Tomato Pomace Research Articles

Chemical and organoleptic characteristics of tomato purée enriched with lyophilized tomato pomace.

Epidemiological studies have proved that tomato consumption is associated with a lower risk of developing several diseases (for example, certain types of cancers, cardiovascular diseases, macular degeneration, age-related eye disease). Many micronutrients and bioactive compounds are mainly present in peel and seeds and are lost during the processing into sauce, purée, paste and juice. The addition of lyophilized and powdered tomato pomace enhances the properties of purée. In this paper we report the chemical and physicochemical characterization of a purée enriched with 2% dry pomace. Comparison of the analytical data of starting purée with the enriched purée showed a significant increase of all micronutrients, without the taste and appearance being compromised or altered negatively. The product obtained is an example of a functional food rich in health-promoting phytochemicals, with the significant aspect of recovering a waste fraction of the tomato processing that would normally be disposed of in landfill, with associated costs and environmental impact.

Tomato pomace powder ameliorated cisplatin-induced microanatomical alterations in brain of Wistar rats

Cisplatin chemotherapy is associated with neurotoxicity. Oxidative stress has been associated with its pathogenesis. Tomato (Lycopersicon esculentum) pomace powder (TPP) may be a preventive agent by virtue of its known antioxidant property. The possible protective role of TPP against cisplatin-induced alteration of the microanatomy of rat brain was investigated. Thirty rats were divided equally into five groups: control, propylene glycol, TPP, cisplatin (10 mg/kg i.p.); TPP 50 mg/kg plus cisplatin (10 mg/kg i.p.). All administrations were oral by gastric gavage given for 24 days except cisplatin which was given intraperitoneally on days 10 and 17. Rats were euthanized on the 25th day of treatment. Blood parameters checked, neurobehavioural tests done and brain tissue were examined with regards to micro-anatomical parameters. Cisplatin caused a significant (p<0.05) reduction in lymphocytes. Neurobehavioural results showed that cisplatin caused a reduction in line crossing, rearing and forelimb grip. Cisplatin caused histological alterations in the cerebellum, dentate gyrus and Cornu Ammonis3 (CA3). Co-treatment of cisplatin with TTP ameliorated these haematological, neurobehavioural and histological alterations. In conclusion, Lycopersicon esculentum (as tomato pomace powder) demonstrated neuroprotection against cisplatin-induced alteration of microanatomy of rat cerebellum, dentate gyrus and Cornu Ammonis3 of rat brain. Keywords: Lycopersicon esculentum, cisplatin, neuroprotection, Cornu Ammonis3, dentate gyrus, cerebellum.

Characterization and functionality of alcohol insoluble solids from tomato pomace as fat substitute in low fat cake

Alcohol insoluble solids from tomato pomace (TAIS) were physico-chemically evaluated to determine its ability to replace fat in low-fat sponge cake. Results showed that TAIS had a high amount of fat (15.8 %) and protein (27.8 %). Total carbohydrate accounts 53.2 % which resulted in the high swelling, water holding capacity and oil holding capacity (5.00, 4.12 and 2.92 mL/g, respectively). Three different blends of the ingredients with fat replacement ratio of 25, 50 and 75 % were formulated in order to examine their effects on quality parameters of low-fat sponge cakes. The incorporation of TAIS powders in cakes batter at all the substitution levels enhanced the specific volume and reduced the specific gravity of the cakes. With increasing TAIS replacement level, dough development, stability, mixing tolerance index and degree of softening increased. Formulations with 25, 50 and 75 % of TAIS had higher water absorption of the dough to be 62.3, 67.1 and 68.6 %, respectively. Arrival time increased to reach 1.5 min in formulations with 25 and 75 % TAIS. It was concluded that substitution of fat with 25 % TAIS might produced acceptable sponge cake with high nutritional value.

The potential of tomato pomace as a feed ingredient in common carp (<i>Cyprinus carpio</i> L.) diet

1. Sustainable valorisation of tomato pomace: A comprehensive review Zhiqiang Lu, Jiajia Wang, Ruiping Gao, Fayin Ye, Guohua Zhao Trends in Food Science & Technology CrossRef

Fiber pectin from tomato pomace: characteristics, functional properties and application in low-fat beef burger

Tomato fiber pectin (TFP) recovered from tomato pomace was characterized. Application of TFP as a potential fiber source and fat replacer in low-fat beef burger was investigated. The recovery of fiber pectin from tomato pomace was high (83.5 %). Alcohol insoluble solids in TFP were characterized by high protein, fat and carbohydrate contents (32.2, 17.1, and 47.0 %, respectively) whereas ash content was 2.45 %. Leucine was the main amino acid found in TFP (1.46 g/100 g protein). Essential fatty acids represent 58.4 % of total fatty acids with linoleic acid as the most abundant (55.8 %). Swelling capacity of TFP was found to be 4.50 mL/g, water holding capacity was 3.57 mL/g and oil holding capacity was 2.65 mL/g. Beef burger formulated with different fat replacement level of TFP showed decrease in cooking loss and reduction in diameter of burgers was decreased. Samples with fat replacement levels of 12.5 and 25 % of TFP had the highest acceptance. This substitution may reduce the production cost without affecting functional and sensory properties of the product.

