A/Prof Heather Smyth

(2022) Chemical composition of bunya nuts (Araucaria bidwillii) compared to Araucaria angustifolia and Araucaria araucana species

Three of nineteen Araucaria tree species from around the world produce large edible seeds. While composition is established for edible pinhão and piñones nuts from Brazil and Chile, respectively, the first detailed characterisation for the composition of edible Araucaria bidwillii (bunya nut) from Australia is provided. Almost half of the kernel weight is moisture and the main component in the dried kernel is starch. Whilst low in protein and fat, it contains all essential amino acids and half the fatty acids are polyunsaturated (Omega-3 and 6). Bunya nuts are a source of dietary fibre, folate and minerals (Cu, Mn, Fe, Mg), while the nut husks and inner coating are high in phenolics, mainly catechin. The composition supports the Traditional Knowledge of Aboriginal Australians that the bunya nut is an energy dense and nutrient rich food. Similarities in the composition among the three different edible varieties were found, which should assist in developing sustainable value chain propositions via shared knowledge on processing and utilisation.

(2022) Sensory properties of Australian bunya nuts

Bunya nuts are the seeds of Araucaria bidwillii, a conifer native to South-East Queensland, Australia. They are one of the 19 species of Araucaria family found around the world, with the nuts from South America being the most commonly consumed. They are traditionally eaten boiled or roasted. This study aims to profile the sensory properties of bunya nuts with chestnut as a comparator. Since chestnuts do not come from a conifer tree, it is expected that there will be differences. Different methods of preparation are also expected to change the sensory attributes. Representative samples were collected from a variety of locations in South-East Queensland, prepared and presented to a panel of 14 experienced tasters applying conventional sensory descriptive profiling. During training, the panel developed a lexicon of 23 sensory attributes together with definitions and reference. Profiles of the boiled and roasted bunya nuts revealed higher scores for hardness on the first bite than chestnuts and, when chewed, became more crumbly, dry, and grainy. They had a savory aroma and flavor, and roasted samples exhibited a roasted aroma. Bunya nut samples were less sweet than chestnut samples. Differences in the sensory properties due to method of preparation were also observed. Boiled bunya nuts were softer and moister, with lower scores for crumbly and grainy. This research is foundational in providing technical information on the sensory profile of this important Indigenous Australian nut and provides a strong basis to support novel food sector opportunities for the bunya nut as a reemerging food source not only in Australia, but also South America. PRACTICAL APPLICATION: There is an increase demand for local, sustainable, and natural foods. Bunya nuts are native to Australia and are part of the Araucaria family, which includes 19 species that can be found around the world. To the best of our knowledge there is no study characterizing Araucaria nuts in terms of sensory attributes. This study builds a lexicon for bunya nuts and compares to chestnuts. It also shows how different preparation methods affect its sensory attributes, as well as possible future uses in product development. The outcomes might provide information to support studies on Araucaria nuts in other countries.

(2022) The Framework for Responsible Research With Australian Native Plant Foods: A Food Chemist’s Perspective

(2021) Insights on the role of chemometrics and vibrational spectroscopy in fruit metabolite analysis

(2021)  A joint virtual Workshop between: The ARC Industrial Transformation Training Centre for Uniquely Australian Foods (ARC ITTC UAF), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, Australia and The SARChI Research Programme in Phytochemical Food Network to Improve the Nutritional Quality for Consumers, Tshwane University of Technology, Pretoria, South Africa

(2021) Unlocking the secrets of kernels using near-infrared spectroscopy

(2021) The use of a micro near infrared portable instrument to predict bioactive compounds in a wild harvested fruit—Kakadu plum (Terminalia ferdinandiana)

(2021) Assessing the interaction between drying and addition of maltodextrin to Kakadu plum powder samples by two dimensional and near infrared spectroscopy

(2021) Plant-based phenolic molecules as natural preservatives in comminuted meats: a review

(2021) Nutritional analysis, volatile composition, antimicrobial and antioxidant properties of Australian green ants (Oecophylla smaragdina)

(2021) Monitoring two different drying methods of Kakadu plum puree by combining infrared and chemometrics analysis

