This study investigated the nutritional composition, including phenolic metabolomics and the bioactivity of different botanical parts (peels, pulps, seeds and peel+pulp) of three Australian native Persoonia fruits: Persoonia linearis (PL), Persoonia stradbrokensis (PS), and Persoonia falcata (PF). Persoonia fruits were found to be a good source of fibre and protein. Distinct phenolic metabolite profiles were observed in the three Persoonia fruits. A total of eleven phenolic compounds were identified, including β-arbutin, gallic acid, catechin, caffeic acid, epicatechin, myricetin, quercetin, trans-p-coumaric acid, rutin, quercetin-3-glucoside, and naringenin. PF extracts exhibited distinctive bioactive properties, including antioxidant, antibacterial, and anti-inflammatory activities. Overall, peel extracts demonstrated stronger performance in the applied bioactivity assays compared to pulps, seeds and peel+pulp. The results clearly demonstrate the potential of Persoonia fruits to be used in the development of functional food ingredients, blends or even value-added health products.

Pleiogynium timoriense is commonly referred to as Burdekin plums (BPs) in Australia. Despite BP fruits being traditionally consumed by Indigenous Australians, little research on their potential food applications is available. With the increasing demand for healthy snacks and the importance of sensory quality in consumer choice of food products, this study explored the sensory profiles and acceptability of five formulations of BP fruit leathers (20BP, 40BP, 60BP, 80BP, and 100BP, containing 20-100% BP). Sensory profiling of the five BP fruit leathers revealed that most attributes were correlated. Both 80BP and 100BP were similar and characterized by significantly (p < 0.05) higher dark fruit flavor, astringency, and firmness, while 20BP fruit leather was significantly (p < 0.05) higher in cooked yellow fruit flavor and dissolving texture. The acceptability taste test showed that 20BP, 40BP, and 60BP were the preferred formulations. 40BP was selected for further consumer study. The acceptability of 40BP when consumed with a commercial fruit and nut trail mix (TM) was studied. Then, 121 consumers rated the acceptability of three samples: 40BP, TMBP (40BP mixed with TM), and TM. The results showed that all three samples were liked. Moreover, the sensory acceptability and purchase intention of TMBP were comparable to TM, which was higher than 40BP alone. Furthermore, cluster analysis revealed that the cluster with higher liking scores consumed TM more often and had a higher willingness to consume Australian native fruits. The study showed the promising food applications and acceptability of BP leathers and their incorporation in a commercial TM.

Citrus fruit are well-known for their characteristic flavour and nutritional value. Global citrus production has increased by 528% between 1961 and 2021, and in Australia, citrus is the most exported fresh fruit product by volume. There are six described Citrus species endemic to Australia: C. australasica (Australian finger lime), C. australis (round lime), C. garrawayi (Mount White lime), C. glauca (desert lime), C. gracilis (Humpty Doo lime), and C. inodora (Russell River lime). Australian Citrus possess unique flavours, aromas, and phytochemical profiles, suggesting a potential use as novelty crops and/or ‘functional foods’. Furthermore, the native Australian Citrus germplasm is a valuable source of desirable traits in citrus breeding, including drought, cold, heat, salinity, and disease resistance. These may help solve some challenges facing citrus growers globally, including disease, a declining soil quality, changing climates, and narrowing profit margins. However, many Australian citrus species’ nutritional value, chemical composition, and bioactive properties remain unknown. This review focuses on these under-investigated native Citrus species, their distribution, production, physiology, disease tolerance, traditional use, taxonomy, flavour, nutritional composition, bioactivity, and commercial production. It concludes with a perspective on the future of these native species in the Australian and global citrus context.

