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RIRDC Completed Projects in 2004-2005 & Research in Progress as at June 2005
To New Plant Products Research in Progress
1.1 NEW PLANT PRODUCTS - COMPLETED PROJECTS PROJECT NO. PROJECT TITLE RESEARCHER PHONE ORGANISATION 1. Native Foods
DAV-211A Food safety standards and labelling for native plant foods Mr Robert Premier (03) 9210 9225 Department of Primary Industries (Vic) DAW-108A Commercialisation of boab tubers Mr Peter Johnson (08) 9166 4000 Department of Agriculture (WA) FLG-1A Development of an industry and export protocol for finger limes Mr Lindsay Boyd (02) 6689 7444 Finger Limeing Good Pty Limited UCS-29A Functional properties of Australian bushfoods Dr Jian Zhao (02) 6933 2968 Charles Sturt University 2. Culinary, Herbs, Spices and Beverages
CAU-2A Improving harvesting, processing and marketing of Australian capers Mr Jonathon Trewartha (08) 8569 2360 The Australian Caper Company Pty Ltd US-116A Condiment paprika: breeding, processing and commercialisation (Stage 2) Prof Peter Sharp (02) 9351 8803 University of Sydney 3. Extractive and Fibre Crops
DAN-206A Evaluation of jojoba germplasm in different environments Mr Peter Milthorpe (02) 6895 1016 NSW Department of Primary Industries DAN-292A Evaluation of hemp and kenaf breeding lines in tropical and sub-tropical environments Mr Brett Weeden (07) 4093 8303 Department of Primary Industries and Fisheries (Qld) UCQ-17A Laying the groundwork for a new rural industry - Stevia rebaudiana Prof David Midmore (07) 4930 9770 Central Queensland University UCS-32A Production of bioactive phenols from olive processing waste streams Dr. Paul Prenzler (02) 6933 2540 Charles Sturt University UCS-33A Quality enhancement of Australian extra-virgin olive oils Dr. Paul Prenzler (02) 6933 2540 Charles Sturt University 6. Miscellaneous
DAS-49A Scoping study to determine the potential for watercress in Australia Mr John Fennell (08) 8389 8840 Department of Primary Industries and Resources SA
Project Title: Food safety standards and labelling for native plant foods RIRDC Project No.: DAV-211A Researcher: Mr Robert Premier Organisation: Department of Primary Industries (Vic)
Private Bag 15
FERNTREE GULLY DELIVERY CENTRE VIC 3156Phone: (03) 9210 9225 Fax: (03) 9800 3521 Email: Robert.Premier@dpi.vic.gov.au Objectives *To assist the industry to meet the requirements of the new food and safety standards legislation and to benefit as a result. *To provide advice to industry on labelling requirements and on opportunities to use labelling to convey the authenticity and value of their product.
Background Bush foods are becoming marketable commodities and the industry, although fragmented, is in need of training in a number of areas to bring it up to a level where they can market products both nationally and internationally. Labelling and food safety are two areas where they require assistance. Research Determining industry needs through consultation, writing and preparing literature including guides, delivering workshops and talks liaising with bush food associations for current and future needs Outcomes ·1 An easy to use report on the requirements of food safety legislation in each State and how different members of the industry (eg. pickers, growers, sellers and processors) can meet those requirements. ·2 A report on labelling requirements and on opportunities to use labelling to convey authenticity, value and novelty of products.
·3 Brochures, articles (print and Internet), talks, workshops and verbal and written advice.
·4 Talks/workshops in at least two locations per year.
·5 Recommendations of future steps to ensure food safety, eg. risk assessments, model food safety plans and the use of commercial HACCP (Hazard Analysis and Critical Control Points) plans and training.
Implications ·6 Increased confidence of producers, wholesalers, retailers and consumers in the safety of native plant food products. ·7 Decreased risks of food poisoning, legal claims and adverse publicity.
·8 An ability to meet the food safety standards of major purchasers.
·9 Labelling that meets required standards and promotes the authenticity of the product.
·10 Increased sales, expanded markets and industry growth.
