A Functional Food Innovation Using Natural Salt Substitution to Enhance Nutritional, Antioxidant, and Sensory Qualities (Crithmum maritimum L. -Enriched Harissa-Traditional Tunisian Red Hot Pepper Paste)

Reducing dietary sodium is a global public health priority; however, reformulation strategies often compromise sensory quality and product safety. This study explored the complete replacement of added sodium chloride in the traditional Tunisian condiment, Harissa, with Crithmum maritimum L. (sea fennel) powder at concentrations of 2–3% (w/w). Harissa formulations were created using conventional salt or sea fennel powder and evaluated for microbiological quality, total phenolic content (TPC), antioxidant activity (DPPH assay), and sensory attributes. The sea fennel-enriched Harissa was microbiologically safe and exhibited a significant increase in TPC compared to the control (p < 0.05), while maintaining comparable antioxidant capacity. A trained sensory panel (n = X) assessed the formulations and found no significant difference in perceived saltiness between the two treatments, despite the absence of added sodium chloride in the sea fennel version. The sea fennel Harissa also received higher scores for aroma, color intensity, pungency, and aftertaste. The aromatic and mineral-rich profile of sea fennel contributed to flavor complexity. It effectively masked the effects of sodium reduction.These results position sea fennel-enriched Harissa as a culturally authentic and clean-label innovation that facilitates sodium reduction without compromising sensory quality or safety. This research underscores the potential of halophytes as multifunctional salt replacers and presents a scalable model for reformulating traditional foods to align with modern nutritional objectives.