Search Results (16)

Background/Objectives: Growing interest in natural, health-promoting ingredients for functional foods, nutraceuticals, and cosmetics has increased the demand for bioactive compounds from kiwi (Actinidia deliciosa). This study aimed to assess the antioxidant, anti-inflammatory, and antithrombotic properties of amphiphilic bioactives extracted from kiwi fruit and its by-products, including peel, seeds, and pulp. Methods: Bioactive compounds were extracted and analyzed using liquid chromatography–mass spectrometry (LC–MS) and attenuated total reflectance–Fourier transform infrared (ATR–FTIR) spectroscopy. Antioxidant activity was evaluated using DPPH and ABTS radical scavenging assays. Anti-inflammatory and antithrombotic effects were assessed through inhibition of platelet aggregation induced by platelet-activating factor (PAF) and adenosine diphosphate (ADP) in human platelets. Results: All extracts showed significant antioxidant activity. FTIR and LC–MS analyses confirmed the presence of phenolics, flavonoids, carotenoids, and polar lipids. Kiwi peel extract exhibited the strongest inhibition of PAF- and ADP-induced platelet aggregation, attributed to its higher content of phenolics and unsaturated polar lipids. LC–MS data indicated a favorable fatty acid profile with high omega-9 levels and a low omega-6/omega-3 ratio. Polar lipid structural analysis revealed a predominance of phospholipids with unsaturated fatty acids at the sn-2 position. Conclusions: Kiwi by-products are valuable sources of health-promoting bioactives with antioxidant and anti-inflammatory potential. These findings support their incorporation into nutraceutical, nutricosmetic, and cosmeceutical products and lay the groundwork for further studies on safety, efficacy, and practical application. Full article

(1) Background: Kiwifruit is a globally valued fruit. Its industrial processing produces a substantial amount of waste, particularly peels, which present an appealing potential source of bioactive compounds. This study focuses on optimizing the extraction of phenolics from kiwi peels using a water bath (WB) and infrared irradiation (IR) and assessing their biological activities. (2) Methods: Optimal conditions for polyphenol extraction from kiwifruit peels, in terms of temperature and time, were determined using Response Surface Methodology. Total phenolic content (TPC) was measured by the Folin–Ciocalteu method, and antioxidant activity was assessed utilizing the DPPH method. Antibacterial activities against Bacillus cereus, Staphylococcus aureus, Escherichia coli, and Salmonella Typhimurium were determined using the minimum inhibitory concentration (MIC). The lyophilized extract was tested for its anticancer effect on A549 lung cancer cell lines. The phytochemical profiles of the WB and IR extracts were analyzed through High-Performance Liquid Chromatography (HPLC). (3) Results: The optimal extraction conditions for the WB method were found to be 75 °C for 35 min, and 90 °C for 5 min for IR. The corresponding TPC obtained by IR was 21 mg GAE/g DM, which was 4.4 times higher than that obtained by WB (4.8 mg GAE/g DM). This indicates that IR was more efficient in extracting phenolics from kiwi peels. The antioxidant activity under the optimum conditions of WB and IR was 14 mg TE/g DM and 16 mg TE/g DM, respectively. Both the WB and IR extracts demonstrated antibacterial activity against B. cereus with an MIC value of 25 mg/mL. Additionally, the IR extract displayed an antibacterial effect against S. aureus, with an MIC value of 50 mg/mL. The WB and IR kiwi peel extracts were effective in significantly reducing A549 cell viability at 50 µg/mL and 100 µg/mL, respectively. Caffeic acid (0.54 ppm) and catechin (5.44 ppm) were the major polyphenols identified in WB and IR extracts, as determined by HPLC. (4) Conclusions: IR was more efficient in extracting phenolics from kiwi peels than WB. The findings also suggest that kiwi peel can be effectively utilized as an antioxidant, antibacterial, and anticancer agent. Full article

