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

Jun 30, 2021

Comparative analysis of proximate composition, amino acid and fatty acid content, and antioxidant activities in fresh cuts of Korean native goat (Capra hircus coreanae) meat
흑염소 육의 부위별 일반 성분, 아미노산과 지방산 함량 및 항산화 활성 비교 분석

Sang-Ho Moon, Na Yeon Kim, Hye-Jin Seong, Sang Uk Chung, Yujiao Tang, Mirae Oh, Eun-Kyung Kim
문상호, 김나연, 성혜진, 정상욱, 당옥교, 오미래, 김은경

Korean J. Food Preserv. 2021;28(3):303-312.
https://doi.org/10.11002/kjfp.2021.28.3.303

The aim of this study was to evaluate the chemical compositions and antioxidant activities of different cuts of Korean native goat (Capra hircus coreanae) meat. Five wethers were used in this experiment. Samples were divided into four cuts: loin, leg, neck and rib. The proximate compositions and antioxidant activities of these cuts were determined using in vitro human digestion model. Results showed that dry matter content (27.25±0.26%) of the leg was higher than others (p<0.05). The contents of crude protein (65.31±1...
Article

Jun 30, 2021

Evaluation of randomly amplified polymorphic DNA-polymerase chain reaction method for the identification of eighteen lyophilized probiotics commercially available
제품화된 18종 동결건조 프로바이오틱스의 동정을 위한 RAPD-PCR 분석법 평가

Bo Som Lee, Soo-Yeon Yang, Boyoung Choi, Minjee Lee, O-Hyun Ban, Jungwoo Yang, Young Hoon Jung
이보솜, 양수연, 최보영, 이민지, 반오현, 양정우, 정영훈

Korean J. Food Preserv. 2021;28(3):313-317.
https://doi.org/10.11002/kjfp.2021.28.3.313

Identification of probiotics is crucial to ensure the quality of food products manufactured at the industrial scale. Although various techniques have been introduced for bacterial identification, randomly amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) is generally accepted as a conventional method for bacterial identification. In this study, RAPD-PCR method was evaluated for the identification of eighteen commercial probiotic strains. In results, cellular and product (lyophilized) forms of each probiotic strain were successfully...
Article

Jun 30, 2021

Effect of application time of 1-methylcyclopropene treatment on fruit quality attributes in ‘Fuji’ apples during simulated marketing period
1-Methylcyclopropene 처리시기가 모의유통기간 중 'Fuji' 사과의 품질에 미치는 영향

Jingi Yoo, In-Kyu Kang
유진기, 강인규

Korean J. Food Preserv. 2021;28(3):318-324.
https://doi.org/10.11002/kjfp.2021.28.3.318

This study was evaluated the effect of 1-methylcyclopropene (1-MCP) treatment on fruit quality of ‘Fuji’ apples during shelf life condition at room temperature (RT) after cold storage. Fruits were treated with 1-MCP at 0, 1st, and 2nd day after harvest, stored at 0°C cold storage for 3 months and assessed after 10, 20, and 30 days in RT shelf life condition after cold storage. After 30 days in RT, flesh firmness of untreated fruits was decreased to 45.8 Newton (N), while all of 1-MCP-treated fruits were maintained at 61.8-64.3 N. Interna...
Article

Jun 30, 2021

Quality characteristics of hot-air dried ‘Darae’ (Actinidia arguta) with different sugar osmotic dehydration pretreatment
당 삼투건조 전처리를 달리한 열풍건조 다래의 품질 특성

Ji-Young Choi, Jiyoon Kim, Jungsoo Kim, Saeul Jeong, Kyeom Ju Yun, Jihye Kim, Jong Tae Moon, Kwang-Deog Moon
최지영, 김지윤, 김정수, 정새울, 윤겸주, 김지혜, 문종태, 문광덕

Korean J. Food Preserv. 2021;28(3):325-335.
https://doi.org/10.11002/kjfp.2021.28.3.325

