Tomato Pomace Research Articles

Solar thermal drum drying performance of prune and tomato pomaces

Fruit and vegetable pomaces are co-products of the food processing industry; they are underutilized in part because their high water activity (aw) renders them unstable. Drum drying is one method that can dry/stabilize pomaces, but current drum drying methods utilize conventional, high-environmental-impact heating mechanisms. In this work, a small-scale double drum dryer (20cm length×15cm diameter) was interfaced with a 98.3m2 External Compound Parabolic Concentrator (XCPC) [solar thermal collector] array designed to produce up to approximately 40kW of heating power. The conditions for drying prune and tomato pomaces were optimized on this system via a split-plot design. The design had 4 variables: added water, added maltodextrin carrier, dwell time, and drum surface temperature. Moisture content, aw, and color of the dried pomaces were assessed to determine the effectiveness of the drying. Both pomaces were rendered shelf-stable (aw<0.6) for all tested conditions. However, prune pomace exhibited a narrower range of aw values than did tomato pomace. Conditions for adequate drying with minimal color change (and thus expected minimal nutrition loss) were established. This work demonstrates the potential for solar thermal energy to provide the heat for drum drying fruit and vegetable pomaces.

Valorization of tomato pomace by sequential lycopene extraction and anaerobic digestion

Tomato pomace, a major byproduct of tomato paste production, is an abundant solid waste stream from food processing in California. Tomato pomace is a rich source of lycopene, a red carotenoid and antioxidant, and lignocellulose, the recalcitrant but energy-rich polysaccharide matrix that comprises plant cell walls. Harvesting both of these co-products could add substantial value to the pomace and potentially reduce waste. In this study, lycopene was extracted from tomato pomace using a mixed organic solvent approach. Yields of lycopene from the tomato pomace tended to be higher than most literature values reported for raw tomatoes, and consistent with many reported values for lycopene in tomato pomace and other products. However, review of the current literature indicates that reported lycopene content of tomatoes products varies by roughly two orders of magnitude, which suggests a need for investigation of the factors responsible for this unusually wide range. After lycopene extraction, direct bioconversion to methane via anaerobic digestion and pretreatment with the ionic liquid 1-ethyl-3-methylimidazolium acetate ahead of anaerobic digestion were explored. Under certain conditions, especially 100 °C for 1 h, pretreatment was beneficial to enzymatic digestion of cellulose. Extraction resulted in a statistically significant reduction in methane yield compared to raw pomace after 90 days of anaerobic digestion. However, supplementation of extracted pomace with the non-lycopene-containing aqueous fraction from the extraction is expected to restore the methane yield to that of raw pomace based on measured values for chemical and biochemical oxygen demand. Ionic liquid pretreatment decreased methane production of extracted pomace.

Characteristics of pectin from black cherry tomato waste modified by dynamic high-pressure microfluidization

The present work aimed at better understanding of the effects of dynamic high pressure microfluidization (DHPM) on physicochemical properties and rheological property of pectin extracted from black-cherry tomato pomace. It was found that DHPM effectively increased the average particle size of pectin, as the result of foamed filiform parts formation in micro-structure. Galacturonic acid with esterified structures were observed according the nuclear magnetic resonance (NMR) spectroscopy and relatively independent of the pressure of DHPM, while degree of esterification (DE) was slightly increased when the pressure was higher than 40 MPa. Solutions of pectin treated by DHPM were consistent with the power’s law model at low shear rate (shear rate < 1 s−1) and sweep frequency (f < 1 Hz). DHPM treatment significantly decreased (p < 0.05) the apparent viscosity (η) and consistency index (K) of pectin. Moreover, phase angle (δ) of pectin treated by DHPM decreased, that indicated better fluidity and higher consistency for the solutions. Additionally, effects of DHPM at 120 MPa were noticed, DPPM resulted in particle size decreasing and there were no significant changes (p < 0.05) of η. However, flow behavior index (n) and tanδ indicated that character of pectin solutions changed compared to pectin without DHPM treatment.

