Sea fennel (Crithmum maritimum L.) is a perennial, strongly aromatic herb that has been used since ancient times in cuisine and folk medicine due to its renowned properties. Recently described as a “cash” crop, sea fennel is an ideal candidate for the promotion of halophyte agriculture in the Mediterranean basin due to its acknowledged adaptation to the Mediterranean climate, its resilience to risks/shocks related to climate changes, and its exploitability in food and non-food applications, which generates an alternative source of employment in rural areas. The present review provides insight into the nutritional and functional traits of this new crop as well as its exploitation in innovative food and nutraceutical applications. Various previous studies have fully demonstrated the high biological and nutritional potential of sea fennel, highlighting its high content of bioactive compounds, including polyphenols, carotenoids, ω-3 and ω-6 essential fatty acids, minerals, vitamins, and essential oils. Moreover, in previous studies, this aromatic halophyte showed good potential for application in the manufacturing of high-value foods, including both fermented and unfermented preserves, sauces, powders, and spices, herbal infusions and decoctions, and even edible films, as well as nutraceuticals. Further research efforts are needed to fully disclose the potential of this halophyte in view of its full exploitation by the food and nutraceutical industries.

Kimchi, a traditional fermented product made primarily with Chinese cabbage, develops its characteristic flavor through microbial activity and a variety of ingredients. This study explores the incorporation of sea fennel (Crithmum maritimum L.), a halophytic plant rich in bioactive compounds and known for its distinctive aroma, into kimchi. Two fermentation methods were compared: spontaneous fermentation and fermentation using a defined starter culture of four lactic acid bacteria strains. Fermentation was conducted at 4 °C for 26 days, with samples monitored for up to 150 days. Parameters analyzed included pH, titratable acidity, microbial counts, organic acid concentrations, volatile organic compounds (VOCs), and sensory attributes. In the early stages, notable differences in acidity, microbial populations, and VOCs were observed between the two methods, but these differences diminished over time. Sensory analysis indicated similar overall characteristics for both prototypes, although the sea fennel’s aroma and fibrous texture remained perceptible at day 150. VOCs analysis revealed that the fermentation time significantly affected the composition of key aroma compounds, contributing to the final sensory profile. Sea fennel played a key role in shaping the VOC profile and imparting a distinctive aromatic quality. Both fermentation methods led to similar enhancements in flavor and product quality. These findings support the use of sea fennel as an aromatic ingredient in fermented vegetables and highlight the importance of fermentation optimization.

Staphylococcus aureus is a common foodborne pathogen, posing significant concern due to the emergence of its multidrug-resistant (MDR) strains. The aim of this study was to assess the antibiotic resistance profiles in S. aureus isolated from raw poultry, the associated resistance genes, and their ability to form biofilms. S. aureus was isolated and identified using conventional microbiological methods. Antimicrobial susceptibility profiles were assessed using the disk diffusion method, and biofilm-forming ability was evaluated using the microtiter plate assay. The presence of antimicrobial resistance genes was determined by PCR. A total of 45 isolates were isolated. High resistance rates were observed against penicillin (88.9%), tetracycline (86.7%) and doxycycline (66.7%). Of the isolates, 71.1% were classified as multidrug-resistant (MDR) organisms, and 60% exhibited a multiple antibiotic resistance index greater than 0.2. PCR analysis revealed the presence of the resistance genes blaZ (86.7%), mecA (27.3%), tet(M) (46.2%), tet(K) (35.9%), tet(S) (59%), erm(B) (51.9%), and erm(C) (59.3%). A total of 44 isolates were biofilm producers: 46.7% were weak producers, 46.7% were moderate producers, and 4.4% were strong producers. These findings highlight a significant public health concern, emphasizing the need for stringent hygiene practices and continuous monitoring to limit the spread of resistant pathogens through the food chain.

Sea fennel (Crithmum maritimum L.) is an emerging crop valued for its nutritional and sensory properties and has been reported to exert health-promoting effects, including antioxidant, anti-inflammatory, antimicrobial, and cardioprotective activities, as well as potential benefits for gut health and metabolic regulation. Building on these features, the present study aimed to unlock the potential of sea fennel to produce novel pickles. Two independent batches were prepared using young leaves and stems of sea fennel fermented in brine. After fermentation, salt concentration was standardized in all prototypes, and two types of vinegar (apple and wine) were added at four acetic acid levels (0.05%, 0.2%, 0.5%, and 0.7%). All prototypes were subsequently subjected to mild pasteurization. During fermentation, physicochemical and microbiological parameters were monitored, while after pasteurization additional physicochemical, microbiological, volatile organic compound (VOCs), and sensory analyses were performed during storage. In both batches and across all prototypes, fermentation resulted in a significant pH decrease, dominance of lactic acid bacteria, inhibition of Enterobacteriaceae, and a gradual increase in yeasts. Following vinegar addition and pasteurization, pH, titratable acidity, and salt content remained stable over six months of storage in most prototypes, particularly those with 0.2% acetic acid. Pasteurization effectively inactivated lactic acid bacteria and Enterobacteriaceae in all prototypes, whereas yeasts and mesophilic bacteria persisted in low-acidity samples (0.05%). Therefore, the 0.05% acidity samples were later excluded due to mid-stage microbial spoilage. Batch-dependent differences were observed in color and sensory attributes, with batch 2 showing higher overall stability mainly in acidic flavor and aroma, particularly in prototypes with 0.2% acidity. VOCs analysis revealed profiles primarily driven by batch variation, with secondary modulation by vinegar type: sesquiterpenes remained stable, while γ-terpinene, limonene, and p-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.

Traditionally, various herbs and spices are used to enhance the flavor and aroma of vegetable oils, but also to improve their nutritional value and stability. The aim of this work was to investigate the effects of sea fennel, an aromatic edible Mediterranean halophyte plant, leaf infusion, on the chemical composition of four unrefined edible vegetable oils (olive, sunflower, sesame and flaxseed oil). During the 90-day storage period, the quality parameters of the oils (peroxide value, free fatty acids and fatty acid profile), as well as their volatiles, were monitored. Free fatty acids and peroxide values increased in all samples, with the greatest increase in the olive oil (11% and 45%, respectively), while the effect on the fatty acid profile was negligible. Gas chromatography-mass spectrometry analysis showed the effect of oil aromatization by sea fennel components and confirmed the differences between oil samples. The results suggest that the addition of sea fennel to vegetable oils leads to changes in their chemical composition, and the parameters tested varied between the oils used.