Tomato Processing Industry Research Articles

Tomato Waste as a Sustainable Source of Antioxidants and Pectins: Processing, Pretreatment and Extraction Challenges

Tomato processing waste (TPW), a byproduct of the tomato processing industry, is generated in significant quantities globally, presenting a challenge for sustainable waste management. While traditionally used as animal feed or fertilizer, TPW is increasingly recognized for its potential as a valuable raw material due to its high content of bioactive compounds, such as carotenoids, polyphenols and pectin. These compounds have significant health benefits and are in growing demand in the pharmaceutical and cosmetic industries. Despite this potential, the broader industrial utilization of TPW remains limited. This review explores the influence of various processing, pretreatment and extraction methods on the concentration and stability of the bioactive compounds found in TPW. By analyzing the effects of these methodologies, we provide insights into optimizing processes for maximum recovery and sustainable utilization of TPW. Additionally, we address the major challenges in scaling up these processes for industrial application, including the assessment of their ecological footprint through life cycle analysis (LCA). This comprehensive approach aims to bridge the gap between scientific research and industrial implementation, facilitating the valorization of TPW in line with circular economy principles.

Impact of regulated deficit irrigation on the dynamics of quality changes in processing tomato fruits during ripening

Quality is a key factor restricting the development and economic benefits of the tomato processing industry, and improving the quality of tomatoes has become a hotspot in the development of the tomato processing industry in Xinjiang. Regulated deficit irrigation (RDI) is an abiotic means of crop yield and quality control widely used for crop yield and quality improvement. This study aimed to investigate the impact of RDI on the dynamics of quality changes in processing tomato fruits during ripening via a 2-year (2022–2023) filed experiment with five water irrigation treatments in Xinjiang, China. The results showed that compared with conventional irrigation, regulated deficit irrigation significantly saved 315–1260 m3 ha−1 irrigation water. Mild RDI increased the single fruit weight and fruit hardness by 0.15 % and 3.29 kg cm2, respectively, thus improved the yield and storage and transportation quality of processed tomatoes. Moderate RDI increased the contents of soluble solid, soluble sugar and lycopene in fruit to 0.6 %, 0.56 % and 3.53 μg/g, respectively, therefore significantly improved the nutritional quality and flavor quality of processed tomato. Ultimately, a comprehensive evaluation using a coupled Technique for Order Preference by Similarity to an Ideal Solution (TOPSIS) model, taking into account the appearance, nutrition, flavor, and storage and transportation indexes of processed fruits, concluded tha W1 treatment is a sustainable water management approach that balances yield and quality. Therefore, the optimal deficit irrigation model for processing tomato fruits in Xinjiang was recommended to be the W1 treatment, whereas the W2 treatment was considered as an alternate model. The study supported the large-scale development of the tomato processing industry in Xinjiang and the implementation of effective water-saving farming.

Prediction of Total Soluble Solids Content Using Tomato Characteristics: Comparison Artificial Neural Network vs. Multiple Linear Regression

Tomatoes are among the world’s most significant vegetables, both in terms of production and consumption. Harvesting takes place in tomato production when the important quality attribute of total soluble solids content reaches its maximum possible level. Tomato total soluble solids content (TSS) is among the most crucial attribute parameters for assessing tomato quality and for tomato commercialization. Determination of total soluble solids content by conventional measurement methods is both destructive and time-consuming. Therefore, the tomato processing industry needs a rapid identification method to measure total soluble solids content (TSS). In this study, we aimed to estimate how much soluble solids there are in beef tomato fruit by Artificial Neural Networks (ANN) and Multiple Linear Regression (MLR) methods. The models were assessed using the Coefficient of Determination (R2), Mean Absolute Error (MAE), Root Mean Square Error (RMSE), and Mean Absolute Percentage Error (MAPE) metrics. The training data set results of the MLR model established to estimate the amount of brix in tomato fruit, calculated as MAE: 0.2349, RMSE: 0.3048, R2: 0.8441, and MAPE: 5.5368, while, according to the ANN model, MAE: 0.0250, RMSE: 0.031, R2: 0.9982 and MAPE: 0.5814. According to the metric outcomes, the ANN-based model performed better in both the training and testing parts.

