Edible halophytes are a sustainable potential food source for further development, due to their high salinity tolerance, a crucial trait in times of climate change and loss of arable land. This study investigated the nutritional quality of four important Australian indigenous edible halophytes (AIEH), Tecticornia sp. (samphire), Sesuvium sp. (seapurslane), Suaeda sp. (seablite) and Atriplex sp. (saltbush), to assess their safety, nutritional “value” and bioactive properties as well as potential to be used in functional food applications. Our findings clearly showed that these four AIEH have the potential to be used in halophyte-based food products and ingredients with functional properties.

Dr Sukirtha Srivarathan

A lecturer at the Department of Biosystems Technology, Faculty of Technology, University of Jaffna, Sri Lanka. Dr. Sukirtha Srivarathan is a recent PhD Graduate from the University of Queensland. During her PhD, she was investigating Australian indigenous edible halophytes as a potential source of functional ingredients with Dr. Michael Netzel, A/Prof. Yasmina Sultanbawa, Dr. Anh Dao Thi Phan and Dr. Olivia Wright (all UQ) as her Advisory Team. She graduated from the University of Peradeniya, Sri Lanka in 2017 with a Master’s Degree in Food Science and Technology. While in Sri Lanka, she earned her Bachelor’s Degree in Food Science and Nutrition (2014) and Professional Qualification in Human Resource Management (2015).

Dr Sukirtha Srivarathan, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation  E: s.srivarathan@uqconnect.edu.au

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Queensland Alliance for Agriculture and Food Innovation hosts science seminars across the disciplines of animal, horticulture, crop, food and nutritional sciences.

With a range of speakers from Australia and abroad, the series explores how high-impact science will significantly improve the competitiveness and sustainability of the tropical and sub-tropical food, fibre and agribusiness sectors.

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The Queensland Alliance for Agriculture and Food Innovation is a research institute at The University of Queensland supported by the Queensland Government via the Queensland Department of Agriculture and Fisheries.


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