Bioactive Properties of Kakadu Plum-Blended Products

Kakadu plum (Terminalia ferdinandiana), endemic to Australia, is growing in popularity due to its high levels of vitamin C and strong antioxidant properties. In this study, Kakadu plum fruit powder was used as a functional food ingredient with other plant materials to develop value-added products to enhance their nutritional and commercial value. The present study determined the bioactive properties of nine products, including three Kakadu plum fruit powder samples produced from different processing batches and five Kakadu plum-blended products. Vitamin C, the total phenolic content, and the ellagic acid content were determined. Bioactive properties such as antioxidant, antidiabetic, and antimicrobial assays were also performed. Cytotoxicity was tested to obtain more specific product information regarding food safety. Kakadu plum-blended products showed lower cytotoxicity and lower bioactive properties (antioxidant and antibacterial activities) in comparison to Kakadu plum powder. However, overall, most of the bioactive properties were shown to be higher in the blends when compared with the commercial blueberry powder as a benchmark antioxidant product. Therefore, there is great potential for Kakadu plum to contribute to the growing functional food and ingredient markets.

Automated summary

Kakadu plum, known for its high levels of vitamin C and strong antioxidant properties, is being utilized as a functional food ingredient to enhance nutritional and commercial value. This study evaluated the bioactive properties of different Kakadu plum fruit powder samples and blended products, including antioxidant, antidiabetic, antimicrobial activities, and cytotoxicity. The findings suggest that Kakadu plum-blended products have lower cytotoxicity and bioactive properties compared to pure Kakadu plum powder, but still exhibit higher bioactive properties than commercial blueberry powder. Overall, this research highlights the potential of Kakadu plum in the functional food and ingredient markets.