ORCID Profile
0000-0002-6315-5996
Current Organisations
The Univeristy of Queensland
,
University of British Columbia
,
University of Reading
,
Institute of Chemistry Ceylon
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Research Topics
In Research Link Australia (RLA), "Research Topics" refer to ANZSRC FOR and SEO codes. These topics are either sourced from ANZSRC FOR and SEO codes listed in researchers' related grants or generated by a large language model (LLM) based on their publications.
Top 5 Research Topics
ANZSRC Field of Research (FoR)
Aboriginal and Torres Strait Islander environmental knowledges | Food Packaging, Preservation and Safety | Food Processing | Intellectual property law | Aboriginal and Torres Strait Islander information and knowledge management systems | Food Chemistry and Molecular Gastronomy (excl. Wine) | Food Sciences | Aboriginal and Torres Strait Islander environmental knowledges and management
ANZSRC Socio-Economic Objective (SEO)
Nutrition | Aboriginal and Torres Strait Islander Development and Welfare | Processed Fruit and Vegetable Products (incl. Fruit Juices) |
Related Links
Publications
Responsive small-molecule luminescence probes for sulfite/bisulfite detection in food samples
Publisher: Elsevier BV
Date: 03-2021
An integrated approach for harvesting Natal plum (Carissa macrocarpa) for quality and functional compounds related to maturity stages
Publisher: Elsevier BV
Date: 09-2019
DOI: 10.1016/J.FOODCHEM.2019.04.102
Abstract: This study aims to link morphological and physico-chemical parameters with maturity stages of Natal plum (Carissa macrocarpa), an edible southern African fruit. Harvesting via an integrative holistic approach is recommended for optimal quality and functional compounds. Fruits at dark green (M1), light green (M2), colour break or pink (M3), red (M4), dark red (M5) stages were harvested in 2016 and 2017 seasons. The principal component analysis illustrated the colour value a* (redness), fruit weight, size (length and width), sugars (glucose and fructose), ascorbic acid content, cyanidin derivatives (cyanidin-3-O-pyranoside, cyanidin 3-O-β-sambubioside, cyanidin-3-O-glucoside), naringenin 4'-O-glucoside, and antioxidant property (FRAP) were higher in the following order of maturity stages M5 > M4 > M3 > M2 > M1. Quercetin 3-O-rhamnosyl galactoside and glucoside were higher in green (h° higher) firm M1 to M3 stages. A strong correlation exists between fruit weight, size, a* value and cyanidin derivatives or naringenin 4'-O-glucoside or ascorbic acid content or antioxidant activity. Thus, the M4 and M5 stages of Natal plum can serve as functional food.
Formulation, characterization, and stability of food grade oil‐in‐water nanoemulsions of essential oils of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum
Publisher: Wiley
Date: 22-07-2022
DOI: 10.1111/JFS.13001
Abstract: Oil‐in‐water nanoemulsions were formulated using sunflower oil mixed with each of the essential oils of Tasmannia lanceolata (Tasmanian pepper leaf [TPL]), Backhousia citriodora (lemon myrtle [LM]) and Syzygium anisatum (anise myrtle [AM]) and stabilized with Tween 80 using ultrasonication. An oil‐surfactant ratio of 3:1 was found to produce the lowest emulsion droplet sizes of 96.6 nm for LM, 122.2 nm for AM and 131.8 nm for TPL. Increase in surfactant concentration above 10r resulted in larger droplet sizes, 165.8–2,647.2 nm for LM (radius, r = .82), 153.7–2,573.5 nm for AM ( r = .93) and 157.4–2,621.6 nm for TPL ( r = .83). Sonication for 3 min produced smaller droplet size however, sonication for 9 min resulted in increase of droplet size by 1.48, 1.43 and 1.47 times for oils of LM ( r = .82), AM ( r = .93) and TPL ( r = .83), respectively. A positive correlation was found between sonication litude (20–50%) and droplet size for nanoemulsions of LM ( r = .93), AM ( r = .98) and TPL ( r = .95). TPL and LM nanoemulsions showed broad‐ spectrum antimicrobial activities against yeasts and bacteria. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) against weak‐acid resistant yeasts were between 0.001–0.003 and 0.002–0.007 mg/ml for nanoemulsion of TPL and between 0.003–0.014 mg/ml and 0.005–0.027 for nanoemulsion of LM, respectively. The stability and antimicrobial activity of TPL and LM essential oil nanoemulsions confirm their potential for application as food preservatives especially in beverage products that are commonly spoiled by weak‐acid resistant yeasts.
Fish Silage as Replacement of Fishmeal in Red Tilapia Feeds
Publisher: Informa UK Limited
Date: 03-04-2015
Anti-Yeast Synergistic Effects and Mode of Action of Australian Native Plant Essential Oils
Publisher: MDPI AG
Date: 12-11-2021
DOI: 10.3390/APP112210670
Abstract: Yeasts are the most common group of microorganisms responsible for spoilage of soft drinks and fruit juices due to their ability to withstand juice acidity and pasteurization temperatures and resist the action of weak-acid preservatives. Food industries are interested in the application of natural antimicrobial compounds as an alternative solution to the spoilage problem. This study attempts to investigate the effectiveness of three Australian native plant essential oils (EOs) Tasmanian pepper leaf (TPL), lemon myrtle (LM) and anise myrtle (AM) against weak-acid resistant yeasts, to identify their major bioactive compounds and to elucidate their anti-yeast mode of action. The minimum inhibitory concentration (MIC), minimum fungicidal concentration (MFC) and minimum bactericidal concentration (MBC) were assessed for EOs against weak-acid resistant yeasts (Candida albicans, Candida krusei, Dekkera anomala, Dekkera bruxellensis, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, Schizosaccharomyces pombe, Zygosaccharomyces bailii and Zygosaccharomyces rouxii) and bacteria (Staphylococcus aureus and Escherichia coli). The EOs showed anti-yeast and antibacterial activity at concentrations ranging from 0.03–0.07 mg/mL and 0.22–0.42 mg/mL for TPL and 0.07–0.31 mg/mL and 0.83–1.67 mg/mL for LM, respectively. The EOs main bioactive compounds were identified as polygodial in TPL, citral (neral and geranial) in LM and anethole in AM. No changes in the MICs of the EOs were observed in the sorbitol osmotic protection assay but were found to be increased in the ergosterol binding assay after the addition of exogenous ergosterol. Damaging of the yeast cell membrane, channel formation, cell organelles and ion leakage could be identified as the mode of action of TPL and LM EOs. The studied Australian native plant EOs showed potential as natural antimicrobials that could be used in the beverage and food industry against the spoilage causing yeasts.
Nutritional Characteristics and Antimicrobial Activity of Australian Grown Feijoa (Acca sellowiana)
Publisher: MDPI AG
Date: 09-2019
DOI: 10.3390/FOODS8090376
Abstract: The present study determined the chemical composition, bioactive compounds and biological properties of Australian grown feijoa (Acca sellowiana), including whole fruit with peel, fruit peel and pulp, in order to assess the nutritional quality and antimicrobial activity of this emerging subtropical fruit. Polyphenolic compounds and vitamins were determined by UHPLC-PDA-MS/MS, showing that the feijoa fruit not only contains high amounts of antioxidant flavonoids, but is also a valuable source of vitamin C (63 mg/100 g FW (fresh weight)) and pantothenic acid (0.2 mg/100 g FW). Feijoa fruit is also a good source of dietary fibre (6.8 g/100 g FW) and potassium (255 mg/100 g FW). The edible fruit peel possesses significantly (p 0.05) higher amounts of antioxidant flavonoids and vitamin C than the fruit pulp. This is most likely the reason for the observed strong antimicrobial activity of the peel-extracts against a wide-range of food-spoilage microorganism. The consumption of feijoa fruit can deliver a considerable amount of bioactive compounds such as vitamin C, flavonoids and fibre, and therefore, may contribute to a healthy diet. Furthermore, the potential use of feijoa-peel as a natural food perseverative needs to be investigated in follow-up studies.
Increasing vegetable consumption: A means-end chain approach
Publisher: Emerald
Date: 09-08-2011
DOI: 10.1108/00070701111153779
Abstract: The purpose of this study is to illustrate how means‐end chain theory can inform communications that effectively convey the health messages of vegetable consumption to various publics. Laddering interviews were conducted with 61 participants who consumed at least two serves of vegetables a day and were responsible in part or whole for shopping in their household. A means‐end chain value map was then constructed using mecanalyst software. Using means‐end theory, an ex le communications strategy was developed from the dominant chain. The health and wellness features that respondents associated with vegetables were “freshness”, a “source of vitamins and minerals”, and “high nutritional value”. In the mind of the consumer, these features were linked to the benefit concept “maintain energy and vitality”, which in turn was connected to the consequence “maintain an active life”. The end‐states or goals participants ultimately connected to the health and wellness features of vegetables were that of “enjoy life” and “achieve goals”. The research is limited in so far as subjects who consume less than two serves of vegetables are not recruited for this study. It is suggested that social marketing initiatives designed to increase vegetable consumption may base messages on health‐related values or end‐states of being to resonate more effectively with consumers. High vegetable consumption is associated with a reduced risk of chronic disease. Effective strategies designed to increase vegetable consumption amongst populations may reduce the burden on health systems. This study illustrates how consumers' cognitive processes can inform social marketing communications.
Antioxidant Rich Extracts of Terminalia ferdinandiana Inhibit the Growth of Foodborne Bacteria
Publisher: MDPI AG
Date: 24-07-2019
DOI: 10.3390/FOODS8080281
Abstract: Terminalia ferdinandiana (Kakadu plum) is a native Australian plant containing phytochemicals with antioxidant capacity. In the search for alternatives to synthetic preservatives, antioxidants from plants and herbs are increasingly being investigated for the preservation of food. In this study, extracts were prepared from Terminalia ferdinandiana fruit, leaves, seedcoats, and bark using different solvents. Hydrolysable and condensed tannin contents in the extracts were determined, as well as antioxidant capacity, by measuring the total phenolic content (TPC) and free radical scavenging activity using the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assay. Total phenolic content was higher in the fruits and barks with methanol extracts, containing the highest TPC, hydrolysable tannins, and DPPH-free radical scavenging capacity (12.2 ± 2.8 g/100 g dry weight (DW), 55 ± 2 mg/100 g DW, and 93% respectively). Saponins and condensed tannins were highest in bark extracts (7.0 ± 0.2 and 6.5 ± 0.7 g/100 g DW). The antimicrobial activity of extracts from fruit and leaves showed larger zones of inhibition, compared to seedcoats and barks, against the foodborne bacteria Listeria monocytogenes, Bacillus cereus, Methicillin resistant Staphylococcus aureus, and clinical isolates of Pseudomonas aeruginosa. The minimum inhibitory concentration and minimum bactericidal concentration in response to the different extracts ranged from 1.0 to 3.0 mg/mL. Scanning electron microscopy images of the treated bacteria showed morphological changes, leading to cell death. These results suggest that antioxidant rich extracts of Terminalia ferdinandiana fruits and leaves have potential applications as natural antimicrobials in food preservation.
