| Title | Tomato Processing By-Products Valorisation through Ohmic Heating Approach |
|---|---|
| ID_Doc | 15301 |
| Authors | Coelho, MC; Ghalamara, S; Campos, D; Ribeiro, TB; Pereira, R; Rodrigues, AS; Teixeira, JA; Pintado, M |
| Title | Tomato Processing By-Products Valorisation through Ohmic Heating Approach |
| Year | 2023 |
| Published | Foods, 12, 4 |
| Abstract | Tomato by-products from processing industries have a higher potential to be reused as a source of bioactive compounds. Reliable national data on tomato by-products and physicochemical characterisation that will inform and find effective planning on tomato waste management in Portugal is absent. To help obtain this knowledge, selected Portugal companies were recruited to obtain representative samples of by-products generation, and physicochemical composition was evaluated. Furthermore, an environmental-friendly method (the ohmic heating (OH) method, which allows the recovery of bioactive compounds in absence of hazardous reagents) was also used and compared with conventional methods to explore new safe value-added ingredients. Total antioxidant capacity and total and individual phenolic compounds were also evaluated by spectrophotometric and high-performance liquid chromatography (HPLC), respectively. Tomato processing by-products have revealed a higher potential since both collected samples from companies were rich in protein (between 16.3 to 19.4 g/100 g DW, with fibre content ranging from 57.8 to 59.0 g/100 g DW). In addition, these samples contain 17.0 g/100 g of fatty acids (mainly polyunsaturated, monounsaturated and saturated, such as linoleic, oleic, and palmitic acid, respectively). Also, they present mainly chlorogenic acid and rutin as phenolic compounds. After understanding its composition, the OH was applied to determine added-value solutions to tomato by-products. With extractions, two types of fractions were obtained, namely liquid fraction rich in phenols, free sugars, and carotenoids and a solid fraction rich in fibre bound to phenols and carotenoids. This treatment has been shown to have the ability to preserve carotenoids, such as lycopene relative to conventional methods. Nevertheless, new molecules were identified by LC-ESI-UHR-OqTOF-MS analysis, such as phene-di-hexane and N-acethyl-D-tryptophan. According to the results, the OH boosts the potential of tomato by-products and can be directly introduced into the process, contributing to the circular economy and zero by-products. |
| https://www.mdpi.com/2304-8158/12/4/818/pdf?version=1676511175 |
Similar Articles
| ID | Score | Article |
|---|---|---|
11091
|
Szabo, K; Dulf, FV; Teleky, BE; Eleni, P; Boukouvalas, C; Krokida, M; Kapsalis, N; Rusu, AV; Socol, CT; Vodnar, DC Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments(2021)Foods, 10, 1 | |
| 10638
|
Rajan, A; Kumar, S; Sunil, CK; Radhakrishnan, M; Rawson, A Recent advances in the utilization of industrial byproducts and wastes generated at different stages of tomato processing: Status report(2022)Journal Of Food Processing And Preservation, 46, 11 | |
| 28050
|
Szabo, K; Teleky, BE; Ranga, F; Roman, I; Khaoula, H; Boudaya, E; Ben Ltaief, A; Aouani, W; Thiamrat, M; Vodnar, DC Carotenoid Recovery from Tomato Processing By-Products through Green Chemistry(2022)Molecules, 27.0, 12 | |
| 19566
|
da Costa, BS; Garcia, MO; Muro, GS; Motilva, MJ A comparative evaluation of the phenol and lycopene content of tomato by-products subjected to different drying methods(2023) | |
| 23912
|
López-Yerena, A; Domínguez-López, I; Abuhabib, MM; Lamuela-Raventós, RM; Vallverdú-Queralt, A; Pérez, M Tomato wastes and by-products: upcoming sources of polyphenols and carotenoids for food, nutraceutical, and pharma applications(2023) | |
| 28200
|
Almeida, PV; Gando-Ferreira, LM; Quina, MJ Tomato Residue Management from a Biorefinery Perspective and towards a Circular Economy(2024)Foods, 13.0, 12 | |
| 9874
|
Araújo-Rodrigues, H; Santos, D; Campos, DA; Ratinho, M; Rodrigues, IM; Pintado, ME Development of Frozen Pulps and Powders from Carrot and Tomato by-Products: Impact of Processing and Storage Time on Bioactive and Biological Properties(2021)Horticulturae, 7.0, 7 | |
| 6353
|
Terenzi, C; Bermudez, G; Medri, F; Davani, L; Tumiatti, V; Andrisano, V; Montanari, S; De Simone, A Phenolic and Antioxidant Characterization of Fruit By-Products for Their Nutraceuticals and Dietary Supplements Valorization under a Circular Bio-Economy Approach(2024)Antioxidants, 13, 5 | |
| 25562
|
Santangelo, E; Carnevale, M; Migliori, CA; Picarella, ME; Dono, G; Mazzucato, A; Gallucci, F Evaluation of tomato introgression lines diversified for peel color as a source of functional biocompounds and biomass for energy recovery(2020) | |
| 7656
|
Reguengo, LM; Salgaço, MK; Sivieri, K; Marostica, MR Agro-industrial by-products: Valuable sources of bioactive compounds(2022) |