Articles
Tomato pomace: from a waste to novel food ingredients
Article number
1445_49
Pages
353 – 362
Language
English
Abstract
The tomato industry generates significant amounts of by-products, mainly tomato pomace.
This side product is rich in important biologically active and functional constituents, although most often being treated as a waste with an environmental risk and economic burden.
Direct application of dried tomato pomace is limited due to low fibers solubility, which often leads to their incompatibility with the food matrix.
This study aims to explore the effect of subcritical water extraction on the functional properties of tomato pomace, focusing on its potential for food applications.
The influence of the subcritical water extraction on the water and oil holding capacity (WHC, OHC), total phenolic content (TPC) as well as antioxidant capacities of the tomato pomace residue and extract, including DPPH and FRAP assays have been studied.
Additionally, (poly) phenol and carotenoid profiles have been obtained using HPLC-DAD-ESI-MSn and HPLC-DAD, respectively.
WHC and OHC of the tomato pomace residue increased compared to the untreated sample.
TPC and antioxidant capacity values in the extract were 3- and 5 times higher, respectively, compared to those in the untreated sample.
The results showed that subcritical water extraction allows improving both the tomato pomace functionality and (poly)phenolic-rich extracts.
This side product is rich in important biologically active and functional constituents, although most often being treated as a waste with an environmental risk and economic burden.
Direct application of dried tomato pomace is limited due to low fibers solubility, which often leads to their incompatibility with the food matrix.
This study aims to explore the effect of subcritical water extraction on the functional properties of tomato pomace, focusing on its potential for food applications.
The influence of the subcritical water extraction on the water and oil holding capacity (WHC, OHC), total phenolic content (TPC) as well as antioxidant capacities of the tomato pomace residue and extract, including DPPH and FRAP assays have been studied.
Additionally, (poly) phenol and carotenoid profiles have been obtained using HPLC-DAD-ESI-MSn and HPLC-DAD, respectively.
WHC and OHC of the tomato pomace residue increased compared to the untreated sample.
TPC and antioxidant capacity values in the extract were 3- and 5 times higher, respectively, compared to those in the untreated sample.
The results showed that subcritical water extraction allows improving both the tomato pomace functionality and (poly)phenolic-rich extracts.
Authors
K. Vassilev, A. Al-Nuaimi, N. Shaban, C.B. Steingass, D. Pircheva-Petrova, V. Shikov, A. Yovchev, R. Schweiggert, K. Mihalev
Keywords
tomato pomace, subcritical water extraction, techno-functional properties, (poly)phenols, antioxidant capacity
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