The Inactivation by Curcumin-Mediated Photosensitization of Botrytis cinerea Spores Isolated from Strawberry Fruits
Publisher: MDPI AG
Date: 09-03-2021
Abstract: Photosensitization is a novel environmentally friendly technology with promising applications in the food industry to extend food shelf life. In this study, the natural food dye curcumin, when combined with visible light (430 nm), was shown to be an effective photosensitizer against the common phytopathogenic fungi Botrytis cinerea (the cause of grey mould). Production of the associated phytotoxic metabolites botrydial and dihydrobotrydial was measured by our newly developed and validated HRAM UPLC-MS/MS method, and was also shown to be reduced by this treatment. With a light dose of 120 J/cm2, the reduction in spore viability was directly proportional to curcumin concentrations, and the overall concentration of both botrydial and dihydrobotrydial also decreased with increasing curcumin concentration above 200 µM. With curcumin concentrations above 600 µM, the percentage reduction in fungal spores was close to 100%. When the dye concentration was increased to 800 µM, the spores were completely inactive and neither botrydial nor dihydrobotrydial could be detected. These results suggest that curcumin-mediated photosensitization is a potentially effective method to control B. cinerea spoilage, and also to reduce the formation of these phytotoxic botryane secondary metabolites.
Impact of transportation, storage, and retail shelf conditions on lettuce quality and phytonutrients losses in the supply chain
Publisher: Wiley
Date: 04-07-2018
DOI: 10.1002/FSN3.685
Tasmanian Pepper Leaf (Tasmannia lanceolata) Oils
Publisher: Elsevier
Date: 2016
Determination of Ellagic Acid, Punicalagin, and Castalagin from Terminalia ferdinandiana (Kakadu plum) by a Validated UHPLC-PDA-MS/MS Methodology
Publisher: Springer Science and Business Media LLC
Date: 17-07-2021
Effect of solid-state fermented and enzyme-supplemented lupins on performance and ileal amino acid digestibility in broiler chickens
Publisher: CSIRO Publishing
Date: 13-05-2021
DOI: 10.1071/AN21038
Abstract: Context The importance of lupin in animal nutrition has increased over the years due to its moderate protein content and relative availability. Low inclusion rate in broiler diet has been associated with the presence of antinutritional factors. The established beneficial effect of fermentation as a processing strategy and dietary enzyme use in improving the nutritional value of legumes such as lupins, thus, necessitated this study. Aims This study determined the effect of solid-state fermented lupin (SSFLP) and enzyme-supplemented lupin (LP) on the performance and ileal amino acid digestibility in broiler chickens. Methods In Experiment 1 (performance trial), a total of 300 day-old Ross 308 male broiler chicks were distributed into six dietary treatments, with five replicates of 10 birds each. Diet 1 was based on a corn–soybean meal (SBM), Diets 2 and 3 contained 250 g/kg LP and 250 g/kg SSFLP respectively. Diet 4 contained 250 g/kg LP + phytase (PHY). Diet 5 contained 250 g/kg LP + xylanase (XYL). Diet 6 contained 250 g/kg LP + PHY + XYL. PHY at 500 phytase units (FTU)/kg and XYL at 1000 units/kg were added to the respective diets. In Experiment 2 (digestibility trial), a total of 240 21-day-old Ross 308 male broiler chicks was assigned to six dietary treatments with five replicate cages of eight birds each. Diet 1 was based on SBM, Diets 2 and 3 contained 650 g/kg LP and 650 g/kg SSFLP respectively. Diet 4 contained 650 g/kg LP + PHY. Diet 5 contained 650 g/kg LP + XYL. Diet 6 contained 650 g/kg LP + PHY + XYL. Key results Dietary inclusion of SBM and LP + PHY enhanced broiler performance from 1 to 21 days. PHY- supplemented LP diet improved birds’ bodyweight gain and feed intake compared with the rest of the LP diets. Dietary inclusion of LP + PHY + XYL improved the apparent ileal digestibility (AID) of some amino acids (AA). SSF of LP had no effect on the AA contents, lowered AA digestibility and depressed weight gain in the birds. Although SSFLP diet did not improve performance, it effectively increased phosphorus (P) retention in broiler chickens. Feeding SSFLP and enzyme-supplemented LP diets enhanced the AID of calcium and P, as well as calcium retention. Conclusions Adding supplemental PHY to LP diet enhanced broiler performance, as indicated by the BWG and FI of these birds, which were significantly higher than those of birds fed on other LP-based diets and comparable with those of birds fed on the SBM diet from 1 to 21 days. Although the SSFLP diet did not improve broiler performance, it was effective in increasing P retention when compared with LP diets. The inclusion of LP + PHY + XYL diet improved the AID of amino acids. Implications SSFLP is a promising feed ingredient and can have a potential application in feed formulation. However, further studies are still needed to be able to clearly understand its effect at a high inclusion level on the performance and ileal amino acid digestibility in broiler chickens. The development of cocktail inoculants to target all ANFs in lupins will definitely open a new window for the poultry feed industry.
Microbial Food Safety and Preservation Techniques
Publisher: CRC Press
Date: 26-09-2014
DOI: 10.1201/B17465
Edible Halophytes—A Novel Source of Functional Food Ingredients?
Publisher: MDPI
Date: 10-11-2020
AN INNOVATIVE MICROPLATE ASSAY TO FACILITATE THE DETECTION OF ANTIMICROBIAL ACTIVITY IN PLANT EXTRACTS
Publisher: Wiley
Date: 12-2009
Lemon Myrtle (Backhousia citriodora) Oils
Publisher: Elsevier
Date: 2016
Chemical and Nutritional Composition of Terminalia ferdinandiana (Kakadu Plum) Kernels: A Novel Nutrition Source
Publisher: MDPI AG
Date: 12-04-2018
DOI: 10.3390/FOODS7040060
Inactivation of Aspergillus flavus spores by curcumin-mediated photosensitization
Publisher: Elsevier BV
Date: 2016
Antioxidant-Rich Extracts of Terminalia ferdinandiana Interfere with Estimation of Cell Viability
Publisher: MDPI AG
Date: 22-06-2019
Abstract: The impact of plant extracts and phytochemicals on in vitro cell viability is usually assessed by employing cell viability assays dependent upon the activity of dehydrogenase enzymes. The CellTiter 96® AQueous One Solution Cell Proliferation Assay (CellTiter) was used to measure cell viability in response to antioxidant-rich extracts of Terminalia ferdinandiana fruits. Conflicting results were obtained from this assay whereby higher concentrations of extracts significantly increased cell viability compared to lower concentrations. Intrinsic reductive potential was observed in a cell-free system when extracts were added directly to the CellTiter assay reagent. To confirm this effect in a similar cell proliferation assay, we employed the CellTiter-Blue® Cell Viability Assay and again observed increased viability with increased concentrations of the extracts and direct reduction of the assay reagent by the extracts in cell-free systems. In the search for a cell proliferation assay that would not be directly affected by the plant extracts, we identified the CyQUANT® NF Cell Proliferation Assay that is based on the estimation of DNA content in viable cells. Cell viability decreased with increasing concentrations of the extracts. Accordingly, the results of the present study indicated that cell viability assays reliant upon dehydrogenase activity may lead to false positive results when testing antioxidant-rich plant extracts with intrinsic reductive potential, and alternative cell viability assays should be used to measure the cell viability.
Cooking African Pumpkin Leaves (Momordica balsamina L.) by Stir-Frying Improved Bioactivity and Bioaccessibility of Metabolites—Metabolomic and Chemometric Approaches
Publisher: MDPI AG
Date: 22-11-2021
Abstract: The leaves of African pumpkins (Momordica balsamina L.) are a commonly consumed traditional vegetable. They are a good source of polyphenolic antioxidants and carotenoids, which are, however, affected by cooking or digestion. We investigated the effect of household cooking methods (stir-frying or boiling) on the changes in bioactive metabolites, antioxidant capacity, release and accessibility of β-carotene and also inhibition of inhibitory activity against α-amylase and α-glucosidase enzymes during in vitro digestion of African pumpkin leaves compared to the raw leaves. Compared to boiled or raw leaves, stir-frying improved the availability of bioactive metabolites at the gastrointestinal phase. Quercetin 3-galactoside and rhamnetin 3-O-glucoside (marker compounds) discriminated the stir-fried leaves from raw leaves and boiled leaves after digestion. Stir-frying improved the release and accessibility of β-carotene and enhanced the antioxidant activities compared to boiling. Dialysable fractions of stir-fried leaves exhibited the greatest inhibitory activity against α-amylase and α-glucosidase enzymes compared to the raw and boiled leaves, as well as acarbose. Stir-frying, therefore, is recommended for use in household cooking to benefit consumers by increasing the intake of phenolics and β-carotene.
Impact of Growing Location on Kakadu Plum Fruit Composition and In Vitro Bioactivity as Determinants of Its Nutraceutical Potential
Publisher: MDPI AG
Date: 23-12-2022
DOI: 10.3390/NUTRACEUTICALS3010002
Abstract: Growing location is known to affect the metabolite content and functionality of wild harvested fruits. Terminalia ferdinandiana, commonly known as Kakadu plum (KP), is among the most commercially important native Australian bush foods. Therefore, we evaluated the composition and in vitro bioactivity of aqueous acidified ethanol (AAE) and water extracts prepared from KP fruit wild harvested in the Northern Territory (NT) and Western Australia (WA). Compositional analysis included vitamin C, total ellagic acid (TEA), and total phenolic content (TPC), while in vitro bioactivity was assessed through anti-inflammatory (RAW 264.7 macrophages) activity and cell viability (Hep G2) assay. The IC50 of the extracts ranged from 33.3 to 166.3 µg/mL for NO inhibition and CC50 from 1676 to 7337 µg/mL for Hep G2 cell viability inhibition. The AAE KP fruit extracts from the NT exhibited potent anti-inflammatory activity and impacted Hep G2 cell viability more than other extracts, most likely due to TEA (3189 mg/100 g dry weight (DW)), vitamin C (180.5 mg/g DW) and TPC (196 mg GAE/g DW) being higher than in any other extract. Overall, the findings of the present study are promising for using KP fruit and derived products in functional foods, nutraceuticals, or dietary supplements.