In this study, various osmosis pretreatments were performed and the quality characteristics were compared in order to develop the optimal hot-air dried ‘Darae’ product. Treatment groups were osmoticized with sugar (SUC) and sorbitol (SOR), and were divided according to the presence or absence of ascorbic acid treatment at 30 and 55, respectively. The SOR groups showed high weight reduction (%) and low moisture content. Among the SUC groups the treatments added with ascorbic acid added at 55 showed high drying efficiency. The browning of fru...
Article

Jun 30, 2021

Effect of high hydrostatic pressure treatment on quality characteristics of squid ‘Sikhae’ prepared with barley flour during storage
보리를 이용한 오징어 식해의 초고압처리에 의한 품질특성 변화

Jae Hun Yang, Na-Young Lee
양재훈, 이나영

Korean J. Food Preserv. 2021;28(3):336-343.
https://doi.org/10.11002/kjfp.2021.28.3.336

The changes in the quality of squid ‘Sikhae’ prepared with barley flour by high hydrostatic pressure processing (HHP) were investigated. The pH and amino nitrogen content (Amino-N) of the squid ‘Sikhae’ prepared with barley were 6.77 and 0.18%, respectively, and those on the 15 day of storage were 4.79 and 0.31%, respectively. The volatile basic nitrogen (VBN) content of the squid ‘Sikhae’ prepared with barley flour was 60.18 mg% in the untreated sample and 20.53 mg% in the HHP-processed sample on the 10 day of storage. The L* value...
Article

Jun 30, 2021

Quality characteristics of lotus root (Nelumbo nucifera G.) snacks according to heat treatment methods and conditions
열처리 방법 및 조건에 따른 연근스낵의 품질 특성

Ji-Young Choi, Junghoon Park, Jiyoon Kim, Jungsoo Kim, Saeul Jeong, Minhyun Kim, Sanghyeok Park, Kwang-Deog Moon
최지영, 박정훈, 김지윤, 김정수, 정새울, 김민현, 박상혁, 문광덕

Korean J. Food Preserv. 2021;28(3):344-355.
https://doi.org/10.11002/kjfp.2021.28.3.344

This work investigated the effects of various heating methods and conditions on the quality characteristics of lotus root (Nelumbo nucifera G.) snack. The lotus root snacks were processed using the following heating methods: oven heating (OV), microwave heating (MW), air frying (AF), and oil frying (FR). Twenty four samples were prepared based on the various temperatures and time durations used for heating. Based on the results of color and hardness analyses, OV (180°C, 9 min), MW (850 W, 8 min), AF (120°C, 10 min) and FR (180°C, 70 s...
Article

Jun 30, 2021

Growth changes and antioxidant activities of Romaine lettuce with plasma discharge water and bioblock treatment
플라즈마 방전수 및 바이오블록 처리를 달리한 로메인 상추의 생장변화 및 항산화 특성

Seo-Young Jeon, Jung-Min Sung, Seung-Hoon Baek, Ki-Hyun Kwon
전서영, 성정민, 백승훈, 권기현

Korean J. Food Preserv. 2021;28(3):356-363.
https://doi.org/10.11002/kjfp.2021.28.3.356

This study intended to analyze growth changes and antioxidant activities of Romaine lettuce by different treatments of microbubble plasma discharge water and bioblock (far-infrared radiation). Hydroponics were performed in smart farm environments, and the used Romaine lettuce was the Caesar's Green variety. The treatment conditions of Romaine lettuce (TRL) are as follows: TRL-1 was treated with plasma discharge water and 30 bioblocks, and TRL-2 was treated with plasma discharge water and 40 bioblocks. On the other hand, TRL-3 was not treated. R...
Article

Jun 30, 2021

Quality characteristics of string cheese added with red ginseng powder
홍삼 분말을 첨가한 스트링 치즈의 품질 특성

