Hydrogen-rich water can reduce the formation of biogenic amines in butter

Incorporation of hydrogen-producing magnesium into minced beef meat protects the quality attributes and safety of the product during cold storage

The impact of hydrogen (H2) producing magnesium (Mg) incorporation into minced beef meat (MBM) on the quality and safety of the product was investigated. The H2-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 H2 or N2. At the end of storage, the lowest browning index values were for H2 and H2-P-Mg samples. H2- PMg 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 H2, N2, 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.

Hydrogen-rich water supplementation improves metabolic profile during peripartum period in Gurcu goats and enhances the health and survival of kids

In this study, the effect of intaking hydrogen-rich water (HRW) on the metabolic profile of Gurcu goats during the peripartum period and the survival/growth performance of kids were evaluated. Twenty-three pregnant goats were divided into two groups 21-23 days before the due date. Group 1 (G1, n = 10) was given HRW from day 21 before delivery until day 21 after delivery. Group 2 (G2, n = 13) served as the control. Blood samples were weekly taken from 21 days before delivery until 21 days after delivery. Hydrogen-rich water increased serum glucose concentration on the delivery day more than in G2 (P = 0.016). Hydrogen-rich water decreased serum total cholesterol (P = 0.02) and creatinine (P = 0.05) concentration at delivery. Group effect and time effect were significant in triglyceride (P < 0.001, P = 0.001, respectively) and albumin (P < 0.001, P = 0.002, respectively) concentration. Aspartate transaminase decreased towards the delivery day in G1 (P < 0.05). Serum non-esterified fatty acids concentration was lower in G1 than in G2, but there was no significant differences (P > 0.05). Beta-hydroxybutyric acid concentration an increased in both groups during the prepartum period, although there was no significance (P > 0.05). Hydrogen-rich water did not affect the birth weight and growth performance of the kids (P > 0.05), but it increased their survival rates and overall health, although there was no significance (P > 0.05). In conclusion, HRW may have an impact on the metabolic profiles during the peripartum period and have a positive effect on lipid profiles. Additionally, intaking HRW to goats during the peripartum period may improve the health and survival of kids and reduce their mortality.

Use of Hydrogen-Rich water in rice milk preparation improves the nutritional and sensory properties of product

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.

Hydrogen-rich solvent method in phytochemical extraction: Potential mechanisms and perspectives

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.

Effect of Hydrogen-Enriched Solvents on the Extraction of Phytochemicals in Propolis

Propolis, one of the most important bee products, cannot be used in its raw form. The efficiency of the bioactive components of propolis increases with the extraction process. The choice of solvent to be used in the extraction of propolis is effective in determining the properties of the extract. Ethanol is the most widely used solvent, which significantly increases the efficiency of its bioactive components in the extraction of propolis. Effective nonalcohol-based extraction techniques have become important since alcohol-based extracts cause some discomfort and cannot be used in people with alcohol intolerance. The use of water in propolis extraction is less preferred than ethanol because it does not thoroughly dissolve the bioactive components. In this study, the effect of incorporating hydrogen into solvents (water, ethanol, and methanol) on the extraction of total phenolic content, total flavonoid content, antioxidant activities, and phenolic compound profile of the propolis sample was evaluated. Incorporation of H₂ into water, ethanol, and methanol led to an increase in total phenolic content by 19.08, 5.43, and 12.71% and in the total flavonoid content by 28.97, 17.13, and 2.06%, respectively. Besides, the highest increases in 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging activities were observed in hydrogen-rich water (4.4%) and hydrogen-rich ethanol (32.4%) compared to their counterparts, respectively. On the other hand, incorporation of H₂ into different solvents led to significant increases in different phenolics, and it was observed that the level of change was dependent on the type of the phenolic compound and the solvent used. This study is important in terms of using hydrogen-enriched solvents to extract phenolics from propolis for the first time. Using hydrogen-rich solvents, specifically hydrogen-rich water, was observed to be an effective method for the improvement of phytochemical extraction efficiency in propolis.

Protective Effect of Hydrogen-Rich Saline on Spinal Cord Damage in Rats

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.

Hydrogen-Rich Water Can Restrict the Formation of Biogenic Amines in Red Beet Pickles

