This study aimed to determine the optimal drying, grinding, and extraction conditions for red sweet pepper, garlic, parsley, and celery to obtain concentrated extracts rich in bioactive compounds. Drying was performed using infrared ovens (FD-48 and Basic Station 3) at 30, 45, and 55 °C. The optimal temperature was 45 °C, ensuring effective moisture removal while preserving functional components. Grinding efficiency was compared between an IKA A 11 Basic analytical mill and a Pulverisette 0 vibratory micromill; the analytical mill demonstrated superior performance and processing speed. Soxhlet extraction with 96% ethanol enabled the preservation of flavor, aroma, and functional properties of the extracts. The influence of the herbal extract mixture on the organoleptic, physicochemical, and microbiological characteristics of culinary products was evaluated. For sauces, the optimal extract concentration was 5%, providing balanced taste, pleasant aroma, stable consistency, and intense color. Physicochemical analysis showed increases in protein (3.24–3.68%), ash (2.52–2.68%), dry matter (25.27–26.94%), and pH (4.11–4.24). Microbiological indicators (TAMC—3.0 × 10² CFU/g; molds—21 CFU/g; yeasts—9 CFU/g) complied with regulatory standards. For meat products (meatballs and pies), the optimal extract composition (garlic 30%, red pepper 25%, parsley 25%, celery 20%) was applied at 0.3–0.7% of meat mass. Sensory evaluation identified 0.5% as optimal. The developed technology enables the production of functional food additives rich in protein, antioxidants, and flavonoids and is suitable for industrial implementation.

Ensuring long-term storage of chilled poultry meat and maintaining its quality indicators is an urgent task of the modern food industry, requiring the use of effective and safe preservation methods. The purpose of this study is to evaluate the effectiveness of using food film-forming compositions (FFC) containing organic acids and bacteriocin nisin to preserve the quality of poultry meat during refrigeration storage. During the experiments, changes in the physicochemical characteristics of adipose tissue, such as acid and peroxide values, during storage of chilled poultry meat were studied. The effect of food film-forming coatings obtained on the basis of monoglycerides and whey (MS) with the addition of lactic acid (LA) and bacteriocin nisin on changes in pH, Eh values was also studied, and the effect of the inclusion of nisin in the coating (MS) on the effectiveness of reducing the bacterial contamination of poultry samples was determined. The results of the studies showed that the inclusion of organic acids (lactic and citric) in solutions of food film-forming compounds leads to a significant decrease in active acidity (pH) and provides oxidation-reduction potential (Eh) values that inhibit the active growth of aerobic microorganisms. When applying food coatings to the surface of poultry meat, hydrolytic processes slow down to a lesser extent than oxidative and microbiological processes. The coating with the addition of 2% lactic acid and nisin turned out to be the most effective in reducing these indicators and exhibiting an antibacterial effect.