Abstract

Bakery products spoil quickly due to staling, microbial deterioration, moisture migration, and oxidative changes, leading to massive global food waste and quality losses. Although many preservation methods can be found, the comparative efficacy and industrial scale for these methods are fragmented in the literature. This review critically examines biochemical and physicochemical explaining mechanisms that contribute to the deterioration of bakery products and synthesizes current deterioration mechanism of bakery products with a focus on recent progress in exploring formulation, processing, and packaging-based improvements for increased shelf life. Particular attention is paid to natural antimicrobials, antioxidant systems, anti-staling enzymes, hydrocolloids and sourdough fermentation, as well as new non-thermal technologies of high-pressure processing, UV-C, cold plasma and irradiation. Advances in modified atmosphere packaging, active and smart packaging, and biodegradable edible coatings are also analyzed in various terms of performance and clean label compatibility. By compiling the existing evidence from current knowledge within the sub-disciplines of formulation, processing and packaging, this review provides a focus for the current preservation frameworks and highlights some of the key research gaps relevant for commercial bakery applications. The results give credence to the development of technologically feasible, clean-label, and sustainable strategies for extending the shelf life of modern bakery products.