Assessing the potential of Australian indigenous edible halophytes as salt substitutes: From wild to plate.

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 APPLICATION: There 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.

A ratiometric fluorescence probe for bisulfite detection in live cells and meat samples.

The development of reliable probe technology for the detection of bisulfite (HSO3-) in situ in food and biological samples is contributing significantly to food quality and safety assurance as well as community health. In this work, a responsive probe, EHDI, is developed for ratiometric fluorescence detection of HSO3- in aqueous solution, meat samples, and living cells. The probe is designed based on the HSO3- triggered 1,4-addition of electron deficit C = C bond of EHDI. As a result of this specific 1,4-addition, the π-conjugation system was destructed, resulting in blue shifts of the emission from 687 to 440 nm and absorption from 577 to 355 nm. The probe has good water solubility, high sensitivity and selectivity, allowing it to be used for imaging of HSO3- internalization and production endogenously. The capability of probe EHDI for HSO3- was then validated by traditional HPLC technology, enabling accurately detect HSO3- in beef samples. The successful development of this probe thus offers a new tool for investigating HSO3- in situ in food and biological conditions.

Utilizing Xanthan Gum Coatings as Probiotic Bacteria Carriers to Enhance Postharvest Quality and Antioxidants in Fresh-Cut Cantaloupe and Honeydew (Cucumis melo L.) Melons.

Due to spoilage microflora and browning, minimally processed fresh-cut fruits have a short shelf life, and over the years, studies have shown the potential of using edible coatings to extend the shelf life and improve the safety of fresh-cut fruits. Recently, there has been a rise in research on the incorporation of probiotics in edible coatings due to the bespoke health and biopreservation benefits they impart. Therefore, in this study, lactobacillus strains (Lactiplantibacillus plantarum 75 and Bifidobacterium longum) were incorporated into a xanthan edible coating to enhance color retention, sensory properties, antioxidant retention (ascorbic acid, carotenoids, total phenols), and antioxidant activity (FRAP antioxidant power, ABTS scavenger activity) of fresh-cut cantaloupes and honeydew cucumis melo L. melons during cold storage at 5 C and 85% RH for five days. The edible coating was prepared by mixing 0.5% xanthan gum, 1% glycerol, and 2% citric acid solution with L. plantarum 75 (LAB 75) and Bifidobacterium longum bacteria separately, and the final lab count for each strain was made to be 8.0 log CFU/mL. Stable probiotic coatings with ζ-potential of between -39.7 and -51.4 mV and a PdI of 1 were developed, and the incorporation of the probiotic bacteria into the coating was justified using FTIR analysis. The probiotic coatings showed a typical pseudoplastic behavior, in which the viscosity curves fall as the shear rate increases. Thermal stability analysis showed a continuous and multi-step weight reduction in this work, illustrating how the edible coating components interact. The survival of both Lactobacillus strains was recorded on day 5. Both freshly cut melons coated with xanthan and loaded with Lactobacillus strains retained a sufficient quantity of probiotics at the end of storage, while L. plantarum 75 (7 log CFU/g for cantaloupe and 8 log CFU/g for honeydew) retained the highest viability compared to B. longum (6 log CFU/g for cantaloupe and 7 log CFU/g for honeydew). In comparison to the coated and uncoated control samples, the inclusion of L. plantarum 75 in xanthan coatings significantly retained the color properties, pigments (total chlorophyll and carotenoids), ascorbic acid, total phenols, and antioxidant activity (FRAP, DPPH, and ABTS). The overall acceptability of fresh cuts of cantaloupe and honeydew melons coated with xanthan gum loaded with L. plantarum 75 was higher than that of other treatments. Thus, xanthan gum loaded with L. plantarum 75 coating is most suitable for reducing postharvest losses in fresh cuts of honeydew melons and cantaloupe, which will help preserve antioxidant and bioactive properties. The xanthan gum loaded with L. plantarum 75 coatings exhibited the highest preservation impact; therefore, it can be recommended for the fresh-cut industry.

In-vitro colonic fermentation of Kakadu plum (Terminalia ferdinandiana) fruit powder: Microbial biotransformation of phenolic compounds and cytotoxicity.

Kakadu plum (Terminalia ferdinandiana) (KP) is an indigenous fruit used as a functional ingredient in powdered form. Three KP doses (1, 2.5 and 5 g) were digested in a dynamic in vitro gut digestion model over 48 h. Faecal water digests from the colonic reactors were assessed for total soluble polyphenols (TSP), ferric reducing antioxidant power (FRAP), phenolic metabolites and short-chain fatty acids (SCFAs). Effects of digests on cell viability were tested against Caco-2 intestinal and HepG2 hepatic cells. All doses of KP fermentation produced castalagin, corilagin, chebulagic acid, chebulinic acid, and gallic acid. TSP and FRAP significantly increased in 5 g KP digests at 0 and 48 h of fermentation. SCFA concentrations significantly increased after 48 h. Cytotoxic effects of 2.5 and 5 g KP digests diminished significantly after 12 h. Overall, colonic fermentation increased antioxidant activity and polyphenolic metabolites of 5 g KP powder for 48 h.

