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The kiwi berry (Actinidia arguta) is a new product on the market that expanding worldwide acceptance and consumption. This widespread interest has created an increasing demand to identify the nutritional and health benefits of kiwi berry. Many studies are being actively conducted to investigate the composition and health‐promoting effects of kiwi berry. In this study, the phytochemical content of free and bound fractions of eight kiwi berry varieties were systematically investigated in order to better understand the potential of this superfood crop. Nine phenolic monomers were identified and quantified by ultrahigh‐performance liquid chromatography coupled with quadrupole time‐of‐flight mass spectrometry and ultrahigh‐performance liquid chromatography‐PAD. Antioxidant activity was further determined via peroxyl radical scavenging capacity and cellular antioxidant activity assays. The free extracts had higher phytochemical contents and antioxidant activities than the corresponding bound extracts among the eight kiwi berry varieties. Bivariate Pearson's and multivariate correlation analyses showed that antioxidant activities were most related to the total phenolic, flavonoid, vitamin C, and phenolic acids contents. The results provide a theoretical basis for the selection of kiwi berry varieties and the utilization of functional foods., This study aimed to assess and summarize the phytochemical profile and antioxidant activities of eight common kiwi berry varieties in China, exploring their potential functional properties in foodstuffs. The results demonstrate the differences in phytochemical profiles and antioxidant activities among different kiwi berry varieties, which will help to form useful guidance for plant breeders, food scientists, and consumers to provide a theoretical basis for the selection of kiwi berry varieties and the development and utilization of functional foods.

Increasing the yield of juice and biologically active components from plant raw materials is an urgent task in the production of functional beverages. For this, fruit, berry and vegetable pulp was treated with enzymatic preparations of pectolytic action and the yield of juice was determined. Samples of pulp of each raw material were treated with enzyme preparations: Fructocyme P6-L, Fructocyme P, Fructocyme MA, in an amount of 0.03% of the pulp mass. Enzymatic hydrolysis was carried out at 50 °C for two hours, after which the amount of obtained juice was compared with the control sample. As a result, when adding Fructocyme MA to the pulp of apples and carrots, the juice yield increases by 8% and 17%, respectively. When Fructocyme P6-L is added to the pulp of kiwi, blueberries, grapes, the juice yield increases by 6%, 12 and 10%, respectively. To determine the effect of enzyme preparations on the yield of biologically active components, the previously selected enzyme preparations were added to all samples in an amount of 0.01; 0.03; 0.05; 0.07% of the pulp mass, and the total content of polyphenols was determined by colorimetry and anthocyanins. As a result of the experiment, it was found that in terms of the amount of polyphenolic substances extracted from the pulp, fruit and berry raw materials can be divided into three groups: raw materials with loose pulp, with pulp of medium density and raw materials with dense pulp. As a result, individual enzyme preparations and optimal modes of application were selected for each type of raw material. The dependence of the content of polyphenolic compounds on the dosage of the addition of enzyme preparations has been established.

Chia (Salvia hispania l.), constitutes a potential alternative raw material and ingredient in food industry applications. Chia seeds are an abundant source of the n-3 polyunsaturated fatty acid, α-linolenic acid. Alpha-linolenic acid is an essential fatty acid, which, through successive metabolic desaturation and elongation reactions gives rise to dha and epa. EPA and DHA are now widely recognised as having an important role in the prevention of coronary heart disease. Hence, to diversify the use of chia seeds, it was used to develop 4 products, a sweet, a savoury, a drink and a jam in both powdered and raw form. A panel of 25 members was chosen for organoleptic evaluation in order to find the most accepted quantity of chia in each of the products. Nutrition composition of each of these products was enhanced with the addition of chia seeds. Total protein, fat, phosphorous and dietary fibre was increased in all the final variations. The total moisture content of kiwi chia jam was increased due to the addition of chia seeds. Calcium content of chia gel and milk was chemically estimated. The findings showed a 40% increase in calcium content of chia gel as compared to milk. Kiwi chia jam was compared to standard kiwi jam to test the gelling capability of chia seed as an alternative to citric acid. Statistical average was used to see the percentage increase in terms of acceptability and nutrient enhancement from the basic recipe to the final product. Key words: chia seeds, potential raw material, essential fatty acid, chia gel.

The aim of the present study was to investigate the effects of osmo-dehydration using four anti-browning agents (ascorbic acid (AA), citric acid (CA), EDTA and 4-Hexylresorcinol (4-HR) on physico-chemical, color and browning phenomenon in commonly consumed fresh cut kiwis (var. Hayward) of Kashmir region. Osmo-dehydration was carried out using 60 % glucose + 1 % calcium chloride solution under ambient conditions and concentration of anti-browning agents- ascorbic acid, citric acid, EDTA and 4-HR were varied between 0.5 and 2.5 %, 0.5–1.5 %, 0.25–1.25 and 0.01–0.05 %, respectively, using central composite rotatable design. Browning index, polyphenol oxidase activity, and yellowness (b*) were significantly (p

Introduction. Canning requires thermophysical calculations for thermal or cold processing. These calculations are based on thermophysical characteristics of raw materials. The research objective was to analyze the thermophysical characteristics of tropical fruits. Study objects and methods. The study featured kiwi, papaya, avocado, and figs. Their thermal conductivity was analyzed with the help of stationary fiber plate method. The cryoscopic temperature was determined from the flat area of the thermogram obtained during freezing. The heat capacity and the amount of frozen moisture were determined by calculation based on the available data on the chemical composition of the fruits. The density was defined by using the hydrostatic weighing method, the sugar content – by the refractometric method, the moisture content – by drying to constant mass. Results and discussion. The research revealed the physicochemical parameters of kiwi, avocado, papaya, and figs. Papaya demonstrated the highest moisture content – 86.32 ± 0.02%, while kiwi appeared to have the highest density – 1,065 ± 1 kg/m3. Figs had the highest sugar content – 16.0 ± 0.1%. The thermal conductivity coefficient of fresh and frozen tropical fruits was determined experimentally and increased after freezing. Frozen avocado showed only a slight increase in thermal conductivity coefficient because of its low moisture content while frozen figs demonstrated a significant increase in the thermal conductivity coefficient – by 3.3 times. This product possessed the highest thermal conductivity: 0.63 ± 0.02 W/(m·K) for the fresh samples and 2.06 ± 0.02 W/(m·K) for the frozen samples. The thermal conductivity coefficient of kiwi and papaya increased by 2 and 4.2 times, respectively. The experiment also examined the effect of protective plastic wrap and ripeness on the thermal conductivity coefficient. The film proved to have a negative effect on the reliability of thermophysical analysis. The cryoscopic temperature was determined empirically. Such thermophysical properties as heat capacity, thermal diffusivity, and frozen moisture were based on the available chemical composition. Conclusion. The research revealed the physicochemical parameters of kiwi, avocado, papaya, and figs. It included a set of experiments on the thermal conductivity coefficient of fresh and frozen tropical fruits. The obtained values can be used to develop the optimal parameters of thermal processing, refrigeration, and thermal treatment of new products. They can also be useful for fortifying dairy and bakery products with exotic fruits.

