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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]

The use of gases in different food applications has increased in the last decades. The incorporation of hydrogen into yogurt was reported to improve the organoleptic properties of some dairy products. A study is needed to understand the effect of this application on the behavior of yogurt bacteria during the fermentation stage. The effects of H2- and N2-incorporation into milk on the acidification and reducing capacities of Lactobacillus delbrueckii subsp. bulgaricus (LB) and Streptococcus thermophilus (ST) were envisaged. A data acquisition multiparameter interface equipped with pH and redox electrodes was used for continuously measuring and recording values. H2 increased the acidification capacity of ST (+10%) and the reducing capacity of LB (+13.7%), whereas N2 increased the acidification capacity of ST (+13.3%) and decreased the reducing capacity of LB (-21.47%) and ST (-18.88%). H2 increased the coagulation time of LB (+12.96%) and ST (+6.15%). Results could reveal the promotive role of hydrogen on the metabolic activity of yogurt bacteria in single cultures and these bacteria grow better in the presence of hydrogen in milk. These results will allow yogurt manufacturers to better understand the behavior of yogurt bacterial strains when the preparation of gas-incorporated yogurt is envisaged and better control its quality attribute notes. [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 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]

Food processors generally apply different techniques to extend the shelf-life of food products according to the characteristics of the product. Modified Atmosphere Packaging (MAP) uses different gases in specific combinations to replace the air surrounding the product, which leads to minimize the undesirable oxidation reactions and microbial spoilage growth permitting extending the shelf-life of the product. The property of the Reducing Atmosphere Packaging (RAP) technique is the use of reducing gas like hydrogen besides other gases such as nitrogen, argon and carbon dioxide. The advantage of the presence of a reducing gas in the gaseous combination is the prevention of the oxidation reactions such as the formation of free radicals, the deterioration of vitamins such as C, E and beta-carotene, the deterioration of pigments such as carotenoids and the formation of off-flavors like the rancidity products. The prevention of the latter undesirable reactions aides to protect the freshness notes of the food products by preserving its natural color, taste and aroma, as well as the protection of the nutritional quality. The literature contains a few researches concerning the application of RAP on different food products. This is the first review reporting the potential application of hydrogen in modified atmosphere technology for extending the shelf-life of food products. [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]

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]

The intracellular pH (pHin) of Leuconostoc mesenteroides subsp. mesenteroides 19D was evaluated by two different methods, fluorescent probe and ion-selective electrode. Two fluorescent probes 5 (and-6)-carboxyfluorescein diacetate succinimidyl ester (cFDASE) and 5 (and-6)-carboxy-2′,7′-dichlorofluorescein diacetate succinimidyl ester (cDCFDASE) were tested to evaluate the intracellular pH (pHin) of living cells at a medium pH (pHex) ranged from 5.0 to 6.5. Salicylic acid was used as a probe for the ion-selective electrode method. Cells kept 60-80% of cFDASE probe at all pHex values against 5-10% of cDCFDASE probe at pHex ≤ 6.0. The pHin values measured by the ion-selective electrode were higher by 0.1-0.6 pH units at pHex ranged from 5.0 to 6.5 than those determinated by fluorescent probe method. The possibility to study the intracellular pH at a wide external pH range using a single probe, and the simplicity of the material and experimental protocol may make the ion-selective electrode method most useful and easy to measure the intracellular pH of lactic acid bacteria compared with the other techniques like fluorescent probes. [ABSTRACT FROM AUTHOR]

In this study, apple and apricot fruits were dried with different drying techniques including Reducing Atmosphere Drying [three different drying media were used: air, 100% nitrogen and a gas mixture containing reducing gas (1-4% H2, 5% CO2, 91-94% N2 ; R (Mix)) ], lyophlizatör, vacuum and oven. The color values (L*, a*, b*) of the dried products were measured and compared. Results showed that the closest color values to the fresh apple were observed for lyophilization method in the first raw and RAD (Mix) in the second raw, and browning phenomenon was occured mostly in the oven dried apples. It was also determined the best drying method for apricot was for RAD (Mix). Since the increase in the L* value and decrease in the b* value after lyophilization, the desired golden color in dried apricot couldn't be obtained in this technique. The most browning and discoloration technique was observed in the apricots dried with the vacuum drying technique. [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 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]