Increasing sustainability in the tomato processing industry: environmental impact analysis and future development scenarios

IntroductionThe agri-food sector has been identified as one of the most significant contributors to environmental degradation and emissions. Thus, in order to respond to the societal demand for cleaner and greener products, in recent years, the food industry has been striving to identify and apply more sustainable practices to minimize the negative impact on the environment. Within the agri-food sector, one of the industries requiring efforts to mitigate its environmental footprint is the tomato processing industry, which represents an important industry within the Italian industrial food processing sector. Efficient utilization of resources and adoption of innovative methods in the production lines of the tomato processing industry can be envisaged as strategic measures to increase sustainability. This study aims to discuss the results of the case study in which an Italian tomato processing company has been analyzed by applying the LCA methodology.MethodForeground data were obtained from the tomato processing facility located in southern Italy, and Ecoinvent database was the source of background data. The assessment was carried out by SimaPro software using ReCiPe 2016 (V1.03). The feasible conservation strategies in the production line have been evaluated through water-energy nexus simulation by SuperPro Designer® before the implementation, and different scenarios have been evaluated by SimaPro to decrease the environmental load.Results and conclusionThis study demonstrates that the production of 1 kg of peeled tomatoes and tomato puree leads to greenhouse gas emissions of 0.083 kg CO2 eq and 0.135 kg CO2 eq, respectively. A deeper analysis to evaluate the contribution of the different tomato processing stages indicated that the thermal units are the main ones responsible for adverse effects on the environment, and any improvement in their performance can be seen as an unmissable opportunity. The conservation strategies identified resulted in considerable water (23.4%), electricity (14.7%), and methane (28.7%) savings and, consequently, in 16 and 19% reduction of global warming potential in peeled tomato and tomato puree production lines, respectively. These findings provide new insights for tomato processing companies wishing to adopt more sustainable processing practices, reducing their environmental impact to a considerable extent and improving their economic performance.

Elucidating the genetic aspect of yellow shoulder disorder in tomato (Solanum lycopersicum) by QTL-seq and linkage mapping

The color and color uniformity of the fruits are of paramount importance to fresh consumption and the tomato processing industry. This is mostly because consumers often associate vibrant and uniform colors with freshness and quality. Yellow shoulder disorder (YSD) characterized by discolored yellow or green sectors on fruit skin is one of the major concerns for tomato producers worldwide since YSD symptoms adversely affect market value and consumer appeal. Therefore, YSD has been studied for a long time, but the genetic aspect of the problem has not been a major focus and hence, it has remained mostly unknown. So, the objective of this research was to identify the genetic components of the YSD. An F2 mapping population was developed and phenotyped for the YSD Visual Score. The F2 plants showing extreme phenotypes were selected and bulks were created. After whole genome sequencing of these bulks, three Quantitative Trait Loci (QTL)s namely YSD1.1 on chromosome 1, YSD3.1 on chromosome 3, and YSD11.1 on chromosome 11 were identified using QTL-seq and traditional linkage mapping. These three QTLs explained approximately 20 % of the phenotypic variation in the F2 mapping population. Further, candidate genes in each QTL interval were identified based on their expression profile and genetic polymorphisms such as single nucleotide polymorphisms (SNPs) and insertions/deletions (INDELs) on genic/intergenic regions. These genes involve in fruit ripening, cell wall modification, lipid metabolism and starch degradation. The present study reports the first QTLs associated with YSD resistance and 17 KASP markers that can be used in marker-assisted selection for YSD in tomato.

