Anthocyanin retention in Queen Garnet plums during processing and bottling

Project report

Pahl, Jessica, Burey, Polly, Lynch, Mark, Helwig, Andreas and Gharineiat, Zahra. 2022. Anthocyanin retention in Queen Garnet plums during processing and bottling. Australia. Fight Food Waste Cooperative Research Centre.
Title

Anthocyanin retention in Queen Garnet plums during processing and bottling

Report TypeProject report
Research Report CategoryNot for profit
AuthorsPahl, Jessica, Burey, Polly, Lynch, Mark, Helwig, Andreas and Gharineiat, Zahra
Institution of OriginFight Food Waste Cooperative Research Centre
Page Range1-29
Number of Pages29
SeriesFFW CRC Publication 2023_4
Year2022
PublisherFight Food Waste Cooperative Research Centre
Place of PublicationAustralia
Web Address (URL)https://fightfoodwastecrc.com.au/wp-content/uploads/2022/12/Final-Report-Queen-Garnet-plums-project.pdf
Abstract

Queen Garnet (QG) plums have considerably higher anthocyanin content (antioxidant) than other common plum varieties, and consequently have great potential to be marketed as value-added health products. 340,000 QG plum trees have been planted across Australia with fruit volume forecasts that currently exceed domestic demand. Of this, 30% of fruit in 2020 was composite, lower-grade fruit sent for processing, however 15% still ended up in landfill. Nutrafruit’s business plan is to expand its reach by spreading awareness of the benefits of the QG plum and grow the product market so this surplus fruit can be used. This can be achieved if the value-added products retain the key anthocyanin that gives the plum its renowned benefits. The objective of this research was to first identify any potential new product opportunities, quantify any potential issues regarding anthocyanin content loss throughout the supply chain, propose potential strategies to overcome this issue if it is significant, and enable some analytical capability at Nutrafruit to inform QA/QC and product claims.

Keywordsfood waste, valorisation, fruit
Related Output
Is supplemented byhttps://fightfoodwastecrc.com.au/project/sme-solutions-centre-queen-garnet-plums/
Contains Sensitive ContentDoes not contain sensitive content
ANZSRC Field of Research 2020300602. Food chemistry and food sensory science
300605. Food safety, traceability, certification and authenticity
400999. Electronics, sensors and digital hardware not elsewhere classified
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Byline AffiliationsUniversity of Southern Queensland
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Turner, J., Parisi, A. V., Downs, N. and Lynch, M.. 2014. "From ultraviolet to Prussian blue: a spectral response for the cyanotype process and a safe educational activity to explain UV exposure for all ages." Photochemical and Photobiological Sciences. 13 (12), pp. 1753-1764. https://doi.org/10.1039/c4pp00166d
Extending SWER line capacity
Helwig, Andreas and Ahfock, Tony. 2013. "Extending SWER line capacity." 23rd Australasian Universities Power Engineering Conference (AUPEC 2013). Hobart, Australia 29 Sep - 03 Oct 2013 Piscataway, NJ. United States. https://doi.org/10.1109/AUPEC.2013.6725427
Long-life nickel iron battery functionality/cost comparison for peak demand SWER network voltage support application
Helwig, Andreas and Ahfock, Tony. 2013. "Long-life nickel iron battery functionality/cost comparison for peak demand SWER network voltage support application." 23rd Australasian Universities Power Engineering Conference (AUPEC 2013). Hobart, Australia 29 Sep - 03 Oct 2013 Piscataway, NJ. United States. https://doi.org/10.1109/AUPEC.2013.6725377
Sizing nickel iron batteries for RAPS systems
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Ultra-capacitor assisted battery storage for remote area power supplies: a case study
Helwig, Andreas and Ahfock, Tony L.. 2009. "Ultra-capacitor assisted battery storage for remote area power supplies: a case study." Ertugrul, Nesimi (ed.) AUPEC 2009: Sustainable Energy Technologies and Systems. Adelaide, Australia 27 - 30 Sep 2009 Adelaide, Australia.
Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects
Burey, P., Bhandari, B.R., Rutgers, R.P.G., Halley, P.J. and Torley, P.J.. 2009. "Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects ." International Journal of Food Properties. 12 (1), pp. 176-210. https://doi.org/10.1080/10942910802223404
Hydrocolloid Gel Particles: Formation, Characterization, and Application
Burey, P., Bhandari, B. R., Howes, T. and Gidley, M. J.. 2008. "Hydrocolloid Gel Particles: Formation, Characterization, and Application ." Critical Reviews in Food Science and Nutrition. 48 (5), pp. 361-377. https://doi.org/10.1080/10408390701347801