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Introduction: Phytochemicals are used in many products, including foods, beverages, pharmaceuticals, and cosmetics. The extraction of phytochemicals is considered one of the best solutions to valorize these underestimated materials. Many methods have been developed to efficiently extract phytochemicals at high quality, high purity, and low costs without harming the environment. Recently, molecular hydrogen (H2) has shown its ability to improve the extraction of phytochemicals from plant materials. Due to its unique physicochemical and biological properties, H2 showed an efficient ability to extract phenolics and antioxidants at high yields with cost‐effective potential. Without sophisticated equipment and high energy and solvent consumption, the hydrogen extraction method is a green and applicable alternative for the extraction of phytochemicals. Objectives: This review aims to provide the latest knowledge and results concerning the studies on using hydrogen‐rich solvents to extract phytochemicals from different agri‐food wastes, by‐products, and other plant materials. Materials and Methods: Recent literature relating to extracting phytochemicals by the hydrogen‐rich solvent method and its potential mechanisms is summarized to provide a basic understanding of how hydrogen can improve the extraction of phytochemicals. Results: This review describes, for the first time, the practical procedure of how researchers and laboratories can apply the hydrogen extraction method under safe conditions at a low‐budget scale. The review provides some examples of the hydrogen extraction method and the mechanisms and rationale behind its effectiveness. Conclusions: It can be concluded that the hydrogen‐rich solvent method is a green and cost‐effective method for extracting phytochemicals from different plant materials. The extraction of phytochemicals is the best solution to valorize the agri‐food wastes. Molecular hydrogen (H2) is a natural antioxidant without hazardous impact on health or the environment. H2 has an efficient ability to extract phytochemicals such as phenolics, flavonoids, anthocyanins, and antioxidants at high yields. Without sophisticated equipment and high energy and solvent consumption, the hydrogen extraction method is a green and applicable alternative for the extraction of phytochemicals. The review discusses the mechanisms and rationale behind its effectiveness. [ABSTRACT FROM AUTHOR]

The transfer of heavy metals to products during food processing forms serious health concerns. The impact of cultured‐cream butter washing with hydrogen‐rich water (HRW) on the deaccumulation of arsenic (As), cadmium (Cd), antimony (Sb), mercury (Hg), and lead (Pb) in butter was evaluated. Raw cultured‐cream butter was washed with ordinary water or HRW prepared with molecular hydrogen (H2) and magnesium (Mg). While ordinary water‐washed butter samples exhibited an increase in As (7%), Cd (62%), and Pb (206%) and a decrease in Sb (26%) and Hg (17%) levels, HRW samples showed a decrease in As, Cd, Sb, and Hg levels ranged between 14 and 74% except for Pb that increased by only 29% (Mg) and 3% (H2). The proposed method is a green and eco‐friendly strategy to solve the transfer problem of heavy metals to food products. [ABSTRACT FROM AUTHOR]

The effects of yoghurt fortification with rhubarb (RE), grape seed (GSE), thyme (TE), green tea (GTE) and mint (ME) extracts on the physicochemical, rheological, textural and sensory properties during cold storage were investigated. The syneresis value of the extract‐fortified yoghurts was higher and the colour was lighter in comparison with control sample. The values of texture parameters such as firmness and consistency in RE and TE samples were higher than of CS, and all extract‐fortified samples, except GSE, showed higher cohesiveness and viscosity. The ME‐fortified yoghurt was found tastiest with the highest overall appreciable score. These food‐agriculture wastes could be valorised for improving the nutritional and textural properties of yoghurt. [ABSTRACT FROM AUTHOR]

The acidification and reducing capacities of yoghurt bacteria were evaluated in different plant extract‐enriched milk samples. The milk samples enriched with thyme and grape seed extracts exhibited the highest values of acidification capacity for Lactobacillus delbrueckii subsp. bulgaricus (LB) (0.0065 pH unit/min) and Streptococcus thermophilus (ST) (0.0068 pH unit/min). The highest values of reducing capacity were observed in thyme (−0.98 mV/min), grape (−1.92 mV/min) and green tea (−0.75 mV/min)‐enriched samples for LB, ST and mixed culture of LB + ST, respectively. The fortification of yoghurt with plant extracts modified the acidification and reducing activities of starters, thus changing the fermentation time and quality attributes of the product. [ABSTRACT FROM AUTHOR]