Impact of polyphenol-rich extracts of Terminalia ferdinandiana fruits and seeds on viability of human intestinal and liver cells in vitro
Publisher: Elsevier BV
Date: 07-2021
Effects of Fruit Maturity on Physicochemical Properties, Sugar Accumulation and Antioxidant Capacity of Wild Harvested Kakadu Plum (Terminalia ferdinandiana)
Publisher: MDPI
Date: 10-11-2020
Acacia seed proteins: Low or high quality? A comprehensive review
Publisher: Wiley
Date: 03-12-2019
Curcumin-based photosensitization inactivates Aspergillus flavus and reduces aflatoxin B1 in maize kernels
Publisher: Elsevier BV
Date: 09-2019
Abstract: Different methods have been applied in controlling contamination of foods and feeds by the carcinogenic fungal toxin, aflatoxin, but nevertheless the problem remains pervasive in developing countries. Curcumin is a natural polyphenolic compound from the spice turmeric (Curcuma longa L.) that has been identified as an efficient photosensitiser for inactivation of Aspergillus flavus conidia. Curcumin mediated photoinactivation of A. flavus has revealed the potential of this technology to be an effective method for reducing population density of the aflatoxin-producing fungus in foods. This study demonstrates the influence of pH and temperature on efficiency of photoinactivation of the fungus and how treating spore-contaminated maize kernels affects aflatoxin production. The results show the efficiency of curcumin mediated photoinactivation of fungal conidia and hyphae were not affected by temperatures between 15 and 35 °C or pH range of 1.5-9.0. The production of aflatoxin B
An insight into curcumin‐based photosensitization as a promising and green food preservation technology
Publisher: Wiley
Date: 09-06-2020
A novel photosensitization treatment for the inactivation of fungal spores and cells mediated by curcumin
Publisher: Elsevier BV
Date: 08-2017
DOI: 10.1016/J.JPHOTOBIOL.2017.06.009
Abstract: The global concerns regarding the emergence of fungicide-resistant strains and the impact of the excessive use of fungicidal practises on our health, food, and environment have increased, leading to a demand for alternative clean green technologies as treatments. Photosensitization is a treatment that utilises a photosensitiser, light and oxygen to cause cell damage to microorganisms. The effect of photosensitization mediated by curcumin on Aspergillus niger, Aspergillus flavus, Penicillium griseofulvum, Penicillium chrysogenum, Fusarium oxysporum, Candida albicans and Zygosaccharomyces bailii was investigated using three methods. The viability of spores/cells suspended in aqueous buffer using different concentrations of curcumin solution (100-1000μM) and light dose (0, 24, 48, 72 and 96J/cm
Benzyl isothiocyanate: maximising production in papaya tissue extracts
Publisher: International Society for Horticultural Science (ISHS)
Date: 12-2015
Effect of irradiated chitosan treatment on storage life of fruits of two commercially grown papaya (<i>Carica papaya</i> L.) varieties
Publisher: Sri Lanka Journals Online (JOL)
Date: 29-03-2009
Cultivar-specific responses in red sweet peppers grown under shade nets and controlled-temperature plastic tunnel environment on antioxidant constituents at harvest
Publisher: Elsevier BV
Date: 03-2019
DOI: 10.1016/J.FOODCHEM.2018.09.097
Abstract: Antioxidant constituents such as carotenoids (capsanthin, phytoene, lutein, β-cryptoxanthin), polyphenols content (p-coumaric, ferulic, p-hydroxybenzoic, caffeic acid, sinapic acid, and quercetin-3-glucoside) and marketable yield were investigated in 11 sweet pepper cultivars grown under controlled temperature plastic tunnel and white shade net. Marketable yield was not affected by either of the environments, while the interaction between cultivar and growing environment significantly affected the accumulation of antioxidant constituents. The principal component analysis illustrated that controlled temperature plastic tunnel improved the accumulation of carotenoid components and ascorbic acid and vitamin C content in most cultivars. On the contrary, white shade nets favoured the accumulation of phenolic compounds and ORAC activity in most cultivars. A strong correlation was noted between phytoene and carotenoid components in this study (capsanthin r = 0.60 P < 0.001 lutein r = 0.75 P < 0.001 β-carotene r = 0.78 P < 0.001) while ORAC correlated with phenolic compounds. Based on this study, it is possible to refine the choice of environment and cultivar to enhance in idual antioxidant constituent groups to improve health benefits for consumers.
Antimicrobial Activity of Nanoencapsulated Essential Oils of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum against Weak-Acid Resistant Zygosaccharomyces bailii in Clear Apple Juice
Publisher: MDPI AG
Date: 17-09-2021
Abstract: The anti-yeast activity of oil-in-water encapsulated nanoemulsion containing in idual or a combination of the three essential oils of Tasmanian pepper leaf (Tasmannia lanceolata), lemon myrtle (Backhousia citriodora), and anise myrtle (Syzygium anisatum) against weak-acid resistant Zygosaccharomyces bailii in clear apple juice was investigated. The effectiveness of the shelf-life extension of Z. bailii-spiked (1 × 103 CFU/mL) clear apple juice was evaluated and compared between natural (essential oils) and synthetic (sodium benzoate) antimicrobial agents. Essential oils showed an immediate reduction in the Z. bailii cell population at day-0 and exerted a fungicidal activity at day-4 of storage, with no further noticeable growth at the end of the experiment (day-28). At lower concentrations, Tasmanian pepper leaf oil of 0.0025% had log CFU/mL at day-12 of storage. For lemon myrtle essential oils, the yeast population reached log CFU/mL at day-24 and day-20 for concentrations of 0.02% and 0.01%, respectively. The fungicidal activity of Tasmanian pepper leaf oil reduced from 0.005% to 0.0025% v/v when mixed at a ratio of 1:1 with anise myrtle oil. The results of the present study suggest that these three native Australian herbs have the potential to be used in the beverage industry by controlling Zygosaccharomyces bailii in clear apple juice products.
Buchanania obovata: Functionality and Phytochemical Profiling of the Australian Native Green Plum
Publisher: MDPI AG
Date: 04-05-2018
DOI: 10.3390/FOODS7050071
A New Red-Emitting Fluorescence Probe for Rapid and Effective Visualization of Bisulfite in Food Samples and Live Animals
Publisher: American Chemical Society (ACS)
Date: 13-03-2019
Abstract: The development of new methods for rapid and effective detection of bisulfite (HSO
Nutritional, anti‐nutritional, antioxidant, physicochemical and functional characterization of Australian acacia seed: effect of species and regions
Publisher: Wiley
Date: 12-02-2021
DOI: 10.1002/JSFA.11113
Abstract: Acacia seed (AS) is an underutilized legume widely distributed in the world, with majority of the species ( %) found in Australia. Generally, the seeds are not only rich in protein, dietary fibre and potassium, but also possess anti‐nutritional compounds. In recent years, there have been an increase in the cultivation of some Australian acacia species such as Acacia victoriae , Acacia cowleana and Acacia coriacea from different regions. However, there is limited information on the composition, anti‐nutrients, antioxidant and functional properties of flour from these widely grown Australian AS species. Thus, the present study aimed to assess the properties of these Australian AS species from different geographical regions. The A. cowleana and A. coriacea were characterized by high protein, fat, potassium and soluble carbohydrate. However, higher starch and fibre contents were present in A. victoriae . Greater amounts of anti‐nutrients, total phenolics and flavonoids were found in A. cowleana and A. coriacea seeds, whereas A. victoriae had higher 2,2‐diphenyl‐1‐picrylhydrazyl radical‐scavenging capacity. A. victoriae and A. coriacea demonstrated the highest water absorption and solubility index, respectively. However, A. cowleana showed the highest oil absorption index. There was less variation in the composition and properties within species from different regions. All s les showed promising nutritional characteristics, although with sufficient ersity to indicate that Australian acacia seeds can be utilized to develop a range of new (functional) food products. Overall, the information obtained will help the food industries with the selection of AS species for food application.
Effect of Storage on the Nutritional Quality of Queen Garnet Plum
Publisher: MDPI AG
Date: 07-02-2021
Abstract: Due to high perishability, plums are harvested at an early stage of maturity to extend postharvest storage life. Storage time and temperature can significantly affect the phytochemical and sugar composition of plums, altering their palatability and nutritional quality. In this study, variations in physiochemical properties (total soluble solids (TSS), titratable acidity (TA), color (chroma and hue angle)), phytochemical composition (total phenolic content (TPC), total anthocyanin content (TAC), and carotenoids), and sugars in three different tissues of the Queen Garnet plum (QGP) during storage at two common domestic storage temperatures (4 and 23 °C) were evaluated. There was an increase (p 0.05) in TSS and a reduction (p 0.05) in TA of the outer flesh at 23 °C. Chroma values of all the tissues reduced (p 0.05) at 23 °C. At 4 °C, chroma values fluctuated between storage days. The TAC of the peel was the highest (p 0.05) among the different tissues and continued to increase up to 10 days of storage at 23 °C (3-fold increase). At 4 °C, the highest (p 0.05) TAC (peel) was observed after 14 days of storage (1.2-fold increase). TPC showed similar results. The highest (p 0.05) TPC was recorded in the peel after 10 days of storage at 23 °C (2.3-fold increase) and after 14 days of storage at 4 °C (1.3-fold increase), respectively. Total carotenoids in the flesh s les at both storage temperatures were reduced (p 0.05) after 14 days. Total sugars also decreased during storage. The results of the present study clearly showed that common domestic storage conditions can improve the nutritional quality of plums by increasing the content of bioactive anthocyanins and other phenolic compounds. However, the increase in phytochemicals needs to be counterbalanced with the decrease in total sugars and TA potentially affecting the sensory attributes of the plums.
The Use of a Micro Near Infrared Portable Instrument to Predict Bioactive Compounds in a Wild Harvested Fruit—Kakadu Plum (Terminalia ferdinandiana)
Publisher: MDPI AG
Date: 18-02-2021
DOI: 10.3390/S21041413
Abstract: Kakadu plum (KP Terminalia ferdinandiana Exell, Combretaceae) is an emergent indigenous fruit originating from Northern Australia, with valuable health and nutritional characteristics and properties (e.g., high levels of vitamin C and ellagic acid). In recent years, the utilization of handheld NIR instruments has allowed for the in situ quantification of a wide range of bioactive compounds in fruit and vegetables. The objective of this study was to evaluate the ability of a handheld NIR spectrophotometer to measure vitamin C and ellagic acid in wild harvested KP fruit s les. Whole and pureed fruit s les were collected from two locations in the Kimberley region (Western Australia, Australia) and were analysed using both reference and NIR methods. The standard error in cross validation (SECV) and the residual predictive deviation (RPD) values were 1.81% dry matter (DM) with an RPD of 2.1, and 3.8 mg g−1 DM with an RPD of 1.9 for the prediction of vitamin C and ellagic acid, respectively, in whole KP fruit. The SECV and RPD values were 1.73% DM with an RPD of 2.2, and 5.6 mg g−1 DM with an RPD of 1.3 for the prediction of vitamin C and ellagic acid, respectively, in powdered KP s les. The results of this study demonstrated the ability of a handheld NIR instrument to predict vitamin C and ellagic acid in whole and pureed KP fruit s les. Although the RPD values obtained were not considered adequate to quantify these bioactive compounds (e.g., analytical quantification), this technique can be used as a rapid tool to screen vitamin C in KP fruit s les for high and low quality vitamin C.