Spatial Procurement of Farm Products and the Supply of Processed Foods: Application to the Tomato Processing Industry

AbstractIncreased transportation and logistical costs in agricultural markets have affected the spatial allocation of production in the agricultural and food sectors of the economy. We develop a spatial model of farm product procurement by a food processor, which is designed to capture the effects of supply-chain disruptions on the spatial procurement of farm products in the processed food sector. We use detailed data on production and procurement from a large California tomato processor to estimate the key parameters of the model, which allow us to calculate the price elasticity of supply for California tomato paste production and describe how changes in energy prices and transportation costs for primary agricultural products affect the supply of processed food.

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.

Comparative Study of the Impact of Saline Water Irrigation on Tomato Yield, Quality and Growth in Andhra Pradesh, India

Tomato (Lycopersicon esculentum Mill.) belonging to the family Solanaceae, is one of the most important, popular, nutritious, and palatable vegetables grown in Andhra Pradesh. It plays a vital role in providing a remarkable quantity of vitamin-A and vitamin-C in human diet. Tomato is cultivated all over Andhra Pradesh due to its adaptability to wide range of soil and climate. Saline water resources are abundant in the most areas of India. Most of these resources still have not been effectively utilized. The present investigation was conducted on the effects of saline water irrigation on tomato yield, quality and growth at the Research Farm, Department of Agricultural Engineering, Aditya Engineering College, Surampalem, East Godavari district, Andhra Pradesh. Saline water differing in Electrical Conductivity (EC) 6ds/m and 4ds/m was supplied to the plant after the seedlings. The objective of this work is to compare the effect of tomato crop under drip irrigation by three different treatments. First treatment is of fresh water under drip irrigation. Second treatment is of Nacl+water with an EC of 6ds/m under controlled irrigation in the ratio 2.5:7.5. Third treatment is of Nacl+water with an EC of 4ds/m under controlled irrigation in the ratio 1.5:8.5 of the tomato variety Pusa F1 hybrid is used for the experiment. Growth of crop includes plant height, number of fruits, number of leaves, fruit length, fruit diameter and fruit weight. The healthy growth that is 69.4cm plant height, 26 leaves per plant, 34 fruits per plant, 7.8 cm fruit length, 5.4 cm diameter of fruit and 89.4 g of average fruit weight and maximum score (4.86 out of 5) in organoleptic test were obtained in (T-1) i. e. drip irrigation. Although salinized tomato fruits were smaller than non-salinized control fruits, they have increased soluble solids, high sugar content, which all are highly requested qualities by the processing tomato industry. Current research concludes that the fresh water irrigation T-1 recorded the high-water use efficiency and saline water irrigation treatments (T2&T3) having less water use efficiency may be due to the plants suffering with more soil moisture stress due to osmotic pressure build up by the saline water irrigation.

Cold Plasma Technology for Tomato Processing By-Product Valorization: The Case of Tomato Peeling and Peel Drying

The tomato processing industry is focused on product yield maximization, keeping energy costs and waste effluents to a minimum while maintaining high product quality. In our study, cold atmospheric plasma (CAP) pretreatment enhanced tomato processing to facilitate peelability, a specific peeling process, and enhance peel drying. Peeling force analysis determined that CAP pretreatment of whole tomatoes improved peelability under the conditions used. The specific peeling force after CAP treatment decreased by more than three times. It was observed that cold atmospheric plasma pretreatment reduced the duration of infrared drying of tomato peels by 18.2%. Along with that, a positive effect on the reduction of the specific energy consumption of peel drying was shown for CAP-pretreated tomato peels. The obtained data show that the technology of cold atmospheric plasma pretreatment, in particular, when processing whole tomatoes and tomato peels, has a promising application in industry, as it can significantly reduce the specific energy consumption for peeling and drying procedures.

