Home > Journals > International Journal of Food, Nutrition & Dietetics

International Journal of Food, Nutrition & Dietetics

Submit your article Read this Journals View all journals
Full Text (PDF)
Review Article

Natural Antioxidants in Bakery Products

Gogoi Moloya, Assistant Professor, Department of Food Science & Nutrition, College of Community Science, Assam Agricultural University, Jorhat- 785013, Assam, India. , Moloya Gogoi1 , Premila L. Bordoloi2 , Ruma Bhattacharyya3

Author Information
Licence:


International Journal of Food, Nutrition & Dietetics 6(1):p 21-29, . | DOI: DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.6118.3
How Cite This Article:
Received : N/A         Accepted : N/A          Published : N/A
Abstract

Most processed foods contain different ingredients that can easily undergo oxidation. While all compounds possess the ability to undergo oxidation, fats present in these foods in general have the greatest tendency to lose electrons. Auto-oxidation of lipids in food triggered by exposure to light, heat, ionizing radiation, metal ions or metallo-protein catalysts can have a deteriorating effect on the food color, flavor, texture, quality, wholesomeness and safety. However, both natural and synthetic antioxidants have long served as preservatives, used to prevent oxidation reactions, which lead to browning, and rancidity in foods. Major sources of naturally occurring antioxidants are fruits, vegetables and whole grains, spices etc. The beneficial properties of these natural antioxidants have been used in different bakery products. Baked products have popularities in the populace because of their availability, ready to eat convenience and having good shelf life. The purpose of this review is to explore the natural antioxidants, their action mechanism and the potentialities of being used in bakery industry.

 

Keywords: Bakery Products; Antioxidants; Natural Antioxidants; Food Sources. 

References

No records found.

Funding

Author Information

Authors and Affiliatione

  • Gogoi Moloya, Assistant Professor, Department of Food Science & Nutrition, College of Community Science, Assam Agricultural University, Jorhat- 785013, Assam, India.
    ,
  • Moloya Gogoi1
    ,
  • Premila L. Bordoloi2
    ,
  • Ruma Bhattacharyya3
    ,
Conflicts of Interest
Supplementary Information

Below is the link to the supplementary material.

Rights and Permissions


About this article

Cite this article

Licence:


Download citation

Received Accepted Published
N/A N/A N/A
DOI: DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.6118.3
Keywords

Article Level Metrics

Last Updated

Sunday 08 June 2025, 09:06:03 (IST)

3

Accesses

00
0
00

Citations


22
11
23

View full article metrics including social shares, article views and publishing history


Article Keywords

Keyword Highlighting

Highlight selected keywords in the article text.


Timeline

Received N/A
Accepted N/A
Published N/A

licence




Access this article


Reprint Order Form
Buy Single Article
Institutional Subscriptions

Share