Reducing atmosphere packaging as a novel alternative technique for extending shelf life of fresh cheese

Journal of Dairy Research

et al. 2022

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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.

Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

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

Ceylan

Bulut

Journal of Dairy Research

et al. 2022

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“…In food processing, H 2 is classified as a food additive with E949, and in the European Union (EU), it is permitted in part C group I of regulation 1129/2011 additives permitted at quantum satis [ 73 ]. At normal temperature and pressure, H 2 is considered a noncorrosive and not very reactive substance (inert gas).…”

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

Oxidative Medicine and Cellular Longevity

Liu

et al. 2021

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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.

“…H 2 is characterized by its antioxidant activity and ability to selectively scavenge strong oxidants such as hydroxyl radicals (Ohsawa et al, 2007). Several studies have revealed the advantages of the use of molecular hydrogen to improve the quality and extend the shelf‐life of different food products such as white cheese (Alwazeer, Örs, & Tan, 2020), orange juice (Alwazeer, 2003; Alwazeer, Delbeau, Divies, & Cachon, 2003; Cachon & Alwazeer, 2019), dried apricot (Alwazeer & Örs, 2019), strawberries (Alwazeer & Özkan, 2022), fish (Sezer, Bulut, Boran, & Alwazeer, 2022), fat‐free fermented milk (Ebel, Martin, Le, Gervais, & Cachon, 2011), nonfat yogurt (Martin et al, 2011), acid skim milk gels (Martin et al, 2009), and polyunsaturated fatty acids enriched dairy beverage (Giroux, Acteau, Sabik, & Britten, 2008). The aforementioned studies concluded that the beneficial effects of molecular hydrogen on the quality of the product were related to its reducing capacity and antioxidative properties.…”

Section: Introductionmentioning

confidence: 99%

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

Ceylan

Bulut

et al. 2022

Journal of Food Safety

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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.