Kiwi’s increased popularity as a healthy fruit with several agro-food applications has increased the amount of bio-waste produced like leaf, peel, and seed by-products, usually combined to form a kiwi pomace, which increases the environmental footprint of kiwi fruit and waste management costs. The aim of the present study is to thoroughly review and outline the nutritional content and bioactive components of both kiwi fruit and its by-products, as well as the innovative approaches to obtain and valorize kiwi’s bioactives, phytochemicals, vitamins, and nutrients in several functional food products, nutraceuticals, and cosmetics applications with health-promoting properties. The antioxidant and anti-inflammatory properties and mechanisms of action of the extracted polyphenols, flavonoids, flavones, organic acids, and other bioactive components in both the fruit and in its functional products are also elucidated. Emphasis is given to those bioactive ingredients and extracts from kiwi by-products that can be valorized in various functional foods, supplements, nutraceuticals, nutricosmetics, cosmeceuticals, and cosmetics-related applications, with antioxidant and anti-inflammatory health-promoting properties. Characteristic examples with reported health benefits are the functional kiwi fruit jelly (FKJ),fermented kiwi fruit products like wine, starchy kiwi fruit flour (SKF), and kiwi-derived functional protein bars, cheese and flour, as well as several nutraceuticals and functional cosmetics with kiwi bioactives improving their antioxidant, antiaging, and photoprotective properties, collagen synthesis, skin density, hydration, elasticity, and the wound healing process, while beneficially reducing skin roughness, wrinkles, hyperpigmentation, keratinocyte death, and DNA and cell damage. The limitations and future perspectives for these kiwi bioactive-based applications are also discussed. Full article

Kiwi wine (KW) is tipically made by fermenting juice from peeled kiwifruit, resulting in the disposal of peel and pomace as by-products. However, the peel contains various beneficial compounds, like phenols and flavonoids. Since the peel is edible and rich in these compounds, incorporating it into the fermentation process of KW presents a potential solution to minimize by-product waste. This study compared the aroma and taste profiles of KW from peeled (PKW) and unpeeled (UKW) kiwifruits by combining intelligent sensory technology, GC-MS, and ¹H-NMR. Focusing on aroma profiles, 75 volatile organic compounds (VOCs) were identified in KW fermented with peel, and 73 VOCs in KW without peel, with 62 VOCs common to both. Among these compounds, rose oxide, D-citronellol, and bornylene were more abundant in UKW, while hexyl acetate, isoamyl acetate, and 2,4,5-trichlorobenzene were significantly higher in PKW. For taste profiles, E-tongue analysis revealed differences in the taste profiles of KW from the two sources. A total of 74 molecules were characterized using ¹H-NMR. UKW exhibited significantly higher levels of tartrate, galactarate, N-acetylserotonin, 4-hydroxy-3-methoxymandelate, fumarate, and N-acetylglycine, along with a significantly lower level of oxypurinol compared to PKW. This study seeks to develop the theoretical understanding of the fermentation of kiwifruit with peel in sight of the utilization of the whole fruit for KW production, to increase the economic value of kiwifruit production. Full article

Wastewater treatment has attracted much attention in recent years as a potential source of water, and there are some concerns about its safety for human use. Eco-friendly and cost-effective adsorbent materials were successfully synthesized from several peels, such as orange, banana, pomegranate, avocado, kiwi, etc., and were used as natural adsorbents or as activated carbons derived from these peels for water and wastewater treatment. In this review, the latest research focusing on the effective modification of these peels for the removal of several pollutants found in wastewaters are summarized and compared, such as pharmaceuticals, dyes, heavy metals, and anions that are released in waste and have a negative impact on human and animal health. In this review, focus is given to activated carbon produced from fruit peels. Moreover, fruit peels as adsorbent materials, without previously being converted to activated carbon, are of limited use in the recent literature. Full article

