Changes in quality and bioactivity of native food during storage

Abstract

Australian native foods have long been consumed by the Indigenous people of Australia. There is growing interest in the application of these foods in the functional food and complementary health care industries. Recent studies have provided information on the health properties of native foods but systematic study of changes in flavour and health components during processing and storage has not been done.

It is well known that processing technologies such as packaging, drying and freezing can significantly alter the levels of health and flavour compounds. However, losses in compounds responsible for quality and bioactivity can be minimised by improving production practices.

This report outlines research developed to provide the native food industry with reliable information on the retention of bioactive compounds during processing and storage to enable the development of product standards which in turn will provide the industry with scientific evidence to expand and explore new market opportunities globally.