Garlic and Chitosan Improve the Microbial Quality of Hummus and Reduce Lipid Oxidation

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...

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Bibliographic Details
Main Authors: 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
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
chickpea dip
spoilage bacteria
natural antimicrobials
shelf life
ready-to-eat foods
Online Access:https://www.mdpi.com/2304-8158/13/24/4074
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https://www.mdpi.com/2304-8158/13/24/4074

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