Quantification of free and bound carotenoids in pigmented fruit and vegetable matrices has previously been challenging due to carotenoid instability, degradation during extraction, and the prevalence of predominant carotenoid esters. The aim of the present study was to develop an optimized extraction procedure that minimises the loss of free and bound carotenoids by utilising a combination of extraction solutions, followed by an improved saponification process. A mixture of hexane, dichloromethane, ethanol and water achieved the highest extraction efficiency (>97%) from the chili/capsicum matrix. The study also addressed the previously unexplained loss of carotenoids during saponification by adding phosphate buffer to the sample–extract mixture, which prevented soap micelle formation. Additionally, the duration and temperature of the saponification procedure and pH of the final extraction solution were further optimised to achieve a higher total carotenoid recovery. A total of 48 free and bound carotenoids were identified in the capsicum fruit samples using UHPLC-DAD-MS/MS. The total carotenoid content within six bell pepper and chili fruits ranged between 1.63 (green bell capsicum) and 32.08 mg/100 g fresh weight (sweet red baby capsicum). The current methodology potentially could be used in a broad range of different carotenoid-containing matrices and commodities.

Strawberries are highly perishable fruits harvested at full ripeness, and their nutritional quality together with their phytochemical composition can be significantly affected by storage duration and temperature. This study investigated the changes in key bioactive compounds, including folate, vitamin C, anthocyanins, quercetin-3-glucoside, ellagic acid, and organic acids, in “Red Rhapsody” strawberries stored at two typical household temperatures (4 °C and 23 °C). While storage duration and temperature did not have a significant impact (p > 0.05) on folate content, significant changes in other phytochemicals were observed. The total anthocyanin content increased significantly (p < 0.05), from 30.0 mg/100 g fresh weight (FW) at Day 0 to 84.4 mg/100 g FW at Day 7 at 23 °C, a 2.8-fold increase. Conversely, the vitamin C content was significantly reduced (p < 0.05), from 54.1 mg/100 g FW at Day 0 to 28.4 mg/100 g FW at Day 7 at 23 °C, while it remained stable at 4 °C. Additionally, the concentrations of quercetin-3-glucoside, ellagic acid, and organic acids underwent significant changes during the storage period. The total folate content fluctuated between 73.2 and 81.6 μg/100 g FW at both temperatures. These results suggest that storage temperature and duration influence the individual phytochemicals and nutrients of strawberries differently, with potential implications for their nutritional value and bioactive compound content.

ABSTRACTThere is concern that high sugar‐sweetened beverage consumption may reduce the intake of more nutritionally dense foods and lead to a higher risk of chronic diseases, particularly for vulnerable populations, including First Nations People. The current study investigates consumer acceptability of five carbonated beverages with a range of sugar contents (0%–11.5%) including novel low‐sugar formulations with bush fruits and commercial soft drink comparators. The results from 142 consumers reveal the full sugar soft drink (11.5% sugar) had the highest acceptability, closely followed by the low sugar novel formulation (5.9% sugar). The consumer cluster “full sugar soft drink likers” were more likely to be younger, of First Nations status, be a “sweet‐liker”, have a lower perceived intensity of sweetness, and a higher weekly consumption of full sugar soft drinks compared to the “full sugar soft drink disliker” group, where “sweet‐dislikers” made up > 80% of this cluster.

Yam ( Dioscorea spp.), a staple food among Australia's First Nations people, has nutritional, cultural, and historical significance, connecting them to their land, identity, and well-being. However, information on the nutritional value and quality characteristics of the tubers and their main nutritional component (starch) are lacking in literature. This study investigates the nutritional composition of the flesh and peel from two yam species (D. alata (DaF and DaP) and D. bulbifera (DbF and DbP)), as well as the physicochemical properties of their starch, which can affect their food and non-food uses. The flesh and peel of the tested yam species had a high moisture content (high fresh weight), with starch being the main component in the flesh of both species (DaF-55.8%, DbF-68.9%). The peel and flesh are low in fat and protein, a good source of dietary fibre, with fructose, glucose and sucrose being the main sugars present. The flesh and peel are high in minerals (K, Ca, Na and P), trace (Cu) and ultra-trace elements (Rb, B), as well as essential amino acids. The starch peak gelatinization (Da-78.0 and Db-78.1(degrees)C) and pasting temperature (Da-84.0 and Db-84.1(degrees)C) in both species were relatively high, with the D. alata peak viscosity (8000cp) significantly (p < 0.05) higher than that of D. bulbifera (7701cp). This study affirms First Nations Peoples traditional knowledge of yams' nutritional value, highlighting their potential for integration into the Australian 'mainstream' diet. Promoting indigenous foods is also a successful strategy to develop environmentally friendly and sustainable supply chains.

