This study investigated Portulaca oleracea (purslane) as a potential antioxidant supplement in cooked sausages, focusing on its effects on lipid oxidation, fatty acid composition, and antioxidant activity. The fatty acid profile of the sausages enriched with 1.2% purslane powder revealed a 1.3-fold increase in alpha-linolenic acid (ALA), an essential omega-3 fatty acid. Improved oxidative stability during refrigerated storage was observed, with peroxide values of 10.9 meq/kg in the sausages with purslane by day 10 compared with 12.5 meq/kg in the control sausages. The thiobarbituric acid (TBA) values, reflecting lipid peroxidation, were also significantly lower in the sausages with purslane. The antioxidant capacity of the sausages containing purslane was significantly enhanced, demonstrating a ferric-reducing antioxidant power (FRAP) of 13.5 mg GAE/g, whereas the control sausages showed undetectable FRAP levels. Additionally, the DPPH radical-scavenging activity in the sausages with purslane was 21.70% compared with 13.73% in the control. These findings suggest that purslane improves the nutritional profile of meat products by increasing beneficial fatty acids while providing substantial protection against oxidative spoilage. Purslane offers a promising natural alternative to synthetic antioxidants, enhancing the shelf life and quality of processed meats.

Honey is a valuable carrier for phytochemicals, yet data on halophyte-based fortification remain scarce. This study evaluated the impact of Portulaca oleracea and Salicornia perennans, applied as powders 1.5–4.5% or ethanol extracts 1.2–1.8%, on the antioxidant and functional properties of rapeseed and multifloral honeys. Antioxidant capacity (DPPH, ABTS), total phenolic (TPC), and flavonoid contents (TFC) increased significantly in a concentration-dependent manner, with powders consistently outperforming extracts. The strongest effects were obtained with 4.5% powders, yielding up to 77.83% DPPH, 99.11% ABTS, 14.85 mg gallic acid equivalents (GAE) per 100 g TPC, and 44.15 mg QE/100 g TFC-values surpassing controls and synthetic standards. Colorimetric and oxidative stability assays confirmed that enriched honeys exhibited slower browning and reduced peroxide/TBARS accumulation during storage. Sensory analysis further indicated improved color, aroma, taste, and overall acceptability. Between species, Salicornia showed slightly stronger effects than Portulaca, while multifloral honey provided greater synergy than rapeseed. These results demonstrate that halophyte powders are effective natural enhancers of honey’s antioxidant, technological, and sensory qualities, supporting their use in functional food development.

In this study, Portulaca oleracea (purslane) was investigated as a potential antioxidant supplement in cooked sausages, with a focus on its effects on lipid oxidation, fatty acid composition, and antioxidant activity. The fatty acid profile of the sausages enriched with 1.2% of purslane powder, revealed a 1.3-fold increase in alpha-linolenic acid (ALA), an essential omega-3 fatty acid. Improved oxidative stability during refrigerated storage was observed, with peroxide values of 10.9 meq/kg in the sausages with purslane by day 10, compared to 12.5 meq/kg in the control sausages. Thiobarbituric acid (TBA) values, reflecting lipid peroxidation, were also significantly lower in the sausages with purslane. The antioxidant capacity was significantly enhanced in the sausages containing purslane, which demonstrated a Ferric Reducing Antioxidant Power (FRAP) of 13.5 mg GAE/g, whereas the control sausages showed undetectable FRAP levels. Additionally, the DPPH radical scavenging activity in the sausages with purslane was 21.70%, compared to 13.73% in the control. These findings suggest that purslane not only improves the nutritional profile of meat products by increasing beneficial fatty acids but also provides substantial protection against oxidative spoilage. Portulaca oleracea offers a promising natural alternative to synthetic antioxidants, enhancing both the shelf life and quality of processed meats.

