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dc.contributor.authorChamorro Rivo, Franklin Noel 
dc.contributor.authorCarpena Rodríguez, María 
dc.contributor.authorFraga Corral, María 
dc.contributor.authorEchave Alvarez, Javier 
dc.contributor.authorRiaz Rajoka, Muhammad Shahid
dc.contributor.authorBarba, Francisco J.
dc.contributor.authorCao, Hui
dc.contributor.authorXiao, Jianbo
dc.contributor.authorPrieto Lage, Miguel Angel
dc.contributor.authorSimal Gándara, Jesús 
dc.date.accessioned2022-02-18T12:39:46Z
dc.date.available2022-02-18T12:39:46Z
dc.date.issued2022-02-15
dc.identifier.citationFood Chemistry, 370, 131315 (2022)spa
dc.identifier.issn03088146
dc.identifier.urihttp://hdl.handle.net/11093/3088
dc.descriptionFinanciado para publicación en acceso aberto: Universidade de Vigo/CISUG
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 economyen
dc.description.sponsorshipMinisterio de Ciencia e Innovación | Ref. RYC-2017-22891spa
dc.description.sponsorshipXunta de Galicia | Ref. ED431F 2020/12spa
dc.description.sponsorshipXunta de Galicia | Ref. ED481B-2019/096spa
dc.description.sponsorshipXunta de Galicia | Ref. ED481A 2021/313spa
dc.language.isoengspa
dc.publisherFood Chemistryspa
dc.relationinfo:eu-repo/grantAgreement/MICINN//RYC-2017-22891/ES
dc.rightsAttribution 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.titleValorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy modelen
dc.typearticlespa
dc.rights.accessRightsopenAccessspa
dc.relation.projectIDinfo:eu-repo/grantAgreement/EU/H2020/888003spa
dc.relation.projectIDinfo:eu-repo/grantAgreement/EU/H2020/696295spa
dc.identifier.doi10.1016/j.foodchem.2021.131315
dc.identifier.editorhttps://linkinghub.elsevier.com/retrieve/pii/S0308814621023219spa
dc.publisher.departamentoQuímica analítica e alimentariaspa
dc.publisher.grupoinvestigacionInvestigacións Agrarias e Alimentariasspa
dc.subject.unesco3101.08 Productos Agrícolas no Alimenticiosspa
dc.subject.unesco3308 Ingeniería y Tecnología del Medio Ambientespa
dc.subject.unesco3103.08 Gestión de la Producción Vegetalspa
dc.date.updated2022-02-17T14:16:33Z
dc.computerCitationpub_title=Food Chemistry|volume=370|journal_number=|start_pag=131315|end_pag=spa


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    Attribution 4.0 International
    Except where otherwise noted, this item's license is described as Attribution 4.0 International