Comparison of the effects of oven‐ and microwave‐roasting on the physicochemical properties and bioactive compounds of tomato seeds and oils

AbstractThe tomato processing industry generates a significant amount of a by‐product (pomace), which is a mixture of peels and seeds. The purpose of this study was to compare the effects of conventional oven‐roasting (at 120°C, 150°C, and 180°C for 25 min) and innovative microwave‐roasting (at 240, 388, and 536 W for 3 min) pretreatments on the physicochemical properties, fatty acid profiles, bioactive contents, and aroma profiles of tomato seeds and their hexane‐extracted oils. The total flavonoids contents (TFCs) of the seeds decreased from 258.40 to 141.20 mg quercetin equivalent (QE) per kg after roasting. All roasting treatments improved the extractability of both α‐ and γ‐tocopherols. The amounts of total tocopherols in the seeds increased from 917.61 to 1256.25 mg kg–1 after pretreatment. Luteolin was found to be the most abundant phenolic in seed oils, increasing from 10.68 to 91.72 mg kg–1, followed by quercetin, ferulic acid, and catechin. Within each roasting technique, the ones treated at 150°C and 338 W yielded the oils with the highest concentrations of aroma compounds, 418 and 92 mg kg–1, respectively. The detrimental effect of microwave‐roasting on these compounds was more pronounced. In conclusion, microwave‐roasting at shorter times than conventional roasting produced tomato seed oils with well‐preserved bioactive components and few unfavorable changes.Industrial relevance: Conventional oven‐roasting has been widely applied to oilseeds to improve oil yield as well as to obtain desirable sensory characteristics of extracted oils for years. However, longer roasting times may also cause detrimental changes in the properties of oils. On the other side, microwave‐assisted applications as an emerging technology provide homogenous and well‐controlled heat distribution, shorter treatment times, and considerable energy savings for the processing of various foods. Microwave technology has been easily scaled up and is currently employed for sterilization, drying, pasteurization, precooking, and extraction by the food and chemistry industries. Therefore, the present research suggests the use of microwaves for comparatively short roasting times to produce edible oils with enhanced physicochemical attributes and bioactives contents, and well‐maintained sensory properties. This promising innovative technology has the potential to be industrialized for a cost‐effective seed roasting process.

Enrichment of tomato sauce and chopped tomatoes with tomato by-products increases antioxidant activity upon in vitro digestion

This study aimed to reutilize a by-product of the tomato-processing industry, tomato pomace. Two types of tomato sauce were developed incorporating tomato pomace by 50% (SWS) or 100% (WTS) and chopped tomatoes using WTS as filling sauce (WCT). The carotenoids, α-tocopherol, and polyphenols content in the products and bioaccessible fractions from in vitro digestion were assessed compared to a conventional sauce (TS) and chopped tomatoes (TCT). The total antioxidant capacity (TAC) before the digestion, in the bioaccessible fractions and the residue of digestion was measured. The innovative products showed a higher content of all carotenoids (mainly lycopene), α-tocopherol, and TAC vs conventional products. Polyphenols were more abundant only in the WCT than TCT. Compared to the conventional products, bioaccessibility of: carotenoids decreased by 48% from SWS and WS, whereas increased by 19% from WCT; α-tocopherol increased by 26% from SWS; total polyphenols decreased by 37% and 56% from SWS and WS, whereas increased by 19% from WCT. TAC of bioaccessible fractions and residues of digestion from innovative products increased by 1.3- to 4-folds.Reutilizing tomato pomace in tomato processing led to products with increased carotenoids, α-tocopherol, and TAC besides enhanced oxidative reducing potential along the gastro-intestinal tract until the colon.

Extraction, characterization, and application of tomato seed oil in the food industry: An updated review

Tomato seeds are the by-product of the tomato processing industry used to extract valuable compounds like tomato seed oil (TSO). The TSO is well known for its functional and health-promoting properties. Therefore, recent studies which focused on application of TSO became popular among food manufacturers. This review presents comprehensive methods of TSO extraction and its unique fatty acid profile. The characterization of TSO is briefly discussed, creating a better utilization for various diseases. This review also focused on the multiple application of TSO in the food industry, from dietary supplements to food packaging films, the demand for TSO in the market to improve economic value, and the importance of TSO in the food and medical industry. The TSO can be extensively applicable as a functional compound in the food and bakery industry as a covering material in tomato-based products like tomato sauce and slices. It also acts as a better antioxidant and has antimicrobial properties due to its essential fatty acids like oleic and linoleic acid. The assessment of this article provides an overview of the importance of TSO in food application, from extraction techniques to dietary supplements and its potential for bioactive compounds.

