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In contrast to the historical development of short food supply chains (SFSCs) in North America and Europe, the institutional and political environment in Chile has been characterized by market liberalization and the promotion of food exports, relegating the adoption of SFSCs to conditions of informality, uncertain quality, and low prices in the domestic market. In the last decade, this situation has begun to change as incomes have risen and consumers have become more aware of food quality. The present research analyzes the adoption of SFSC in Chilean organic and agroecological farmers’ organizations. Using the method of qualitative comparative analysis for crisp sets, three configurations of favorable conditions for the adoption of SFSC are identified, related to the types of products and services offered by the organizations to their members. This provides valuable background information for the formulation of public policies that promote a transformation toward more equitable and sustainable food systems.

In this study the dietary fibre (DF) of fresh and processed murta berries was characterised with respect to bioactive and antioxidant properties. DF content was determined by three different methods (AOAC, dialysis membrane and indigestible fraction methods) comparing their effectiveness. The antioxidant activity of phenolic compounds (PC) in purée, fruit leather and isolated DF of murta berries was evaluated by DPPH and ORAC assays. Total phenolics and flavonoids linked to DF were determined by colorimetric tests, while PC profiles in the respective murta products were identified by HPLC. DF concentration was > 50 g/100 g dm, fluctuating between 52.03 ± 1.32 and 57.18 ± 0.61 g/100 g dm, exhibiting simultaneously high antioxidant activity, with ORAC values of 38,190 ± 661 and 26,425 ± 1399 µmol Trolox equivalent/100 g dm in the isolated DF of fresh murta berries and processed murta fruit leather respectively, which enabled a classification as antioxidant dietary fibre. Total phenolics and flavonoids linked to DF retained a high concentration in the fruit leather, implying a favourable effect of processing. Gallic acid and pyrogallol were found associated to DF, at a level of 34.03 ± 1.17 and 631.07 ± 22.10 mg/100 g dm in the fresh berries respectively, which conferred to murta berries a functional property not yet reported.HighlightsMurta berries retained high level of antioxidant dietary fibre even as processed fruit leather.Phenolic compounds increase in processed murta fruit leather.Flavonoids predominate as phenolic components of murta fruit leather.Gallic acid and pyrogallol are the main antioxidant constituents of murta dietary fibre.Pyrogallol is liberated only after dietary fibre of murta reached colon area..