Handbook of Phytonutrients in Indigenous Fruits and Vegetables

About

Dharini Sivakumar (Edited By) Professor Dharini Sivakumar Tshwane University of Technology South Africa obtained the prestigious South African Research Chair (SARChI) funding from the Department of Science and Innovation (DSI) / National Research Foundation (NRF) for Phytochemical Food Network to Improve Nutritional Quality for Consumers. Her research programme focuses on establishing links by manipulating agronomic practices to improve phytonutrients; developing processes and methods or packaging to preserve phytonutrients; improving or developing fresh products or agro-processing rich in health-promoting compounds for lunch boxes; analysing nutrition and health relationships; gathering information on consumer behaviour and acceptance regarding nutritional quality; and formulating guidelines to improve phytochemical compounds via the farm-to-plate chain. These six steps closely link plant agronomics food preservation and agro-processing to improve human health livelihood and well-being. Diversification of crops using indigenous fruit and vegetable species has been identified as an important strategy for a healthy diet among the rural peri-urban and urban regions of South Africa to alleviate the hidden hunger and to sustain food security. She has established a working programme with the rural African communities to promote cultivation and agro processing of traditional vegetables and fruits in Venda South Africa which helped to develop entrepreneur skills creation of employment income generation and poverty alleviation. Michael Netzel (Edited By) Dr Michael Netzel's (The University of Queensland Australia) main research interests are related to phytochemicals/functional ingredients their analytical determination binding characteristics within the plant (food) matrix structural modifications/degradation during processing and digestion bioaccessibility as well as bioavailability and metabolism (from the raw produce to the absorbed and metabolised bioactive compound). Understanding in vitro bioaccessibility (matrix release and availability for intestinal absorption) as well as the much more complex in vivo bioavailability (including microbial degradation in the gut) of dietary phytochemicals are crucial in understanding and predicting their bioactivity and potential health benefits in humans. Assessing the nutritional value of Australian grown (native and non-native) fruits and vegetables in the context of a diverse sustainable and healthy diet is the current focus of his research. Yasmina Sultanbawa (Edited By) Associate Professor Yasmina Sultanbawa The University of Queensland Australia has established a Training Centre funded by the Australian Research Council that aims to transform the native Food and Agribusiness Sector through development of selected crops foods and ingredients using an Indigenous governance group to oversee the process of converting Traditional Knowledge into Branded Products. Her research is focused within the agribusiness development framework specifically in the area of food processing preservation food safety and nutrition. Her current research includes the minimisation of post-harvest losses through value addition and the search for natural preservatives to replace current synthetic chemicals. In addition her research area also includes the challenge of nutrition security micronutrient deficiency (hidden hunger) lack of diet diversity and nutritional losses in the food supply chain which are addressed by her work with underutilized Australian plant species and potential new crops. Her work on Australian native plant foods is focused on incorporation of these plants in mainstream agriculture and diet diversification Working with indigenous communities to develop nutritious and sustainable value-added products from native plants for use in the food feed cosmetic and health care industries is a key strategy. The creation of employment economic and social benefits to these remote communities is an anticipated outcome. She has established a Training Centre funded by the Australian Research Council that aims to transform the native Food and Agribusiness Sector through development of selected crops foods and ingredients using an Indigenous governance group to oversee the process of converting Traditional Knowledge into Branded Products.