Kiwifruit waste valorisation through innovative snack development

Currently, in the case of kiwifruits, those fruit with a weight lower than 65 g are considered waste. The production of dried snacks with high nutritional functionality could be a valid alternative to use the kiwifruit waste, with positive economic impact on the entire production chain. Therefore, the aim of this work was to evaluate the effect of pulsed electric field - PEF (200 V cm^‑1) and/or osmotic dehydration - OD (trehalose at 40%) pre-drying treatments on drying kinetics at 50, 60, and 70°C, and on colour and nutritional properties (vitamin C and antioxidant compounds) of 'Jintao' (yellow-fleshed) kiwifruit snacks. At every temperature, the PEF treated snacks showed the highest drying rate. Moreover, PEF treatment appeared to be a valid innovative alternative for the production of fruit snacks with high nutritional quality. A better retention of vitamin C and antioxidant compounds was obtained in dried yellow kiwifruit subjected to PEF treatment.