(2021) Challenges and opportunities of the fourth revolution: a brief insight into the future of food

(2020) The nutritional potential of the native australian green plum (Buchanania obovata) compared to other anacardiaceae fruit and nuts

(2020) The use of vibrational spectroscopy to predict vitamin C in Kakadu plum powders (Terminalia ferdinandiana Exell, Combretaceae)

(2020) An infrared analysis of Terminalia ferdinandiana exell [Combretaceae] fruit and leaves—towards the development of biospectroscopy tools to characterise uniquely Australian foods

(2020) Effect of sample presentation on the near infrared spectra of wild harvest Kakadu plum fruits (Terminalia ferdinandiana)

(2020) A Mid Infrared (MIR) Spectroscopy Study of the Composition of Edible Australian Green Ants (Oecophylla smaragdina)—a Qualitative Study. Food Analytical Methods, 13, 1627-1633.

(2020) A Practical Approach on the Combination of GC-MS and Chemometric Tools to Study Australian Edible Green Ants. Food Analytical Methods, 13, 1475-1481.

(2020) Sensory properties of yellow pea and macadamia honeys from conventional and flow hive extraction methods. Journal of the Science of Food and Agriculture 100 (5)

(2018) Sensory vocabulary for five native Australian plant foods and five native Australian leaf teas. In: Oral presentation. Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, Qld, Australia.

(2016). Unique flavours from Australian native plants. In Yasmina Sultanbawa and Fazal Sultanbawa (Ed.), Australian native plants cultivation and uses in the health and food industries (pp. 265-274) Boca Raton, FL, United States: Taylor & Francis Group. doi:10.1201/b20635-23

(2017).Value added nutritionally rich products from Australian wattle seeds (Acacia species). In: Book of oral abstracts. TropAg2017, International Tropical Agriculture Conference, Brisbane, Qld, Australia, (31-31). 20-22 November 2017.

(2017). In vitro antimicrobial effects and mode of action of KP (Terminalia ferdinandiana) products against pathogenic and spoilage microorganisms. In: International Tropical Agriculture Conference – High impact science to nourish the world. TropAg2017, International Tropical Agriculture Conference, Brisbane, QLD, Australia, (108-108). 20-22 November 2017.

(2017) Extraction and characterization of a novel Terminalia pectin. Food Science and Biotechnology, 27 1: 65-71.

(2017) Bioactive rich extracts from Terminalia ferdinandiana by enzyme-assisted extraction: a simple food safe extraction method. Journal of Medicinal Plants Research, 11 5: 96-106.

(2015). Evaluation of packaging films to extend storage life of Indigenous Australian vegetables and herbs. In: J. D. H. Keatinge, R. Srinivasan and M. Mecozzi, Proceedings of the I International Symposium on Indigenous Vegetables. International Horticultural Congress, Brisbane, QLD, Australia, (183-189).

Changes in quality and bioactivity of native food during storage. Canberra, Australia: Rural Industries Research and Development Corporation (RIRDC), 2015.

(2015) Infrared spectroscopy as a rapid tool to detect methylglyoxal and antibacterial activity in Australian honeys. Food Chemistry, 172 207-212.

(2013) Effect of packaging materials and storage on major volatile compounds in three Australian native herbs. Journal of Agricultural and Food Chemistry, 61 24: 5738-5745.

(2013). Flavour wheels. In: 19th Australian Gastronomy Symposium, Newcastle, NSW Australia.

(2012) Lexicon for the sensory description of Australian native plant foods and ingredients. Journal of Sensory Studies, 27 6: 471-481.

(2012). Quality control of honey using spectroscopic methods. In Gilles Bondurand and Hernan Bosch (Ed.), Honey : production, consumption, and health benefits (pp. 113-132) Hauppauge NY, USA: Nova Science Publisher.

(2010). Demystifying Australian flavours – a new lexicon. In: Wild Flavours of Australia, Adelaide, SA, Australia.

(2009). Profiling Australian flavours. In: 42nd Annual AIFST Convention, Brisbane, QLD, Australia. 13-16 July 2009.