Tomato Pomace Research Articles

Bio-based lacquers from industrially processed tomato pomace for sustainable metal food packaging

Bio-based lacquers prepared from an underutilized tomato processing residue such as pomace have been investigated as sustainable alternatives to bisphenol A (BPA)-based coatings for metal food packaging. The fabrication methodology consisted of a two-step process: spray-coating of a paste of the lipid fraction of tomato pomace with a mixture ethanol:H2O (3:1, v:v) on common metal substrates, used for food canning, such as aluminum (Al), chromium-coated tin-free steel (TFS), and electrochemically tin-plated steel (ETP), followed by the self melt-polycondensation of such lipid fraction. The polymerization reaction was conducted at 200 °C for different times (10, 20, 30, 40, 50, and 60 min) and was monitored by specular infrared spectroscopy, resulting in maximum degrees of esterification of ∼92% for Al and ∼85% for TFS and ETP substrates. The anticorrosion performance of the coatings was studied by electrochemical impedance spectroscopy at different immersion times (time intervals of 2–5 h during an overall stability test up to 170 h) in an aqueous solution of 1 wt% NaCl. The degree of polymerization and the physical properties of the coatings showed a strong dependence on the metal substrate used. In general, the best results were found for tomato pomace-based lacquers applied on aluminum, achieving higher mechanical strength (critical load of 1739 ± 198 mN for Al, 1078 ± 31 mN for ETP, and 852 ± 206 mN for TFS), hydrophobicity (water contact angle ∼95° for Al, ∼91° for ETP, and ∼88° for TFS), and improved anticorrosion performance (coating resistance of 0.7 MΩcm2 after 170 h of immersion for Al, 0.7 MΩcm2 after 70 h of immersion for TFS, and negligible coating resistance for ETP). In view of the technical innovation proposed in the present paper, the estimation of the environmental sustainability of the process has been considered relevant to fit the circular economy target. For this purpose, a life cycle analysis (LCA) was applied to the overall process, revealing multiple advantages for both the environment and human health.

Ecodesigned Formulations with Tomato Pomace Extracts

Tomato pomace (TP) has previously been identified as a coproduct that is rich in bioactive molecules, with potential beneficial effects for health. For tomato pomace that is composed of the skin, seeds and fibers, the challenge is to recover the molecules of interest trapped in the biopolymers. The use of deep eutectic solvents to extract metabolites from vegetable materials could present some advantages. Four natural deep eutectic solvents (NaDESs) were synthesized and characterized by infrared spectroscopy, thermogravimetry (TG) and differential scanning calorimetry (DSC). The TP was treated by maceration at moderate temperatures with the NaDESs. We identified 39 extracted molecules by HPLC–DAD, which revealed an abundance of hydroxy/methoxy flavones, flavanols, flavonols, phenolic acids, carotenoids and tannins, as well as a certain selectivity in the extracted molecules. Four cosmetic formulations that included the NaDESs were prepared. The NaDESs showed film-forming properties, which were harnessed for the final formulations, thanks to their biocompatibilities. Finally, the coupling of the extraction and formulation is a way to preserve the quality of the extracts and prepare ecodesigned formulations.

A Comprehensive Overview of Tomato Processing By-Product Valorization by Conventional Methods versus Emerging Technologies