Background: Premenstrual syndrome (PMS) consists of psychiatric or somatic symptoms negatively affecting the daily life. PMS treatment can involve the use of complementary-alternative approaches. Hydrogen-rich water (HRW) has antioxidant and anti-inflammatory properties that may treat PMS. This study aimed to investigate the effect of drinking HRW on the severity of premenstrual symptoms and the quality of life of women who suffer from PMS. Methods: This study is a randomized controlled trial. Participants were randomized into two groups (intervention group=33, control group=32) using the block randomization method. Participants were requested to consume 1500-2000 mL of HRW daily in the intervention group and drink water in the placebo group. Participants began drinking either HRW or placebo water from day 16 of their menstrual cycle until day 2 of the following cycle for three menstrual cycles. The research data were collected using a Demographic Information Form, Premenstrual Syndrome Scale (PMSS), and Short form of the World Health Organization Quality of Life Questionnaire (WHOQOL- BREF). Results: The intervention group had significantly lower mean scores than the control group in both the first and second follow-ups on the PMSS (P<0.05). In the first follow-up, the intervention group had significantly higher mean scores in the Physical Health and Psychological domains of the WHOQOL-BREF compared to the control group (P<0.05). Group × time interaction was significant for PMSS (F = 10.54, P<0.001). Group × time interaction was insignificant for WHOQOL- BREF (P>0.05). Conclusions: The consumption of HRW reduces the severity of premenstrual symptoms and improves individuals' quality of life in physical and psychological domains. [ABSTRACT FROM AUTHOR]

The sunn pest forms a serious risk to wheat by degrading its pasting and textural properties. The addition of tea waste extract to improving the pasting, rheological, and textural properties of the sunn pest‐infected flour was investigated. The effects of the addition of different extract concentrations (0%, 0.5%, 1%, 2%, and 4%) of black tea (BT), black tea waste (BTW), green tea (GT), and green tea waste (GTW) as well as L‐ascorbic acid on the pasting, rheological, and textural properties of sunn‐infected wheat flour were investigated. The addition of 4% tea extract showed the highest improving impact with the best‐recovering effect found for GTW extract. Both GT and GTW extracts enhanced pasting and textural properties better than those of BT. The tea wastes could be valorized as a green method for solving the problem of the weak pasting and textural properties of sunn‐damaged wheat flour. Novelty impact statement: Extracts of tea wastes improved the pasting and textural properties of the sunn‐damaged wheat flour. Tea waste extract provides nutritional benefits for consumers and exhibits an additional value of industrial wastes for the benefits of both environment and industries. This solution could be considered as a green method because it depends on the use of antioxidant‐rich extracts of plant wastes known generally as eco‐friendly natural additives and alternatives of synthetic ones. [ABSTRACT FROM AUTHOR]

Although the number of studies documenting the presence of Microplastics (MP) in fish is increasing, research studies focused on its detoxification are very limited. In this study, rainbow trout (Oncorhyncus mykiss) were randomly divided into two groups after being fed with MPs (15% polypropylene [PP] +15% polyethylene [PE]) for 2 months. MP excretion without any application (PP+PE) in group I fish, and excretion of MPs with hydrogen-rich water (HRW) application (PP+PE+HRW) in group 2 were investigated under semi-static conditions for 21 days. This effect was also compared by using positive and negative control groups (Control [no treatment, free PP, PE or/and HRW] and only HRW group). In this direction, the following were determined: PP+PE chronic toxicity in aquatic organisms, the toxicity mechanism and the effect of HRW as a possible treatment method in blood tissue; with hematological indices ([RBC count [RBC], leukocyte count [WBC], hemoglobin value [Hb], hematocrit ratio [Hct], platelet count [PLT], hemoglobin count per erythrocyte [MCHC], mean hemoglobin amount per erythrocyte [MCH] and mean erythrocyte volume [MCV]) in other tissues (liver, gill and brain tissue) oxidative stress response (catalase [CAT]), glutathione peroxidase (GPx), glutathione reductase (GR), superoxide dismutase (SOD), glutathione (GSH), reactive oxygen products (ROS), malondialdehyde ([MDA] levels), DNA damage (8-OHdG: 8-Hydroxy-2-Deoxyguanosine), and the apoptosis (caspase 3) levels were investigated. In addition, acetylcholinesterase enzyme (AChE) activity, which is important in neurotoxicity pathways in the brain, was determined. The presence of plastics (PP/PE) in target tissues (muscle, liver, gill and gastrointestinal tract) was also obtained. The results showed that PP+PE caused toxicity in all three tissues. MPs showed an inhibiting effect on antioxidant enzyme activities and an inductive effect on MDA, ROS, 8-OHdG, and caspase 3 levels. HRW showed a mitigating effect on MP-mediated toxicity in O. mykiss brain, blood, gill, and liver by controlling the ROS/GSH/MDA pathway. HRW can be suggested as a costeffective and eco-friendly curative for the protection of fish from the oxidative damages produced by the ingestion of microplastics. [ABSTRACT FROM AUTHOR]

