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Biogenic amines (BAs) are produced in fermented and protein-rich food products forming a serious health concern. Reducing the development of BAs is currently hindered by the limitations of available strategies that are costly and rely on high-tech biological methods, such as incorporating decarboxylase-deficient starters or amine oxidase-producing starters. Thus, there is an immediate need to identify a sustainable and affordable way to restrict the formation of BAs. In the last few years, many reports revealed that the use of molecular hydrogen in food preparation could help limit the formation of BAs in different fermented and protein-rich food products. The use of hydrogen in the food industry is safe for consumers and can maintain food quality without harming the environment. This review discusses the potential application of molecular hydrogen in the food industry for controlling the formation of BAs in products as well as the possible mechanisms behind the effects and its perspectives. • Biogenic amines (BAs) are produced in fermented and protein-rich food products. • The use of hydrogen in food preparation can help in limiting the formation of BAs. • Hydrogen may inhibit the growth of protolytic and/or decarboxylase-producing microorganisms. • Hydrogen may modify the ‎activity and/or the expression of BA-related enzymes. • Hydrogen may increase the catabolism of amino acids. [ABSTRACT FROM AUTHOR]

Different methods are used for extracting phytochemicals from plant produce. Some ‎methods require sophisticated and expensive instruments, while others need multiple steps ‎and specialist equipment, leading to an increase in energy, solvents, cost, and time. Here, the effect of incorporating hydrogen (H 2) into solvents (that is water, ethanol, ‎methanol) on the extraction of flavonoids (TFC), phenolics (TPC), anthocyanins ‎‎(TAC), and antioxidants (DPPH and ABTS), as well as the extraction yield from red ‎beetroot, were evaluated. The biggest extraction yield was with the use of H 2 -rich ‎methanol (HRM) (24.32%). Incorporating H 2 into water, ethanol, and methanol ‎led to a significant increase in TPC by 77.34%, 39.02% and 89.07%, in the TFC by ‎‎43.30%, 50.5% and 88.87%, in the TAC by 92.62%, 199.5% and 257.41%. DPPH ‎scavenging activity increased by 6.49%, 7.05% and 12.15%, and ABTS scavenging ‎activity by 3.93%, 9.82% and 15.05%, respectively. The extraction of individual ‎phenolic compounds, using various solvents, were different for each compound ‎investigated, with HPLC analysis showing that the levels of some phenolics increased ‎when H 2 was incorporated into the solvents. ‎This method, i.e., addition of H 2 gas, is ‎suggested as a relatively cheap and practical method for increasing the extraction of ‎phytochemicals using an eco-friendly method. [Display omitted] • The highest extraction yield was found for hydrogen-rich methanol. • H 2 incorporation ‎increased phenolics, flavonoids, anthocyanins, and antioxidants. • ‎The best extraction of all phytochemicals was HRM. • H 2 incorporation is an inexpensive,‎ eco-friendly, and green method. [ABSTRACT FROM AUTHOR]

The impact of hydrogen (H 2) producing magnesium (Mg) incorporation into minced beef meat (MBM) on the quality and safety of the product was investigated. The H 2 -producing Mg (H2-P-Mg)-incorporated MBMs were vacuumed (VP) and stored at 4 °C for 12 days. Other MBMs were vacuumed and gassed with H 2 or N 2. At the end of storage, the lowest browning index values were for H 2 and H2-P-Mg samples. H2- P Mg and VP methods generally decreased the counts of mesophilic and psychrotrophic bacteria and yeast molds and restricted the formation of thiobarbituric acid reactive substances and biogenic amines. Heat mapping, PCA, and multivariate analysis methods confirmed chemical analysis results. The volatile compounds were at their highest levels in the control samples at the end of storage, followed by H 2 , N 2 , H2-P-Mg, and VP samples. Using the H2-P-Mg method in MBM preparation could protect the quality characteristics and safety of the product during cold storage. • H 2 -P-Mg controlled the microbial growth of minced beef meat (MBM). • H 2 -P-Mg restricted the formation of thiobarbituric acid reactive substances. • H 2 -P-Mg restricted the formation of biogenic amines. • H 2 -P-Mg restricted the formation of the off-volatile compounds. • H 2 -P-Mg method protected the whole quality of MBM. [ABSTRACT FROM AUTHOR]

• Biogenic amines can be formed in dairy products such as butter during storage. • Hydrogen-rich water possesses reducing capacity and antioxidant properties. • Hydrogen-rich water could decrease the formation of biogenic amines in butter during cold storage. • Hydrogen-rich water did not affect the growth of LAB during cold storage. The formation of biogenic amines in food products forms a serious challenge for food producers and a hazard for consumers. Butter was washed by hydrogen-rich water (HRW) prepared using two methods, i.e. hydrogen-bubbled water (H 2 water) and magnesium-incorporated water (Mg water). After 90 days of storage, the lowest formation levels of biogenic amines were shown for butter samples washed with HRW (H 2 water and Mg water), while the highest levels were identified for the butter samples washed with normal water. Washing raw butter with HRW led to a significant decrease in tryptamine, 2-phenylethylamine, spermidine, and spermine formation. The lowest histamine level was shown for butter samples washed with H 2 and Mg, while the highest level was found for butter washed with normal water. Washing butter with HRW revealed no inhibiting effect on yogurt bacteria during storage. The proposed method involves molecular hydrogen which is non-toxic for humans and the environment. [ABSTRACT FROM AUTHOR]