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.
Article

Jul 31, 2021

Hyperspectral imaging technigue for monitoring moisture content of blueberry during the drying process

Ji-Young Choi, Jiyoon Kim, Jungsoo Kim, Saeul Jeong, Minhyun Kim, Sanghyeok Park, Kwang-Deog Moon

Korean J. Food Preserv. 2021;28(4):445-455.
https://doi.org/10.11002/kjfp.2021.28.4.445

Changes in the moisture content (MC) of blueberries during drying was monitored by hyperspectral image analysis, and the degree of drying was determined using the partial least squares (PLS) model. Blueberries (n=820) were dried at 35°C for 0 (control), 3, 6, 9 and 12 days. The PLS discriminant analysis prediction accuracy of smoothing the pre-processed data was the highest. Regression coefficients were high at 706, 790, 827, 868, and 894 nm, corresponding to water molecules and carbohydrates (830-840 nm). To develop a prediction model for b...
Article

Jul 31, 2021

Evaluation of the quality characteristics of protein cubes supplemented with moringa leaf (Moringa oleifera Lam.) and green tea powders

Chae-Wan Baek, Jeung-Hee Lee

Korean J. Food Preserv. 2021;28(4):456-468.
https://doi.org/10.11002/kjfp.2021.28.4.456

The biological activities of moringa leaf and green tea powders were compared, and the quality characteristics of protein cubes supplemented with these powders (5% and 7.5%, respectively) were evaluated. The green tea powder had higher chlorophyll, essential fatty acid, total polyphenol (TPC), and flavonoid (TFC) contents than the moringa leaf powder. The green tea powder had higher levels of 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity (DPPH RSC), Trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power...
Article

Jul 31, 2021

Effects of gelling agents and sugar substitutes on the quality characteristics of carrot jelly

Jong Jin Park, Ibukunoluwa Fola Olawuyi, Gwang Deok Park, Won Young Lee

Korean J. Food Preserv. 2021;28(4):469-479.
https://doi.org/10.11002/kjfp.2021.28.4.469

In this study, the quality characteristics of carrot jellies prepared using different gelling agents (gelatin and carrageenan) and sugar substitutes (sucrose, sorbitol, and xylitol) were evaluated. The effects of gelling agents and sugar substitutes on the pH, °Brix, color, syneresis, melting-down rate, textural properties, and sensory acceptance of the jellies were determined. Textural analysis indicated that gelatin-based jellies containing sugar substitutes sorbitol and xylitol showed higher hardness than that of gelatin-based jelly conta...
Article

Jul 31, 2021

Quality and antioxidant properties of wheat cookies supplemented with maqui berry powder

Hye Ju Jeon, Jun Ho Lee

Korean J. Food Preserv. 2021;28(4):480-488.
https://doi.org/10.11002/kjfp.2021.28.4.480

Wheat-based products have been supplemented with various health-promoting ingredients to improve their overall qualities. Maqui berries are one of the healthiest berries in nature; however, their use in cookie making has not been reported. Herein, we aimed to develop functionally and nutritionally improved wheat cookies by partially replacing white wheat flour with maqui berry powder (MBP). We prepared cookies supplemented with different MBP concentrations (2.5%, 5%, 7.5%, and 10%) and compared their quality characteristics and antioxidant acti...
Article

Jul 31, 2021

Phenylpropanoids, lignan glucosides, feruloyltyramines, and flavonoid glycosides, as antioxidative compounds from aerial parts of Suaeda japonica

Gyu-Yeon Oh, Young-Seung Lee, Tae-Il Jeon, Kyung-Sik Ham, Jae-Hak Moon, Jeong-Yong Cho

Korean J. Food Preserv. 2021;28(4):489-500.
https://doi.org/10.11002/kjfp.2021.28.4.489

Sixteen antioxidative compounds were purified and isolated from the aerial parts of Suaeda japonica by column chromatography using Amberlite XAD-2 and octadecylsilane columns and high-performance liquid chromatography. These compounds, esculin (1), citrusin D (2), scopolin (3), cichoriin (4), isorhamnetin 3-O-rutinoside-7-O-β- D-glucopyranoside (5), 3'-methoxytaxifolin 7-O-β-D-glucopyranoside (6), (+)-lyoniresinol 3a-O-β-D-glucopyranoside (7), (2R,3R,4S)-isolariciresinol 3a-O-�...
Article

