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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]

Phytochemicals are widely found in agri-food wastes. The extraction of ‎phytochemicals was evaluated using hydrogen-rich water extraction (HRW-E) and supercritical fluid ‎extraction (SFE) methods from different plant wastes (tomato peel, orange carrot, green ‎apple ‎peel, lemon peel, red cabbage). Total phenolic content (TPC), total ‎flavonoid content (TFC), total anthocyanin, and antioxidant activity (DPPH and ABTS) were ‎highest in HRW-E samples compared to SFE and pure water extraction for all plant wastes. The percent increase (%) ranged between 5.14 and 12.06 and 22.27–49.62 (TPC), 1.32–35.59 and ‎‎16.01-‎‎‎53.03 (TFC), 18.18–53.19 and 80.53–390.1 (anthocyanins), 2.21–22.37 and 9.03-‎‎142.46 ‎‎‎(DPPH), and 1.16–7.49 and 14.47–28.05 (ABTS) for SFE and HRW-E samples, ‎respectively. ‎HRW-E was more potent than SFE for extraction of all phytochemical types from ‎all plant wastes. Non-flavonoids, e.g., phenolic acids (gallic acid, chlorogenic acid, p-‎coumaric acid, trans-ferulic acid‎) and flavonoids (catechin, epicatechin, and rutin)‎, were extracted ‎better by HRW-E than ‎‎SFE for different plant wastes. ‎The HRW-E method is recommended to researchers and processors‎ as an extraction method for phytochemicals due to its simplicity, low cost, not requiring additional equipment or ‎energy source, non-toxic solvent use, green properties of the product and for the environment, as well as higher extraction ‎‎efficiency.‎ [Display omitted] • Hydrogen-rich water (HRW) was evaluated for extracting phytochemicals. • All phytochemicals were ‎highest in HRW-E than in supercritical extraction (SFE). • ‎Increases in all phytochemicals were higher in HRW-E than in SFE. • Phenolic acids and flavonoids were better extracted by HRW-E than ‎‎SFE. • HRW-E is a low-cost, non-additional equipment or ‎energy source, non-toxic solvent. [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 aim of this paper was to study the effect of both redox potential (Eh) and pasteurization of orange juice on stability of color and ascorbic acid, and growth recovery of microorganisms during storage at 15 °C for 7 weeks. Three conditions of Eh, +360 mV (ungassed), +240 mV (gassed with N2), and −180 mV (gassed with N2–H2) were applied to orange juice. Both thermal destruction and recovery of sublethally heat-injured cells of Lactobacillus plantarum and Saccharomyces cerevisiae were investigated. While oxidizing conditions were the most effective for thermal destruction of L. plantarum and S. cerevisiae, reducing conditions decreased recovery of heated cells of S. cerevisiae. In addition, gassing the juice with N2 or N2–H2 increased color retention and ascorbic acid stability. The present study demonstrated that juice must be reduced just after the heat treatment in order, firstly, to maximize microbial destruction during pasteurization, and secondly, to prevent the development of microorganisms and stabilize color and ascorbic acid during storage. [Copyright &y& Elsevier]

Importance of E h Consideration on Food Quality Attributes. • Oxidoreduction potential is a key parameter in different biological processes/products. • Oxidoreduction potential affects different quality attributes of food products. • Novel food technologies were developed basing on the control of oxidoreduction potential parameter. • Control of oxidoreduction potential permits food processors to better monitor product quality attributes. There are many intrinsic and extrinsic factors affecting the nutritional, organoleptic, microbial-enzymatic and physicochemical characteristics of food products. Some of these factors are commonly considered by food processors such as the temperature, water activity, pH, dissolved oxygen and chemical composition, while others are less considered such as the oxidoreduction potential (E h). This latter factor is an intrinsic electrochemical parameter expressing the tendency of the substance/medium to give or receive electrons. Contrary to what is expected, the important role of E h is not limited to inorganic chemistry, metallic chemistry, natural water, and wastewater treatment fields but it also covers many domains in biology such as metabolic engineering, enzymatic functions, food safety, and biotechnology. Unfortunately, although the critical roles of E h in several key reactions occurred in biological media such as food and biotechnological products, its application or controlling is still uncommon or mis-considered by food processors. The lack of specific studies and reviews concerning the E h and its influences on the quality parameters of products could be a reason for this lack of interest from the side of food processors. Recent studies reported the potential application of this parameter in novel food processing techniques such as reducing atmosphere drying (RAD) of food products and reducing atmosphere packaging (RAP) of fresh food products for preserving the quality attributes and extending the shelf-life of food products. This paper aims to help the technical and operational personnel working in food industry sectors as well as the scientific community to have an updated and a comprehensible review about the E h parameter permitting its consideration for potential applications in food industries. [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]

[Display omitted] • HRW affected the profile of minerals, sugars, amino acids, and aroma of rice milk. • HRW rice milk showed a higher increase in some essential minerals. • HRW rice milk had higher levels of desirable aroma profile but not undesirable one. • HRW rice milk had higher levels of some essential amino acids. • Use of HRW enhanced the nutritional and sensorial quality of rice milk. The effect of using hydrogen-rich water (HRW) in the preparation of rice milk on the nutritional and sensorial properties was evaluated. The physicochemical parameters (pH, Eh7, titratable acidity), sensory properties (color), and minerals (ICP-MS), as well as amino acid (UPLC-ESI-MS/MS), sugar (HPLC-RID), and aroma (SPME–GC/MS) profiles, of four varieties of rice and their milk and waste were examined using Principal Component Analysis (PCA). Results showed that the profile of minerals, sugars, amino acids, and aroma was affected by the use of HRW. HRW-treated milk showed an increase in some essential minerals (Na, Mg, K, Ca, and Se) in some rice varieties. While HRW application enhanced the levels of desirable aroma compounds in milk but not the undesirable ones. This use of HRW allowed to increase in some essential amino acids (Ile, Leu, and Met) in HRW-treated rice milk samples. [ABSTRACT FROM AUTHOR]

What is the effect of hydrogen-rich water on rats with polycystic ovary syndrome (PCOS)? Female rats were divided into four groups, each consisting of eight animals. The control group received a carboxymethyl cellulose (CMC) solution, the molecular hydrogen (H2) group was given hydrogen-rich water and a CMC solution, the PCOS group was administered letrozole dissolved in a CMC solution and the PCOS + H2 group was given hydrogen-rich water and letrozole dissolved in a CMC solution. Blood and tissue samples were then collected, and biochemical and histopathological analyses were conducted on the samples. The histopathological analysis showed a reduction in the number of cysts in the PCOS + H2 group compared with the PCOS group (P < 0.0001). Additionally, the malondialdehyde, cortisol and testosterone data revealed a significant decrease in the PCOS + H2 group compared with the PCOS group (P = 0.0458, P = 0.0003, P = 0.0041, respectively). The glutathione also showed a statistically significant increase in the PCOS + H2 group compared with the PCOS group (P = 0.0012). The study findings demonstrate that hydrogen-rich water reduces the number of cysts and oxidative damage in rats with PCOS. [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]