(1) Background: Overweight and obesity are emerging global problems causing multiple health complications. Excessive fat tissue content leads to chronic inflammation, which is why antioxidative compounds that could potentially reduce these processes are possible agents that could be supplemented in order to prevent metabolic complications of overweight and obesity. Apples and dwarf kiwis are good sources of antioxidative agents such as quercetin and chlorogenic acid. The aim of this study was to assess if apple and dwarf kiwi nutraceutical supplementation can improve the metabolic parameters of overweight adults. (2) Methods: 43 participants were enrolled in the double-blinded pilot study: 21 in the supplementation group and 22 in the placebo group. The one 1000 mg nutraceutical capsule contained 10% Chopin apple peel extract, 10% whole dwarf kiwi fruit extract, 75% Chopin apple core extract, and 5% rapeseed peptides. The supplementation group received two capsules/day for 60 days. (3) Results: The supplementation of the apple and kiwi product resulted in a lowering of ALT in the supplementation group (from 29.65 ± 19.02 UI/L to 23.80 ± 13.76 UI/L; p = 0.01). Subgroup analysis in men and women showed a significant decrease in total cholesterol level (from 220.15 ± 36.69 mg/dL to 208.43 ± 37.09 mg/dL; p = 0.04), non-HDL cholesterol (from 161.17 ± 41.00 mg/dL to 145.69 ± 41.75 mg/dL; p = 0.02) and ALT (from 25.41 ± 12.05 UI/L to 19.07 ± 6.13 UI/L; p = 0.01) in women and triglycerides levels (from 212.74 ± 127.15 mg/dL to 155.63 ± 80.61 mg/dL; p = 0.047) in men. (4) Conclusions: The supplementation of nutraceuticals from apples and dwarf kiwi led to improvements in lipid profile. It can be a possible new agent for counteracting overweight metabolic complications, however, larger group studies and more detailed tests are needed to support these preliminary findings. Full article

Kiwi fruit is a member of the “Actinidiaceae” family, with over 76 species and cultivars with a wide range of sensory attributes. The kiwi fruit is one of the most popular fruits in the world, and it is high in nutrients such as vitamins, phytochemicals, and minerals. Candies have a low nutritional value because of their principal constituents, which include gelling agents and sugar. In comparison to conventional candy, the goal of this project is to make a natural and healthy dehydrated candy utilizing fresh kiwi fruit. The fruits were obtained from the local market of Faisalabad. Two types of dehydrated kiwi candies were prepared (T1: peeled; T2: unpeeled). In the last step, the sweets were kept in a dehydrator at 50 degrees Celsius for 24 h. Candy’s physiochemical, color measurements, and sensory characteristics were assessed. In all physio-chemical and sensory evaluations, the unpeeled candy produced the best results. The unpeeled candy’s TSS value, titratable acidity, pH, and vitamin C content was 77.9°, 0.36%, 4.5, and 37 mg, respectively. Unpeeled candy has a slightly darker color as compared to peeled candy, and color values L*, a*, and b* were 43.89, 0.43, and 11.34, respectively. Candy’s sensory study employing a nine-point hedonic scale reveals the highest consumer acceptability in terms of flavor, scent, mouthfeel, and texture. Full article

Fruit seed oils are of new interest due to their significant properties and can be a good opportunity to recover fruit waste. Actinidia arguta (baby kiwi) fruits are a novelty in the market and berries can be consumed with the peels. Due to their limited shelf life, fruits are very perishable and the waste management techniques used post-harvest are an important issue. Berry waste can be reused, for biological flows focused on food losses and waste reduction. Therefore, baby kiwi fruit samples were collected from the Ortofruititalia company orchards in Cuneo, Italy, and then processed and analysed for seed oil constituents using standard analytical methods. The results of this study indicate that unsaturated fatty acids were the most dominant fatty acids (92.6 g/100 g) in comparison with saturated (7.4 g/100 g). In addition, α-linoleic acid (82.7 g/100 g) was the most dominant unsaturated fatty acid. Additionally, γ-Tocopherol (0.023 g/100 g) was the most dominant tocopherol in this study. Extraction of seed oil from these berries could be proposed as an option for obtaining high-added-value oils for pharmaceutical cosmetics, among other uses. Full article

This work reports the results of a study carried out to verify the applicability of the CEN EN 13751 method, based on the photo-stimulated luminescence (PSL) technique, for the identification of irradiated fruit. A total of 15 types of fresh and dried fruit not irradiated and irradiated (0.5 and 1 kGy) were tested. Preliminary tests were performed on samples of fresh kiwis, lemons, mangoes, oranges, papayas, pineapples and tangerines, dried dates, dried prunes and raisins. Successively, an inter-comparative test was organized, whereby four Italian official control laboratories analyzed eight matrices, namely, kiwi, orange, dried fig, raisin, hazelnut, peanut, pistachio and walnut. The results indicated considerable differences in the radiation PSL sensitivities of the different types of fruit as well as among the PSL responses obtained from different batches of the same fruit. The best results were obtained with some types of dried fruit, namely, pistachios, peanuts, dried figs and raisins. Irradiated fresh fruit generally gave non-positive results, mainly intermediate and even very close to the negative threshold. Tests performed on kiwi, mango and orange samples indicated that the parts of the fruit peel close to the stem, which are more wrinkled, provide better results. Full article