The anti-inflammatory and anti-apoptotic effects of molecular hydrogen, delivered as hydrogen-rich saline (HRS), on spinal cord injury was investigated. Four-month-old male Sprague Dawley rats (n = 24) were classified into four groups: (1) control—laminectomy only at T7-T10; (2) spinal injury—dura left intact, Tator and Rivlin clip compression model applied to the spinal cord for 1 min, no treatment given; (3) HRS group—applied intraperitoneally (i.p.) for seven days; and (4) spinal injury—HRS administered i.p. for seven days after laminectomy at T7–T10 level, leaving the dura intact and applying the Tator and Rivlin clip compression model to the spinal cord for 1 min. Levels of interleukin-6 (IL-6) and tumor necrosis factor-alpha (TNF-α) were measured in blood taken at day seven from all groups, and hematoxylin–eosin (H & E) and terminal deoxynucleotidyl transferase dUTP nick-end labeling (TUNEL) were used to stain the tissue samples. IL-6 and TNF-α levels were significantly lower in the group treated with HRS following the spinal cord injury compared to the group whose spinal cord was damaged. A decrease in apoptosis was also observed. The anti-inflammatory and anti-apoptotic effect of IL-6 may be a clinically useful adjuvant therapy after spinal cord injury. [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]

The formation of biogenic amines (BAs) in fish products during storage forms a serious challenge to producers and is generally related to the growth of decarboxylase-producing microorganisms. Controlling the formation of BAs is a serious challenge for the fishery industry. This study evaluates the impact of incorporating molecular hydrogen (H 2) in a modified atmosphere packaging on the formation of BAs in both freshwater and seawater fish, i.e., rainbow trout and horse mackerel, respectively, stored at + 4 °C for 15 days. Fish samples were packaged in modified atmosphere packaging [MAP1 (50% CO 2 /50% N 2) and MAP2 (60% CO 2 /40% N 2)], reducing atmosphere packaging [RAP1 (50% CO 2 /46% N 2 /4% H 2) and RAP2 (60% CO 2 /36% N 2 /4% H 2)], and under air (control). The amount of BAs, except spermidine and spermine, significantly increased during storage in all treated samples. Both MAPs and RAPs showed significant restrictive effects on the formation of heterocyclic, aromatic, and aliphatic di-amines (histamine, tyramine, putrescine, cadaverine) in both fish species, with a more potent effect seen in RAP rather than MAP. Reduction rates of BAs ‎were about two folds higher in RAPs than that of MAPs. This shows the advantage of hydrogen incorporation in the package atmosphere on the inhibition of biogenic amine formation, especially in the presence of a high level of CO 2. Therefore, RAP may be proposed as a promising technology for limiting the BA formation in fishery products. [Display omitted] • BA content in rainbow trout was higher than that in horse mackerel. • MAPs and RAPs showed significant effects on limiting the formation of BAs. • The lowest level of BAs was found in RAP samples and the highest one in control ones. • Reduction rates of BAs ‎were about two folds higher in RAPs than that of MAPs. • Inhibitory effects of MAP and RAP on BAs were similar in the two fish species. [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]