One of the main drawbacks of drying fruits is the degradation of their quality by oxidative processes. In this study, antioxidant pectin coatings were prepared and applied onto kiwi slices before the drying process to evaluate their effect on drying kinetics, on maintaining nutritional quality and antioxidant capacity of the cut fruit, and during 31 days of storage. Pectin antioxidant coating formulations have been developed by adding antioxidant extracts from fruits or antioxidant acids. Uncoated dehydrated fruits and those coated with pectin without antioxidants were used as control. Convective drying was carried out, desorption isotherms (30, 50 and 60°C) and drying kinetics (50 and 60°C) were analyzed, and the obtained experimental data were adjusted to the GAB and Page models, respectively. The dried kiwi slices were evaluated for their retention of antioxidants (vitamin C and phenolic compounds), total antioxidant activity (DPPH), mechanical properties, and color. The coatings had a slight influence on the isotherms and drying kinetics at the studied temperatures, mainly for the one performed at 30°C. However, the drying rate at 60°C decreased more rapidly and the Page model fit well with the experimental data. The antioxidant coatings preserved the thermosensitive compounds during drying, and formulations with the acerola extract and antioxidant acids may be highlighted since, in addition to the antioxidant effect, they also nutritionally enriched the kiwi slices. Thus, the proposed methodology is a promising technique to reduce the oxidative effects inherent in the drying and storage processes.

The transformation of camel milk into cheese is an operation considered very delicate because of several difficulties encountered in achieving coagulation. The present study aims to improve coagulation abilities of camel milk using enzyme extracts from pineapple, kiwi, and ginger. Our results concerning the characterization of the enzymatic extract showed an extraction yield that varies according to the type of extract (pineapple: 75.28% ± 4.59, kiwi: 63.97% ± 5.22, and ginger: 28.64% ± 1.47). The optimum coagulation conditions of the 3 types of extract were as follows: for pineapple: pH = 5 and temperature = 45°C; for kiwifruit: pH = 6.6 and temperature = 40°C; and for ginger: pH = 6.6 and temperature = 45°C. A fresh cheese was made from camel milk with a particular nutritional quality and consistency. The kiwi proteases displayed chymosin-like properties and thus hold the best potential for use as a milk coagulant in cheese production.

The unacceptable bad quality meat of chickens is a problem for the poultry industry. Therefore, the main objective of current study was improve the sensory, microbiological quality of row hen meat and inhibit the growth of Enterobacteriacea and Staphylococcus using natural juices of kiwi, lemon and their combination and to investigate the deterioration criteria and sensory quality of treated meat during refrigerated storage. Five groups were marinated in marinade solutions containing fruit juices as follow: the 1st group was containing 5% kiwi juice, the 2nd group was containing 10% kiwi juice, the 3rd group was containing 0.04% lemon juice, the 4th group was containing 0.2% lemon juice, the 5th group was containing combination of 10% kiwi juice and 0.2% lemon juice and the 6th group was used as acontrol without kiwi or lemon, all groups were stored at 4ᵒC. Results revealed that using lemon 0,04%, lemon 0.2%, kiwi5%, kiwi10% and mix (lemon 0.2% + kiwi 10%) in zero day made reduction in total bacterial count by 95.3%, 98%, 73.9%, 89.3% and 93.3% respectively and reduction in count of Enterobacteriacae by 58%, 99.8%, 89.23%, 95.64% and 95.51% respectively and reduction in Staphylococcus count by 65.15%, 96.74%, 60.60%, 93.18% and 93.68 respectivly so, it can be used as natural preservatives to control food poisoning diseases , increase shelf life on chicken meat.

Ethylene plays an important role in kiwifruit ripening. However, it is unclear whether there are differences in ethylene production in different parts of kiwifruit during postharvest ripening. Kiwifruit were treated with 0.5 μL L−1 1-MCP for 12 h at 20°C and stored at 20 ± 1°C. The results showed the firmness, soluble sugar, total soluble solids (TSS), and AcACS1 and AcETR2 gene expressions were the highest in the core, and starch, AcACO2, and AcACO3 gene expressions were the highest in the seedless pulp at harvest. Starch content and firmness decreased significantly, and soluble sugar content, TSS, AcACO2, and AcETR2 gene expressions increased significantly in all parts during postharvest ripening. On the other hand, 1-MCP can significantly inhibit these changes in the fruits during ripening. The respiration rate and AcACS1 gene expression increased first and then reduced in all parts and were suppressed by 1-MCP. Ethylene was detected in the core and seeded pulp at 3 and 9 d of storage, respectively, but not in the seedless pulp. Overall, the results suggested there are differences in softening, ethylene production, and related gene expression in different parts of kiwifruit at harvest and during postharvest ripening, and 1-MCP inhibited softening and ethylene production of kiwifruit during postharvest ripening.

Background Penicillic acid (PA) is produced by Aspergillus spp. and Penicillum spp., which are common postharvest and storage fungi of fruits. PA can be of concern for human health due to its toxicity and high fruit consumption by the population. However, no data on PA occurrence in various fruits was yet reported. A quick, easy, cheap, effective, rugged, and safe (QuEChERS) approach for PA determination in various fruits was developed and applied to explore PA incidence in fruits. Results The modified QuEChERS procedure with extraction by ethyl acetate and purification by multi-walled carbon nanotubes (MWCNTs), primary secondary amino (PSA), and octadecyl silane (C18) was established to determine PA in various fruits by high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). The average recoveries were 72.9-102.2% and relative standard deviations (RSDs) were 1.3-7.9%. A total of 161 fruits samples, including kiwi, apple, peach, grape, and mandarins/orange, were collected in southern China. The incidence of PA in fruits was 14.9%, and the levels of PA contamination were 0.200-0.596 μg·kg-1 . Our results suggested that orange/mandarins, grape, and kiwi were favorable matrices for Aspergillus spp. and Penicillum spp. to produce PA, rather than peach and apple. Conclusion To the best of our knowledge, this is the first report about PA contamination in various fruits in China. Our study emphasized the necessity of the current established method, which could be used for continuous monitoring of PA and reducing the health risk to Chinese consumers. This article is protected by copyright. All rights reserved.

Lactose-free products are still not suitable for people who suffer from food allergy. Therefore, the present investigation was carried out to enhance the functional properties of ice soy milk fortified with different percentage of fresh kiwi (FK) and papaya (FP) at (5%, 10% and 15%) as well as a powder (KP and PP) at 0.5%, 1% and 1.5%. Fortifications led to an increment of the total flavonoids content to 40% with FP and 69% with FK, total phenols (20% and 35%) and tannins (36% and 60%) in FK and FP ice soy milk compared to control, respectively. Using citric acid before drying led to a loss of total phenols, flavonoids and tannins content by only 13%, 16% and 27%, respectively. Carotenoids were found to be at the highest level in ice soy milk with 15%FP in comparison to PP1.5% and FK15%. On the other hand, incorporation of kiwi or papaya powder causes decrements in overrun value. Ice soy milks were considered microbiologically safe. A high positive significant correlations were observed between ice soy milk bioactive components and DPPH, TP(r=0.638,P