Publications 1. Food safety guidelines and food safety program for native plant foods 2. Templates for recording food safety information
3. Notes for talks in each State, addressing the individual requirements for the State
4. A number of papers and one AgNote
Project Title: Commercialisationof boab tubers RIRDC Project No.: DAW-108A Researcher: Mr Peter Johnson Organisation: Department of Agriculture and Food (WA)
PO Box 19
KUNUNURRA WA 6743Phone: (08) 9166 4000 Fax: (08) 9166 4066 Email: pjohnson@agric.wa.gov.au Objectives *Identify potential market placement for boab and promote the boab's roots and leaves through marketers and restaurants and other media such as television *Identify a range of culinary uses for the product
*To liaise with potential industry participants formulating a market strategy to launch the product into the mainstream market
*To identify techniques to improve seed germination
*To identify the best practise techniques for mechanisation of the boab crop, including optimum planting densities
Background After an initial investigation into growing the native Boab as a commercial root vegetable RIRDC Project No DAW-95A, significant potential was identified. Preliminary investigations have identified that this product is safe to eat, that it can be grown and that mechanisation is possible. It is potentially a low cost high return crop. The product has been promoted (although on a small scale) to a wide section of the community and there was considerable interest from initial end user evaluations. Research Tests were conducted to find the best seed germination techniques for this particular crop. A technique of scarification has been undertaken that has increased the germination by around 70% after the seed is graded. The Trial Cropping of the plant has identified the best mechanised methods for planting and indicated the opportunities for mechanical harvesting.
The marketing phase of the product development has brought together a number of industry players from market agents, to businesses, restaurants and media contacts. A number of packaging and promotional materials were produced, aimed at raising consumer awareness.
Outcomes ·1 Methods for improving germination levels have been identified. ·2 The product received wide publicity throughout various media networks raising the public awareness and developing new markets.
·3 A number of businesses in the catering industry have begun to use the product.
·4 A range of product uses-both fresh and processed-have been identified and published.
·5 Some aspects of best practice for growing the boab have been identified
·6 Optimum storage conditions have been identified.
Implications This project has shown that the product is one that is very unique to Australia and has generated a great deal of interest to all who are exposed to it. There is an opportunity to fully develop the market and create a small but high valued industry unique to Northern Australia. There are some opportunities to value add the product through processing and combining with other foods to make items such as dips, spreads, breads etc.
Publications Department of Agriculture Western Australia. 2005. Baby Boabs; The Exciting New Taste Sensation From the Kimberley in Western Australia (Recipe Book) February 2005. Department of Agriculture Western Australia. 2004. Boab; The Exciting new taste sensation from the Kimberley (Brochure) June 2004
Naber, S and Laws, S. 2004. Cooking from Cottesloe to the Kimberley. Boab and Calamari Salad. Pg 6 & 7.
SBS. 2004. The food lovers’ guide to Australia. Series 4 Episode 2. Feature: Boabs
Boab recipes book.
Eatdrink magazine. Mann, J. August 2004 Edition. What’s Hot. New! Try
Project Title: Development of an industry and export protocol for finger limes RIRDC Project No.: FLG-1A Researcher: Mr Lindsay Boyd Organisation: Finger Limeing Good Pty Limited
9B Noble Rd
BLUE KNOB NSW 2480Phone: (02) 6689 7444 Fax: Email: info@fingerlime.com Objectives To determine the commercial viability of Native Finger Limes as a sustainable industry. Background The finger lime industry as it currently presents is fragmented. Individual operations are "cottage based" and invariably under-capitalised with few commercial scale operators. People believe there is potential for a finger lime industry but a true quantitative and qualitative business analysis is required detailing current and potential markets. Outcomes and Implications The principal finding of this research is that there exists the potential for a significant emerging finger lime industry based on forecasted customer demand. The success of the industry depends on: · growing the right product There is significant potential in the Japanese market· production to match customer demand
· production capital investment program
· coordination and management of the industry through established standards
· internal cooperation
· elevation of the fruit as a distinct citrus variant
· development of standards relative to quality management and product characteristics
· ongoing investment in R&D as an inherent industry activity
· development and reinforcement of a customer perspective
Publications
Project Title: Functional properties of Australian bushfoods of Australian bushfoods RIRDC Project No.: UCS-29A Researcher: Dr Jian Zhao Organisation: Charles Sturt University
School of Wine and Food Sciences
Locked Bag 588
WAGGA WAGGA NSW 2678Phone: (02) 6933 2968 Fax: (02) 6933 2107 Email: jzhao@csu.edu.au Objectives To promote market growth and enhance profitability of the Australian bushfood industry by: 1. generating reliable data on the antimicrobial and antioxidant properties of bushfoods to expand the existing knowledge and anecdotal information on their functionality;
2. expanding the application of bushfoods using the research outcomes; and
3. developing antimicrobial, antioxidant and emulsifying agents of commercial grade for use as natural substitutes for their synthetic counterparts.
