Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves

Sea fennel (Crithmum maritimum L.) contains several bioactive compounds like vitamin C, polyphenols, essential oils, and fatty acids. The present study was aimed at exploring the lactic acid fermentation of sea fennel sprouts by the selection and inoculation of multiple strain starters to produce laboratory-scale prototypes and, subsequently, a pilot-scale prototype. A rapid pH reduction was seen in the laboratory-scale prototypes, mainly due to lactic acid production. Linoleic and a-linolenic acids were the most abundant detected fatty acids, while among volatile compounds monoterpene hydrocarbons prevailed. Fruity, pungent and yogurt notes emerged from the sensory analysis. The analysis of the pilot-scale prototype confirmed the physico-chemical data collected from the laboratory scale prototypes, except for a slower acidification. In addition, a decrease in antioxidant activity and content of vitamin C, fiber and total polyphenols was seen during fermentation, whereas sensory analysis revealed a kerosene-like note, a salty flavor, and a crunchy consistency. No coagulase positive staphylococci and botulinum toxin-producing clostridia were detected. The results overall collected highlighted the great potential of sea fennel and selected lactic acid bacteria starters to produce high value, safe and microbiologically stable preserves. (c) 2021 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

Automated summary

Sea fennel contains various bioactive compounds and can be fermented to produce high value, safe, and microbiologically stable preserves. Fermentation may lead to a decrease in antioxidant activity, vitamin C, fiber, and total polyphenols, while also resulting in specific flavors and textures in sensory analysis.