Bioactive Properties of Mushroom (Agaricus bisporus) Stipe Extracts
Publisher: Hindawi Limited
Date: 16-03-2015
DOI: 10.1111/JFPP.12467
Effect of Freeze Drying and Simulated Gastrointestinal Digestion on Phenolic Metabolites and Antioxidant Property of the Natal Plum (Carissa macrocarpa)
Publisher: MDPI AG
Date: 18-06-2021
Abstract: Natal plums (Carissa macrocarpa) are a natural source of bioactive compounds, particularly anthocyanins, and can be consumed as a snack. This study characterized the impact of freeze drying and in vitro gastrointestinal digestion on the phenolic profile, antioxidant capacity, and α-glucosidase activity of the Natal plum (Carissa macrocarpa). The phenolic compounds were quantified using high performance liquid chromatography coupled to a diode-array detector HPLC-DAD and an ultra-performance liquid chromatograph (UPLC) with a Waters Acquity photodiode array detector (PDA) coupled to a Synapt G2 quadrupole time-of-flight (QTOF) mass spectrometer. Cyanidin-3-O-β-sambubioside (Cy-3-Sa) and cyanidin-3-O-glucoside (Cy-3-G) were the dominant anthocyanins in the fresh and freeze-dried Natal plum powder. Freeze drying did not affect the concentrations of both cyanidin compounds compared to the fresh fruit. Both cyanidin compounds, ellagic acid, catechin, epicatechin syringic acid, caffeic acid, luteolin, and quercetin O-glycoside from the ingested freeze-dried Natal plum powder was quite stable in the gastric phase compared to the small intestinal phase. Cyanidin-3-O-β-sambubioside from the ingested Natal plum powder showed bioaccessibility of 32.2% compared to cyanidin-3-O-glucoside (16.3%). The degradation of anthocyanins increased the bioaccessibility of gallic acid, protocatechuic acid, coumaric acid, and ferulic acid significantly, in the small intestinal digesta. The ferric reducing antioxidant power (FRAP), 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) activities, and inhibitory effect of α-glucosidase activity decreased in the small intestinal phase. Indigenous fruits or freeze-dried powders with Cy-3-Sa can be a better source of anthocyanin than Cy-3-G due to higher bioaccessibility in the small intestinal phase.
Deficit irrigation improves phenolic content and antioxidant activity in leafy lettuce varieties
Publisher: Wiley
Date: 06-12-2017
DOI: 10.1002/FSN3.559
Responsive Upconversion Nanoprobe for Background-Free Hypochlorous Acid Detection and Bioimaging
Publisher: Wiley
Date: 13-12-2019
Abstract: Responsive nanoprobes play an important role in bioassay and bioimaging, early diagnosis of diseases and treatment monitoring. Herein, a upconversional nanoparticle (UCNP)-based nanoprobe, Ru@UCNPs, for specific sensing and imaging of hypochlorous acid (HOCl) is reported. This Ru@UCNP nanoprobe consists of two functional components,, i.e., NaYF
Investigating the Efficacy of Tasmannia lanceolata Extract in Inactivating Fungi and Prolonging the Shelf Life of Date Fruit
Publisher: MDPI AG
Date: 30-08-2022
Abstract: Date palm (Phoenix dactylifera L.) is one of the world’s oldest cultivated plants. Post-harvest losses of date palm due to fungal contamination reached up to 50% of the total production. This study aimed to investigate the potential of the extract of Tasmanian pepper leaf (TPL) and the non-thermal treatment of photosensitization mediated by curcumin in reducing the fungal contamination and enhancing the shelf life of date palm. In the in vivo storage study, the dates were treated with three different concentrations of TPL extract 12.5, 25, and 50 µg/mL and stored at 30 °C. The findings obtained for the treatment with TPL extract exhibited potent antifungal activity against most of the tested fungi, where minimum inhibitory concentrations (MICs) and minimum fungicidal concentrations (MFCs) were 25 µg/mL for polygodial, the bioactive compound in TPL. The shelf life of date palm treated by 50 µg/mL polygodial was extended up to 21 days, thrice as much as the untreated controls. In contrast, a lower concentration of TPL extract (25 µg/mL polygodial) revealed up to a 15-day shelf life extension compared to untreated dates (7 days). The results obtained from the study suggested that using TPL extracts against pathogenic and spoilage fungi occurring in fresh date fruits is a promising treatment for the shelf life extension of fresh date fruits at room temperature.
Formulation, characterisation and antibacterial activity of lemon myrtle and anise myrtle essential oil in water nanoemulsion
Publisher: Elsevier BV
Date: 07-2018
DOI: 10.1016/J.FOODCHEM.2018.01.173
Abstract: This study focussed on the formulation, characterisation of lemon myrtle (LM) and anise myrtle (AM) essential oil (EO) in water nanoemulsion and their antibacterial activity. The required hydrophilic lipophilic balance (rHLB) value of LM EO and AM EO was 14 and 12, respectively. The Central Composite Rotatable Design (CCRD) model produces the smallest droplet size and polydispersity index (PDI) for LMEO (d ≈ 16.07 nm PDI ≈ 0.209) and AMEO (d ≈ 30.23 nm PDI ≈ 0.216) at 1% EO and 10% surfactant mixture (Smix) ratio using ultrasonication for 5 min. Whereas, increased in EO, decrease in Smix concentrations and ultrasonication time produces higher droplet size of nanoemulsions. LMEO (LM-15, LM-17) nanoemulsions was clear and transparent compared to AMEO (AM-15, AM-17). All the selected nanoemulsions showed good stability at 4, 25 and 40 °C during storage, except LM-15 at 40 °C. LMEO nanoemulsion showed enhanced antibacterial activity compared to LMEO alone (P < 0.05).
Near Infrared Spectrometry for Rapid Non-Invasive Modelling of Aspergillus-Contaminated Maturing Kernels of Maize (Zea mays L.)
Publisher: MDPI AG
Date: 19-09-2017
The use of vibrational spectroscopy to predict vitamin C in Kakadu plum powders (Terminalia ferdinandiana Exell, Combretaceae)
Publisher: Wiley
Date: 02-12-2021
DOI: 10.1002/JSFA.10950
Cryoprotective effects of sugar and polyol blends in ling cod surimi during frozen storage
Publisher: Elsevier BV
Date: 03-1998
Anise Myrtle (Syzygium anisatum) Oils
Publisher: Elsevier
Date: 2016
Mechanism of action against food spoilage yeasts and bioactivity of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum plant solvent extracts
Publisher: MDPI AG
Date: 29-10-2018
DOI: 10.3390/FOODS7110179
Abstract: Bioactive properties of solvent extracts of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum investigated. The antimicrobial activities evaluated using agar disc diffusion method against two bacteria (Escherichia coli and Staphylococcus aureus) and six weak-acid resistant yeasts (Candida albicans, Candida krusei, Dekkera anomala, Rhodotorula mucilaginosa, Saccharomyces cerevisiae and Schizosaccharomyces pombe). The antioxidant activities determined using DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging and reducing power assays. Quantification of major active compounds using ultra-high performance liquid chromatography. Extracts showed broad-spectrum antifungal activity against weak-acid resistant yeasts in comparison to the standard antifungal agents, fluconazole and hotericin B. Dekkera anomala being the most sensitive and strongly inhibited by all extracts, while Escherichia coli the least sensitive. Polygodial, citral and anethole are the major bioactive compounds identified in Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum, respectively. Hexane extracts contain the highest amount of bioactive compounds and demonstrate the strongest antimicrobial activities. Methanol and ethanol extracts reveal the highest phenolic content and antioxidant properties. Fluorescence microscopic results indicate the mechanism of action of Backhousia citriodora against yeast is due to damage of the yeast cell membrane through penetration causing swelling and lysis leading to cell death.
Mode of action of chitosan coating on anthracnose disease control in papaya
Publisher: Springer Science and Business Media LLC
Date: 10-09-2009
Essential Oils in Food Applications
Publisher: Elsevier
Date: 2016
Effects of Different Drying Methods on Untargeted Phenolic Metabolites, and Antioxidant Activity in Chinese Cabbage (Brassica rapa L. subsp. chinensis) and Nightshade (Solanum retroflexum Dun.)
Publisher: MDPI AG
Date: 13-03-2020
DOI: 10.3390/MOLECULES25061326
Abstract: Chinese cabbage (Brassica rapa L. subsp. chinensis) and Nightshade (Solanum retroflexum are popular traditional leafy vegetables consumed predominantly by rural Africans. Sun drying is adopted as a traditional method of postharvest preservation to store theses leaves during off seasons. The influence of different types of postharvest processing treatments, such as conventional oven drying, solar cabinet drying, sun drying and freeze drying, on the changes on colour properties and antioxidant components were investigated. Freeze-drying retained the ascorbic acid content, antioxidant activities, total chlorophyll content, green colour by reducing the colour difference (∆E). With regard to Chinese cabbage and Nightshade leaves, sun and microwave drying respectively had the most negative impact on all the identified phenolic compounds. The OPLS-DA and the UPLC–QTOF/MS and chemometric approach showed kaempferol-3-O-sophoroside, kaempferol-3-sophorotrioside-7-glucoside and hydroxyoctadecenedioic acid as the markers responsible for the separation of sun-dried s les from the other drying treatments in Chinese cabbage. Sinapoyl malate was not detected in sun-dried s les. Caffeoylmalic acid was identified as the marker compound to separate the other drying treatments from the microwave dried s les of Nightshade leaves. Trihydroxyoctadecadiene derivative and hydroxyoctadecanedioic acid were detected in microwaved s les. Due to the cost effectiveness, solar dryer cabinet treatment was recommended for drying both vegetables. The proximate analysis of solar dried functional powder of Chinese cabbage and Nightshade vegetables demonstrated higher contents of protein and dietary fibre.
Curcumin-Based Photosensitization, a Green Treatment in Inactivating Aspergillus flavus Spores in Peanuts
Publisher: MDPI AG
Date: 26-01-2022
Abstract: Controlling microbial contamination in foods using effective clean and green technologies is important in producing food with less contaminants. This study investigates the effect of photosensitization treatment using naturally occurring curcumin on inactivating Aspergillus flavus spores on peanuts. Light dosages of 76.4 J/cm2 and 114.5 J/cm2 at 420 nm were employed in combination with curcumin concentrations from 25 to 100 μM. The inactivation efficiency of the treatment towards spores in suspension achieved a maximum 2 log CFU/mL reduction in viable spores with 75 μM of curcumin at a light dosage of 114.5 J/cm2 (p 0.05). The in vivo study was then designed using the optimum conditions from the in vitro experiment. The photosensitization treatment at three different curcumin concentrations (50, 75, 100 μM) extended the shelf-life of raw peanuts by 7 days when treated with 75 μM of curcumin combined with a 114.5 J/cm2 light dosage and stored at 25 °C. The treatment effectively reduced average levels of aflatoxin B1 (AF-B1) on peanuts stored for 7 days at 25 °C from 9.65 mg/kg of untreated s les to 0.007 and 0.006 mg/kg for 75 and 100 μM curcumin (p 0.05) respectively. The results show the potential use of curcumin-based photosensitization treatment in inactivating fungal growth and reducing AF-B1 concentration on raw peanuts.
