Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review
Due to its nutritional and bioactive content, tomato pomace (TP) remains among the world's richest fruits and vegetables. Tomatoes and TP (generated coproduct) are a very rich source of lycopene and other carotenoid compounds and contain an essential amount of polyphenols, policosanol, phytoste...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-02-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844024012921 |
| _version_ | 1797304497082466304 |
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| author | Ifagbémi Bienvenue Chabi Oscar Zannou Emmanuelle S.C.A. Dedehou Bernolde Paul Ayegnon Oloudé B. Oscar Odouaro Sajid Maqsood Charis M. Galanakis Adéchola Pierre Polycarpe Kayodé |
| author_facet | Ifagbémi Bienvenue Chabi Oscar Zannou Emmanuelle S.C.A. Dedehou Bernolde Paul Ayegnon Oloudé B. Oscar Odouaro Sajid Maqsood Charis M. Galanakis Adéchola Pierre Polycarpe Kayodé |
| author_sort | Ifagbémi Bienvenue Chabi |
| collection | DOAJ |
| description | Due to its nutritional and bioactive content, tomato pomace (TP) remains among the world's richest fruits and vegetables. Tomatoes and TP (generated coproduct) are a very rich source of lycopene and other carotenoid compounds and contain an essential amount of polyphenols, policosanol, phytosterols, organic acids, dietary fibers, minerals, and vitamins. TP is a promising source of significant bioactive compounds with antioxidant and antimicrobial potential. Therefore, their consumption is known to be effective in preventing certain chronic diseases. For example, lycopene prevents prostate cancer and acts as a hepatoprotector and genoprotector against mycotoxins, pesticide residues, and heavy metals. Thus, the valorization of TP as a food ingredient can be of great health, economic and environmental interest and contribute to improving nutrition and food security. During the last decades, considerable efforts have been made to valorize TP as a crucial functional ingredient in improving: (i) the nutritional and functional properties, (ii) sensory characteristics and (iii) the shelf life of many foods. The current review aims to update and summarize the knowledge on the recent food applications of TP, particularly its use as a functional ingredient to improve the functional properties and shelf life of foods. |
| first_indexed | 2024-03-08T00:11:22Z |
| format | Article |
| id | doaj.art-aab1f14fbae84d8cb4cabba60474a3b0 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-03-08T00:11:22Z |
| publishDate | 2024-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-aab1f14fbae84d8cb4cabba60474a3b02024-02-17T06:40:21ZengElsevierHeliyon2405-84402024-02-01103e25261Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A reviewIfagbémi Bienvenue Chabi0Oscar Zannou1Emmanuelle S.C.A. Dedehou2Bernolde Paul Ayegnon3Oloudé B. Oscar Odouaro4Sajid Maqsood5Charis M. Galanakis6Adéchola Pierre Polycarpe Kayodé7Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, BeninLaboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin; Corresponding author.Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d’Agriculture (UNA), BP 114, Sakété, BeninLaboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, BeninLaboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, BeninFood Science Department, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates; National Water and Energy Center, United Arab Emirates University, Al-Ain, 15551, United Arab EmiratesResearch & Innovation Department, Galanakis Laboratories, Chania, Greece; Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria; College of Science, Taif University, Taif, Saudi ArabiaLaboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, BeninDue to its nutritional and bioactive content, tomato pomace (TP) remains among the world's richest fruits and vegetables. Tomatoes and TP (generated coproduct) are a very rich source of lycopene and other carotenoid compounds and contain an essential amount of polyphenols, policosanol, phytosterols, organic acids, dietary fibers, minerals, and vitamins. TP is a promising source of significant bioactive compounds with antioxidant and antimicrobial potential. Therefore, their consumption is known to be effective in preventing certain chronic diseases. For example, lycopene prevents prostate cancer and acts as a hepatoprotector and genoprotector against mycotoxins, pesticide residues, and heavy metals. Thus, the valorization of TP as a food ingredient can be of great health, economic and environmental interest and contribute to improving nutrition and food security. During the last decades, considerable efforts have been made to valorize TP as a crucial functional ingredient in improving: (i) the nutritional and functional properties, (ii) sensory characteristics and (iii) the shelf life of many foods. The current review aims to update and summarize the knowledge on the recent food applications of TP, particularly its use as a functional ingredient to improve the functional properties and shelf life of foods.http://www.sciencedirect.com/science/article/pii/S2405844024012921AntioxidantBioactive compoundsHealth benefitsShelf lifeSensory propertiesTomato pomace |
| spellingShingle | Ifagbémi Bienvenue Chabi Oscar Zannou Emmanuelle S.C.A. Dedehou Bernolde Paul Ayegnon Oloudé B. Oscar Odouaro Sajid Maqsood Charis M. Galanakis Adéchola Pierre Polycarpe Kayodé Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review Heliyon Antioxidant Bioactive compounds Health benefits Shelf life Sensory properties Tomato pomace |
| title | Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review |
| title_full | Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review |
| title_fullStr | Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review |
| title_full_unstemmed | Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review |
| title_short | Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review |
| title_sort | tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods a review |
| topic | Antioxidant Bioactive compounds Health benefits Shelf life Sensory properties Tomato pomace |
| url | http://www.sciencedirect.com/science/article/pii/S2405844024012921 |
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