In Vitro Antioxidant Activity, Bioaccessibility, and Thermal Stability of Encapsulated Strawberry Fruit (Fragaria × ananassa) Polyphenols.

Bioactive compounds in red fruits, such as strawberries, are vulnerable to digestion, and encapsulation has become an alternative for their protection. This study aims at encapsulating strawberry juice (SJ) by freeze-drying with pea protein and okra mucilage (SJPO), pea protein and psyllium mucilage (SJPP), and pea protein, psyllium mucilage, and okra mucilage (SJPPO) and investigating the in vitro release. The highest encapsulation efficiency was observed in capsule SJPPO (95.38%) and the lowest efficiency in SJPO (82.45%). Scanning electron microscopy revealed an amorphous glassy structure for the structure of the strawberry microcapsules, and X-ray diffraction confirmed that observation. However, X-ray diffraction further showed that SJPPO was crystalline, indicating a tighter crosslinking density than the other microcapsules. Fourier transform infrared spectroscopy showed peaks at 3390 and 1650 cm-1, confirming the presence of polyphenols and polysaccharides in the strawberry microcapsules. Thermal stability was higher for SJPPO, and the observed thermal transitions were due to the bonds formed between the polymers and polyphenols. Pelargonidin 3-glucoside, cyanidin 3-glucoside, cyanidin, delphinidin, malvidin 3-glucoside, ellagic acid, chlorogenic acid, catechin, and kaempferol were identified in the strawberry microcapsules. Digestion affected the compounds' content; the bioaccessibility for SJ was 39.26% and 45.43% for TPC and TAC, respectively. However, encapsulation improved the bioaccessibility of both TPC (SJPP, 51.54%; SJPO, 48.52%; and SJPPO, 54.39%) and TAC (SJPP, 61.08%; SJPO, 55.03%; and SJPPO, 71.93%). Thus, encapsulating pea protein isolate, psyllium mucilage, and okra mucilage is an effective method to facilitate targeted release and preserve the biological activities of fruits.

A Review of Phytochemicals and Bioactive Properties in the Proteaceae Family: A Promising Source of Functional Food.

In recent decades, natural plant-based foods have been increasingly used to improve human health due to unhealthy modern dietary patterns, such as the consumption of foods high in sugar and fat. Many indigenous species have been used by Aboriginal peoples for their food and therapeutic properties. Thus, it is important to understand the health-enhancing bioactive profile of Australian indigenous species. The Proteaceae family, such as the genera of Protea, Macadamia, and Grevillea, have been commercially used in the horticulture and food industries. Researchers have reported some findings about Persoonia species, one of the genera in the Proteaceae family. The aim of this review was to provide an overview of the family Proteaceae and the genus Persoonia, including distribution, traditional and commercial uses, phytochemicals, bioactive properties, potential opportunities, and challenges. In this review, bioactive compounds and their properties related to the health benefits of the Proteaceae family, particularly the Persoonia genus, were reviewed for potential applications in the food industry.

Kakadu plum (Terminalia ferdinandiana) bioactivity against spoilage microorganisms and oxidative reactions in refrigerated raw beef patties under modified atmosphere packaging.

Raw beef patties were treated with either 450 ppm of Sodium metabisulphite (SMB), or Kakadu plum powder (KPP) (0.2%, 0.4%, 0.6%, 0.8%) or no additive (negative control) and stored under Modified Atmosphere Packaging at 4 ± 1 °C for 20 days. Lipid oxidation, microbial growth rate, pH, instrumental color, and surface myoglobin were studied. Total phenolic compounds (TPC) and vitamin C of the KPP were also measured. The TPC was 13.9 g GAE/ 100 g dry weight (DW) and for vitamin C, the L-AA (l-ascorbic acid) and DHAA (dehydroascorbic acid) were 12.05 g/100 g and 0.5 g/ 100 g DW, respectively. The experimental results indicated that lipid oxidation was significantly delayed throughout the storage period for KPP-treated samples compared to both the negative control and SMB-treated samples. KPP at levels of 0.2% and 0.4% in the raw beef patties were efficient in slowing down the microbial growth rate compared to the negative control; however, SMB had a higher antimicrobial activity. The pH, the redness as well as metmyoglobin formation in the raw beef patties were reduced by the inclusion of the KPP in treated samples. A correlation (r = -0.66) was noted between KPP treatments and lipid oxidation, but there was no correlation (r = -0.006) between KPP treatment and microbial growth. This study demonstrates that KPP could be used as natural preservative for shelf-life extension of raw beef patties.