The tomato processing industry can be considered one of the most widespread food manufacturing industries all over the world, annually generating considerable quantities of residue and determining disposal issues associated not only with the wasting of invaluable resources but also with the rise of significant environmental burdens. In this regard, previous studies have widely ascertained that tomato by-products are still rich in valuable compounds, which, once recovered, could be utilized in different industrial sectors. Currently, conventional solvent extraction is the most widely used method for the recovery of these compounds from tomato pomace. Nevertheless, several well-known drawbacks derive from this process, including the use of large quantities of solvents and the difficulties of utilizing the residual biomass. To overcome these limitations, the recent advances in extraction techniques, including the modification of the process configuration and the use of complementary novel methods to modify or destroy vegetable cells, have greatly and effectively influenced the recovery of different compounds from plant matrices. This review contributes a comprehensive overview on the valorization of tomato processing by-products with a specific focus on the use of "green technologies", including high-pressure homogenization (HPH), pulsed electric fields (PEF), supercritical fluid (SFE-CO2), ultrasounds (UAE), and microwaves (MAE), suitable to enhancing the extractability of target compounds while reducing the solvent requirement and shortening the extraction time. The effects of conventional processes and the application of green technologies are critically analyzed, and their effectiveness on the recovery of lycopene, polyphenols, cutin, pectin, oil, and proteins from tomato residues is discussed, focusing on their strengths, drawbacks, and critical factors that contribute to maximizing the extraction yields of the target compounds. Moreover, to follow the "near zero discharge concept", the utilization of a cascade approach to recover different valuable compounds and the exploitation of the residual biomass for biogas generation are also pointed out.

OPTIMIZATION OF THE COMPOSITION OF THE EXTRACTANT MIXTURE FOR THE EXTRACTION OF NATURAL ORGANIC COMPOUNDS FROM PROCESSING PRODUCTS OF VEGETABLE RAW MATERIALS AND THEIR FURTHER USE IN THE PRACTICE OF ANTI-CORROSION PROTECTION

Purpose. To theoretically substantiate and experimentally confirm the conceptual approach to the use of the i-PrOH-EtOH-H2O extractant system for obtaining plant extracts of grape, apricot, peach and tomato pomace with multifunctional anti-corrosion purposes. Methodology. The optimization of the three-component composition of the extractant system was carried out by the Scheffe simplex grid planning method with the construction of concentration triangles, the quantitative content of the sum of phenolic compounds, the total content of flavonoids, and the sum of volatile compounds was used as a response function, and the “composition-anticorrosion efficiency” dependence was established in neutral water and air environments. Scientific novelty. Use of the i-PrOH-EtOH-H2O extractant system in the ratio of propanol - 50 ÷ 40 %; ethanol – 25 ÷ 30 %; water – 15 ÷ 25 % with a polarity index ~ 5.9 ÷ 6.3, is a criterion parameter for the extraction of substances that belong to different groups of natural organic compounds: plants secondary metabolism terpene and polyphenolic compounds. Conclusions. It was established that the optimal use of the i-PrOH-EtOH-H2O extractant system with a percentage ratio of solvents in the range of 50-40 %; 25 ÷ 30 %; 15 ÷ 25 %, respectively. The calculated polarity index is in the range of ~ 5.87 ÷ 6.37 and is a criterion parameter for the system of extractants relative to the studied raw materials. By comparing the areas of optima with the construction of simplex lattice plans where the inhibitory effect is selected as the response function, it was established that the criterion parameters of the component composition of the extracts for their use as multifunctional inhibitors are the total content of phenolic compounds at the level of ~90 ÷ ≥150 mg of the extract, flavonoids ~ 22 ÷ ≥56 mg of extract and 70 ÷≥ 96 mg of terpene compounds per 100 g of extract.

Potential of Agroindustrial By-Products to Modulate Ruminal Fermentation and Reduce Methane Production: In Vitro Studies.

The effects of including wine lees (WL), exhausted olive cake (EOC) and a 1:1 mixture of EOC and tomato pomace (EOCTP) in diets for fattening ruminants on in vitro fermentation parameters and CH4 production were analysed. Ten diets were studied, containing either none of the tested by-products (control), or 6.0, 12.0 or 18.0% of WL, EOC and ECOTP formulated to have similar protein and fiber content. Diets were incubated in vitro with sheep ruminal fluid to measure gas production kinetics and fermentation parameters. Increasing the level of WL, EOC and EOCTP decreased linearly (p ≤ 0.009) the potential gas production, but other gas production parameters were unaffected (p > 0.05), excepting that EOCTP increased the gas production rate. No differences (p ≥ 0.0.05) among diets were observed in total volatile fatty acid (VFA) production at 24 h of incubation for EOC and EOCTP, but NH3-N concentration decreased (p ≤ 0.003). In contrast, WL at 12.0 and 18.0% decreased (p < 0.05) total VFA production and increased the acetate/propionate ratio (p < 0.05). None of the by-products had an effect on CH4 production (p ≥ 0.0.05). Results indicate that EOC and EOCTP could be included up to 18.0% in fattening diets, but lower levels of WL are recommended.

