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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]

Antibacterial and antioxidant activities form an essential component of the bioactive properties of plant products. The antibacterial and the antioxidant properties of three types of aqueous extracts of four herbs and spices were evaluated. While the total phenolic content, DPPH radical scavenging activity and oxidoreduction potential methods were used for the antioxidant properties determination, the inhibition diameters of extracts toward the growth of Staphylococcus warneri, Bacillus cereus, Enterobacter cloacae and Proteus vulgaris were evaluated. Although the phenolic content did not correlate with the antibacterial activity of plant extracts, it linearly correlated (R2 = 0.827) with DPPH scavenging activity of the studied plants following the order: sumac > ginger > rosemary > cinnamon. The oxidoreduction potential values linearly correlated with both the phenolic content (R2 ≈ 0.88) and DPPH scavenging activity values (R2 ≈ 0.96). The oxidoreduction potential could be proposed as a useful companion tool combined with other techniques when determining the antioxidant activity of plant extracts and food products is considered. [ABSTRACT FROM AUTHOR]

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]