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”.

예로부터 식품과 한약재로 널리 활용되어 온 매실은 호흡급등형 과실로 수확 후 상온에서 보관하면 며칠 내로 황변이 발생하고 물러지는 등 후숙이 빠르게 진행된다. 본 연구는 이러한 후숙이 진행될 때 수확 당시 색도가 품질과 영양적인 측면에 미치는 영향과 보관 조건에 따른 변화의 정도를 비교･분석하고자 한다. 이를 위해 같은 날에 수확한 매실을 색도에 따라 청매와 황매로 구분하고 상온, 냉장, 냉동 보관하는 동안에 발생되는 물리･화학적인 변화를 조사하였다. 수확 당일의 측정값과 비교하여 10~15% 이상 변하는데 소요되는 시간을 고려하면, 매실의 물성 변화는 저장기간 전반에 걸쳐 수확일의 색도 차이에 따라 뚜렷한 영향을 받지 않는 것으로 나타났다. 모든 저장 온도 조건에서 수확일과 비교한 실험일의 경도 감소가 가장 두드러졌고, 색도와 사과산의 변화도 빠르게 진행되었으나, 가용성 고형분과 pH의 변화는 거의 나타나지 않았다. 매실은 상온 보관의 경우 대략 4일 이내, 냉장 저장의 경우 대략 20일 이내에서 물성의 변화가 약 10% 이하로 적게 나타나며 품질을 유지하는 것으로 나타났다. 냉동 저장의 경우 색도와 경도는 저장 초기에 급격히 변하지만, 다른 물성은 대체로 장기간 유지되었다. 따라서 본 연구 결과를 토대로 저장 조건에 따른 물성 변화를 고려하여 매실의 저장 방법과 적절한 사용 시기를 결정할 것을 제안한다.

This study investigated the quality characteristics of beyolmijang prepared with corn (steamed and roasted corn) with different pretreatments and simultaneously added starter (Bacillus velezensis JH1). pH decreased, whereas total acidity showed a tendency to increase. The moisture content decreased slightly according to the fermentation period. In color, the L and b values decreased in all samples, whereas the a value showed a tendency to increase significantly. In microorganisms, sample D had more lactic acid bacteria, whereas the mold content was lower. The total polyphenol content was highest at six weeks in sample E, and other samples showed a tendency to decrease over eight weeks. Antioxidant activity increased significantly. In particular, the content in sample E was significantly higher. Reducing sugar showed a tendency to increase as the fermentation period increased. The highest content was found in sample C containing roasted corn at six weeks of fermentation. Amino nitrogen and ammonia nitrogen content increased in all samples. As a result of electronic tongue, sample E prepared with steamed corn, roasted corn, and lactic acid bacteria showed a low salty taste, sour taste, and high umami taste and was considered a good material for the development of byeolmijang.

The purpose of this study was to analyze the physicochemical properties by mixing ratio of soybean and peanut protein to secure basic data for developing alternative protein foods. As a result of analyzing the protein molecular weight pattern, it was confirmed that the specific molecular weight was affected by the soybean and peanut protein mixture. The content of glutamic acid, aspartic acid, arginine, glycine, serine, alanine, and tyrosine among nonessential amino acids was higher as the mixing ratio of peanut protein to soy protein was higher. However, the higher the peanut protein mixing ratio, the lower the water absorption capacity. Based on the results of this study, further studies, such as selecting soybean and peanut cultivars for determining the optimal mixing ratio of soybean and peanut protein and processing methods to improve physical properties, are necessary

This study was designed to evaluate antihyperglycemic and antihyperlipidemic effects of ethanol extracts of Taraxacum mongolicum (T.m.) on streptozotocin (STZ)-induced diabetic rats. Sprague-Dawley rats were randomly assigned to five groups: normal (NC), STZ-control (DC), and three experimental groups. Diabetes was induced in Sprague-Dawley rats with a single intravenous injection [45 mg/kg body weight (b.w.)] of STZ. An ethanol extract of T.m. was orally given to diabetic rats for 14 days. Three experimental groups were additionally treated with T.m. extract at doses of 1 g/kg b.w./day for T.m.-1, 2 g/kg b.w./day for T.m.-2, and 3 g/kg b.w./day for T.m.-3. Oral administration of T.m.-2 significantly increased their body weights. T.m.-1 and T.m.-2 significantly decreased aspartate aminotransferase (AST) levels than DC. T.m.-1 and T.m.-2 group significantly decreased blood glucose levels. Total cholesterol, triglycerides, and free fatty acids were significantly decreased whereas high-density lipoprotein cholesterol was significantly increased in groups treated with T.m. extract than those in the DC group. These results support the fact that administration of T.m. extract can reduce hyperglycemia and hyperlipidemia risk in diabetic rats.

In this study, the quality characteristics were compared by substituting allulose with a ratio of 0-40% instead of sugar used in dacquoise. The specific gravity and pH of the dacquoise dough were not significantly different, regardless of the allulose content. The spreadability was the highest in the sample using only sugar and decreased as the allulose content increased. Moisture content did not show a significant difference, the baking loss was the highest in the sample using 100% sugar, and there was no significant difference in the samples replaced with allulose. As a result of measuring the chromaticity of dacquoise, the L value and b value decreased and the a value showed a significant difference between the samples as the amount of substitution of allulose increased. Hardness increased as the replacement amount of allulose increased, while gumminess and chewiness showed similar trends. As a result of the sensory evaluation, the overall acceptability for the substitute sample of 100% sugar and 10% allulose was the highest. The maximum substitution ratio of allulose for dacquoise is considered to be 10%.

To enhance the efficacy of Abeliophyllum distichum leaves, extracts were prepared using different solvents for hydrolytic enzyme-treated Abeliophyllum distichum leaves. Physicochemical quality and antioxidant activity were measured. Soluble solids, reducing sugar, ascorbic acid, flavonoids, and polyphenols contents showed the lowest values in the control without enzyme treatment. However, they showed high contents in ethanol extract. In the case of enzyme treatment, their values were higher than those of the control. In particular, verbascoside content increased about 220 times more than that of the control group when treated with enzymes and extracted with 50% ethanol. pH was lowered upon enzymatic treatment. Regarding DPPH radical scavenging activity, for enzyme-free, 25% ethanol extract showed the highest activity among extracts with different solvents. For cellulase and pectinase-treated leaves, water extract showed the highest DPPH radical scavenging activity among extracts with different solvents. For leaves treated with enzyme combination, 50% ethanol extract showed the highest DPPH radical scavenging activity among extracts with different solvents. Regarding ABTS radical scavenging activity, it was generally higher in the 50% ethanol extract than in the water extract and 25% ethanol extract. In particular, verbascoside content was increased when the extract was prepared by co-treatment with enzymes and 50% ethanol.

This study investigates (1) the consumer characteristics of fresh-cut produce in Korea and (2) the expected taste of fresh-cut produce. To accomplish the first goal of this study, food purchase data from household panels collected by the Rural Development Administration from 2017 to 2020 were used. Further, an online survey was conducted about the expected taste regarding fresh-cut fruits and vegetables. The results revealed that younger consumers with more expenses on fresh fruits tend to buy more fresh-cut fruits. Similarly, younger consumers with more expenses on fresh vegetables and higher household incomes tend to purchase more fresh-cut vegetables. Furthermore, consumers expect more convenience from fresh-cut apples but less tastiness from fresh-cut apples than whole apples.