Sustainable Valorization of Tomato Pomace (Lycopersicon esculentum) in Animal Nutrition: A Review.

Under the background of the current shortage of feed resources, especially the shortage of protein feed, attempts to develop and utilize new feed resources are constantly being made. If the tomato pomace (TP) produced by industrial processing is used improperly, it will not only pollute the environment, but also cause feed resources to be wasted. This review summarizes the nutritional content of TP and its use and impact in animals as an animal feed supplement. Tomato pomace is a by-product of tomato processing, divided into peel, pulp, and tomato seeds, which are rich in proteins, fats, minerals, fatty acids, and amino acids, as well as antioxidant bioactive compounds, such as lycopene, beta-carotenoids, tocopherols, polyphenols, and terpenes. There are mainly two forms of feed: drying and silage. Tomato pomace can improve animal feed intake and growth performance, increase polyunsaturated fatty acids (PUFA) and PUFA n-3 content in meat, improve meat color, nutritional value, and juiciness, enhance immunity and antioxidant capacity of animals, and improve sperm quality. Lowering the rumen pH and reducing CH4 production in ruminants promotes the fermentation of rumen microorganisms and improves economic efficiency. Using tomato pomace instead of soybean meal as a protein supplement is a research hotspot in the animal husbandry industry, and further research should focus on the processing technology of TP and its large-scale application in feed.

Fatty Acids Profile and Antioxidant Properties of Raw Fermented Sausages with the Addition of Tomato Pomace.

The aim of the study was to evaluate the effect of tomato pomace (TP) on physicochemical parameters and fatty acid profile as well as antioxidant properties of dry fermented sausages with a reduced content of nitrites. Four different sausage formulations were prepared: control sample, and samples with 0.5%, 1% and 1.5% addition of freeze-dried TP. The sausages were analyzed for: chemical composition, pH and water activity, fatty acid profile, color parameters, biogenic content, and number of lactic acid bacteria and Enterobacteriacea. The antioxidant properties were also assessed depending on the amount of TP used. The products were characterized by similar water activity and pH in the range of 0.877-0.895 and 4.55-4.81, respectively. The effect of the addition of freeze-dried TP on an increase in antioxidant activity along with an increase in the concentration of the additive was observed. This phenomenon was most likely due to the strong antioxidant properties of tomato as well as the high content of lycopene. The antimicrobial properties of TP in raw fermented sausages were also noted as the product with the highest concentration of pomace had the lowest number of Enterobacteriaceae. In addition, sausages with reduced levels of nitrites to which TP was added were characterized by a higher redness, which will probably have a positive impact on the assessment consumers make of them. The most promising results were obtained for the dry fermented sausage with 1.5% addition of TP.

The recovery from agro-industrial wastes provides different profiles of anti-inflammatory polyphenols for tailored applications

Food and agro-industrial processing produce a great amount of side-stream and waste materials that are excellent sources of functional bioactive molecules such as phenolic compounds that recover them can be beneficial not only for food sustainability but also to human for many industrial applications such as flavor compounds and therapeutic applications such as antimicrobial and anti-inflammatory. The treatments and extraction techniques have major effects on the recovery of bioactive compounds. Along with the conventional extraction methods, numerous innovative techniques have been evolved and have been optimized to facilitate bioactive extraction more efficiently and sustainably. In this work, we have summarized the state-of-the-art technological approaches concerning novel extraction methods applied for five most produced crops in Italy; Grape Pomace (GP), Tomato Pomace (TP), Olive Pomace (OP), Citrus Pomace (CP), and Spent Coffee Grounds (SCG), presenting the extraction yield and the main class of phenolic classes, with the focus on their biological activity as an anti-inflammatory in vitro and in vivo studies via describing their molecular mechanism of action.