Major Soilborne Pathogens of Field Processing Tomatoes and Management Strategies.

Globally, tomato is the second most cultivated vegetable crop next to potato, preferentially grown in temperate climates. Processing tomatoes are generally produced in field conditions, in which soilborne pathogens have serious impacts on tomato yield and quality by causing diseases of the tomato root system. Major processing tomato-producing countries have documented soilborne diseases caused by a variety of pathogens including bacteria, fungi, nematodes, and oomycetes, which are of economic importance and may threaten food security. Recent field surveys in the Australian processing tomato industry showed that plant growth and yield were significantly affected by soilborne pathogens, especially Fusarium oxysporum and Pythium species. Globally, different management methods have been used to control diseases such as the use of resistant tomato cultivars, the application of fungicides, and biological control. Among these methods, biocontrol has received increasing attention due to its high efficiency, target-specificity, sustainability and public acceptance. The application of biocontrol is a mix of different strategies, such as applying antagonistic microorganisms to the field, and using the beneficial metabolites synthesized by these microorganisms. This review provides a broad review of the major soilborne fungal/oomycete pathogens of the field processing tomato industry affecting major global producers, the traditional and biological management practices for the control of the pathogens, and the various strategies of the biological control for tomato soilborne diseases. The advantages and disadvantages of the management strategies are discussed, and highlighted is the importance of biological control in managing the diseases in field processing tomatoes under the pressure of global climate change.

Antifungal activity of Bacillus mojavensis D50 against Botrytis cinerea causing postharvest gray mold of tomato

Botrytis cinerea causes considerable economic losses to the tomato processing industry. Hence, the study evaluated the antifungal activity of eight biocontrol strains isolated from tomato rhizosphere soil against B. cinerea. These strains demonstrated potent antifungal activity with an inhibition rate ranging from 19.30% to 69.88%. Among them, a strain named D50 showed the highest effect with an inhibition rate of 69.88%. D50 strain was identified as Bacillus mojavensis by morphological, physiological, and biochemical analyses. The Bacillus mojavensis D50 fermentation supernatant (BMFS) was used for subsequent experiments to unveil antimicrobial activity of its secondary metabolites. BMFS (5%, v/v) reduced the growth of B. cinerea by inhibiting mycelial growth, conidial production, and mycelial dry weight by 51.7%, 45.9%, and 53.7%, respectively. Detailed analysis revealed that the antifungal effect of BMFS decreased when it was heated above 80 °C and adjusted to pH 2, 8, and 10. The antifungal effect also decreased when exposed to UV for more than 40 min. Further, the in vivo effect of BMFS in preventing gray mold was evaluated using cherry tomatoes. After B. cinerea inoculation for 5 days, the disease incidence and disease severity of cherry tomato treated with BMFS decreased by 33.5% and 31.5%, respectively. BMFS treatment enhanced the activities of peroxidase (POD), catalase (CAT), polyphenol oxidase (PPO), superoxide dismutase (SOD), and phenyl alanine lyase (PAL) and increased the content of malondialdehyde (MDA) in cherry tomatoes during infection. Moreover, BMFS prevented tomato gray mold by enhancing the transcript levels of systemic acquired resistance-related marker genes (SlLoxD, SlMyc2, SlPR1-a, SlPAL5, SlEIN2, and SlEIN3). SlLoxD and SlMyc2 had high expression levels among the defense-related genes, indicating activation of the jasmonic acid signal pathway. Thus, the study demonstrates the great potential of BMFS in managing the postharvest gray mold of tomato caused by B. cinerea.

