APPLICATION OF THE RE-CYCLING METHOD TO SUPPORT DESIGN FOR AND FROM END-OF-LIFE.

Nowadays, the world is shifting towards a more sustainable way of life, and product designers have an important part in this change. They have to eco(re)design their products to make them environmentally conscious throughout their lifecycle, and especially at their end-of-life (EoL). However, one can observe that synergy between product designers and recycling-chains stakeholders is lacking, mainly due to their weak communication. While many design-for-EoL approaches coexist in the literature, design from EoL must also be taken into account to fully develop a circular economy.RE-CYCLING is an innovative design approach that supports both design for and from EoL. This paper focuses on the recycling EoL-option and the validation of the associated indicators. To validate the design-for-recycling indicators, the recyclability of three smartphones is assessed. It is expected that indicators provide a similar score as none of them was designed to be recycled; results comply with expectations. In parallel, the convenience of using recycled materials in smartphones is analysed to validate our design-from-recycling indicators. It is found that the proposed indicators can indeed support designers integrating recycled materials in products.

Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly

The replacement of sucrose by new noncariogenic and low glycaemic index sweeteners (isomaltulose and tagatose) and the addition of natural watermelon juice in jelly have been assessed in terms of composition, texture, colour, antioxidant activity, microbiology, and sensory properties. These analyses were performed initially and after 15 days of storage. Furthermore, the values were compared with those obtained in the analyses of a commercial watermelon jelly. The results showed that the antioxidant activity increased with the storage time in the control sample and in samples combining isomaltulose and tagatose. In addition, noncariogenic and low glycaemic index sweeteners did not affect the instrumental texture. However, the colour changed, especially in the sample containing tagatose only. Finally, the dessert containing tagatose and isomaltulose in equal proportion achieved a similar score in the sensory evaluation as the commercial one, showing the feasibility of using these sweeteners to reformulate watermelon jelly.