The effect of circular soil biosolarization treatment on the physiology, metabolomics, and microbiome of tomato plants under certain abiotic stresses.

Soil biosolarization (SBS) is an alternative technique for soil pest control to standard techniques such as soil fumigation and soil solarization (SS). By using both solar heating and fermentation of organic amendments, faster and more effective control of soilborne pathogens can be achieved. A circular economy may be created by using the residues of a given crop as organic amendments to biosolarize fields that produce that crop, which is termed circular soil biosolarization (CSBS). In this study, CSBS was employed by biosolarizing soil with amended tomato pomace (TP) residues and examining its impact on tomato cropping under conditions of abiotic stresses, specifically high salinity and nitrogen deficiency. The results showed that in the absence of abiotic stress, CSBS can benefit plant physiological performance, growth and yield relative to SS. Moreover, CSBS significantly mitigated the impacts of abiotic stress conditions. The results also showed that CSBS impacted the soil microbiome and plant metabolome. Mycoplana and Kaistobacter genera were found to be positively correlated with benefits to tomato plants health under abiotic stress conditions. Conversely, the relative abundance of the orders RB41, MND1, and the family Ellin6075 and were negatively correlated with tomato plants health. Moreover, several metabolites were significantly affected in plants grown in SS- and CSBS-treated soils under abiotic stress conditions. The metabolite xylonic acid isomer was found to be significantly negatively correlated with tomato plants health performance across all treatments. These findings improve understanding of the interactions between CSBS, soil ecology, and crop physiology under abiotic stress conditions.

Effect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers.

The aim of this research was to determine the influence of tomato pomace (TP) addition on the chemical, nutritional, and technological characteristics of cream crackers made from wheat flour and 4%, 6%, 8%, and 10% TP. The TP-enriched cream crackers showed progressively increasing ash (from 0.69 of the control to 1.22 g/100 g dry matter of the 10% TP sample), fat (from 11.39 to 13.04 g/100 g), protein (from 13.53 to 15.60 g/100 g), total dietary fibre (from 4.08 to 7.80), carotenoids (from 0.55 to 8.56 mg/kg), tocols (from 57.59 to 71.63 mg/kg), free phenolic acids (from 100.08 to 277.37 mg/kg), free flavonoids (from 0.0 to 45.28 mg/kg), bound flavonoids (from 0.0 to 27.71 mg/kg), and fatty acids contents, antioxidant activity and dough viscosity. The colour coordinates increased via augmenting the amounts of TP. Thickness, volume, and specific volume decreased gradually with increasing TP; the enrichment reduced cracker hardness from 65.42 N (control) to 26.28 N (crackers with 10% TP), while the snapping force rose. Cream crackers with 8% TP showed the best sensory quality. Tomato pomace addition improves the nutritional quality of foods; furthermore, its recycling will help to solve the problems linked to the disposal of this industry waste.

Synthesized Pectin from Food Waste and Its Application in Electrolyte Gelation for CO2 Reduction

The utilization of in-situ resources such as food waste or plants grown on Mars combined with the available Martian regolith and atmosphere presents a path towards battery separators with increased sustainability, energy density, and durability. Separators that focus on CO2 reduction take advantage of both a highly relevant source of materials on Mars and a solution to an increasingly relevant problem of the increase of atmospheric CO2 on Earth.In this paper we evaluate the electrochemical and thermal properties of gel electrolytes synthesized from food waste and their performance in CO2 reduction. Our work focuses on the extraction of pectins from soybean hull and tomato pomace as sources of inedible biomass. Cross-linking and ionic activity of the pectin-based gel electrolytes are determined by the integration of monovalent and divalent cations. A biomass-based polymer electrolyte provides a novel method of using in-situ resources for chemical conversion and energy storage that is critical for long-term space travel.