Resumen Introducción. Los sistemas de producción de leche son afectados por el cambio climático, presentan estacionalidad en la producción forrajera, y sumado a esto, predominan razas con altas exigencias nutricionales, lo que conlleva a que los productores acudan permanentemente al uso de concentrados que incrementan los costos de producción. Objetivo. El objetivo del presente trabajo fue evaluar la producción y calidad de la leche en vacas suplementadas con ensilaje de haba alpargata (Vicia faba L.) y remolacha forrajera (Beta vulgaris L.). Materiales y métodos. El estudio se realizó entre julio y agosto del 2018 en el Centro de Investigación Obonuco de AGROSAVIA, municipio de Pasto, Nariño, Colombia. Se emplearon doce vacas de la raza F1 (Kiwi Cross X Holstein), de primer parto (93 días de lactancia), con un peso vivo promedio de 460 kg. Fueron mantenidas en potreros con gramíneas, leguminosas y agua ad libitum. Durante tres periodos de quince días cada uno, se evaluaron tres niveles de inclusión de ensilaje (0, 4 y 8 kg día-1) de haba y remolacha, mediante un diseño experimental cuadrado latino 3x3 para cada especie. Se registró la producción diaria por animal y se determinó la calidad composicional de la leche (grasa, proteína, sólidos totales y nitrógeno ureico en leche MUN). Resultados. Con el mayor nivel de inclusión (8 kg vaca-1 día-1), el ensilaje de haba alpargata tuvo efecto (p

The aim of the present work was to find the changes in the chemical composition, chemical structure and antioxidant activity of bioactive nutrients of kiwi juices upon pasteurization and in vitro gastrointestinal digestion. Results showed that fresh kiwi juice (FKJ) contains total phenols, 162 mg GAE/mL, total flavonoids 1.44 mg QE/mL, ascorbic acid 4.5 mg/mL and fiber 60%; these contents were marginally affected by pasteurization (PKJ) to be 122, 1.02, 2.6 and 47 respectively. On the other hand, gastrointestinal digestion severely lowered total phenols, total flavonoids and ascorbic acid in digested fresh kiwi juice (DFKJ) to 49 mg GAE/mL,0.16 mg GE/mL and 2.2 mg/mL, and in digested pasteurized kiwi juice (DPKJ) to 42, 0.07 and 1.2 respectively; however fiber contents increased upon digestion as a result of decreasing other nutrients. The antioxidant and reducing power activities followed the same order of decreasing total phenols, total flavonoids and ascorbic acid contents i.e. FKJ > PKJ > DFKJ > DPKJ. The major flavonoid found was apigenin in the form of various glycosides differ in the number (1–3) and position of the sugar units. Pasteurization showed minor effects on the chemical composition of fresh juice while digestion, as a result of gastrointestinal enzymes had more effect but mainly on the number and position of the sugar units rather than affecting the flavonoid moiety which preserve the main nutritive values.

The effect of different yeast strains on the quality of kiwi wine was investigated by polyphase determine approaches in the present research. The influence of co-culture and inoculation sequence on the quality was also explored simultaneously. Results suggested that the characteristics of the kiwi wine were affected by the metabolic characteristic of strains. The flavor content and their flavor profile of samples fermented by co-culturing of strain among species, genus, and families. When Saccharomyces bayanus (Y5 or Y6) co-cultured with Torulaspora delbrueckii Y7, the ratio of phenethyl alcohol increased, but that of octanoic acid and ethyl octanoate decreased significantly. The odor activity value (OAV) of ethyl octanoate and ethyl hexanoate was increased by co-culturing Saccharomyces with T. delbrueckii, and that of decanal and terpinen-4-ol was enhanced by co-culturing of different strains of Saccharomyces. It was an excepting process to obtain high quality of kiwi wine by co-culturing technology of yeasts, and was very effective to optimize the process by polyphase analysis approaches.

The coating substance on tomato, apple, and kiwi from carrageenan of Eucheuma cottonii that originated from Aceh was made with additional PEG (polyethylene glycol) plasticizer to increase the fruit shelf life. Carrageenan of Eucheuma cottonii was extracted using 14% alkaline solution (KOH) and precipitated using IPA (isopropyl alcohol). The coating substance was made using various combination of carrageenan (0,1%, 0,2% 0,3%) and PEG (polyethylene glycol) with concentration 0,5% (v/v). Fruit coating process was carried out by immersion until the whole fruit well submerge. The examination was carried out through functional groups identification of carrageenan from Eucheuma cottonii and the coating substance. The coating substance was observed toward fruits resistance to see changes in physical shape and hardness of fruit and used a microscope with 450 times enlargement to observe the fruit surface at 0 day, 6 th day, 12 th day and 18 th day. As the result, carrageenan that extracted from red seaweed (Eucheuma cottonii) shown the suitable structure with the commercial carrageenan. From the observation result, coated fruits resistance which was observed at 12 th day shown apple and tomato have a better hardness and physical appearance with 0,3% carrageenan than with 0,1%, 0,2%, and control, meanwhile for kiwi with 0,2% carrageenan.

Fruits and vegetables are products which can be consumed in their raw form without undergoing processing or transformation. Drying is one of the oldest methods of food preservation [1]. It is still used widely to preserve foods for home consumption and for sale. Dried fruits are one of the most popular products made by small-scale processors. The health benefits of consuming fruit are well documented [2]. Kiwifruit (Actinidia deliciosa cv Hayward) is a nutrient-dense fruit, and extensive research on its health benefits over the last decade has linked regular consumption to improvements not only in nutritional status, but also in digestive, immune, and metabolic health [2].Dried kiwis are highly needed in the food industry. The dehydration process removes much of the water content from kiwi slices, making them richer in nutrients. This work aimed to evaluate the effect of the air-drying temperature on the quality and nutritional compounds of dehydrated kiwi slices during 120 days of storage. Hot air drying of kiwi slices was investigated at drying temperatures ranging from 40°C to 55°C and a slice thickness of 4 mm. Fresh and dried kiwi slices were analysed for their pH, activity water, total solid soluble (TSS), colour, titratable acidity, ascorbic acid content, total phenols and flavonoids content, as well as radical scavenging activities evaluated by the ABTS test [3,4]. The analysis carried out on the dehydrated kiwifruit has shown a good disposition of the kiwi towards the drying process. In particular, it has been observed that drying treatment at a low temperature allows the preservation of the nutraceutical properties of the food matrix. Samples treated at 40°C showed the highest values of total phenols and flavonoids content with values of 2179 mg/100g dried weight (DW) and 281 mg/100 DW fruits, respectively. This high phytochemical content is responsible for the dried kiwifruit's promising antioxidant activity (1657 mmol Trolox/100g DW fruits). Moreover, all dried samples exhibited, at the end of storage, an average high content of ascorbic acid (429–339 mg/100g DW fruits) and a slight variation of physicochemical parameters. [1] Ratti, C. (2001). Hot air and freeze-drying of high-value foods: A review. J. Food Eng. 49. 311-319. https://doi.org/ 10.1016/S0260-8774(00)00228-4.; [2] Richardson, D.P., Ansell, J., Drummond, L.N. (2018). The nutritional and health attributes of kiwifruit: a review. Eur J Nutr 57, 2659–2676. https://doi.org/10.1007/s00394-018-1627-z. [3] AOAC (1990) Official methods of analysis of the Association of Official Analytical Chemists. 2 vols. 15th ed. Washington, DC; [4] Sicari, V.; Pellicano, T.M.; Lagana, V.; Poiana, M. (2018). Use of orange by‐products (dry peel) as an alternative gelling agent for marmalade production: Evaluation of antioxidant activity and inhibition of HMF formation during different storage temperature. J. Food Proces. Preserv. 42. e13429. 10.1111/jfpp.13429.

