Abstract
The modern food industry faces many challenges, including accelerated processes of oxidative degradation of lipids and proteins, active reproduction of pathogenic microflora, limited shelf life and accumulation of toxic compounds, which necessitates the introduction of innovative and environmentally friendly technologies to ensure the quality and safety of products. In this context, molecular hydrogen (H₂) is considered a promising functional agent due to its high diffusion capacity and selective antioxidant activity, which allows it to effectively neutralize the most reactive radicals without interfering with natural biochemical processes. Studies show that the use of H₂ in the meat and dairy industries helps to slow down peroxidation processes, preserve nutritional value and organoleptic characteristics, reduce the formation of biogenic amines and inhibit the development of microbial flora, and its role in storage and freezing technologies is expressed in stabilizing tissue structures, preventing darkening of vegetables and fruits and reducing vitamin losses. The use of hydrogen in modified gas environments and biopolymer coatings opens up new opportunities for extending shelf life and increasing microbiological safety, while integration into plant-based raw material processing and beverage production processes helps preserve antioxidant potential, optimize fermentation, and reduce the formation of undesirable by-products. The totality of the data obtained confirms that molecular hydrogen is an environmentally friendly and effective tool for the sustainable development of food technologies.