Karam Layal, Ghonim Fatma, Dahdah Patricia, Attieh Grace, Al-Ahmad Shama, Ghonim Salma, Osaili Tareq
Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar.
Department of Food Science and Technology, Faculty of Arts and Sciences, University of Balamand, Al Koura, Tripoli P.O. Box 100, Lebanon.
Foods. 2023 Aug 4;12(15):2947. doi: 10.3390/foods12152947.
Hummus 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), 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.
鹰嘴豆泥是一种传统且非常受欢迎的地中海即食食品，在全球范围内越来越受欢迎。然而，它的水分活度较高，容易受到微生物生长和加工后污染的影响，从而限制了其质量和保质期。为此，本研究比较了几种抗菌剂单独或组合使用时，对鹰嘴豆泥在4℃储存长达45天期间的保鲜效果。评估了化学防腐剂0.09%山梨酸钾（S），以及三种天然抗菌剂：1.25%大蒜（G）；5%醋（V）；0.002%纳他霉素（N）；或它们的组合：1.25%大蒜 - 5%醋（GV）；5%醋 - 0.002%纳他霉素（VN）；1.25%大蒜 - 0.002%纳他霉素（GN）；以及1.25%大蒜 - 5%醋 - 0.002%纳他霉素（GVN），以延长鹰嘴豆泥的保质期。还评估了0.2%百里香酚和香芹酚混合物（O），以保存并开发一种新的牛至味鹰嘴豆泥。所有包含单独或组合使用醋的处理，其抗菌效果均显著高于其他处理。与第21天的对照样品（©）相比，它们分别使需氧菌总数（TAC）、 spp.和乳酸菌（LAB）的数量减少了2.2 - 3.2、1.8 - 3.1和1.4 - 2.1个对数级。因此，C、S、N、G、GN和O的保质期约为19天，而V和VN的保质期延长至约25天，GV和GVN的保质期约为30天。感官分析表明，C、N、S、V和VN的可接受性最高，其次是GV和GVN，最低的是G、GN，最后是O。这些发现为化学防腐剂提供了潜在的替代方案，可用于天然鹰嘴豆泥的保存和保质期延长。
