Bioactive Compounds Extracted from Tomato Processing By-Products As a Source of Valuable Nutrients

Overview

Journal Plant Foods Hum Nutr

Specialties Biology
Nutritional Sciences

Date 2018 Sep 29

PMID 30264237

Citations 58

Authors

Katalin Szabo

Adriana-Florinela Catoi

Dan Cristian Vodnar

Affiliations

Soon will be listed here.

Abstract

Alongside paper, plastic, metal and glass, an important segment in the recycling area is represented by the wastes of different vegetal processing industries. These by-products gained interest lately, in the context of food waste prevention and growing population number. In the tomato processing industry approximately, 8.5 million tons of wastes are generated globally, each year. The present study highlights the valuable bioactive constituents as lycopene, beta-carotene, glutamic acid or aspartic acid from the by-products of tomato processing industries, which can be revalorized as incorporated nutrients in functional foods. Tomato consumption is directly associated with the prevention of different chronic diseases and carcinogenesis, however the carotenoids bioavailability is a key factor in this process. Further, fiber content together with protein content of tomato seeds and benefits of their consumption are emphasized. Value-added food products obtained by tomato peels or seeds addition are exemplified in this review (bakery, meat products, pasta and noodles, dairy and oil products as well as jams and functional ice cream), in order to embrace next prototypes that can transform vegetal by-products in functional nutrients.

Citing Articles

A step forward in enhancing the health-promoting properties of whole tomato as a functional food to lower the impact of non-communicable diseases.

Natali P, Piantelli M, Sottini A, Eufemi M, Banfi C, Imberti L Front Nutr. 2025; 12:1519905.

PMID: 39980679 PMC: 11841393. DOI: 10.3389/fnut.2025.1519905.

Effect of Dietary Cold-Pressed Hempseed Cake Supplemented with Tomato Waste on Laying Hen Performance and Egg Yolk Lipid Profile and Antioxidant Status Before and After Storage.

Mierlita D, Daraban S, Teusdea A, Stanciu A Animals (Basel). 2024; 14(23).

PMID: 39682408 PMC: 11640061. DOI: 10.3390/ani14233444.

Chemical Characterization and Temporal Variability of Pasta Condiment By-Products for Sustainable Waste Management.

Strani L, Farioli G, Cocchi M, Durante C, Olarini A, Pellacani S Foods. 2024; 13(18).

PMID: 39335946 PMC: 11431017. DOI: 10.3390/foods13183018.

The effect of water-soluble tomato concentrate on elevated serum cholesterol in the middle-aged and elderly Chinese individuals.

Yu Y, Wu Y, Xie L, Chang C Front Nutr. 2024; 11:1410420.

PMID: 39323569 PMC: 11422214. DOI: 10.3389/fnut.2024.1410420.

Impact of thermal processing on polyphenols, carotenoids, glucosinolates, and ascorbic acid in fruit and vegetables and their cardiovascular benefits.

Narra F, Piragine E, Benedetti G, Ceccanti C, Florio M, Spezzini J Compr Rev Food Sci Food Saf. 2024; 23(6):e13426.

PMID: 39169551 PMC: 11605278. DOI: 10.1111/1541-4337.13426.

References

Ryan L, OConnell O, OSullivan L, Aherne S, OBrien N . Micellarisation of carotenoids from raw and cooked vegetables. Plant Foods Hum Nutr. 2008; 63(3):127-33. DOI: 10.1007/s11130-008-0081-0. View

Shao D, Bartley G, Yokoyama W, Pan Z, Zhang H, Zhang A . Plasma and hepatic cholesterol-lowering effects of tomato pomace, tomato seed oil and defatted tomato seed in hamsters fed with high-fat diets. Food Chem. 2013; 139(1-4):589-96. DOI: 10.1016/j.foodchem.2013.01.043. View

Pasqualone A, Gambacorta G, Summo C, Caponio F, Di Miceli G, Flagella Z . Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound. Food Chem. 2016; 213:545-553. DOI: 10.1016/j.foodchem.2016.07.006. View

Downie B, Gurusinghe S, Dahal P, Thacker R, Snyder J, Nonogaki H . Expression of a GALACTINOL SYNTHASE gene in tomato seeds is up-regulated before maturation desiccation and again after imbibition whenever radicle protrusion is prevented. Plant Physiol. 2003; 131(3):1347-59. PMC: 166894. DOI: 10.1104/pp.016386. View

