Can you eat kiwi peel?
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Cinu Varghese has experience in food science research, the food industry, and teaching with expertise in Food Engineering, Public health and nutrition, Product development, Sensory and consumer research, Ingredient research, Packaging, and 3D food printing. She writes and reviews content on these topics.
Dr Cinu Varghese’s Highlights;
PhD in food engineering focusing on product development for adolescent health and nutrition from the Indian Institute of Technology Kharagpur, India.
Master’s degree in Agriculture processing and food engineering from Orissa University of Agriculture and Technology, India. Bachelors in Agriculture Engineering from Kerala Agriculture University, India.
Visiting Doctoral scholar at the University of Alberta, Canada through the Shastri Indo-Canadian Institute Fellowship (2018-2019).
“Integration of food science, health, and nutrition knowledge is crucial for promoting individual well-being and sustainability in the food industry, leading to healthier food choices that nourish both people and the environment” – Dr Cinu Varghese
Professional Experience
Dr Cinu Varghese worked as a food scientist and designed and executed experiments to improve product quality, nutrition, flavour, texture, shelf-life, and nutritional value, taking into consideration consumer preferences, regulatory requirements, and cost-effectiveness.
As a Guest faculty lecturer at Kerala University of Fisheries and Ocean Studies, Dr Cinu designed and delivered lectures in food science and nutrition, which include topics such as fundamentals of food processing, food nutrition, and food safety to graduate students.
Dr Cinu collaborated with the University of Alberta, Edmonton, Canada, as a Shastri Indo-Canadian Institute awardee and evaluate and characterize the 3D-printed cookies developed for undernourished adolescents.
Dr Cinu has presented her research work at several international conferences focusing on food science and nutrition like IFT, EFFoST, and IUFOST.
Research articles and book chapters by Dr Cinu have appeared in high-impact, specialized journals in her field, and she is expanding her knowledge domain through new collaborations with scientists.
Education
2022- PhD in Food Engineering, Indian Institute of Technology Kharagpur, India
2017- M.tech in Processing and Food Engineering, Orissa University of Agriculture and Technology, India
2015- B.tech in Agricultural Engineering, Kerala Agricultural University, India
The main publications of Dr Cinu Varghese are:
Research articles
Varghese C., Srivastav P.P., Roopesh M.S (2022). High-energy cookies for undernourished adolescents: In vivo rat assay of protein quality and evaluation of storage conditions on cookies shelf-life. Future Foods; 6(100154); https://doi.org/10.1016/j.fufo.2022.100154
Varghese C., Srivastav P.P. (2022) Formulation and sensory characterization of high energy nutritious cookies for undernourished adolescents. Innovative food science and emerging technologies, 75, 102904, https://doi.org/10.1016/j.ifset.2021.102904
Anjali Sudhakar, Subir Kumar Chakraborty, Naveen Kumar Mahanti & Cinu Varghese (2021) Advanced techniques in edible oil authentication: A systematic review and critical analysis, Critical Reviews in Food Science and Nutrition,https://doi.org/10.1080/10408398.2021.1956424
Varghese C., Wolodko J., Chen L., Doschak M., Srivastav P.P., Roopesh M.S. (2020). Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies. Foods.;9(7): https://doi.org/10.3390/foods9070907
Joy Augustine K, Sudheer K. P, Athira A.S., Cinu V, Haritha M., Rana Salva N. Development and performance evaluation of a motorised rotary banana slicer, 27th Kerala Science congress Alappuzha, 27-29 January 2015: https://ws.kscste.kerala.gov.in/site/publications/Final%20Proceedings%2027th%20KSC.pdf
Book chapters
Varghese C., Srivastav P.P., Roopesh M.S., Sudhakar A.(2022). 3-D Food Printing: Concepts, applications, and Prospects. Advanced Research Methods in Food Processing. Apple Academic Press, Inc.-, CRC Press, a Taylor & Francis Group,USA.
Varghese C., Harsha V., Claudia K.L., Steaphen A. N.(2022). High-Pressure Processing of Foods; An Overview, Advanced Research Methods in Food Processing. Apple Academic Press, Inc.-, CRC Press, a Taylor & Francis Group, USA.
Sudhakar A., Varghese C., Choudhary K., Chakraborty S. K.(2021). Extrusion technology: types, working and different food products. Apple Academic Press, Inc.-, CRC Press, a Taylor & Francis Group, USA.
Conferences/Presentations
Varghese C., Khan M.K., Srivastav P.P. Mathematical modelling of thin layer drying kinetics of moringa leaves.19th IUFoST World Congress of Food Science and Technology held at Mumbai, 23rd – 27th October 2018, Poster Presentation
Varghese C., Srivastav P.P. Development of high-density nutrient-dense food bar for undernourished adolescent girls. IFT conference Meeting held at New Orleans, Louisiana, USA, 2nd– 6th June 2019, Poster presentation
Varghese C., Srivastav P.P., Roopesh M.S. Development and storage of developed high energy, nutrient-dense cookies for undernourished adolescents. 34th EFFoST International Conference held as an online event, 20th-22nd November 2020, Poster presentation
International Conference on Organic Farming for Sustainable Agriculture as an Oral Presenter held at Orissa University of Agriculture and Technology, Bhubaneswar 2020
You can view some of Dr Cinu’s work here:
Linkedin: https://www.linkedin.com/in/cinu-varghese/
ResearchGate: https://www.researchgate.net/profile/Cinu-Varghese
ORCID: https://orcid.org/0000-0002-0119-3735
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief article, “Can you eat kiwi peel?” we will describe the kiwi peel, the nutritional benefits we can take from it, the risks associated with eating peels, and the different ways to use it.
