Beyond Chemical Preservatives: Enhancing the Shelf-Life and Sensory Quality of Ready-to-Eat (RTE) Hummus with Vinegar and Other Natural Antimicrobials (original) (raw)
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Effect of Chemical Preservatives on the Shelf Life of Hummus during Different Storage Temperatures
Jordan Journal of Agricultural Sciences, 2011
Different levels of potassium sorbate (PS), sodium benzoate (SB) and sodium metabisulfite (SM) were added individually or in combinations to hummus, which was acidified to pH 4.5, before storage at 5, 10 and 15°C. Addition of 0.05% and 0.1 % PS increased the shelf life of hummus to 35 and 49 days, respectively, while it was 15 days for the control hummus without preservatives. The concentrations 0.1% and 0.15 % of SB were needed to achieve the same shelf life of PS treated hummus. Sodium metabisulfite was the most effective preservative since adding 0.05% and 0.1% was associated with shelf lives of 63 and 77 days, respectively. Combinations of 0.05% of each of SM and PS and of ≥ 0.05% SM and ≥ 0.15% SB extended the shelf life of hummus to > 90 days. Keeping hummus at 10 and 15°C reduced the shelf life for all levels and types of preservatives used. Lactic acid bacteria (LAB) formed the predominant microorganisms at the spoilage onset for the control, PS and SB treated hummus; Enterobacteriaceae and both yeasts and molds remained significantly (p ≤ 0.05) at lower counts than LAB. In all SM treatments, LAB, yeasts and molds were predominant while Enterobacteriaceae remained at significantly (p ≤ 0.05) lower counts.
Effect of TDS on Bacterial Growth in Lebanese Hummus Dip
2020
This study was conducted to investigate the antimicrobial effect of thiamine dilaurylsulfate (TDS) on Hummus Dip, a traditional Lebanese food. A heat shock step was introduced after hummus cooking and before dip preparation. Lower bacterial counts were obtained even in the absence of any preservative and with better texture compared to non-heat shocked dip. Supplementing the dip with 2% TDS and 1% Malic acid completely inhibited bacterial growth over a period of one month at 4oC. Halt in bacterial growth was confirmed by growth curves. TDS induced DNA degradation in different bacterial stains. It induced stress on the growth of the isolated Escherichia coliO157:H7as shown by a significant increase in trehalose release (1.8x) after 6 hours incubation along with 1% M
International Journal of Food Science & Technology, 2018
Cabec ßa de xara is a traditional ready-to-eat meat product (RTEMP) from the Portuguese region of Alentejo. It is a moulded galantine made of low value pork pieces. The aim of this work was to test the addition of vinegar in reducing the spoilage microbiota, as well as controlling Listeria monocytogenes, in order to increase the shelf-life of cabec ßa de xara. Physicochemical (fatty acids and biogenic amines profiles), microbiological (mesophiles, psychrotrophic bacteria, enterobacteria, yeasts and L. monocytogenes) and sensory analyses were performed throughout the storage period. RTEMP vinegar samples always showed lower microbiological counts than control samples. Moreover, RTEMP vinegar samples showed significantly lower contents in vasoactive amines throughout the storage period, which might be explained by their significantly lower enterobacteria counts. Concerning sensory analysis, RTEMP vinegar samples generally scored higher in overall appreciation. Our results showed that shelf-life of cabec ßa de xara may be extended from 1 to 3 months.
Potentials of Natural Preservatives to Enhance Food Safety and Shelf Life: A Review
The Scientific World Journal
Food-borne illnesses are a significant concern for consumers, the food industry, and food safety authorities. Natural preservatives are very crucial for enhancing food safety and shelf life. Therefore, this review aimed to assess the literature regarding the potential of natural preservatives to enhance food safety and extend the shelf life of food products. The review paper indicated that natural antimicrobial agents that inhibit bacterial and fungal growth for better quality and shelf life have been of considerable interest in recent years. Natural antimicrobials are mainly extracted and isolated as secondary metabolites of plants, animals, and microorganisms. Plants, especially herbs and spices, are given more attention as a source of natural antimicrobials. Microorganisms used in food fermentation also produce different antimicrobial metabolites, including organic acids, hydrogen peroxide, and diacetyl, in addition to bacteriocins. Products of animal origin, such as tissues and ...
Analytical Letters, 2019
Cabec ßa de xara is a traditional ready-to-eat meat product (RTEMP) from the Portuguese region of Alentejo. It is a moulded galantine made of low value pork pieces. The aim of this work was to test the addition of vinegar in reducing the spoilage microbiota, as well as controlling Listeria monocytogenes, in order to increase the shelf-life of cabec ßa de xara. Physicochemical (fatty acids and biogenic amines profiles), microbiological (mesophiles, psychrotrophic bacteria, enterobacteria, yeasts and L. monocytogenes) and sensory analyses were performed throughout the storage period. RTEMP vinegar samples always showed lower microbiological counts than control samples. Moreover, RTEMP vinegar samples showed significantly lower contents in vasoactive amines throughout the storage period, which might be explained by their significantly lower enterobacteria counts. Concerning sensory analysis, RTEMP vinegar samples generally scored higher in overall appreciation. Our results showed that shelf-life of cabec ßa de xara may be extended from 1 to 3 months.