Tomato pomace silage as a potential new supplementary food for game species

There is a debate whether supplementary feeding of game species is necessary, and what type of supplementary food is appropriate for them. In our study a new type of supplemental food for wild game species was evaluated. Fresh tomato pomace mixed with ground maize grains (20% w/w on a fresh basis) was baled. Different additive treatments were made and crude protein and crude fibre content and fermentation profile were evaluated. Consumption of tomato pomace silage by wild ungulates was also measured. Ground maize grains increased the dry matter content and crude protein : crude fibre ratio of tomato pomace. Tomato pomace mixed silage had a limited fermentation capacity with appropriate pH and fermentation acid content. The special baling technology was suitable to form well-shaped bales. In the investigated hunting preserve tomato pomace was the dominant food component in the diet of ungulate species. According to our results, tomato pomace could provide suitable quality supplementary food for large game species.

Effect of Adding Different Levels of Dried Molasses Sugar Beet Pulp on the Silage Quality and In Vitro Digestibility of Wet Tomato Pomace Silage

Bu&#x0D; çalışmanın amacı; melaslı kuru şeker&#x0D; pancarı posasının (MKŞPP) (%3, %5, %7, %10, %15, %20 ve %25) yaş domates posasına ilavesinin oluşacak silaj&#x0D; kalitesine, in vitro organik madde&#x0D; sindirimine (İVOMS) ve metabolik enerji (ME) değerine etkisini araştırmak amacıyla yapılmıştır. Çalışmada&#x0D; değerlendirilen silajlar 1.5 L cam kavanozlarda ağızları hava almayacak şekilde&#x0D; beşer tekerrür halinde silolanmışlardır. Melaslı kuru şeker pancarı posası ile domates posasının silolanması oluşan&#x0D; silajların kompozisyonu, in vitro&#x0D; organik madde sindirim derecesini ve metabolik enerji değerini önemli derecede&#x0D; etkilemiştir.&amp;nbsp; Domates posasına&#x0D; MKŞPP ilave seviyesinin artışına bağlı olarak elde edilen silajların kuru madde&#x0D; (KM), ham kül (HK), metabolik enerji (ME) ve IVOMS değerleri artarken&#x0D; (P&amp;lt;0.001), ham protein (HP), asit deterjanda çözünmeyen lif (ADF) ve asit&#x0D; deterjanda çözünmeyen lif (NDF) değerleri azalmıştır (P&amp;lt;0.001). Domates&#x0D; posasına MKŞPP ilavesinin artışına bağlı olarak silaj pH değerlerinde genel&#x0D; olarak belirgin bir farklılık görülmezken, silaj amonyak azotu (NH3-N)&#x0D; ve laktik asit değerlerinin azaldığı (P&amp;lt;0.001), propiyonik asit değerlerinin&#x0D; ise arttığı (P&amp;lt;0.001) görülmüştür. Bu çalışmada değerlendirilen silajlarda&#x0D; bütirik asit tespit edilmemiştir. Sonuç olarak, yaş domates posasının melaslı&#x0D; kuru pancar posası ilavesi ile silolanabileceği ve elde edilen silajların kaliteli&#x0D; silaj niteliği taşıdıkları&amp;nbsp;sonucuna varılmıştır.&amp;nbsp;

Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace

In this study, four jam formulations were developed, starting with the basic formulation (Jam 1) containing sucrose and without added pectin. Sucrose was partially (50%) replaced by stevioside in formulations of Jam 2 and 3, while in Jam 4 sucrose was completely replaced by fructose and stevioside, making this formulation suitable for diabetic patients. Jam formulations 1 and 2, prepared without added pectin, were thermally stable in the temperature range of 25–90°C, which indicate their potential use as fruit fillings. Jam formulations 3 and 4 were assessed by the sensory panel as more spreadable since tomato pomace particles are incorporated in pectin network which acts as a lubricant. Jam formulations were characterized by a lower total carbohydrate content (17.23–43.81%) and lower energy value (87.1–193.7kcal/100g) when compared to commercial products. Tomato pomace jams contained 15–20 times more dietary fibre than commercial apricot jam.

