Journal
MOLECULES
Volume 28, Issue 12, Pages -Publisher
MDPI
DOI: 10.3390/molecules28124741
Keywords
halophyte; bioactive compounds; functional foods; functional food ingredients; nutraceuticals; edible film; essential oils
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Sea fennel is a perennial herb that has been used in cuisine and folk medicine for its renowned properties. It is highly adaptable to the Mediterranean climate and possesses high levels of bioactive compounds, making it suitable for use in various food and nutraceutical applications. Further research is necessary to fully explore its potential and promote its utilization in the food and nutraceutical industries.
Sea fennel (Crithmum maritimum L.) is a perennial, strongly aromatic herb that has been used since ancient times in cuisine and folk medicine due to its renowned properties. Recently described as a cash crop, sea fennel is an ideal candidate for the promotion of halophyte agriculture in the Mediterranean basin due to its acknowledged adaptation to the Mediterranean climate, its resilience to risks/shocks related to climate changes, and its exploitability in food and non-food applications, which generates an alternative source of employment in rural areas. The present review provides insight into the nutritional and functional traits of this new crop as well as its exploitation in innovative food and nutraceutical applications. Various previous studies have fully demonstrated the high biological and nutritional potential of sea fennel, highlighting its high content of bioactive compounds, including polyphenols, carotenoids, & omega;-3 and & omega;-6 essential fatty acids, minerals, vitamins, and essential oils. Moreover, in previous studies, this aromatic halophyte showed good potential for application in the manufacturing of high-value foods, including both fermented and unfermented preserves, sauces, powders, and spices, herbal infusions and decoctions, and even edible films, as well as nutraceuticals. Further research efforts are needed to fully disclose the potential of this halophyte in view of its full exploitation by the food and nutraceutical industries.
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