Biochemical, antioxidant and sensory evaluation of Davidsonia pruriens and Davidsoina jerseyana fruit infusion
Publisher: Elsevier BV
Date: 04-2021
Effect of solvents on curcumin as a photosensitizer and its ability to inactivate Aspergillus flavus and reduce aflatoxin B1 in maize kernels and flour
Publisher: Hindawi Limited
Date: 19-12-2021
DOI: 10.1111/JFPP.16169
Exploring the Nutritional and Functional Properties of Two Understudied Australian Endemic Plants: Diploglottis bracteata and Syzigium aqueum
Publisher: MDPI
Date: 02-2020
A comprehensive review on beneficial dietary phytochemicals in common traditional Southern African leafy vegetables
Publisher: Wiley
Date: 14-04-2018
DOI: 10.1002/FSN3.643
Optimizing the Antimicrobial Activity of Tasmanian Pepper Leaf Oil Emulsion as a Natural Preservative for Capsicum
Publisher: MDPI
Date: 02-2020
The Effect of Post-Harvest Storage on the Physicochemical Properties and Phytochemical Content of Queen Garnet Plum
Publisher: MDPI
Date: 13-02-2020
Post-harvest fungal occurrence on commercial strawberry cultivars grown in Australia: impact of phytochemical composition
Publisher: Springer Science and Business Media LLC
Date: 23-05-2021
Monitoring two different drying methods of Kakadu plum puree by combining infrared and chemometrics analysis
Publisher: Informa UK Limited
Date: 2021
Antioxidant and Antibacterial Activity of Four Tannins Isolated from Different Sources and Their Effect on the Shelf-Life Extension of Vacuum-Packed Minced Meat
Publisher: MDPI AG
Date: 11-01-2023
Abstract: Four tannin s les extracted from chestnut wood (tannin oenologique, TO), grape (tannin VR grape, TVG), oak gall (tannin galalcool, TG), and oak tree (tannin VR supra elegance, TE) were evaluated for antioxidant and antibacterial activity. The highest total phenolic content (TPC) values were observed in the order of TVG TG TE TO (p 0.05). The antioxidant activities of all s les were determined in terms of DPPH radical scavenging activity, reducing power, metal-chelating activity, and linoleic acid peroxidation assay. The antioxidant activities of all s les vary and no correlation was observed with the respective TPC values of each s le. Antibacterial activities indicate that all s les showed more or less inhibitory effects against selected Gram-positive and Gram-negative bacteria. Based on antioxidant and antibacterial activity, TO and TVG were selected for the beef mince quality preservation study during refrigerated storage. Both TO and TVG at two different concentrations, 0.25 and 0.5%, could cease the chemical and microbial changes as compared to the control s le. Although total viable count (TVC) did not show a significant difference, the H2S-producing bacteria count was lower in all s les treated with TO and TVG compared to sodium metabisulfite (SMS) and the control s le (p 0.05). Therefore, TO and TVG could be promising natural food preservatives during refrigerated storage.
Effect of Photosensitization Mediated by Curcumin on Carotenoid and Aflatoxin Content in Different Maize Varieties
Publisher: MDPI AG
Date: 25-06-2021
DOI: 10.3390/APP11135902
Abstract: Mycotoxins are naturally occurring toxins produced by certain types of fungi that contaminate food and feed, posing serious health risks to human and livestock. This study evaluated the combination of blue light with curcumin to inactivate Aspergillus flavus spores, its effect on aflatoxin B1 (AFB1) production and maintaining carotenoid content in three maize varieties. The study was first conducted in vitro, and the spore suspensions (104 CFU·mL−1) were treated with four curcumin concentrations (25 and 50 µM in ethanol, 1000 and 1250 µM in propylene glycol) and illuminated at different light doses from 0 to 130.3 J·cm−2. The photoinactivation efficiency was light-dose dependent with the highest photoinactivation of 2.3 log CFU·mL−1 achieved using 1000 µM curcumin at 104.2 J·cm−2. Scanning electron microscopy revealed cell wall deformations as well as less density in photosensitized cells. Photosensitization of maize kernels gave rise to a complete reduction in the viability of A. flavus and therefore inhibition of AFB1 production, while no significant (p 0.05) effect was observed using either light or curcumin. Moreover, photosensitization did not affect the carotenoids in all the studied maize varieties. The results suggest that photosensitization is a green alternative preservation technique to decontaminate maize kernels and reduce consumer exposure to AFB1 without any effect on carotenoid content.
Mid-Infrared Spectroscopy as a Rapid Tool to Qualitatively Predict the Effects of Species, Regions and Roasting on the Nutritional Composition of Australian Acacia Seed Species
Publisher: MDPI AG
Date: 26-03-2021
DOI: 10.3390/MOLECULES26071879
Abstract: In recent times, the popularity of adding value to under-utilized legumes have increased to enhance their use for human consumption. Acacia seed (AS) is an underutilized legume with over 40 edible species found in Australia. The study aimed to qualitatively characterize the chemical composition of 14 common edible AS species from 27 regions in Australia using mid-infrared (MIR) spectroscopy as a rapid tool. Raw and roasted (180 °C, 5, 7, and 9 min) AS flour were analysed using MIR spectroscopy. The wavenumbers (1045 cm−1, 1641 cm−1, and 2852–2926 cm−1) in the MIR spectra show the main components in the AS s les. Principal component analysis (PCA) of the MIR data displayed the clustering of s les according to species and roasting treatment. However, regional differences within the same AS species have less of an effect on the components, as shown in the PCA plot. Statistical analysis of absorbance at specific wavenumbers showed that roasting significantly (p 0.05) reduced the compositions of some of the AS species. The results provided a foundation for hypothesizing the compositional similarity and/or differences among AS species before and after roasting.
Biochemical and functional properties of indigenous Australian herbal infusions
Publisher: Elsevier BV
Date: 12-2018
Bioactive Properties of Kakadu Plum-Blended Products
Publisher: MDPI AG
Date: 21-03-2023
DOI: 10.3390/MOLECULES28062828
Abstract: Kakadu plum (Terminalia ferdinandiana), endemic to Australia, is growing in popularity due to its high levels of vitamin C and strong antioxidant properties. In this study, Kakadu plum fruit powder was used as a functional food ingredient with other plant materials to develop value-added products to enhance their nutritional and commercial value. The present study determined the bioactive properties of nine products, including three Kakadu plum fruit powder s les produced from different processing batches and five Kakadu plum-blended products. Vitamin C, the total phenolic content, and the ellagic acid content were determined. Bioactive properties such as antioxidant, antidiabetic, and antimicrobial assays were also performed. Cytotoxicity was tested to obtain more specific product information regarding food safety. Kakadu plum-blended products showed lower cytotoxicity and lower bioactive properties (antioxidant and antibacterial activities) in comparison to Kakadu plum powder. However, overall, most of the bioactive properties were shown to be higher in the blends when compared with the commercial blueberry powder as a benchmark antioxidant product. Therefore, there is great potential for Kakadu plum to contribute to the growing functional food and ingredient markets.
Impact of Photosensitization on Physicochemical Properties in Strawberries
Publisher: MDPI
Date: 21-01-2020
Effect of chitosan coating on the control of anthracnose and overall quality retention of papaya (Carica papaya L.) during storage
Publisher: International Society for Horticultural Science (ISHS)
Date: 03-2007
A Comparison of Bioactive Metabolites, Antinutrients, and Bioactivities of African Pumpkin Leaves (Momordica balsamina L.) Cooked by Different Culinary Techniques
Publisher: MDPI AG
Date: 15-03-2022
DOI: 10.3390/MOLECULES27061901
Abstract: Prior to consumption, African pumpkin leaves (Momordica balsamina L.) are generally cooked. In this study, the effects of common household cooking methods (boiling, steaming, microwaving, stir-frying) on bioactive metabolites, carotenoids, antioxidant activity, antinutrients and inhibitory effects on α-glucosidase and α-amylase activities were examined. A set of 14 bioactive metabolites were identified in raw and cooked African leaves using UPLC-QTOF/MS. The results showed that the four different types of household cooking methods had different effects on the bioactive metabolomics profile of African pumpkin leaves. In comparison to raw leaves and leaves cooked in other methods, the concentrations of six phenolic compounds, rutin, cryptochlorogenic acid (4-caffeoylquinic acid), pseudolaroside A, isorhamnetin 3-O-robinoside, quercetin 3-galactoside, and trans-4-feruloylquinic acid, were highest in stir-fried leaves. Of all household cooking methods tested, stir-frying increased the content of lutein, β-carotene, and zeaxanthin by 60.00%, 146.15%, and 123.51%, respectively. Moreover, stir-frying African pumpkin leaves increased the antioxidant activity (DPPH and ABTS) and the inhibition of α-glucosidase and α-amylase. Compared to all four methods of household cooking, stir-frying reduced the antinutritive compounds compared to raw leaves. This work provides useful information to the consumers on the selection of suitable cooking methods for African pumpkin leaves.
Valorisation of Three Underutilised Native Australian Plants: Phenolic and Organic Acid Profiles and In Vitro Antimicrobial Activity
Publisher: MDPI AG
Date: 02-2023
Abstract: Tasmannia lanceolata, Diploglottis bracteata and Syzygium aqueum are understudied native Australian plants. This study aimed to characterise the non-anthocyanin phenolic and organic acid profiles of the aqueous extracts obtained from the leaves of T. lanceolata and fruits of D. bracteata and S. aqueum by UHPLC-Q-Orbitrap-MS/MS and UHPLC-TQ-MS/MS. A total of 39, 22, and 27 non-anthocyanin polyphenols were tentatively identified in T. lanceolata, D. bracteata, and S. aqueum extracts, respectively. Furthermore, sugars and ascorbic acid contents as well as in vitro antioxidant and antimicrobial activities of the extracts were determined. Response surface methodology was applied to achieve an extract blend with a strong inhibitory effect against Pseudomonas viridiflava, the main cause of soft rot in vegetables, Bacillus subtilis, Rhodotorula diobovata and Alternaria alternata. The identified compounds including organic acids (e.g., quinic, citric and malic acids) and polyphenols (e.g., catechin, procyanidins, and ellagitannins) might contribute to the observed antimicrobial activity. Furthermore, this study provides the most comprehensive phenolic profiles of these three underutilised native Australian plants to date.
