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 thelactic acid fermentation of sea fennel sprouts by the selection and inoculation of multiplestrain starters to produce laboratory-scale prototypes and, subsequently, a pilot-scale pro-totype. A rapid pH reduction was seen in the laboratory-scale prototypes, mainly due tolactic acid production. Linoleic and -linolenic acids were the most abundant detected fattyacids, while among volatile compounds monoterpene hydrocarbons prevailed. Fruity, pun-gent and yogurt notes emerged from the sensory analysis. The analysis of the pilot-scaleprototype confirmed the physico-chemical data collected from the laboratory scale proto-types, except for a slower acidification. In addition, a decrease in antioxidant activity andcontent in vitamin C, fiber and total polyphenols was seen during fermentation, whereassensory analysis revealed a kerosene-like note, a salty flavor, and a crunchy consistency. Nocoagulase positive staphylococci and botulinum toxin-producing clostridia were detected.The results overall collected highlighted the great potential of sea fennel and selected lacticacid bacteria starters to produce high value, safe and microbiologically stable preserves.