Garlic and Chitosan Improve the Microbial Quality of Hummus and Reduce Lipid Oxidation
This study investigated the antimicrobial and antioxidant effects of garlic and chitosan on hummus. Hummus was prepared by using 0.5% or 1% (<i>w</i>/<i>w</i>) chitosan, with or without 1% (<i>w</i>/<i>w</i>) garlic, and samples were stored at 4, 10, o...
Saved in:
| Main Authors: | , , , , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/24/4074 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850240773141823488 |
|---|---|
| author | Tareq M. Osaili Anas A. Al-Nabulsi Asma’ O. Taybeh Amin N. Olaimat Sadi Taha Layal Karam Mutamed Ayyash Fayeza Hasan Maher M. Al Dabbas Gafar Babatunde Bamigbade Murad Al-Holy Ioannis N. Savvaidis Reyad S. Obaid Richard Holley |
| author_facet | Tareq M. Osaili Anas A. Al-Nabulsi Asma’ O. Taybeh Amin N. Olaimat Sadi Taha Layal Karam Mutamed Ayyash Fayeza Hasan Maher M. Al Dabbas Gafar Babatunde Bamigbade Murad Al-Holy Ioannis N. Savvaidis Reyad S. Obaid Richard Holley |
| author_sort | Tareq M. Osaili |
| collection | DOAJ |
| description | This study investigated the antimicrobial and antioxidant effects of garlic and chitosan on hummus. Hummus was prepared by using 0.5% or 1% (<i>w</i>/<i>w</i>) chitosan, with or without 1% (<i>w</i>/<i>w</i>) 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), <i>Pseudomonas</i> 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% <i>w</i>/<i>w</i> significantly (<i>p</i> < 0.05) decreased LAB, aerobic bacteria, yeasts, and molds, and <i>Pseudomonas</i> spp., at 4 °C. However, at 10 °C, adding chitosan at 1% <i>w</i>/<i>w</i> significantly reduced only aerobic bacteria (2.2 log cfu/g) and <i>Pseudomonas</i> 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. |
| format | Article |
| id | doaj-art-cd1c6f2327c744e8858868bedcb7d5a8 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-cd1c6f2327c744e8858868bedcb7d5a82025-08-20T02:00:46ZengMDPI AGFoods2304-81582024-12-011324407410.3390/foods13244074Garlic and Chitosan Improve the Microbial Quality of Hummus and Reduce Lipid OxidationTareq M. Osaili0Anas A. Al-Nabulsi1Asma’ O. Taybeh2Amin N. Olaimat3Sadi Taha4Layal Karam5Mutamed Ayyash6Fayeza Hasan7Maher M. Al Dabbas8Gafar Babatunde Bamigbade9Murad Al-Holy10Ioannis N. Savvaidis11Reyad S. Obaid12Richard Holley13Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah P.O. Box 27272, United Arab EmiratesDepartment of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, JordanDepartment of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, JordanDepartment of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 150459, Zarqa 13115, JordanNutrition and Food Processing Department, Al-Huson University College, Al-Balqa Applied University, Irbid 21510, JordanDepartment of Nutrition Sciences, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, QatarDepartment of Food Science, College of Agriculture & Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain P.O. Box 15551, United Arab EmiratesResearch Institute for Medical and Health Sciences, University of Sharjah, Sharjah P.O. Box 27272, United Arab EmiratesDepartment of Nutrition and Dietetics, College of Pharmacy, Alain University, Abu Dhabi P.O. Box 6414, United Arab EmiratesDepartment of Food Science, College of Agriculture & Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain P.O. Box 15551, United Arab EmiratesDepartment of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 150459, Zarqa 13115, JordanDepartment of Environmental Health Sciences, College of Health Sciences, University