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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...
Autores principales: | , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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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. |
format | Online Article Text |
id | pubmed-10609079 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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