Natural antioxidants are increasingly sought to enhance meat quality and shelf-life, reducing reliance on synthetic additives. This study examined how microwave-extracted chiltepin pepper affects broiler chicken meat during storage at 4°C. Pre-extraction optimization improved extraction criteria (raising desirability from 86.2 and 86.7% to 92.2 and 93.7%). Extracts prepared with optimal desirability from Daewoo (CTPEd) and Samsung (CTPEs) microwaves contained 44 and 60 bioactive compounds, respectively. Antioxidant and antibacterial activities of the extracts were evaluated alongside conventional additives like salicylic acid and d-α-tocopherol. Fresh 100 g meat samples were assigned to five treatments: Control (no antioxidant), Vitamin E (0.033 mL dl-α-tocopherol), SA (salicylic acid), CTPEd (100 mL), and CTPEs (100 mL), each with four replicates in a marinade; soaked 45 min before storing up to 7 days in a completely randomized setup design. All measured parameters were significant (p < 0.05), except for the extract's effect on meat refrigeration loss. CTPEd had higher levels of monounsaturated fatty acids (1.06) than the other groups, whereas CTPEs and Vit. E had higher polyunsaturated fatty acids (0.44-0.46). On day 7, CTPEd and salicylic acid best preserved crude protein (17.09%-17.14%) and dry matter (26.19%-26.24%) with lower pH values on day 4, while CTPEs enhanced meat color and minimized lipid oxidation (TBARS). While ciprofloxacin exhibited stronger antibacterial effects, chiltepin extracts demonstrated notable antioxidant potential. These findings suggest that microwave-assisted chiltepin pepper extracts may serve as natural alternatives to synthetic antioxidants, contributing to the preservation of broiler meat quality during cold storage. PRACTICAL APPLICATIONS: Chiltepin pepper extracts, when used with microwave technology, show promise as a natural alternative to synthetic antioxidants in refrigerated poultry. They effectively inhibit lipid oxidation, help preserve polyunsaturated fatty acids, and maintain desirable physicochemical and color qualities, supporting their use in fresh or minimally processed chicken meat. Using water as the extraction solvent aligns with green extraction and sustainable processing goals. Incorporating chiltepin extracts could extend shelf life and satisfy consumers seeking naturally preserved meats, making this approach a viable alternative to plant-based preservation methods.
Keywords: chiltepin pepper bioactives; meat quality; microwave‐assisted antioxidant stability; microwave‐assisted extraction; refrigerated storage.
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