Friday, 1^st October 2021, 1:30 – 2:30 pm 

Room 206, level 2, Elkhorn Building 1024, Long Pocket

Zoom link: https://uqz.zoom.us/j/82576048305

Presented by: Maral Seididamyeh, Centre for Nutrition and Food Sciences

Advisory team: Prof. Yasmina Sultanbawa, Dr. Ram Mereddy, Dr. Michael Netzel

About this seminar

Innovative preservation technologies with the aid of natural compounds and ability to reduce the growth of spoilage microorganisms have received the food industry attention due to consumers’ awareness of side effects related to synthetic additives. This has led to a consumer preference towards natural preservatives. Pure bioactive compounds as well as plant extracts with various compounds such as polyphenols and organic acid can be applied as antimicrobial agents to not only extend the shelf life of fresh fruits and vegetables but also adding value to the final product. This study determines the photoinactivation ability of curcumin, a natural compound isolated from Curcuma longa, against Botrytis cinerea that is the main cause of grey mould in a wide range of fresh produce including strawberries. We aim to understand the interactive effect of photosensitization parameters on the curcumin phototoxicity ability and how the optimum in vitro condition affects the decay incidence in fresh strawberries during storage. This study also investigates the application of native Australian plant extracts as antimicrobial agents in an edible coating to enhance the shelf life of the fresh-cut capsicums. The main objective is to find an optimum blend of extracts to inhibit the growth of spoilage microorganisms, in particular Pseudomonas viridiflava that causes soft rot in fresh-cut capsicums. The results of this study indicate the potential of plant bioactive compounds to extend the shelf life of fresh horticultural produce.