PURPOSE:Upper respiratory tract infections are common in children and adults. Antiviral treatments are only available for specific groups of patients, stimulating the distribution of over-the-counter medication to relieve the symptoms for the other patients. Studies about whole foods and their effect on the incidence and duration of upper respiratory tract infections were reviewed. METHODS:Randomized controlled trials and case-control studies available on MEDLINE, Web of Science, Cochrane Library and Embase were included. Results and Conclusions: Thirty-three studies were included. The incidence of respiratory infections or symptoms was shown to be reduced in some studies when probiotics, prebiotics, growing-up milk, fish oil, kiwi, garlic and xylitol were taken. Duration was favorably influenced by the intake of elderberry, kiwi, probiotics and fish oil. When the risk of bias and repetition is taken into account, probiotics and elderberry repeatedly show favorable effects. Prudent conclusions can be made in selective patient groups. However, the studies were diverse and were only performed by a few study groups.

Using ultrasound (US) in proanthocyanidin (PA) extraction has become one of the important emerging technologies. It could be the next generation for studying the US mechnophore impact on the bioactive compound’s functionality. The objective of this study was to demonstrate the potential of US treatment on PAs extracted from kiwifruit (Actinidia chinensis) leaves, and to provide a comprehensive chemical composition and bioactivity relationship of the purified kiwifruit leaves PAs (PKLPs). Several methods like single-factor experiments and response surface methodology (RSM) for the four affected factors on US extraction efficiency were constructed. HPLC-QTOF-MS/MS, cytotoxicity analysis, and antioxidant activity were also demonstrated. In the results, the modeling of PA affected factors showed that 40% US-amplitude, 30 mL/g dry weight (DW) solvent to solid ration (S/S), and 70 °C for 15 min were the optimum conditions for the extraction of PAs. Furthermore, PKLPs exhibited significant radical scavenging and cellular antioxidant activity (p &lt, 0.05). In conclusion, this study’s novelty comes from the broad prospects of using US in PKLP green extraction that could play an important role in maximizing this phytochemical functionality in drug discovery and food science fields.

The kiwi berry (Actinidia arguta) has been widely studied because of its rich phenolic, flavonoid, and vitamin C contents. Numerous reports have demonstrated that fruit peels contain higher phenolic content and antioxidant activity than that of flesh. In this study, the phytochemical content and antioxidant activities of peel and flesh extracts of six kiwi berries were analyzed from four regions (namely, Dandong, Benxi, Taian, and Tonghua) in China. The antioxidant activity was determined using the peroxyl radical scavenging capacity (PSC) and cellular antioxidant activity (CAA) assays. The phenolic, flavonoid, and vitamin C contents of kiwi berry peel were 10.77, 13.09, and 10.38 times richer than that of kiwi berry flesh, respectively. In addition, the PSC and CAA values of kiwi berry peel were higher than those of kiwi berry flesh. The analysis of the separation and contents of phenolics were performed by the high-performance liquid chromatography (HPLC)-diode-array detectormass spectrometry/mass (DAD-MS/MS) system, and the results illustrated that protocatechuic acid, caffeic acid, chlorogenic acid, and quinic acid were the major phenolic compounds. In conclusion, this study indicated that kiwi berry peel contains a rich source of antioxidants. These data are of great significance for the full development and utilization of kiwi berries in these four regions of China to produce nutraceutical and functional foods.

WOS: 000511905500025, PubMed: 31975726, Kiwi and pepino fruits are most valuable fruits as they contains substantial amounts of nutrients and bioactive compounds. These fruits exhibited several health potentials such as antioxidant, antiinflammatory, antiobesity, antihyperlipidemia, and anticancer properties. However, studies on the effect of microwave and conventional drying methods on the antioxidant activity and bioactive compounds of kiwi and pepino fruits are limited. Therefore, this study was conducted to assess the effect of microwave and oven drying methods on antioxidant activity, total phenolic, and phenolic compounds of kiwi and pepino fruits. Drying of the fruit samples was carried out using conventional (70 degrees C for 20 h) and microwave (720 W for 3 min) ovens. 1,1-diphenyl-2-picrylhydrazyl scavenging and colorimetric Folin-Ciocalteu assays were used to assess the antioxidant activity and total phenolic contents, respectively, of fresh and dried fruits. Both drying methods significantly (p < 0.05) decreased the moisture contents of both fruits compared to untreated controls. Concomitantly, drying methods also enhanced (p < 0.05) antioxidant activity and total phenolic content of both fruits with the highest improvement being observed for microwave-dried fruits compared to untreated controls. In addition, a significant increase was observed in catechin and 1,2-dihydroxybenzene content of kiwi and pepino after drying process. However, microwave drying method reduced the amount of 3,4-dihydroxybenzoic acid in kiwi (ranging from 34.120 to 9.350 mg/100 g) and pepino (varied from 33.414 to 15.445 mg/100 g). Generally, the highest antioxidant activity and phenolic contents were reported in microwave oven dried samples, followed by samples dried in oven and fresh fruits. The results revealed that microwave drying could be more useful in fruit drying than conventional drying. In addition, dried kiwi and pepino fruits contains substantial quantities of phenolic compounds with high antioxidant activity compared to fresh fruits, and thus they are considered as healthy food.

This study was conducted to evaluate the antioxidant and antimicrobial activities of lyophilized extracts of scallions (Allium fistulosum L., SLE), garlic (Allium sativum, GLE), and gold kiwi (Actinidia chinensis, GKE) and their effects on the quality of chicken breast meat inoculated with L. monocytogenes during storage for 9 days at 4°C. The lowest minimum inhibitory concentration and minimum bactericidal concentration (25 and 100 mg/mL, respectively) against L. monocytogenes were observed for SLE and GLE, respectively. GKE had the lowest half-maximal inhibitory concentration (IC50) for 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging activity (5.06 mg/mL). The pH values of meat inoculated with L. monocytogenes and dipped in 1% SLE (LSLE), 1% GLE (LGLE), or 1% GKE (LGKE) were lower than that of the control on day 3 of storage (p

Fruit allergies have become more common in recent years, and are now a serious health problem. In this study, a multiplex PCR assay was used to detect potential fruit allergens causing food allergy labeling in Korea. For the detection of these allergens, specific primer pairs were designed to amplify the allergen-coding genes Cyclophilin (tomato), Mdtl 1 (apple), Pru p 2.01A (peach) and Pectin methylesterase inhibitor (kiwi), and primer pair targeting the 18S ribosomal RNA gene was additionally used as an endogenous control. Primer specificity was assessed with 23 plant species. A mixture of DNA from the four fruits was serially diluted and used to determine the sensitivity of the multiplex PCR assay, which was approximately 0.08 ng. Eleven commercial fruit products were evaluated to verify the applicability of the multiplex PCR assay. This assay is expected to be a specific and efficient method for detecting fruit allergens in foods.