Determination of probiotic properties of lactic acid bacteria and yeasts isolated from three lacto‐fermented cereals mixed with whey, citrus, and tomato pomace

This study tested the probiotic activities of bacteria and yeast isolates from three lacto-fermented cereal (LFC) products which were earlier shown high probiotic efficacy in farm animals. LFC products were freshly produced by solid-state fermentation using fresh whey without a starter culture. LFCa is a mixture of barley, whey, citrus pomace, LFCb of rye, whey, citrus pomace, and tomato pomace and LFCc of LFCb with an addition of ground thyme leaves at the end of fermentation. Six bacteria and two yeast species were isolated from LFC products and tested for probiotic activities. Candida spp and Saccharomyces spp exhibited low probiotic activities. However, lactic acid bacteria (LAB) isolates, namely, Lactobacillus plantarum O33, Pediococcus pentosaceus 10, Lactobacillus paracasei spp. paracasei O54, Enterococcus spp., Lactococcus lactis spp. lactis O3, and Lactobacillus curvatus O32 had overall high survival rates of 76% at pH 4.0, 95% at pH 5.0, 70% at 0.30% of bile salt, high exopolysaccharide production of 85 to 150 mg/L, acceptable aggregation rates of 19% of 4 h co-aggregation with E. coli and 25% auto-aggregation, high inhibition zones of 11 to 20 mm in diameter of pathogens and resistance to three antibiotics. Multivariate tests showed that Enterococcus spp. was the one with the highest probiotic efficacy. In conclusion, these LFC products can be used as probiotic supplements. Novelty impact statement This study determined the probiotic activity of bacteria and yeasts isolated from lacto-fermented cereals, previously shown to have high efficacy in animal studies. Yeast isolates exhibited low probiotic abilities, while six lactic acid bacteria isolated exhibited strong probiotic properties. Enterococcus spp. was found with the highest probiotic activities. The results showed that the products or isolated bacteria strains can safely be used in food and feed applications for health benefits.

Biodegradable and Biobased Mulch Films: Highly Stretchable PLA Composites with Different Industrial Vegetable Waste.

Highly stretchable biobased and biodegradable agricultural mulch films based on polylactic acid (PLA) and 10, 20, or 30 wt % various nonedible vegetable wastes such as spinach stems (SS), tomato pomace (TP), and cocoa shells (CS) are prepared and characterized in this work. The results demonstrate that appropriate PLA plasticization and vegetable waste addition allow for obtaining films suitable for mulching with tensile strengths in the 10–24 MPa range and elongations at break up to 460%, depending on the kind and amount of vegetable waste incorporated. Additionally, the developed mulches show low water solubility (1–15 wt %) and moisture content (1–3 wt %) with a water vapor permeability of up to 3 × 10–10 g s–1 m–1 Pa–1, similar to that of Mater-Bi. In addition, the type of vegetable waste added as filler were demonstrated to significantly affect not only the films’ mentioned properties but also their biodegradability. For instance, films prepared with 20 wt % SS were demonstrated to improve PLA soil biodegradability, which increased from 0 to 38 wt % for PLA composites after 6 months of a soil burial experiment. Lastly, the developed composites contain different amounts of plant micro- and macronutrients, indicating their potential as fertilizers. The results found in this work represent a sustainable, fully biobased alternative to other mulches already in the market.

Алкогольные напитки с томатными продуктами

New alcoholic and non-alcoholic beverages from non-traditional vegetable raw materials expand the domestic product range and allow food producers to develop new market segments. The present research objective was to summarize and analyze the current data on the use of tomatoes in alcohol production.
 The review covered Russian and foreign open access scientific publications and patents registered in Pubmed, E-library, Cyberleninka, Espacenet, and Patentscope in 2005–2021.
 Most publications featured tomato juice in soft drinks production as a means to increase their nutritional value, improve sensory profile, expand the product range, and develop new functional products, e.g., with antioxidant properties, for diabetic consumers, etc. Tomato pulp, juice, or puree is used in beer production. No publications featured the effect of tomato cultivars on the technical properties of the finished product.
 The analysis revealed the need to study the effect of red, yellow, and dark tomatoes on the sensory and physico-chemical quality of beer drinks. Another research prospect is a novel semi-finished product from tomato pomace that would increase the nutritional value of beer drinks.