Can you eat kiwi peel?
Yes, you can eat kiwi peel, and it is packed with nutrients. However, before eating the peels, properly wash the fruit to remove any dirt or bacteria that may be present on the surface.
According to studies, compared to the pulp, peels have the strongest antioxidant activity, while green kiwi peels have cytotoxicity and anti-inflammatory action, which could be attributed to their increased phenolic component content (1).
What are the health benefits of kiwi peel?
Kiwi peel is highly nutritious and is composed of many nutrients such as folate, fiber, and vitamin E. The following are a few health benefits of eating kiwi peels.
Rich in fiber
Fibre is one of the nutritional content of kiwi peel which is a perfect diet for the bacteria which reside in the gut of living organisms.
Fiber is well renowned for its prebiotic effects since it stimulates intestinal motility, enhances satiety, and helps to maintain the health of the digestive and intestinal bacteria(1). Rich in nutrients
Folate is considered one of the most important nutrient components, which is highly beneficial for the growth of cells and their division. It can also help to prevent other defects like neural tubes that might happen in pregnancy.
Vitamin C is soluble in water and is also capable of fighting against any oxidative damage that can happen inside the cells and also can be within the bloodstream.
As compared to vitamin C, Vitamin E is soluble in fat that plays a significant role within the cell membranes by fighting against free radicals.
So, the peel of kiwi is enriched with both types of soluble, either it is fat-soluble or water-soluble, which provides solid protection against many radicals in the whole body(1,3).
Antioxidant properties
The kiwi peel is the house of antioxidants. Generally, Vitamins C and E are major kiwi peel contents with solid antioxidant properties. Antioxidants keep preventing the cells from any type of damage that is caused due to free radicals(1).
These free radicals play a role in developing oxidative damage linked to cardiovascular disease or cancer. As a result, these chemicals may avoid oxidation and boost oxidative defenses by upregulating genes involved in DNA repair.
Antitumor properties
Kiwi peel is a preventative antitumor agent that works in two ways. It has the potential to protect or reduce DNA damage and mutagenesis processes. Extracts of the green kiwi peel have been shown in studies to have cytotoxic action in human tumor cells(2,3).
Anti-inflammatory properties
Studies have reported that kiwi skin has a considerable anti-inflammatory capacity, implying that it could be used as a preventive or therapeutic natural element in cosmetic, pharmaceutical, or nutraceutical formulations(1).
What are the risks of eating kiwi peel?
Eating kiwi skin is typically harmless and is often recommended to receive the greatest nutritional benefit from the fruit. However, it can be difficult to digest and may cause unpleasant side effects in certain people.
Consuming kiwi peels, like many fruits and vegetables, may expose you to pesticide residue. When feasible, buy organic kiwis to decrease the danger of pesticide residue on kiwi peeling (6).
If you cannot find organic kiwis, you can still limit your pesticide exposure by thoroughly washing the fruit under running water and gently rubbing it with a clean cloth (6).
Eating kiwi skin may induce digestive disorders such as nausea, vomiting, abdominal pain, and acid reflux. It can also cause skin irritation and inflammation in some circumstances(4).
There are also negative effects of kiwi, including some allergic reactions with symptoms starting from a slight itching in the mouth to full-blown anaphylaxis. Anyone who is more exposed to allergies should avoid taking kiwi peel(4,5).
If you are planning to eat kiwi skin, it is recommended to start slowly to test for any possible reactions.
How can you prepare and eat kiwi peels?
Before eating kiwi peels, make sure to wash the fruit thoroughly under running water. The fuzzy texture can be removed by rubbing the kiwi with a clean towel or by lightly scraping it with a spoon, and it can also be removed by scrubbing the kiwi with a vegetable brush(6).
If you don’t want to eat kiwi peel, then cut one side of the kiwi and extract the meat out by scooping it with a spoon. Or kiwi flesh can be separated by simply slicing the kiwi with a knife. But it is recommended to eat kiwi with peels to get the complete nutritional effect.
Conclusion
In this brief article, “Can you eat kiwi peel?” we described the kiwi peel, what are the nutritional benefits that we can take from kiwi peel, the risks associated with eating peels, and the different ways to use it.
References
- Chamorro F, Carpena M, Fraga-Corral M, Echave J, Riaz Rajoka MS, Barba FJ, et al. Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model. Food Chem. 2022;370.
- Dias M, Caleja C, Pereira C, Calhelha RC, Kostic M, Sokovic M, et al. Chemical composition and bioactive properties of byproducts from two different kiwi varieties. Food Research International. 2020;127.
- Cairone F, Garzoli S, Menghini L, Simonetti G, Casadei MA, Di Muzio L, et al. Valorization of Kiwi Peels: Fractionation, Bioactives Analyses, and Hypotheses on Complete Peels Recycle. Foods. 2022;11(4).
- Morgan KJ, Castro I, Lopez-Villalobos N, Pomroy WE, Alley MR, Gartrell BD, et al. Prevalence of and risk factors for coccidiosis in kiwi between 1977 and 2011. N Z Vet J. 2014;62(6).
- McLennan JA, Dew L, Miles J, Gillingham N, Waiwai R. Size matters Predation risk and juvenile growth in North Island brown kiwi (Apteryx mantelli). N Z J Ecol. 2004;28(2).
- European Commission. Risk Profile on the Microbiological Contamination of Fruits and Vegetables Eaten Raw. Report of the Scientific Committee on Food. 2002;(April)