Background Many Australian bushfoods are known to possess functional properties such as antimicrobial, antioxidant and emulsifying properties. These properties are of significant commercial values. Exploitation of these functional properties could open up new venues of application for bushfoods and create opportunities for market growth. However, knowledge in this area is rudimentary and obtained mainly through experience rather than through systematic, scientific investigation. This project is aimed at bridging this knowledge gap and contributing to the development of the industry by enhancing our understanding of the functional properties of bushfoods. Research Eighteen plant bushfoods were initially screened for antimicrobial and antioxidant activities. Those found to contain relatively high bio-activities were selected for further analysis by a number of means including HPLC-MS to identify the active compounds. Aqueous extracts were prepared from wattle seeds and used to make emulsions with varying proportions of oil and water. The emulsifying properties of the extracts were examined under a range of food processing conditions, including homogenising pressure, pH, ionic strength and temperature. The wattle seed proteins were isolated and fractionated using water, alcohol and dilute acid sequentially, and their properties characterised using a number of techniques including capillary electrophoresis and SDS-PAGE. Outcomes A number of the bushfood extracts were found to possess antimicrobial properties. Five have shown strong activity against a wide spectrum of bacteria and yeasts. The extracts, however, were generally ineffective against the moulds tested. All of the plant extracts showed antioxidant activity with four extracts exhibiting relatively strong activities. Most of the active compounds were found in the methanol fraction. Wattle seed extracts were found to have strong emulsifying capacities in a number of food systems under typical processing and storage conditions and the emulsions formed have excellent thermal stability.
Culinary Foods, Spices and Beverages
Project Title: Improving harvesting, processing and marketing of Australian capers RIRDC Project No.: CAU-2A Researcher: Mr Jonathon Trewartha Organisation: The Australian Caper Company Pty Ltd
PO Box 316
MANNUM SA 5238Phone: (08) 8569 2360 Fax: (08) 8569 2360 Email: enquiries@australiancapers.com.au Objectives · Further understand the current Australian market for capers · Design, construct and test a caper bud sorting/grading machine
· Raise the awareness of capers among consumers and the wider community
· Raise awareness of the opportunity to grow capers commercially among potential growers
Background A successful trial of capers at Mannum has demonstrated that capers are well suited to Mediterranean Australian conditions and earlier research identified the need to define the domestic market so that growers could be encouraged to grow capers to meet that market. Education of both consumers and growers was considered important as well as mechanising capers sorting in order to reduce production costs. Research Market research surveyed consumers and a number of concerns were listed that included mainly pricing and lack of education. The Australian Capers website has received a large number of queries from potential caper growers who have the opportunity to purchase plants and know-how. A mechanical sorting machine was designed and built from scratch since research indicated there was nothing suitable available in the market. Outcomes Education of consumers, (particularly regarding the discernible differences in quality of local capers), and pricing will substantially influence the size/loyalty of a domestic market to locally grown capers. Current pricing limits sales to the discerning ‘foodie’, high income end of the market. Point of sale ‘shelf talkers’ designed for consumer education available through retail outlets and at caper tastings along with broad media coverage are educational and stimulate interest among consumers and potential growers. The successful design of a sorter has seen time savings and is producing consistent and quality product. Interest among potential growers is high, with many requests for plants and information.
