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Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: a circular economy model

2022Journal article Open access
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dc.contributor.authorChamorro Rivo, Franklin Noel
dc.contributor.authorCarpena Rodríguez, María
dc.contributor.authorFraga-Corral, María
dc.contributor.authorEchave Álvarez, Javier
dc.contributor.authorRiaz Rajoka, Muhammad Shahid
dc.contributor.authorBarba, Francisco Jose
dc.contributor.authorCao, Hui
dc.contributor.authorXiao, Jianbo
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorSimal-Gandara, Jesus
dc.date.accessioned2021-11-12T11:50:25Z
dc.date.available2021-11-12T11:50:25Z
dc.date.issued2022
dc.description.abstractCurrently, 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.pt_PT
dc.description.sponsorshipThe research leading to these results was supported by MICINN supporting the Ramón y Cajal grant for M.A. Prieto (RYC-2017-22891); by Xunta de Galicia for supporting the program EXCELENCIA-ED431F 2020/12, the post-doctoral grant of M. Fraga-Corral (ED481B-2019/096), the pre-doctoral grant of M. Carpena (ED481A 2021/313), the program BENEFICIOS DO CONSUMO DAS ESPECIES TINTORERA-(CO-0019-2021) that supports the work of F. Chamorro and by the program Grupos de Referencia Competitiva (GRUPO AA1-GRC 2018) that supports the work of J. Echave. Authors are grateful to Ibero-American Program on Science and Technology (CYTED—AQUA-CIBUS, P317RT0003), to the Bio Based Industries Joint Undertaking (JU) under grant agreement No 888003 UP4HEALTH Project (H2020-BBI-JTI-2019). The JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium. The project SYSTEMIC Knowledge hub on Nutrition and Food Security, has received funding from national research funding parties in Belgium (FWO), France (INRA), Germany (BLE), Italy (MIPAAF), Latvia (IZM), Norway (RCN), Portugal (FCT), and Spain (AEI) in a joint action of JPI HDHL, JPI-OCEANS and FACCE-JPI launched in 2019 under the ERA-NET ERA-HDHL (n° 696295). Funding for open access charge: Universidade de Vigo/CISUG.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationChamorro, Franklin; Carpena, María; Fraga-Corral, María; Echave, Javier; Riaz Rajoka, Muhammad Shahid; Barba, Francisco J.; Cao, Hui; Xiao, Jianbo; Prieto Lage, Miguel A.; Simal-Gandara, Jesus (2021). Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model. Food Chemistry. ISSN 1873-7072. 370, p. 1-16pt_PT
dc.identifier.doi10.1016/j.foodchem.2021.131315pt_PT
dc.identifier.issn1873-7072
dc.identifier.urihttp://hdl.handle.net/10198/24190
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationSustainable and cost-effective production process for the upcycling of olive, grape and nut by-products into 4 natural and healthy ingredients for nutraceutical and cosmetic applications
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectKiwi residuespt_PT
dc.subjectCircular economypt_PT
dc.subjectFood applicationspt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectVitaminspt_PT
dc.titleValorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: a circular economy modelpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleSustainable and cost-effective production process for the upcycling of olive, grape and nut by-products into 4 natural and healthy ingredients for nutraceutical and cosmetic applications
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/888003/EU
oaire.citation.startPage131315pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume370pt_PT
oaire.fundingStreamH2020
person.familyNameFraga-Corral
person.familyNamePrieto Lage
person.givenNameMaria
person.givenNameMiguel A.
person.identifier1054547
person.identifier107688
person.identifier.ciencia-id1616-98AD-4546
person.identifier.ciencia-id221E-1E00-AB74
person.identifier.orcid0000-0002-5663-9239
person.identifier.orcid0000-0002-3513-0054
person.identifier.ridG-7335-2017
person.identifier.ridG-4516-2011
person.identifier.scopus-author-id56346469200
person.identifier.scopus-author-id35937495700
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.nameEuropean Commission
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication446f0a90-be7c-4111-9949-42475fda0e6a
relation.isAuthorOfPublication13260615-fd28-4b8b-9dd4-8a8466007579
relation.isAuthorOfPublication.latestForDiscovery446f0a90-be7c-4111-9949-42475fda0e6a
relation.isProjectOfPublication9980c0d6-0317-49a0-a44d-b8aedf2294a5
relation.isProjectOfPublication.latestForDiscovery9980c0d6-0317-49a0-a44d-b8aedf2294a5

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