Evaluation of the impact of hydrogen-rich water on the quality attribute notes of butter

Abstract

The effects of washing raw butter with hydrogen-rich water (HRW), prepared with hydrogen (H2) and/or magnesium (Mg), on butter quality were investigated in this research paper. During the washing process, titratable acidity (TA) decreased by 12% for all washed samples. During the storage period, TA increased by 28% and 93% (control), 14% and 58% (H2), and 10% and 66% (Mg) for the 60th and 90th days, respectively. Peroxide value (mEq O2/kg) increased to 2.76 and 8.83 (control), 1.92 and 7.25 (H2), and 2.02 and 8.12 (Mg) for the 60th and 90th days. HRW samples showed the lowest acid degree value (ADV) and the highest color notes (L*, C*, and h). The HRW treatment of raw butter has shown improving effects on the product without any harmful residuals in the final product or the environment.

The Effects of Modified Atmosphere Packaging on the Quality Properties of Water Buffalo Milk’s Concentrated Cream

“…In another study performed on traditional concentrated cream collected from the market, the average acidity values of the samples were determined at the level of 0.15 ± 0.05 [ 9 ]. It has been reported that the acidity values of butter washed with hydrogen-rich water have significantly lower values than butter washed with normal water after 90 days of storage [ 30 ].…”

“…The lowest lipolysis value of 0.264 was measured in the MAP1 sample. It has been reported that after 90 days of storage, butter washed with hydrogen-rich water undergoes slower lipolysis and oxidation than butter washed with normal water [ 30 ].…”

“…The FFA values of samples packaged with MAP1 and MAP2 were lower than the FFA values of cream butter samples prepared from sheep and cow milk (except for C18 and C18.1 bovine cream butter FFA). Slowing of free fatty acid development (inhibition of lipolytic degradation) of butter washed with hydrogenated water may be related to the reducing property of hydrogen [ 30 ]. GC-MS chromatography of Free fatty acids of samples from day 28 are shown in Figure 3 .…”

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

“…Molecular hydrogen (H 2 ) is the simplest and smallest molecule in nature. Despite its low solubility in water and fats, recent research revealed the beneficial impacts of hydrogen on the protection of antioxidants, phenolics, flavonoids, and pigments of different food products such as orange juice, polyunsaturated fatty-acid-enriched dairy beverage, acid-skimmed milk gels, fat-free fermented milk, nonfat yogurt, dried apple, dried apricot, white cheese, strawberries, and butter. , The application of H 2 has prevented the production of biogenic amines. , These beneficial effects of hydrogen on the preservation of nutritional and quality charcteristics in food products were linked to hydrogen’s reducing property, small size, and high diffusion in the environment and various tissue types. , Because of its small size and lipophilicity, hydrogen gas can passively diffuse through the cell membrane, allowing it to easily reach all the organelles within the cell . A recent study reported that the extraction of phenolic compounds from green tea leaves was found to be greater when bubbling water with hydrogen gas compared to other gases such as N 2 , CO 2 , O 2 , and air …”

“…Despite its low solubility in water and fats, recent research revealed the beneficial impacts of hydrogen on the protection of antioxidants, phenolics, flavonoids, and pigments of different food products such as orange juice, 20 polyunsaturated fatty-acid-enriched dairy beverage, 21 acid-skimmed milk gels, 22 fat-free fermented milk, 23 nonfat yogurt, 24 dried apple, 25 dried apricot, 26 white cheese, 27 strawberries, 28 and butter. 29 , 30 The application of H 2 has prevented the production of biogenic amines. 31 , 32 These beneficial effects of hydrogen on the preservation of nutritional and quality charcteristics in food products were linked to hydrogen’s reducing property, small size, and high diffusion in the environment and various tissue types.…”