This study analyzed the determinants that affect the purchase of ready-to-cook seafood products using the “Consumer Attitude Survey on Processed Foods” from 2018 to 2021. Dietary lifestyle, food awareness and preference survey questions were categorized, and factors affecting the purchase probability of ready-to-cook seafood were identified through a binomial logit model. The main research findings are as follows. First, consumers had higher preference for quality, safety, and new taste factors than health and price factors when purchasing HMR (Home Meal Replacement). Second, through binomial logit model analysis, the probability of purchasing ready-to-cook seafood products was low in the group pursuing taste and economy. On the other hand, the purchase probability was high in the group seeking convenience. Third, the purchase probability of ready-to-cook seafood products was higher in households with two or more persons than in single-person households. These results suggest that differentiated product development and marketing strategies should be needed for each consumer groups in the seafood convenience food market

E171, a mixture of titanium dioxide, has been widely used as a food additive due to its whitening effect and low toxicity. However, it has been proven that E171 is no longer safe for public health. So far, there are insufficient studies on the toxic effects of E171 on organisms especially using standardized test methods. In this study, toxicity assessments of E171 to two aquatic species, water flea (Daphnia magna) and zebrafish (Danio rerio), were performed using modified standardized test methods based on the physicochemical properties of E171. The hydrodynamic diameter, polydispersity index, and turbiscan stability index (TSI) were measured to ensure the dispersion stability of E171 in exposure media during the test period. The EC50 for immobilization of water flea was 141.7 mg L-1 while zebrafish was not affected until 100 mg L-1 of E171. Measurements of reactive oxygen species (ROS) and antioxidant enzyme activities confirmed that E171 induced oxidative stress, leading to the activation of superoxide dismutase and catalase in both water flea and zebrafish, although the expression of antioxidant enzyme genes differed between species. These results suggested the potential risk of E171 to aquatic organisms and provided toxicological insights into the impacts of E171 on the environment.

Sustainable and healthy diet is a challenge in recent world. Despite the global depletion of water resources, Korea has no system for controlling its water footprint. This study established the water footprint tables of Korean food using the Water Footprint Network databases, and applied them into two meal plans for 19~64 year-old adults recommended in the Dietary Reference Intakes for Koreans 2020. Nut, oil, and meat’s water footprints were higher and those of fruit and vegetable were lower. Sesame oil had the highest water footprint of 21,793 L/kg and pineapple had the lowest domestic water footprint of 102 L/kg. Water footprint of one serving size of beef was 925 L, that of chicken was 260 L, and those of soybean were 43 L in global and 81 L in domestic. The water footprint of the recommended 2,400 kcal meal plan was 2,882 L, and that of 1,900 kcal meal plan was 1,915 L. The water resources can be saved by choosing food with lower water footprint. The results of this study can be used in the further researches for more sustainable and healthier Korean diet.

The image and emotions associated with Korean food were investigated in 24 food workers (12 Koreans and 12 foreigners) living in Korea. There are a total of 22 terms for the image of Korean food of Koreans and foreigners, including 7 common words, and a total of 33 terms for emotion, including 10 common words. Differences in the images and emotions associated with the perception of Korean food according to the characteristics of the country and region and Korean food experience were established in foreign food workers. In the images of Korean food, Koreans mentioned ‘jeong, sharing, balanced, Korean table setting, seasonal (seasonality), yearning, trust’, whereas foreigners mentioned ‘red, spicy, distinctive flavor, repulsion, sweet, non-salty, tradition and history, and unfamiliarity’. In Korean food emotions, Koreans were “relaxing, friendly, maternal, hospitable, nostalgic, exotic, clean, trust, delicious, touching, and free”, whereas foreigners were “happy, appealing, enthusiastic, excited, uncomfortable, worried, adventurous, nervous, joyful, fusion, food-cultural, and amazing”.

There has been increased interest in lignans due to their potential effect in reducing the risk of developing several diseases. To evaluate lignan contents, sensitive and accurate methods should be developed for their quantification in food. The present study aimed to validate a liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for the quantification of 5 lignans: lariciresinol (Lar), matairesinol (Mat), pinoresinol (Pin), secoisolariciresinol (Seco), and syringaresinol (Syr). The validation included selectivity, linearity, recovery, accuracy, and precision. The method was proved to be specific, with a linear response (R2≥0.99). The limits of detection were 0.040~0.765 μg/100 g and the limits of quantification were 0.114~1.532 μg/100 g. Recoveries were 90.588~109.053% for black sesame powder. Relative standard deviations of repeatability and reproducibility were below 5%. Total lignan contents of roasted coffee bean, oat, and blacksoy bean were 105.702 μg/100 g, 78.965 μg/100 g, and 165.521 μg/100 g, respectively. These results showed that LC-MS/MS analysis would be effective in producing acceptable sensitivity, accuracy, and precision in five lignan analyses.

Umami taste-yielding foods, such as, Joseonganjang, dried anchovies, dried shiitake, dried Konbu (kelp), and Yukjeot, are widely used in the Korean cuisine as soup base. While Umami taste enhancement related to Kokumi taste substances has been proposed in human sensory studies, the potential action of Kokumi taste substances has not been explored on calcium-sensing receptors (CaSR), here referred to as Kokumi taste receptors. In this study, we investigated the effect of Umami taste-yielding foods on Kokumi taste receptors using cells expressing human CaSR. We monitored the temporal changes in intracellular Ca2+ in HEK293T cells expressing CaSR in response to aqueous extract of Joseonganjang, dried anchovies, dried shiitake, dried Konbu, and Yukjeot. Kokumi substances tested-glutathione and γ-Glu-Val-Gly- evoked intracellular Ca2+ influx in a concentration-dependent manner. A similar increment of intracellular Ca2+ influx was induced by Joseonganjang, Yukjeot, and dried anchovies, but not by dried shiitake and dried Konbu. Only Joseonganjang- and Yukjeot-evoked intracellular Ca2+ influx was significantly reduced by NPS 2143, a CaSR-specific antagonist. These data indicated that some Umami substances/Umami-yielding materials could activate CaSR, but this property was not observed for all the Umami tasting substances.

The influence of the food value consumption type of MZ generation on food choice attribute and sustainable food consumption behavior was studied using structural equation modeling. A survey was conducted on April 11~17, 2022, among panels aged 20 to 39. A total of 350 valid replicates (100%) were analyzed using statistical program SPSS The validity of the measurement instrument was verified through exploratory factor analysis and confirmatory factor analysis. The data reliability was confirmed using Cronbach’s alpha coefficient. The hypothesis was verified by performing path analysis through structural equation modeling using AMOS. Regarding the influence of food choice characteristics on sustainable food consumption behavior, health has a significant positive (+) effect on the selection consumption behavior of certified food and local food. Among food value consumption categories social value consumption has a significant negative (－) influence on the consumption behavior of certified food and the choice of local food. Ethical value consumption has a significant positive (+) influence on the selection consumption behavior of certified food and local food. This study is significant because it has identified sustainable food consumption behaviors that domestic consumers can adopt daily. It can use as baseline data for preparing political and institutional measures.