RT Journal Article
T1 Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model
A1 Chamorro Rivo, Franklin Noel
A1 Carpena Rodríguez, María
A1 Fraga Corral, María
A1 Echave Alvarez, Javier
A1 Riaz Rajoka, Muhammad Shahid
A1 Barba, Francisco J.
A1 Cao , Hui
A1 Xiao , Jianbo
A1 Prieto Lage, Miguel Ángel
A1 Simal Gándara, Jesús
K1 3101.08 Productos Agrícolas no Alimenticios
K1 3308 Ingeniería y Tecnología del Medio Ambiente
K1 3103.08 Gestión de la Producción Vegetal
AB 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
PB Food Chemistry
SN 03088146
YR 2022
FD 2022-02-15
LK http://hdl.handle.net/11093/3088
UL http://hdl.handle.net/11093/3088
LA eng
NO Food Chemistry, 370, 131315 (2022)
NO Financiado para publicación en acceso aberto: Universidade de Vigo/CISUG
NO Ministerio de Ciencia e Innovación | Ref. RYC-2017-22891
DS Investigo
RD 10-dic-2024