Abstract
Tomatoes are consumed on a daily basis and are the world’s second most important vegetable crop. Tomatoes are processed in food industries for the generation of various products such as tomato paste, tomato ketchups, etc. These industries generally produce large amounts of tomato seed, skin and pomace, which are collectively known as tomato wastes and by-products. These by-products are rich sources of many bioactive molecules, such as various phenolics, flavonoids, lycopene, ascorbic acid, etc., which possess significant roles in the management of various health problems. However, the processing and utilization of tomato wastes and by-products are underutilized at an industrial scale and are mostly reported and published by researchers. Various modern technologies have also been reported to improve the extraction yield of tomato wastes and by-products like supercritical carbon dioxide extraction. Many studies have reported the utilization of tomato by-products in development of meat-based edibles, baked products and functional foods etc.
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