The peels of many fruits are rich sources of nutrients, although they are not commonly consumed. If they are properly decontaminated, they can be used as healthy food ingredients reducing food waste. The objective was to apply thermosonication processes to kiwi peel and evaluate the impact on Listeria innocua survival (a non-pathogenic surrogate of L. monocytogenes) and key nutrients and quality indicators: proteins, fibers, minerals (Ca, K, Mg, Na, and P), chlorophylls, and phenolic contents. Kiwi peels were artificially inoculated with L. innocua and thermal and thermosonication treatments were performed at 55 °C and 60 °C for 30 and 15 min maximum, respectively. Bacteria were enumerated through treatment time, and quality indicators were assessed before and at the end of treatments. A Weibull model with a decimal reduction time (D-value) was successfully used in L. innocua survival data fits. Results showed that coupling temperature to ultrasound had a synergistic effect on bacteria inactivation with significant decreases in D-values. Thermosonication at 60 °C was the most effective in terms of protein, fiber, chlorophylls, and phenolics retention. Minerals were not significantly affected by all treatments. Applying thermosonication to kiwi peel was more effective for decontamination than thermal treatments at the same temperature while allowing the retention of healthy compounds. Full article

Kiwi fruit samples (Actinidia deliciosa Planch, cv. Hayward) represent a suitable and good source for fibers obtainment as well as for polyphenolic and carotenoid extraction. With this aim, in this study they were submitted to a double phase extraction to separate insoluble fibers by an organic phase containing lipophilic substances and an hydroalcoholic phase containing polyphenols and soluble fibers. Insoluble fibers could be separated by filtration and sent to be micronized and reused. Hydroalcoholic fractions were then furtherly fractionated by solid-phase extraction. Data coming from the color CIEL*a*b* and the HPLC-DAD analyses of the extracts were compared and correlate with those coming from the SPME-GC/MS analysis of either the finely shredded peels or of the extracts. The obtained extracts were also submitted to anti-radical activity evaluation and anti-Candida activity. Results show that all of the obtained residues are value added products. Hypotheses were also made about the nature and the possible recycle of the obtained purified solid residue. Full article

The rapid increase in the production of hardy kiwi fruit (A. arguta) since the beginning of the 21st century has required the development of new cultivation technologies and postharvest handling procedures in order to extend the supply and transport of the fruit to distant markets. Fruit storage focuses on the inhibition of ripening processes regulated by ethylene activity or respiration. Both of these are effectively regulated by appropriate concentrations of O₂ and CO₂ in the atmosphere surrounding the fruit. In this study, the effect of the concentration of both gases in the cold room on the physico-chemical indices of fruit quality, i.e., mass loss, firmness, soluble solids and monosaccharides content, titratable acidity and acid content, and color of the peel was evaluated. Studies have shown that high CO₂ concentrations inhibit ripening processes more effectively than low O₂ concentrations. Softening of berries as well as an increase in soluble solid contents was recorded during the first 4 weeks of storage in the fruit. However, the increase in monosaccharides was fairly stable throughout the study period. The increase in soluble solids content as well as the loss of acidity were more strongly determined by CO₂ than O₂, although the acid content in a 10% CO₂ atmosphere did not change. Additionally, the fruits were greener after storage in 10% CO₂, but the weakness was skin dulling and darkening. The results indicate that the use of high CO₂ concentrations (5–10%) effectively inhibits ripening processes in fruit. After 12 weeks of storage, the fruit was still not suitable for direct consumption, which suggests that the storage period can be extended further. Full article

