Tomato Pomace Research Articles

Tomato seed extract promotes health of the gut microbiota and demonstrates a potential new way to valorize tomato waste.

The current effort to valorize waste byproducts to increase sustainability and reduce agricultural loss has stimulated interest in potential utilization of waste components as health-promoting supplements. Tomato seeds are often discarded in tomato pomace, a byproduct of tomato processing, yet these seeds are known to contain an array of compounds with biological activity and prebiotic potential. Here, extract from tomato seeds (TSE), acquired from pomace, was evaluated for their ability to effect changes on the gut microbiota using an ex vivo strategy. The results found that TSE significantly increased levels of the beneficial taxa Bifidobacteriaceae in a donor-independent manner, from a range of 18.6-24.0% to 27.0-51.6% relative abundance following treatment, yet the specific strain of Bifidobacteriaceae enhanced was inter-individually variable. These structural changes corresponded with a significant increase in total short-chain fatty acids, specifically acetate and propionate, from an average of 13.3 to 22.8 mmol/L and 4.6 to 7.4 mmol/L, respectively. Together, these results demonstrated that TSE has prebiotic potential by shaping the gut microbiota in a donor-independent manner that may be beneficial to human health. These findings provide a novel application for TSE harvested from tomato pomace and demonstrate the potential to further valorize tomato waste products.

Evaluation of Anaerobic Soil Disinfestation to Reduce Soilborne Diseases in Soilless and Soil-Based Substrates for Specialty Cut Flower Production.

Anaerobic soil disinfestation (ASD) is a nonchemical soil treatment where an easily decomposable carbon source is incorporated into soil, which is then irrigated to saturation and tarped to create anaerobic conditions, which prompts shifts in the soil microbiota from aerobes to anaerobes. ASD has been tested successfully for soilborne disease management in a variety of cropping systems but has not been sufficiently investigated in ornamentals. In this study, ASD was evaluated in soil-based and soilless substrates commonly used in specialty cut flower production using two model pathosystems: Rhizoctonia solani-Zinnia elegans and Phytophthora drechsleri-Gerbera jamesonii. Each substrate was mixed with pathogen-infested vermiculite and amended with either wheat bran, tomato pomace, or soybean meal as the carbon source. Amended substrates were incubated at 25°C for 4 weeks and used as growing substrates for the two crops mentioned above, which were monitored weekly for disease development for up to 5 weeks posttransplant. Additional experiments tested the effect of plant age and inoculum concentration in the substrate on ASD efficacy. Results showed that ASD has the potential to be deployed successfully for the control of Rhizoctonia stem rot in both substrates. Conversely, ASD was not effective at controlling Phytophthora crown rot on gerbera daisy in any of the experiments conducted in this study. More research is needed to understand the influence of carbon amendments, inoculum thresholds, and environmental conditions on ASD efficacy.

Growth performance, plasma metabolites, meat quality, and meat and lipid health indices of New Zealand White rabbits as affected by dietary dried tomato pomace powder supplementation during the summer season.

One hundred and twenty New Zealand White rabbits (NZW) (5-week-old; 735.27 ± 27.23 g) were kept in an open-sided house during the summer season. The experiment aims to evaluate the impacts of dried tomato pomace powder (DTPP) supplementation on rabbits' performance, blood metabolites, carcass traits, meat quality, and lipid and health indices of NZW rabbits during 5-13 weeks of age. The four treatments were a standard rabbit feed (control) and the control diet supplemented with 0.5, 1.0, and 1.5% DTPP, respectively. Rabbits fed a diet containing 1.5% DTPP showed the highest growth rate through weeks 9-13 of age despite having the lowest feed intake spanning 5-13 weeks. The best feed conversion ratio (FCR) was recorded in rabbits fed with 1.5% DTPP-supplemented diet for 5-13 weeks. Diets supplemented with 0.5 or 1.0% DTPP enhanced markedly dressing %, total edible flesh, saturated (SFAs), monounsaturated (MUFAs), and polyunsaturated fatty acid (PUFAs) contents, as well as the ∑n - 6/∑n - 3 ratio and the total n - 6 of meat. Dietary supplementation with DTPP decreased kidney, abdominal, and back fat. Diets supplemented with DTTP decreased total cholesterol, triglycerides, and very low-density lipoprotein (vLDL) concentrations. The greatest levels of linoleic acid, arachidonic and water-holding capacity in meat were observed in rabbits fed 1.5% DTPP-supplemented diets. Diets containing 1 and 1.5% DTPP improved meats' atherogenic and thrombogenic indices, meat lipid quality desired fatty acids/undesired fatty acids ratio, and meat health index. Conclusively, DTPP up to 1.5% maintained the growth performance of rabbits, boosted meat quality through increasing vitamin E, reduced fat deposition, modified fatty acid composition, and improved atherogenic, thrombogenic, and hypocholesterolemic indices of rabbit meat.

