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Tomato Processing By-Products Valorisation through Ohmic Heating Approach.

Marta C Coelho1, Soudabeh Ghalamara1, Débora Campos1

  • 1Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.

Foods (Basel, Switzerland)
|February 25, 2023
PubMed
Summary

Tomato processing by-products are rich in protein, fiber, and fatty acids. Ohmic heating (OH) is an eco-friendly method to recover bioactive compounds from these by-products, supporting a circular economy.

Keywords:
Lycopersicum esculentumbioactive compoundscarotenoidsnew technologies recoveryphenolic compoundswastes

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Area of Science:

  • Food Science and Technology
  • Biotechnology
  • Sustainable Chemistry

Background:

  • Tomato processing generates significant by-products with underutilized potential for bioactive compound recovery.
  • A lack of national data on Portuguese tomato by-products hinders effective waste management and valorization strategies.
  • Identifying and quantifying valuable compounds in tomato by-products is crucial for developing circular economy approaches.

Purpose of the Study:

  • To characterize the physicochemical composition of tomato processing by-products from Portuguese companies.
  • To evaluate an environmental-friendly ohmic heating (OH) method for extracting bioactive compounds.
  • To explore the potential of tomato by-products as a source for value-added ingredients.

Main Methods:

  • Physicochemical characterization of by-product samples.
  • Extraction of bioactive compounds using ohmic heating (OH) and conventional methods.
  • Quantification of total antioxidant capacity, phenolic compounds (HPLC), and fatty acids.
  • Identification of novel molecules using LC-ESI-UHR-OqTOF-MS.

Main Results:

  • Tomato by-products are rich in protein (16.3-19.4 g/100 g DW), fiber (57.8-59.0 g/100 g DW), and fatty acids (17.0 g/100 g).
  • Key phenolic compounds identified include chlorogenic acid and rutin.
  • Ohmic heating (OH) effectively recovered phenolic compounds and preserved carotenoids, yielding distinct liquid and solid fractions.

Conclusions:

  • Tomato by-products represent a valuable resource for bioactive compounds and nutrients.
  • Ohmic heating (OH) is a promising, eco-friendly technology for valorizing tomato by-products into functional ingredients.
  • Implementing OH technology can contribute to the circular economy by minimizing waste and creating new value-added products.