Bread enriched in lycopene and other bioactive compounds by addition of dry tomato waste

Abstract

The tomato processing industry generates high amounts of waste, mainly tomato skins and seeds, which create environmental problems. These residues are attractive sources of valuable bioactive components and pigments. A relatively simple recovery technology could consist of production of powders to be directly incorporated into foods. Tomato waste coming from a Romanian tomato processing unit were analyzed for the content of several bioactive compounds like ascorbic acid, β-carotene, lycopene, total phenolics, mineral and trace elements. In addition, its antioxidant capacity was assayed. Results revealed that tomato waste (skins and seeds) could be successfully utilized as functional ingredient for the formulation of antioxidant rich functional foods. Dry tomato processing waste were used to supplement wheat flour at 6 and 10 % levels (w/w flour basis) and the effects on the bread's physicochemical, baking and sensorial characteristics were studied. The following changes were observed: increase in moisture content, titratable acidity and bread crumb elasticity, reduction in specific volume and bread crumb porosity. The addition of dry tomato waste at 6 % resulted in bread with good sensory characteristics and overall acceptability but as the amount of dry tomato waste increased to 10 %, bread was less acceptable.

Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours

“…The tomato seeds were separated and cleaned after our own developed procedure from the tomato by-product (peel, pulp and seeds) with water, at the temperature of 24 • C, after which they were dried in a tray dryer (Memmert UF30, City, Schwabach, Germany) at 50 • C until its moisture content reached less than 10% (wet basis). This was to limit the loss of available bioactive compounds which are still available even at high levels of drying temperature, namely 60 • C according to Nour et al [15] or 70 • C according to Sogi et al [22]. After cooling, the tomato seed were ground in an electrical mill (Heinner, Navy 150, Guangdong City, China).…”

“…In the chemical composition of tomato pomace high level of total dietary fibers, proteins, fats and medium amounts of ash are found [14].The peel and seed by-products of tomato pomace represents approximately 20-50 g·kg −1 of the initial weight of tomatoes and can be used individually or combined [14]. Regarding the combined utilization, the literature reports that, due to the significant amounts of bioactive phytochemicals from tomato pomace, it can be used as natural antioxidants for the formulation of functional foods, or as additives in food systems to extend their shelf-life [15][16][17]. Other studies showed that tomato pomace can be considered a good source of some macroelements, such as potassium, manganese and calcium and microelements, i.e., copper and zinc, which are cofactors of the antioxidant enzymes [15].…”

“…Regarding the combined utilization, the literature reports that, due to the significant amounts of bioactive phytochemicals from tomato pomace, it can be used as natural antioxidants for the formulation of functional foods, or as additives in food systems to extend their shelf-life [15][16][17]. Other studies showed that tomato pomace can be considered a good source of some macroelements, such as potassium, manganese and calcium and microelements, i.e., copper and zinc, which are cofactors of the antioxidant enzymes [15]. As individual part of by products, many studies [16][17][18][19] highlighted the possibility of using the tomato peels as a source of carotenoids and antioxidants to enrich various foods products or to produce new functional ones.…”

Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response

“…Iceberg lettuce flour could thus be exploited to increase white bread phenolic content, being rich in these compounds (Llorach et al ., ; Naczk & Shahidi, ). An increase in phenolic content and antioxidant activity of bakery products was also obtained by adding mango peel, dried tomato waste, broccoli, carrot and beetroot (Ajila et al ., ; Nour et al ., ; Ranawana et al ., ). By contrast, no change in total phenolic was detected when apple and lemon fibre was added to cookies (Bilgiçli et al ., ).…”

“…This goal could be equally reached using flours from fruit and vegetables or from their wastes, which are often richer in nutritional compounds (Nilnakara et al, 2009;Mastromatteo et al, 2012). Functional bread has been produced using flours from tomato, cabbage and pineapple waste (Nilnakara et al, 2009;Nour et al, 2015;Wu & Shiau, 2015;Chareonthaikij et al, 2016).…”