Incorporation of Cactus Berry (Myrtillocactus geometrizans) and Red Prickly Pear (Opuntia ficus-indica L. Mill.) Mixtures on Sausages Elaborated from White-Striped Broiler Breast as Possible Natural Antioxidants

This study evaluated the potential of cactus berry (C) (<i>Myrtillocactus geometrizans</i>) and red prickly pear (P) (<i>Opuntia ficus-indica</i> L. Mill.) powder mixtures as natural colourants and antioxidants in chicken batters and sausages made with White Striping (WS) breast meat. The colour and antioxidant activity (AA) of the individual powders and their mixtures-CP (75%C + 25%P), PC (75%P + 25%C), and MCP (50%C + 50%P) were characterised. The mixtures were then incorporated into batters and sausages and compared with controls with and without nitrites. Aqueous extracts of C and P showed the highest total polyphenol and flavonoid contents, showing 7- to 8.5-fold increases over ethanolic extracts. Among the mixtures, PC exhibited the greatest AA, approximately twice that of the others in DPPH^•, ABTS^•+, and FRAP assays. In raw batters and cooked sausages, the mixtures enhanced AA and redness, with PC showing the strongest effects. Additionally, MCP maintained the most stable AA and colour for 28 days (1.5 °C). All mixtures also reduced lipid oxidation (TBARS < 1.75 mg MDA/kg) and prevented colour deterioration, achieving performance comparable to nitrites. Overall, C and P mixtures act as effective natural antioxidants and colour enhancers, offering an alternative to synthetic additives for improving the oxidative stability of WS-affected poultry sausages.