Publicação
Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: a circular economy model
| Resumo: | 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. |
|---|---|
| Autores principais: | Chamorro Rivo, Franklin Noel |
| Outros Autores: | Carpena Rodríguez, María; Fraga-Corral, María; Echave Álvarez, Javier; Riaz Rajoka, Muhammad Shahid; Barba, Francisco Jose; Cao, Hui; Xiao, Jianbo; Prieto Lage, Miguel A.; Simal-Gandara, Jesus |
| Assunto: | Kiwi residues Circular economy Food applications Phenolic compounds Vitamins |
| Ano: | 2022 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867173049948700672 |
|---|---|
| author | Chamorro Rivo, Franklin Noel |
| author2 | Carpena Rodríguez, María Fraga-Corral, María Echave Álvarez, Javier Riaz Rajoka, Muhammad Shahid Barba, Francisco Jose Cao, Hui Xiao, Jianbo Prieto Lage, Miguel A. Simal-Gandara, Jesus |
| author2_role | author author author author author author author author author |
| author_facet | Chamorro Rivo, Franklin Noel Carpena Rodríguez, María Fraga-Corral, María Echave Álvarez, Javier Riaz Rajoka, Muhammad Shahid Barba, Francisco Jose Cao, Hui Xiao, Jianbo Prieto Lage, Miguel A. Simal-Gandara, Jesus |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Chamorro Rivo, Franklin Noel\"},{\"Person.name\":\"Carpena Rodríguez, María\"},{\"Person.name\":\"Fraga-Corral, María\",\"Person.identifier.orcid\":\"0000-0002-5663-9239\"},{\"Person.name\":\"Echave Álvarez, Javier\"},{\"Person.name\":\"Riaz Rajoka, Muhammad Shahid\"},{\"Person.name\":\"Barba, Francisco Jose\"},{\"Person.name\":\"Cao, Hui\"},{\"Person.name\":\"Xiao, Jianbo\"},{\"Person.name\":\"Prieto Lage, Miguel A.\",\"Person.identifier.orcid\":\"0000-0002-3513-0054\"},{\"Person.name\":\"Simal-Gandara, Jesus\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Chamorro Rivo, Franklin Noel Carpena Rodríguez, María Fraga-Corral, María Echave Álvarez, Javier Riaz Rajoka, Muhammad Shahid Barba, Francisco Jose Cao, Hui Xiao, Jianbo Prieto Lage, Miguel A. Simal-Gandara, Jesus |
| datacite.date.Accepted.fl_str_mv | 2022-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2021-11-12T11:50:25Z |
| datacite.date.embargoed.fl_str_mv | 2021-11-12T11:50:25Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Kiwi residues Circular economy Food applications Phenolic compounds Vitamins |
| datacite.titles.title.fl_str_mv | Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: a circular economy model |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Chamorro Rivo, Franklin Noel Carpena Rodríguez, María Fraga-Corral, María Echave Álvarez, Javier Riaz Rajoka, Muhammad Shahid Barba, Francisco Jose Cao, Hui Xiao, Jianbo Prieto Lage, Miguel A. Simal-Gandara, Jesus |
| dc.date.Accepted.fl_str_mv | 2022-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2021-11-12T11:50:25Z |
| dc.date.embargoed.fl_str_mv | 2021-11-12T11:50:25Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/24190 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Kiwi residues Circular economy Food applications Phenolic compounds Vitamins |
| dc.title.fl_str_mv | Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: a circular economy model |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | 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. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/cf988d0f-c4e9-4651-b593-ba2fdb4e05ab/download |
| funding.funder.alternateName_str_mv | EC |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100008530 |
| funding.funder.name_str_mv | European Commission |
| funding.name_str_mv | H2020 |
| id | ipb_a3a67424a213432ffda58fd17ebb12bf |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/24190 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/24190 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Chamorro Rivo, Franklin Noel Carpena Rodríguez, María Fraga-Corral, María Fraga-Corral, María https://www.ciencia-id.pt/1616-98AD-4546 1616-98AD-4546 http://orcid.org/0000-0002-5663-9239 0000-0002-5663-9239 Echave Álvarez, Javier Riaz Rajoka, Muhammad Shahid Barba, Francisco Jose Cao, Hui Xiao, Jianbo Prieto Lage, Miguel A. Prieto Lage, Miguel A. https://www.ciencia-id.pt/221E-1E00-AB74 221E-1E00-AB74 http://orcid.org/0000-0002-3513-0054 0000-0002-3513-0054 Simal-Gandara, Jesus |
| publishDate | 2022 |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engpt_PTCurrently, 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.application/pdfpt_PTValorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: a circular economy modelChamorro Rivo, Franklin NoelCarpena Rodríguez, MaríaPersonalFraga-Corral, MaríaDSpacehttp://dspace.org/items/446f0a90-be7c-4111-9949-42475fda0e6aDSpacehttp://dspace.org/items/446f0a90-be7c-4111-9949-42475fda0e6aFraga-CorralMariaCiência IDhttps://www.ciencia-id.pt1616-98AD-4546ORCIDhttp://orcid.org0000-0002-5663-9239Researcher IDhttps://www.researcherid.comG-7335-2017Scopus Author IDhttps://www.scopus.com56346469200Echave Álvarez, JavierRiaz Rajoka, Muhammad ShahidBarba, Francisco JoseCao, HuiXiao, JianboPersonalPrieto Lage, Miguel A.DSpacehttp://dspace.org/items/13260615-fd28-4b8b-9dd4-8a8466007579DSpacehttp://dspace.org/items/13260615-fd28-4b8b-9dd4-8a8466007579PrietoMiguel A.Ciência IDhttps://www.ciencia-id.pt221E-1E00-AB74ORCIDhttp://orcid.org0000-0002-3513-0054Researcher IDhttps://www.researcherid.comG-4516-2011Scopus Author IDhttps://www.scopus.com35937495700Scopus Author IDhttps://www.scopus.com57207755963Simal-Gandara, JesusHostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf1873-7072DOIIsPartOf10.1016/j.foodchem.2021.1313152021-11-12T11:50:25Z20222022-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/24190http://purl.org/coar/access_right/c_abf2open accessKiwi residuesCircular economyFood applicationsPhenolic compoundsVitamins2983348 bytesEuropean CommissionSustainable 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 applicationsH2020Crossref Funder IDhttp://doi.org/10.13039/501100008530literaturehttp://purl.org/coar/resource_type/c_6501journal article2022http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/cf988d0f-c4e9-4651-b593-ba2fdb4e05ab/downloadFood Chemistry370131315 |
| spellingShingle | Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: a circular economy model Chamorro Rivo, Franklin Noel Kiwi residues Circular economy Food applications Phenolic compounds Vitamins |
| status | SINGLETON |
| subject.fl_str_mv | Kiwi residues Circular economy Food applications Phenolic compounds Vitamins |
| title | Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: a circular economy model |
| title_full | Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: a circular economy model |
| title_fullStr | Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: a circular economy model |
| title_full_unstemmed | Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: a circular economy model |
| title_short | Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: a circular economy model |
| title_sort | Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: a circular economy model |
| topic | Kiwi residues Circular economy Food applications Phenolic compounds Vitamins |
| topic_facet | Kiwi residues Circular economy Food applications Phenolic compounds Vitamins |
| url | http://hdl.handle.net/10198/24190 |
| visible | 1 |