Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves
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Published:2023-10-21
Issue:20
Volume:28
Page:7207
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ISSN:1420-3049
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Container-title:Molecules
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language:en
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Short-container-title:Molecules
Author:
Maoloni Antonietta1, Cardinali Federica1, Milanović Vesna1, Reale Anna2ORCID, Boscaino Floriana2, Di Renzo Tiziana2ORCID, Ferrocino Ilario3ORCID, Rampanti Giorgia1, Garofalo Cristiana1, Osimani Andrea1ORCID, Aquilanti Lucia1
Affiliation:
1. Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy 2. Istituto di Scienze dell’Alimentazione (ISA), Consiglio Nazionale delle Ricerche (CNR), 83100 Avellino, Italy 3. Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095 Turin, Italy
Abstract
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.
Subject
Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science
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