Beneficial effects of lipidic extracts of saladette tomato pomace and Serenoa repens on prostate and bladder health in obese male Wistar rats

Obesity is associated with increased risk of a number of serious medical conditions, including urological disorders. This study investigated the effect of lipidic extracts of saladette tomato pomace (STP) and Serenoa repens (SR) on the prostate and bladder in a rat obese model induced by high-carbohydrate diet. High-sucrose-fed rats showed higher prostate weight as well as increased contractility and stromal and epithelial hyperplasia in the prostate. Treatment with STP and SR improved contractility and diminished hyperplasia and hypertrophy in the prostate. Obese animals also showed impaired bladder contractility, but neither extract reversed this deterioration. In the histological study, a disarray in the process of smooth muscle cell proliferation with non-parallel fibers was observed; interestingly, treatment with STP and SR led to improvement in this derangement. These findings indicated impaired contractility and hyperplasia in the prostate and bladder of obese rats induced by high sucrose. STP and SR could enhance prostate function by reducing contractility and hyperplasia and improve smooth muscle fiber structure and decrease cell proliferation in the bladder, suggesting their possible health-beneficial effects on lower urinary tract symptoms. © 2017 Society of Chemical Industry.

Biobased start-up tries new financing route

Blue Marble Biomaterials aims to raise money via a stock offering to small investors. Based in Missoula, Mont., Blue Marble uses biorefining to convert food waste into chemicals. Last year it launched a dithiazine bacon flavor from raw materials such as coffee grounds, tomato pomace, and grape pomace. It also formed a collaboration with Welch’s to upgrade waste from grape and apple juice processing. In 2015, the Securities & Exchange Commission adopted Regulation A+, which allows start-ups to raise up to $50 million from small investors. Previously, such venture capital investing was limited to high-net-worth individuals.

Dietary inclusion of tomato pomace improves meat oxidative stability of young pigs.

The aim of this study was to assess the nutritional effect of tomato pomace, in combination with two distinct fat sources (lard or soya bean oil), on longissimus lumborum muscle, subcutaneous fat and liver of young pigs. Forty male pigs of 4weeks old were randomly assigned to four dietary treatments using two fibre sources (wheat bran or 5.0% tomato pomace) and two fat sources (lard or soya bean oil), in a 2×2 factorial design for a 5-week trial. Tomato pomace did not improve colour, fatty acid profile, cholesterol content or lipid oxidation, nor did it yield detectable levels in lycopene or β-carotene in the meat (p>0.05). However, a positive increase in α-tocopherol content of meat and liver was observed in pigs fed tomato pomace (p<0.05). Compared with lard, soya bean oil increased MUFA and PUFA proportions and decreased the percentage of SFA (p<0.05). Our results indicate that 5.0% of tomato pomace increases pork oxidative stability and that 5.0% of soya bean oil, compared with lard, improves its nutritional quality.

Standardization of Solvent Extraction Process for Lycopene Extraction from Tomato Pomace

Standardization of Solvent Extraction Process for Lycopene Extraction from Tomato Pomace

Side Streams of Plant Food Processing As a Source of Valuable Compounds: Selected Examples.

Industrial processing of plant-derived raw materials generates enormous amounts of by-products. On one hand, these by-products constitute a serious disposal issue because they often emerge seasonally and are prone to microbial decay. On the other hand, they are an abundant source of valuable compounds, in particular secondary plant metabolites and cell wall materials, which may be recovered and used to functionalize foods and replace synthetic additives with ingredients of natural origin. This review covers 150 references and presents select studies performed between 2001 and 2016 on the recovery, characterization, and application of valuable constituents from grape pomace, apple pomace, potato peels, tomato pomace, carrot pomace, onion peels, by-products of citrus, mango, banana, and pineapple processing, side streams of olive oil production, and cereal by-products. The criteria used were economic importance, amounts generated, relevance of side streams as a source of valuable compounds, and reviews already published. Despite a plethora of studies carried out on the utilization of side streams, relatively few processes have yet found industrial application.