Actinidia arguta (mini kiwi) is a variant of the fuzzy kiwifruit (Actinidia deliciosa) commonly found in stores. The fruits of various kiwi varieties are valued for their strong antioxidant and anti-inflammatory properties. The fruit of A. arguta is characterized by a rich chemical composition, palatable flavor, medicinal properties, and low caloric content, making them a valuable component of a healthy diet. Their advantage is the ability to eat the fruit with the peel, unlike fuzzy kiwis. Actinidia fruits are a rich source of vitamins, especially vitamins C and B8, carotenoids, dietary fiber, and antioxidants. The total content of polyphenols in the fruit of A. arguta can be as high as 360 mg 100 g−1 fresh weight. Consumer studies show that the fruit has been highly evaluated not only for its taste but for its appearance as well. There is increasing interest in frost-resistant and pest-resistant cultivars worldwide. This article discusses our current knowledge about the potential health benefits of A. arguta consumption and topics for further study.

WOS: 000467465000011, The influence of drying parameters on drying characteristics, colorimetric differences, antioxidant capacity and total phenols of sliced kiwifruit were researched. The kiwi fruits dried between 2.6h and 12.1h for different drying conditions. Total phenol content of dried fruits were ranged from 2.03-2.71mg GAE/L. Free radical scavenging activity were varied from 26.04% to 40.91%. The effect of different drying temperatures were not very effective on the total phenol content of kiwi fruits. But, the free radical scavenging activity were variable. While L* value were in the range of 51.41 and 72.90, the a* value were ranged between -8.22 and 3.47 and the b* value between 22.24 and 40.37. The most suitable model is Midilli etal. model with low RMSE, reduced chi-square and high modeling efficiency values. While the effective diffusivity ranged between 2.63x10(-10) and 1.29x10(-9)m(2).s(-1), the activation energy was between 28.51 and 34.16kJmol(-1).

The aim of this study was to investigate the effect of mixed fermentation of Jiuqu and Saccharomyces cerevisiae on the quality of kiwifruit wine. The results showed that total titratable acidity, methanol and organic acids of kiwi wine fermented by Jiuqu + Saccharomyces cerevisiae EC1118 were significantly lower (p < 0.05) than that in other groups. There was no significant difference in the content of flavor substances in kiwi wines fermented by a mixed group and Saccharomyces cerevisiae EC1118 alone, but the sensory evaluation showed a significantly large difference. On the sensory scale, kiwi wine fermented by mixed fermentation had a unique presentation and typical bouquet, better than those fermented by Jiuqu and Saccharomyces cerevisiae EC1118 alone. In conclusion, mixed fermentation of Jiuqu + Saccharomyces cerevisiae EC1118 could improve the quality of the kiwi wine, which provides a promising application prospection for kiwi wine production.

Background To improve the aroma of kiwi wine through the utilization of Wickerhamomyces anomalus, kiwi juice was fermented using a selected W. anomalus strain in pure culture and mixed fermentations with Saccharomyces cerevisiae, which was inoculated simultaneously and sequentially. The physicochemical indices, volatile compounds and aroma properties of the kiwi wines were assessed. Results The study suggested that the ethanol, color indices and organic acids of the wines were closely related to the method of inoculation. Compared with the pure S. cerevisiae fermentation, the mixed fermentations produced more varieties and concentrations of volatiles. The sequential fermentations increased the concentrations of esters and terpenes, improving the flower and sweet fruit notes of the wines. The simultaneous inoculation enhanced the contents of esters and aldehydes, intensifying the flower, sweet and sour fruit of the wines. Partial least-squares regression analysis showed that esters and terpenes contributed greatly to the flower and sweet fruit aroma, whereas aldehydes were the major contributors to the sour note. Conclusion Based on our results, the mixed fermentations not only enriched the types and concentrations of volatiles, but also had better sensory properties. © 2021 Society of Chemical Industry.

Resumen Introducción. En el ciclo de producción de los bovinos de leche, el tiempo de crecimiento de las terneras representan un período de gastos y poco retorno para el productor, sin embargo, la preparación de hembras saludables durante este período es fundamental para incorporar al hato hembras productivas que garanticen el retorno financiero. Objetivo. Determinar los parámetros productivos y bovinométricos de las filiales uno (F1) y dos (F2) producto del cruce entre las razas de bovinos Kiwi Cross x Holstein. Materiales y métodos. Este trabajo se realizó en el Centro de Investigación Obonuco de la Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), ubicado en Pasto, Nariño, Colombia. Se utilizaron veinte hembras F1 (½ Kiwi Cross – ½ Holstein-Friesian) y veinte F2 (¾ Kiwi Cross – ¼ Holstein-Friesian). Se registraron y compararon variables productivas y bovinométricas durante el primer y sétimo mes de edad. Resultados. Las terneras F1 en el tercer mes presentaron mayor peso en comparación a las F2 (158,9±2,5 vs 115±2,5 kg, respectivamente). Ambas generaciones presentaron una disminución de ganancia diaria de peso entre el tercer y sétimo mes de edad. En el sétimo mes las terneras F1 presentaron mayores valores en comparación a las F2 en las variables perímetro de tórax (126,5±1,0 cm vs 116,9±0,9 cm), altura a la cruz (102,4±0,7 cm vs 97,0±0,7 cm), altura al anca (107,3±0,7 vs 101,2±0,7 cm), distancia entre íleon e isquion (34,5±0,4 vs 32,3±0,4 cm) y distancia entre isquiones (11,2±0,1 vs 10,2±0,1 cm). Conclusión. Entre el tercer y séptimo mes de edad se observaron las principales diferencias entre las dos filiales en la mayoría de las variables, a medida que se aumentó el porcentaje de Kiwi Cross, se obtuvieron animales de menor tamaño y peso. Abstract Introduction. In the dairy cattle production cycle, the calf growth time represents a period of expenses and little return for the producer, however, the preparation of healthy females during this period is essential to incorporate productive females into the herd that guarantee the financial return. Objective. To determine the productive and bovinometric parameters of the subsidiaries one (F1) and two (F2) resulting from the cross between the Kiwi Cross x Holstein breeds. Materials and methods. This work was carried out at the Obonuco Research Center of the Colombian Corporation for Agricultural Research (AGROSAVIA), located in Pasto, Nariño, Colombia. Twenty F1 (½ Kiwi Cross - ½ Holstein-Friesian) and twenty F2 (¾ Kiwi Cross - ¼ Holstein-Friesian) calves were used. Production and bovinometric variables were registered during the first and seventh month of age. Results. F1 calves in the third month showed greater weight compared to the F2 (158.9±2.5 vs. 115±2.5 kg, respectively). Both generations showed a decrease in daily weight gain between the third and seventh month of age. In the seventh month, the F1 calves showed higher values compared to the F2 in the variables perimeter of the thorax (126.5±1.0 cm vs 116.9±0.9 cm), height at the cross (102.4±0.7 cm vs 97.0±0.7 cm), height at the haunch (107.3±0.7 vs 101.2±0.7 cm), distance between ileum and ischium (34.5±0, 4 vs 32.3±0.4 cm) and distance between sitting bones (11.2±0.1 vs. 10.2±0.1 cm). Conclusion. Between the third and seventh month of age, the main differences between the two subsidiaries were observed in most of the variables, as the percentage of Kiwi Cross increased, animals of smaller size and weight were obtained.

