Unlocking the Potential of Sea Fennel, an Emerging Food Crop: Physicochemical, Microbial, and Aromatic Traits Shaped by Fermentation and Pickling
-cymene were the dominant compounds, with greater stability observed in batch 2. Overall, the combined use of lactic acid fermentation, vinegar pickling, and mild pasteurization represents a promising strategy for preserving sea fennel and supports its potential as a vegetable crop.
Authors
- Lama Ismaiel (ORCID: https://orcid.org/0000-0002-9079-3467)
- Benedetta Fanesi (ORCID: https://orcid.org/0000-0002-7654-0973)
- Federica Cardinali
- Cristiana Garofalo (ORCID: https://orcid.org/0000-0001-8235-8935)
- Antonietta Maoloni (ORCID: https://orcid.org/0009-0002-6156-5665)
- Vesna Milanović (ORCID: https://orcid.org/0000-0001-8548-366X)
- Andrea Osimani (ORCID: https://orcid.org/0000-0003-4095-6181)
- Deborah Pacetti (ORCID: https://orcid.org/0000-0002-7223-4119)
- Giorgia Rampanti
- Lucia Aquilanti (ORCID: https://orcid.org/0000-0001-8898-2886)
- Maryem Kraouia
- Aizhan Ashim (ORCID: https://orcid.org/0009-0007-2474-4564)
Institutions
- Marche Polytechnic University (IT)
Publication Details
- Journal
- Foods
- Published
- 2026-04-21
- DOI
- https://doi.org/10.3390/foods15081450
- Primary Topic
- Seaweed-derived Bioactive Compounds
- Type
- article
- Field-Weighted Citation Impact
- 0.00