Antimicrobial Activity and Ellagitannins from Terminalia Ferdinandiana
Publisher: MDPI
Date: 21-01-2020
Enrichment of Mango Fruit Leathers with Natal Plum (Carissa macrocarpa) Improves Their Phytochemical Content and Antioxidant Properties
Publisher: MDPI AG
Date: 04-04-0025
DOI: 10.3390/FOODS9040431
Abstract: Natal plum fruit (Carissa macrocarpa) is indigenous to South Africa and a rich source of cyanidin derivatives. Indigenous fruits play a major role in food ersification and sustaining food security in the Southern African region. Agro-processing of indigenous are practiced adopted by the rural African communities in order to reduce the postharvest wastage of fruit commodities. In the current study, Natal plum was added to mango pulp at different ratios (mango and Natal plum (5:1, 3:1, 2:1)) to develop a healthy-functional snack (fruit leather). The effects of added Natal plum on the availability of antioxidant constituents and in vitro antioxidant properties of a mango-based fruit leather were evaluated by comparing with mango fruit leather. Fruit leather containing mango and Natal plum (2:1) retained the highest content of cyanidin-3-O-glucoside chloride, cyanidin- 3-O-β-sambubioside, epicatechin, apigenin, kaempferol, luteolin, quercetin-3-O-rhamnosyl glucoside, catechin, quinic, and chlorogenic acids, and in vitro antioxidant activity. Proximate analysis showed that 100 g of fruit leather (2:1) contained 63.51 g carbohydrate, 40.85 g total sugar, 0.36 g fat, and 269.88 cal. Therefore, enrichment of mango fruit leather with Natal plum (2:1) increases its phytochemical content and dietary phytochemical intake, especially for school children and adolescents.
Exploring the Nutritional Profile and Bioactive Potential of Australian Grown Saltbush (Atriplex sp.)
Publisher: MDPI
Date: 21-01-2020
Correction: Shelat, K.J.; et al. Overall Nutritional and Sensory Profile of Different Species of Australian Wattle Seeds (Acacia spp.): Potential Food Sources in the Arid and Semi-Arid Regions. Foods 2019, 8, 482
Publisher: MDPI AG
Date: 19-03-2021
Abstract: The authors wish to make the following correction to the paper [1]:The title of Table 3 “Amino acid (g/100 g dry weight) profile of four different species of wattle seeds” should be changed to “Amino acid (mol% dry weight) profile of four different species of wattle seeds” [...]
Edible Halophytes with Functional Properties: In Vitro Protein Digestibility and Bioaccessibility and Intestinal Absorption of Minerals and Trace Elements from Australian Indigenous Halophytes
Publisher: MDPI AG
Date: 10-05-2023
DOI: 10.3390/MOLECULES28104004
Abstract: Halophytes are considered emerging functional foods as they are high in protein, minerals, and trace elements, although studies investigating halophyte digestibility, bioaccessibility, and intestinal absorption are limited. Therefore, this study investigated the in vitro protein digestibility, bioaccessibility and intestinal absorption of minerals and trace elements in saltbush and s hire, two important Australian indigenous halophytes. The total amino acid contents of s hire and saltbush were 42.5 and 87.3 mg/g DW, and even though saltbush had a higher total protein content overall, the in vitro digestibility of s hire protein was higher than the saltbush protein. The in vitro bioaccessibility of Mg, Fe, and Zn was higher in freeze-dried halophyte powder compared to the halophyte test food, suggesting that the food matrix has a significant impact on mineral and trace element bioaccessibility. However, the s hire test food digesta had the highest intestinal Fe absorption rate, whereas the saltbush digesta exhibited the lowest (37.7 vs. 8.9 ng/mL ferritin). The present study provides crucial data about the digestive “fate” of halophyte protein, minerals, and trace elements and increases the understanding of these underutilized indigenous edible plants as future functional foods.
Introduction to the Special Issue: Foods of Plant Origin
Publisher: MDPI AG
Date: 06-11-2019
DOI: 10.3390/FOODS8110555
Abstract: Plant food is usually rich in health-promoting ingredients such as polyphenols, carotenoids, betalains, glucosinolates, vitamins, minerals and fibre. However, pre- and post-harvest treatment, processing and storage can have significant effects on the concentration and composition of these bioactive ingredients. Furthermore, the plant food matrix in fruits, vegetables, grains, legumes, nuts and seeds is very different and can affect digestibility, bioavailability, processing properties and subsequently the nutritional value of the fresh and processed food. The Special Issue ‘Foods of Plant Origin’ covers biodiscovery, functionality, the effect of different cooking reparation methods on bioactive (plant food) ingredients, and strategies to improve the nutritional quality of plant food by adding other food components using novel/alternative food sources or applying non-conventional preparation techniques.
Photosensitization, a Green Treatment for the Inactivation of Aspergillus Flavus in Peanuts Mediated by Curcumin
Publisher: MDPI
Date: 16-03-2020
Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi
Publisher: MDPI AG
Date: 24-04-2020
DOI: 10.3390/FERMENTATION6020044
Abstract: Camelina meal (CAM) was fermented in solid-state using food grade Aspergillus fungi (A. sojae, A. ficuum and their co-cultures), and the physicochemical composition, microbiological and functional properties were investigated. SSF increased the starch contents but reduced (p 0.05) the contents of soluble carbohydrate. The microbiological counts of the fermented meals were higher (p 0.05) than that of the unfermented CAM. Phytic acid content reduced (p 0.05) in the fermented meals. SSF reduced the protein molecular weight and colour attributes of CAM. The fermented camelina meals had increased (p 0.05) bulk density and swelling capacity but reduced (p 0.05) water absorption capacity. Thus, the study indicated that SSF with A. sojae, A. ficuum and their co-cultures influenced the physicochemical, microbiological and functional properties of CAM. There is potential for the development of value-added novel food and feed products from solid-state fermented camelina meal.
Betalain rich functional extract with reduced salts and nitrate content from red beetroot (Beta vulgaris L.) using membrane separation technology
Publisher: Elsevier BV
Date: 2017
DOI: 10.1016/J.FOODCHEM.2016.07.132
Abstract: An initial laboratory-scale evaluation of separation characteristics of membranes with nominal molecular weight cut-offs (NMWCO) ranging from 30kD down to 0.5kD indicated effective separation of betalains in the 0.5kD region. Subsequent pilot-level trials using 1kD, loose reverse osmosis (LRO) and reverse osmosis (RO) spiral-wound membranes showed LRO membrane to be very efficient with up to 96% salt and 47% other dissolved solids removed while retaining majority of the pigment (∼98%) in the betalain rich extract (BRE). The total betalain content in the BRE increased up to 46%, the highest recovery reported so far at pilot scale level. Interestingly, more than 95% of the nitrates were removed from the BRE after the three diafiltrations. These studies indicate that membrane technology is the most efficient technique to produce BRE with highly reduced amounts of salts and nitrate content.
Nutritional Composition of Solid-State Fermented Camelina Meal (An Enriched Protein Source for Broiler Chickens)
Publisher: MDPI
Date: 14-02-2020
Effect of the combined application of chitosan and carbonate salts on the incidence of anthracnose and on the quality of papaya during storage
Publisher: Informa UK Limited
Date: 2005
Seeking Sweetness: A Systematic Scoping Review of Factors Influencing Sugar-Sweetened Beverage Consumption in Remote Indigenous Communities Worldwide
Publisher: MDPI AG
Date: 31-01-2023
Abstract: It is well-established that remote Indigenous communities have higher rates of sugar-sweetened beverage (SSB) consumption than non-Indigenous counterparts, which results in higher rates of chronic diseases such as type 2 diabetes mellitus (T2DM), obesity, and kidney disease. The aetiology leading to this behaviour remains understudied and overlooked. Therefore, the aim of this literature review is to understand the underpinning factors that contribute to SSB consumption in remote Indigenous communities. Studies were identified through five databases (n = 2529) and grey literature searching (n = 54). Following the PRISMA guidelines, each paper was assessed for eligibility, which left 34 studies for inclusion in the review. Within these papers, 37 different factors were found to influence SSB consumption in remote Indigenous communities. These were organised according to the Determinants of Nutrition and Eating (DONE) framework. SSB consumption was found to influence intake through each main level of the framework in idual (n = 9), interpersonal (n = 18), environmental (n = 9), and policy (n = 3). Preference was identified to be the most common factor to influence intake (n = 19), followed by health literacy (n = 15) and community availability (n = 12). Despite this, interventions to reduce SSB intake have never targeted this factor. This paper highlights the importance of a multi-level whole-of-system approach and suggests that an in idual’s taste reference should shape the direction of future research and intervention in this area.
Metabolites Identified during Varied Doses of Aspergillus Species in Zea mays Grains, and Their Correlation with Aflatoxin Levels
Publisher: MDPI AG
Date: 07-05-2018
Tools for Defusing a Major Global Food and Feed Safety Risk: Nonbiological Postharvest Procedures To Decontaminate Mycotoxins in Foods and Feeds
Publisher: American Chemical Society (ACS)
Date: 18-11-2016
Abstract: Mycotoxin contamination of foods and animal feeds is a worldwide problem for human and animal health. Controlling mycotoxin contamination has drawn the attention of scientists and other food and feed stakeholders all over the world. Despite best efforts targeting field and storage preventive measures, environmental conditions can still lead to mycotoxin contamination. This raises a need for developing decontamination methods to inactivate or remove the toxins from contaminated products. At present, decontamination methods applied include an array of both biological and nonbiological methods. The targeted use of nonbiological methods spans from the latter half of last century, when ammoniation and ozonation were first used to inactivate mycotoxins in animal feeds, to the novel techniques being developed today such as photosensitization. Effectiveness and drawbacks of different nonbiological methods have been reported in the literature, and this review examines the utility of these methods in addressing food safety. Particular consideration is given to the application of such methods in the developing world, where mycotoxin contamination is a serious food safety issue in staple crops such as maize and rice.
Influence of Fermentation on Functional Properties and Bioactivities of Different Cowpea Leaf Smoothies during In Vitro Digestion
Publisher: MDPI AG
Date: 19-04-2023
Abstract: This study investigated the effects of Lactiplantibacillus plantarum 75 (LAB 75) fermentation at 37 °C for 48 h on the pH, total soluble solids (TSS), colour, total titratable acidity (TTA), carotenoids, and bioactivities of cowpea leaf smoothies from three cultivars (VOP 1, VOP 3, and VOP 4). Fermentation reduced the pH from 6.57 to 5.05 after 48 h. The TTA increased with the fermentation period, whilst the TSS reduced. Fermentation of the smoothies resulted in the least colour changes (∆E) in VOP 1 after 48 h. Fermentation of cowpea smoothies (VOP 1, VOP 3, and VOP 4) improved the antioxidant capacity (FRAP, DPPH, and ABTS), which was attributed to the increase in total phenolic compounds and carotenoid constituents in all of the fermented cowpea smoothies. VOP 1 was further selected for analysis due to its high phenolic content and antioxidant activity. The VOP 1 smoothie fermented for 24 h showed the lowest reduction in TPC (11%) and had the highest antioxidant (FRAP, DPPH, and ABTS) activity. Ltp. plantarum 75 was viable and survived the harsh conditions of the gastrointestinal tract, and, hence, could be used as a probiotic. VOP 1 intestinal digesta showed significantly higher glucose uptake relative to the undigested and the gastric digesta, while the gastric phase had higher levels of α-amylase and α-glucosidase compared to the undigested s les.
