ArticleFoods (Basel, Switzerland)2023
Beyond Chemical Preservatives: Enhancing the Shelf-Life and Sensory Quality of Ready-to-Eat (RTE) Hummus with Vinegar and Other Natural Antimicrobials.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Dual-Loaded Quercetin-Resveratrol Niosomes: Sustained In Vitro Release and Retained Bioactivity in Hummus During Simulated Gastrointestinal Digestion.International journal of molecular sciences · 2026Article
- Modifying Antifungal Peptides as Safe Food Preservatives.Journal of agricultural and food chemistry · 2025Article
- High pressure processing of hummus: Enhancing microbial safety and stability, and reducing lipid oxidation.Heliyon · 2025Article
- Proximate analysis and vitamin B contents of fresh-made, canned chickpea and broad bean dips commercially produced in Jordan.PloS one · 2024Article
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Authors and funding
7 authors.
Funding
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Abstract
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),
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