatography coupled with mass spectrometry (GC/MS), achieving sub ng/g ...
Review

Biological characteristics, chemical composition and bioactivity of black ants (Polyrhachis vicina Roger): A new approach in insect food

Le Pham Tan Quoc, Nguyen Huynh Dinh Thuan, Nguyen Ngoc Thuan, Lam Bach Bao Phuong

Food Sci. Preserv. 2026;33(1):18-30.
https://doi.org/10.11002/fsp.2026.33.1.18

ABSTRACT: In recent years, the trend of exploiting natural sources of functional foods and medicinal herbs has been attracted increasing global attention, especially edible insects. Polyrhachis vicina Roger, a common ant species in many Asian countries, including Vietnam, is not only known in traditional medicine but also a potential subject for modern research thanks to its rich biological composition. Recent studies have shown that P. vicina contains many essential amino acids, unsaturated fatty acids, along with significant amounts of minerals, polyph...
Research Article

Effects of roasting temperature and time on the physicochemical characteristics of cashew kernel oil

Isaac Olatunde Olaoye

Food Sci. Preserv. 2026;33(1):31-40.
https://doi.org/10.11002/fsp.2026.33.1.31

ABSTRACT: Cashew nuts, known for their creamy texture and rich taste, go through an essential process before reaching consumers: roasting. This apparently simple technique has a tremendous impact on the kernel as well as the oil extracted therein. This study investigated the impact of roasting temperature on the physical and chemical characteristics of cashew kernels and the extracted oil. Cashew kernels were roasted at temperatures ranging from 120°C to 150°C for a constant duration of 50 min. The physicochemical properties of the extracted oil were ...
Research Article

Extraintestinal acanthocephalans in skipjack tuna from Mati City, Philippines: Implications for food safety and quality risks

Keziah Amor Salcedo-Catulong, Chrisalene Jade L. Gallardo, Kris Samantha B. Roche, Dhina Rose S. Molina, Marie Angelique M. Ruperto Akinboye, Gichelle Ann L. Silayon, Avee Joy B. Dayaganon, Rvin John T. Servillon, Aprilyn F. Francisco-Breva, Jennifer Ashley H. Reyes, Peter Francis K. Dolores, Alfredo A. Hinay

Food Sci. Preserv. 2026;33(1):41-49.
https://doi.org/10.11002/fsp.2026.33.1.41

ABSTRACT: Skipjack tuna (Katsuwonus pelamis), a major export of the Philippines, comprising over 70% of the canned tuna production, faces food safety risks from acanthocephalan parasites contaminating its muscle tissues. This study evaluated the prevalence and quality risks of skipjack tuna (n=96) from Mati City using gross inspection, pepsin digestion, microscopy, and Site, Assurance, Density, and cdEpidemiology (SADE) assessment. Intestinal infections occurred in 55.21% of fish (mean abundance 1.67, mean intensity 3.02), while extraintestinal muscle in...
Research Article

Chemical composition, antioxidant activity, and physical properties of oils extracted from three peanut varieties (Arachis hypogaea L.) cultivated in Vietnam

Pham My Hao, Le Pham Tan Quoc

Food Sci. Preserv. 2026;33(1):50-57.
https://doi.org/10.11002/fsp.2026.33.1.50

ABSTRACT: Three peanut varieties cultivated in Vietnam, “Lac Do” from Dien Bien, “Lac Van,” and “Lac Den” from Lao Cai, were used in this study to examine the physical properties, the fatty acid composition and antioxidant activity of pressed oils. Gas chromatography-mass spectrometry analysis revealed that oleic and linoleic acids were dominant in all varieties. “Lac Do” oil exhibited the highest polyunsaturated fatty acid (PUFA) content (40.56%), while “Lac Van” oil had the highest saturated fatty acids (SFA) (16.67%). “Lac Den”...
Research Article

Antioxidant activities and immune-enhancement properties of Zophobas morio water extract

Ju-Hwi Park, Ha-Seong Cho, Hyun-Mo Jung, Myung-Hee Lee, Ju-Ock Nam, Won-Young Lee

Food Sci. Preserv. 2026;33(1):58-70.
https://doi.org/10.11002/fsp.2026.33.1.58

ABSTRACT: Zophobas morio is a type of edible insect and has been gaining attention as an alternative food material due to its significant nutritional quality and various biological effects. This study investigated chemical compositions, structural characteristics, antioxidant activities, and immune-enhancing properties of Zophobas morio water extract (ZMWE) on RAW264.7 cells. Protein (58.24%) and carbohydrate (20.80%) were the main chemical components of ZMWE. In addition, FT-IR analysis confirmed the typical structure of proteins and carbohydrates in th...
Research Article