Bioflavour production from tomato and pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii.

Bioflavours are called natural flavour and/or fragrance compounds which are produced using metabolic pathway of the microorganism and/or plant cells or their enzyme systems with bioengineering approaches. The aim of this study was to investigate bioflavour production from tomato and red pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii. Obtained specific growth rates of K. marxianus and D. hansenii in tomato pomace were 0.081/h and 0.177/h, respectively. The bioflavour profile differed between the yeasts. Both yeasts can produce esters and alcohols such as phenyl ethyl alcohol, isoamyl alcohol, isoamyl acetate, phenyl ethyl acetate and isovaleric acid. "Tarhana" and "rose" were descriptive flavour terms for tomato and pepper pomaces fermented by K. marxianus, respectively. Tomato pomace fermented by D. hansenii had the most intense "green bean" flavour while "fermented vegetable" and "storage/yeast" were defined as characteristic flavour terms for pepper pomaces fermented by D. hansenii.

Pretreatment and extraction of oil from seeds of tomato pomace using ultrasound

Tomato pomace is a waste product of tomato paste processing that is consumed mainly as livestock and poultry feed. Tomato pomace seeds are a good source of vegetable oils and have high nutritional value and are rich in polyunsaturated fatty acids and therefore can be widely used in food, pharmaceutical and health industries. The effect of ultrasound on the extraction efficiency, and the fatty acids amount was investigated at a frequency of 37 kHz and power of 550 watts. Investigated treatments consist of two levels of oil extraction methods (Extraction through immersion in hexane and ultrasound-assisted solvent extraction), process time (at three levels of 30, 60 and 90 min) and pretreatment of seeds (at two levels of hot water and mill , hot water and ultrasonic treatment) at 3 different times and mill. The test results have confirmed an increase in extraction efficiency in the use of ultrasonic waves in both pretreatment and extraction processes and showed that these waves had no oxidation effect on the soluble oil. The use of ultrasound-assisted solvent extraction procedure in this study leads to reduction of time and temperature of process to 30 minutes and 40 ° C respectively and a dramatic reduction of 92 percent for the used solvent compared to conventional method of Soxhlet

Can a microbial fuel cell resist the oxidation of Tomato pomace?

The Tomato industry in the United States generates ∼40 million metric tons of pomace waste on an annual basis. Here, we demonstrate the use of pomace as the feedstock for electricity production in a microbial fuel cell (MFC). The putative redox-active compounds and the particulate characteristic of the pomace influenced the temporal dynamics of polarization, impedance, and voltammetry response of pomace-MFCs (pMFC). While the open-circuit potential of pMFC was similar to its glucose-control, the polarization response of pMFC (125 W m−2 and 500 mA m−2) was inferior to its glucose-control (290 W m2 and 1300 mA m−2), and this difference increased with increasing scales of current density and time. The pomace oxidation was associated with a redox-active mediator that undergoes a quasi-reversible reaction at higher potential (Ep = 0 V vs Ag/Agcl); its charge transfer impedance appeared as a distinct time constant in the mid-frequency region during AC electrical impedance spectroscopy analysis.

The Effect of Feeding Dried Tomato Pomace and Concentrate on Nutritional and Growth Parameters of Hararghe Highland Sheep, Eastern Ethiopia