Clean-label preservation of beef patties remains challenging due to rapid oxidative and microbiological spoilage during refrigeration. Incorporating Salicornia extract yielded clear, dose-dependent quality gains over 15 days at 4 ± 1 °C. Relative to the control, 1.5% Salicornia lowered secondary lipid oxidation by 42% (TBARS: 1.15 vs. 1.98 mg MDA/kg) and primary oxidation by 33% (PV: 3.30 vs. 4.95 meq O₂/kg), while maintaining a substantially higher antioxidant status (TPC: 20.6 vs. 6.8 mg GAE/100 g; DPPH: 45.8% vs. 14.5%). Microbiological loads were attenuated (SPC: 4.88 vs. 6.20 log CFU/g; psychrotrophs: 1.46 vs. 2.00 log CFU/g; yeasts/molds: 1.44 vs. 1.74 log CFU/g), accompanied by moderated physicochemical drift (pH: 6.16 vs. 5.86; a_w: 0.847 vs. 0.828). Color retention was markedly improved, with higher redness and lower overall discoloration (a*: 13.6 vs. 9.8; ΔE*: 3.96 vs. 9.13). The 1.0% treatment showed intermediate benefits, indicating a robust dose response. Collectively, these outcomes demonstrate that 1.0–1.5% Salicornia delivers multifaceted protection, limiting lipid oxidation, curbing microbial growth, preserving color, and stabilizing matrix attributes, thereby extending the refrigerated shelf-life of beef patties and supporting clean-label reformulation, particularly when combined with oxygen-limiting packaging.

This study investigated the incorporation of Salicornia perennans powder as a natural antioxidant and functional ingredient in cooked sausages, with the aim of improving product quality and promoting sustainable production strategies. The inclusion of 3% Salicornia perennans resulted in a nutritionally favorable shift in the fatty acid profile, with a 1.5-fold increase in α-linolenic acid ALA and the presence of long-chain ω-3 fatty acids EPA and DHA, along with improved PUFA/SFA and ω-6/ω-3 ratios. Lipid and protein oxidation were significantly suppressed during refrigerated storage, as evidenced by the reduced peroxide value of 10.6 vs. 12.8 meq/kg, thiobarbituric acid-reactive substance value of 0.158 vs. 0.210 mg MDA/kg, acid value of 4.6 vs. 5.5 mg KOH/g, and carbonyl compound value of 101.9 vs. 112.3 nmol/mg protein compared to the control. Color stability was enhanced, with ΔE* values remaining below perceptible thresholds in Salicornia perennans-supplemented sausages, highlighting its role in preserving visual quality. Antioxidant capacity was markedly higher, with FRAP values of 14.5 mg GAE/g undetected in the control and improved DPPH radical-scavenging activity of 22.6% vs. 12.5%. These findings demonstrate that Salicornia perennans not only enriches meat products with bioactive compounds and health-promoting lipids but also reduces oxidative spoilage, thereby extending shelf life. The results emphasize the potential of halophyte-based ingredients to support technological innovation, environmental impact reduction, and the development of clean-label functional meat products aligned with sustainable production strategies.

Recently, there has been a need to conduct research on obtaining food additives based on natural raw materials, finding optimal methods of its processing, creating waste-free technologies, as well as expanding the production of food enriched with vitamins, protein and other components of increased nutritional value. It is known that about 500 species of wild raw materials grow in Northern Kazakhstan, which is a potential source of biologically active components. Many of these plants are not used in the food industry. The significance of the chemical components of fruits, vegetables and berries varies, but they are all necessary for a rational human nutrition. The demand for berries and other derivatives of their products has increased with the growth of global awareness about the role of these and other types of fresh fruits/foods, which has aroused increased interest in the scientific community not only in the study of their individual potential, but also in the development of functional foods enriched with berries. This paper presents a brief analytical review, organoleptic and chemical composition of the berries of irga and chokeberry. The influence of heat treatment on the chemical composition of juices has been determined. The optimal drying modes of the pomace of irgi berries and chokeberry have been investigated. The possibility and relevance of using these berries and squeezing berries as dietary supplements is substantiated. The study of the chemical composition of the berries of chokeberry and irga and its further use as dietary supplements in the food industry will help to create new enriched healthy foods for the population.