Abstract
This paper presents the results of a study on the effect of molecular hydrogen (H₂) treatment on the quality and stability of functional cottage cheese curd enriched with an encapsulated bioactive additive based on a composite extract from three types of plant raw materials: purple coneflower (Echinacea purpurea), maral root (Rhaponticum carthamoides), and rose hips (Rosa canina). The study was conducted on four groups of samples over 12 days of storage at 4°C. Organoleptic, physicochemical (pH, oxidation-reduction potential, L*a*b* color parameters), and microbiological parameters (lactic acid bacteria, total mesophilic aerobic bacteria, yeasts andmolds) were evaluated. It was found that the combined use of the encapsulated bioactive additive and molecular hydrogen treatment provides a synergistic effect, manifested in a reduction of the oxidation-reduction potential to negative values, pH stabilization, preservation of color characteristics and organoleptic properties of the product, as well as inhibition of spoilage microorganisms and stimulation of lactic acid bacteria growth. The obtained results indicate the promising potential of using molecular hydrogen as a safe antioxidant and preservative factor to enhance microbiological safety and extend the shelf life of functional cottage cheese products without the use of synthetic preservatives.