Bioactive Compounds Extracted from Tomato Processing by-Products as a Source of Valuable Nutrients.

Area of Science:

• Food Science
• Nutritional Science
• Sustainable Agriculture

Background:

• Vegetable processing industries generate substantial waste, with tomato processing alone producing 8.5 million tons globally each year.
• Increasing global population and a focus on food waste prevention highlight the need to valorize agricultural by-products.
• Tomato by-products contain valuable bioactive compounds with potential health benefits.

Purpose of the Study:

• To highlight the bioactive constituents in tomato processing by-products.
• To explore the revalorization of these by-products into functional foods.
• To emphasize the nutritional and health benefits of incorporating tomato peels and seeds into food products.

Main Methods:

• Literature review of bioactive compounds in tomato processing waste.
• Analysis of nutritional content (fiber, protein) in tomato seeds.
• Exemplification of value-added food products incorporating tomato by-products.

Main Results:

• Tomato by-products are rich in lycopene, beta-carotene, glutamic acid, and aspartic acid.
• Fiber and protein content in tomato seeds offer significant nutritional benefits.
• Various food products like bakery items, meat products, pasta, dairy, and jams can be enhanced with tomato peels and seeds.

Conclusions:

• Tomato processing by-products represent a valuable source of bioactive nutrients.
• Revalorizing these by-products into functional foods contributes to food waste reduction and improved nutrition.
• Further development of prototypes can transform vegetal by-products into functional ingredients.