Physicochemical and Sensory Properties of Davidson Plum (Davidsonia jerseyana) Sorbet, a Potential for New Functional Food Product

Brittany Harriden; Costas Stathopoulos; Suwimol Chockchaisawasdee; Andrew J. McKune; Nenad Naumovski

doi:10.3390/foods14162902

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Physicochemical and Sensory Properties of Davidson Plum (Davidsonia jerseyana) Sorbet, a Potential for New Functional Food Product

Journal article

Open access

Peer reviewed

Physicochemical and Sensory Properties of Davidson Plum (Davidsonia jerseyana) Sorbet, a Potential for New Functional Food Product

Brittany Harriden, Costas Stathopoulos, Suwimol Chockchaisawasdee, Andrew J. McKune and Nenad Naumovski

Foods, Vol.14(16), 2902

2025

DOI: https://doi.org/10.3390/foods14162902

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Abstract

Australian native plants

Davidson plum

sorbet

The Australian native foods, despite high phytochemical composition, are severely underutilized in research and on the commercial market. One of these plants is the Davidson plum (Davidsonia jerseyana), a nutrient-dense and sustainable food ingredient. The study aimed to develop functional fruit sorbets incorporating freeze-dried Davidson plum powder (0–20% w/w) and evaluate their physicochemical, antioxidant, and sensory properties. Sorbets were created using strawberry, raspberry, pomegranate, and Davidson plum bases and analyzed for nutritional content, color, melting rate, texture, and antioxidant capacity (Total Phenolic Content (TPC), Total Flavonoid Content (TFC), Ferric Reducing Antioxidant Power (FRAP), Cupric Reducing Antioxidant Capacity (CUPRAC), 2,2-Diphenyl-1-picrylhydrazyl (Radical Scavenging Assay (DPPH)), total proanthocyanin and anthocyanin content. Sensory evaluation was also conducted using a semi-trained panel. The results showed that increasing Davidson plum concentration led to higher antioxidant activity and slower melting rates. Sorbets containing 10% and 15% Davidson plum demonstrated the highest levels of phenolic and flavonoid compounds. However, sensory analysis indicated that sorbets with 5% and 10% Davidson plum, particularly those made with a strawberry base were the most acceptable in terms of flavour, texture, and overall appeal. These findings suggest that incorporating Davidson plum into frozen desserts, especially at lower concentrations, can enhance both the functional and sensory qualities of sorbets while offering potential health benefits.

Details

Title: Physicochemical and Sensory Properties of Davidson Plum (Davidsonia jerseyana) Sorbet, a Potential for New Functional Food Product
Authors/Creators: Brittany Harriden - University of Canberra
Costas Stathopoulos
Suwimol Chockchaisawasdee - Murdoch University
Andrew J. McKune - Singapore Institute of Technology
Nenad Naumovski - University of Canberra
Publication Details: Foods, Vol.14(16), 2902
Publisher: MDPI; BASEL
Number of pages: 21
Identifiers: 991005808683407891
Murdoch Affiliation: School of Medical, Molecular and Forensic Sciences; Food Futures Institute
Language: English
Resource Type: Journal article

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Collaboration types: Domestic collaboration; International collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.16 Phytochemicals; 3.16.28 Antioxidant Activity
Web Of Science research areas: Food Science & Technology
ESI research areas: Agricultural Sciences