Effect of galangal (Alpinia officinarum Hance) powder on the quality and antioxidant properties of muffins

Hyeyoung Kim

Food Sci. Preserv. 2026;33(1):71-82.
https://doi.org/10.11002/fsp.2026.33.1.71

ABSTRACT: Galangal (Alpinia officinarum Hance), a spice commonly used in East Asia, is known to exhibit various pharmacological effects. To expand its application, galangal powder was incorporated into muffins, and their physicochemical and sensory properties were analyzed. Compared to wheat flour, galangal had lower pH and lightness but higher soluble solids, redness, and yellowness. In muffins, increasing galangal concentration reduced pH, lightness, and redness, while yellowness increased. Moisture and soluble solids were unaffected. Volume decreased ...
Research Article

Evaluation of quality characteristics and antioxidant activity of crackers prepared with upcycled wheat bran
업사이클링 밀기울을 활용한 크래커의 품질 특성 및 항산화 활성 평가

Eun-Ha Park, Alexander Myung Jun Min, Hee-Yeon Jin
박은하, 민알렉산더명준, 진희연

Food Sci. Preserv. 2026;33(1):83-93.
https://doi.org/10.11002/fsp.2026.33.1.83

ABSTRACT: This study aimed to evaluate the quality characteristics and antioxidant activity of crackers formulated with re:nergy wheat bran, an upcycled dietary fiber ingredient derived from wheat bran, and to explore its potential as a functional food material. Re:nergy wheat bran was processed through drying, roasting, and powdered to improve flavor, particle uniformity, and reduce moisture content. The processed powder exhibited a larger particle size (144.60 μm), lower bulk density (1.00 g/mL), and higher water holding capacity (207.5%) compared t...
Research Article

Effects of cooking methods on fatty acid composition in different chicken parts
가열 방식이 닭고기 부위별 지방산 조성에 미치는 영향

Sun Min Hwang, Jong Hun Lee, Ki-Teak Lee
황선민, 이종헌, 이기택

Food Sci. Preserv. 2026;33(1):94-103.
https://doi.org/10.11002/fsp.2026.33.1.94

ABSTRACT: This study examined the fat content and the fatty acid composition of various chicken portions (leg skinless/skin-on, neck, and tenderloin) in uncooked state and following different cooking methods (oven, pan, boiling). Regardless of the cooking method, the neck had the highest crude fat content (11,980.61-14,374.45 mg/100 g), followed by the skinless leg (7,947.43-9,826.25 mg/100 g) and tenderloin (1,040.28-1,292.13 mg/100 g). The skin-on leg had a higher fat content (11,138.89-14,198.48 mg/100 g) than the skinless leg. In all portions, oleic ...
Research Article

Comparative analysis of nutritional components and antioxidant properties of peel powders from commercial citrus, apple, and grape
시판 감귤, 사과, 포도 껍질 분말의 영양성분 및 항산화 특성 비교

Nam Hyun Lee, Bok-Mi Jung, Young-Min Kim
이남현, 정복미, 김영민

Food Sci. Preserv. 2026;33(1):104-118.
https://doi.org/10.11002/fsp.2026.33.1.104

ABSTRACT: This study was conducted to compare the nutritional components and antioxidant properties of peel powders (citrus, apple, and grape). In this study, citrus, apple, and grape peels were subjected to comprehensive compositional analysis under standardized conditions, including proximate composition (protein, fat, ash, carbohydrates), amino acids, fatty acids, free sugars, organic acids, minerals, or antioxidant properties. The results revealed distinct functional signatures for each fruit peel. Citrus peel was rich in pectin, and dietary fiber, s...
Research Article

Effect of a deep-sea water-derived Leuconostoc mesenteroides GS76 starter on kimchi fermentation, quality, and microbial dynamics
해양심층수 유래 Leuconostoc mesenteroides GS76 스타터가 김치 발효, 품질 및 미생물 천이에 미치는 영향

Jeong-Ha Lee, Jun-Tae Kim, Gwangsu Ha, RanHee Lee, Ji Won Seo, Sung-Ho Cho, Se-Jin Oh, Tae-Hui Yang, Do-Youn Jeong, Hee-Jong Yang
이정하, 김준태, 하광수, 이란희, 서지원, 조성호, 오세진, 양태희, 정도연, 양희종

