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Bio-preservatives and essential oils as an alternative to chemical preservatives in the baking industry: a concurrent review

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Abstract

The use of chemical preservatives in the baking industry is a common practice to extend the shelf life of baked goods However, there is growing interest in natural alternatives due to worries about the security and potential health risks of these chemicals. The purpose of this concurrent review is to investigate the potential of using essential oils and bio-preservatives in place of chemical preservatives in the baking industry. With a focus on their efficiency in extending the shelf life of baked goods, the review includes a thorough analysis of the most recent research on the use of bio-preservatives and essential oils in food preservation. The findings suggest that bio-preservatives and essential oils can be effective in preserving baked goods and may offer a safer and more natural alternative to chemical preservatives. However, further research is needed to fully understand the potential of these natural alternatives and to optimize their use in the baking industry.

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Acknowledgements

Authors are thankful to Government College University for providing literature collection facilities.

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Authors and Affiliations

  1. Department of Food Sciences, Government College University, Faisalabad, Pakistan

    Fakhar Islam, Farhan Saeed, Ali Imran, Umber Shehzadi, Rehman Ali & Aasma Asghar

  2. Department of Home Economics, Government College University, Faisalabad, Pakistan

    Farhan Nosheen

  3. Department of Home Science, ChamanLal Mahavidyalay LandhoraHaridwar Uttarakhand, Sri Dev Suman University, Tehri, India

    Anamika Chauhan

  4. Department of Food Science and Technology, Federal University of Technology, Owerri, Imo, Nigeria

    Moses Ojukwu

  5. Department of Clinical Nutrition, NUR International University, Lahore, Pakistan

    Fakhar Islam

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  1. Fakhar Islam
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  4. Umber Shehzadi
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  5. Rehman Ali
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Contributions

FI; conceived and designed the manuscript. FS; collated data and wrote the manuscript. AI; contributed data for the manuscript. US; collated data and wrote the manuscript. MA; Revised and made extensive grammatical edits on the manuscript. RA; contributed data for the manuscript. FN; wrote some parts of the article and designed the figure. AC; Reviewed and edited the manuscript. AA; wrote some aspects of the paper. MO; Reviewed and edited the manuscript.

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Correspondence to Moses Ojukwu.

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Islam, F., Saeed, F., Imran, A. et al. Bio-preservatives and essential oils as an alternative to chemical preservatives in the baking industry: a concurrent review. J Food Sci Technol 61, 609–620 (2024). https://doi.org/10.1007/s13197-023-05762-8

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