Natural Additives for Sustainable Meat Preservation:<em> Salicornia ramosissima</em> as a Salt Substitute and Acerola Extract as an Antioxidant in Mertolenga D.O.P. Meat
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The search for natural additives from underutilized halophytes and fruit by-products aligns with circular economy principles, addressing consumer demand for healthier and more sustainable alternatives to salt and synthetic antioxidants in foods. Salicornia ramosissima, a halophytic plant rich in minerals, and Malpighia emarginata (acerola), a fruit rich in bioactive compounds, were selected for their potential to enhance meat preservation while reducing reliance on conventional salt and chemical additives. This study evaluated the effects of replacing salt with S. ramosissima powder (1%, 2%) and adding acerola extract (0.3%) in Mertolenga D.O.P. beef hamburgers. Control (1% salt), salt + acerola, and salt-free Salicornia formulations were analyzed over 10 days for: (1) microbial counts (mesophiles, psychrotrophics, Enterobacteriaceae, Pseudomonas spp., Brochothrix thermosphacta, lactic acid bacteria, fungi, Salmonella spp., and E. coli); (2) physicochemical parameters (pH, water activity, CIE-Lab color); and (3) sensory attributes (odor, color, freshness). Salicornia at 1% reduced metallic odor compared to the control (p &gt; 0.05) and lowered water activity (aw). However, higher concentrations (2%) negatively impacted color (reduced a value, p &lt; 0.001) and sensory scores (darker appearance, p &lt; 0.001). Acerola extract improved color stability, overall freshness, and reduced oxidative odors, demonstrating antioxidant potential. Microbial stability was maintained across all treatments. Acerola extract shows promise as a natural antioxidant for meat products, while S. ramosissima at ≤ 1% may serve as a partial salt substitute without compromising quality. Higher Salicornia concentrations require caution due to sensory trade-offs. These findings support the use of halophytes and fruit extracts in sustainable meat preservation strategies.