Review of natural and synthetic antioxidants and their prospective application in liquid oil-based marinades

Abstract

This work explores modern approaches to the use of natural and synthetic antioxidants for stabilizing lipid systems in liquid oil-based marinades. It summarizes research findings on the effectiveness of various compounds, particularly polyphenol-rich plant extracts and food additives. The advantages and disadvantages of synthetic antioxidants are analyzed in the context of their application in liquid marinades, and the rationale for replacing them with natural alternatives is presented due to safety concerns and additional sensory benefits. Special attention is paid to factors influencing antioxidant activity, such as concentration, fat type, and storage conditions. The findings can be used to optimize marinade formulations and extend the shelf life of food products.