Fecha de publicación: -- Fuente: Food Bioactives The abuse of synthetic additives in commercial beef burger recipes, such as those used for preventing oxidation (e.g., butylated hydroxyanisole [BHA] and butylated hydroxytoluene [BHT]), has been linked to the risk of long-term deleterious disorders. At this point, the food industry and academia have recently researched the possibility of replacing artificial chemicals with other naturally present in plants. Fruit discarded materials are sources of biologically active substances, with antioxidant and antimicrobial properties, as shown by the prickly pear peels (PPPs), capable of increasing the shelf life of highly perishable food products. This chapter depicts the manufacture of a low-fat beef burger added with a PPP extract obtained by ultrasound-assisted extraction (UAE) and subsequently microencapsulated to preserve its biological properties. The innovative recipe presented throughout the following lines aimed at introducing a rich-antioxidant waste material in food processing as a potential preservative, yielding a high-value-added product. Sustainable-adhered procedures were designed and described in depth, highlighting the use of UAE for phenolic recovery and the subsequent spray-drying until powder.