Most tropical feed resources particularly crop residues and hay are mostly deficient in protein content. Thus, maximization of livestock productivity in the tropical regions largely depends on the efficiency of utilization of locally available protein sources. This study was aimed to evaluate the effect of supplementation of dried tomato pomace, concentrate mix and their mixture on intake, apparent digestibility, and live weight of Hararghe highland sheep fed a basal diet of natural pasture hay. The study was conducted using 24 yearling intact Hararghe highland male sheep with mean initial body weight (BW) of 16.7±2 (Mean ± SD). The experiment consisted 90 days feeding and 7 days digestibility trials. The experimental sheep were blocked into 6 blocks of 4 animals based on their initial BW and randomly assigned to one of the four treatments within a block. Treatments were ad libitum feeding of hay alone (T1), hay supplemented with 359.61 g dried tomato pomace (DTP; T2), hay supplemented with 300 g concentrate mix (CM=33% Noug seed cake (NSC) +67% Wheat Bran (WB); T3), and hay with 1:1 ratio of DTP and CM (T4). The crude protein (CP) content of hay, DTP, NSC and WB used in this study were 9.1, 17.8, 29.6 and 17.2%, respectively. Apparent digestibility of dry matter (DM) was 63, 61, 70 and 67% and that of CP was 66, 74, 81 and 77% for T1, T2, T3 and T4, respectively. Digestibility of DM was higher for T3 as compared to T1 and T2, while values for T4 were similar with T1 and T3. Digestibility of CP was highest for T3, lowest for T1 and intermediate for the other two treatments. Average daily gain (ADG) was lowest for T1 (30 g/day), and among the supplemented treatments values for T4 (65 g/day) was numerically higher than that for T3 (58 g/day) and T2 (57 g/day). Feed conversion efficiency also showed more or less a similar trend to ADG. Taken as a whole, the present finding evidenced that dried tomato pomace can replace concentrate mixture 100% as a supplement to sheep fed a basal diet of natural pasture hay.

Influence of Ration Containing Tomato Pomace Silage on Performance of Lactating Buffaloes and Milk Quality

Influence of Ration Containing Tomato Pomace Silage on Performance of Lactating Buffaloes and Milk Quality

Torrefaction of pomaces and nut shells

Apple, grape, olive, and tomato pomaces as well as almond and walnut shells were torrefied at different temperatures and times in a muffle furnace. The fiber content and thermal stability of the raw byproducts were examined and the moisture and ash contents, elemental composition, and gross calorific values of the raw and torrefied samples were characterized. Response surface methodology and a central composite design were used to examine the effects of temperature and time on mass and energy yields of the torrefied byproducts. Raw apple pomace had the highest hemicellulose content, whereas raw grape pomace had the highest lignin content. Raw tomato pomace had the highest gross calorific value because of its high carbon content. Temperature had a larger effect on mass and energy yields than time. Grape pomace generally had the highest mass and energy yields. Also, energy yields of the byproducts could be predicted from mass loss values.

Supplementing diets of Awassi ewes with olive cake and tomato pomace: on-farm recovery of effects on yield, composition and fatty acid profile of the milk.

Two experiments were carried out in Syria with the purpose of investigating to which extent the effects of including 30% olive cake (replacing parts of forage and concentrate) or tomato pomace (replacing concentrate) in the diet, described under controlled on-station conditions, can be recovered on farm. A total of 180 lactating Awassi ewes (three farms per experiment, 15 ewes per treatment) were fed either control diets or test feed diets over a period of 7 weeks. Milk yield was measured bi-weekly and milk composition was analysed for gross physicochemical composition and fatty acid (FA) profile. Both feeds reduced milk yield (-10%) and milk protein content, whereas milk fat content was increased by tomato pomace. Both feeds resulted in similar changes in milk FA profile, namely less saturated and polyunsaturated FA and more monounsaturated FA including 18:1 trans FA. Tomato pomace and olive cake also resulted in increased n-6:n-3 FA ratios, while the proportion of the conjugated linoleic acids was not affected by either treatment. In conclusion, the response of the ewes on farm was clear and similar in nature for most of milk-related traits as that found on station, but lower in magnitude.

Effect of rye bread enriched with tomato pomace on fat absorption and lipid metabolism in rats fed a high-fat diet.

Tomato pomace (TP), obtained as a residue of tomato processing, was used to enrich rye bread (RB). The sensory profile of this functional bread (RB+TP) was characterised, and its fat absorption and lipid metabolism properties in high-fat-fed rats were studied. Intake of the HF diet containing RB, RB+TP, or TP alone increased faecal energy and fat excretion, but did not affect animal growth or visceral fat weight. Both RB and RB+TP diminished the negative impact of the HF diet, lowering the atherogenic index of plasma (AIP) and the total liver lipid contents by 31.6% and 24%, respectively. The experimental diets had no effect on liver S-adenosylhomocysteine (SAH) concentrations or on the S-adenosylmethionine (SAM) to SAH ratio, though the lowest SAM levels were observed in the HF+TP group. No significant differences were detected in blood homocysteine, triglycerides, glucose or insulin levels. Although RB+TP incorporated into a HF diet may lead to a decrease in AIP and total liver lipid content, this effect does not depend on the components of TP, but rather on the RB ingredients. However, pure TP, in the doses used in this study, may potentially play a role in the energy balance via faecal loss of lipids.

