Effect of molecular hydrogen barbotage and functional additives on the physicochemical and microbiological stability of katyk

The physicochemical, microbiological and technological stability indicators of katyk enriched with molecular hydrogen were investigated in this study. The research objects included control katyk, katyk treated with molecular hydrogen, katyk enriched with functional additives, and samples where molecular hydrogen and functional components were applied together. Molecular hydrogen was introduced into the product by bubbling H₂ gas with a purity of 99.99% at a flow rate of 0.5–1.0 L/min for 7 minutes at 4–10 °C. During storage, active acidity (pH), water activity, oxidation–reduction potential (ORP), color parameters and microbiological indicators were determined. The obtained results showed that the combined application of molecular hydrogen and functional additives slowed down the acidification process of the product and contributed to maintaining pH stability. At the end of storage, the pH value of the control sample decreased to 3.52, while in the combined treatment sample it remained at 4.13. Water activity results indicated stabilization of the moisture state. ORP analysis demonstrated the formation of a reducing environment in H₂-treated samples: the values were recorded in the negative range (approximately from −150 to −350 mV), unlike the control samples with positive ORP values, indicating a decrease in the intensity of oxidative processes. Microbiological analysis showed that the combined treatment reduced the amount of Enterobacteriaceae, yeasts and molds while maintaining lactic acid bacteria. In this sample, Enterobacteriaceae reached 5.90±0.95 log₁₀ CFU/g, yeasts and molds were 6.10±0.30 log₁₀ CFU/g, and lactic acid bacteria were maintained at 6.65±0.20 log₁₀ CFU/g. The results confirm that the combination of molecular hydrogen bubbling and functional additives is a promising approach for improving the storage stability and quality characteristics of katyk.

1. D. Alwazeer et al. Molecular hydrogen: a sustainable strategy for agricultural and food production challenges // Frontiers in Food Science and Technology. 2024. Т. 4., https://doi.org/10.3389/frfst.2024.1448148

2. EFSA Panel on Food Additives and Flavourings (FAF) et. all Re-evaluation of oxygen (E 948) and hydrogen (E 949) as food additives. // EFSA J. 2025. Т. 23, № 8. С. e9595. https://doi.org/10.2903/j.efsa. 2025.9595

3. U. Akbar et al. Hydrogen assisted technologies in food processing, preservation and safety: A comprehensive review // Food Control. 2025. Т. 178. С. 111535. DOI:10.1016/j.foodcont.2025.111535

4. W. Dai et al. Recent advances in hydrogen-rich water (HRW): Preparation technologies, functional properties, and applications in the food industry // Trends in Food Science & Technology. 2026. Т. 175. С. 105876.

5. S. Ohta Molecular Hydrogen as a Novel Antioxidant. 2015. С. 289–317.

6. L. Zhao et al. Hydrogen Nanobubble Water: A Good Assistant for Improving the Water Environment and Agricultural Production // J. Agric. Food Chem. 2023. Т. 71, № 33. С. 12369–12371. DOI: 10.1021/acs.jafc.3c04582

7. H.J. Clarke et al. Oxidative Quality of Dairy Powders: Influencing Factors and Analysis // Foods. 2021. Т. 10, № 10. С. 2315. https://doi.org/10.3390/foods10102315

8. M.M. Ceylan и др. Evaluation of the impact of hydrogen-rich water on the quality attribute notes of butter // Journal of Dairy Research. 2022. Т. 89, № 4. С. 431–439. DOI: 10.1017/S0022029922000681

9. D. Alwazeer, T. Engin Moleküler Hidrojenin Gıda Teknolojilerinde Kullanımı // Turkish Journal of Agriculture Food Science and Technology. 2022. Т. 10, № 7. С. 1205–1213. DOI: 10.24925/turjaf.v10i7.1205-1213.5100

10. M. Zor et al. Use of Hydrogen-Rich water in rice milk preparation improves the nutritional and sensory properties of product // Food Chem. 2024. Т. 437. С. 137821. DOI:10.1016/j.foodchem.2023.137821

11. G. Russell, A. Nenov, J.T. Hancock How Hydrogen (H2) Can Support Food Security: From Farm to Fork // Applied Sciences. 2024. Т. 14, № 7. С. 2877. DOI:10.3390/app14072877

12. M. Bulut, D. Alwazeer, Y. Tunçtürk Effects of the Incorporation of Hydrogen and Nitrogen into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria // J. Food Process. Preserv. 2023. Т. 2023. С. 1–9. https://doi.org/10.1155/2023/7462909

13. The Application of Hydrogen in Food Processes Enhances Product Safety // TURSTEP. — 2023.

14. D. Alwazeer, K. Tan, B. Örs Reducing atmosphere packaging as a novel alternative technique for extending shelf life of fresh cheese. // J. Food Sci. Technol. 2020. Т. 57, № 8. С. 3013–3023. DOI: 10.1007/s13197-020-04334-4

15. M. Koyuncu, S. Batur The Effects of Modified Atmosphere Packaging on the Quality Properties of Water Buffalo Milk’s Concentrated Cream // Molecules. 2023. Т. 28, № 3. С. 1310. DOI: 10.3390/molecules28031310