Abstract
Tomato producing and processing industries present undoubted potential for industrial discarded products valorization whether due to the overproduction of fresh tomatoes or to the loss during processing. Although tomato by-products are not yet considered a raw material, several studies have suggested innovative and profitable applications. It is often referred to as “tomato pomace” and is quite rich in a variety of bioactive compounds. Lycopene, vitamin C, β-carotene, phenolic compounds, and tocopherol are some of the bioactives herein discussed. Tomato by-products are also rich in minerals. Many of these compounds are powerful antioxidants with anti-inflammatory properties besides modulating the immune system. Several researchers have focused on the possible application of natural ingredients, especially those extracted from foods, and their physiological and pharmacological effects. Herein, the effects of processing and further applications of the bioactive compounds present in tomato by-products were carefully reviewed, especially regarding the anti-inflammatory and anti-cancer effects. The aim of this review was thus to highlight the existing opportunities to create profitable and innovative applications for tomato by-products in health context.
Highlights
Tomato (Solanum lycopersicum L.) belongs to the nightshade family (Solanaceae) and is botanically categorized as a fruit
From the historical point of view, the first wild species of tomatoes were found in South America, and only later were they domesticated to be used as food [1]
The tomato processing industry resorts to different strategies and technologies, taking into account its final purpose [8]. It was estimated by the Economic Research Service of the United States Department of Agriculture (USDA) that 30% of the fresh tomatoes are processed into ketchup and juices, 35% into sauces, about 18% into tomato paste, and 17% into canned tomatoes (Figure 1) [20]
Summary
Tomato (Solanum lycopersicum L.) belongs to the nightshade family (Solanaceae) and is botanically categorized as a fruit. This review intends to explore the sustainable valorization of tomato processing industry by-products and its usage in the maintenance of human health. 2. Sustainable Valorization of Tomato Processing Industry By-Products 2.1. The tomato industry has been growing worldwide, achieving a total production of 182,256,458 tons in 2018. Molecules 2022, 27, 1701 mostly made of peels, seeds, and some residual tomato tissue Despite these by-products being usually discarded, they still are nutrient- and vitamin-enriched sources [8,13]. There is another rejected fraction to consider: the unharvest green tomatoes, leaves, and roots. The content of these two molecules decreases with tomato ripening, being its highest when unripe (green) These fractions usually remain in the fields without further valorization. Further investigation is necessary since most of the mechanisms of action are still unknown [14–16]
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