The present investigation was carried with the objective of developing kiwi fruit leather using different hydrocolloids. Hydrocolloids like xanthan gum (XG), guar gum (GG), and pectin (P) in three different concentrations, that is, 0.2%, 0.5%, and 1% were blended with kiwi pulp and were dried at 60°C for around 7 hr. The developed kiwi fruit leathers were analyzed for physicochemical, color, textural and organoleptic properties. The leather samples prepared with 0.5% XG, 0.5% GG, and 0.5% P showed the highest sensory score and desirable physicochemical properties. The effects of air temperature (50, 60, 70°C) and hydrocolloids (0.5% of XG, GG, and P) on the drying kinetics of kiwi fruit leather were investigated. The mathematical modeling was performed by seven thin layer drying models. The Midilli‐Kucuk model was found to satisfactorily describe the thin layer drying kinetics of kiwi fruit leather. PRACTICAL APPLICATIONS: Kiwifruit is a rich source of vitamins, minerals, antioxidants, phytochemicals, and fiber content. It offers specific health benefits and has great potential for industrial exploitation. However, this fruit and its products are not reachable to all consumers. Fruit leathers are an economical and convenient substitute for natural fruits with high nutritional values. But leather making from kiwifruit and leather drying is a challenging task. Hence, it was hypothesized that xanthan gum, guar gum, and pectin could be effective for providing desirable textural, and organoleptic properties. Thus, the objectives of this study were to evaluate the effects of xanthan gum, guar gum, and pectin and their concentrations on the characteristics of kiwi fruit leather and to investigate the effect of drying air temperature on the drying kinetics of kiwi fruit leather. This study will provide an opportunity to food industries for the effective utilization of kiwifruit.

Introduction. During decades, milk production in the Nariño state has depended on the Holstein breed. For this reason, it is necessary to evaluate a model of milk production that allows to decrease production costs and in turn improves the compositional quality of the milk. Objective. This study aimed to compare milk production and compositional quality of Holstein (HO) and the crossbreed between Kiwi Cross (KC) x HO. Materials and methods: Monthly milk production in HO cows (n=30) and the ones from the F1 of the KC x HO cross (n=40), was measured by adjusting the day in milk (DIM) and milk production by third of lactation, fat, protein and total solids. For the period between October 2016 and May 2017, 9,809 dairy production records were analyzed. Results: Maximum production was 25.8 ± 0.53 vs. 23.2 ± 0.53 l day-1 for HO vs. KC cows (p

To improve the functional property and flavor quality of kiwi wine, the performance of 11 strains of non-Saccharomyces yeasts from 5 species were comprehensively characterized in kiwi wine. Chemical compositions and sensorial profiles of all kiwi wines were assessed. The results indicated that most non-Saccharomyces cerevisiae produced more polyphenols than Saccharomyces cerevisiae WLS21 (Sc21). A total of 130 volatiles were observed in the kiwi wines. Zygosaccharomyces rouxii IFO30 (Zr30), Zygosaccharomyces bailii IFO37 (Zb37) and Schizosaccharomyces pombe 1757 (Sp57) were found to produce more concentration of volatile compounds than the other strains including Sc21. 25 volatiles with a rOAV ≥0.1 were identified. Principal component analysis (PCA) revealed that Zr30 and Zb37 specifically increased the concentrations of ethyl esters, 2-methylbutan-1-ol and phenethyl acetate, while Sp57 primarily enhanced the contents of phenylacetaldehyde, 2-methylbutan-1-ol and phenethyl acetate. The sensory analysis demonstrated that Zr30 and Zb37 strains were more optimal than S. cerevisiae in aroma generation. In addition, the partial least-squares regression (PLSR) analysis revealed that tropical fruits, red fruits, dried fruits, flowers and floral odors showed an intensely positive impact on the overall acceptability of the kiwi wine.

Vegetable oils obtained from different plants are known for their beneficial effects on prophylaxis and supportive treatment of a great deal of inflammatory-mediated conditions. Their wide range of saturated and unsaturated fatty acids, and the presence of other ingredients (e.g., tocopherols, chlorophylls), provide them with anti-inflammatory, antioxidant and anticancer properties, which are worth being exploited. In this study, we have carried out the spectrofluorometric analysis of selected vegetable oils, namely apricot (Prunus armeniaca) kernel oil, blueberry (Vaccinium spp.) seed oil, argan (Argania spinosa) nut oil, kiwi (Actinidia deliciosa) seed oil, grape (Vitis vinifera) seed oil, evening primrose (Oenothera biennis) oil and meadowfoam (Limnanthes alba) seed oil, with the purpose to detect their fluorescent ingredients for further identification and bioactivity comparison. The obtained two- (2D) and three-dimensional (3D) emission spectra offered a complete description of the fluorescent components of the mixture and revealed different features for studied oils.

This study investigates the efficacy of Lactobacillus plantarum strains (L. plantarum LP3, L. plantarum AF1, and L. plantarum LU5) incorporated into a Konjac-based edible coating in order to prevent fungi growth and retain physicochemical characteristics of fresh-cut kiwis kept at 4 °C for 5 days. For this purpose, probiotic survivability, fungi counts, decay percentage, color changes, titratable acidity (TA), total soluble solids (TSS), ascorbic acid content, chlorophyll amount, total phenolics, and DPPH radical scavenging of fresh-cut kiwis were evaluated. Results indicated that the population of L. plantarum strains in all treated groups retained at sufficient amounts of probiotic consumption (above 6 and 7 log CFU/g) at the end of the storage period and L. plantarum LP3 had the highest viability in comparison to other strains. The incorporation of L. plantarum in Konjac coatings markedly reduced the amount of decay and color changes and maintained the chlorophyll and ascorbic acid contents of fresh-cut kiwis compared to control samples. After 5 days of storage, total phenol content and the DPPH antiradical activities of coated kiwi slices treated with probiotics were observed about 1.2 and 10.23 g/kg compared to the pure Konjac-coated (0.84 and 7.6 g/kg) and Konjac-uncoated samples (0.44 and 4.1 g/kg), respectively. No significant difference in TSS and TA of various treatments was detected. Coated kiwi slices loaded with probiotics had higher overall acceptability compared to Konjac-coated and control samples. In addition, probiotic treatment significantly reduced mold and yeast counts compared to the control group. PRACTICAL APPLICATIONS: Recently, edible films have received more consideration as a promising method to enhance the shelf life of fresh-cut fruit. The presence of probiotics in edible films reduces the growth of spoilage microorganisms and improves consumer health. Our findings encourage the application of edible coating incorporated with L. plantarum to design multifunctional foods and preserve the qualities of fresh-cut kiwifruit.

Endogenous pectin methylesterase (PME) is the enzyme responsible for phase separation and cloud loss in orange juice (OJ) manufacturing. The effect of kiwi's PME inhibitor (PMEI), nanomilling, and pasteurization on OJ quality was evaluated. The microbial quality, PME activity, OJ separation, pH, ascorbic acid content and the sensory characteristics of the juice were followed during 5 weeks storage (4°C). PMEI as freeze‐dried kiwi powder (0.3%, w/w) succeeded in inhibiting 89.3% of the OJ PME without affecting the microbial and the sensory quality. Nanomilling of OJ pulp, to prepare nano‐particles OJ (NPOJ), reduced the initial microbial load by 1.65 and 1.83 log for psychrotrophs and yeasts and molds, respectively; significantly (p, Nanomilling was utilized for the first time in the preparation on nano‐particles orange juice. Such technique along with the use of pectin methylesterase inhibitor from kiwi improved orange juice cloud stability, improved microbial and sensory quality, as well as allowed for the use of a lower pasteurization temperature for a shorter period of times.