High and long-term antibacterial activity against Escherichia coli via synergy between the antibiotic penicillin G and its carrier ZnAl layered double hydroxide
Publisher: Elsevier BV
Date: 02-2019
DOI: 10.1016/J.COLSURFB.2018.11.035
Abstract: Antibiotic-resistant bacterial infections are a global health problem. A commonly-used antibiotic Penicillin G was incorporated into ZnAl-layered double hydroxides (PNG/LDH) with a varied amount of PNG. PNG/LDH nanocomposites were well characterized in structure and composition using elemental analysis, X-ray diffraction pattern, Fourier transform infrared spectroscopy and TEM images, revealing that PNG were mostly adsorbed on the LDH surfaces at a lower PNG loading but some were intercalated into LDH interlayers at a higher PNG loading. The typical release profile of PNG and Zn
Australian Native Plant Foods and Their Contribution to Diet Diversity
Publisher: MDPI
Date: 03-03-2020
A New Method for the Authentication of Australian Honey
Publisher: MDPI
Date: 03-03-2020
Phytochemical Characteristics and Antimicrobial Activity of Australian Grown Garlic (Allium Sativum L.) Cultivars
Publisher: MDPI AG
Date: 23-08-2019
DOI: 10.3390/FOODS8090358
Abstract: This study systematically evaluated the main bioactive compounds and associated biological properties of two Australian grown garlic cultivars and commercial non-Australian grown garlic (for comparison purposes only). Additionally, the distribution of bioactive compounds in garlic skin and clove s les was determined to obtain a better understanding of the potential biological functionality of the different garlic parts. The identification and quantification of bioactive compounds was performed by ultra-high performance liquid chromatography with mass spectrometry and photodiode array detection (UHPLC-PDA-MS). A principal component analysis was applied to assess the correlation between the determined bioactive compounds and antioxidant capacity as well as antimicrobial activity. The content of phenolic compounds (free and bound forms) in the garlic skin s les was significantly (p 0.05) higher than that of the garlic cloves, and was also higher (p 0.05) in the Australian grown cultivars compared to the commercial non-Australian grown garlic. Anthocyanins were found in the skin s les of the Australian grown garlic cultivars. The organosulfur compounds were higher (p 0.05) in the cloves compared to the skin s les and higher (p 0.05) in the Australian grown cultivars compared to the studied commercial s le. As the richer source of bioactive compounds, the Australian grown garlic cultivars exhibited a significantly (p 0.05) higher antioxidant capacity and stronger (p 0.05) antimicrobial activity than the commercial non-Australian grown garlic. The potential of garlic cultivars rich in bioactive compounds for domestic and industrial applications, e.g., condiment and natural food preservative, should be explored further.
Infrared spectroscopy as a rapid tool to detect methylglyoxal and antibacterial activity in Australian honeys
Publisher: Elsevier BV
Date: 04-2015
DOI: 10.1016/J.FOODCHEM.2014.09.067
Abstract: Methylglyoxal (2-oxopropanal) is a compound known to contribute to the non-peroxide antimicrobial activity of honeys. The feasibility of using infrared spectroscopy as a predictive tool for honey antibacterial activity and methylglyoxal content was assessed. A linear relationship was found between methylglyoxal content (279-1755 mg/kg) in Leptospermum polygalifolium honeys and bacterial inhibition for Escherichiacoli (R(2) = 0.80) and Staphylococcusaureus (R(2) = 0.64). A good prediction of methylglyoxal (R(2) 0.75) content in honey was achieved using spectroscopic data from the mid infrared (MIR) range in combination with partial least squares regression. These results indicate that robust predictive equations could be developed using MIR for commercial application where the prediction of bacterial inhibition is needed to 'value' honeys with methylglyoxal contents in excess of 200mg/kg.
Effects of bifidogenic factors on growth of bifidobacterium bifidum in cultured milk yoghurt
Publisher: Sri Lanka Journals Online (JOL)
Date: 30-12-2006
Nutritional analysis, volatile composition, antimicrobial and antioxidant properties of Australian green ants (Oecophylla smaragdina)
Publisher: Elsevier BV
Date: 06-2021
Antimicrobial Activity, Total Phenolic and Ascorbic Acid Content of Terminalia Ferdinandiana Leaves at Various Stages of Maturity
Publisher: Enviro Research Publishers
Date: 28-12-2021
Abstract: This work investigated the effect of leaf development (maturity) on morphology, antimicrobial activity, total phenolic (TPC) and ascorbic acid content in leaves of Terminalia ferdinandiana, an endemic plant of Australia. The results of this study indicated that total ascorbic acid was in the range of 23.0 to 35.5 mg/100 g dry weight (DW), showing an increase with advance of maturity. TPC in water and methanolic extracts were in the range of 237.3 - 598.6 and 210.3 - 319.6 mg Gallic acid equivalent (GAE)/ g DW, respectively. Leaf extracts exhibited pronounced inhibitory activity towards Staphylococcus aureus where total ascorbic acid and TPC were positively correlated with the observed antimicrobial activity. These results indicated that leaves extracts might be used as an alternative to synthetic antimicrobial agents, with a great potential for application as an environmentally friendly sanitizer in the hospitality and healthcare industries.
Kakadu Plum (Terminalia Ferdinandiana)—A Native Australian Fruit with Functional Properties
Publisher: MDPI
Date: 03-03-2020
Potent and durable antibacterial activity of ZnO-dotted nanohybrids hydrothermally derived from ZnAl-layered double hydroxides
Publisher: Elsevier BV
Date: 09-2019
DOI: 10.1016/J.COLSURFB.2019.06.013
Abstract: The search for effective alternatives to traditional antibiotics to avoid antibiotic resistant bacteria is growing worldwide. ZnO nanoparticles are found to effectively inhibit growth and proliferation of bacteria, and ZnO-based layered double hydroxides (ZnO-based LDHs) have been intensively investigated for this purpose. However, the nanocomposites are made in a multi-step preparation process with severe agglomeration and limited bactericidal ability. In this research, ZnO-dotted nanohybrids using Zn
Effects of drying methods and maltodextrin on vitamin C and quality of Terminalia ferdinandiana fruit powder, an emerging Australian functional food ingredient
Publisher: Wiley
Date: 10-03-2021
DOI: 10.1002/JSFA.11159
Abstract: Terminalia ferdinandiana , common name Kakadu plum (KP), fruit is a valuable source of vitamin C, and its concentration can be used as a quality index of KP products, such as dried fruit powder. The present study investigated the effects of two drying methods (freeze‐drying and oven‐drying) and the addition of maltodextrin (0–25%) on vitamin C, Maillard products, and overall quality of KP fruit powder. Freeze‐drying was a better dehydration technique than oven‐drying in retaining vitamin C, reducing the formation of non‐enzymatic browning and oxidation products, and improving powder colour ( P 0.05). Non‐enzymatic browning products (furfural and 5‐hydroxymethyl furfural) were generated in the oven‐dried s les as a function of heating and high water activity. Maltodextrin acted as a vitamin C stabilizer in protecting vitamin C from oxidation, and significantly improved the colour attributes of the final dry products. Incorporation of 10–15% maltodextrin could reduce the percentage loss of vitamin C from 8.1% to 3.4% and 18.9% to 11.4% (compared with the control) during freeze‐drying and oven‐drying, respectively. Scanning electron micrographs revealed differences in the microstructures of the KP powder processed by the two drying methods with different levels of maltodextrin. Multivariate data analysis (principal component analysis) showed separation between the oven‐dried and freeze‐dried s les, and also suggested that addition of maltodextrin of 7.5–10% and 10–15% are effective for preserving vitamin C and other quality properties of the freeze‑ and oven‐dried KP powder s les, respectively. The results obtained are important for the KP industry, including Indigenous enterprises, in selecting the most appropriate drying method for KP fruit in terms of quality and sustainability. © 2021 Society of Chemical Industry
Antimicrobial Activity of Royal Jelly
Publisher: Bentham Science Publishers Ltd.
Date: 20-05-2015
Buchanania obovata: An Australian Indigenous food for diet diversification
Publisher: Wiley
Date: 27-05-2018
Abstract: Buchanania obovata Engl., the Green Plum, is a small green fruit eaten by Australian Indigenous peoples of the Northern Territory and Western Australia that has had limited study and has potential as a source of food for diet ersification. The flesh and seed of the fruit are eaten and the plant is used as bush medicine. Physical characteristics of the fruit were measured. The flesh and seed freeze dried powders were measured separately for proximates, mineral/trace elements and heavy metals, and folate analysis. Vitamin C was analysed in the flesh. The flesh is high in protein (12.8 g/100 g dry weight (DW)) and both flesh and seed are high in dietary fibre (55.1 and 87.7 g/100 g DW, respectively). The flesh is high in potassium (2274.7 mg/100 g DW), and is a good source of magnesium (570.5 mg/100 g DW), calcium (426.0 mg/100 g DW) and phosphorous (216.8 mg/100 g DW), whereas the seed is high in iron (8.15 mg/100 g DW). The flesh contains folate at 752.4 μg/100 g DW and the seed contains 109.5 μg/100 g DW as pteroylmonoglutamic acid equivalents. The flesh and seed have good nutritional properties and the results support the use of the Green Plum for diet ersification and nutrition in Indigenous and non-Indigenous populations in Australia.
Nutritional Value and Antimicrobial Activity of Pittosporum angustifolium (Gumby Gumby), an Australian Indigenous Plant
Publisher: MDPI AG
Date: 06-07-2020
DOI: 10.3390/FOODS9070887
Abstract: The indigenous endemic plant P. angustifolium has received attention for nutraceutical and therapeutic applications in Australia. This study investigates for the first time the nutritional value (macro- and micronutrients, minerals, trace elements, polyphenols, carotenoids, saponins and antioxidant capacity) and antimicrobial activity of different botanical parts of P. angustifolium, either collected from the wild or cultivated. Different botanical tissues, geographic location and growing condition (wild vs. cultivated) showed significant (p 0.05) effects on the tested bioactive compounds, with the leaves having significantly (p 0.05) higher levels than the stems. Saponins and polyphenols could be identified as the main bioactive compounds in the leaves with up to 4% per dry weight. The extracts of P. angustifolium leaves and stems showed strong antioxidant and antimicrobial activities, especially against Candida albicans. These activities correlated (R2 = 0.64–0.92 p 0.05) with the levels of polyphenols and saponins, indicating their biologic potential. Findings from this study may provide information for future applications of P. angustifolium in the functional ingredient or nutraceutical industry.
