关键词: 分子氢, 绿色加工, 辅助冷冻, 保鲜

Abstract: In the field of food processing and preservation, molecular hydrogen (H2) has excellent potential to enhance quality and efficiency throughout the entire chain, from basic principles to applications. This article reviews, based on the physicochemical specificity of H?, its multi-level synergistic mechanisms of 'physical delivery–chemical scavenging– biological regulation,' categorizing its five major functions: direct quenching of harmful free radicals, inhibition of oxidative chain reactions, redox regulation, endogenous oxidative defense, and suppression of spoilage metabolism. Moreover, ?this article highlights the exceptional specific heat capacity and thermal conductivity of H?, and summarizes its differentiated effects in various food applications, including assisted cold storage, reducing atmosphere packaging, fermentation regulation, drying, and synergy with non-thermal processing. These findings demonstrate the broad applicability of H? across diverse food systems with varying bioactivities. Furthermore, the article provides an in-depth analysis and review of key bottlenecks for its safe use in the food sector, including effective concentrations, process specifications, and alignment with standard systems, offering a rational perspective and practical solutions. The aim is to provide a solid theoretical basis and forward-looking technological outlook for the green , scalable application of H?-assisted food processing and preservation technologies.

Key words: Molecular hydrogen, green processing, assisted freezing, preservation