Application of Tomato Byproduct in Food Products-A Review

Abstract

Tomatoes are one of the most consumed vegetables in the world, and the waste from their processing is mainly discarded. Tomato byproducts can be used in different ways, and the seed, the peel, or both can be incorporated into the process. In most studies, the byproduct is dried, and the powder is incorporated into various products. The powder incorporated concentration varies with the food categories, which for most products is around 10% (w/w). The composition of tomato pomace is rich in fibers and causes a considerable change in technological food aspects, such as hardness, viscosity, cohesiveness, volume, expansion, density, and sensory evaluations. Although the incorporation of the tomatoes byproduct can affect specific characteristics due to the high content of fibers and active compounds, its use has aroused interest. This review aims to assemble studies related to tomatoes byproduct within an industrial context and discuss its effects as an ingredient in physicochemical, rheological, textural, and sensorial parameters in tomato-based foods, meats, bakery products, and snacks, among others.

Tomato: An Overview of Application of Turmeric (Curcuma longa L.), Neem (Azadiratcha indica) on Shelf-Life Extension During Post-Harvest Storing of Tomato (Solanum lycopersicum L.)

“…Here, some related literatures will be broached. Silva et al (2023) reported that visual color was not affected by over ripening but the texture softened, chlorophyll content reduces and P-carotene, lycopene contents reduce.…”

“…The use of preservatives from synthetic production, like benzoates, sulphites, sorbates etc. in food materials is capable of stimulating certain health problems (Udah, 2021;Silva et al, 2023). Some artificial preservatives exert reactions henceforth after consumption and others causes reaction later.…”