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Publication Type J
Authors Renna, M., M. Gonnella, S. Caretto, G. Mita and F. Serio
Title Sea fennel (Crithmum maritimum L.): from underutilized crop to new dried product for food use
Source Genetic Resources and Crop Evolution
Author Keywords Aromatic herb Colouring power Crithmum maritimum L. Exploitation Halophyte Sensory evaluation cultivated plants vascular flora coast apulia quality microwave wild color checklist fresh areas
Abstract Sea fennel (Crithmum maritimum L.) is a perennial halophyte species typical of coastal ecosystems, used fresh in traditional cuisine and folk medicine due to its sensory properties and a good content of healthy compounds. Although considered as a promising biosaline crop, this halophyte is underutilized for commercial cultivation possibly due to a shortage of its consumer demand. For promoting a full exploitation of this species, a new food product was obtained by drying sea fennel using different treatments (air-drying, microwave-drying, microwave-assisted air-drying and freeze-drying). Water activity, essential oil content, chlorophylls, surface colour, colouring power and sensory evaluation were analyzed. All drying treatments allow to obtain a good water activity but significantly reduced the content of essential oils and chlorophylls. Freeze-drying and microwaving preserved the surface colour parameters more than other drying treatments, while freeze-drying gave the product the best colouring power. Based on sensory analysis, microwave-drying, microwave-assisted air-drying and freeze-drying showed the highest scores among the drying methods. Taken together the results indicate that microwaving and freeze-drying are optimal for preserving qualitative traits, including organoleptic properties, in dried sea fennel for food use. Furthermore, dried sea fennel can be usefully exploited in human food not only for its aromatic traits but also for its food colouring power like other plant derived natural colorants. It could be concluded that this underutilized crop could play a better role for making up a sustainable food production system.
Author Address [Renna, Massimiliano] Univ Bari Aldo Moro, Dept Agr & Environm Sci, Via Amendola 165-A, I-70126 Bari, Italy. [Gonnella, Maria; Caretto, Sofia; Mita, Giovanni; Serio, Francesco] CNR Natl Res Council Italy, Inst Sci Food Prod, Via G Amendola 122-O, I-70126 Lecce, Italy. Renna, M (reprint author), Univ Bari Aldo Moro, Dept Agr & Environm Sci, Via Amendola 165-A, I-70126 Bari, Italy. massimiliano.renna@uniba.it
ISSN 0925-9864
ISBN 0925-9864
29-Character Source Abbreviation Genet. Resour. Crop Evol.
Publication Date Jan
Year Published 2017
Volume 64
Issue 1
Beginning Page 205-216
Digital Object Identifier (DOI) 10.1007/s10722-016-0472-2
Unique Article Identifier WOS:000392323800015
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