Background: Halophytes are promising crops for food security due to their excellent nutritional value and salt tolerance. Atriplex species stand out for their high productivity, wide distribution, and strong environmental tolerance, widely used in livestock feed, soil remediation, agricultural reclamation, food, and medicine. Scope and approach: Consequently, screening different genotypes of Atriplex from different continents and countries for their nutritional and bioactive properties could aid targeted breeding efforts in the future. Atriplex may play a crucial role as a dietary intervention crop for combating malnutrition and hidden hunger in the future. The present review will give a comprehensive overview on the nutritional composition, bioactive properties and food potential of Atriplex as a future food crop. Key findings and conclusions: Atriplex is a rich source of protein, fiber, vitamins, essential minerals and trace elements such as K, Ca, Mg, Fe, Zn, and Mn. Furthermore, attributed to its phytochemical compounds, Atriplex has demonstrated a broad range of bioactivities such as anti-diabetes, anti-obesity, antimicrobial, and anti-cancer. As an Indigenous crop, Atriplex also has great potential to stimulate local and Indigenous enterprises and promote employment in poor rural communities. It can be concluded that Atriplex is a promising "candidate" for saline environments that ensure food security and hidden hunger.

Domestic storage conditions can have a significant impact on the composition of phytochemicals and sugars in stone fruits. This study aimed to evaluate the effect of two domestic storage temperatures (4 and 23 °C) on the physicochemical properties, phytochemical composition, and sugars of ‘Rubycot’ (RC) plumcot, a novel stone fruit variety, and ‘Queen Garnet’ (QG) plum. Initially, RC had a lower total anthocyanin concentration (TAC) than QG, but TAC in RC increased significantly (p < 0.05) during storage, peaking at +95% after 7 days at 23 °C, while QG reached +60% after 14 days. At 4 °C, TAC increased for both varieties (RC +30%, QG +27%). RC had a higher initial total phenolic content (TPC), which also increased for both fruits. QG had a significantly higher initial total quercetin concentration (TQC), increasing by 40% (p < 0.05) at 23 °C. The initial total carotenoid concentration in QG was higher than that in RC, but after 10 days at 23 °C, RC had a higher carotenoid concentration than QG. Both varieties showed similar sugar profiles, with QG starting higher but decreasing over time at both storage temperatures. Results from this study showed that ambient storage significantly increases total anthocyanins, total quercetins, and TPC in RC and QG. However, it is important to evaluate the textural and sensory properties of stored RC and QG in terms of consumer acceptability of the stored fruits.

This study assessed the metabolite content and bioactivities of Kakadu plum (KP) from Western Australia (WA). LC-MS/MS and UHPLC-PDA analyzed sugar, vitamin C, and ellagic acid (EA). Functional properties were evaluated by spectroscopic technique, agar well diffusion, and microplate dilution methods. WA KP exhibited higher total sugar (16.3 ± 1.0 g/100 g DW) and free ellagic acid (EA) (23.2 ± 1.7 mg/g DW), along with abundant vitamin C (25.20 ± 0.16 to 131.50 ± 0.20 mg/g DW) compared to Northern Territory KP fruits. The fruit showed strong antioxidant activities, α-glucosidase inhibition, and effectiveness against bacteria, with positive correlations to total phenolic content (TPC), vitamin C, and EA. These findings highlight WA KP’s potential for functional foods and pharmaceuticals, emphasizing the importance of TPC, vitamin C, and EA in selecting high-quality fruit.

