Valorization of sea fennel (Crithmum maritimum L.) as a natural additive in a "clean label" orange jam: Effects on physicochemical, microbiological, and sensory properties

The rising consumer demand for "Clean Label" products fuels research into natural food additives. Sea fennel (Crithmum maritimum L.), a Mediterranean halophyte plant, shows promising potential due to its rich composition of bioactive compounds. This study aims to assess its use as a natural additive to enhance the stability and quality of orange jam. Six orange jam formulations were prepared: a control (C), a control with citric acid (CAC), and four with different percentages of sea fennel powder (0.5%, 1%, 1.5%, and 2%). Physicochemical properties (Brix, pH, titratable acidity, water activity –Aw, and colometry), microbiological stability, and sensory characteristics were evaluated over a 60-day storage period at 20°C and 37°C. The addition of sea fennel significantly lowered the initial pH (from 3.78 to 3.71) and water activity (from 0.89 to 0.77), which was confirmed to improve microbiological stability, with all samples remaining compliant with standards after 60 days. Increasing sea fennel content showed a notable color shift toward greenish hues. Sensory analysis indicated that the formulation with 0.5% sea fennel was most preferred by consumers, showing no significant difference in taste or texture compared to the control jam. Sea fennel can be used at a 0.5% concentration as a natural additive to create a "Clean Label," reduced-sugar orange jam with improved stability and high consumer acceptance.