Jul 31, 2021

Evaluation of the physicochemical properties of starch isolated from thinned young ‘Fuji’ apples compared to corn and potato starches

Han-Sol Park, Hun-Sik Chung

Korean J. Food Preserv. 2021;28(4):501-509.
https://doi.org/10.11002/kjfp.2021.28.4.501

Apple thinning is performed to enhance the mature fruit size and quality; however, most thinned young fruits, which contain a high starch content compared to that in mature fruits, are discarded. To increase the utilization of thinned apples, it is necessary to analyze the various characteristics of the starch isolated from these fruits. We investigated the chemical, morphological, pasting, digestive, and syneresis properties of the starch from young ‘Fuji’ apples thinned 60 days after full bloom, and compared them with those of corn and po...
Article

Jul 31, 2021

Effect of particle size on the physicochemical and morphological properties of Hypsizygus marmoreus mushroom powder and its hot-water extracts

Emmanuel Hitayezu, Yoon-Han Kang

Korean J. Food Preserv. 2021;28(4):504-549.
https://doi.org/10.11002/kjfp.2021.28.4.540

Hypsizygus marmoreus, an edible mushroom with various functional properties, was prepared to obtain coarse and superfine powders. We evaluated the effect of particle size on mushroom powder quality. The water absorption index and total dietary fiber contents of superfine powders (average median diameter, 4.791 μm) were 5.79 g/g and 28.50 g/100 g, respectively, which were higher than the corresponding values of coarse powder (average median diameter, 168.085 μm). Similarly, extracts prepared from the superfine mushroom powders exhibite...
Article

Jul 31, 2021

Optimization of ultrasonic-assisted extraction of polyphenols and antioxidants from cumin (Cuminum cyminum L.)

Anvar Shamsiev, Jongjin Park, Ibukunoluwa Fola Olawuyi, Golden Odey, Wonyoung Lee

Korean J. Food Preserv. 2021;28(4):510-521.
https://doi.org/10.11002/kjfp.2021.28.4.510

Ultrasonic-assisted extraction (UAE) using response surface methodology (RSM) was employed for the highly efficient extraction of bioactive compounds such as polyphenols and antioxidants from cumin (Cuminum cyminum L.) seeds. A central composite design (CCD) consisting of three variables and five levels was used to estimate the significance of each process variable in the application of UAE for cumin seed extraction. Process variables optimized were ethanol concentration (0-80%, v/v), extraction time (15-75 min), and extraction temperatu...
Article

Jul 31, 2021

Extraction optimization of luteolin, antioxidant compound, from Arachis hypogaea L. hull using response surface methodology

Inonge Noni Siziya, Dong-Ho Seo, Hyeonhwa Oh, Hyeon-Jin Kang, Young-Soo Kim

Korean J. Food Preserv. 2021;28(4):522-531.
https://doi.org/10.11002/kjfp.2021.28.4.522

Luteolin is the most abundant phytochemical phenolic compound contained within peanut hulls and has broad pharmacological characteristics and high bioavailability. In this study, the extraction conditions for luteolin from peanut hulls were optimized. The effects of methanol concentration and reaction temperature on luteolin solubility were determined using the central composite design (CCD) under response surface methodology. Luteolin content within in the extracts increased with increasing temperature and organic solvent-to-water ratios. The ...
Article

Jul 31, 2021

Growth of Salmonella in napa cabbage kimchi during fermentation

Yukyung Choi, Soomin Lee, Heeyoung Lee, Jung Hyun Kim, Sejeong Kim, Jimyeong Ha, Jeeyeon Lee, Hyemin Oh, Yohan Yoon

Korean J. Food Preserv. 2021;28(4):532-539.
https://doi.org/10.11002/kjfp.2021.28.4.532

This study evaluated the growth of Salmonella in napa cabbage kimchi during fermentation. The Baranyi model was fitted to the Salmonella growth data to calculate lag phase duration (LPD), maximum specific growth rate (μ_max), initiation time of decrease (ITD), shoulder period (SP), and death rate (DR). The effects of temperature on kinetic parameters were analyzed using a polynomial model. In the growth phase, LPD (180.00-4.81 h) decreased and μ_max (0.000-0.592 log CFU/g/h) increased (p<0.05). However, I...

