## 1 Introduction  
Nowadays, owing to the growing consciousness of environmental pollution and the high amount of produced waste during conventional food processing, consumers appreciate sustainable food productions [1]. The improvement and/or removal of one of the conventional technological steps applied in food processing can be a promising strategy in order to increase the environmental benefits and the raw material processing efficiency [2]. Moreover, consumers are increasingly interested in food products with improved safety, as well as healthy and nutritional aspects [3].  
The changes in consumer perception and the need to produce safe and high-quality foods are responsible for the evolution of the established food processes or the development of new ones. Wastage arises in particular from fruit and vegetable processing or from fruits with unfitting characteristics, in terms of size and shape [4]. Since most of these products are not used for fresh consumption, they may be inappropriately disposed of, causing environmental issues. Consequently, the opportunity to reuse industrial loss and/or waste by improving process profits and sustainability is of great relevance.  
According to the European Commission [5], the weight of kiwifruit must be above 65 g, otherwise they are considered not adequate for the commercial sale and the distribution channel, thus fruitless. However, those fruits could be valorized as raw material for the production of snacks by reducing food waste and increasing their added value. Kiwifruit is a good source of antioxidant compounds such as vitamin C and polyphenols, which contribute to its high antioxidant potential [6].  
Commonly, freeze-drying or conventional drying have been used to obtain stable fruit products; however, these techniques present limitations such as high energy consumption and long drying times [7; 8; 9]. Moreover, drying at elevated temperatures causes irreversible damage owing firstly to the changes in cell wall and cell membrane structures that are followed by changes in the functionality of nutritious components (vitamin C, antioxidants), mainly due to oxidation [9].  
In general, drying processes consume an appreciable part of the total energy used in the food industry, so it is very important to develop new hybrid drying technologies both for energy saving and preservation of the final food quality [10]. Pulsed electric field (PEF) and osmotic dehydration (OD) treatments can be used in combination owing to their modulation of specific structural features of plant tissue, enhancing the nutritional functionality of the final product [11; 12]. The PEF treatment at high and moderate fields has been suggested to enhance the maintenance of nutritional components during mass transfer processes in different types of fruit [13; 14; 15; 16], while OD treatments have been used for the retention of flavor, color, texture and inhibition of enzymatic browning [17].  
In this direction, this research work was aimed at developing a novel fruit snack for the valorization of undersized kiwifruit, assessing different sustainable processing solutions. Two non-thermal technologies, such as OD and PEF as a pre-processing step to drying, were applied alone or in combination, resulting in a novel dried kiwifruit product with a short processing time and good quality, in terms of color and nutritional characteristics (antioxidant activity, total polyphenol and vitamin C content) retention.