Food Sci. Preserv. 2026;33(1):119-130.
https://doi.org/10.11002/fsp.2026.33.1.119

ABSTRACT: This study aimed to evaluate the effects of a deep-sea water (DSW)-derived Leuconostoc mesenteroides GS76 starter on kimchi fermentation. The strain was isolated from DSW collected in Goseong (Gangwon-do, Korea) and formulated as a powdered starter by the Microbial Institute for Fermentation Industry (MIFI). Kimchi was prepared with (starter-inoculated) and without (non-inoculated) treatments and fermented at 0-1°C for 10 weeks. During fermentation, physicochemical parameters, including pH, acidity, mannitol, free sugars, and organic acids w...
Research Article

Enhancement of bioactive compounds and biological activities of Schisandra chinensis extract by Jeju lava seawater treatment
제주 용암해수를 이용한 오미자 추출물의 유효성분 함량 및 생리활성 증진 효과

Jung-Wook Kang
강정욱

Food Sci. Preserv. 2026;33(1):131-139.
https://doi.org/10.11002/fsp.2026.33.1.131

ABSTRACT: The purpose of this study was to investigate the effects of Jeju lava seawater treatment on the phytochemical composition and biological activities of Schisandra chinensis extract (SE). High-performance liquid chromatography (HPLC) analysis showed that the Schisandra chinensis lava seawater extract (SLE) revealed elevated levels of schisandrol A and schisandrol B compared to SE. In antioxidant assays, SLE exhibited significantly stronger radical scavenging activity. SLE showed enhanced anti-inflammatory properties by more effectively inhibiting...
Research Article

Optimization of solvent polarity for maximizing maysin yield and antioxidant efficacy in Eremochloa ophiuroides extracts
용매극성 최적화를 통한 센티페드그라스(Eremochloa ophiuroides) 추출물의 maysin 함량 및 항산화 효능 향상

Ji Su Mun, Eun Mi Lee, Chang Won Kang, Hyun Jun Choi, Seong Hee Kang
문지수, 이은미, 강창원, 최현준, 강성희

Food Sci. Preserv. 2026;33(1):140-150.
https://doi.org/10.11002/fsp.2026.33.1.140

ABSTRACT: Reactive oxygen species (ROS) drive oxidative damage linked to carcinogenesis, cardiovascular dysfunction, neurodegeneration, and other chronic diseases. Although synthetic antioxidants such as BHA and BHT are effective radical quenchers, safety concerns have prompted interest in natural alternatives. Eremochloa ophiuroides is rich in C-glycosyl flavones, particularly maysin (6-C-glucosyl-2"-O-α-L-rhamnosyl apigenin), known for its bioactivity. This study assessed the impact of solvent polarity on phytochemical extraction and antioxidant cap...
Research Article

Evaluation of folate retention in ready-to-serve and ready-to-cook foods
즉석섭취식품 및 즉석조리식품의 엽산 조리 잔존율 분석

Jong-Kug Lee, Ye-Eun Park, Seo-Eun Park, Hui Jin Lee, Jiyeon Chun
이종국, 박예은, 박서은, 이희진, 천지연

Food Sci. Preserv. 2026;33(1):151-162.
https://doi.org/10.11002/fsp.2026.33.1.151

ABSTRACT: This study analyzed folate and folic acid contents in 41 commercially available ready-to-serve (RTS) and ready-to-cook (RTC) foods in Korea, focusing on the effects of cooking methods and retention factors. Samples included chicken, seafood, and meat, were analyzed in both raw and cooked states (grilled, fried, and air-fried). Folate levels were determined using a microbiological assay using trienzyme extraction coupled with Lactobacillus casei method. The analytical method showed good precision (RSDr 2.63% and RSDR 9.66%) and accuracy (recover...
Research Article

Development and physicochemical characterization of tomato kombucha formulated with banana lactic acid fermentate
바나나 유산 발효액을 첨가한 토마토 콤부차의 개발 및 이화학적 특성

Changhoon Lee, Wool Lim Park, Kwon-Il Seo
이창훈, 박울림, 서권일

Food Sci. Preserv. 2026;33(1):163-175.
https://doi.org/10.11002/fsp.2026.33.1.163

ABSTRACT: In this study, tomato kombucha was produced by combining a tomato fermented extract containing green tea with a lactic acid fermented extract derived from banana, followed by fermentation and maturation. The aim was to investigate its physicochemical properties and biological activities to assess its potential as a functional food material. Physicochemical analysis revealed that tomato kombucha contained 4.5 °Brix of soluble solids, a pH of 3.12, and a total acidity of 3.02%. The organic acid composition and total polyphenol content were hig...
Research Note