The use of tomato peel nanopowder as a natural antioxidant in low-fat mayonnaise

The tomato processing industry produces waste products that are not utilized and add to the problem of environmental pollution. Tomato peel still contains high bioactive components, tomatoes as the main source of beta-carotene and lycopene are expected to improve food quality. Owned antioxidant activity can reduce the oxidation process in food products. Low-fat mayonnaise is a type of low-fat mayonnaise that has a fat content of less than 40%. The purpose of this study was to investigate the effect of adding tomato peel nanopowder to low-fat mayonnaise based on emulsion stability, viscosity, moisture content, fat content, antioxidant activity, and fatty acid profile. Low-fat mayonnaise was prepared using sunflower oil, vinegar, and egg yolk by giving 1%, 2%, and 3% tomato peels nanopowder treatment, and without the addition of control which was repeated 5 times. A completely randomized design was used as the research design. Analysis of variance was used as statistical analysis and continued with Duncan's test if there were significant or very significant differences. The results of the study adding nanopowder tomato peel with different percentages had a very significant effect (p<0.01) on emulsion stability, viscosity, water content, fat content, antioxidant activity, and the presence of various types of fatty acids in low-fat mayonnaise. The addition of tomato peel nanopowder can increase the stability of the emulsion, viscosity, and antioxidants, as well as reduce the water content and fat content. This study concludes that 3% tomato peel nanopowder is capable of being a natural antioxidant that can improve the physicochemical quality of low-fat mayonnaise.

Integral valorisation of tomato by-products towards bioactive compounds recovery: Human health benefits

The tomato processing industry is one of the world's most important markets. This industry aims to optimise production, minimise energy costs and waste streams while ensuring high-quality products. This sector produces substantial amounts of by-products frequently disposed of as waste rather than reintroducing them with a new intent into the supply chain. However, these by-products are rich in bioactive compounds (BC), including carotenoids, fibre, which exhibit antioxidant, anti-inflammatory and chemopreventive properties, and cardiovascular protection. Reusing these compounds is favourable to reducing the environmental impact and enables the development of added-value products with various possible uses such as food and feed additives, nutraceuticals, cosmeceuticals, etc. This review summarises relevant issues towards the recovery and valorisation of BC from industrial tomato by-products within a circular economy context.

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.

Update and innovations in the tomato processing industry

Update and innovations in the tomato processing industry

Elaboration of eco-hybrided material for rural infrastructures from by-products of the tomato processing industry

Elaboration of eco-hybrided material for rural infrastructures from by-products of the tomato processing industry

Recovery of Antioxidants from Tomato Seed Industrial Wastes by Microwave-Assisted and Ultrasound-Assisted Extraction.

Tomato seed (TS) wastes are obtained in large amounts from the tomato processing industry. In this work, microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) of antioxidant compounds from TS were optimized by using response surface methodology. The effect of MAE and UAE main extraction parameters was studied on total phenolic content (TPC) and antioxidant activity (DPPH) responses. Antioxidant, structural, morphological, and thermal properties of MAE and UAE extracts were evaluated. A great influence of ethanol concentration was observed in both extraction methods. Optimal MAE conditions were determined as 15 min, 80 °C, 63% ethanol and 80 mL, with a desirability value of 0.914, whereas 15 min, 61% ethanol and 85% amplitude (desirability = 0.952) were found as optimal conditions for UAE. MAE extracts exhibited higher TPC and antioxidant activity values compared to UAE (1.72 ± 0.04 and 1.61 ± 0.03 mg GAE g TS−1 for MAE and UAE, respectively). Thermogravimetric analysis (TGA) results suggested the presence of some high molecular weight compounds in UAE extracts. Chlorogenic acid, rutin and naringenin were identified and quantified by HPLC-DAD-MS as the main polyphenols found by MAE and UAE, showing MAE extracts higher individual phenolics content (1.11–2.99 mg 100 g TS−1). MAE and UAE have shown as effective green techniques for extracting bioactive molecules with high antioxidant activity from TS with high potential to be scaled-up for valorizing of TS industrial wastes.