Effect of tomato pomace and different ratios of linoleic acid to alpha-linolenic acid in starter diet on growth performance and blood metabolites in Holstein calves

The present study aimed to investigate the effect of using tomato pomace (TP) in the starter feed containing different ratios of linoleic acid to alpha-linolenic acid by including pure fat powder or calcium salt of flaxseed oil (FO) on growth performance and blood metabolites in calves before and after weaning. For this purpose, 48 7-day-old Holstein calves were allocated to 1 of 4 treatments in a 2 × 2 factorial arrangement: starter feed without TP and FO (NTP-NFO; ratio of C18:2 to C18:3 = 12.39), starter feed containing 25 g/kg calcium salt of FO without TP (NTP-FO; ratio of C18:2 to C18:3 = 2.54), starter feed containing 100 g/kg TP without FO (TP-NFO; ratio of C18:2 to C18:3 = 12.21), and starter feed containing 25 g/kg calcium salt of FO and 100 g/kg TP (TP-FO; ratio of C18:2 to C18:3 = 2.48). All calves were weaned gradually from d 51–56 and remained in the trial until d 70 of the study. Results showed that TP × FO interaction was observed for several traits, whereby FO increased days in diarrhea, fecal score, and superoxide dismutase concentration and decreased insulin concentration when diet had not TP, but had the opposite effect when diets had TP. Furthermore, FO supplementation decreased starter feed intake in NTP diets and increased it in TP diets. The TP had no significant effects on final body weight (BW) and feed efficiency; however, TP-fed calves tended to have greater white blood cells and had greater neutrophil and lower low dencity lipoprotein (LDL) concentrations than NTP-fed calves. Moreover, calves fed starter feed containing TP had greater ruminal butyrate concentration than NTP-fed calves. Calves that received FO treatments had lower BW and starter feed intake and tended to have lower average daily gain (ADG) than those that did not receive FO. Regardless of TP, feeding FO increased eosinophils and decreased malondialdehyde compared with unsupplemented calves. Overall, our results showed that supplementation of starter feed with 100 g/kg TP adversely affected calves' performance. Also, adding 25 g/kg of FO in starter feed decreased calves' BW and starter feed intake, indicating that dietary FO may be less effective at improving performance during the early months of life. Calves fed TP-FO treatment had better performance than calves fed TP or FO alone, which indicates the synergic effect between TP and FO on the performance and health of dairy calves.

In Vitro Bioactivities of Extracts from Tomato Pomace.

Tomato pomace (TP) is a coproduct generated by the extraction of tomato pulp, and is a potential source of bioactive molecules. In this study, we isolated several fractions from TP and evaluated their biological properties. TP was treated by maceration at room temperature with green solvents (ethanol, ethyl acetate, ethanol:water and ethanol:ethyl acetate) or supercritical CO2 (SC-CO2). The extracts were analyzed by HPLC-DAD to determine their composition, and their antioxidant activity was assessed. The potential therapeutic effects of the isolated fractions were assessed in vitro. We identified 30 molecules on chromatography profiles, which revealed an abundance in phenolic acids, carotenoids, flavonoids and tannins, with differences in selectivity according to the solvent and pretreatment used. The highest radical scavenging activities were measured at 64-72% inhibition, corresponding to the ethanol or ethanol:water extracts with the highest polyphenol or flavonoid contents. Carotenoid content was increased by chemical pretreatment, to attain levels of 161 mg β-carotene/g ethyl acetate extract. This level of carotenoids seemed to have anti-inflammatory effects, with an IC50 of 9.3 μg/mL. In terms of anti-diabetic effects, the activities of α-glucosidase and α-amylase were best inhibited by extraction in an ethanol-to-water mixture (50:50). Cytotoxicity in a tumor cell line were highest for SC-CO2 extracts (64.5% inhibition) and for ethanol extracts obtained after the enzymatic pretreatment of TP (37% inhibition). Some extracts also had dose-dependent activity against Zika virus. New fractions obtained from TP with ecocompatible solvents in mild conditions are rich in bioactive molecules. A comparison of the chromatographic profiles of the extracts led to the identification of several key molecules with therapeutic properties. The chemical pretreatment of TP is justified as a mean of increasing the carotenoid content of ethyl acetate fractions, whereas enzymatic pretreatment can increase the antioxidant activity of ethyl acetate fractions and increase the cytotoxicity of ethanol fractions. The SC-CO2 fraction contained a smaller number of metabolites detectable on HPLC, but it had high levels of cytotoxicity and antioxidant activity. Finally, the fractions obtained appeared to be suitable for use to target one or several of the biological activities studied.

