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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Sylwia Sady & Alfred Błaszczyk & Bogdan Pachołek & Anna Muzykiewicz-Szymańska & Anna Nowak & Justyna Syguła-Cholewińska & Tomasz Sawoszczuk & Stanisław Popek & Małgorzata Krzywonos & Agnieszka Piekara, 2025. "Sustainable Management of Fruit By-Products Through Design Thinking: Development of an Innovative Food Product," Sustainability, MDPI, vol. 17(15), pages 1-20, August.
    • Handle: RePEc:gam:jsusta:v:17:y:2025:i:15:p:7164-:d:1719898
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    References listed on IDEAS

    as
    1. Erica Costantini & Kofi Armah Boakye-Yiadom & Alessio Ilari & Ester Foppa Pedretti & Daniele Duca, 2025. "Environmental Impact Assessment of New Sea Fennel-Based Food Products: Spice and Fermented Pickles," Sustainability, MDPI, vol. 17(5), pages 1-20, February.
    2. Wided Batat & Michela Addis, 2021. "Designing Food Experiences for Well-Being: A Framework Advancing Design Thinking Research from a Customer Experience Perspective," Post-Print hal-04470105, HAL.
    3. Alfred Błaszczyk & Sylwia Sady & Bogdan Pachołek & Dominika Jakubowska & Mariola Grzybowska-Brzezińska & Małgorzata Krzywonos & Stanisław Popek, 2024. "Sustainable Management Strategies for Fruit Processing Byproducts for Biorefineries: A Review," Sustainability, MDPI, vol. 16(5), pages 1-22, February.
    4. Olsen, Nina Veflen, 2014. "Design Thinking and Food Innovation," 2014 International European Forum, February 17-21, 2014, Innsbruck-Igls, Austria 199343, International European Forum on System Dynamics and Innovation in Food Networks.
    5. Esther Mayer-Miebach & Marta Adamiuk & Diana Behsnilian, 2012. "Stability of Chokeberry Bioactive Polyphenols during Juice Processing and Stabilization of a Polyphenol-Rich Material from the By-Product," Agriculture, MDPI, vol. 2(3), pages 1-15, September.
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