Work

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

Year: 2025

Type: article

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

Source: Sustainable Food Technology

DOI: 10.1039/d5fb00609k

Authors: Ahinsa Lankanayaka, K. G. L. R. Jayathunge, Pasan C. Bandara, Danushika C. Manatunga, Sameera Samarakoon, Nimal Punyasiri, Chathuri M. Senanayake

Institutions: University of Sri Jayewardenepura, Institute of Biochemistry, Molecular Biology and Biotechnology, University of Colombo

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry

Field: Medicine

Domain: Health Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: diamond

Funders: University of Sri Jayewardenepura, University of Colombo

Award: G3097964586

OpenAlex ID: W7116084281

FWCI: 1.19

Cites: 91

Cited by: 3

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