Jayeon Yoo, Jeongshin Choi, Kuk-Hwan Seol, Jeong-hee Yun, Jun-Sang Ham
유자연, 최정신, 설국환, 윤정희, 함준상

Korean J. Food Preserv. 2021;28(3):364-371.
https://doi.org/10.11002/kjfp.2021.28.3.364

According to health functional food law in Korea, red ginseng is classified as a health functional ingredient. In order to establish the optimal manufacturing condition of red ginseng string cheese, red ginseng powder was added to string cheese in different manufacturing processes which are raw milk before pasteurization (T1), curd before stretching (T2), and hot water for stretching curd (T3), respectively. After 2 weeks of storage period, the hardness of control cheese was lowest and decreased, as compared to 0 week, while the hardness of all...
Article

Jun 30, 2021

Phytochemical components and physiological activities of purple wheat bran ‘Arriheuk’ extracts
자색밀(아리흑) 추출물의 기능성 성분 및 생리활성

Hee-Yeon Jin, Sung-Hee Jeon, Kyeong-Hoon Kim, Chon-Sik Kang, Han-Seok Choi, Young Youn
진희연, 전성희, 김경훈, 강천식, 최한석, 윤영

Korean J. Food Preserv. 2021;28(3):372-383.
https://doi.org/10.11002/kjfp.2021.28.3.372

This study aimed to identify the phytochemical compounds in purple wheat bran ‘Arriheuk’ extract, with water, 50% ethanol and 70% ethanol and determine its physiological activities. Six types of flavonoids were identified in ‘Arriheuk’ extract using a HPLC analysis. The highest total polyphenol content was observed in the 70% ethanol extract, while the highest total flavonoid content was obtained both from the water and the 70% ethanol extracts of ‘Arriheuk’. 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity was signifi...
Article

Jun 30, 2021

Antioxidant and α-glucosidase inhibitory effects of Pethorum chinense Purch seed extracts
낙지다리(Penthorum chinense Pursh) 종자 추출물의 항산화 및 α-glucosidase 저해 활성

JunHyeok Kim, Jin Hyun Im, Chung Youl Park, Da Hyun Lee, Mi Hyun Lee, Young Ho Jung, Cho Hee Park, Chae Sun Na
김준혁, 임진현, 박충열, 이다현, 이미현, 정영호, 박초희, 나채선

Korean J. Food Preserv. 2021;28(3):384-390.
https://doi.org/10.11002/kjfp.2021.28.3.384

Penthorum chinense Pursh is a plant belonging to the Crassulaceae family and is a representative perennial herb that grows nationwide in watersides and wetlands. This study was conducted to enhance the competitiveness of wild plant seeds and contribute to the conservation of species diversity through the evaluation of antioxidant and antidiabetic activities of P. chinense seed extracts based on extraction solvents. The total phenolics content was 19.83 mg GAE/g seeds in the 75% ethanol extract, whereas the flavonoid content was th...
Article

Jun 30, 2021

Synthesis and physicochemical properties of polysaccharides by Gluconobacter oxydans with glycosyltransferase activity
Gluconobacter oxydans의 당 전이효소 활성을 이용한 다당류의 제조 및 배양액의 품질 특성

Ji Hye Jeong, Ji Yeong Park, Hyun Ji Lee, Ji-Ho Choi, Shin-Yeong Park, Chan Soon Park, Bo-Ram Park
정지혜, 박지영, 이현지, 최지호, 박신영, 박찬순, 박보람

Korean J. Food Preserv. 2021;28(3):391-402.
https://doi.org/10.11002/kjfp.2021.28.3.391

Dextran, a homologous polysaccharide with the main chain of glucose units composed by an α-1,6 glycosidic bond, is synthesized from dextrin by dextran-dextrinase (DDase), a transglucosidase, derived from acetic acid bacteria Gluconobacter oxydans and lactic acid bacteria (LAB). The effective culture conditions were examined for producing dextran via bio-conversion with acetic acid bacteria (AAB) demonstrating DDase activity in various medium compositions during 0 to 7 days with or without glycerol addition (2%, v/v) and different degr...
Article