Belovic M, Torbica A, Pajic-Lijakovic I, Mastilovic J . Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace. Food Chem. 2017; 237:1226-1233. DOI: 10.1016/j.foodchem.2017.06.045. View

Bohm V . Lycopene and heart health. Mol Nutr Food Res. 2012; 56(2):296-303. DOI: 10.1002/mnfr.769. View

Le Marchand L, Hankin J, Kolonel L, Beecher G, Wilkens L, Zhao L . Intake of specific carotenoids and lung cancer risk. Cancer Epidemiol Biomarkers Prev. 1993; 2(3):183-7. View

Lenucci M, Durante M, Anna M, Dalessandro G, Piro G . Possible use of the carbohydrates present in tomato pomace and in byproducts of the supercritical carbon dioxide lycopene extraction process as biomass for bioethanol production. J Agric Food Chem. 2013; 61(15):3683-92. DOI: 10.1021/jf4005059. View

Rodriguez-Munoz E, Herrera-Ruiz G, Pedraza-Aboytes G, Loarca-Pina G . Antioxidant capacity and antimutagenic activity of natural oleoresin from greenhouse grown tomatoes (Lycopersicon esculentum). Plant Foods Hum Nutr. 2008; 64(1):46-51. DOI: 10.1007/s11130-008-0099-3. View

10.

Pellegrini M, Lucas-Gonzalez R, Sayas-Barbera E, Fernandez-Lopez J, Perez-Alvarez J, Viuda-Martos M . Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Chia (Salvia hispanica L.) Seeds. Plant Foods Hum Nutr. 2017; 73(1):47-53. DOI: 10.1007/s11130-017-0649-7. View

11.

Shi J, Kakuda Y, Yeung D . Antioxidative properties of lycopene and other carotenoids from tomatoes: synergistic effects. Biofactors. 2005; 21(1-4):203-10. DOI: 10.1002/biof.552210141. View

12.

Jialal I, Norkus E, Cristol L, Grundy S . beta-Carotene inhibits the oxidative modification of low-density lipoprotein. Biochim Biophys Acta. 1991; 1086(1):134-8. DOI: 10.1016/0005-2760(91)90164-d. View

13.

DEste M, Alvarado-Morales M, Angelidaki I . Amino acids production focusing on fermentation technologies - A review. Biotechnol Adv. 2017; 36(1):14-25. DOI: 10.1016/j.biotechadv.2017.09.001. View

14.

Lushchak V . Free radicals, reactive oxygen species, oxidative stress and its classification. Chem Biol Interact. 2014; 224:164-75. DOI: 10.1016/j.cbi.2014.10.016. View

15.

Kehili M, Choura S, Zammel A, Allouche N, Sayadi S . Oxidative stability of refined olive and sunflower oils supplemented with lycopene-rich oleoresin from tomato peels industrial by-product, during accelerated shelf-life storage. Food Chem. 2018; 246:295-304. DOI: 10.1016/j.foodchem.2017.11.034. View

16.

Shi J, Le Maguer M . Lycopene in tomatoes: chemical and physical properties affected by food processing. Crit Rev Food Sci Nutr. 2000; 40(1):1-42. DOI: 10.1080/10408690091189275. View

17.

Dixon L, Subar A, Peters U, Weissfeld J, Bresalier R, Risch A . Adherence to the USDA Food Guide, DASH Eating Plan, and Mediterranean dietary pattern reduces risk of colorectal adenoma. J Nutr. 2007; 137(11):2443-50. DOI: 10.1093/jn/137.11.2443. View

18.

Antunes S, Freitas F, Sevrin C, Grandfils C, Reis M . Production of FucoPol by Enterobacter A47 using waste tomato paste by-product as sole carbon source. Bioresour Technol. 2016; 227:66-73. DOI: 10.1016/j.biortech.2016.12.018. View

19.

Liu C, Lian F, Smith D, Russell R, Wang X . Lycopene supplementation inhibits lung squamous metaplasia and induces apoptosis via up-regulating insulin-like growth factor-binding protein 3 in cigarette smoke-exposed ferrets. Cancer Res. 2003; 63(12):3138-44. View

20.

Palozza P, Simone R, Catalano A, Mele M . Tomato lycopene and lung cancer prevention: from experimental to human studies. Cancers (Basel). 2013; 3(2):2333-57. PMC: 3757421. DOI: 10.3390/cancers3022333. View