Synergistic Effects of Natural Polysaccharides and Polyphenols on the Oxidative Stability of Frozen Dough
Keywords:
Frozen dough; oxidative stability; natural polysaccharides; polyphenols; cryoprotection; socio-technical systems; food preservation infrastructureAbstract
Frozen dough is increasingly deployed within large-scale food preservation infrastructures, yet its oxidative stability remains a persistent constraint on product quality, shelf life, and supply chain efficiency. This article develops a system-level analysis of the synergistic effects of natural polysaccharides and polyphenols on oxidative stability in frozen dough. Rather than treating oxidation as a single chemical pathway, the paper conceptualizes frozen dough as a coupled preservation system in which water mobility, ice crystal formation, gluten network integrity, lipid interfaces, and antioxidant distribution interact under non-equilibrium conditions. Structural trade-offs emerge because polysaccharides can provide cryoprotective architecture and interfacial reinforcement while polyphenols contribute radical scavenging and metal chelation, but their interactions may also alter rheological properties, flavor perception, and water binding. The analysis examines how these mechanisms produce emergent oxidative robustness and how such robustness depends on formulation architecture, freeze-thaw governance, and raw material variability. The discussion extends to infrastructure, deployment, sustainability, and policy implications, including clean label governance, equitable access to natural stabilizer supply chains, food loss reduction, and regulatory harmonization. The paper argues that the oxidative stability of frozen dough should be understood not only as a material property but also as a socio-technical systems outcome shaped by processing infrastructure, distribution logistics, standards, and innovation diffusion.
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This article is published under the Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