Modelling and Optimization of the Processing of a Healthy Snack Bar Made of Grape and Tomato Pomaces.

A snack made of 36% by byproducts of grape and tomato pomaces was developed, also including other ingredients, such as oats, chia, quinoa, honey and peanut butter. The recipe was defined as tasty and healthy by a focus group. The snack was produced by using forced air at three different drying temperatures (50 °C, 60 °C and 70 °C). The Newton, Page, Henderson and Pabis, and Midilli–Kucuk models fit the drying curves well. The average values for the Newton’s model drying constants were k50 = 2.71 × 10−1 ± 3 × 10−3 min−1, k60 = 2.76 10−1 ± 4 × 10−3 min−1 and k70 = 3.91 × 10−1 ± 8 × 10−3 min−1 at 50 °C, 60 °C and 70 °C, respectively. The product’s quality was assessed in terms of storage with respect to water activity and texture (hardness, springiness, cohesiveness, chewiness and resilience). There were no differences among the three tested processing temperatures in terms of their influence the final product’s quality. As there were no significant differences between initial and final water activity and texture attributes at any temperature and they were mainly unaltered during storage, the snack bar was considered stable during this period. This new snack, which includes byproducts from the food industry, reduces food waste and contributes to a circular economic model, simultaneously presenting environmental and economic advantages.

The effect of age and processing on the in vitro fermentation of fibrous feedstuffs by labrador retriever dogs.

Dietary fibre substances in dog foods are composed of cell wall polysaccharides, non-cellulose polysaccharides, and structural non-polysaccharides. The purpose of this study was to determine the effects of dog age and heat-steam pressure (extruding process) on the in vitro fermentation of fibrous feedstuffs (sugar beet pulp, tomato pomace, wheat bran, corn bran, and rice bran) to be included in dog foods. The fibrous feedstuffs were incubated with a fermentation medium mixture and faeces inoculum, which were collected from two 6month old (puppy), two 2year old (adult), and two 8year old (geriatric) dogs. The in vitro cumulative gas production (at 6, 12, 18, 24, 36, and 48h), true-organic matter disappearance (T-OMd) (at 6, 12, 24, and 48h), and molarities of short chain fatty acids (SCFA) (acetic, propionic, and butyric acids; AA, PA, and BA) in fermentation fluid (at 24h) of fibrous feedstuffs were determined. The extruding process increased the in vitro cumulative gas production of rice bran (at 12, 18, 24, and 48h) and wheat bran (at 6, 12, 24, and 36h) (P < 0.05). In addition, in vitro cumulative gas production values of tomato pomace (at 12, 18, 24, 36, and 48h) were reduced by the extruding process (P < 0.05). The extruding process increased the in vitro T-OMd values of sugar beet pulp (at 6, 12, and 24h), wheat and rice bran (at 6 and 12h), and the molarities of AA, BA, and total SCFA of the in vitro fermentation fluid of sugar beet pulp and wheat bran (P < 0.05). The in vitro cumulative gas production values of tomato pomace from faecal inoculums of the puppy and adult dogs were higher than that of the geriatric dog (P < 0.05). The in vitro T-OMd of sugar beet pulp (at 48h) and extruded corn bran (at 6h) with faecal inoculums of adult dog was higher than those of inoculum from puppy faeces (P < 0.05). The molarity of AA of tomato pomace with adult dog's faecal inoculum was higher than those from puppy and geriatric dog (P < 0.05). The molarities of AA, BA, and total SCFA with corn bran from faeces inoculums of the puppy and adult dog was higher than that of the geriatric dog (P < 0.05). The molarities of AA and total SCFA of the in vitro fermentation fluid of extruded rice bran with faecal inoculums from the geriatric dogs was higher than those with faecal inoculums from the puppy and adult dogs (P < 0.05). As a result, the extruding process positively affected the in vitro fermentation values of sugar beet pulp, wheat bran, and rice bran. Furthermore, the organic acid molarities of the in vitro fermentation fluid of extruded rice bran from the geriatric dog was higher than those from the puppy and adult dogs. Sugar beet pulp, tomato pomace, wheat bran, and corn bran can be used as a source of fibre in food for puppy, adult, and geriatric large dogs.