Optimization of Solid-State Fermentation Conditions for Enhancing the Nutrition Contents in Tomato Pomace Using RSM

Optimization of Solid-State Fermentation Conditions for Enhancing the Nutrition Contents in Tomato Pomace Using RSM

Pilot scale production of dietary fibers from Tunisian tomato and red pepper by-products

This research aims to valorize the by-products of tomato and red pepper processing underrated despite their richness in valuable compounds, essentially dietary fibers extracted from canning industry by-products using water as solvent. Therefore, varying operating conditions were tested on a laboratory scale, and the obtained fibers were characterized to choose the appropriate conditions for applying fiber extraction on a pilot scale. The selected parameters were applied (60 °C, 3 h) and the produced fibers were recovered. The Fourier Transform Infrared (FTIR) analysis indicated that the obtained by-products fibers were mainly cellulosic with similar structures, which proved that the scaling up did not affect the chemical structure of the fiber samples. These observations were confirmed by the X-ray diffraction (XRD) analysis and the Thermogravimetric analysis (TGA). The Scanning Electron Microscopy (SEM) analysis showed arranged fibrous forms for the pilot scale extracted fibers. The analysis of extraction solvents and the regenerated liquid corroborated the choice of operating conditions for the scaling up. The outcome of this study established that the extrapolation of the dietary fiber extraction from tomato pomace and red pepper pomace was carried out successfully on a pilot scale and might be feasible at an industrial scale. This green dietary fiber extraction encourages using this valuable extract in several fields, such as cosmetic and nutraceutical applications.

Effect of Adding Tomato Pomace, Potato Peel, and Lemon Peel Powders on Some Quality Properties of Beef Burger during Frozen Storage

Effect of Adding Tomato Pomace, Potato Peel, and Lemon Peel Powders on Some Quality Properties of Beef Burger during Frozen Storage

Production Optimization, Partial Characterization, and Gluten-Digesting Ability of the Acidic Protease from Clavispora lusitaniae PC3

Protease-producing yeasts were isolated from potato wastes and screened for protease production on skim milk agar plates. The best producer of protease isolate was identified as Clavispora lusitaniae. The strain showed higher enzyme production using tomato pomace and bread waste mix as a solid fermentation substrate. The optimized conditions improved enzyme activity and showed a maximal production of 33,450 ± 503 IU/g compared with the initial activity of 11,205.78 ± 360 without medium optimization. A threefold increase in protease activity after medium optimization proved the reliability of using the PBD and CCD design. A 19.76-fold purified enzyme and a yield of 32.94% were obtained after purification. The protease showed maximum activity at pH 4 and 60 °C and was resistant to Tween 20, Tween 80, SDS, and β-mercaptoethanol, Ca2+, and Mg2+ stimulated it. The protease activity was strongly inhibited in the presence of urea, and EDTA. The results revealed Clavispora lusitaniae protease’s ability to degrade wheat seeds and flour gluten by 98.7% and 97% respectively under pH 4 for 24 h at 40 °C. According to this study, this enzyme could be a potential candidate for the food industry, particularly for treating wheat seed and flour to reduce the immunogenicity of gluten.

