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Eco-Friendly Approaches to Low-Calorie Jam Formulation Using Tomato Waste: An Innovative and Sustainable Strategy.
Muhammad Hammad1, Ali Imran1, Muhammad Afzaal1
1Department of Food Science Government College University Faisalabad Pakistan.
Food Science & Nutrition
|August 6, 2025
Summary
This study created a low-calorie jam from tomato peels and pomace, highlighting their antioxidant potential. Ethanol extraction proved most effective, yielding a bioactive-rich jam with significant nutritional properties.
Area of Science:
- Food Science
- Nutritional Biochemistry
- Sustainable Food Processing
Background:
- Tomato processing generates significant byproducts like peels and pomace.
- These byproducts are rich in bioactive compounds and possess antioxidant properties.
- Valorizing tomato waste can reduce environmental impact and create value-added food products.
Purpose of the Study:
- To develop a low-caloric jam utilizing tomato peels and pomace.
- To characterize the antioxidant properties of extracts derived from tomato byproducts.
- To evaluate the physicochemical characteristics of the developed jam formulations.
Main Methods:
- Extraction of bioactive compounds from tomato peels and pomace using water, ethanol, and methanol at 55°C.
- Antioxidant activity assessment of the extracts.
- Fourier-transform infrared (FTIR) spectroscopy analysis of extracts and jam.
- Physicochemical analysis (color, texture, pH) of jam formulations.
Main Results:
- Ethanol demonstrated the highest efficacy as an extraction solvent for antioxidant compounds.
- Tomato peel exhibited greater antioxidant activity compared to tomato pomace.
- FTIR analysis confirmed the presence of C-H stretching bonds, indicating bioactive compounds in both extracts and jam.
- Jam formulations showed significant variations in physicochemical properties based on treatment.
Conclusions:
- Tomato peels and pomace are viable sources for developing low-caloric, antioxidant-rich jams.
- Ethanol is the preferred solvent for maximizing antioxidant compound extraction from tomato byproducts.
- The developed jam retains bioactive compounds, offering a sustainable and nutritious food product.
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