Functional Properties of Australian Bushfoods

  • 45 pages

  • Published: 1 Feb 2007

  • Author(s): Zhao, Jian, Agboola, Samson

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This report examines the functional properties of Australian bushfoods and provides detailed information on the antimicrobial, antioxidant and emulsifying properties of 19 Australian bushfoods and their products. Several bushfoods were found to possess strong antimicrobial activity against a number of common foodborne human pathogens and food spoilage microorganisms. A number of native plants have relatively strong antioxidant properties. Extracts from wattle seeds (Acacia victoriae) were found to have strong emulsifying capacities. These findings should provide a foundation for better marketing of bushfood products and expanding their areas of application.