Implications This project has shown that mechanisation of post harvest grading equipment can lead to substantial time/cost savings that can be shared across the industry. There is much to be done to stimulate markets and a focus on education and public awareness in conjunction with ongoing efforts to produce benchmark quality products is essential. The current market is limited to a small niche of relatively wealthy ‘foodie’ types and ongoing attempts to reduce costs and grow the market eg value adding/export are required. Publications COMPLETED PROJECTS - Culinary Foods, Spices and Beverages
Project Title: Condiment paprika: breeding, processing and commercialisation (Stage 2) RIRDC Project No.: US-116A Researcher: Prof Peter Sharp Organisation: The University of Sydney
Plant Breeding Institute
PMB 11
CAMDEN NSW 2570Phone: (02) 9351 8803 Fax: (02) 9351 8875 Email: peters@camden.usyd.edu.au Objectives *Breed cultivars suitable for mechanised commercial production. *Develop advanced lines incorporating the traits of pedicel and fruit detachability to aid mechanical harvesting.
Background * Report not submitted
COMPLETED PROJECTS - Culinary Foods, Spices and Beverages
Project Title: Evaluation of jojoba germplasm in different environments RIRDC Project No.: DAN-206A Researcher: Prof Peter Milthorpe Organisation: NSW Department of Primary Industries
PO Box 300
CONDOBOLIN NSW 2877Phone: (02) 6895 1016 Fax: (02) 6895 1016 Email: peter.milthorpe@agric.nsw.gov.au Objectives To evaluate the response of flowering and seeding of a diverse, but known range of jojoba germ plasm to changes in climate across Australia. To provide benchmarks to assist researchers and growers in the selection of new varieties, as well as give confidence in recommending where new selections are best suited.
Background This project is the second stage of the National Improvement Program of jojoba germplasm. Stage 1 established jojoba clones of different chill requirement at five locations across south-eastern Australia with co-operating growers which were allowed to grow out. The original material was identified during the initial evaluation studies of jojoba from 1981 to 1990 which determined suitable varieties for inland areas of NSW. The eight sets of clonal material selected here span the broad genetic spectrum of material that exists in this out-crossing species. Research The project observes and records the flowering and seeding behaviour over the winter-spring period each year by tagging branches and recording rate of flowering against time and later seed set. Outcomes Most of south-eastern Australia has a climate suitable to grow the current recommended varieties, however an area centred on southern Queensland appears to be sufficiently different climatically to modify the behaviour of some high-chill varieties. Implications Current selection criteria for selecting new varieties appears to be adequate for ongoing work, however there is a need to assess the merits of mid-chill lines compared to high-chill lines for the warmer, summer rainfall areas Publications x
Project Title: Evaluation of hemp and kenaf breeding lines in tropical and sub-tropical environments RIRDC Project No.: DAN-292A Researcher: Brett Weeden Organisation: Department of Primary Industries and Fisheries
Southedge Research Station
PO Box 174
Mareeba QLD 4880Phone: 07 40 928301 Fax: 07 40 932237 Email: brett.weeden@dpi.qld.gov.au Objectives To facilitate the establishment of a bast fibre industry in Australia by identifying suitable high-yielding low THC cultivars of hemp and high-yielding cultivars of kenaf that are adapted to tropical and sub-tropical environments in Queensland. Background In recent years manufacturers throughout the world, including Australia, have shown significant interest in new uses of plant bast fibres because these ’eco-fibres’ can be used in manufacturing environmentally sustainable products. Past research in Australia has focussed on using kenaf as a source of paper pulp while research on hemp was impossible due to Government legislation. Recent economic studies identified kenaf and hemp as both having potential uses in higher value industrial non-woven products. Availability of kenaf and hemp cultivars suited to tropical/sub-tropical environments is a major limitation to the development of an Australian bast fibre industry. This project aimed to address this issue. Research Replicated field trials were conducted over 3 years (2002-05) at a number of sites in north and south-east Qld. Five kenaf cultivars and numerous hemp varieties were assessed for growth and stem yield, the impact of different row spacings was also investigated. Outcomes This project identified the kenaf cultivars Gregg and Yuexuan 743 as giving significantly higher stem yields than the current cultivar grown commercially (G - 4) in both tropical and sub-tropical environments. Also rows should be about 40 cm apart to maximise yield. Of the hemp varieties evaluated WS – 03 gave very high stem yields under tropical conditions while under sub-tropical conditions both MF – 03 and NO – 03 gave increased yields. Implications The project has identified higher yielding kenaf and hemp varieties suitable for commercial production in both tropical and sub-tropical areas of Australia should these industries develop. Publications
Project Title: Stevia rebaudiana – Laying the groundwork for a new rural industry RIRDC Project No.: UCQ-17A Researcher: Prof. David Midmore
Plant Sciences Group
Bruce Highway
North Rockhampton, Qld 4702Mr Andrew Rank
Plant Sciences Group
Bruce Highway
North Rockhampton, Qld 4702Organisation: Central Queensland University Central Queensland University Phone: (07) 4930-9770 (07) 4930-6870 Fax: (07) 4930-9255 (07) 4930-9255 Email: d.midmore@cqu.edu.au a.rank@bigpond.com Objectives To lay the basis for a rural industry that will replace imported artificial sweetener with a risk-free natural sweetener. This will achieved by: * accessing information on food safety issues and determine the likely acceptance of steviosides by Food Standards Australia New Zealand (formerly ANZFA) for use in foodstuffs.