Quality Assessment of Burdekin Plum (Pleiogynium timoriense) during Ambient Storage
Publisher: MDPI AG
Date: 07-02-2023
DOI: 10.3390/MOLECULES28041608
Abstract: Pleiogynium timoriense, commonly known as Burdekin plum (BP), is among many Australian native plants traditionally used by Indigenous people. However, only limited information is available on the nutritional and sensory quality of BP grown in Australia as well as its changes during storage. Therefore, this study evaluated the quality of BP during one week of ambient storage (temperature 21 °C, humidity 69%). Proximate analysis revealed a relatively high dietary fiber content in BP (7–10 g/100 g FW). A significant reduction in fruit weight and firmness (15–30% and 60–90%, respectively) with distinguishable changes in flesh color (ΔE 3) and an increase in total soluble solids (from 11 to 21 °Brix) could be observed during storage. The vitamin C and folate contents in BP ranged from 29 to 59 mg/100g FW and 0.3 to 5.9 μg/100g FW, respectively, after harvesting. A total phenolic content of up to 20 mg GAE/g FW and ferric reducing antioxidant power of up to 400 μmol Fe2+/g FW in BP indicate a strong antioxidant capacity. In total, 34 in idual phenolic compounds were tentatively identified in BP including cyanidin 3-galactoside, ellagic acid and gallotannins as the main phenolics. Principle component analysis (PCA) of the quantified phenolics indicated that tree to tree variation had a bigger impact on the phenolic composition of BP than ambient storage. Sensory evaluation also revealed the ersity in aroma, appearance, texture, flavor and aftertaste of BP. The results of this study provide crucial information for consumers, growers and food processors.
Lexicon for the Sensory Description of Australian Native Plant Foods and Ingredients
Publisher: Wiley
Date: 12-2012
DOI: 10.1111/JOSS.12012
Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour
Publisher: Elsevier BV
Date: 06-2020
DOI: 10.1016/J.FOODCHEM.2020.126238
Abstract: The effects of solid-state fermentation (SSF) with Aspergillus sojae, Aspergillus ficuum and their co-cultures on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour (LF) were investigated. Fibre fractions, in vitro enzyme protein digestion (IVPD), total phenolic contents, protein molecular distribution and colour attributes were also evaluated. S les differed in their proximate composition except ash and fibre contents. The microbiological counts of the fermented LFs were generally higher (p < 0.05) than that of the unfermented LF. Phytic acid content and IVPD decreased (p < 0.05) in the fermented LFs. Also, the fermented LFs showed decreased (p < 0.05) water absorption capacity but increased swelling capacity. In addition, fermented LFs demonstrated reduction in colour attributes. Thus, the study indicated that SSF using Aspergillus sojae and Aspergillus ficuum can influence the physical, chemical and functional properties of LF. LF has great potentials in developing new nutritious food products and feed formulations when subjected to SSF.
Promising Tropical Fruits High in Folates
Publisher: MDPI AG
Date: 26-08-2019
DOI: 10.3390/FOODS8090363
Abstract: As the popularity of tropical fruits has been increasing consistently during the last few decades, nutritional and health-related data about these fruits have been gaining more and more interest. Therefore, we analyzed 35 s les of tropical fruits and vegetables with respect to folate content and vitamer distribution in this study. The fruits and vegetables were selected by their availability in German supermarkets and were grouped according to their plant family. All fruits and vegetables were lyophilized and analyzed by stable isotope dilution assay (SIDA) and liquid chromatography mass spectrometry (LC-MS/MS). The results vary from 7.82 ± 0.17 µg/100 g in the horned melon to 271 ± 3.64 µg/100 g in the yellow passion fruit. The yellow passion fruit is a good source for meeting the recommended requirements, as just 110 g are needed to cover the recommended daily intake of 300 µg folate for adults however, longan fruits, okras, pete beans, papayas, mangos, jack fruits, and feijoas are also good sources of folates. In conclusion, the study gives a good overview of the total folate content in a broad range of tropical fruits and vegetables and shows that some of these fruits definitely have the potential to improve the supply of this critical vitamin.
Understanding the Metabolic Fate and Bioactivity of Dietary Anthocyanins
Publisher: MDPI
Date: 19-01-2020
Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review
Publisher: MDPI AG
Date: 09-02-2021
Abstract: Comminuted meat products are highly susceptible to safety and quality degradation partly because of their large interfacial area in the emulsion. The food industry extensively uses synthetic chemical preservatives to delay that degradation which is caused by microbial growth, enzyme activities and oxidation reactions. However, due to the potential health damage (e.g., cardiovascular diseases, neurodegenerative diseases, cancers among others) synthetic preservatives in meat may cause, consumers are becoming skeptical to buy meat products containing such additives. In the meat industry, the interest of finding natural food preservatives is intensifying. Polyphenolic-rich plants used as natural food preservatives offer the best alternative for a partial or a complete replacement of their synthetic counterparts. They can be extracted from natural sources such as olives, fruits, grapes, vegetables, spices, herbs, and algae, and among others. The common feature of these phenolic compounds is that they have one or more aromatic rings with one or more -OH group which are essential for their antimicrobial and antioxidant properties. This review article is intended to provide an overview of the plant-based phenolic molecules used as natural food preservative, their antimicrobial and antioxidant mechanism of action, and their potential application in comminuted meat.
Phytochemicals and nutritional composition in accessions of Kei-apple (Dovyalis caffra): Southern African indigenous fruit
Publisher: Elsevier BV
Date: 07-2018
DOI: 10.1016/J.FOODCHEM.2018.01.099
Abstract: Current study was initiated to identify the phytochemicals and the nutritional profile of eleven Kei-apple fruit accessions. Accession FH29 showed the highest level (492.45 mg 100 g
Nutritional Characteristics of Australian Grown Feijoa (Acca sellowiana) and Its Antimicrobial Activity
Publisher: MDPI
Date: 13-02-2020
Comparison of Phenolic Compounds, Carotenoids, Amino Acid Composition, In Vitro Antioxidant and Anti-Diabetic Activities in the Leaves of Seven Cowpea (Vigna unguiculata) Cultivars
Publisher: MDPI AG
Date: 12-09-2020
DOI: 10.3390/FOODS9091285
Abstract: Cowpea is a well-known nutrition rich African leafy vegetable that has potential to sustain food and nutrition insecurity in sub-Saharan Africa. Consumption of cowpea legumes is associated with reduced risk of type 2 diabetes mellitus. Therefore, the present study was designed to evaluate the (i) variation in phenolic metabolites in seven cowpea cultivars (VOP1, VOP2, VOP3, VOP4, VOP5, VOP7, and VOP8 using UHPLC coupled with high resolution Q-TOF-MS technique, (ii) in vitro antioxidant activity using ferric reducing/antioxidant capacity (FRAP) assay (iii) in vitro anti-diabetic effects and (iv) composition of carotenoids and amino acids of theses cowpea cultivars. The results of this study demonstrated that gentisic acid 5-O-glucoside, quercetin 3-(2G-xylosylrutinoside) and Quercetin 3-glucosyl-(1- )-galactoside were highest in VOP1 VOP4 and VOP5, respectively. High inhibition ( %) of α-glucosidase and α-amylase activities was shown by the leaf extracts (50 and 25 mg/mL) of VOP1 and VOP4. Cowpea cultivars VOP1 and VOP4 demonstrated the highest gene expression levels of regulation of glucose transporter GLUT4 in C2C12 skeletal muscle cells, similar to insulin. A positive correlation exited between the phenolic components and the inhibitory effect of antidiabetic enzymes and FRAP activity. Cytotoxic effect was not detected in vitro in any cowpea cultivar. Lutein (124.6 mg/100 g) and all-trans-beta-carotene (92.6 mg/100 g) levels were highest in VOP2 and VOP1, respectively. Cowpea cultivars VOP3 and VOP4 showed potential to fulfil the daily requirements of essential amino acids. Thus, based on this information, cowpea (leaves) genotypes/cultivars can be selected and propagated for the further development of supplementary foods or functional food ingredients.
Structural changes in natural actomyosin and surimi from ling cod (Ophiodon elongatus) during frozen storage in the absence or presence of cryoprotectants
Publisher: American Chemical Society (ACS)
Date: 14-09-2001
DOI: 10.1021/JF001281X
Abstract: Surimi and natural actomyosin (NAM) from ling cod (Ophiodon elongatus) were subjected to frozen storage in the absence or presence of cryoprotectants (sorbitol, sucrose, lactitol, and Litesse, either in idually or in combination). Effects of frozen storage were studied for NAM frozen at -10 degrees C for 10 days and for surimi after eight freeze-thaw cycles. A commercial blend cryoprotectant (4% sucrose and 4% sorbitol), in idual cryoprotectants at 8%, and optimal blends at 4, 5.5, 6, and 8%, were effective in maintaining the gel strength of surimi and NAM gels. Surimi or NAM frozen in the absence of cryoprotectants or with only 4% in idual cryoprotectants, showed increased percent alpha-helical content by Raman analysis. Increased disulfide content was also observed in the treatment without cryoprotectants by the Raman SS stretching band and by chemical determination. Tyrosine residues were in a buried environment before and after freezing for all treatments, and surface hydrophobicity measured by 1-anilinonaphthalene-8-sulfonate decreased after frozen storage in the absence of cryoprotectants.
In Vitro Release of Anthocyanins from Microencapsulated Natal Plum (Carissa macrocarpa) Phenolic Extract in Alginate/Psyllium Mucilage Beads
Publisher: MDPI AG
Date: 23-08-2022
Abstract: Natal plum (Carissa macrocarpa) contains anthocyanins, cyanidin 3-O-β-sambubioside (Cy-3-Sa), and cyanidin 3-O-glucoside (Cy-3-G) that possess great bioactive properties. During in vitro gastrointestinal digestion, Cy-3-Sa and Cy-3-G are highly sensitive to pH changes and have low bioaccessibility rates of 7.9% and 22%, respectively. This study aimed to therefore use microencapsulation techniques to improve the bioaccessibility of Cy-3-Sa and Cy-3-G. The crude anthocyanin-rich extract was extracted from freeze-dried Natal plum fruit using ultrasonic-assisted ethanol extraction. The anthocyanin-rich extract was encapsulated using the ionic gelation method. Four distinct carrier agents, namely sodium alginate, pectin, xanthan gum and psyllium mucilage were used to form the wall materials. Encapsulation efficiency was highest for alginate syllium mucilage beads (93.67%), while alginate showed the least efficiency (86.80%). Scanning Electron Microscopy revealed a cracked and porous structure for the Natal plum extract and a continuous smooth structure for all the beads. Fourier transform infrared spectroscopy showed peaks at 3300 and 1610 cm−1, confirming the presence of polyphenols and polysaccharides in all beads. Thermal stability was higher for the alginate syllium mucilage beads and the observed thermal transitions were due to the bonds formed between the polymers and the polyphenols. Alginate beads combined with xanthan gum, pectin, and psyllium mucilage showed a prolonged release of anthocyanins compared to alginate in vitro alone. The highest anthocyanin bioaccessibility was obtained from alginate syllium mucilage beads (85.42 ± 1.03%). The results showed the effectiveness of alginate syllium mucilage beads in improving stability and in vitro anthocyanin release.
Impact of Curcumin-Mediated Photosensitization on Fungal Growth, Physicochemical Properties and Nutritional Composition in Australian Grown Strawberry
Publisher: Springer Science and Business Media LLC
Date: 20-10-2020
The effect of photosensitization mediated by curcumin on storage life of fresh date (Phoenix dactylifera L.) fruit
Publisher: Elsevier BV
Date: 11-2018
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