Evaluation of the impact of hydrogen-rich water on the quality attribute notes of butter.

Abstract

This study examined how washing raw butter with hydrogen-rich water (HRW), generated using hydrogen (H) or magnesium (Mg), affects product quality over storage. The washing step reduced titratable acidity (TA) by 12% across all groups. Over 60 and 90 days of storage, TA rose by 28% and 93% in controls, 14% and 58% in the H group, and 10% and 66% in the Mg group. Peroxide values (mEq O/kg) reached 2.76 and 8.83 (control), 1.92 and 7.25 (H), and 2.02 and 8.12 (Mg) at the same time points. HRW-washed samples exhibited the lowest acid degree values and the highest color scores (L*, C*, h). No harmful residues were detected in the finished product or surrounding environment, suggesting HRW washing as a promising approach for preserving butter quality.

Mechanism

The antioxidant properties of hydrogen-rich water are thought to suppress lipid oxidation and rancidity development in butter, thereby limiting increases in peroxide value and titratable acidity during storage.