Jun 30, 2021

Inhibitory effects of Tunisian plants extracts on oxidative stress and lipid accumulation in HepG2 cells
튀니지 식물 11종 추출물의 HepG2 세포에서 산화적 스트레스 및 지질 축적 억제 효과

SukJin Kim, Gun-Hee Kim
김숙진, 김건희

Korean J. Food Preserv. 2021;28(3):403-415.
https://doi.org/10.11002/kjfp.2021.28.3.403

This study was undertaken to evaluate the antioxidative and lipid accumulation inhibitory effects in HepG2 cell of 11 Tunisian plants extracts. Total phenolics contents (TPC), and total flavonoid contents (TFC) of 11 plants extracts were measured, and antioxidative activities was analyzed using DPPH, ABTS, FRAP, ORAC and TBA assay. Inhibitory effect of oxidative stress was evaluated by cell viability and lipid peroxidation level in H₂O₂-treated HepG2 cells. Lipid accumulation inhibitory effect was determined by Oil-Red-O s...
Article

Jun 30, 2021

Fermentation characteristics and inhibitory effect of brown rice vinegar on adipocyte differentiation in 3T3-L1 cells
현미발효식초의 발효특성 및 3T3-L1 지방세포 분화억제 효과

Eun Ah Sim, Hyeon Hwa Oh, Do Youn Jeong, Geun-Seoup Song, Young-Soo Kim
심은아, 오현화, 정도연, 송근섭, 김영수

Korean J. Food Preserv. 2021;28(3):416-425.
https://doi.org/10.11002/kjfp.2021.28.3.416

The brown rice vinegar was prepared by adding 10% of vinegar starter, and incubated using the strain Acetobacter pasteurianus JBA172705. The alcohol concentration of brown rice liquor was adjusted to 6%, and seed vinegar was added to 10%. Then, it was cultured by shaking for 16 days (30°C, 120 rpm). After fermentation, brown rice vinegar was extracted with 70% ethanol to evaluate the anti-obesity effect using 3T3-L1 adipocyte cells. The total acidity of brown rice vinegar increased to 6.43% after 16 days of fermentation, and acetic ac...
Article

Jun 30, 2021

Antimicrobial activity and stability of Prunus mume fruit extract against Streptococcus mutans KCCM 40105 strain
매실 추출물의 Streptococcus mutans KCCM 40105 균주에 대한 항균활성 및 안정성

Bok-Seon Kim, Myung-Won Park, Dae-Sub Hwang, Hyo-Gyeong Woo, Cheol-Min Kim, Hui-Won Lee, Hong-Bi Han, Jae-Hee Jeong, So-Mang Kim, Chang-Ki Huh
김복선, 박명원, 황대섭, 우효경, 김철민, 이희원, 한홍비, 정재희, 김소망, 허창기

Korean J. Food Preserv. 2021;28(3):426-436.
https://doi.org/10.11002/kjfp.2021.28.3.426

In this study, natural materials with antibacterial activity against the Streptococcus mutans KCCM 40105 strain were selected, and the most efficient extraction conditions were observed. The active substance was stable under various treatment conditions. Of the 10 food materials groups, only Prunus mume fruit showed antibacterial activity against S. mutans strains. The antimicrobial activity by the various extraction solvents was 18.66 mm (clear zone diameter) in the ethanol extract and 20.18 mm in the water extract. Measur...
Article

Jun 30, 2021

Antiviral effect of persimmon (Diospyros kaki Thunb. cv. Cheongdo-Bansi) extracts on murine norovirus
청도반시 추출물의 murine norovirus에 대한 항바이러스 효과

