Antioxidants in Bakery Products:A Review

Fats impart taste and texture to the product but it is susceptible to oxidation leading to the development of rancidity and
off-flavor. Since ancient times it has been in practice to use antioxidants in foods. Discovery of synthetic antioxidants has
revolutionized the use of antioxidants in food. The effect of these antioxidants in bakery products were reviewed and found
to be effective in enhancing the shelf life. Animal experimental studies have shown that some of the synthetic antioxidants
had toxigenic, mutagenic, and carcinogenic effects. Hence there is an increasing demand for the use of natural antioxidants
in foods, especially in bakery products. Some of the natural antioxidants such as α-tocopherol, β-carotene, and ascorbic
acid were already used in bakery products. These natural antioxidants are found to be effective in enhancing the shelf life of
bakery products but not to the extent of synthetic antioxidants. Baking processing steps may lower the antioxidative activity
but techniques such as encapsulation of antioxidants can retain their activity. Antioxidative activity of the plant extracts such
as garcinia, curcumin, vanillins, and mint were reviewed but studies on their role in bakery products were limited or very
few. Hence there is a wide scope for study under this direction in depth.