of Sharjah, Sharjah P.O. Box 27272, United Arab EmiratesDepartment of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah P.O. Box 27272, United Arab EmiratesDepartment of Food Science and Human Nutrition, University of Manitoba, Winnipeg, MB R3T 2N2, CanadaThis study investigated the antimicrobial and antioxidant effects of garlic and chitosan on hummus. Hummus was prepared by using 0.5% or 1% (<i>w</i>/<i>w</i>) chitosan, with or without 1% (<i>w</i>/<i>w</i>) 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), <i>Pseudomonas</i> 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% <i>w</i>/<i>w</i> significantly (<i>p</i> < 0.05) decreased LAB, aerobic bacteria, yeasts, and molds, and <i>Pseudomonas</i> spp., at 4 °C. However, at 10 °C, adding chitosan at 1% <i>w</i>/<i>w</i> significantly reduced only aerobic bacteria (2.2 log cfu/g) and <i>Pseudomonas</i> 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.https://www.mdpi.com/2304-8158/13/24/4074chickpea dipspoilage bacterianatural antimicrobialsshelf lifeready-to-eat foods |
| spellingShingle | Tareq M. Osaili Anas A. Al-Nabulsi Asma’ O. Taybeh Amin N. Olaimat Sadi Taha Layal Karam Mutamed Ayyash Fayeza Hasan Maher M. Al Dabbas Gafar Babatunde Bamigbade Murad Al-Holy Ioannis N. Savvaidis Reyad S. Obaid Richard Holley Garlic and Chitosan Improve the Microbial Quality of Hummus and Reduce Lipid Oxidation Foods chickpea dip spoilage bacteria natural antimicrobials shelf life ready-to-eat foods |
| title | Garlic and Chitosan Improve the Microbial Quality of Hummus and Reduce Lipid Oxidation |
| title_full | Garlic and Chitosan Improve the Microbial Quality of Hummus and Reduce Lipid Oxidation |
| title_fullStr | Garlic and Chitosan Improve the Microbial Quality of Hummus and Reduce Lipid Oxidation |
| title_full_unstemmed | Garlic and Chitosan Improve the Microbial Quality of Hummus and Reduce Lipid Oxidation |
| title_short | Garlic and Chitosan Improve the Microbial Quality of Hummus and Reduce Lipid Oxidation |
| title_sort | garlic and chitosan improve the microbial quality of hummus and reduce lipid oxidation |
| topic | chickpea dip spoilage bacteria natural antimicrobials shelf life ready-to-eat foods |
| url | https://www.mdpi.com/2304-8158/13/24/4074 |
| work_keys_str_mv | AT tareqmosaili garlicandchitosanimprovethemicrobialqualityofhummusandreducelipidoxidation AT anasaalnabulsi garlicandchitosanimprovethemicrobialqualityofhummusandreducelipidoxidation AT asmaotaybeh garlicandchitosanimprovethemicrobialqualityofhummusandreducelipidoxidation AT aminnolaimat garlicandchitosanimprovethemicrobialqualityofhummusandreducelipidoxidation AT saditaha garlicandchitosanimprovethemicrobialqualityofhummusandreducelipidoxidation AT layalkaram garlicandchitosanimprovethemicrobialqualityofhummusandreducelipidoxidation AT mutamedayyash garlicandchitosanimprovethemicrobialqualityofhummusandreducelipidoxidation AT fayezahasan garlicandchitosanimprovethemicrobialqualityofhummusandreducelipidoxidation AT mahermaldabbas garlicandchitosanimprovethemicrobialqualityofhummusandreducelipidoxidation AT gafarbabatundebamigbade garlicandchitosanimprovethemicrobialqualityofhummusandreducelipidoxidation AT muradalholy garlicandchitosanimprovethemicrobialqualityofhummusandreducelipidoxidation AT ioannisnsavvaidis garlicandchitosanimprovethemicrobialqualityofhummusandreducelipidoxidation AT reyadsobaid garlicandchitosanimprovethemicrobialqualityofhummusandreducelipidoxidation AT richardholley garlicandchitosanimprovethemicrobialqualityofhummusandreducelipidoxidation |