This study investigated the interactive effects of components in gum Arabic-based coating enriched with aqueous extracts of Syzygium aqueum, Diploglottis bracteata, and Tasmannia lanceolata on properties of edible coating/film. Response surface methodology was employed to optimize the films based on their physical and permeability properties. It was shown that the concentration of the components significantly influenced these characteristics. The coating demonstrated strong antimicrobial activity against Pseudomonas viridiflava, a main cause of soft rot in vegetables, when using 5.00% S. aqueum, 5.00% D. bracteata, and 9.35% T. lanceolata with lower concentrations of gum Arabic and MCT oil. The optimized coating was applied to fresh-cut red capsicum, and its effects were evaluated. The coating effectively inhibited microbial growth, maintaining low bacterial load (ca. 3 log CFU. g−1) until day 10 of storage. Sensory evaluations also showed positive liking scores for appearance, aroma, and flavor, indicating that the coating enhanced the overall sensory experience of the capsicum. Despite these positive outcomes, challenges regarding moisture retention and firmness preservation during storage were identified. The coating did not adequately preserve these qualities, highlighting the need for further research to optimize the formulation for commercial applications. Nonetheless, incorporating plant extracts in the gum Arabic-based coating holds promise for extending the shelf life of fresh-cut capsicum while improving its sensory attributes.

There is increasing interest in Australian finger lime (Citrus australasica) due to its nutritional and bioactive potential. In this study, polar extracts from five finger lime cultivars were investigated for their potential bioactivity using a range of assays: antioxidant capacity (total phenolic content (TPC), ferric reducing antioxidant power (FRAP), and cupric reducing antioxidant capacity (CUPRAC)), total monomeric anthocyanin content (TMAC), anti-diabetic activity (α-glucosidase and α-amylase inhibition), anti-Alzheimer activity (acetylcholinesterase inhibition), Skin-whitening activity skin-brightening activity (tyrosinase inhibition), and anti-inflammatory activity (COX-2 inhibition). Commercial Tahitian lime was used as a “control” (comparison). The TPC ranged from 328 to 779 mg GAE/100 g dry weight (DW) in the pulp (compared to 1043 mg GAE/100 g for Tahitian lime) and from 755 to 1048 mg GAE/100 g in the peel (1704 mg GAE/100 g for Tahitian lime). A similar range of variation was seen for FRAP, ranging from 114 to 436 mg TE/100 g DW in the pulp (422 mg TE/100 g for Tahitian lime) and 259 to 495 mg TE/100 g DW in the peel (491 mg TE/100 g for Tahitian lime). Similarly, the TFC was generally lower in finger lime pulp (100–392 mg QE/100 g DW) compared to Tahitian lime (312 mg QE/100 g). The polar extracts did not show any significant inhibition of α-glucosidase, α-amylase, tyrosinase, or COX-2. One finger lime variety showed moderate (>50%) inhibition of acetylcholinesterase (AChE) at the highest concentration screened (~1500 mg/L), as did Tahitian lime. Additionally, in silico docking against acetylcholinesterase suggested that some of the polyphenols present, including catechin, quercetin-3-glucoside, and cyanidin-3-glucoside, could potentially dock to AChE and inhibit it. This is the first time the species has been investigated for many of these bioactive properties, and also the first time in silico docking has been performed to explore which potential compounds from this species could provide its bioactivity. Although little bioactivity was generally found across the applied bioassays, these findings nevertheless provide important basic data for future research and any claims about the potential health benefits of Australian finger lime.

