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2026 Vol.53, Issue 2 Preview Page

Review Article

Natural antioxidants as sustainable alternatives for inhibiting lipid oxidation and enhancing quality in pork products: A review
Madiththe Gedara Asela Sandaruwan Abeyrathna1
,
Shine Htet Aung1
,
Phyo Htet Htet Kyaw12
,
Oni Faith Oluwaseyi1
,
Edirisinghe Dewage Nalaka Sandun Abeyrathne3
,
Ki-Chang Nam1*
1Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
2Department of Animal Science, University of Veterinary Science, Yezin, Nay Pyi Taw 15013, Myanmar
3Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
*Corresponding Author
1 June 2026. pp. 193-207
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Abstract

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.

Keywords
antioxidants
lipid oxidation
natural antioxidants
oxidative stability
pork and pork-based products
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Information
  • Publisher :Institute of Agricultural Science, Chungnam National University
  • Publisher(Ko) :충남대학교 농업과학연구소
  • Journal Title :Korean Journal of Agricultural Science
  • Journal Title(Ko) :농업과학연구
  • Volume : 53
  • No :2
  • Pages :193-207
  • Received Date : 2026-04-06
  • Revised Date : 2026-04-29
  • Accepted Date : 2026-04-29
  • DOI :https://doi.org/10.7744/kjoas.530208
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