Jaein Choe, Hyeju Jung, Changsun Choi, Mi-Kyung Park
최재인, 정혜주, 최창순, 박미경

Korean J. Food Preserv. 2021;28(3):437-444.
https://doi.org/10.11002/kjfp.2021.28.3.437

Norovirus infections are one of the most significant causes of foodborne outbreaks worldwide. This study aimed to investigate the antiviral effects of persimmon (Diospyros kaki Thunb. cv. Cheongdo-Bansi) extracts on murine norovirus (MNV). Persimmon extracts obtained by solvent extraction and squeezing, prior to freeze-drying were evaluated by determining the yield and tannin contents. The cytotoxicity and antiviral effect of persimmon extracts were determined using a 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) ass...

CURRENT ISSUE: Jun 2021, Vol. 28 , No. 3

Article Comparative analysis of proximate composition, amino acid and fatty acid content, and antioxidant activities in fresh cuts of Korean native goat (Capra hircus coreanae) meat 흑염소 육의 부위별 일반 성분, 아미노산과 지방산 함량 및 항산화 활성 비교 분석 Sang-Ho Moon, Na Yeon Kim, Hye-Jin Seong, Sang Uk Chung, Yujiao Tang, Mirae Oh, Eun-Kyung Kim 문상호, 김나연, 성혜진, 정상욱, 당옥교, 오미래, 김은경 Korean J. Food Preserv. 2021;28(3):303-312. https://doi.org/10.11002/kjfp.2021.28.3.303 HTML PDF PubReader	Article Evaluation of randomly amplified polymorphic DNA-polymerase chain reaction method for the identification of eighteen lyophilized probiotics commercially available 제품화된 18종 동결건조 프로바이오틱스의 동정을 위한 RAPD-PCR 분석법 평가 Bo Som Lee, Soo-Yeon Yang, Boyoung Choi, Minjee Lee, O-Hyun Ban, Jungwoo Yang, Young Hoon Jung 이보솜, 양수연, 최보영, 이민지, 반오현, 양정우, 정영훈 Korean J. Food Preserv. 2021;28(3):313-317. https://doi.org/10.11002/kjfp.2021.28.3.313 HTML PDF PubReader
Article Effect of application time of 1-methylcyclopropene treatment on fruit quality attributes in ‘Fuji’ apples during simulated marketing period 1-Methylcyclopropene 처리시기가 모의유통기간 중 'Fuji' 사과의 품질에 미치는 영향 Jingi Yoo, In-Kyu Kang 유진기, 강인규 Korean J. Food Preserv. 2021;28(3):318-324. https://doi.org/10.11002/kjfp.2021.28.3.318 HTML PDF PubReader	Article Quality characteristics of hot-air dried ‘Darae’ (Actinidia arguta) with different sugar osmotic dehydration pretreatment 당 삼투건조 전처리를 달리한 열풍건조 다래의 품질 특성 Ji-Young Choi, Jiyoon Kim, Jungsoo Kim, Saeul Jeong, Kyeom Ju Yun, Jihye Kim, Jong Tae Moon, Kwang-Deog Moon 최지영, 김지윤, 김정수, 정새울, 윤겸주, 김지혜, 문종태, 문광덕 Korean J. Food Preserv. 2021;28(3):325-335. https://doi.org/10.11002/kjfp.2021.28.3.325 HTML PDF PubReader