Biosynthesis of eight-carbon volatiles from tomato and pepper pomaces by fungi: Trichoderma atroviride and Aspergillus sojae

The aim of this study was to investigate the possibility of using tomato and red pepper pomaces for the production eight-carbon volatiles by Trichoderma atroviride and Aspergillus sojae. The fermentation of tomato and pepper pomace-based media by both moulds was conducted in shake flasks and bioreactors. Microbial growth behaviours and fermentation abilities of T.atroviride and A.sojae under both fermentation conditions were followed by microbial counting. Theproduction of flavours from tomato and pepper pomaces by fungal metabolism was determined by gaschromatography-olfactometry, gas chromatography-mass spectrometry and sensory analysis. The results showed that T.atroviride grew faster than A.sojae, and the survival of T.atroviride in the tomato pomace was longer than that of A.sojae. However, T.atroviride grew slower than A.sojae in the pepper pomace. Eight-carbon flavour compounds, including (Z)-1,5-octadien-3-ol, 1-octen-3-ol, (E)-2-octenal and (E)-2-octenol, were produced by T.atroviride and A.sojaefrom the tomato and pepper pomaces. The highest production levels (265.55±2.79 and 187.47±0.92μgkg-1) were observed for 1-octen-3-ol in the tomato fermentation by T.atroviride and A.sojae, respectively. The relationships between volatile compounds and their flavour characteristics in tomato and pepper pomaces were analysed using principal component analysis.

Hypolipidimic Effects of Dried Tomato Pomace Powder on Aging Female Rats

Tomato pomace is rich in bioactive food components, and has therapeutic properties but have a low economic value. In this paper, the effect of tomato pomace on reduce lipid profile and improve antioxidant status in aging female rats, also the potential use of tomato pomace in bread were studied. Twenty four aging female rats were divided randomly into four groups, six rats per each. First (control group), second, third and fourth group received basal diet + 0, 2.5, 5 and 10 % of dried tomato pomace (DTP) respectively for 4 weeks. Animals were sacrificed, blood samples were collected. Serum was then removed by centrifuging for analysis. Also, tomato pomace powder was used to replace part of the whole wheat flour (0%, 2.5%, 5% and 10%) in standard baladi bread. Appearance, taste, flavor, texture, compressibility, color and overall acceptability were evaluated in baladi bread. 10% dried tomato pomace group was more effective to reduce serum total lipid (T.L), triglyceride (TG), total cholesterol (TC) and atherogenic indices levels than other groups. While, antioxidant status indicators improved in DTP groups and 10% DTP had more effective. Moreover, sensory evaluation showen that all portion of DTP in bread were found acceptable by the panelists. It conclude that dried tomato pomace powder improved lipid profile levels and antioxidant status in aging female rats and it obtained good result in sensory evaluation of baladi bread.

DEGRADATION OF FOOD MANUFACTURING WASTES BY A FUNGAL ISOLATE

Food manufacturing wastes, such as olive mill solid waste, tomato pomace and grape pomace are three wastes produced by food industries in the Region of Maule. One of the simplest strategies for the proper disposal of these residues is to directly eliminate them by cultivation with degrading mesophilic microorganisms, which use these wastes as their sole carbon source. A fungal strain was isolated from tomato peel and used to degrade food manufacturing wastes. This strain was effective in degrading olive mill solid waste, but partially degraded both grape and tomato pomace. Based on mycelium morphology, sequence of part of the ribosomal and internal transcribed spacer (ITS) DNA, the strain most probably belongs to Botrytis genera. This is the first report that uses a strain similar to Botrytis in degrading food manufacturing wastes from the Region of Maule.

