Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model. (15th February 2022)

• Record Type: Journal Article
• Authors: Chamorro, F.; Carpena, M.; Fraga-Corral, M.; Echave, J.; Riaz Rajoka, Muhammad Shahid; Barba, Francisco J.; Cao, Hui; Xiao, Jianbo; Prieto, M.A.; Simal-Gandara, J.
• Is Part Of: Food chemistry. Volume 370(2022)
• Publication Date: 2022-02-15
• Subjects: Kiwi residues -- Circular economy -- Food applications -- Phenolic compounds -- Vitamins; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131315
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Global awareness of the remaining bioactive compounds in kiwi agricultural waste and food industry by-products; Biological properties of kiwi bioactive compounds for applications in food, cosmetic or pharmaceutical industries; Promoting circular and sustainable economy for recovering high added-value products; Surplus kiwi production with high content of bioactive compounds, such as phenolic compounds, vitamins and carotenoids; Helping the industry to move towards a sustainable and environmentally friendly production system. Abstract: Currently, agricultural production generates large amounts of organic waste, both from the maintenance of farms and crops (agricultural wastes) and from the industrialization of the product (food industry waste). In the case of Actinidia cultivation, agricultural waste groups together leaves, flowers, stems and roots while food industry by-products are represented by discarded fruits, skin and seeds. All these matrices are now underexploited and so, they can be revalued as a natural source of ingredients to be applied in food, cosmetic or pharmaceutical industries. Kiwifruit composition (phenolic compounds, volatile compounds, vitamins, minerals, dietary fiber, etc.) is an outstanding basis, especially for its high content in vitamin C and phenolic compounds. These compounds possess antioxidant, anti-inflammatory or antimicrobial activities, among other beneficial properties for health, but stand out for their digestive enhancement and prebiotic role. Although the biological properties of kiwi fruit have been analyzed, few studies show the high content of compounds with biological functions present in these by-products. Therefore, agricultural and food industry wastes derived from processing kiwi are regarded as useful matrices for the development of innovative applications in the food (pectins, softeners, milk coagulants, and colorants), cosmetic (ecological pigments) and pharmaceutical industry (fortified, functional, nutraceutical, or prebiotic foods). This strategy will provide economic and environmental benefits, turning this industry into a sustainable and environmentally friendly production system, promoting a circular and sustainable economy.