CURRENT ISSUE: Jul 2021, Vol. 28 , No. 4

Article Hyperspectral imaging technigue for monitoring moisture content of blueberry during the drying process Ji-Young Choi, Jiyoon Kim, Jungsoo Kim, Saeul Jeong, Minhyun Kim, Sanghyeok Park, Kwang-Deog Moon Korean J. Food Preserv. 2021;28(4):445-455. https://doi.org/10.11002/kjfp.2021.28.4.445 HTML PDF PubReader	Article Evaluation of the quality characteristics of protein cubes supplemented with moringa leaf (Moringa oleifera Lam.) and green tea powders Chae-Wan Baek, Jeung-Hee Lee Korean J. Food Preserv. 2021;28(4):456-468. https://doi.org/10.11002/kjfp.2021.28.4.456 HTML PDF PubReader
Article Effects of gelling agents and sugar substitutes on the quality characteristics of carrot jelly Jong Jin Park, Ibukunoluwa Fola Olawuyi, Gwang Deok Park, Won Young Lee Korean J. Food Preserv. 2021;28(4):469-479. https://doi.org/10.11002/kjfp.2021.28.4.469 HTML PDF PubReader	Article Quality and antioxidant properties of wheat cookies supplemented with maqui berry powder Hye Ju Jeon, Jun Ho Lee Korean J. Food Preserv. 2021;28(4):480-488. https://doi.org/10.11002/kjfp.2021.28.4.480 HTML PDF PubReader
Article Phenylpropanoids, lignan glucosides, feruloyltyramines, and flavonoid glycosides, as antioxidative compounds from aerial parts of Suaeda japonica Gyu-Yeon Oh, Young-Seung Lee, Tae-Il Jeon, Kyung-Sik Ham, Jae-Hak Moon, Jeong-Yong Cho Korean J. Food Preserv. 2021;28(4):489-500. https://doi.org/10.11002/kjfp.2021.28.4.489 HTML PDF PubReader	Article Evaluation of the physicochemical properties of starch isolated from thinned young ‘Fuji’ apples compared to corn and potato starches Han-Sol Park, Hun-Sik Chung Korean J. Food Preserv. 2021;28(4):501-509. https://doi.org/10.11002/kjfp.2021.28.4.501 HTML PDF PubReader
Article Effect of particle size on the physicochemical and morphological properties of Hypsizygus marmoreus mushroom powder and its hot-water extracts Emmanuel Hitayezu, Yoon-Han Kang Korean J. Food Preserv. 2021;28(4):504-549. https://doi.org/10.11002/kjfp.2021.28.4.540 HTML PDF PubReader	Article Optimization of ultrasonic-assisted extraction of polyphenols and antioxidants from cumin (Cuminum cyminum L.) Anvar Shamsiev, Jongjin Park, Ibukunoluwa Fola Olawuyi, Golden Odey, Wonyoung Lee Korean J. Food Preserv. 2021;28(4):510-521. https://doi.org/10.11002/kjfp.2021.28.4.510 HTML PDF PubReader
Article Extraction optimization of luteolin, antioxidant compound, from Arachis hypogaea L. hull using response surface methodology Inonge Noni Siziya, Dong-Ho Seo, Hyeonhwa Oh, Hyeon-Jin Kang, Young-Soo Kim Korean J. Food Preserv. 2021;28(4):522-531. https://doi.org/10.11002/kjfp.2021.28.4.522 HTML PDF PubReader	Article Growth of Salmonella in napa cabbage kimchi during fermentation Yukyung Choi, Soomin Lee, Heeyoung Lee, Jung Hyun Kim, Sejeong Kim, Jimyeong Ha, Jeeyeon Lee, Hyemin Oh, Yohan Yoon Korean J. Food Preserv. 2021;28(4):532-539. https://doi.org/10.11002/kjfp.2021.28.4.532 HTML PDF PubReader

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