Sustainable Management of Fruit By-Products Through Design Thinking: Development of an Innovative Food Product

Sylwia Sady (), Alfred Błaszczyk, Bogdan Pachołek, Anna Muzykiewicz-Szymańska, Anna Nowak, Justyna Syguła-Cholewińska, Tomasz Sawoszczuk, Stanisław Popek, Małgorzata Krzywonos, Agnieszka Piekara and Dominika Jakubowska
Additional contact information
Sylwia Sady: Department of Natural Science and Quality Assurance, Institute of Quality Science, Poznań University of Economics and Business, al. Niepodleglosci 10, 61-875 Poznan, Poland
Alfred Błaszczyk: Department of Natural Science and Quality Assurance, Institute of Quality Science, Poznań University of Economics and Business, al. Niepodleglosci 10, 61-875 Poznan, Poland
Bogdan Pachołek: Department of Product Marketing, Institute of Marketing, Poznań University of Economics and Business, al. Niepodleglosci 10, 61-875 Poznan, Poland
Anna Muzykiewicz-Szymańska: Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, al. Powstancow Wielkopolskich 72, 70-111 Szczecin, Poland
Anna Nowak: Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, al. Powstancow Wielkopolskich 72, 70-111 Szczecin, Poland
Justyna Syguła-Cholewińska: Department of Microbiology, Institute of Quality Sciences and Product Management, Cracow University of Economics, Rakowicka 27, 31-510 Krakow, Poland
Tomasz Sawoszczuk: Department of Microbiology, Institute of Quality Sciences and Product Management, Cracow University of Economics, Rakowicka 27, 31-510 Krakow, Poland
Stanisław Popek: Department of Food Product Quality, Institute of Quality Sciences and Product Management, Cracow University of Economics, Rakowicka 27, 31-510 Krakow, Poland
Małgorzata Krzywonos: Department of Process Management, Faculty of Management, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland
Agnieszka Piekara: Department of Process Management, Faculty of Management, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland
Dominika Jakubowska: Department of Market and Consumption, Faculty of Economics, Olsztyn University of Warmia and Mazury, Plac Cieszynski 1, 10-957 Olsztyn, Poland

Sustainability, 2025, vol. 17, issue 15, 1-20

Abstract: Sustainable development and the circular economy have become key challenges in the modern food sector, calling for innovative solutions that reduce waste and promote the efficient use of resources. The aim of this study was to develop a functional food product by utilizing by-products from chokeberry processing, thereby contributing to circularity in food systems. The integration of design thinking with fermentation of chokeberry pomace is presented in this study as an approach to developing value-added food ingredients. Qualitative consumer research (focus group interviews, n = 36) identified preferences and expectations regarding functional foods containing by-products. Conducted by an interdisciplinary team, the project followed five stages, involving both qualitative and quantitative research. Liquid surface fermentation was performed using Aspergillus niger , selected for its proven ability to enhance the antioxidant capacity and polyphenol content of plant matrices. The optimal process was 2-day fermentation under controlled pH conditions with glucose supplementation, which significantly enhanced the quality and nutritional value of the final product. Antioxidant activity (ABTS, FRAP, CUPRAC assays), total polyphenols, anthocyanins, and proanthocyanidins were determined, showing significant increases compared to non-fermented controls. The outcome was the development of a dried, fermented chokeberry pomace product that meets consumer expectations and fulfils sustainability goals through waste reduction and innovative reuse of fruit processing by-products.

Keywords: sustainable food development; circular bioeconomy; fermented chokeberry pomace; Aspergillus niger; design thinking (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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