Abstract
Currently, agricultural production generates large amounts of organic waste, both from the maintenance of farms and crops, and from the industrialization of the product. Generally, these wastes are accumulated in landfills or burned, sometimes causing environmental problems. However, many scientific studies suggest that these residues are rich in bioactive compounds, so these matrices could be revalued for their use in food, cosmetic, or pharmaceutical industries. In this way, the circular and sustainable economy is favored, while obtaining products with high added value. In this case, this approach is applied to the residues generated from kiwi production, since numerous studies have shown the high content of kiwi in bioactive compounds of interest, such as phenolic compounds, vitamins, and carotenoids. These compounds have been reported for their antioxidant, anti-inflammatory, and antimicrobial activities, among other beneficial properties for health such as its use as prebiotic. Therefore, this article reviews the potential of residues derived from industrial processing and agricultural maintenance of kiwi as promising matrices for the development of new nutraceutical, cosmetic, or pharmacological products, obtaining, at the same time, economic returns and a reduction of the environmental impact of this industry, attaching it to the perspective of the circular economy.
Highlights
The kiwi is the best known fruit of the Actinidia genus (Actinidiaceae family), which has become a very popular product throughout the world due to its nutritional and organoleptic properties and its health benefits
It is native to China, and it is widely distributed, from regions with a tropical climate to areas with temperate-cold climates [1,2,3]. It comprises more than 70 species, of which three have great commercial interest: yellow (Actinidia chinensis), green (A. delicious), and resistant kiwi (A. arguta, known as kiwiberry) [4,5]
The latest data show that world kiwi production is around 4 million tons per year, with Asia in the lead and China standing as the region responsible for the half of world kiwi production [8,9]
Summary
The kiwi is the best known fruit of the Actinidia genus (Actinidiaceae family), which has become a very popular product throughout the world due to its nutritional and organoleptic properties and its health benefits. It is native to China, and it is widely distributed, from regions with a tropical climate to areas with temperate-cold climates [1,2,3] It comprises more than 70 species, of which three have great commercial interest: yellow (Actinidia chinensis), green (A. delicious), and resistant kiwi (A. arguta, known as kiwiberry) [4,5]. The latest data show that world kiwi production is around 4 million tons per year, with Asia in the lead and China standing as the region responsible for the half of world kiwi production [8,9] This fruit is consumed mostly raw; it is used for the production of juices, wines, jams, and ice creams, among other products [2]. The high awareness of society to adopt preventive health measures, such as a healthy and balanced diet and the use of food supplements with beneficial effects, has led to an increase in the demand for these new natural additives with bioactive capabilities such as having antioxidant, anti-inflammatory, or anti-cancer capabilities, as well as showing fewer side effects than synthetic ingredients [13]
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