Oxidative Stability of Muffin Formulated With Cherry Extract As Active Ingredient

Abstract

In response to the rising consumer demand for clean-label and natural food products, this study delves into the potential of plant extracts, particularly cherry extract, as a substitute for synthetic antioxidants in baked goods. The primary objective was to explore the antioxidant properties of cherry extract and its impact on the oxidative stability of muffins, aligning with the growing need for more natural and healthful food options.