Table 3.

Selective examples of marinades based on seasoning plants.

Seasoning Used to Marinade	Marinating Condition	Meat	Source
NaCl (6%, wt/vol), food-grade sodium tripolyphosphate (3%, wt/vol), thyme (0.5%), orange oil (50:50), and water (91%)	marinated for 20 min in vacuum with 10% (wt/vol) of a prechilled (4 °C) marination solution.	chicken	[15]
extract from dried sage	vacuum or assisted by ultrasound impregnation; 4 °C; rotated at 75 rpm; 180 min impregnation process	beef	[19]
red pepper, garlic, onion, red pepper, tomato, pepper, garlic, or pepper, red pepper, and garlic	24 h at 4 °C	beef	[26]
olive oil and rosemary, pumpkin oil and fresh oregano, sunflower oil and thyme, walnut oil and fresh basil, sesame oil and ginger plant	120 h at 4 °C	beef	[27]
water, 2% salt, 0.5% sugar, 0.5% soy sauce, and spices: paprika, clove root, ladybug anise, tangerine, long pepper Chinese cinnamon, muscatel spice, trifoliate orange, fennel, Dahurian angelica, Cinnamomum cassia, liquorice, green cardamom, hawthorn	2 h tumbling at 4 °C; vacuum.	beef	[40]
sugar, onion, water, lemongrass, salt, turmeric, cinnamon, coriander, and oil	0, 4, 8, and 12 h at 4 °C (immersion)	beef	[58]
(I) seasoning (marjoram, thyme, lemon pepper, oregano, basil, and garlic powder); (II) lemon and honey marinade (pH 4.8) (honey, fresh lemon juice, soy sauce, black pepper, and water); (III) balsamic vinegar marinade (pH 4.4) (light soy sauce, Dijon mustard, balsamic vinegar, water, brown sugar, and black pepper); (IV) pineapple marinade (pH 4.1) (fresh pineapple juice, soy sauce, balsamic vinegar, water black pepper, red pepper flakes, and garlic powder); (V) ginger marinade (pH 4.7) (soy sauce, lime juice, fresh grated, ginger, water, and crushed red pepper).	24 h at 4 °C	deer, wild boar	[71]
ginger	1 h tumbling at 4 °C	chicken	[164]
garlic	24 to 48 h at 4 to 7 °C	pork	[165]
soy sauce and hot pepper paste	overnight at 4 °C	pork	[166]
oregano, liquid smoke (as base and salt, phosphate, nitrate, soy sauce, meat broth, black pepper, lemon pepper, cayenne pepper, red curry paste, mild Tabasco, mustard, fructose, xylose, honey, garlic powder, extract from onion, oregano and paprika, tomato purée, lemon juice, lime juice, cognac aroma, fermented milk, beer, and bacon aroma)	not stated	pork	[167]
spices and flavourings, salt, and oil	24 h at 4 °C	pork	[168]
nanoparticle paprika oleoresin (1 and 3 g/100 mL) and water/milk	tumbling for 20 min at 4 °C	poultry	[169]
tomato paste, red pepper paste, sunflower oil, red pepper, black pepper, cumin, salt, fresh lemon juice, and garlic rind	24 h at 4 °C; stored 1–10 days	chicken	[170]
lacto-fermented garlic	3 days at 4 °C	lamb	[171]
thyme, rosemary, basil, marjoram, cinnamaldehyde, linalool, and lactic acid	7 days at 4 °C	chicken	[172]
turmeric, curry leaf, torch ginger, and lemongrass	8 h at 4 °C; PE bags	beef	[173]
coriander leaf extract and coriander root extract	4 h at 4 °C	duck	[174]
Marinade 1 (45.5% pomegranate syrup, 23% water, 17% honey, 11.5% mustard powder, 2% NaCl, and 1% pepper; pH 2.45); Marinade 2 (73% lemon juice, 18% honey, 2% garlic, 2% NaCl, and 1% pepper; pH 2.10); Marinade 3 (52% white wine vinegar, 24% sugar, 2.5% estragon, 18.5% onion, 2% NaCl, and 1% pepper; pH 2.87).	not stated	chicken	[175]
341 mL beer, 1 g oregano, 1 g parsley, 4 g mustard, 2 g salt, 8 g pepper, 1 g garlic, 25 mL olive oil, 15 mL vinegar, and 25 g fresh onions	12 h at 4 °C; Ziploc closed plastic bags.	beef, moose	[176] [177]
sodium chloride, 3% of a commercial blend of polyphosphates; EO mixture (1:1) of thyme and orange	20 min tumbling (20 rpm) at room temperature; vacuum (78 kPa)	chicken	[178]
hibiscus extract	not stated	beef	[179]
dry ground marjoram and thyme, garlic powder, fresh horseradish, lime tree honey, and red wine	12 days at 4 °C	beef	[180]
fresh turmeric, torch ginger flower, curry leaves, and lemongrass	8 h at 4 °C 24 h at 4 °C 24 h at 4 °C	beef lamb beef	[6] [181] [182]
cinnamon powder, and green tea powder	not stated	pork	[183]
salt, white pepper, and garlic powder	not stated	pork	[184]
sage leaf (Salvia fruticosa), hops (Humulus lupulus), licorice root (Glycyrrhiza uralensis), curcuma (Curcuma xanthorrhiza), clove bud (Syzygium aromaticum), oregano leaf, and ajowain seed (Trachyspermum ammi)	not stated	chicken	[185]
red pepper powder, red pepper seasoning (red pepper powder, sea salt, garlic, and onion)	24 h at 5 °C	pork	[186]
rosemary, sage, and thyme	7 days at 4 °C	turkey	[187]
soy sauce, pepper, garlic, oregano, rosemary, and chili	5 h at 4 °C	beef, pork	[188]
black pepper, garlic, salt, canola oil, and aromas	24 h at 4 °C	beef	[189]