Food Preservation – A Biopreservative Approach
Preservative agents are required to ensure that manufactured foods remain safe and unspoiled. Antimicrobial properties of essential oils (EOs) reveal that Gram-positive bacteria are more vulnerable than Gram-negative bacteria. A number of EO components have been identified as effective antibacterials, e.g. carvacrol, thymol, eugenol, cinnamaldehyde and cinnamic acid, having minimum inhibitory concentrations (MICs) at higher dilutions in vitro. EOs comprise a large number of components and it is likely that their mode of action involves several targets in the bacterial cell. The potency of naturally occurring antimicrobial agents or extracts from plants, ranges of microbial susceptibility and factors influencing antimicrobial action and their antioxidative properties, aimed at food preservation, are reviewed in this article. Methods employed for estimation of inhibitory activity, mode of action and synergistic and antagonistic effects are evaluated. The potential value of these agents as natural and biological preservatives is considered.
Bio-preservation of Foods: A Review
European Journal of Nutrition & Food Safety
Biopreservatives are commonly used in food products to satisfy the increasing demand of consumers with increasing advancement in food and technology. The foods with chemical preservatives are now being neglected by the people and they prefer products which are generally recognized as safe (GRAS). Thus, as a result food industry is using naturally produced preservatives to increase the shelf life of product without any new technology. The most commonly used bio-preservatives are bacteriocins, essential oils, herbs and spices, vinegar, fermentation and sugar and salt. They exhibit growth inhibition of various microorganisms when added at different concentrations so as to preserve food products. These preservatives have been tested under laboratory conditions to know their apt use. This review provides an overview of the importance of bio-preservatives as per the increasing demand of consumers.
This study was carried out to determine the effects of pre-storage treatments using antimicrobial agents such as vinegar, brine and refrigeration (4 o C) on concentrations of vitamin C, β-carotene, microbial load and shelf-life of red pepper (Capsicum frutescens). The freshly harvested red pepper (C. frutescens) samples were immersed in different concentrations of brine (10% and 15%) and vinegar (0.8% and 1.5%) for about 20 minutes, air dried and kept at room temperature (28 o C). Samples without treatments were also stored at room temperature (control) and refrigerated conditions for quality and shelf life studies. The results showed that the concentrations of vitamin C and β-carotene of the fresh untreated red pepper samples decreased considerably within the storage period of 39 days. Concentrations of vitamin C and β-carotene in samples treated with 0.8% vinegar (VI), 1.5% vinegar (V2), 10% brine (B1) and 15% brine (B2) also decreased considerably within the storage period of 42 days. However, refrigerated samples (R) showed a decreased in vitamin C concentration but an increase in β-carotene concentration within the storage period of within 48 days. The various pre-storage treatments caused significant decreases (P<0.05) in the microbial load (total coliforms and total plate counts) on day 0 (immediately after treatment) but increased gradually within the storage period except refrigeration which kept the microbial load stable within the storage period. It can be concluded from the results that essential nutrients (Vitamin C and βcarotene) were favourably maintained in the refrigerated conditions as compared to the other pre-storage treatments.
Antimicrobial Effect of Natural Food Preservatives in Fresh Basil-Based Pesto Spreads
Journal of Food Processing and Preservation, 2013
The effect of biopreservatives: bacteriocine nisin, milk protein lactoferrin and sugar alchohol xylitol on indigenous flora and water activity (aw), during preparation of fresh basil-based pesto spreads was studied. The antimicrobial activity of: nisin, lactoferrin and xylitol was evaluated against isolated Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus sp. and Listeria innocua as well as on Lactobacillus sp.. An additive effect of nisin and lactoferrin on the growth inhibition of both Gram-positive and Gram-negative bacteria was found. Addition of 2% xylitol, alone, or in combination with low doses of lactoferrin, inhibited bacterial growth by 2-log in whey protein cream (pH 5.2), a component of pesto spreads, during 30 days of storage at 4 o C. Addition of 4% xylitol in pesto spreads (pH 4.8) resulted in 0.8-log decrease in total number of bacteria and depression of aw from 0.890 to 0.864. In concentration of 8%, xylitol depressed both bacterial and yeast/mould growth in whey protein cream, which corresponded to the decrease in aw from 0.955 to 0.852. Addition of nisin (150 mg/kg) decreased bacterial growth by 1-log in 14 days, at 4 o C. The reduction of aw and biopreservatives may be valid alternative to traditional pasteurisation or acidification treatments in maintaining organoleptic characteristics of the fresh product.
Bio-preservation of fresh-cut tomatoes using natural antimicrobials
European Food Research and Technology, 2007
EVects of several natural volatile compounds such as methyl jasmonate (MJ), ethanol (ETOH), their combination (MJ-ETOH), tea tree oil (TTO) and garlic oil (GO) were evaluated on fresh-cut tomato storage at 5°C for 15 days. Microbial growth, in-packaged atmosphere, quality attributes (Wrmness and color) and bioactive compounds (lycopene content, ascorbic acid and phenolic compounds) of fresh-cut tomatoes were determined. The shelf-life based on microbial growth was longer on freshcut tomatoes treated with natural volatile compounds than in control fresh-cut tomatoes. Treatment with ETOH combined with MJ was more eVective in suppressing microbial proliferation than the individual treatments with each natural volatile compound. The lowest in-packaged atmosphere modiWcation was detected in fresh-cut tomatoes treated by ETOH. In addition, this treatment better maintained Wrmness and color attributes than those treated with the other antimicrobial compounds. Related to the bioactive compounds, the use of MJ let keep higher content of lycopene, ascorbic acid and phenolic compounds than the other treatments. Thus, the shelf-life of fresh-cut tomatoes could be prolonged by the use of natural antimicrobials, which do not have signiWcant negative eVects on health-related compounds.