Recently, the use of natural products for the synthesis of carbon dots (CDs) has received much attention. Herein, leftover kiwi (Actinidia Deliciosa) fruit peels were successfully turned into beneficial fluorescent carbon dots (KN-CDs) via the hydrothermal-carbonization route. KN-CDs 1 and KN-CDs 2 were prepared without and with ammonium hydroxide, respectively. KN-CDs 1 and KN-CDs 2 were systematically characterized by various analytical techniques. Synthesized KN-CDs showed spherical-shaped morphology with narrow size distribution and excellent optical properties with excitation-independent behaviors. The quantum yields of KN-CDs 1 and KN-CDs 2 were calculated as 14 and 19%, respectively. Additionally, the KN-CDs possess excellent prolonging and photostability. Because of the excellent optical properties of KN-CDs, they were utilized as fluorescent sensors. The strong fluorescence of the KN-CDs was selectively quenched by Fe³⁺ ion, and quenching behavior showed a linear correlation with the concentrations of Fe³⁺ ion. KN-CDs 1 and KN-CDs 2 showed the detection of Fe³⁺ ions within the concentration range of 5–25 µM with the detection limit of 0.95 and 0.85 µM, respectively. Based on the turn-off sensing by the detection of Fe³⁺ ions, KN-CDs would be a promising candidate as a selective and sensitive fluorescent sensor. Full article

The consumer acceptability of the fruit is very important aspect of distribution. Consumers expect high-quality fruit with high pro-health values. The intention of the research was to assess the quality of hardy kiwi fruit changes during storage in order to provide consumers with high-quality fruit and nutraceutical content. A particular challenge was to assess the storage capacity of the new Polish variety ‘Bingo’^PBR. This is a protected Plant Breeder’s Right (PBR) cultivar in accordance with the Union Internationale pour la Protection des Obtentions Vegetates (UPOV). The storage quality of the fruit of the ‘Bingo’ cultivar was assessed in contrast to the fruit of the ‘Ananasnaya’ cultivar, the basic minikiwi cultivar. The experiment assessed the effect of the fruit ripeness phase during harvest (°Brix −7.7 and 9.0) and the effect of the storage conditions, i.e., normal atmosphere cold store (0.1% CO₂: 21% O₂) versus controlled atmosphere (1.5% CO₂: 1.5% O₂). In the fruit evaluation, the focus was concentrated on changes in the basic color of the peel, firmness, soluble solids content, acidity, as well as the main health-promoting attributes, i.e., antioxidant activity, vitamin C content and total polyphenols. In the experiment, it was found the fruits of ‘Ananasnaya’ variety were almost 40% harder than the fruits of ‘Bingo’^PBR variety. The CA technology (1.5% CO₂: 1.5% O₂) allows for the acceptable firmness of the fruit for up to 56 days of storage. The earlier harvest with an extract content of 7.0–7.5°Brix also promotes higher fruit firmness. Fruits stored in a normal atmosphere cold store ripen faster and are fully ripe after 28 days. ‘Bingo’^PBR variety is characterized by fruits with a higher ascorbic acid content than the fruits of ‘Ananasnaya’ variety. The vitamin C content in fruits increases up to 28 days, regardless of the conditions in which they are stored. The content of polyphenols does not change significantly during storage, which reflects the higher stability of these compounds in fruits. Full article

In recent decades, packaged fruit has gained market ground over loose fruit, and fruit containers have become a source of information for consumers. This study approaches three objectives related to consumer information needs for decision making when purchasing fruit: (1) Determine if consumers’ choice of packaged fruit rather than loose fruit is motivated by their interest in the information provided on packaging; (2) identify information gaps on fruit packaging labels; (3) identify those sensory attributes that consumers consider to be of major interest to be included in sensory labels of different fruit types. The study was based on an online questionnaire answered by 394 fruit consumers. Ninety percent of the participants stated having an interest in receiving information when purchasing fruit, but their choice between packaged or loose fruit was not conditioned by their information needs. Moreover, a gap between information interest and information use was detected as their final purchase decisions were not always based on the provided information. ‘Harvest date’, ‘production method’, ‘percentage of the price received by the farmer’, ‘applied treatments’, ‘sensory characteristics’, and ‘environmental information’ were identified as the major information gaps, as these labels were unavailable for a high percentage of consumers, who stated their interest in them. According to consumers, sensory labels should include information about ‘sweetness’ and ‘flavor intensity’ irrespectively of fruit type. ‘Sourness’ and ‘juiciness’ attributes were particularly interesting for citrus, as ‘sourness’ and ‘firmness’ were for kiwi. Information about texture properties was required for pome and stone fruit. Other attributes, such as easiness to peel, were important only for citrus fruit. Full article