Oxidative stability of baked products incorporated with <i>Phyllanthus emblica</i> seed extract: a functional alternative to synthetic antioxidants

Phyllanthus emblica seed extract is a thermally stable, non-toxic, and effective natural alternative to synthetic antioxidants in bakery products.

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Publication Details

Journal
Sustainable Food Technology
Published
2025-12-19
DOI
https://doi.org/10.1039/d5fb00609k
Primary Topic
Phytochemistry and Bioactivity Studies
Type
article
Field-Weighted Citation Impact
0.00

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article

Oxidative stability of baked products incorporated with Phyllanthus emblica seed extract: a functional alternative to synthetic antioxidants

Sustainable Food Technology
Phytochemistry and Bioactivity Studies
article

Oxidative stability of baked products incorporated with Phyllanthus emblica seed extract: a functional alternative to synthetic antioxidants

article en

Abstract

Phyllanthus emblica seed extract is a thermally stable, non-toxic, and effective natural alternative to synthetic antioxidants in bakery products.

Sustainable Food TechnologyVol. 4(2)
University of Sri Jayewardenepura (LK), University of Colombo (LK)
University of Sri Jayewardenepura, University of Colombo
Openalex Percentile: Top 31%
Phytochemistry and Bioactivity Studies
DOIOpen Access PDFOpenAlex
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Oxidative stability of baked products incorporated with <i>Phyllanthus emblica</i> seed extract: a functional alternative to synthetic antioxidants · Sustainable Food Technology (2025) | TGRS Research Map | TGRS