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Food Chem

Title:		Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model
Author(s):		Chamorro F; Carpena M; Fraga-Corral M; Echave J; Riaz Rajoka MS; Barba FJ; Cao H; Xiao J; Prieto MA; Simal-Gandara J;
Address:		"Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain. Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; Centro de Investigacao de Montanha (CIMO), Instituto Politecnico de Braganca, Campus de Santa Apolonia, 5300-253 Braganca, Portugal. Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Fo-rensic Medicine Department, Universitat de Valencia, Faculty of Pharmacy, Avda, Vicent Andres Estelles, s/n, Burjassot 46100, Valencia, Spain. Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; International Reserch Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China. Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain. Electronic address: jsimal@uvigo.es"
Journal Title:		Food Chem
Year:		2022
Volume:		20211006
Issue:
Page Number:		131315 -
DOI:		10.1016/j.foodchem.2021.131315
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
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"
Keywords:		Agriculture Antioxidants *Food Additives Food Industry *Fruit Seeds Circular economy Food applications Kiwi residues Phenolic compounds Vitamins;
Notes:		"MedlineChamorro, 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 eng England 2021/11/19 Food Chem. 2022 Feb 15; 370:131315. doi: 10.1016/j.foodchem.2021.131315. Epub 2021 Oct 6"