In accordance with Article 6 of Regulation (EC) No 396/2005, the applicant Arysta LifeScience Benelux submitted a request to the competent national authority in Greece to modify the existing maximum residue levels (MRLs) for the active substance triclopyr in kiwi fruits. The data submitted in support of the request were found to be sufficient to derive an MRL proposal for kiwi fruits. Adequate analytical methods for enforcement are available to control the residues of triclopyr in the plant matrix under consideration (i.e. high acid content commodity) at the validated limit of quantification (LOQ) of 0.01 mg/kg. Based on the risk assessment results, EFSA concluded that the short‐term and long‐term intake of residues resulting from the use of triclopyr according to the reported agricultural practice is unlikely to present a risk to consumer health.

Linear partial least square and non-linear support vector machine regression analysis with various preprocessing techniques and their combinations were used to determine the soluble solids content of hardy kiwi fruits by a handheld, portable near-infrared spectroscopy. Fruits of four species, namely Autumn sense (A), Chungsan (C), Daesung (D), and Green ball (Gb) were collected from five different areas of Gwangyang (G), Muju (M), Suwon (S), Wonju (Q), and Yeongwol (Y) in South Korea. The dataset for calibration and prediction was prepared based on each area, species, and in combination. Half of the dataset of each area, species, and combined dataset was used as calibrated data and the rest was used for model validation. The best prediction correlation coefficient ranges between 0.67 and 0.75, 0.61 and 0.77, and 0.68 for the area, species, combined dataset, respectively using partial least square regression (PLSR) method with different preprocessing techniques. On the other hand, the best correlation coefficient of predictions using the support vector machine regression (SVM-R) algorithm was 0.68 and 0.80, 0.62 and 0.79, and 0.74 for the area, species, and combined dataset, respectively. In most cases, the SVM-R algorithm produced better results with Autoscale preprocessing except G area and species Gb, whereas the PLS algorithm shows a significant difference in calibration and prediction models for different preprocessing techniques. Therefore, the SVM-R method was superior to the PLSR method in predicting soluble solids content of hardy kiwi fruits and non-linear models may be a better alternative to monitor soluble solids content of fruits. The finding of this research can be used as a reference for the prediction of hardy kiwi fruits soluble solids content as well as harvesting time with better prediction models.

Kiwifruit is an interesting alternative to chymosin for milk coagulation. Although the clotting properties of actinidin (the proteolytic agent present in kiwi) have been widely investigated, little is known about the nutraceutical and organoleptic effects of kiwifruit on the characteristics of cheese. We investigated kiwifruit pulp, compared to calf rennet, in cheesemaking using sheep and buffalo milk. Although the kiwifruit extract showed a longer coagulation and syneresis time than calf rennet, it could nevertheless be exploited as a plant coagulant due to its positive effect on the nutraceutical properties. In fact, the sheep and buffalo cheese were higher in polyphenols and phytosterols than the cheese obtained using calf rennet. In addition, the nutraceutical properties were enhanced, with just a slight effect on the aroma of the cheese.

The aim of this study was to investigate and evaluate the composting potential of fruit and vegetable waste with sawdust in different combinations and to establish the relationship between microorganisms and physico-chemical parameters. Three samples were made with the C/N ratios of 50 (sample 1), 45 (sample 2), and 30 (sample 3) by adding fruit waste (apple, banana, orange, and kiwi peels) and vegetable waste (cabbage leaves, potato and carrot peels). The total amount of fruit and vegetable waste was approximately 2 kg in each sample to which different quantities of sawdust were added (1.23, 0.14, and 0.203 kg) in order to obtain the C/N ratios proposed and to limit the odor. Composting process was monitored over 70 days, while physico-chemical and microbiological analyses were performed. Results showed that in the first week pH is acidic and electrical conductivity values are high for all three samples, and then the pH values increase during the composting process, while electrical conductivity values decrease. The nitrogen content is low in all samples and will decrease during the first five weeks of the composting process, then begin to increase slightly. Cr, Cu, Ni, and Zn values in the all three compost samples are below threshold values. During the composing process the microbial communities are constantly changing. The compost was successfully obtained and meets the requirement standards for agricultural use. It can be concluded that there is statistically significant association between the microorganisms and physico-chemical indicators.

O presente trabalho teve como objetivo elaborar uma farinha, a partir do aproveitamento das cascas de kiwi e caracterizar quantos a parâmetros físico-químicos e microbiológicos. Para elaboração da farinha foram utilizadas cascas de kiwi cv. Hayward no qual foram, submetidas ao processo de secagem a 35 °C no período de 72 horas. A farinha obtida foi analisada quanto aos seguintes parâmetros físico-químicos: umidade, sólidos totais, atividade de água, cinzas, lipídeos, proteínas, carboidratos, pH, acidez, vitamina C, clorofila a e b, clorofila total e carotenoides totais; os parâmetros microbiológicos avaliados foram: coliformes totais e termotolerantes, E. coli, bolores e leveduras, staphylococcus aureus, salmonela spp. O processo de secagem diminuiu a umidade, atividade de água da casca do kiwi, podendo ser armazenada e utilizada por um período de tempo mais longo, assim como este mesmo processo acarretou no aumento dos teores de cinzas, lipídeos, carboidratos e clorofilas evidenciando o potencial de aproveitamento deste resíduo. A partir dos resultados das análises microbiológicas, a farinha da casca de kiwi apresentou resultados satisfatórios, dentro dos padrões estabelecidos pela legislação vigente, sendo considerada apropriada quanto à qualidade higiênico-sanitária. Estes resultados são importantes pois demostram que o processamento para elaboração da farinha atendeu aos requisitos necessários para sua futura utilização na fabricação de novos produtos alimentícios.

The aim of this work was to study the influence of freeze-drying conditions of kiwi (Actinidia deliciosa) on physicochemical properties and grinding characteristics of dried fruits. Whole kiwi fruits were freeze-dried with the different pressure: 12, 20, 42, 63, 85, and 103 Pa. Dried fruit properties that underwent evaluation included color, texture, rehydration, total phenolics content, antioxidant properties and sensory analysis. Moreover, the grinding energy indices of dried kiwi were determined. The results showed that an increase in the pressure caused decreased lightness, but increased yellowness and greenness of freeze-dried kiwi. The force of kiwi penetration increased and the rehydration ability decreased with the increase in the pressure. The specific grinding energy of dried kiwi ranged from 10.1 to 13.6 kJ⋅kg−1, whereas the average particle size of kiwi powder changed from 0.331 to 0.337 mm. The highest values of these parameters were obtained for kiwi freeze-dried with the highest pressure.

Principal component analysis (PCA) and partial least squares (PLS) regression were applied to investigate the effect of glutathione-enriched inactive dry yeast (g-IDY) on the amino acids and volatile components of kiwi wine. Results indicated that the addition of g-IDY had positive effect on most amino acids of kiwi wine, especially glutamine and glycine. In case of pure juice fermentation, the concentrations of ethyl decanoate, 2-methylbutyric acid, trans-2-nonenal and hexyl butyrate had notably positive correlation with the addition of g-IDY. PLS regression indicated that the amino acids were highly interrelated to the volatile compositions, and glycine had the strongest positive impact on the concentrations of esters and total volatile components. This might explain the similar effect of g-IDY on the amino acids and volatile components of kiwi wine. Besides, PLS regression showed that E-nose was a good method to predict volatile compositions of kiwi wine, especially esters.

