Investigation of the Antibacterial Activity of Meat Products with Portulaca oleracea L. Extract as a Natural Preservative

Modern food production is increasingly driven by the need to replace synthetic preservatives and antioxidants with natural compounds that can ensure product safety and extend shelf life without compromising consumer health. In this study, we developed a method for obtaining an ethanolic extract of Portulaca oleracea L., which demonstrated pronounced antibacterial activity against multidrug-resistant strains of Staphylococcus aureus and Escherichia coli. The antimicrobial potential of P. oleracea is attributed to its rich content of bioactive molecules, including phenolic compounds and omega-3 fatty acids. A review of recent studies confirms the effectiveness of P. oleracea extracts against a broad spectrum of pathogenic microorganisms. This activity is consistent with the plant’s high levels of flavonoids, phenolic acids, and essential oils. The results highlight the potential of P. oleracea extract as a multifunctional natural ingredient for the meat industry, combining both antioxidant and antimicrobial properties. Such applications could enable the development of functional meat products with enhanced microbiological safety and oxidative stability, aligning with current trends in sustainable and health-conscious nutrition