EFFECT OF USING TOMATO POMACE POWDER AS A BY-PRODUCT FROM FOOD FACTORIES ON SENSORIAL, RHEOLOGICAL, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF PIZZA ADOUGH.

Abstract The objective of this study feasibility of using tomato pomace powder (TPP) as a by-product from food industry to produce pizza dough were utilized in substituting part of wheat flour (72% extra.) at two levels (7 and 12 %) .At the first, organoleptic properties of different pizza samples were evaluated, then chemical, rheological, physicochemical and total bacterial and fungi count were studied. The results indicated that tomato pomacepowder was extremely in protein, ash, dietary fiber as compared with wheat flour (72% extra).Also; tomato pomacepowder has the highest percentage of lycopene (9.17 mg/100g) and Vitamin C (44.6mg/100g). Sensorial evaluation showed that there were significant differences between pizza samples containing tomato pomacepowder substitution with 7 and 12% compared with control pizza (100%wheat flour 72% extra.).However pizza sample which prepared substation with 12% tomato pomace powder was significantly higher than control sample which prepared with 100%wheat flour (72% extra) at all sensory characteristics except taste property. The rheological characteristics for pizza dough formulae were studied. Water absorption increased significantly with increasing tomato pomace powder (TPP) from 7 to 12%. Dough stability and Elasticity wereincreased whereasextensibility values decreased. Also, firmness were increased significantly with increasing (TPP).pizza prepared from 12% tomato pomace powder had a higher ratio of dietary fiber, protein and ash. The results indicated that addition of tomato pomace powder as a by-product from food factories up to 12 % was feasible to produce sensorial acceptable pizza. In generally, it can be stated that enrichment of pizza with tomato pomace powder is advantageous due to the increased nutritional value, as tomato pomace powder is rich source of dietary fiber, vitamin c, lycopene and Β-carotene. Keywords: pizza, food processing by-product, tomato pomace, sensorial, chemical and rheological characteristics, microbiological.

Improving the extraction of carotenoids from tomato waste by application of ultrasound under pressure

The influence of the application of moderate pressure on the ultrasound assisted extraction of carotenoids from dry tomato pomace using a mixing of hexane/ethanol as solvent was investigated. Carotenoid extraction yield (CEY) increased by application of ultrasound and it was higher when static pressure was increased. In previous experiments it was establish that the optimum ultrasound amplitude, static pressure and sonication time for carotenoid extraction were 94μm of amplitude, 50kPa, 6min. These treatment conditions increased the extraction yield 143% in comparison with the control. Response surface methodology was used for optimization extraction temperature (25–45°C) and the proportion of hexane in the solvent (25%, 50%, 75%) for manosonication assisted extraction of carotenoids. The increment of CEY, the possibility of decreasing the percentage of hexane and the fact that the treatment did not cause degradation of carotenoid extracts are key benefits of manosonication assisted extraction of carotenoids from tomato.

Effect of heat treatment on quality of feed additive using tomato pomace

Rapid development of the poultry industry requires solving such problems as expanding the resource base and using alternative sources of raw materials, reducing manufacturing cost of animal feed products and ensuring calcium deficiency in highly productive layers. However, during the production of canned vegetables, there are large amounts of waste in the form of tomato pomace, which are very perishable and require immediate disposal. Therefore, a necessary condition for the development of the poultry industry is to elaborate a method of producing a feed additive using the by-products of the canning industry. The aim of the research is to study the effect of heat treatment, namely the extrusion process on the physicochemical properties and quantitative-qualitative composition of the feed additive microflora using tomato pomace. It is found that the extrusion process not only does not affect the feed additive quality, but also significantly improves the physical properties, increases the digestibility of nutrients by enzymes of the gastrointestinal tract of birds, and considerably enhances the sanitary properties of the additive. During extrusion, the content of solid starch in the feed additive decreases by 33.4% and the amount of water-soluble carbohydrates increases 5 times, which greatly improves its absorption by the body of birds. Conducting the extrusion process has allowed to reduce moisture content in feed additive by 34.5%, which is positive in terms of the perspective of its further processing and storage. In addition, under high temperature and pressure, the total amount of bacteria has decreased by 89%, and mycelium fungi - by 83%, which allows to count on the efficient storage of feed additive and use in the manufacture of animal feeds for poultry. The obtained feed additive will allow to solve the problem of disposal of tomato wastes, and the developed method of their processing will be less expensive as compared to the existing ones. Since the extrusion process is less energy-intensive, using the tomato pomace as a mixture humidifier before extrusion reduces the humidification costs.