Kiwis are an example of fruits with excellent bioactive properties worldwide appreciated and consumed generating tons of waste. Thus, the objective of this work was to compare two varieties of kiwi: Actinidia deliciosa cv. “Hayward” (green) and Actinidia spp. (red) regarding the nutritional value of their pulps, chemical composition and bioactivities of each pulp and peel. The results revealed that pulps have a high water content and low amount of other macronutrients. Both parts of red kiwi presented the highest tocopherols content and red kiwi pulp presented the highest content in ascorbic acid. In general, the peels exhibited the highest antioxidant activity and green kiwi peels showed cytotoxicity and anti-inflammatory activity, which could be related to its higher content in phenolic compounds, especially B-type (epi)catechin dimer. Therefore, kiwi components currently underutilized may be indicated as a source of natural functionalizing ingredients with several benefits for human health. The authors are grateful to the Foundation for Science andTechnology (FCT, Portugal) and FEDER under Programme PT2020 forfinancial support to CIMO (UID/AGR/00690/2019); national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros and R. Calhelha’s contract, and Carla Pereira’s contract though the celebration of program-contract foreseen in No. 4,5 and 6 of article 23° of Decree-Law No. 57/2016, of 29th August,amended by Law No. 57/2017, of 19th July; to FEDER-Interreg España-Portugal programme forfinancial support through the project 0377_Iberphenol_6_E. The authors are grateful for financial support to the Ministry of Education. Science and Technological Development of Republic of Serbia, grant number 173032. The authors also thank the company Kiwi Coop (Oliveira do Bairro, Portugal) for providing the kiwi samples info:eu-repo/semantics/publishedVersion

We investigated the effects of high-pressure homogenization processing (HPHP), thermal treatment (TT), and milk matrix (soy, skimmed, or whole milk) on 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) scavenging activity and in vitro bioaccessibility of total and individual phenolics in pomelo juice (PJ) and kiwi juice (KJ). HPHP and TT resulted in an increase of 10.6–17.5% in the phenolic contents of KJ and PJ but diminished phenolic bioaccessibility from 1.3% to 46.8%. Addition of milk matrix effectively enhanced phenolic bioaccessibility in KJ and PJ from 21.6% to 37.8% and 60.1% to 63.3%, respectively, except that addition of soy milk reduced total phenolic (TP) bioaccessibility by 14.9% in PJ. Skimmed milk improved TP bioaccessibility in KJ to a greater extent than did soy or whole milk, and whole milk effectively enhanced bioaccessibility in PJ. Our results suggest that the bioaccessibility of phenolics in fruit can be improved by regulating processing conditions and food matrices.

Chikoo and kiwi peel powder contain high amount of magnesium, potassium, vitamin A, vitamin C, calcium and has numerous therapeutic benefits. Due to its healthy beneficial properties it was incorporated with other ingredients and turned into chikoo and kiwi peel powder and new recipes - Chikoo and kiwi peel powder “Samosa” , Chikoo and kiwi peel powder “Burfi” , Chikoo and kiwi peel powder “fruit cream”, Chikoo and kiwi peel powder “burger” , Chikoo and kiwi peel powder “ice cream pudding”, Chikoo and kiwi peel powder “Aloo cutlet” was subjected to sensory analysis. Both chikoo and kiwi peel powder recipes was liked by the 15 experts. Its appearance, colour, taste, texture, odour and overall acceptability were liked moderated (scores 10) by panel member. Both type of recipes – were highly nutritive. They were excellent source of potassium, vitamin A, vitamin C, contained sufficient amount of calcium and protein. It can be concluded that the product were tasty, healthy, safe to use and low in cost thus, can be a part of daily diet of individual, without changing there regular dietary consumption.

Fresh “Xuxiang” kiwifruit juice with or without pomace was used for fermentation with different levels of glutathione‐enriched inactive dry yeast (g‐IDY). After alcohol fermentation, the glutathione (GSH) content, color parameters, phenolic composition, and antioxidant activities of kiwi wine were determined. The results suggested that the addition of g‐IDY to kiwi juice increased GSH, glutathione disulfide, total GSH concentrations, and the total phenolic content of kiwi wine. No obvious effect on individual phenolic content was found in wine with g‐IDY. The color parameters of wines fermented with pomace were remarkably improved with addition of 100 mg/L and 300 mg/L g‐IDY. The supply of g‐IDY improved the antioxidant activities of kiwi wine fermented with pomace. Principal component analysis suggested that with the same supplies of g‐IDY, wine fermented with pomace was better than wine fermented through pure juice in all measurements. PRACTICAL APPLICATIONS: The improvements in color and antioxidant capacity of kiwi wine have always been the focus of kiwi wine brewing. Constant improvement in methods which contribute to high quality of kiwi wine provides crucial support for wine industry and even agriculture development. The aim of this study is to investigate the impacts of glutathione‐enriched inactive dry yeast (g‐IDY) on quality of kiwi wine. These results could provide feasible advices about g‐IDY application to kiwi wine for improving the sensory and nutritional properties.

Excessive nitrogen (N) fertilization of high value horticultural crops is a common problem that not only increases the cost to farmers, but also negatively affects crop growth and the environment. A three-year field experiment was conducted in an intensive kiwifruit orchard in Shaanxi Province, China to compare the effects of reduced N fertilization applied as urea (U), and controlled release urea (CRU) on the N nutrition of kiwi vines, fruit yield and quality, and nitrate-N accumulation in the soil profile. The three treatments included a conventional N application rate (CF-U, 900 kg N ha−1 yr−1 as urea), two reduced N fertilization treatments where the amount of N fertilizer applied as U and CRU was reduced by 25% in 2013 and 2014, and by 45% in 2015. The 25 and 45% reduced N treatments had no adverse effects on the N concentrations in leaves and pruning branches and the fruit yield and quality of kiwi vines. However, they significantly enhanced the partial factor productivity of applied N (PFPN) and the economic benefits, and reduced nitrate accumulation in the 0–200 cm soil profile. The same benefits of reduced N fertilization were observed for both the U and CRU treatments, but the CRU treatment had the added benefit of decreasing the loss of nitrate through leaching. We concluded that the current level of N fertilization in kiwi orchards is very excessive, and reducing the N fertilizer rate by 25–45% could not only guarantee fruit yield, but also reduce N accumulation and loss.

Acetobacter pasteurianus AFY-4 was isolated from fermented vinegar in Hongcheon-gun, Gangwon-do. The A. pasteurianus AFY-4 strain had a higher tolerance to low-pH. Optimization of acetic acid fermentation of hardy kiwi (Actinidia arguta) was conducted using the A. pasteurianus AFY-4 strain based on the response surface methodology (RSM). The optimization of acetic acid fermentation for producing hardy kiwi vinegar was determined by five levels of initial ethanol, initial acetic acid, and acetic acid bacteria (AAB) inoculum volume, using the central composite design. The acetic acid yield and residual ethanol for acetic acid fermentation of hardy kiwi optimized by the RSM were significantly different. The optimal conditions for acetic acid fermentation of hardy kiwi vinegar were 8.95% of the initial ethanol, 1.86% of the initial acetic acid, and 25.02% of the AAB inoculum volume.