Currently, consumers demand foods with natural ingredients, so the food industry is forced to meet that demand. In this review, the importance of using natural antioxidants in products with high lipid content is relevant in the new food trends. This study analyzes scientific literature on experimental design on the various proposals for natural antioxidants that are being applied in food emulsions and investigated in recent years. For this analysis, the VOSviewer bibliometric software was used. Studies show that antioxidants are mostly extracted from agro-industrial by-products originating in the country where the proposal is being developed, ensuring full use of the material, and that natural antioxidants have similar effects to synthetic antioxidants in the technological aspect of emulsions, such as polydispersity index and viscosity. In this way, natural antioxidants are shown to be a healthier option for their use as a functional ingredient in the formulations of food products with a high lipid content.