Natural antioxidants as sustainable alternatives for inhibiting lipid oxidation and enhancing quality in pork products: A review

Lipid oxidation significantly restricts the shelf life, sensory appeal, and nutritional value of pork and pork-based products, primarily because these foods contain high levels of unsaturated fats and are exposed to oxygen during processing and storage.Oxidative processes lead to undesirable flavor, color changes, texture breakdown, and nutrient losses, which negatively impact consumer preference and product marketability.While synthetic antioxidants are commonly used to manage lipid oxidation, growing safety concerns and the trend toward clean-label foods have increased interest in natural antioxidant solutions.This review outlines the key pathways of lipid oxidation in pork products and critically assesses the protective effects of natural antioxidants against oxidative damage.Special attention is given to antioxidants from plants, fruits, spices, algae, and fermentation sources, particularly those rich in phenolics, flavonoids, carotenoids, tocopherols, and anthocyanins, due to their ability to neutralize free radicals and bind metal ions.Recent findings are examined to illustrate how these natural compounds affect lipid and protein oxidation, color retention, physical qualities, taste, and product longevity under different processing and storage conditions.This review also discussed factors that affect antioxidant performance, including the type and concentration of the extract, packaging options, and storage conditions.In conclusion, natural antioxidants are promising, sustainable alternatives to synthetic additives, but their application requires careful optimization to maintain product quality and consumer acceptance.