Evolution of Physical–Chemical Parameters, Microbial Diversity, and VOCs Emissions of Tomato Pomace Exposed to Ambient Conditions in Open Reservoirs

Evolution of Physical–Chemical Parameters, Microbial Diversity, and VOCs Emissions of Tomato Pomace Exposed to Ambient Conditions in Open Reservoirs

Protective effect of tomato pomace extract encapsulated in combination with probiotics against indomethacin induced enterocolitis

Tomato pomace (TP), an antioxidant-rich byproduct, may be suitable for noble applications. The regulation of ROS generation and the anti-inflammatory response can help to prevent ulceration. The purpose of this study was to examine TP for antioxidants, in silico anti-inflammatory properties, and its potential to protect against ulceration and erosion triggered by indomethacin. Tomato pomace extract (TPE) was encapsulated either alone or with probiotics to maximize its potential effect. These microcapsules were investigated in indomethacin-treated rats. TPE demonstrated antioxidant activity as well as high levels of carotenoids (15 mg/g extract) and polyphenols. Because of their binding affinity as well as hydrophobic and hydrogen bond interactions with the active sites of TNF-α and IL-1β inflammatory cytokines, ellagic acid and rutin may be implicated in the anti-inflammatory effect of TPE, according to the docking study. TPE microcapsules, either alone or in combination with probiotics, demonstrated a protective effect against enterocolitis by reducing oxidative stress and inflammation, as evidenced by the decrease in stomach and intestinal MDA, NO, IL-1β, IL-6, and TNF-α levels and the increase in CAT, SOD, and GSH activities. The produced microcapsules are suggested to be promising candidates for protection against gastric ulcers and erosion.

From Tomato Pomaces Biorefinery to Biobased Shape-Memory Semicrystalline Polyester Networks

From Tomato Pomaces Biorefinery to Biobased Shape-Memory Semicrystalline Polyester Networks

Chemical Composition and In Vitro Nutritive Evaluation of Pomegranate and Artichoke Fractions as Ruminant Feed

The aim of this work was to assess the chemical composition and in vitro ruminal fermentation of samples (n = 3) of pomegranate (peels (PPs) and seeds (PSs)) and artichoke (hearts (AHs) and stems (ASs)) wastes. Dried orange pulp (DOP) and tomato pomace (TP) were used as reference feeds. All wastes had low dry matter (DM; lower than 33.0 and 12.0% for pomegranate and artichoke, respectively). The DM of pomegranate fractions was rich in sugars (>42.0%) and contained low protein (<8.0%) and neutral detergent fiber (NDF; <27.0%), whereas that of both artichoke fractions had high protein (>18.0%) and NDF (>36.0%) and low sugars content (<9.2%). Pomegranate seeds were more rapidly and extensively fermented in vitro than PPs, but both were less degradable and contained less metabolizable energy (ME) than DOP (7.43, 11.0 and 12.5 MJ ME/kg DM, respectively). Although AHs were more rapidly fermented and produced more volatile fatty acids (VFAs) than ASs, both had lower ME content than TP (9.50, 7.25 and 12.5 MJ ME/kg DM). The analyzed wastes had lower ME content than other by-products, but they were extensively fermented by ruminal microorganisms and could be used as ruminant feeds.

Effect of fermented tomato pomace on the growth performance, antioxidant capacity, and intestinal microflora in broiler chickens.

Solid-state fermentation is a useful method for the utilization of the agri-industrial residues. This study was conducted to investigate the effects of tomato pomace (TP) and Aspergillus niger-fermented tomato pomace (FTP) on the growth performance, some carcass traits, antioxidant status, and intestinal microflora in broiler chickens. A total of 140 Ross 308 one-day-old male chicks were allocated to one of four treatment groups consisting of five replicates of seven chicks each. Chicks were fed ad libitum with the corn-soybean based basal diet (control), the basal diet supplemented with 0.25 g/kg synthetic antioxidant, 10g/kg TP or 10g/kg FTP for 42 days. Dietary TP increased serum glutathione peroxidase (GPx) and superoxide dismutase (SOD) but did not affect the growth performance. Dietary inclusion of FTP improved the feed conversion ratio and raised serum GPx and SOD. Carcass traits, malondialdehyde level, pH, and color of breast meat and cecal microflora were not affected by dietary treatments. The results of the study showed that TP can be used as a natural antioxidant in broiler diets without a detrimental effect on growth performance. Dietary FTP can be suggested as an alternative to synthetic antioxidants with beneficial effects on growth performance and antioxidant capacity.

