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المؤلفKaram, Layal
المؤلفGhonim, Fatma
المؤلفDahdah, Patricia
المؤلفAttieh, Grace
المؤلفAl-Ahmad, Shama
المؤلفGhonim, Salma
المؤلفOsaili, Tareq
تاريخ الإتاحة2023-11-19T05:45:35Z
تاريخ النشر2023
اسم المنشورFoods
المصدرScopus
الرقم المعياري الدولي للكتاب23048158
معرّف المصادر الموحدhttp://dx.doi.org/10.3390/foods12152947
معرّف المصادر الموحدhttp://hdl.handle.net/10576/49437
الملخصHummus is a traditional and very popular Mediterranean ready-to-eat (RTE) food, with growing popularity worldwide. However, it has a high water activity and is susceptible to microbial growth and post-process contamination that limit its quality and shelf-life. For this purpose, the present study compared the use of several antimicrobials, alone or in combination, for hummus preservation during storage (4 °C), for up to 45 days. The chemical preservative potassium sorbate 0.09% (S) was evaluated, along with three natural antimicrobials: garlic 1.25% (G); vinegar 5% (V); natamycin 0.002% (N); or their combination: garlic 1.25%–vinegar 5% (GV); vinegar 5%–natamycin 0.002% (VN); garlic 1.25%–natamycin 0.002% (GN); and garlic 1.25%–vinegar 5%–natamycin 0.002% (GVN) to increase the shelf-life of hummus. A thymol and carvacrol mixture 0.2% (O) was also assessed to preserve and develop a new oregano-flavored hummus. All treatments that included vinegar used alone or in combination had significantly higher antimicrobial effectiveness than the other treatments. They achieved 2.2–3.2, 1.8–3.1, and 1.4–2.1 log reductions in total aerobic counts (TAC), Pseudomonas spp., and lactic acid bacteria (LAB), respectively, as compared to the control samples © at day 21. Therefore, the shelf-life of C, S, N, G, GN, and O was around (ca.) 19 days, compared to an extended one of ca. 25 days for V and VN, and ca. 30 days for GV and GVN. Sensory analysis showed the highest acceptability for C, N, S, V, and VN, followed by GV and GVN, and the lowest was for G, GN, and finally O. The findings provide potential alternatives to chemical preservatives, which could be used for natural hummus preservation and shelf-life extension.
راعي المشروعThis work was supported by the University of Balamand. Open Access funding was provided by QU Health, Qatar University.
اللغةen
الناشرMDPI
الموضوعnatural antimicrobials
ready-to-eat food
sensory evaluation
spoilage
storage
العنوانBeyond Chemical Preservatives: Enhancing the Shelf-Life and Sensory Quality of Ready-to-Eat (RTE) Hummus with Vinegar and Other Natural Antimicrobials
النوعArticle
رقم العدد15
رقم المجلد12
dc.accessType Open Access


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