Minerals and trace elements are essential for human health and wellness. Fruits can be an important dietary source of these micronutrients. For centuries, native Australian fruits have been a vital source of nutrition and well-being for the Indigenous Communities(1). However, comprehensive information on the mineral and trace element composition of these native fruits, including broad-leaved Geebung (Persoonia stradbrokensis), is lacking. Therefore, the aim of the present study was to determine the mineral and trace element composition of broad-leaved Geebung, an important but still underutilised native Australian fruit, at different maturity stages. Inductively coupled plasma mass spectrometry (ICP-MS) and inductively coupled plasma-optical emission spectroscopy (ICP-OES) were used to analyse the fruit. Statistical analysis was performed using one-way ANOVA and the means (n = 3) were compared by Tukey’s multiple comparison post hoc test with p < 0.05 as significant. Calcium and potassium could be identified as the main minerals, and iron, zinc and manganese as the main trace elements. The calcium content in broad-leaved Geebung was lower than Australian desert lime, kakadu plum, and riberry, respectively (35.7-271.5 vs. 384.2 vs. 282.5 vs. 307.7 mg/100g dry weight (DW))(2). Potassium has a vital role in the prevention of bone loss and is essential for the heart, kidney, and blood pressure. The potassium content of broad-leaved Geebung fruit was lower than Australian desert lime, kakadu plum, lemon aspen, quandong and riberry (average 516.4 vs. 1287.8 vs. 1905.5 vs. 1512.9 vs. 3456.2 vs. 1715.7 mg/100g DW)(2), which contributes to approximately 15% recommended dietary allowance (RDA). Iron is the main element in the production of hemoglobin and is important for maintaining healthy blood. Iron content in the fruit ranged from 0.8-2.6 mg/100g DW, which was higher than that of Davidson’s plum (1.2 mg/100g DW), but lower than the Green Plum, Australian desert lime, and kakadu plum (3.8 vs. 4.7 vs. 4.0 mg/100g DW) (2,3). Besides, the manganese levels were relatively high in broad-leaved Geebung fruit and considerably higher than in other native Australian fruits such as Kakadu plums, Desert limes and Quandongs (11.2-26.4 vs. 3.5 vs. 0.9 vs. 0.3 mg/100 g DW)(2). Interestingly, the mineral and trace element content decreased (p < 0.05) during fruit maturity. In general, broad-leaved Geebung fruit can provide considerable amounts of essential minerals and trace elements and its potential as a healthy “snack” alternative should be investigated further.

Increased salt (sodium chloride (NaCl)) consumption contributes to high blood pressure, increasing the risk of cardiovascular disease. Reducing the intake of NaCl could result in significant public health benefits. Australian grown halophytes are consumed traditionally by indigenous communities as food and medicine. The importance of halophytes has been recently "rediscovered" due to their salty taste and crunchy texture. This study aimed to assess the potential of Australian indigenous edible halophytes (AIEH) as salt substitutes. A benchtop test was carried out to establish a sensory lexicon of four important AIEH (samphire, seapurslane, seablite, and saltbush) and to select the most promising halophyte based on sensory attributes and nutritional composition. Samphire and saltbush, the most common and commercially important halophytes, were used as comparisons. Semolina was used to prepare the halophyte-based test food for the benchtop sensory study. Results of the formal sensory study showed that the growing location of samphire and saltbush can significantly affect their sensory attributes. Samphire had the most favorable sensory attributes and nutritional quality, with dry herb and bran aroma and flavor, whereas the saltbush test food preparations had herbaceous, minty dry wood, and green fruit aroma and flavor. The "optimal" concentration of added freeze-dried samphire/saltbush powder was determined based on the saltiness perception of the NaCl-semolina formulation (0.3% table salt equivalent to 1% samphire freeze-dried powder and 1.4%-2.0% saltbush freeze-dried powder, respectively). This study provided novel and crucial information on the potential use of AIEH as natural salt substitutes.Practical ApplicationThere is an increasing demand for natural salt substitutes. Halophytes are salt tolerant plants that sustain in arid or semiarid areas and have the potential to be used as natural salt substitutes. To the best of our knowledge, this is the first study reporting the sensory profiles of four important Australian indigenous edible halophytes (samphire, seapurslane, seablite, and saltbush). This study also demonstrated how different growing locations can affect the sensory attributes of halophytes and subsequently their potential food applications. Our findings provide critical information and data to further study halophytes in the context of novel food applications.