Tetracycline residues in organic and commercial eggs in public markets of Davao City, Philippines

Mikhail Judd G. Espino, Jallyssiah Civ M. Panes, Maria Gwyneth A. Daclan, Eldee Shane B. Mirafuentes, Sat Krizzler M. Ordinario, Nicole Amberly T. Roco, Quinee Gwen E. Yap, Nelyn Mae T. Cadotdot, April Joy Parilla-Sarabila, Nikka Mae R. Elipio, Alfredo A. Hinay

Food Sci. Preserv. 2026;33(1):176-181.
https://doi.org/10.11002/fsp.2026.33.1.176

ABSTRACT: Antibiotic residues in food products are a growing public health concern because they contribute to antimicrobial resistance. This study aimed to determine the levels and health risks of tetracycline residues in organic and commercial chicken eggs collected from wet markets in Davao City, Philippines. An Enzyme-linked immunosorbent assay (ELISA) was used to analyze 228 eggs (114 organic and 114 commercial), with sampling conducted in three rounds over one month to capture potential temporal fluctuations. Organic eggs had a mean tetracycline con...

CURRENT ISSUE: Feb 2026, Vol. 33 , No. 1

Review Monochlorostyrenes and octachlorostyrene: Toxicity, persistence, and safety considerations for potential contamination Ji-in Kim, Ha-gyeong Hwang, Joon-Goo Lee Food Sci. Preserv. 2026;33(1):1-17. https://doi.org/10.11002/fsp.2026.33.1.1 HTML PDF PubReader	Review Biological characteristics, chemical composition and bioactivity of black ants (Polyrhachis vicina Roger): A new approach in insect food Le Pham Tan Quoc, Nguyen Huynh Dinh Thuan, Nguyen Ngoc Thuan, Lam Bach Bao Phuong Food Sci. Preserv. 2026;33(1):18-30. https://doi.org/10.11002/fsp.2026.33.1.18 HTML PDF PubReader
Research Article Effects of roasting temperature and time on the physicochemical characteristics of cashew kernel oil Isaac Olatunde Olaoye Food Sci. Preserv. 2026;33(1):31-40. https://doi.org/10.11002/fsp.2026.33.1.31 HTML PDF PubReader	Research Article Extraintestinal acanthocephalans in skipjack tuna from Mati City, Philippines: Implications for food safety and quality risks Keziah Amor Salcedo-Catulong, Chrisalene Jade L. Gallardo, Kris Samantha B. Roche, Dhina Rose S. Molina, Marie Angelique M. Ruperto Akinboye, Gichelle Ann L. Silayon, Avee Joy B. Dayaganon, Rvin John T. Servillon, Aprilyn F. Francisco-Breva, Jennifer Ashley H. Reyes, Peter Francis K. Dolores, Alfredo A. Hinay Food Sci. Preserv. 2026;33(1):41-49. https://doi.org/10.11002/fsp.2026.33.1.41 HTML PDF PubReader
Research Article Chemical composition, antioxidant activity, and physical properties of oils extracted from three peanut varieties (Arachis hypogaea L.) cultivated in Vietnam Pham My Hao, Le Pham Tan Quoc Food Sci. Preserv. 2026;33(1):50-57. https://doi.org/10.11002/fsp.2026.33.1.50 HTML PDF PubReader	Research Article Antioxidant activities and immune-enhancement properties of Zophobas morio water extract Ju-Hwi Park, Ha-Seong Cho, Hyun-Mo Jung, Myung-Hee Lee, Ju-Ock Nam, Won-Young Lee Food Sci. Preserv. 2026;33(1):58-70. https://doi.org/10.11002/fsp.2026.33.1.58 HTML PDF PubReader
