Pigface (Carpobrotus spp.) is a succulent plant native to coastal regions of Australia. Known for its thick, fleshy leaves and vibrant flowers, pigface has traditionally been used for its edible fruits and medicinal properties [1] [2]. Pigface leaves are characterized by their triangular, fleshy structure, which is rich in mucilage—a gelatinous substance that can be extracted and used for various applications making them suitable for developing edible coatings [3] [4]. Additionally, pigface leaves contain bioactive compounds with antimicrobial and antioxidant properties, which can potentially enhance the shelf life and safety of food products [5]. Despite these promising attributes, pigface remains underutilized in Australia. The plant is often overlooked in favor of more conventional crops, and its potential applications in food technology and sustainable packaging are not widely explored [1]. By tapping into this underutilized resource, this project aims to promote the use of native Australian plants in innovative and environmentally friendly ways.
School
Chemical Engineering
Research Area
Food chemistry | Extraction and processing technologies | Formulation development
- Research environment
- Expected outcomes
- Supervisory team
- Reference material/links
This research project offers students a unique opportunity to work at the intersection of food science, technology, and sustainability. By engaging in the development of edible coatings from native Australian pigface leaves, students will gain hands-on experience in advanced extraction techniques, formulation development, and food preservation methods. The research environment, equipped with our research laboratories, will foster critical thinking, problem-solving, and innovation. Students will also have the chance to enhance their communication and teamwork skills. This comprehensive experience will prepare them for future careers in food science, technology, and environmental sustainability, equipping them with the knowledge and skills to address real-world challenges.
The expected outcomes of this project include the development of a sustainable, biodegradable edible coating derived from native Australian pigface leaves, which will enhance the shelf life and quality of various food products. This innovative solution aims to reduce reliance on plastic packaging, thereby decreasing plastic waste and its environmental impact. Additionally, the project will contribute to the scientific understanding of pigface's bioactive properties and promote the utilization of underutilized native plant resources. The findings could lead to new commercial opportunities in the food industry, fostering environmental sustainability and supporting the local economy.
- Springfield, E.P., Amabeoku, G., Weitz, F., Mabusela, W. and Johnson, Q., 2003. An assessment of two Carpobrotus species extracts as potential antimicrobial agents. Phytomedicine, 10(5), pp.434-439.
- Omoruyi, B.E., Bradley, G. and Afolayan, A.J., 2012. Antioxidant and phytochemical properties of Carpobrotus edulis (L.) bolus leaf used for the management of common infections in HIV/AIDS patients in Eastern Cape Province. BMC Complementary and Alternative Medicine, 12, pp.1-9.
- Tosif, M.M., Najda, A., Bains, A., Kaushik, R., Dhull, S.B., Chawla, P. and Walasek-Janusz, M., 2021. A comprehensive review on plant-derived mucilage: characterization, functional properties, applications, and its utilization for nanocarrier fabrication. Polymers, 13(7), p.1066.
- Noshad, M., Rahmati-Joneidabad, M. and Badvi, Z., 2019. Effects of natural mucilage as an edible coating on quality improvement of freshly-cut apples. Nutrition and Food Sciences Research, 6(2), pp.21-27.
- Hafsa, J., Hammi, K.M., Khedher, M.R.B., Smach, M.A., Charfeddine, B., Limem, K. and Majdoub, H., 2016. Inhibition of protein glycation, antioxidant and antiproliferative activities of Carpobrotus edulis extracts. Biomedicine & Pharmacotherapy, 84, pp.1496-1503.