This study investigated the potential use of curcumin-mediated photodynamic treatment as a postharvest decontamination technique to reduce microbial load and growth and therefore extend the shelf life of strawberries. Curcumin was applied on strawberries, followed by illumination and storage at 4 degrees C for 16 days. Strawberries were evaluated for decay, microbial load, and physicochemical properties such as weight loss, color, and firmness during storage. The findings revealed that curcumin-mediated photodynamic treatment effectively reduced the decay incidence and severity in strawberries, with 20% less decay occurrence compared to untreated fruits, which was shown to be dependent on curcumin concentration. While a complete reduction in microbial load was observed upon treatment, microbial growth remained unaffected throughout storage. Moreover, photodynamic treatment did not show any adverse impact on color properties and firmness of strawberries. This eco-friendly technique presents potential for fruit's shelf-life extension, although optimization of treatment parameters and photodynamic unit design seems to be essential.

Summary Burdekin plums (BP) are the fruits of Pleiogynium timoriense (DC.) Leenh, a tree native to Australia. In this study, BP fruit leathers were developed by blending BP puree with apple puree (0%–80% levels) to make five formulations of BP fruit leathers (100BP, 80BP, 60BP, 40BP, 20BP). Physicochemical parameters and microbial stability of fruit leathers were studied during six‐month storage at ambient conditions (temperature 16–25 °C, humidity 60%–77%). Results showed that BP leathers had a water activity from 0.60 to 0.64 and moisture content from 21% to 25%, and both were stable during storage. 20BP had the highest score for all colour parameters measured and had the lowest value in hardness. Reduction in redness and chroma and an increase in hue were observed in all leathers after storage. The total content of cyanidin 3‐galactoside and cyanidin 3‐glucoside decreased from 400–1600 mg/kg DW to 100–500 mg/kg DW after processing into leathers then to 9–70 mg/kg DW after storage. A decrease in catechins was also observed after puree was processed into leather and after the 6 months of storage, whereas an increase in gallic acid, ellagic acid, quercetin 3‐glucoside, trigalloylglucose was observed particularly in 20BP. Total phenolic content (ranging from 6 to 24 mg GAE/g DW) and antioxidant capacity (ranging from 80 to 240 μmol Fe 2+ /g DW) remained relatively stable after processing and storage with a slight reduction in 80BP and 100BP. Fruit leathers were microbiologically safe and shelf‐stable during the 6 months of storage. These results demonstrated the potential of BP to be processed into shelf‐stable fruit leathers rich in bioactive phenolics.

The edible, endemic Australian species Alpinia caerulea belongs to the same family as ginger and turmeric. The rhizome and fruit have a mild ginger-like flavour, but there is very little information on its chemical composition or potential biological activities. This study found low levels of ascorbic acid in the fruit and fruit capsule (2.3–3.4 mg/100 g fresh weight), as well as detecting six polyphenols (rutin, quercetin-3-glucoside, quercetin, vanillic acid, kaempferol and chlorogenic acid) across all of the plant parts. The volatile profile of the rhizome was also explored for the first time. The volatiles were dominated (91.7%) by ( E )-8(17),12-labdadiene-15,16-dial, but included 20 other minor constituents; mainly monoterpenes and sesquiterpenes. Extracts showed no inhibitory activity against tyrosinase or cyclooxygenase-2 (COX-2), but moderate anti-acetylcholinesterase was found for the rhizome and stem extracts. Further investigation into A. caerulea and other species from this genus will help to elucidate their full nutritional and bioactive potential.

