Tomato pomace powder as a raw material for ketchup production

Belović, Miona; Torbica, Aleksandra; Lijaković, Ivana Pajić; Tomić, Jelena; Lončarević, Ivana; Petrović, Jovana

doi:10.1016/j.fbio.2018.10.013

Cited by 23 publications

(11 citation statements)

References 17 publications

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“…They determined 37.77% total fibre in cabinet-dried (at 60 °C for 8-9 h) tomato pomace and 36.69% in freeze-dried (for 12-13 h) tomato pomace. Thanks to its high dietary fibre content, few studies have been carried out for incorporation of tomato pomace into ketchup, tomato paste, beef frankfurter and meat-free sausages, chicken sausages, bread, spaghetti, muffin, crackers, and corn-based extruded snack up to now [4,48,[50][51][52][53][54][55][56][57].…”

Section: Properties Of Dried Tomato Pomacementioning

confidence: 99%

A Promising Food Waste for Food Fortification: Characterization of Dried Tomato Pomace and Its Cold Pressed Oil

Özbek¹,

Çelik²,

Ergönül³

et al. 2020

J Food Chem Nanotechnol

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In this study, some physicochemical properties of tomato pomace (skins and seeds), which are waste of tomato plants and contain many active food components, were determined. For this purpose, tomato pomace was supplied by a plant in Manisa, Turkey. Firstly, tomato pomaces were dried at 30°C for 12h and then, ground into powder. Physicochemical properties of tomato pomace powder were investigated to determine its suitability as a fortification agent. Ash, protein, fat, carbohydrate, dietary fibre contents of dried tomato pomace were 3.55 g/100g, 32.69 g/100g, 15.43 g/100g, 43.31g/100g, and 29.42 g/100g, respectively. Additionally, tomato pomace contained substantial amounts of polyphenolics, flavonoids, and carotenoids. The high CIE a* and b* values indicated the presence of various pigments. Cold-pressed oil of dried tomato pomace was mainly composed of linoleic acid, followed by oleic, and palmitic acids. It is concluded that tomato pomace and oil obtained from dried pomace are promising and valuable ingredients for food fortification due to their unique nutritional properties.

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Section: Properties Of Dried Tomato Pomacementioning

confidence: 99%

A Promising Food Waste for Food Fortification: Characterization of Dried Tomato Pomace and Its Cold Pressed Oil

Özbek¹,

Çelik²,

Ergönül³

et al. 2020

J Food Chem Nanotechnol

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“…The application of the tomato byproduct in food can occur in different ways, either by using the fresh byproduct, directly in the formulation [43,53], in dry powder incorporated with other ingredients [46,54], or replacing part of the flours used in the production process [55,56]. Most studies use the entirely industrial tomato byproduct, and others separate the husks and seeds manually [41,43,45,[57][58][59][60], which may interfere in its composition, because the waste did not go through the thermal and mechanical processes applied in the industrial processes.…”

Section: Application Of Tomato Byproduct In Food Productsmentioning

confidence: 99%

“…The application of tomato byproduct as a food ingredient was related mainly to the partial replacement of wheat flour in the production of cookies [41], bread [42], standard bread, and muffins [43], or incorporation into beef frankfurters and meat-free sausages [44], and in hamburgers as a source of lycopene [45], as well as raw material for ketchup [46], flour for Primosale cheese [47], extruded snacks [48], and jellies [49]. Previtera et al [50] evaluated tomato puree's chemical and organoleptic characteristics enriched with dried tomato byproduct.…”

Section: Introductionmentioning

confidence: 99%

Application of Tomato Byproduct in Food Products-A Review

Silva

Garcia²,

Vanin³

et al. 2023

Food Science and Engineering

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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.

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“…In addition to being rich in protein, fat, minerals, fatty acids, and amino acids, TP is rich in other bioactive compounds with antioxidant properties, such as lycopene, beta-carotenoids, tocopherols, polyphenols, and terpenes [ 23 , 24 ]. These substances have various applications in the food [ 15 ], cosmetic [ 25 ], pharmaceutical [ 26 ], and feed industries [ 27 , 28 ]. This not only reduces environmental pollution and the cost of processing TP, but also eases the pressure on animal feed resources.…”

Section: The Production and Nutritional Value Of Tpmentioning

confidence: 99%

“…Tomato pomace consists of approximately 60% seeds and 40% peel, with an average protein content of 21.9% in TP and 38.7% in defatted tomato seeds [ 12 ]. The processed by-products also contain high value-added compounds, such as vitamins, carotenoids, lycopene, flavonoids, and soluble dietary fiber (SDF) [ 13 , 14 , 15 ]. Correia et al [ 16 ] found that the addition of TP to pig diets rich in fat significantly increased the α-tocopherol content of meat and liver, and thus the oxidative stability of pork.…”

Section: Introductionmentioning

confidence: 99%

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

Chen

Li³

et al. 2022

Animals

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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.

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Tomato pomace powder as a raw material for ketchup production

Cited by 23 publications

References 17 publications

A Promising Food Waste for Food Fortification: Characterization of Dried Tomato Pomace and Its Cold Pressed Oil

A Promising Food Waste for Food Fortification: Characterization of Dried Tomato Pomace and Its Cold Pressed Oil

Application of Tomato Byproduct in Food Products-A Review

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

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