Transforming Agri-Waste into Health Innovation: A Circular Framework for Sustainable Food Design

Smita Mortero (), Jirarat Anuntagool, Achara Chandrachai and Sanong Ekgasit
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Smita Mortero: Technopreneurship and Innovation Management, Graduate School, Chulalongkorn University, Bangkok 10330, Thailand
Jirarat Anuntagool: Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
Achara Chandrachai: Chulalongkorn Business School, Chulalongkorn University, Bangkok 10330, Thailand
Sanong Ekgasit: Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand

Sustainability, 2025, vol. 17, issue 15, 1-15

Abstract: This study addresses the problem of agricultural waste utilization and nutrition for older adults by developing a food product based on a circular design approach. Pineapple core was used to produce a clean-label dietary powder without chemical or enzymatic treatment, relying on repeated rinsing and hot-air drying. The development process followed a structured analysis of physical, chemical, and sensory properties. The powder contained 83.46 g/100 g dietary fiber, 0° Brix sugar, pH 4.72, low water activity (aw < 0.45), and no detectable heavy metals or microbial contamination. Sensory evaluation by expert panelists confirmed that the product was acceptable in appearance, aroma, and texture, particularly for older adults. These results demonstrate the feasibility and safety of valorizing agri-waste into functional ingredients. The process was guided by the Transformative Circular Product Blueprint, which integrates clean-label processing, IoT-enabled solar drying, and decentralized production. This model supports traceability, low energy use, and adaptation at the community scale. This study contributes to sustainable food innovation and aligns with Sustainable Development Goals (SDGs) 3 (Good Health and Well-being), 9 (Industry, Innovation and Infrastructure), and 12 (Responsible Consumption and Production).

Keywords: circular economy; sustainability by design; elderly nutrition; low-energy processing; solar drying technology; value proposition; IoT-based process monitoring (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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