Delivery of Antioxidants through Fruits and Vegetables in Extruded Foods

Processed foods are often perceived as having negative attributes, including limited nutritional value, high calorie content, increased glycemic index, and excessive amounts of sugar, salt, chemical preservatives, and/or oil. Extrusion is a technology that is widely used for processing ready-to-eat snack and breakfast cereal products. Use of fruit and vegetable by-products to improve the nutritional profile of extruded foods by delivering both fiber and antioxidants is described. In the samples tested, extrusion led to a decrease in the concentration of antioxidants (phenolic compounds and carotenoids) in expanded products containing apple and tomato pomaces. However, the free-radical scavenging capacity (antioxidant activity) increased due to processing, underscoring the potential health benefits of incorporating these ingredients.

English

Sweet potato flour and tomato pomace blend were used for the development of extruded products. The response surface methodology was adopted in the experimental design to investigate the effect of feed proportion (5-25% tomato waste powder), moisture content (13-17%), screw speed (275-325 rpm) and barrel temperature (120-140°C) on the quality of the extruded products. Regression equation describing the effect of each variable on the system parameters and product responses were obtained. In all the experiments, the responses were almost equally affected by changes in tomato pomace level, feed moisture, extrusion temperature and screw speed. Increase in barrel temperature results in maximum expansion, minimum hardness and maximum water absorption index (WAI). Higher tomato pomace proportion in feed composition showed minimum expansion, maximum bulk density, minimum WAI and maximum water solubility index (WSI). The compromised optimum condition obtained by numerical optimization were: barrel temperature, 137.01°C, screw speed 343.48 rpm, feed moisture 13.86% and tomato pomace 21.31%. The findings of this study demonstrate the feasibility in development of value added extruded products from tomato pomace and sweet potato flour. Key words: Twin screw extrusion, sweetpotato flour, tomato pomace, response surface methodology.

Phenolic content and antioxidant and antimutagenic activities in tomato peel, seeds, and byproducts.

The phenolic content and antioxidant and antimutagenic activities from the peel and seeds of different tomato types (grape, cherry, bola and saladette type), and simulated tomato industrial byproducts, were studied. Methanolic extracts were used to quantify total phenolic content, groups of phenolic compounds, antioxidant activities, and the profile of phenolic compounds (by HPLC-DAD). Antimutagenic activity was determined by Salmonella typhimurium assay. The total phenolic content and antioxidant activity of tomato and tomato byproducts were comparable or superior to those previously reported for whole fruit and tomato pomace. Phenolic compounds with important biological activities, such as caffeic acid, ferulic acid, chlorogenic acids, quercetin-3-β-O-glycoside, and quercetin, were quantified. Differences in all phenolic determinations due to tomato type and part of the fruit analyzed were observed, peel from grape type showing the best results. Positive antimutagenic results were observed in all samples. All evaluated materials could be used as a source of potential nutraceutical compounds.

In-vitro methane production potential and in-sacco degradability of conventional and non-conventional protein supplements

The study was taken up to assess the in-vitro methane and total volatile fatty acids (TVFAs) production; in sacco degradability and metabolizable energy (ME) availability from conventional and non conventional protein supplements like mustard cake (MC), deoiled mustard cake (DMC), deoiled groundnut cake (DGNC), soybean meal (SBM), cottonseed cake (CSC), corn gluten meal (CGM), maize oil cake (MOC), tomato pomace (TP) and spent brewers grains (SBG). The CP content varied from 18.2 (TP) to 66% (CGM). TP had the highest EE (11.0%) and lignin (13.5%) content. The net gas production (NGP) varied significantly from 80.7 ml/g DM (CSC) to 236.8 ml/g DM (MOC). The in-vitro methane production (expressed as ml/g DM) was the lowest from CSC and CGM, while the highest was observed from SBM and MOC. But when methane was expressed as per cent of NGP or as ml/g digestible OM at t1/2, the significantly lowest methane production was observed from TP followed by that from CSC, SBG MC and CGM. The protein supplement with high rumen undegradable protein (RUDP) content produced less methane as compared to the ones that had low UDP content. The TVFA production was the lowest from CSC, which may be due to the lowest degradability of OM and NDF. The digestion kinetic parameters for DM and CP revealed that the rate of degradation was significantly lowest in CGM and highest in DGNC (DM) and TP (CP). The effective degradability (ED) was lowest in CGM and highest was observed in SBM (DM) and DGNC (CP). The rumen UDP as per cent of total protein in CGM was significantly higher than all other protein supplements, it was followed by TP and was lowest in DGNC. It was concluded that the protein supplements with high rumen RUDP value like tomato pomace, cotton seed cake, spent brewer’s grains and corn gluten meal had low methane production potential.