Yasmina Sultanbawa
University of Queensland
Australia
Title: Innovative functional ingredients from plant sources in food applications
Biography
Biography: Yasmina Sultanbawa
Abstract
New food safety issues emerge for many reasons. It could be due to a microorganism evolving to become a pathogen or a pathogen becoming more virulent. The globalized food supply chain and food production methods are also seen as contributing factors. Other reasons are the change in eating habits of people and their desire to lead a healthy lifestyle. Consequently, there has been an increase in the consumption of fresh/ unprocessed/ additive free food. Food safety and quality and sustainability of production are some of the driving forces that are presently changing the market for fresh food. The challenges of addressing the safety issues have resulted in the development of innovative technologies to improve safety of fresh food. Among, these technologies, the most promising are those based on the search for affordable and environmentally friendly novel technologies. Natural preservation technologies using plant extracts are being increasingly explored to extend the shelf life of fresh food. Plant antimicrobials are phytochemicals which are important for the proper functioning of the plant and used as plant defense agents against microorganisms and other predators. Phenolic compounds are a rich source of antioxidants which can extend the freshness of the product by preventing oxidation. The Australian native food industry with its diverse and rich flora has a huge potential to contribute to the growing natural functional ingredient market. Case studies of natural antimicrobials in extending the storage life of meat, seafood and horticultural products will be discussed with successful commercial applications.