Finding a Needle in a Haystack: Producing Antimicrobial Cutin-Derived Oligomers from Tomato Pomace.

Agro-industrial residues comprise a rich diversity of plant polymers and bioactive compounds, constituting promising sources for the development of materials, including bioplastics, and food supplements, among other applications. In particular, the polyester cutin is abundant in fruit peel, a plentiful constituent of pomace agro-industrial residues. The potential of diverse fruit pomaces as a source for the development of cutin-derived materials/products has been extensively sought out. This study expands the established knowledge: it sets proof of concept for the production of antimicrobial oligomers from cutin-rich materials isolated in a single step from tomato pomaces generated by two remote agro-industries. Specifically, it first analyzed how the chemical signature (nuclear magnetic resonance (NMR) and gas chromatography–mass spectrometry (GC–MS)) of a pomace (and of its major constituents) mirrors that of the corresponding cutin-rich material isolated using an ionic liquid extractant. The cutin-rich materials were then deconstructed (using mild hydrolyses), and the resultant mixtures were chemically characterized and screened for bactericidal activity against Escherichia coli and Staphylococcus aureus. The presence of esterified structures, linear and/or branched, likely comprising dioic acids as a major building block (but not exclusively) is a prerequisite for activity against E. coli but not against S. aureus that was susceptible to monomers as well. Further studies are required to optimize the production of broad bactericidal oligomers from any cutin-rich pomace source, moving ahead toward their circular usage.

Storage Stability and In Vitro Bioaccessibility of Microencapsulated Tomato (Solanum Lycopersicum L.) Pomace Extract.

Tomato pomace is rich in carotenoids (mainly lycopene), which are related to important bioactive properties. In general, carotenoids are known to react easily under environmental conditions, which may create a barrier in producing stable functional components for food. This work intended to evaluate the storage stability and in vitro release of lycopene from encapsulated tomato pomace extract, and its bioaccessibility when encapsulates were incorporated in yogurt. Microencapsulation assays were carried out with tomato pomace extract as the core material and arabic gum or inulin (10 and 20 wt%) as wall materials by spray drying (160 and 200 °C). The storage stability results indicate that lycopene degradation was highly influenced by the presence of oxygen and light, even when encapsulated. In vitro release studies revealed that 63% of encapsulated lycopene was released from the arabic gum particles in simulated gastric fluid, whereas for the inulin particles, the release was only around 13%. The feed composition with 20% inulin showed the best protective ability and the one that enabled releasing the bioactives preferentially in the intestine. The bioaccessibility of the microencapsulated lycopene added to yogurt increased during simulated gastrointestinal digestion as compared to the microencapsulated lycopene alone. We anticipate a high potential for the inulin microparticles containing lycopene to be used in functional food formulations.