The Application of hydrogen in food processes improves the sensory and physicochemical ‎properties and extends the shelf life of the product

Abstract

Food is prone to many spoilage phenomena, causing undesirable changes in its quality, loss of nutritive value, and shortening its shelf life. Our team studied the effect of hydrogen application in different food processes on the quality attributes of products. In food drying, including hydrogen in the drying atmosphere allowed for the protection of the nutritional and sensory properties of the product (apricot and apple). Additionally, incorporating hydrogen in the atmosphere of the food package allowed for the protection of the physico-chemical and nutritional properties of various foods, including strawberries, fish, and fresh cheese, with an extended shelf life. The results show that the use of hydrogen in food processes can be useful for the preservation of freshness and quality attributes of foods.