Quantification of rare earth elements in Australian and imported rice samples from different origins using ICP-MS.

Rare earth elements (REEs) are also known as lanthanides and are comprised of seventeen elements including lanthanum to lutetium in the periodic table. Despite their increased utilization, little attention is given to them as emerging environmental contaminants and their associated health risks. The concentration of these elements in urban and agronomic soil may trigger bioaccumulation in plants and may enter the food chain. Also, the consumption of fertilizers in agricultural practices on a larger scale is a significant challenge. The REEs enriched fertilizers are a risk factor for contamination in soil and food. However, there is very limited data in the literature regarding the occurrence of these elements in a staple food such as rice. Thus, this study is aimed at quantification of rare earth elements in Australian and imported rice samples from different countries by using Inductively Coupled Plasma Mass Spectrometry (ICP-MS). The developed analytical method was validated by using two certified reference materials (CRMs) for precision and accuracy. The method was applied for analysing rice samples (including polished, brown, and parboiled) imported from different countries and sourced locally and consumed by the Australian population. The average concentration of REEs in Australian, Thailand and Vietnamese rice samples were quantified as 0.013-2.974 µg/kg, 0.012-3.113 µg/kg, 0.009-0.919 µg/kg respectively and were lower than other countries. The highest average concentrations of REEs were found in Pakistan (0.299-128.2 µg/kg), India (0.063-20.574 µg/kg), and Sri Lankan (0.022-11.522 µg/kg) rice samples imported to Australia. Scandium and yttrium were found in the range of 107.463-85.961 µg/kg. The pattern of Light rare earth elements (LREE) was more abundant than heavy rare earth elements (HREE). This study did not include field experiments to find the translocation factors of REEs from soil to different parts of plant bodies, thus cannot establish the correlation between fertilizers and REEs concentration in rice grains. However, this study presented the general interpretation of REEs quantification in rice grains from different Countries. The outcome of this study includes filling the subsequent knowledge gaps in analysing REEs in rice. This study indicated the need to establish a monitoring program for this type of staple cereals, aiming at promoting public health.

Edible Halophytes with Functional Properties: In Vitro Protein Digestibility and Bioaccessibility and Intestinal Absorption of Minerals and Trace Elements from Australian Indigenous Halophytes.

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 samphire, two important Australian indigenous halophytes. The total amino acid contents of samphire 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 samphire 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 samphire 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.

Influence of Fermentation on Functional Properties and Bioactivities of Different Cowpea Leaf Smoothies during In Vitro Digestion.

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 samples.

Development of europium(III) complex functionalized silica nanoprobe for luminescence detection of tetracycline.

Increasing awareness of the health and environment impacts of the antibiotics misuse or overuse, such as tetracycline (TC) in treatment or prevention of infections and diseases, has driven the development of robust methods for their detection in biological, environmental and food systems. In this work, we report the development of a new europium(III) complex functionalized silica nanoprobe (SiNPs-Eu3+) for highly sensitive and selective detection of TC residue in aqueous solution and food samples (milk and meat). The nanoprobe is developed by immobilization of Eu3+ ion onto the surface of silica nanoparticles (SiNPs) as the emitter and TC recognition unit. The ß-diketone configuration of TC can further coordinate with Eu3+ steadily on the surface of nanoprobe, facilitating the absorption of light excitation for Eu3+ emitter activation and luminescence "off-on" response. The dose-dependent luminescence enhancement of SiNPs-Eu3+ nanoprobe exhibits good linearities, allowing the quantitative detection of TC. The SiNPs-Eu3+ nanoprobe shows high sensitivity and selectivity for TC detection in buffer solution. Time resolved luminescence analysis enables the elimination of autofluorescence and light scattering for highly sensitive detection of TC in milk and pork mince with high accuracy and precision. The successful development of SiNPs-Eu3+ nanoprobe is anticipated to provide a rapid, economic, and robust approach for TC detection in real world samples.

Bioactive Properties of Kakadu Plum-Blended Products.

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 samples 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.

Quality Assessment of Burdekin Plum (Pleiogynium timoriense) during Ambient Storage.

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 individual 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 diversity in aroma, appearance, texture, flavor and aftertaste of BP. The results of this study provide crucial information for consumers, growers and food processors.

