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

Bulut M., Çelebi Sezer Y., Ceylan M. M., Alwazeer D., Koyuncu M.

Food Chemistry, cilt.384, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 384
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.foodchem.2022.132613
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Biogenic amines, Butter, Hydrogen-rich water, Microbiological properties, Molecular hydrogen, Washing water
  • Hatay Mustafa Kemal Üniversitesi Adresli: Hayır

Özet

The formation of biogenic amines in food products forms a serious challenge for food producers and a hazard for consumers. Butter was washed by hydrogen-rich water (HRW) prepared using two methods, i.e. hydrogen-bubbled water (H2 water) and magnesium-incorporated water (Mg water). After 90 days of storage, the lowest formation levels of biogenic amines were shown for butter samples washed with HRW (H2 water and Mg water), while the highest levels were identified for the butter samples washed with normal water. Washing raw butter with HRW led to a significant decrease in tryptamine, 2-phenylethylamine, spermidine, and spermine formation. The lowest histamine level was shown for butter samples washed with H2 and Mg, while the highest level was found for butter washed with normal water. Washing butter with HRW revealed no inhibiting effect on yogurt bacteria during storage. The proposed method involves molecular hydrogen which is non-toxic for humans and the environment.