## 4 Health Benefits and Composition of Kiwi By-Products
### Kiwi Bioactives in Functional Foods Applications
Indicatively, these compounds encompass polyphenols, carotenoids, and triterpenes, exhibiting plenty of biological activities, such as antioxidative, anti-inflammatory, antimicrobial, and antidiabetic effects, and many more [36; 67; 68; 69; 70]. \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Functional Food** & **Bio-Functional Ingredients** & **Amount** & **Aims** & & **Results** & **References** \\ \hline  & **(Kivi popace and/or its** & & & & & & \\  & **Bioactively** & & & & & & \\ \hline
**Functional kivi fruit** & & & & & & \\ **ielly (PK)** & & & & & & \\ \cline{3-6}
**A** Capacity for antioxidant, antidiabetic, and & & & & & \\ \cline{3-6}
**A** anticancer activities & & & & & & \\ \cline{3-6}
**Wine** & & & & & & \\ \cline{3-6}
**Wine** & & & & & & \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Applications of kivi popace and its bioactive compounds in functional foods. \begin{table}
\begin{tabular}{c c c c c c} \hline
**Functional Food** & **Bio-Functional Ingredients** & **Amount** & **Aims** & **Results** & **References** \\ \hline
**Flow** & Skin and bagasse from two varieties (Bruno and Monty) & Extracts of 5 g each & Physicochemical, microbiological, and nutritional evaluation & Physicochem, and nutrition evaluation & The flour made with k  
In the industrial sphere, innovative kiwi products are processed and commercialized, such as protein bars, jelly, wine, and flour, among others. To elaborate further, the bioactive effects of functional kiwi fruit jelly (FKJ) were investigated in vivo in a mouse model. More precisely, forty male mice, aged seven weeks, were purchased and accommodated in a controlled environment, with access to food and water. After the eight-week experiment, blood samples were obtained from the orbital sinus of each mouse, and samples from the liver, subcutaneous adipose tissues (SAT), abdominal adipose tissues (AAT), and perirenal adipose tissues (PEAT) were collected and weighed. The findings indicate that FKJ can help prevent fat accumulation and is rich in phenols and flavonoids, low in calories, with antioxidant and anti-inflammatory capacity [71]. Kiwi wine was produced through the fermentation of kiwi fruit juice with indigenous _Zygosaccharomyces rouxii_ (Zr) and _Saccharomyces cerevisiae_ (Sc), without adding sugars. The results indicate that consecutive fermentations led to a notable increase in the total flavonoids and total phenols of low-ethanol kiwi wines. Additionally, they had a beneficial impact on organic acids, primarily by decreasing the concentration of malic acid. Moreover, kiwi wine is rich in vitamins, amino acids, polyphenols, and other bioactive compounds, which offer antioxidant, antidiabetic, and anticancer activities [73]. Starchy kiwi fruit flour (SKF) was investigated in vitro. The outcomes show that SKF has a lower pH and transparency and a higher swelling power compared to potato and corn starch. Moreover, SKF contains considerable amounts of mineral elements and total polyphenol content, showcasing strong antioxidant capacity. Furthermore, SKF is not easily hydrolyzed by enzymes and does not induce a fast rise in blood glucose levels [72]. Powder from kiwi fruit pomace and peel was added to protein bars. The protein bars were tested for phytochemicals, antioxidant activity, and cell viability. Kiwi peel powder led to a different phytochemical profile of the protein bar, with higher flavonoid content, polyphenol content, carotenoid content, and antioxidant activity when compared with the control sample. The results validate the potential of kiwi pomace as a functional food component, offering beneficial impacts on consumer health and a prebiotic influence on lactic acid bacteria [36]. At the same time, kiwi pulp was used to make cheese from sheep and buffalo milk and was compared to calf rennet. Higher concentrations of polyphenols and phytosterols were found in the kiwi cheese, which was 4.5 times (buffalo) and 3 times (sheep) higher than in cheese made with calf rennet.