SME SOLUTIONS CENTRE – MAXIMISING ANTIOXIDANTS IN QUEEN GARNET PLUMS DURING PROCESSING AND BOTTLING

Nutrafruit are working with researchers at the University of Southern Queensland to understand more about the health benefits of the QG plum, and how to maximise the anthocyanin concentrations in the fruit and associated value-added products. By developing an in-house capability to measure the anthocyanin levels in the QG plum, Nutrafruit will be able to investigate cost-effective strategies to retain or fortify anthocyanin and anthocyanidin content in nectar products during processing and shelf-life.

This is a multidisciplinary project drawing on expertise in food science, engineering (chemical, mechanical and electrical), pharmacology, physiology, chemistry, drone and sensor technology, and business/marketing.  University of Southern Queensland researchers will work collaboratively with Nutrafruit to find out more about the QG plum supply chain and how to maximise the entirety of the crop.  This will also include University of Southern Queensland researchers training Nutrafruit process and technical staff, as well as the product development team in how to track nutrient content of the QG plum through the supply chain. The ability to promote the health benefits of the QG plum will allow the product to fetch a premium price at market.