Osaili Tareq M, Al-Nabulsi Anas A, Taybeh Asma' O, Olaimat Amin N, Taha Sadi, Karam Layal, Ayyash Mutamed, Hasan Fayeza, Al Dabbas Maher M, Bamigbade Gafar Babatunde, Al-Holy Murad, Savvaidis Ioannis N, Obaid Reyad S, Holley Richard
Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates.
Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates.
Foods. 2024 Dec 17;13(24):4074. doi: 10.3390/foods13244074.
This study investigated the antimicrobial and antioxidant effects of garlic and chitosan on hummus. Hummus was prepared by using 0.5% or 1% (/) chitosan, with or without 1% (/) garlic, and samples were stored at 4, 10, or 25 °C for 28, 21, or 7 d, respectively. The behavior of lactic acid bacteria (LAB), spp., aerobic bacteria, and yeasts and molds was then investigated. Color, pH, TBARS, and rheological properties were also measured. In hummus, both with and without garlic, chitosan added at 0.5% and 1% / significantly ( < 0.05) decreased LAB, aerobic bacteria, yeasts, and molds, and spp., at 4 °C. However, at 10 °C, adding chitosan at 1% / significantly reduced only aerobic bacteria (2.2 log cfu/g) and spp. (1.0 log cfu/g). The pH values (regardless of treatment) decreased upon storage. The addition of garlic or chitosan did not significantly affect the lightness (L*) or yellowness (b*). However, garlic, regardless of chitosan concentration, notably reduced lipid oxidation (0.8-1.4 MDA Eq/kg of sample) and had a greater impact on the sensory properties compared to chitosan. The results of this study will encourage producers to produce hummus that has a better flavor due to garlic with enhanced microbial quality.
本研究调查了大蒜和壳聚糖对鹰嘴豆泥的抗菌和抗氧化作用。鹰嘴豆泥是通过使用0.5%或1%（/）的壳聚糖制备的，添加或不添加1%（/）的大蒜，样品分别在4、10或25℃下储存28、21或7天。然后研究了乳酸菌（LAB）、 spp.、需氧菌以及酵母菌和霉菌的行为。还测量了颜色、pH值、硫代巴比妥酸反应物（TBARS）和流变学性质。在鹰嘴豆泥中，无论有无大蒜，添加0.5%和1% /的壳聚糖在4℃时均显著（<0.05）降低了LAB、需氧菌、酵母菌、霉菌以及 spp.。然而，在10℃时，添加1% /的壳聚糖仅显著降低了需氧菌（2.2 log cfu/g）和 spp.（1.0 log cfu/g）。储存后pH值（无论处理方式如何）均下降。添加大蒜或壳聚糖对亮度（L*）或黄度（b*）没有显著影响。然而，无论壳聚糖浓度如何，大蒜均显著降低了脂质氧化（0.8 - 1.4 MDA Eq/kg样品），并且与壳聚糖相比，对感官特性的影响更大。本研究结果将鼓励生产商生产因大蒜而具有更好风味且微生物质量更高的鹰嘴豆泥。