This study investigated the effect of gum Arabic on curcumin's phototoxicity against Botrytis cinerea, a significant cause of postharvest losses in horticultural produce. Curcumin-loaded nanoparticle suspensions and emulsions stabilized with gum Arabic were prepared and their absorbance, fluorescence emission, physicochemical properties, antimicrobial photodynamic activity (using response surface methodology (RSM)), and reactive oxygen species (ROS) generation (via electron paramagnetic resonance (EPR) spectroscopy) were evaluated. Fluorescence emission exhibited a blue shift (510-550 nm) in both formulations, with emulsions showing higher intensities due to a more hydrophobic environment. Gum Arabic concentration significantly influenced the physicochemical properties of both suspensions, with nanoparticle size decreasing from 572.80 nm to 202.80 nm as gum Arabic concentration increased from 0.5 % to 2.5 % (at 65 mu M curcumin). Nanoparticle suspensions demonstrated higher antimicrobial efficacy, reducing B. cinerea spores by 0.39-3.40 log10(CFU.ml- 1), compared to 0.00-0.46 log10(CFU.ml- 1) in emulsions. The phototoxic effect was dependent on curcumin concentration and light irradiance, as demonstrated by RSM. EPR confirmed the generation of superoxide anion and hydroxyl radicals in both formulations, which indicated a Type I photodynamic mechanism, with nanoparticle suspensions having a sustained ROS generation. Overall, gum Arabic did not impair curcumin's antifungal photodynamic activity, making it as a promising stabiliser for curcumin-based treatments.

This study evaluated the preserving effect of Davidson's plum (Davidsonia pruriens) fruit powder (DPP) in raw beef patties. Minced meat patties were treated with no additive (negative control), 45 mg/hg of Sodium metabisulphite (SMB), or DPP (0.2, 0.4, 0.6 and 0.8 g/hg) and stored for 20 days at 4 +/- 1 C-degrees. Lipid oxidation, microbial growth rate, pH, instrumental color were studied. Bioactive compounds of the DPP were analysed using UHPLC-HRAM-Orbitrap-MS/MS. The results showed that DPP contained high concentration of both anthocyanins and non-anthocyanins compounds. Furthermore, the beef patties treated with DPP exhibited reduced lipid oxidation (p<0.05) in comparison to beef patties with no added preservative. Moreover, the addition of DPP at concentration equal to or greater than 0.2 g/hg slowed down microbial growth (p<0.05) compared to raw beef patties with no preservative added. However, SMB-treated samples had the greatest antimicrobial activities in comparison to all other treatments. The inclusion of DPP led to reduced redness and pH of treated raw beef patties. This study provides evidence that Davidson's plum fruit can be used as natural preservative in raw processed meat.

Changes in quality of fruits and vegetables during processing and storage might impact on the nutritional and economical value of food products. The present study aimed to evaluate the influence of blanching on the content of vitamin C and ellagic acid (EA) as the main bioactive compounds present in Kakadu plum (KP) fruits ( Terminalia ferdinandiana ) during storage at 40 o C to mimic typical temperature when wild harvested. Changes in the profile of fatty acids, malondialdehyde (MDA) production, as a biomarker for lipid peroxidation, and antioxidant properties of KP fruits were evaluated. The results revealed that vitamin C decreased between 25 and 52% over the storage period. Statistically significant differences in the concentration of vitamin C were associated with temperature ( p < 0.05 ) and blanching ( p < 0.05 ), whereas no significant differences in EA during storage were observed. DPPH radical scavenging capacity and total phenolic content of both blanched and control samples decreased by 80% and 35%, respectively, at the end of the storage period compared to day 0. In addition, the change in DPPH activity is significantly correlated (Pearson R 2 = 0.829, p ˂ 0.01 ) with the breakdown of ellagitannins. Furthermore, KP fruit demonstrated excellent antioxidative properties by reducing MDA production. It was concluded that blanching causes significant vitamin C loss whereas neither blanching nor long-term storage at elevated temperature affect the EA content. The results also indicate that the antioxidant compounds present in the KP fruits provided considerable protection against fatty acid oxidation during storage.