* accessing germplasm from diverse sources (particularly Japan, Taiwan, China, Korea, India and Paraguay) and test them under a range of environmental conditions, leading to quantifiable production outputs on which to evaluate the viability of the industry.
Background As a natural sweetener (x 250 that of sugar), registered for use in Japan, commercial production of stevia in Australia could lead to a product that substitutes for c $12.0 million imported artificial sweeteners. Health issues raised with the use of artificial sweeteners could be side-stepped through use of this natural product. Currently steviosides are not registered for use in Australia, but we believe that this will change. In parallel with an application to FSANZ to allow the use of steviol glycosides as a food additive, the opportunity for growers with water to diversify and add high-valued cropping to their system would appear to make sense. Research After assembling and reviewing data (primarily from overseas), the project prepared and submitted a full application to FSANZ for the registration of steviol glycosides as a commercial food ingredient (intense sweetener). This application is now in the process of being assessed and final approval (if successful) is possible by the end of 2006. Small-scale field trials covered potential growing sites in eastern Australia from Cairns to Tasmania and have been done under near commercial growing conditions rather than as laboratory/glasshouse experiments. A number of difficulties, almost all surmountable, were encountered. Yields were of an order that would appear to support the commercial feasibility for growing stevia.
Preliminary investigations undertaken by the Sugar Research Institute indicate that the use of Australian sugar extraction and other food processing technology and equipment could be applied to the design of an efficient stevia mill.
We have developed an HPLC procedure to quantify steviol glycosides that can underpin quality demands by an industry, and have done baseline research to use NIR to likewise quantify steviol glycosides.
Outcomes If the FSANZ ruling is positive, a great demand for stevia in Australia will commence. We have determined some of the further steps required to ensure Australian production of steviol glycosides. Implications Further work is required on some key issues, including weed control, variety selection and re-growth performance. Various groups have expressed interest in taking equity in a future mill. In the short term, Australian grown stevia could be exported for processing in China or Japan, where mills have expressed an interest in importing leaves from Australia. Publications Hawke, J. (2003). The bittersweet story of stevia. Nexus 10 (02). Rank, A. (2004). Stevia – Chapter in The New Crop Industries Handbook, RIRDC Publication No 04/125, September 2004.
Maccarone, G. (2005). Natural sugar alternative to be considered by FSANZ. The Independent Monthly, p18.
Project Title: Production of bioactive phenols from olive processing waste streams RIRDC Project No.: UCS-32A Researcher: Paul Prenzler, Kevin Robards, Dan Bedgood Regine Stockmann Organisation: Charles Sturt University
School of Science and Technology
Locked Bag 588
Wagga Wagga NSW 2650Food Science Australia,
Sneydes Rd
Werribee VIC 3030Phone: (02) 6933 2978; (03) 9252 6481 Fax: (02) 69332737; (03) 9252 6531 Email: pprenzler@csu.edu.au; krobards@csu.edu.au; dbedgood@csu.edu.au; Regine.Stockmann@csiro.au Objectives · survey waste streams from olive oil processing to identify bioactive fractions; · isolate, identify and quantify the commercially useful bioactive compounds; · investigate the impact of varietal, regional, seasonal and processing differences on the composition of waste streams;
· investigate strategies for the extraction of compounds of commercial interest from olive industry waste streams, thus enabling the re-utilisation of the residue;
· train personnel to meet the future demands of the olive industry.
