Bioactive phytochemicals in industrial tomatoes and their processing byproducts

Kalogeropoulos, Nick; Chiou, Antonia; Pyriochou, Vassiliki; Peristeraki, Anna; Karathanos, Vaios Τ.

doi:10.1016/j.lwt.2011.12.036

Cited by 197 publications

(138 citation statements)

References 21 publications

Supporting

Mentioning

124

Contrasting

Unclassified

Order By: Relevance

“…Tomato is the second most important vegetable crop next to potato worldwide, with annual production at 100 million tons fresh fruit produced in 144 countries (Kalogeropoulos et al, 2012). Tomatoes are rich in bioactive and valuable compounds, such as carotenoids, mainly lycopene (80-90%) e β-carotene, plus vitamin C, vitamin E and various phenolic compounds (Dumas et al, 2003).…”

Section: Tomatoesmentioning

confidence: 99%

“…Tomatoes are rich in bioactive and valuable compounds, such as carotenoids, mainly lycopene (80-90%) e β-carotene, plus vitamin C, vitamin E and various phenolic compounds (Dumas et al, 2003). Kalogeropoulos et al (2012) compared tomato processing by-products and unprocessed tomatoes for several bioactive phytochemicals, like sterols, tocopherols, carotenes, terpenes, total and simple polyphenols. The results showed that industrial tomato byproducts contain significant amounts of bioactive phytochemicals, known to exert antioxidant activities.…”

Section: Tomatoesmentioning

confidence: 99%

See 1 more Smart Citation

Current options for the valorization of food manufacturing waste: a review

Mirabella

Castellani

Sala

2014

Journal of Cleaner Production

923

467

View full text Add to dashboard Cite

The production of food waste covers all the food life cycle: from agriculture, up to industrial manufacturing and processing, retail and household consumption. In developed countries, 42% of food waste is produced by households, while 39% losses occur in the food manufacturing industry, 14% in food service sector and remaining 5% in retail and distribution. Increasingly, industrial ecology concepts such as cradle to cradle and circular economy are considered leading principle for eco-innovation, aiming at "zero waste economy" in which waste are used as raw material for new products and applications. The large amount of waste produced by the food industry, in addition to being a great loss of valuable materials, also raises serious management problems, both from the economic and environmental point of view. Many of these residues, however, have the potential to be reused into other production systems, trough e.g. biorefineries. The present work focuses on the use of food waste coming from food manufacturing (FWm). Through extensive literature review, the authors present feasibility and constraints of applying industrial symbiosis in recovering waste from food processing, focusing on recycling (excluding energy recovery) of the solid and liquid waste from food processing industry. The main uses of functional ingredients derived from this transformation are presented and discussed, highlighting mainstream sectors of application, e.g. in the nutraceutical and pharmaceutical industry.

show abstract

Section: Tomatoesmentioning

confidence: 99%

Section: Tomatoesmentioning

confidence: 99%

Current options for the valorization of food manufacturing waste: a review

Mirabella

Castellani

Sala

2014

Journal of Cleaner Production

923

467

View full text Add to dashboard Cite

show abstract

“…Bioactive phytochemicals like sterols, tocopherols, carotenes, terpenes and polyphenols extracted from tomato by-products contain significant amounts of antioxidant activities. Therefore, these value adding components isolated from such waste can be used as natural antioxidants for the formulation of functional foods or can serve as additives in food products to extend their shelf-life (Kalogeropoulos et al 2012).…”

Section: Food Waste As a Source Of Bioactive Compoundsmentioning

confidence: 99%

Food waste: a potential bioresource for extraction of nutraceuticals and bioactive compounds

Kumar

Yadav

Kumar

et al. 2017

Bioresour. Bioprocess.

350

148

View full text Add to dashboard Cite

Food waste, a by-product of various industrial, agricultural, household and other food sector activities, is rising continuously due to increase in such activities. Various studies have indicated that different kind of food wastes obtained from fruits, vegetables, cereal and other food processing industries can be used as potential source of bioactive compounds and nutraceuticals which has significant application in treating various ailments. Different secondary metabolites, minerals and vitamins have been extracted from food waste, using various extraction approaches. In the next few years these approaches could provide an innovative approach to increase the production of specific compounds for use as nutraceuticals or as ingredients in the design of functional foods. In this review a comprehensive study of various techniques for extraction of bioactive components citing successful research work have been discussed. Further, their efficient utilization in development of nutraceutical products, health benefits, bioprocess development and value addition of food waste resources has also been discussed.

show abstract

“…Author(s) agree that this article remains permanently open access under the terms of the Creative Commons Attribution License 4.0 International License and flavonoids (Kaur et al, 2002;Periago and GarciaAlonso, 2009;Kalogeropoulos et al, 2012;Trivedi and Patel, 2015). Consumption of tomatoes and tomato sauce was associated with a reduced risk of developing digestive tract and prostate cancers (Campbell et al, 2004).…”

Section: Introductionmentioning

confidence: 94%

Quality attributes of homemade tomato sauce stored at different temperatures

Nkhata¹,

Ayua²

2018

Afr. J. Food Sci.

View full text Add to dashboard Cite

Tomato (Lycopersicon esculentum) is processed into different products including tomato sauce. The aim of this study was to determine the quality attributes of homemade tomato sauce during storage at 6 and 30°C for 8 weeks. At 4 weeks, there were no significant changes in sensory attributes during storage at both 6 and 30°C. There were significant differences (P˂0.05) of sensory attributes after 6 weeks. Sauce stored at 30°C had higher microbial load than at 6°C. Both sensory mean scores and pH were inversely related to microbial growth. Therefore, the shelf-life of homemade tomato sauce could be increased at low temperature (6°C).

show abstract

Bioactive phytochemicals in industrial tomatoes and their processing byproducts

Cited by 197 publications

References 21 publications

Current options for the valorization of food manufacturing waste: a review

Current options for the valorization of food manufacturing waste: a review

Food waste: a potential bioresource for extraction of nutraceuticals and bioactive compounds

Quality attributes of homemade tomato sauce stored at different temperatures

Contact Info

Product

Resources

About