Aristotelia chilensis Leaf Powder as a Sustainable Alternative to Synthetic Antioxidants in Fresh Sausages: Advancing Toward More Natural and Ecological Meat Production

Lidiana Velázquez, John Quiñones, Gastón Sepúlveda-Truan, Rommy Díaz, Mirian Pateiro, José Manuel Lorenzo, Rubén Domínguez-Valencia () and Néstor Sepúlveda ()
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Lidiana Velázquez: Meat Technology and Innovation Center (CTI-Carne), Universidad de La Frontera, Temuco 4780000, Chile
John Quiñones: Meat Technology and Innovation Center (CTI-Carne), Universidad de La Frontera, Temuco 4780000, Chile
Gastón Sepúlveda-Truan: Meat Technology and Innovation Center (CTI-Carne), Universidad de La Frontera, Temuco 4780000, Chile
Rommy Díaz: Meat Technology and Innovation Center (CTI-Carne), Universidad de La Frontera, Temuco 4780000, Chile
Mirian Pateiro: Centro Tecnolóxico da Carne, Avda. Galicia n°4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
José Manuel Lorenzo: Centro Tecnolóxico da Carne, Avda. Galicia n°4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
Rubén Domínguez-Valencia: Centro Tecnolóxico da Carne, Avda. Galicia n°4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
Néstor Sepúlveda: Meat Technology and Innovation Center (CTI-Carne), Universidad de La Frontera, Temuco 4780000, Chile

Sustainability, 2025, vol. 17, issue 21, 1-22

Abstract: The development of sustainable food systems requires natural solutions that reduce dependence on synthetic additives while ensuring instrumental quality, sensory acceptability, and consumer safety. This study evaluated Aristotelia chilensis leaf powder, a Chilean native plant rich in polyphenols, as a natural and sustainable alternative to synthetic antioxidants in the production of fresh sausages. The leaf powder was incorporated at 500, 1000, and 1500 mg/kg, and effects on proximal composition, pH, color, fatty acid profile, volatile organic compounds and sensory attributes were assessed. No changes were found in proximal composition or pH. Treatments with 500 and 1000 mg/kg increased oleic and eicosapentaenoic acids and reduced trans fatty acids and lower concentrations were observed of aldehydes linked to lipid oxidation. Overall, 500 mg/kg of maqui leaf powder (ML) was identified as the optimal treatment, as it reduced oxidation indicators, improved the lipid profile, and maintained sensory acceptability. In addition to its technological functionality and effect on sensory acceptability, the use of Aristotelia chilensis as a natural ingredient in sausages could reinforce food sustainability by reducing dependence on synthetic petroleum-derived additives, revaluing local biodiversity within a circular economy framework, and meeting consumer demand for healthier products with clean labels.

Keywords: circular economy; natural antioxidants; maqui; meat products; sustainable food systems (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
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