Nutritional and techno-functional properties of Australian Acacia seed flour: Effects of roasting on chemical composition, physicochemical properties, and in vitro digestibility and intestinal iron absorption.

Acacia seed (AS) is rich in protein and iron but contains protease inhibitors that can reduce protein digestibility (PD). The seeds are generally roasted prior to consumption, although no information on the PD of roasted AS is available. This study investigated the effect of roasting time (5, 7 and 9 min at 180 °C) on the chemical composition, physicochemical properties, and in vitro PD and intestinal iron absorption of three wild harvested Australian AS species, Acacia victoriae, A. coriacea and A. cowleana. Roasting A. victoriae and A. coriacea seeds for 7 min significantly increased PD in the seeds by 36 and 61 %, respectively. A 9-min roasting time was required to achieve 75 % reduction in trypsin inhibitor activity in A. coriacea seed, while a shorter roasting time (RT) was sufficient to achieve similar reduction rates in the other two Acacia species. Among the functional properties, water and oil absorption capacities were significantly enhanced as RT increased. The starch granules in 7- and 9-min roasted A. victoriae seed flour detached from the protein matrix while random coil increased in 7-min roasted A. victoriae and 9-min roasted A. coriacea and A. cowleana, thus, contributing to enhanced PD. Although the SDS-PAGE in 7- and 9-min roasted A. cowleana samples showed reductions in the intensity of bands for high molecular weight proteins, PD was not affected by RT. However, intestinal iron absorption was not significantly affected by roasting as compared to raw digesta samples. Compared to commercial roasted Acacia seed, the considerably shorter RT used in this study improved PD in the AS flour with less adverse effects on techno-functional properties.

Valorisation of Three Underutilised Native Australian Plants: Phenolic and Organic Acid Profiles and In Vitro Antimicrobial Activity.

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.

Antioxidant and Antibacterial Activity of Four Tannins Isolated from Different Sources and Their Effect on the Shelf-Life Extension of Vacuum-Packed Minced Meat.

Four tannin samples 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 samples were determined in terms of DPPH radical scavenging activity, reducing power, metal-chelating activity, and linoleic acid peroxidation assay. The antioxidant activities of all samples vary and no correlation was observed with the respective TPC values of each sample. Antibacterial activities indicate that all samples 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 sample. Although total viable count (TVC) did not show a significant difference, the H2S-producing bacteria count was lower in all samples treated with TO and TVG compared to sodium metabisulfite (SMS) and the control sample (p < 0.05). Therefore, TO and TVG could be promising natural food preservatives during refrigerated storage.

Effects of incorporating processed Acacia seed as an emulsifying agent on the quality attributes of beef sausage.

In this study, partial or full replacement of 6% soy protein isolate (SPI) with 2, 4 and 6% roasted Acacia seed flour (ASRo) and Acacia seed protein concentrates (ASPC) in emulsified beef sausage were investigated. Emulsion stability and cooking loss were lower in samples formulated with ASPC at all levels and control samples compared to ASRo formulated samples. ASRo generated softer and less chewy sausages than ASPC. Cooked 2% ASPC sausages had similar L* and a* values as the control but with lower colour difference (ΔE) values that were similar to cooked 6% SPI sausages' values. An organized protein network structure was observed in the sausages formulated with ASPC at all levels and in the control samples. Therefore, ASPC, particularly at 2 and 4% inclusion, can be used as a functional ingredient to prepare emulsified beef sausages with good quality attributes.

Folate vitamers in the Australian green plum: Through growth and ripening and across locations.

The green plum is a native fruit of Australia that grows on the tree Buchanania obovata. This study aimed to confirm the high level of folate in green plums by analyzing a large number of ripe samples from multiple locations and to understand how folate vitamers change as the fruit grows through maturity stages. This study analyzed green plums for five vitamers of folate, H4folate, 5-CH3-H4folate, 5-CHO-H4folate, 10-CHO-PteGlu, and PteGlu (folic acid) using a stable isotope dilution assay on a liquid chromatograph mass spectrometer (LC-MS). Green plums were tested from four locations, two harvests and five maturity stages. Another 11 ripe samples, each from different tree clumps from one location, were also tested as were ripe red-colored green plums. The results show the 5-CH3-H4folate in green plum increases and accumulates in the fruit through development, ripening and senescence. The ripe green plums contain between 82.4 ± 5.5 and 149.4 ± 10.7 µg/100 g Fresh Weight (FW). The red-colored green plums are even higher in folate, with total folate measured as 192.5 ± 7.0 and 293.7 ± 27.4 µg/100 g FW, and further analysis of them is suggested. There is some variation in amounts of folate between fruit from different locations and sets of trees, but all ripe green plums tested are considered good dietary sources of folate.