Background With an anticipated oil yield of around 28,000 tonnes in 2006, approximately 140,000 tonnes of waste will be generated costing upwards of $1.5 million to dispose. Olive waste is a burden on the environment; however it contains many bioactive compounds that may be of value. Thus processing the waste to obtain these compounds may lead to an additional income stream, as well as remediating the waste. Research A comprehensive survey of 200 journal articles revealed more than 80 biophenols reported in olives and olive waste with 10 major biophenols where bioactivity (excluding antioxidant activity) has been reported. These include: cardioprotective, antiatherogenic, chemopreventive, antimicrobial, anti-inflammatory, and molluscicidal activities. Strategies to extract maximum amounts of the biophenolic content were investigated. Antimicrobial, chemopreventive and chemoprotective assays of crude extracts, fractions and individual compounds were undertaken. Outcomes Biophenols are maximally extracted with 60% (v/v) methanol in water with 2% (w/w) sodium metabisulfite. Six compounds had recoveries of greater than 1 g/kg of freeze-dried waste: hydroxytyrosol glucoside, hydroxytyrosol, tyrosol, verbascoside, and a derivative of oleuropein. Levels of biophenols varied according to maturity stage and cultivar. In antioxidant tests, two fractions of the crude extract had good activities in both lipid and aqueous systems. Chemical screening showed that these fractions contained unreported compounds and these are being further investigated. Antimicrobial testing revealed that crude extracts had some antibacterial activity against a broad spectrum of microorganisms. Some antibacterial activity was evident for hydroxytyrosol, oleuropein and luteolin. Chemopreventive activity was weak to moderate for hydroxytyrosol, caffeic acid, oleuropein and verbascoside. Crude extracts showed promising antiproliferative activity.
Implications Olive waste was found to be a potentially a valuable commodity, based on its wide range of bioactivities. Three compounds present in good quantities (~ gram amount per kg waste) in olive waste are commercially valuable. Approximate current costs of purchasing these compounds are: $160/g for oleuropein; $2,000/g for hydroxytyrosol; and $26,180/g for verbascoside. There is considerable opportunity to develop products from olive waste streams and protect know-how in their extraction or application. However, more work is required to test commercial feasibility. Publications ·1 Obied, H.K.; Allen, M.S.; Bedgood Jr., D.R.; Prenzler, P.D.; Robards, K.; Stockmann, R. Journal of Agricultural and Food Chemistry, 2005, 53, 823-837. Bioactivity and Analysis of Biophenols Recovered from Olive Mill Waste. ·2 Obied, H.K.; Allen, M.S.; Bedgood, D.R.; Prenzler, P.D.; Robards, K. Journal of Agricultural and Food Chemistry, 2005, 53, 9911–9920. Investigation of Australian Olive Mill Waste for Recovery of Biophenols.
·3 Obied, H.K.; Allen, M.S.; Bedgood Jr., D.R.; Prenzler, P.D.; Robards, K.; Bioscreening of Australian olive mill waste extracts. In preparation for Food and Chemical Toxicology, 2006.
·4 Bedgood Jr, D.R.; Bishop, A.G.; Kalua, C.M.; Obied, H.K.; Prenzler, P.D.; Robards, K.; Wootton, I. Olive Oil Production from Grove to Grave. Australian Olive Association National Conference 2003.
·5 Obied, H.K. Production of bioactive compounds from OMW streams. RACI 11th Annual Research and Development Topics, 2003.
·6 Bedgood Jr, D.R.; Bishop, A.G.; Kalua, C.M.; Obied, H.K.; Prenzler, P.D.; Robards, K.; Wootton, I. Progress on Research from the Olive Research Group at Charles Sturt University. Australian Olive Association National Conference 2004.
·7 Obied, H.K. Antioxidant Biophenols from Australian Olive Mill Waste (Medicine from Agricultural Waste). Connect 2005.
·8 Obied, H.K. Antioxidant Olive Biophenols: Australian View. NSW Natural Products group: One day Symposium, 2005.