Article Effect of high hydrostatic pressure treatment on quality characteristics of squid ‘Sikhae’ prepared with barley flour during storage 보리를 이용한 오징어 식해의 초고압처리에 의한 품질특성 변화 Jae Hun Yang, Na-Young Lee 양재훈, 이나영 Korean J. Food Preserv. 2021;28(3):336-343. https://doi.org/10.11002/kjfp.2021.28.3.336 HTML PDF PubReader	Article Quality characteristics of lotus root (Nelumbo nucifera G.) snacks according to heat treatment methods and conditions 열처리 방법 및 조건에 따른 연근스낵의 품질 특성 Ji-Young Choi, Junghoon Park, Jiyoon Kim, Jungsoo Kim, Saeul Jeong, Minhyun Kim, Sanghyeok Park, Kwang-Deog Moon 최지영, 박정훈, 김지윤, 김정수, 정새울, 김민현, 박상혁, 문광덕 Korean J. Food Preserv. 2021;28(3):344-355. https://doi.org/10.11002/kjfp.2021.28.3.344 HTML PDF PubReader
Article Growth changes and antioxidant activities of Romaine lettuce with plasma discharge water and bioblock treatment 플라즈마 방전수 및 바이오블록 처리를 달리한 로메인 상추의 생장변화 및 항산화 특성 Seo-Young Jeon, Jung-Min Sung, Seung-Hoon Baek, Ki-Hyun Kwon 전서영, 성정민, 백승훈, 권기현 Korean J. Food Preserv. 2021;28(3):356-363. https://doi.org/10.11002/kjfp.2021.28.3.356 HTML PDF PubReader	Article Quality characteristics of string cheese added with red ginseng powder 홍삼 분말을 첨가한 스트링 치즈의 품질 특성 Jayeon Yoo, Jeongshin Choi, Kuk-Hwan Seol, Jeong-hee Yun, Jun-Sang Ham 유자연, 최정신, 설국환, 윤정희, 함준상 Korean J. Food Preserv. 2021;28(3):364-371. https://doi.org/10.11002/kjfp.2021.28.3.364 HTML PDF PubReader
Article Phytochemical components and physiological activities of purple wheat bran ‘Arriheuk’ extracts 자색밀(아리흑) 추출물의 기능성 성분 및 생리활성 Hee-Yeon Jin, Sung-Hee Jeon, Kyeong-Hoon Kim, Chon-Sik Kang, Han-Seok Choi, Young Youn 진희연, 전성희, 김경훈, 강천식, 최한석, 윤영 Korean J. Food Preserv. 2021;28(3):372-383. https://doi.org/10.11002/kjfp.2021.28.3.372 HTML PDF PubReader	Article Antioxidant and α-glucosidase inhibitory effects of Pethorum chinense Purch seed extracts 낙지다리(Penthorum chinense Pursh) 종자 추출물의 항산화 및 α-glucosidase 저해 활성 JunHyeok Kim, Jin Hyun Im, Chung Youl Park, Da Hyun Lee, Mi Hyun Lee, Young Ho Jung, Cho Hee Park, Chae Sun Na 김준혁, 임진현, 박충열, 이다현, 이미현, 정영호, 박초희, 나채선 Korean J. Food Preserv. 2021;28(3):384-390. https://doi.org/10.11002/kjfp.2021.28.3.384 HTML PDF PubReader
Article Synthesis and physicochemical properties of polysaccharides by Gluconobacter oxydans with glycosyltransferase activity Gluconobacter oxydans의 당 전이효소 활성을 이용한 다당류의 제조 및 배양액의 품질 특성 Ji Hye Jeong, Ji Yeong Park, Hyun Ji Lee, Ji-Ho Choi, Shin-Yeong Park, Chan Soon Park, Bo-Ram Park 정지혜, 박지영, 이현지, 최지호, 박신영, 박찬순, 박보람 Korean J. Food Preserv. 2021;28(3):391-402. https://doi.org/10.11002/kjfp.2021.28.3.391 HTML PDF PubReader	Article Inhibitory effects of Tunisian plants extracts on oxidative stress and lipid accumulation in HepG2 cells 튀니지 식물 11종 추출물의 HepG2 세포에서 산화적 스트레스 및 지질 축적 억제 효과 SukJin Kim, Gun-Hee Kim 김숙진, 김건희 Korean J. Food Preserv. 2021;28(3):403-415. https://doi.org/10.11002/kjfp.2021.28.3.403 HTML PDF PubReader
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