Effects of the Tomato Pomace Oil Extract on the Physical and Antioxidant Properties of Gelatin Films

Effects of the Tomato Pomace Oil Extract on the Physical and Antioxidant Properties of Gelatin Films

Production and Properties of a Thermostable, pH-Stable Exo-Polygalacturonase Using Aureobasidium pullulans Isolated from Saharan Soil of Algeria Grown on Tomato Pomace.

Polygalacturonase is a valuable biocatalyst for several industrial applications. Production of polygalacturonase using the Aureobasidium pullulans stain isolated from Saharan soil of Algeria was investigated. Its capacity to produce polygalacturonase was assessed under submerged culture using tomato pomace as an abundant agro-industrial substrate. Optimization of the medium components, which enhance polygalacturonase activity of the strain Aureobasidium pullulans, was achieved with the aid of response surface methodology. The composition of the optimized medium was as follows: tomato pomace 40 g/L, lactose 1.84 g/L, CaCl20.09 g/L and pH 5.16. Practical validation of the optimum medium provided polygalacturonase activity of 22.05 U/mL, which was 5-fold higher than in unoptimized conditions. Batch cultivation in a 20 L bioreactor performed with the optimal nutrients and conditions resulted in a high polygalacturonase content (25.75 U/mL). The enzyme showed stability over a range of temperature (5–90 °C) with an optimum temperature of 60 °C with pH 5.0, exhibiting 100% residual activity after 1h at 60 °C. This enzyme was stable at a broad pH range (5.0–10). The enzyme proved to be an exo-polygalacturonase, releasing galacturonic acid by hydrolysis of polygalacturonic acid. Moreover, the exo-polygalacturonase was able to enhance the clarification of both apple and citrus juice. As a result, an economical polygalacturonase production process was defined and proposed using an industrial food by-product.

Lycopene-rich avocado oil obtained by simultaneous supercritical extraction from avocado pulp and tomato pomace

Tomato pomace is a residue of tomato processing which contains lycopene and oil, and is generated in large quantities by the tomato processing industry. Raw avocado oil is a special oil similar to olive oil. In order to combine the advantage of using a clean technology with supercritical carbon dioxide (scCO2) to extract avocado oil and use it as a co-solvent with scCO2 in carotenoid extraction from tomato pomace, simultaneous extractions of oil and lycopene were carried out to produce an avocado oil enriched with lycopene and a semi defatted avocado cake of potential commercial value. Therefore, freeze-dried avocado and tomato pomace were placed separately in the same fixed bed extractor, where lipids and lycopene were simultaneously extracted with scCO2, first passing through the avocado bed and then both scCO2 and the oil extracted from avocado passed through the second bed of tomato pomace. Lipids extracted in the first bed served as a co-solvent with scCO2 for lycopene extraction in the second bed. The experiments were performed using different proportions of the raw materials at 50°C and 400bar and in equal parts of avocado pulp and tomato pomace while varying the temperature and pressure conditions (40, 50 and 60°C; 200, 300 and 400bar). The results showed that the lycopene extraction yields (lycopene recovery) increased as the proportion of avocado increased and the best condition for extraction of lycopene present in tomato pomace was at 400bar and 50°C. The extracts are raw avocado oils enriched with about 110–170μg of lycopene per gram of oil, resulting from up to 80% recovery of oil and lycopene. The resulting avocado cake is a semi-defatted product with potential commercial value.