·9 Prenzler, P.D. Production of bioactive phenols from olive processing. Australian Olive Expo, 2005.
·10 Obied, H.K. Olive Biophenolic Antioxidants: When Chemistry meets Biology. RACI 13th Annual Research and Development Topics, 2005.
·11 Obied H., Allen M., Bedgood D.R., Konczak I., Prenzler P.D., Rehman A., Robards, K. Olive Mill Waste Biophenols: Chemistry & Biology. International conference on Polyphenols, 2006.
Project Title: Quality Enhancement of Australian Extra Virgin Olive Oils RIRDC Project No.: UCS-33A Researcher: Paul Prenzler, Kevin Robards, Dan Bedgood Organisation: Charles Sturt University
School of Science and Technology
Locked Bag 588
Wagga Wagga NSW 2650Phone: (02) 6933 2539 Fax: (02) 69332737 Email: pprenzler@csu.edu.au; krobards@csu.edu.au; dbedgood@csu.edu.au Objectives ·1 To determine the effect of processing conditions on the levels of volatile compounds that are the primary contributors to the flavour and aroma of the olive oil. ·2 To determine the effect of processing conditions on the levels of phenolic antioxidants
Background The quality of olive oil is largely determined by the minor components, especially volatile (aroma, flavour) and phenolic (flavour, antioxidant) compounds. We have devoted a large part of this study in identifying and monitoring these compounds (among others) in fruit, and during processing and oil storage, while exploring how these stages may affect levels of these compounds and hence consumer satisfaction and acceptance. Research Volatile and phenolic compounds as well as other oil quality parameters were measured at all stages of the production process including: different cultivars and maturity stages; fruit storage; malaxation time and temperature; and oil storage, both commercial and domestic. Outcomes New analytical methodologies objectively distinguished oils from different cultivars (Manzanilla, Leccino, Barnea, Mission, Corregiola, and Paragon) at different stages of maturity (green, spotted, red, black), based on different patterns of volatile and phenolic compounds. Post-harvest low temperature fruit storage was found to be potentially viable to preserve fruit quality prior to processing. Investigation of malaxation time and temperature showed that a malaxation temperature of 30°C has benefits in terms of oil yield, while still maintaining sensory quality. Experiments looking at shelf-life issues showed clearly that once oil is exposed to oxygen, i.e. during domestic consumption, sensory quality rapidly deteriorates. In all cases, the objective measurement of volatile and phenolic compounds (those directly linked to sensory quality) led to new insights into oil chemistry during all stages of production. Implications Analytical methods developed in this study may be applied to more closely align oil production with consumer preferences. Further studies may be required to match instrumental measurements with sensory perception, perhaps utilising taste panels. Fruit storage before processing may be viable, but a more detailed study to optimise storage conditions is required. The rapid deterioration of oil once exposed to oxygen may necessitate a consumer education campaign aimed at encouraging consumers to use their oil before sensory quality deteriorates.
Publications ·1 Kalua, C.M.; Allen, M.S.; Bedgood Jr., D.R.; Bishop, A.G.; Prenzler, P.D. Journal of Agricultural and Food Chemistry, 2005, 53, 8054-8062. Discrimination of Olive Oils and Fruits into Cultivars andMaturity Stages Based on Phenolic and Volatile Compounds. ·2 Kalua, C.M.; Bedgood Jr., D.R.; Prenzler, P.D. Analytica Chimica Acta, 2006, 556, 407–414. Development of a headspace solid phase micro-extraction - gas chromatography method for monitoring volatile compounds in extended time-course experiments of olive oil.
·3 Kalua, C.M.; Allen, M.S.; Bedgood, Jr., D.R.; Bishop, A.G.; Prenzler, P.D.; Robards, K. Olive oil volatile compounds, flavour development and quality: a critical review. Food Chemistry, 2006. Available online 28 November 2005.
·4 Kalua, C.M.; Bedgood, Jr., D.R.; Bishop, A.G.; Prenzler, P.D. Changes in Volatile and Phenolic Compounds with Malaxation Time and Temperature during Virgin Olive Oil Production. Under review. Journal of Agricultural and Food Chemistry.