STUDY OF PHYSICO-CHEMICAL INDICATORS AND MINERAL COMPOSITION OF TOMATO POMACE FOR ENRICHMENT OF MEAT PRODUCTS

The combination of raw materials from meat products and vegetables is becoming one of the modern trends in meat industry technology in order to develop functional products. Using the example of meat products, developers in the food industry have decided that it is advisable to develop functional products by replacing meat and other raw materials with vegetable raw materials. Vegetables and their secondary products containing valuable bioactive components belong to the latter. For example, for the preparation of functional products with increased nutritional value, secondary tomato pomace can be used after drying and grinding, since they contain bioactive components. After a series of experiments on the dependence of physico-chemical characteristics on the drying temperature, the optimal drying temperature of tomato pomace was set at 400C. Water content - (5.1%), active and titrated acidity - (4.43 and 6.5%, respectively), AW -(0.44), ability to absorb water - (2.40), sugar content - (56.2), dietary fiber - (16.6), as well as according to the assessment by the organs of touch in dried samples at 400 C was the best. In conclusion, what is worth mentioned that Kazakhstan does not provide for deep waste-free processing of plant raw materials and their waste, and therefore practically valuable ingredients of fruits and vegetables, including tomatoes, are not used. Obtaining methods for processing waste fruits and vegetables, including tomato pomace, should give a new impetus to the progress of science and trending technologies in the food and processing industries of the country.

Porosity and hardness of corn extrudates using dry tomato pomace

The incorporation of fiber-rich non-starchy wastes from various industries, into ready-to-eat extrudates, changes their structure and therefore affects their physical properties. The study explored the impact of varying levels of tomato pomace (ranging from 0% to 20%), moisture content in the mixture (ranging from 14.5% to 21.4% on a wet basis), and screw speed (ranging from 156 to 224 rpm) on the hardness of corn extrudates, as well as on parameters such as the number of pores, pore area, average pore size, and pore circularity. It was observed that, the inclusion of tomato pomace increases the hardness of the extrudates by decreasing the average pore size. On the other hand, the average pore size increases, and the hardness decreases with the increase of the screw speed. It was also observed that the higher initial moisture content of the mixtures increases the hardness and results in a more porous structure in the extruded products. The results show that the amount of tomato pomace and the process parameters significantly influence the structure of the extrudates.

Кетчуп из томатного жмыха: физико-химические, микробиологические и органолептические показатели

Tomato (Solanum lycopersicum L.) is one of the most important crops that is extensively used in the food processing industry. During tomato processing, abundant by-products such as skins, pulps, seeds, and waste are generated and cause environmental burdens. To solve this problem, tomato pomace was subsequently used as a material for making tomato sauce. However, it is essential that the production of tomato ketchup meets the required standards. Therefore, it is important to analyze the physicochemical and sensory characteristics of the product. We aimed to study the effect of corn starch addition on the physicochemical and sensory properties of tomato ketchup made from tomato waste and to assess the acceptability of tomato sauce formulated with different concentrations of corn starch. 
 Tomato ketchup was cooked at 90°C for 15 min and then hot-filled into a sterile glass bottle. It was then analyzed for physical properties (color, viscosity, and total dissolved solids), chemical properties (pH, titratable acidity, moisture content), microbiological quality (total bacteria, mold, and yeast), and sensory acceptance.
 The results showed that corn starch influenced the color characteristics of the tomato sauce. Adding more than 4% of corn starch increased the viscosity and total solids content significantly (p < 0.05). Also, corn starch addition decreased the water content and acidity, as well as increased the pH of the tomato sauce. Microbiological analysis showed no growth of bacteria, mold, or yeast in any of the test samples. According to sensory analysis, the tomato sauce with 1% of corn starch had the highest acceptance, while higher concentrations of corn starch decreased the texture acceptance. 
 Our findings may indicate that, with proper formulation, tomato by-products can be used as raw materials to develop sustainable alternative value-added products that consumers accept organoleptically. Further investigations can be conducted in the pilot-scale studies to enhance the feasibility of tomato pomace ketchup as a commercial product.

The Effect of Fruit and Berry Pomaces on the Growth Dynamics of Microorganisms and Sensory Properties of Marinated Rainbow Trout.