Fermented foods are considered the main sources of biogenic amines (BAs) in the human diet while lactic acid bacteria (LAB) are the main producers of BAs. Normal water (NW) and hydrogen-rich water (HRW) were used for preparing red beet pickles, i.e., NWP and HRWP, respectively. The formation of BAs, i.e., aromatic amines (tyramine, 2-phenylethylamine), heterocyclic amines (histamine, tryptamine), and aliphatic di-amines (putrescine), was analyzed in both beet slices and brine of NWPs and HRWPs throughout the fermentation stages. Significant differences in redox value (Eh7) between NWP and HRWP brine samples were noticed during the first and last fermentation stages with lower values found for HRWPs. Total mesophilic aerobic bacteria (TMAB), yeast–mold, and LAB counts were higher for HRWPs than NWPs for all fermentation stages. Throughout fermentation stages, the levels of all BAs were lower in HRWPs than those of NWPs, and their levels in brines were higher than those of beets. At the end of fermentation, the levels (mg/kg) of BAs in NWPs and HRWPs were, respectively: tyramine, 72.76 and 61.74 (beet) and 113.49 and 92.67 (brine), 2-phenylethylamine, 48.00 and 40.00 (beet) and 58.01 and 50.19 (brine), histamine, 67.89 and 49.12 (beet) and 91.74 and 70.92 (brine), tryptamine, 93.14 and 77.23 (beet) and 119.00 and 93.11 (brine), putrescine, 81.11 and 63.56 (beet) and 106.75 and 85.93 (brine). Levels of BAs decreased by (%): 15.15 and 18.35 (tyramine), 16.67 and 13.44 (2-phenylethylamine), 27.65 and 22.7 (histamine), 17.09 and 21.76 (tryptamine), and 21.64 and 19.5 (putrescine) for beet and brine, respectively, when HRW was used in pickle preparation instead of NW. The results of this study suggest that the best method for limiting the formation of BAs in pickles is to use HRW in the fermentation phase then replace the fermentation medium with a new acidified and brined HRW followed by a pasteurization process.

Incorporation of hydrogen into the packaging atmosphere protects the nutritional, textural and sensorial freshness notes of strawberries and extends shelf life

Strawberries are known for their high perishability and short shelf life. The effects of incorporating hydrogen gas into sealed packaging on the quality and shelf life of strawberries were evaluated. Fruits were packaged under reducing atmosphere [RAP1 (5% CO 2 , 4% H 2 , 91% N 2 ) and RAP2 (10% CO 2 , 4% H 2 , 86% N 2 )], modified atmosphere [MAP1 (5% CO 2 , 95% N 2 ) and MAP2 (10% CO 2 , 90% N 2 )], and control, followed by 12 weeks storage at 4 °C. At the end of storage, RAPs exhibited higher total soluble solids (TSS), firmness, L* and a*, phenolic and anthocyanin contents, and antioxidant activity followed by MAPs when compared with control. RAP2 was more potent in protecting the freshness indices than RAP1, and MAP2 outperformed MAP1, with the best protection characteristic attributed to RAP2. RAP technique extended the shelf life by 3-5 times the control, and 1.5-3.0 times the MAP. RAP should be recommended as a green and healthy preservation technique for the long storage of fresh fruits.

Graphical abstract

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-022-05427-y.

Molecular Hydrogen Improves Rice Storage Quality via Alleviating Lipid Deterioration and Maintaining Nutritional Values

Improvement of the storage quality of rice is a critical challenge for the scientific community. This study assesses the effects of the irrigation with hydrogen nanobubble water (HNW) on the storage quality of rice (Oryza sativa 'Huruan1212'). Compared with ditch water control, after one year of storage at 25 °C and 70% RH, the HNW-irrigated rice had higher contents of essential amino acids, especially lysine. Importantly, the generation of off-flavors in the stored rice was significantly decreased, which was confirmed by the lower levels of volatile substances, including pentanal, hexanal, heptanal, octanal, 1-octen-3-ol, and 2-heptanone. The subsequent results showed that the HNW-irrigated rice not only retained lower levels of free fatty acid values, but also had increased antioxidant capacity and decreased lipoxygenase activity and transcripts, thus resulting in decreased lipid peroxidation. This study opens a new window for the practical application of HNW irrigation in the production and subsequent storage of crops.

An Insight into All Tested Small Molecules against Fusarium oxysporum f. sp. Albedinis: A Comparative Review

Bayoud disease affects date palms in North Africa and the Middle East, and many researchers have used various methods to fight it. One of those methods is the chemical use of synthetic compounds, which raises questions centred around the compounds and common features used to prepare targeted molecules. In this review, 100 compounds of tested small molecules, collected from 2002 to 2022 in Web of Sciences, were divided into ten different classes against the main cause of Bayoud disease pathogen Fusarium oxysporum f. sp. albedinis (F.o.a.) with structure-activity relationship (SAR) interpretations for pharmacophore site predictions as (δ^-···δ^-), where 12 compounds are the most efficient (one compound from each group). The compounds, i.e., (Z)-1-(1.5-Dimethyl-1H-pyrazole-3-yl)-3-hydroxy but-2-en-1-one 7, (Z)-3-(phenyl)-1-(1,5-dimethyl-1H-pyrazole-3-yl)-3-hydroxyprop-2-en-1-one 23, (Z)-1-(1,5-Dimethyl-1H-pyrazole-3-yl)-3-hydroxy-3-(pyridine-2-yl)prop-2-en-1-one 29, and 2,3-bis-[(2-hydroxy-2-phenyl)ethenyl]-6-nitro-quinoxaline 61, have antifungal pharmacophore sites (δ^-···δ^-) in common in N1---O4, whereas other compounds have only one δ^- pharmacophore site pushed by the donor effect of the substituents on the phenyl rings. This specificity interferes in the biological activity against F.o.a. Further understanding of mechanistic drug-target interactions on this subject is currently underway.