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Abstract
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Hydrogen-assisted food processing is an emerging technology for food preservation, quality, and safety improvement. Utilizing the antioxidative and reductive properties of hydrogen, the technology prevents oxidative damage and increases shelf life for sustainable efficiency and food safety needs in this industry. Nevertheless, the use of hydrogen must be critically assessed for its effectiveness, safety, and regulation. This review discusses the use of hydrogen in food processing and its potential to extend shelf life by inhibiting oxidative spoilage. The procedures used range from freezing procedures to preserve the cellular structure to modified atmosphere packaging to counter oxidative stress and enhance the process of fermentation in the production of functional foods. This review also discusses the use of non-thermal processing technology for microbial inactivation and nutrient preservation and the use of drying technology and hydrogenated water in creating beverages with health-promoting properties. The application of hydrogen in food processing is of great promise regarding preservation, safety, and quality. The use of techniques such as freezing, modified atmosphere packaging, and fermentation has been discovered to prevent oxidative damage and, in turn, extend shelf life. Non-thermal processes in microbial inactivation and nutrient conservation are of great promise as effective alternatives to conventional processes. Additionally, hydrogen-assisted drying and hydrogen-enriched water are under research in terms of production of functional and health-improving beverages. These discoveries pose the need for further research endeavors toward the optimization of such processes for sustainable and innovative food processing advancements.
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