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Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves

Sea fennel (Crithmum maritimum L.) is a strongly aromatic herb of the Apiaceae family, whose full exploitation by the modern food industry is of growing interest. This study aimed at investigating the microbiological quality, volatile profile, and sensory traits of sea fennel spices produced using r...

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Autores principales: Maoloni, Antonietta, Cardinali, Federica, Milanović, Vesna, Reale, Anna, Boscaino, Floriana, Di Renzo, Tiziana, Ferrocino, Ilario, Rampanti, Giorgia, Garofalo, Cristiana, Osimani, Andrea, Aquilanti, Lucia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10609079/
https://www.ncbi.nlm.nih.gov/pubmed/37894688
http://dx.doi.org/10.3390/molecules28207207
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author Maoloni, Antonietta
Cardinali, Federica
Milanović, Vesna
Reale, Anna
Boscaino, Floriana
Di Renzo, Tiziana
Ferrocino, Ilario
Rampanti, Giorgia
Garofalo, Cristiana
Osimani, Andrea
Aquilanti, Lucia
author_facet Maoloni, Antonietta
Cardinali, Federica
Milanović, Vesna
Reale, Anna
Boscaino, Floriana
Di Renzo, Tiziana
Ferrocino, Ilario
Rampanti, Giorgia
Garofalo, Cristiana
Osimani, Andrea
Aquilanti, Lucia
author_sort Maoloni, Antonietta
collection PubMed
description Sea fennel (Crithmum maritimum L.) is a strongly aromatic herb of the Apiaceae family, whose full exploitation by the modern food industry is of growing interest. This study aimed at investigating the microbiological quality, volatile profile, and sensory traits of sea fennel spices produced using room-temperature drying, oven drying, microwave drying, and freeze drying. All the assayed methods were able to remove moisture up until water activity values below 0.6 were reached; however, except for microwave drying, none of the assayed methods were effective in reducing the loads of contaminating microorganisms. The metataxonomic analysis highlighted the presence of phytopathogens and even human pathogens, including members of the genera Bacillus, Pseudomonas, Alternaria, and Cryptococcus. When compared to fresh leaves, dried leaves showed increased L* (lightness) and c* (chroma, saturation) values and reduced hue angle. Dried leaves were also characterized by decreased levels of terpene hydrocarbons and increased levels of aldehydes, alcohols, and esters. For the sensory test, the microwave-dried samples obtained the highest appreciation by the trained panel. Overall, the collected data indicated microwave drying as the best option for producing sea fennel spices with low microbial loads, brilliant green color, and high-quality sensory traits.
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spelling pubmed-106090792023-10-28 Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves Maoloni, Antonietta Cardinali, Federica Milanović, Vesna Reale, Anna Boscaino, Floriana Di Renzo, Tiziana Ferrocino, Ilario Rampanti, Giorgia Garofalo, Cristiana Osimani, Andrea Aquilanti, Lucia Molecules Article Sea fennel (Crithmum maritimum L.) is a strongly aromatic herb of the Apiaceae family, whose full exploitation by the modern food industry is of growing interest. This study aimed at investigating the microbiological quality, volatile profile, and sensory traits of sea fennel spices produced using room-temperature drying, oven drying, microwave drying, and freeze drying. All the assayed methods were able to remove moisture up until water activity values below 0.6 were reached; however, except for microwave drying, none of the assayed methods were effective in reducing the loads of contaminating microorganisms. The metataxonomic analysis highlighted the presence of phytopathogens and even human pathogens, including members of the genera Bacillus, Pseudomonas, Alternaria, and Cryptococcus. When compared to fresh leaves, dried leaves showed increased L* (lightness) and c* (chroma, saturation) values and reduced hue angle. Dried leaves were also characterized by decreased levels of terpene hydrocarbons and increased levels of aldehydes, alcohols, and esters. For the sensory test, the microwave-dried samples obtained the highest appreciation by the trained panel. Overall, the collected data indicated microwave drying as the best option for producing sea fennel spices with low microbial loads, brilliant green color, and high-quality sensory traits. MDPI 2023-10-21 /pmc/articles/PMC10609079/ /pubmed/37894688 http://dx.doi.org/10.3390/molecules28207207 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Maoloni, Antonietta
Cardinali, Federica
Milanović, Vesna
Reale, Anna
Boscaino, Floriana
Di Renzo, Tiziana
Ferrocino, Ilario
Rampanti, Giorgia
Garofalo, Cristiana
Osimani, Andrea
Aquilanti, Lucia
Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves
title Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves
title_full Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves
title_fullStr Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves
title_full_unstemmed Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves
title_short Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves
title_sort impact of different drying methods on the microbiota, volatilome, color, and sensory traits of sea fennel (crithmum maritimum l.) leaves
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10609079/
https://www.ncbi.nlm.nih.gov/pubmed/37894688
http://dx.doi.org/10.3390/molecules28207207
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