Importance of consideration of oxidoreduction potential as a critical quality parameter in food industries

Alwazeer, Duried

doi:10.1016/j.foodres.2020.109108

Cited by 24 publications

(14 citation statements)

References 52 publications

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“…At normal temperature and pressure, H 2 is considered a noncorrosive and not very reactive substance (inert gas). It is used to store foodstuffs in packages under modified atmosphere beside CO 2 and N 2 , and so protects them from undesirable chemical reactions such as food spoilage and oxidation during subsequent transport and storage [ 74 , 75 ]. The addition of molecular hydrogen, i.e., hydrogenation, is used to produce margarine and vegetable shortening by converting unsaturated liquid animal and vegetable oils and fats to a saturated solid form.…”

Section: Physical Chemical and Biological Properties And Safety Of Molecular Hydrogenmentioning

confidence: 99%

Combating Oxidative Stress and Inflammation in COVID‐19 by Molecular Hydrogen Therapy: Mechanisms and Perspectives

Alwazeer

Liu

et al. 2021

Oxidative Medicine and Cellular Longevity

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COVID-19 is a widespread global pandemic with nearly 185 million confirmed cases and about four million deaths. It is caused by an infection with the severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2), which primarily affects the alveolar type II pneumocytes. The infection induces pathological responses including increased inflammation, oxidative stress, and apoptosis. This situation results in impaired gas exchange, hypoxia, and other sequelae that lead to multisystem organ failure and death. As summarized in this article, many interventions and therapeutics have been proposed and investigated to combat the viral infection-induced inflammation and oxidative stress that contributes to the etiology and pathogenesis of COVID-19. However, these methods have not significantly improved treatment outcomes. This may partly be attributable to their inability at restoring redox and inflammatory homeostasis, for which molecular hydrogen (H2), an emerging novel medical gas, may complement. Herein, we systematically review the antioxidative, anti-inflammatory, and antiapoptotic mechanisms of H2. Its small molecular size and nonpolarity allow H2 to rapidly diffuse through cell membranes and penetrate cellular organelles. H2 has been demonstrated to suppress NF-κB inflammatory signaling and induce the Nrf2/Keap1 antioxidant pathway, as well as to improve mitochondrial function and enhance cellular bioenergetics. Many preclinical and clinical studies have demonstrated the beneficial effects of H2 in varying diseases, including COVID-19. However, the exact mechanisms, primary modes of action, and its true clinical effects remain to be delineated and verified. Accordingly, additional mechanistic and clinical research into this novel medical gas to combat COVID-19 complications is warranted.

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Section: Physical Chemical and Biological Properties And Safety Of Molecular Hydrogenmentioning

confidence: 99%

Combating Oxidative Stress and Inflammation in COVID‐19 by Molecular Hydrogen Therapy: Mechanisms and Perspectives

Alwazeer

Liu

et al. 2021

Oxidative Medicine and Cellular Longevity

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“…Eh değeri suyun kalitesinin bir göstergesi olarak kabul edilmektedir. Su ve atık sulardaki klor fazlalığı yüksek pozitif Eh değerine neden olurken, mikrobiyal yük tarafından üretilen hidrojen sülfit veya hidrojen gazının varlığı Eh değerini negatif değerlere çekmektedir (Alwazeer, 2020).…”

Section: Hidrojenle Zenginleştirilmiş Suunclassified

“…Bu yüzden biradaki gıda güvenliğinin önüne geçilmesi amacıyla bira üretiminin bazı aşamalarında %4'ten daha düşük seviyelerde hidrojen gazı içeren indirgeyici gaz halindeki karışımlar kullanılabilmektedir. H2 kullanımının, SO2 kullanımının önlenmesi veya azaltılması için alternatif bir yöntem olduğu belirtilmektedir (Alwazeer, 2020).…”

Section: Alkollü İçecekler Teknolojisiunclassified

Moleküler Hidrojenin Gıda Teknolojilerinde Kullanımı

Alwazeer

Engin

2022

Turkish JAF Sci.Tech.

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Molecular hydrogen is a colorless, odorless, tasteless, non-toxic, flammable, and diatomic gas. Molecular hydrogen is dissolved directly in water to be used in the form of hydrogen-rich water (HRW) to keep the freshness of fruits and vegetables. The shelf-life of the product was increased and the quality attributes were maintained when hydrogen was applied to some food products such as milk, tea, and fruit juices. Some grain products and greens grew rapidly and their antioxidant substance levels increased when they were supplied with hydrogen-rich water. Molecular hydrogen has shown an important application in food drying in recent years, was used especially in reducing atmosphere drying (RAD) technology. Few studies have been conducted on the use of molecular hydrogen in food products. Due to its various positive effects, the use of molecular hydrogen in the food industries using different techniques and processes could be encouraged by the presence review

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“…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 …”

Section: Introductionmentioning

confidence: 99%

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

Yurt

2023

ACS Omega

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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.

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Importance of consideration of oxidoreduction potential as a critical quality parameter in food industries

Cited by 24 publications

References 52 publications

Combating Oxidative Stress and Inflammation in COVID‐19 by Molecular Hydrogen Therapy: Mechanisms and Perspectives

Combating Oxidative Stress and Inflammation in COVID‐19 by Molecular Hydrogen Therapy: Mechanisms and Perspectives

Moleküler Hidrojenin Gıda Teknolojilerinde Kullanımı

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

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