## 1 Introduction  
One of the most important difficulties faced in the food industry is the great quantity of waste generated from fruit and vegetable processing, which has become a problem for the environment and is a large capital investment for companies. However, residues, such as peels, seeds, or leaves, are rich in phenolic compounds and other bioactive substances, such as nitrates, with potential antioxidant and antimicrobial properties that could substitute synthetic additives in the manufacturing of new and functional food products with healthier benefits for the human body [1]. Antioxidant compounds are substances that retard the oxidation of food products by inhibiting free radical formation or interrupting this pathway through some specific mechanisms. One of these pathways is hydrogen atom transference, during which an antioxidant compound (AH) gives an H to a free radical (R\({}^{\blacksquare}\)), generating a more stable radical (A\({}^{\blacksquare}\)) (R\({}^{\blacksquare}+\mathrm{AH}\rightarrow\mathrm{RH}+\mathrm{A}^{\blacksquare}\)). The other pathway is electron transference, in which AH gives an electron in order to reduce the free radical (R\({}^{\blacksquare}+\mathrm{AH}\rightarrow\mathrm{R}^{+}+\mathrm{AH}^{\blacksquare}\)) [1]. In parallel, regarding their chemical nature and origin, these compoundscould also prevent against bacterial development through the inhibition of several functions, such as bacteria cell wall maintenance, protein synthesis, transport, or DNA replication, as principal antimicrobial mechanisms of action [2]. On the other hand, nitrate and nitrite salts are used in food products for the control and prevention of _C. Botullinum_ growth. However, the consumption of this additive is regulated because this substance is naturally present in soil, vegetables, water, and animals, and normal levels have increased in recent years due to the use of nitrogen fertilizers. For this reason, the use of natural sources of nitrates from green leaf vegetables could prevent the abuse of synthetic nitrates in the development of clean label food products [3]. Consequently, in this current study, several extracts with antioxidant and antimicrobial properties (rosemary, oregano, citrus extract, and acerola), spices (paprika), natural sources of nitrates (beet (B), lettuce (L), arguula (A), spinach (S), chard (Ch), celery (Ce), and watercress), and traditional ingredients (garlic) added to meat products were characterized. Rosemary (_Rosmarinus officinalis_, L.) is a natural woody perennial green herb from the Mediterranean region that is rich in vitamins A, C, B1, B6, and B9; minerals, such as Mg, Ca, Cu, Fe, and Mn; as well as phenolic compounds, such as rosmariniic acid and diterpenes (carnostic acid, carnosol, among others). Regular consumption of this herb has shown many beneficial effects in human health [4], acting as an antioxidant and antibacterial agent [5]. Citric extracts, obtained from a mix of sweet orange (_Citrus sinensis_) and bitter orange (_Citrus aurantium_), are rich in bioactive compounds, such as naringin and hesperidin, and are both glycosides of flavanones that act as antioxidants due to their great ability to chelate iron and their activity of sweeping their hydroxyl groups [6]. In addition, acerola, also known as _Malpiguia emarginata_, is a plant native to Central and South America and is one of the most important sources of vitamin C (ascorbic acid), along with carotenoids and bioflavonoids as anthocyanins and flavonoids that increase its antioxidant power [7]. Other ingredients traditionally added to meat products, such as chorizo, with potential functionality have been studied. Firstly, paprika is a red powder compliant made from red peppers, _Capsicum annuum_. It is one of the most commonly used species as a natural colorant in the preparation of cured sausages due to its characteristic aroma, colour, flavor, and antioxidant power.