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

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

“…This finding, that the irrigation with HNW improves the flavor quality of stored rice, was consistent with the previous results, showing that the preharvest application of molecular hydrogen improves strawberry flavor by modulating transcriptional profiles [ 25 ], and it alleviates daylily bud-browning partially via increasing the unsaturated to saturated fatty acid ratio [ 20 ]. Similarly, a more recent result has also shown that the application of hydrogen-rich water during manufacturing could mitigate the formation of biogenic amines in butter during cold storage, likely via decreasing the activity of bacteria decarboxylases or their synthesis [ 19 ]. Meanwhile, the generation of 2-heptanone was largely due to the effect of microbial activities on lipid oxidation, where a number of Penicillium and Aspergillus species may degrade fatty acids with short and medium chain lengths to 2-heptanone [ 7 ].…”

“…These include Chinese chives [ 17 ], cut carnation flowers [ 18 ], etc. More recent results have shown that the positive influence of hydrogen-rich water in butter quality during cold storage was mediated by reducing the formation of biogenic amines [ 19 ]. Interestingly, the preharvest application of molecular hydrogen not only enhanced the yield of daylilies, but also abolished the browning level of the buds, thereby prolonging their shelf life [ 20 ].…”

Evaluation of the impact of hydrogen‐rich water on the deaccumulation of heavy metals in butter

“…The statistical package in SPSS 20 computer program was used. All the experiments were carried out in duplicate with three replicates ( n = 3; Bulut et al, 2022).…”

“…Two methods of HRW preparation were used (Bulut, Çelebi Sezer, Ceylan, & Alwazeer, 2022): hydrogen-bubbled water (H 2 water) and magnesium water (Mg water). Molecular hydrogen was bubbled directly into 2 L drinking water for 10 min at 1 L/min with a hose equipped with a needle.…”

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

“…Molecular hydrogen (H 2 ) is a colorless, odorless, tasteless, nonmetallic and nontoxic gas at room temperature (Alwazeer, 2019). Several studies have revealed the advantages of using hydrogen to improve the quality and extend the shelf-life of different food products such as white cheese (Alwazeer et al ., 2020), orange juice (Alwazeer, 2003; Alwazeer et al ., 2003; Cachon and Alwazeer, 2019), dried apple (Alwazeer, 2018), dried apricot (Alwazeer and Örs, 2019), strawberries (Alwazeer and Özkan, 2022), fresh and dried foods (Alwazeer, 2020), fat-free fermented milk (Ebel et al ., 2011), butter (Alwazeer et al ., 2022; Bulut et al ., 2022), non-fat yogurt (Martin et al ., 2011), acid skimmed milk gels (Martin et al ., 2009), and polyunsaturated fatty acids-enriched dairy beverage (Giroux et al ., 2008). These studies conclude that the beneficial effects of hydrogen on the quality of the products were related to its reducing capacity and antioxidative properties.…”