Eggplant Flour as a Functional Ingredient in Frankfurt-Type Sausages: Design, Preparation and Evaluation

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Abstract
The food industry faces significant challenges in meeting the demand for healthier and more sustainable products, particularly in the search for natural alternatives that optimize the nutritional value of processed products and, at the same time, improve their functionality and shelf life. The objective of this study was to evaluate eggplant flour (EF) in different concentrations (2–9%) as an alternative ingredient in the production of Frankfurt sausages. The physicochemical (Aw and pH) and chromatic properties, as well as the antioxidant activity (ABTS, DPPH, ORAC), total phenolic content, flavonoids, and sensory evaluation were analyzed. The physicochemical properties were as follows: Aw showed an average value of 0.973, and the average pH was 6.35. Additionally, significant differences were observed in chromatic properties across treatments. The antioxidant activity values ranged between 586.4–1775.5 ABTS µM eq. of Trolox/g of sausage and 550.7–1764.0 µM eq. of Trolox/g of sausage, indicating an improvement in activity as EF concentration increased. Treatments containing EF at 2% (T2) and 3% (T3) achieved an average acceptability rating close to 4 (“I like it slightly”), demonstrating a balance between functionality and sensory acceptability, although higher concentrations adversely affected flavor and texture perception. Eggplant flour was an effective and sustainable choice for enhancing meat products’ quality and shelf life, contributing to the development of healthier and more sustainable food options.

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