Sustainable Valorization of Tomato Pomace (Lycopersicon esculentum) in Animal Nutrition: A Review

Abstract

Under the background of the current shortage of feed resources, especially the shortage of protein feed, attempts to develop and utilize new feed resources are constantly being made. If the tomato pomace (TP) produced by industrial processing is used improperly, it will not only pollute the environment, but also cause feed resources to be wasted. This review summarizes the nutritional content of TP and its use and impact in animals as an animal feed supplement. Tomato pomace is a by-product of tomato processing, divided into peel, pulp, and tomato seeds, which are rich in proteins, fats, minerals, fatty acids, and amino acids, as well as antioxidant bioactive compounds, such as lycopene, beta-carotenoids, tocopherols, polyphenols, and terpenes. There are mainly two forms of feed: drying and silage. Tomato pomace can improve animal feed intake and growth performance, increase polyunsaturated fatty acids (PUFA) and PUFA n-3 content in meat, improve meat color, nutritional value, and juiciness, enhance immunity and antioxidant capacity of animals, and improve sperm quality. Lowering the rumen pH and reducing CH4 production in ruminants promotes the fermentation of rumen microorganisms and improves economic efficiency. Using tomato pomace instead of soybean meal as a protein supplement is a research hotspot in the animal husbandry industry, and further research should focus on the processing technology of TP and its large-scale application in feed.

Exploiting Agri-Food Waste as Feed for Tenebrio molitor Larvae Rearing: A Review

“…Larvae reared on diet 1 exhibited approximately 50% crude protein content, whereas those reared on diet 4 demonstrated approximately 40% crude protein content, signifying a reduction of protein content up to 20%. Additionally, it is noteworthy that tomato pomace is rich in antioxidant bioactive compounds, such as lycopene and β-carotene [85]. The results indicated that an increase in the content of tomato pomace in the dietary substrate led to a proportional augmentation in these bioactive constituents within the TM larvae.…”

Supercritical CO2 Treatment to Modify Techno-Functional Properties of Proteins Extracted from Tomato Seeds

“…The foaming process was achieved by sonication (Omni International, Omni Sonic Ruptor 400) for 30 s at 50% amplitude. The foaming capacity (FC) of the samples was evaluated based on the volume of the samples before (Vbs) and after (Vas) sonication, as shown in Equation (3).…”

“…Tomato is the best-selling Mexican export [2]. Approximately 42.5 million tons of annual production are used for tomato processing in the industry [3]. During tomato processing to produce sausages, puree, or juices, a waste material known as tomato pomace is generated.…”

An overview of fermentation in the food industry - looking back from a new perspective

“…Many studies dealing with the fermentation of fruits and vegetable by-products as an alternative way of valorizing food waste using different microorganisms have been reported in the literature (Lu et al 2022 ). Several examples are reported in the literature based on fermentation-based valorization strategies, including the anaerobic digestion of organic feedstock, date palm waste, cocoa by-products, and sourdough to produce lactic acid as an alternative for raw material, enzymes, polysaccharides, beverages, and nutraceuticals (Vasquez et al 2019 ).…”