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Sustainability
Volume 17
Issue 15
10.3390/su17157164
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

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

by
Sylwia Sady
1,*,
Alfred Błaszczyk
1,
Bogdan Pachołek
2,
Anna Muzykiewicz-Szymańska
3,
Anna Nowak
3,
Justyna Syguła-Cholewińska
4,
Tomasz Sawoszczuk
4,
Stanisław Popek
5,
Małgorzata Krzywonos
6,
Agnieszka Piekara
6 and
Dominika Jakubowska
7
1
Department of Natural Science and Quality Assurance, Institute of Quality Science, Poznań University of Economics and Business, al. Niepodleglosci 10, 61-875 Poznan, Poland
2
Department of Product Marketing, Institute of Marketing, Poznań University of Economics and Business, al. Niepodleglosci 10, 61-875 Poznan, Poland
3
Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, al. Powstancow Wielkopolskich 72, 70-111 Szczecin, Poland
4
Department of Microbiology, Institute of Quality Sciences and Product Management, Cracow University of Economics, Rakowicka 27, 31-510 Krakow, Poland
5
Department of Food Product Quality, Institute of Quality Sciences and Product Management, Cracow University of Economics, Rakowicka 27, 31-510 Krakow, Poland
6
Department of Process Management, Faculty of Management, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland
7
Department of Market and Consumption, Faculty of Economics, Olsztyn University of Warmia and Mazury, Plac Cieszynski 1, 10-957 Olsztyn, Poland
*
Author to whom correspondence should be addressed.
Sustainability 2025, 17(15), 7164; https://doi.org/10.3390/su17157164 (registering DOI)
Submission received: 28 May 2025 / Revised: 2 August 2025 / Accepted: 4 August 2025 / Published: 7 August 2025
(This article belongs to the Special Issue Innovative Technologies in Food Engineering Towards Sustainability)
Versions Notes

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

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MDPI and ACS Style

Sady, S.; Błaszczyk, A.; Pachołek, B.; Muzykiewicz-Szymańska, A.; Nowak, A.; Syguła-Cholewińska, J.; Sawoszczuk, T.; Popek, S.; Krzywonos, M.; Piekara, A.; et al. Sustainable Management of Fruit By-Products Through Design Thinking: Development of an Innovative Food Product. Sustainability 2025, 17, 7164. https://doi.org/10.3390/su17157164

AMA Style

Sady S, Błaszczyk A, Pachołek B, Muzykiewicz-Szymańska A, Nowak A, Syguła-Cholewińska J, Sawoszczuk T, Popek S, Krzywonos M, Piekara A, et al. Sustainable Management of Fruit By-Products Through Design Thinking: Development of an Innovative Food Product. Sustainability. 2025; 17(15):7164. https://doi.org/10.3390/su17157164

Chicago/Turabian Style

Sady, Sylwia, Alfred Błaszczyk, Bogdan Pachołek, Anna Muzykiewicz-Szymańska, Anna Nowak, Justyna Syguła-Cholewińska, Tomasz Sawoszczuk, Stanisław Popek, Małgorzata Krzywonos, Agnieszka Piekara, and et al. 2025. "Sustainable Management of Fruit By-Products Through Design Thinking: Development of an Innovative Food Product" Sustainability 17, no. 15: 7164. https://doi.org/10.3390/su17157164

APA Style

Sady, S., Błaszczyk, A., Pachołek, B., Muzykiewicz-Szymańska, A., Nowak, A., Syguła-Cholewińska, J., Sawoszczuk, T., Popek, S., Krzywonos, M., Piekara, A., & Jakubowska, D. (2025). Sustainable Management of Fruit By-Products Through Design Thinking: Development of an Innovative Food Product. Sustainability, 17(15), 7164. https://doi.org/10.3390/su17157164

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