Research Article Effect of galangal (Alpinia officinarum Hance) powder on the quality and antioxidant properties of muffins Hyeyoung Kim Food Sci. Preserv. 2026;33(1):71-82. https://doi.org/10.11002/fsp.2026.33.1.71 HTML PDF PubReader	Research Article Evaluation of quality characteristics and antioxidant activity of crackers prepared with upcycled wheat bran 업사이클링 밀기울을 활용한 크래커의 품질 특성 및 항산화 활성 평가 Eun-Ha Park, Alexander Myung Jun Min, Hee-Yeon Jin 박은하, 민알렉산더명준, 진희연 Food Sci. Preserv. 2026;33(1):83-93. https://doi.org/10.11002/fsp.2026.33.1.83 HTML PDF PubReader
Research Article Effects of cooking methods on fatty acid composition in different chicken parts 가열 방식이 닭고기 부위별 지방산 조성에 미치는 영향 Sun Min Hwang, Jong Hun Lee, Ki-Teak Lee 황선민, 이종헌, 이기택 Food Sci. Preserv. 2026;33(1):94-103. https://doi.org/10.11002/fsp.2026.33.1.94 HTML PDF PubReader	Research Article Comparative analysis of nutritional components and antioxidant properties of peel powders from commercial citrus, apple, and grape 시판 감귤, 사과, 포도 껍질 분말의 영양성분 및 항산화 특성 비교 Nam Hyun Lee, Bok-Mi Jung, Young-Min Kim 이남현, 정복미, 김영민 Food Sci. Preserv. 2026;33(1):104-118. https://doi.org/10.11002/fsp.2026.33.1.104 HTML PDF PubReader
Research Article Effect of a deep-sea water-derived Leuconostoc mesenteroides GS76 starter on kimchi fermentation, quality, and microbial dynamics 해양심층수 유래 Leuconostoc mesenteroides GS76 스타터가 김치 발효, 품질 및 미생물 천이에 미치는 영향 Jeong-Ha Lee, Jun-Tae Kim, Gwangsu Ha, RanHee Lee, Ji Won Seo, Sung-Ho Cho, Se-Jin Oh, Tae-Hui Yang, Do-Youn Jeong, Hee-Jong Yang 이정하, 김준태, 하광수, 이란희, 서지원, 조성호, 오세진, 양태희, 정도연, 양희종 Food Sci. Preserv. 2026;33(1):119-130. https://doi.org/10.11002/fsp.2026.33.1.119 HTML PDF PubReader	Research Article Enhancement of bioactive compounds and biological activities of Schisandra chinensis extract by Jeju lava seawater treatment 제주 용암해수를 이용한 오미자 추출물의 유효성분 함량 및 생리활성 증진 효과 Jung-Wook Kang 강정욱 Food Sci. Preserv. 2026;33(1):131-139. https://doi.org/10.11002/fsp.2026.33.1.131 HTML PDF PubReader
Research Article Optimization of solvent polarity for maximizing maysin yield and antioxidant efficacy in Eremochloa ophiuroides extracts 용매극성 최적화를 통한 센티페드그라스(Eremochloa ophiuroides) 추출물의 maysin 함량 및 항산화 효능 향상 Ji Su Mun, Eun Mi Lee, Chang Won Kang, Hyun Jun Choi, Seong Hee Kang 문지수, 이은미, 강창원, 최현준, 강성희 Food Sci. Preserv. 2026;33(1):140-150. https://doi.org/10.11002/fsp.2026.33.1.140 HTML PDF PubReader	Research Article Evaluation of folate retention in ready-to-serve and ready-to-cook foods 즉석섭취식품 및 즉석조리식품의 엽산 조리 잔존율 분석 Jong-Kug Lee, Ye-Eun Park, Seo-Eun Park, Hui Jin Lee, Jiyeon Chun 이종국, 박예은, 박서은, 이희진, 천지연 Food Sci. Preserv. 2026;33(1):151-162. https://doi.org/10.11002/fsp.2026.33.1.151 HTML PDF PubReader
Research Article Development and physicochemical characterization of tomato kombucha formulated with banana lactic acid fermentate 바나나 유산 발효액을 첨가한 토마토 콤부차의 개발 및 이화학적 특성 Changhoon Lee, Wool Lim Park, Kwon-Il Seo 이창훈, 박울림, 서권일 Food Sci. Preserv. 2026;33(1):163-175. https://doi.org/10.11002/fsp.2026.33.1.163 HTML PDF PubReader	Research Note Tetracycline residues in organic and commercial eggs in public markets of Davao City, Philippines Mikhail Judd G. Espino, Jallyssiah Civ M. Panes, Maria Gwyneth A. Daclan, Eldee Shane B. Mirafuentes, Sat Krizzler M. Ordinario, Nicole Amberly T. Roco, Quinee Gwen E. Yap, Nelyn Mae T. Cadotdot, April Joy Parilla-Sarabila, Nikka Mae R. Elipio, Alfredo A. Hinay Food Sci. Preserv. 2026;33(1):176-181. https://doi.org/10.11002/fsp.2026.33.1.176 HTML PDF PubReader

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