Plant pomaces in suitable forms (powders, extracts) can be used in foods of animal origin to increase the nutritional value and safety of these foods. In the present study, water extracts of apple, black currant, rhubarb and tomato pomaces were used in fish marinade solutions to evaluate their effect on the growth dynamics of microorganisms and the growth potential of Listeria monocytogenes by challenge testing. The results showed that mesophilic aerobic microorganisms, Pseudomonas spp., yeasts and moulds remained at acceptable levels throughout the predetermined storage period. The challenge test results showed that the overall growth potential of L. monocytogenes in all marinated rainbow trout samples remained at ≤0.5 log10 cfu/g during the study period, and none of the marinated fish samples supported the growth of L. monocytogenes. In addition, the effect of fruit and berry pomaces on the sensory properties of marinated rainbow trout samples was evaluated. The results revealed that it is possible to effectively use fruit and berry pomaces in marinated fish products, ensuring food safety, high microbiological quality, acceptable sensory characteristics and a sufficiently long shelf life of the products.

Valorization of the tomato pomace to obtain lycopene, carbohydrates-rich fraction and oil by applying a hydrolytic enzyme-based approach

Tomato pomace (TP) was of interest as feedstock to extract the lycopene (lyc). This work aimed to design a process based on the use of enzymes to increase lyc extraction and at the same time to obtain additional products following a cascade approach. The pre-treatment with a mix of pectinase and cellulase doubled the lyc extraction recovery concerning the standard extraction. After the separation from the peel, the oil extract from the seeds was similar to edible oils but richer in bioactives. Indeed, the water solution (WP) in which the enzymes hydrolyzed the cell wall of the peel was significantly enriched on mono/oligosaccharides of industrial interest. The proposed approach gave more high value-added products and potential economic revenue from TP of the full scale tomato cannery industry of North Italy with respect to the current destination of the anaerobic digestion sector.

First Optimization of Tomato Pomace in Diets for Tenebrio molitor (L.) (Coleoptera: Tenebrionidae).

Tomato pomace (TP), an agricultural industrial waste product from the tomato processing industry, is valorized as a rearing substrate for Tenebrio molitor (L.). This study evaluated bran-based diets with increasing tomato pomace (0%, 27%, 41%, and 100%). Protein sources, such as brewer's spent grain and yeast, were used in TP27 and TP41 diets to ensure equal protein contents to the control diet. Results showed no different for larval and pupal weights between diets; however, the time of development significantly increases in TP100 compared to all diets. The feed conversion rate progressively increases from 2.7 to 4.3, respectively, from the control to the TP100 diet. Conversely, lycopene and β-carotene increase in the larvae. The fatty acid composition improves by increasing polyunsaturated fatty acids (mainly α-linoleic acid). Although the best nutritional quality was obtained in T100, the TP41 is the optimal diet for balance between larval performance and qualitative improvement of larvae. Therefore, tomato pomace is suitable for the formulation of mealworm diets, even in high dosages, when supplemented with sustainable protein and carbohydrate sources.

Synthesis and antiplatelet activity of nitrated fatty acids from tomato pomace

Synthesis and antiplatelet activity of nitrated fatty acids from tomato pomace

High-Pressure Homogenization for Enhanced Bioactive Recovery from Tomato Processing By-Products and Improved Lycopene Bioaccessibility during In Vitro Digestion.

The principles of industrial ecology have emerged as pivotal drivers of eco-innovation, aiming to realize a "zero-waste" society where waste materials are repurposed as valuable resources. In this context, High-Pressure Homogenization (HPH) presents a promising, easily scalable micronization technology, capable of enhancing the extractability and bioaccessibility of bioactive compounds found in tomato processing by-products, which are notably abundant waste streams in the Mediterranean region. This study focuses on optimizing HPH treatment parameters to intensify the recovery of bioactive compounds from tomato pomace. Additionally, it investigates the multifaceted impacts of HPH on various aspects, including color, particle size distribution, microscopic characteristics, surface properties, bioactivity, and lycopene bioaccessibility through in vitro digestion simulations. The results demonstrate that the application of HPH under optimized conditions (80 MPa, 25 °C, 10 passes) induces a remarkable 8-fold reduction in mean particle size, reduced surface tension, improved physical stability, uniform color, increased total phenolic content (+31%), antioxidant activity (+30%), dietary fiber content (+9%), and lycopene bioaccessibility during the intestinal digestion phase compared to untreated samples. These encouraging outcomes support the proposition of integrating HPH technology into an environmentally friendly industrial process for the full valorization of tomato processing residues. By utilizing water as the sole solvent, this approach aims to yield a functional ingredient characterized by greater nutritional and health-promoting values.