A life cycle assessment of biosolarization as a valorization pathway for tomato pomace utilization in California

The California tomato processing industry produced circa 388,856 t of tomato pomace in 2014. While currently used for animal feed, tomato pomace could be utilized for biosolarization. Primary Energy Demand (PED) and Global Warming Potential (GWP) equivalent emissions were calculated for two valorization pathways: (i) feed for cattle; and (ii) biosolarization. In order to make these two valorization pathways comparable three management options were analyzed whereby each part of the system was satisfied, i.e. a pest management sub-system and a cattle feed sub-system. The management options were (1) tomato pomace used for cattle feed and soil pest control using fumigant Telone II and herbicide glyphosate; (2) tomato pomace used for cattle feed and soil pest control using solarization; (3) alternative cattle feed (cottonseed, canola pellets and wheat straw) and soil pest control using biosolarization with tomato pomace. Options 2 and 3 result in a reduction of GWP and PED. Among management options, the GWP ranged from 64–98 kg CO2-e and 1502–2250 MJ for PED per t of pomace. The majority of impacts were beyond the tomato processors’ immediate control, therefore encouraging the diversion of tomato pomace to biosolarization may be desirable. Total savings per annum for biosolarization could be as large as 7.7 M kg CO2-e and 203,000 GJ annually.

Effect of Tomato Pomace Extracts on the Shelf-Life of Modified Atmosphere-Packaged Lamb Meat

Tomato production is one of the main industries in Spain and a large amount of by-products, tomato pomace (TP) is generated every year. TP is a promising source of compounds with nutritional, antioxidant and antimicrobial potential. The aim of this work was to study the in vitro antioxidant potential of extracts obtained from TP by using either ethyl acetate (EA) or ethanol (E) solvents, and to evaluate the effect of the addition of extracts by spreading on lamb longissimus thoracis surface in order to improve shelf-life. EA and E extracts showed a similar in vitro antioxidant activity which is in good relation with similar lycopene, phenol and β-carotene contents found in those extracts. Redness (a*) decrease during storage was less intense in meat longissimus thoracis with added extracts (P 0.05) in meat stored during 7 days. Microbial counts were not either affected (P > 0.05). Practical Appliactions This manuscript deals with the antioxidant and antimicrobial potential of tomato pomace by-products and specifically, their extracts. Tomato concentrate by-products are produced in a great amount, and most of them are underused as animal feed. The value of these by-products could be increased as used as potential antimicrobial and/or antioxidant agents in foods. A number of works have applied different parts of tomato by-products, such as the seed, the peel, or both, in certain food products. However, as far as we are concerned there is no scientific literature dealing with obtaining extracts from tomato pomace and adding them to meat or meat products. In this research we obtained the extracts by solvent extraction, studied their composition and in vitro potential and added them to meat in order to extend its shelf-life.

The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions

The influence of concentration and temperature on the rheological properties of tomato pomace dispersions obtained by rehydration of lyophilized and grinded tomato pomace was investigated in this paper. Examined systems comprised of different lyophilized tomato pomace concentrations (18.2, 16.7, 14.3, 12.5, 11.1, 10.0, and 9.1%) heat treated at two different temperatures (60 °C and 100 °C) during 30 min.According to microstructure analysis of the studied system, it could be simplified as the composite consisting of insoluble particles surrounded by the pectin network. The system behaves as viscoelastic solid (G′ > G″ at all angular velocities), and therefore the static modulus of elasticity, the effective modulus and the damping coefficient were determined by application of modified fractional Kelvin-Voigt model. The influence of particle concentration on the rheological properties of tomato pomace system is dominant in comparison to the content and composition of pectin solubilised in the serum. Concentrated tomato pomace dispersions are much stiffer (G′ values an order of magnitude higher) than the composite systems. Heat treatment at higher temperature (100 °C) decreases the stiffness of the system by breaking of non-covalent bonds between dispersed tomato particles and surrounding pectin network. Storage modulus as a function of the tomato pomace lyophilizate concentration was considered within three regimes (regime 1 – concentration <11.1%; regime 2 – concentration 11.1%–16.7%; regime 3 – concentration >16.7%) that could be used as the base for formulation of tomato pomace-based products with different desirable consistencies, such as sauce, ketchup and marmalade.