Sea fennel (Crithmum maritimum L.): from underutilized crop to new dried product for food use

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Abstract

Sea fennel (Crithmum maritimum L.) is aperennial halophyte species typical of coastal ecosystems,used fresh in traditional cuisine and folkmedicine due to its sensory properties and a goodcontent of healthy compounds. Although consideredas a promising biosaline crop, this halophyte isunderutilized for commercial cultivation possiblydue to a shortage of its consumer demand. Forpromoting a full exploitation of this species, a newfood product was obtained by drying sea fennel usingdifferent treatments (air-drying, microwave-drying,microwave-assisted air-drying and freeze-drying).Water activity, essential oil content, chlorophylls,surface colour, colouring power and sensory evaluationwere analyzed. All drying treatments allow toobtain a good water activity but significantly reducedthe content of essential oils and chlorophylls. Freezedryingand microwaving preserved the surface colourparameters more than other drying treatments, whilefreeze-drying gave the product the best colouringpower. Based on sensory analysis, microwave-drying,microwave-assisted air-drying and freeze-dryingshowed the highest scores among the drying methods.Taken together the results indicate that microwavingand freeze-drying are optimal for preserving qualitativetraits, including organoleptic properties, in driedsea fennel for food use. Furthermore, dried sea fennelcan be usefully exploited in human food not only forits aromatic traits but also for its food colouring powerlike other plant derived natural colorants. It could beconcluded that this underutilized crop could play abetter role for making up a sustainable food productionsystem.

Autore Pugliese

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  • Renna M.; Gonnella M.; Caretto S.; Mita G.; Serio F.

Titolo volume/Rivista

Genetic resources and crop evolution

Anno di pubblicazione

2016

ISSN

1573-5109

ISBN

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Settori ERC

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Codici ASJC

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