·5 Kalua, C.M.; Bedgood, Jr., D.R.; Bishop, A.G.; Prenzler, P.D. Discrimination of Storage Conditions and Freshness in Virgin Olive Oil. Under review. Journal of Agricultural and Food Chemistry.
·6 Prenzler, P.D.; Bedgood Jr, D.R.; Bishop, A.G.; Robards, K. The Effect of Processing and Phenolics on Volatile Production in Australian Extra-virgin Olive Oils. Australian Olive Association National Conference 2002.
·7 Bedgood Jr, D.R.; Bishop, A.G.; Kalua, C.M.; Obied, H.K.; Prenzler, P.D.; Robards, K.; Wootton, I. Olive Oil Production from Grove to Grave. Australian Olive Association National Conference 2003.
·8 Kalua, C.M.; Prenzler, P.D.; Bedgood, Jr., D.R.; Bishop, A.G. Quality enhancement of Australian extra-virgin olive oil. Australian Olive Association National Conference 2003.
·9 Kalua, C.M. "From grove to bottle in the kitchen: An approach for quality extra-virgin olive oil". 11th Annual RACI R&D Topics Meeting in Analytical and Environmental Chemistry Conference 2003.
·10 Bedgood Jr, D.R.; Bishop, A.G.; Kalua, C.M.; Obied, H.K.; Prenzler, P.D.; Robards, K.; Wootton, I. Progress on Research from the Olive Research Group at Charles Sturt University. Australian Olive Association National Conference 2004.
·11 Kalua, C.M. Monitoring changes in sensory quality of olive oil using SPME-GC. 12th Annual RACI R&D Topics Meeting in Analytical and Environmental Chemistry Conference 2004.
·12 Kalua, C.M. Phenol profiles of olives from fruit to oil. Proceedings of the AOCS Australasian Section 2004 Biennial Workshop (Adelaide - Australia). Food Australia, 2005, 57(4), p128.
·13 Kalua, C.M. Quality enhancement of olive oils. A presentation at the Inter-University Program in Food Technology (IUPFOOD) Forum, May 23 – 27, 2005, Leuven, Belgium.
·14 Kalua, C.M. Developing a robust SPME-GC method for extended time-course measurements of volatile compounds in olive oil. Connect 2005 Conference.
·15 Prenzler, P.D. Quality enhancement of Australian extra-virgin olive oil. Australian Olive Expo, 2005.
Project Title: Scoping study to determine the potential for watercress in Australia RIRDC Project No.: DAS-49A Researcher: Mr John Fennell Organisation: Department of Primary Industries and Resources SA
PIRSA
Lenswood Centre
Swamp Rd
LENSWOOD SA 5240Phone: (08) 8389 8840 Fax: (08) 8389 8899 Email: fennell.john@saugov.sa.gov.au Objectives Assess market potential in Australia for watercress and identify likely consumer requirements (packaging, presentation, pack size and price point). Also to determine the most practical production methods and costs. Background Watercress is a popular salad crop in the UK, many European countries and the USA. It is also used in cooking in many Asian countries. In recent times there have been significant health claims attributed to watercress that are now being investigated with proper scientific rigour. The perceived health benefits have led to an increase in usage in the traditional areas. Watercress may offer a new healthy eating option for Australians to consider. Research The scoping study investigated production methods and crop handling in the UK, USA and NZ. The marketing initiatives used in the UK were also studied. Nutritional benefits and claimed health benefits were explored. Watercress was produced for consumer studies to be done via focus groups to assess acceptance and recommendations for packaging and presentation. Outcomes Whilst traditional gravel bed production systems offer the lowest cost production methods it may be more practical to use hydroponics in Australia because of water use issues. The studies suggested that there may be possibility for water to be used for multiple crops following use in the watercress production process. Some consumers found watercress to have a stronger than acceptable taste and suggested using it in mixes. This is consistent with the trend in the UK where watercress:rocket:spinach leaf mix is the main product sold. Consumers would be keen to see independent verification of the claimed health benefits and this would encourage them to use the product. Implications Watercress is currently sold in Australia in small quantities, mainly as living plants in plastic sleeves or bunched. The potential for bagged mixes of watercress:rocket:spinach leaf needs to be explored. Good cool chain systems would be required to maintain shelf life. Publications
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