1. High‐pressure treatment of hummus in selected packaging materials: Influence on texture, rheology, and microstructure.
- Author
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Ahmed, Jasim, Thomas, Linu, and Mulla, Mehrajfatema
- Subjects
PACKAGING materials ,MICROBIAL contamination ,RHEOLOGY ,MICROSTRUCTURE ,ELASTIC modulus ,ESSENTIAL oils ,BIODEGRADABLE materials - Abstract
In this work, the effects of high‐pressure (HP) treatments on textural, rheological, and microstructural properties of hummus samples in selected packaging were investigated, to assess their suitability for use in the HP environment. The hummus samples obtained from a local store were subjected to high‐pressure treatment (300–600 MPa/25°C for 15 min) in three selected packaging materials (coextruded LLDPE, LLDPE, and polylactide/essential oil blend), and thereafter, examined the textural and microstructural properties of the postprocess samples. Samples in the packaging materials remained intact without any leakage. Texture parameters did not change significantly within the pressure range of 300–500 MPa, however, changed significantly at 600 MPa. The elastic modulus (G′) of hummus was predominantly higher than the viscous modulus (G″), and the rigidity, increased with increasing the pressure, irrespective of the packaging materials. The sample packed in polylactide/essential oil blend film and processed at 600 MPa exhibited a significant change in the overall quality. Micrographs and particle‐size distribution of pressure‐treated hummus supported the aggregation of particles and emulsification of starch/protein/oil layers. Overall, the structure of the hummus remained satisfactory in all the investigated films within a pressure range of 300–500 MPa. It appears that the pressure treatment at 600 MPa had a major impact on the product quality than the selected packaging materials, except for the polylactide/essential oil films where barrier properties were changed significantly. Practical Applications: High‐pressure (HP) processing is one of the most accepted novel technology, food industry ever accepted after the thermal processing. Hummus—a delicious dip developed in the Middle East has been widely accepted. The product is sold in the supermarket without a proper packaging and, therefore, a chance of microbial contamination remains in the product. To improve the hygiene/safety and the shelf life of the hummus, HP could be applied to the samples packed with selected materials including a biodegradable one. [ABSTRACT FROM AUTHOR]
- Published
- 2020
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