Drying of tomatoes and tomato processing waste: a critical review of the quality aspects

Bhatkar, Nikita S.; Shirkole, Shivanand S.; Mujumdar, Arun S.; Thorat, Bhaskar N.

doi:10.1080/07373937.2021.1910832

Cited by 32 publications

(13 citation statements)

References 157 publications

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“…In all cases, the byproduct obtained through processing has a high moisture content, in many cases higher than 90%, which makes it unstable and highly perishable. Therefore, the reduction of free water will be the process required to stabilize the byproduct, which will depend on its end use, shelf life, handling, and transport costs (Bhatkar et al., 2021; Souza da Costa et al., 2023). Although different strategies have been identified to revalue the byproduct as a tomato seed addition to bread (Carlson et al., 1981; Mironeasa & Codină, 2019), studies on applications of whole tomato byproduct as a powder for bread manufacturing are still scarce (Concha‐Meyer et al., 2019; Majzoobi et al., 2011; Mehta et al., 2018; Nour et al., 2015).…”

Section: Introductionmentioning

confidence: 99%

Stabilization and valorization of tomato byproduct: A case study for the bakery industry

Fernandez‐Pan,

Ibañez,

Virseda

et al. 2023

Journal of Food Science

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Worldwide, tomato production is estimated at 180 million tons per year, which generates a byproduct with highly variable characteristics and volumes. According to the principles of the circular economy, a semi‐industrial method for the integral use of the tomato byproduct as an ingredient in the bakery industry is proposed. Using two different dehydration processes (convection or freeze‐drying), a tomato byproduct formed by peels and seeds was stabilized and ground into flours that were used as ingredients in focaccia‐type flatbread elaboration through a wheat flour partial substitution trial (from 0% to 20% w/w). Based on the kinetics of convection drying and remaining lycopene content results, conditioning of the byproduct at 60°C was proposed. The higher the percentage of substitution, the greater the firmness of the flatbread. However, the cutting force was maximum with 15% replacement. The flatbreads with 5%–15% replacement were rated positively according to consumer acceptance studies. Substitution of up to 15% tomato byproduct is suggested for the formulation, as the higher the byproduct flour content, the lower the volume, the higher the firmness, and reddish‐brown tones. Realistically, for the industrial setting, this processing proposal reached the whole food chain, from field to fork.Practical ApplicationBased on the circular economy and considering the whole food chain, a case study is proposed to prove the usefulness of tomato byproduct flour implementation in bakery with consumers’ acceptance. Once the tomato byproduct was dehydrated by convection drying and ground, the flour was used to make focaccia‐type flatbread. Up to 15% of tomato byproduct flour addition was accepted by consumers. Considering the tons of tomato byproducts generated worldwide and the overall bakery possibilities, this case shows industrial steps toward sustainable food production practices.

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Section: Introductionmentioning

confidence: 99%

Stabilization and valorization of tomato byproduct: A case study for the bakery industry

Fernandez‐Pan,

Ibañez,

Virseda

et al. 2023

Journal of Food Science

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“…Tomatoes contain various health-benefiting compounds; thus, their consumption can reduce the risk of cancer and heart diseases and improve brain, skin, and bone health (Bhatkar et al, 2021). In addition to being nutritiously advantageous, they contain antioxidants, crucial in preventing the development and advancement of reactive oxygen species, which cause degenerative diseases.…”

Section: Introductionmentioning

confidence: 99%

Recent developments in tomato drying techniques: A comprehensive review

Pravitha,

Dipika Agrahar,

Ajesh Kumar

2024

J Food Process Engineering

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Tomatoes, a highly perishable agricultural product, are commonly dried to extend their shelf life. They serve as raw materials in various domains, including direct consumption and as key ingredients in processed foods, functional foods, and nutraceuticals. However, producing dried tomato products with quality attributes equivalent to fresh tomatoes, such as nutrient content, appearance, flavor, texture, and reconstitution properties, poses significant challenges. Several research attempts have been made to evaluate the feasibility of different drying methods for tomatoes. Solar drying, hot air drying, and spray drying are commonly employed techniques, each with its own set of advantages and disadvantages. Conventional solar drying practices often result in extended drying times and undesirable quality parameters. Hence, it is imperative to adopt enhanced solar drying techniques for the large‐scale production of dried tomato products. Additionally, hybrid‐drying approaches can be explored to achieve better quality products with reduced drying times. Pretreatments before drying can also enhance overall drying performance. Combining conventional drying with novel drying methods, precise selection of drying parameters and pretreatments are demonstrated as efficient ways to improve the drying rate while preserving food quality. Modeling the drying process is also critical for designing large‐scale dryers, selecting appropriate drying conditions, maintaining product quality, and process optimization. Therefore, this article aims to provide detailed insight into existing drying methods with their unique features and modeling approaches, which may enable professionals and scientists to choose better and optimized tomato drying method to deliver the highest quality product to consumers.Practical ApplicationsProcessing tomatoes as dried products is a potential area to explore to minimize their postharvest loss. Lack of awareness regarding how to process, what parameters to consider, and which method to employ are hurdles in adopting and popularizing dried tomato products. Hence, it is crucial to consolidate the key findings pertaining to tomato drying from various methods into a unified platform. This will provide valuable guidance to future researchers and enable consumers to make informed decisions when selecting the most suitable drying method. Therefore, this comprehensive review aims to elucidate the current practices in tomato drying, highlighting their potential benefits and limitations.

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“…The major processing industries are located in temperate zones since this annual crop grows well in temperate climates (Bhatkar et al, 2021). In places like European Union more than half of the total production is being processed, mainly to produce tomato paste, sauces, puree, ketchup, or canned tomatoes.…”

Section: Introductionmentioning

confidence: 99%

Recent advances in the utilization of industrial byproducts and wastes generated at different stages of tomato processing: Status report

Kumar

Rajan

Sunil

et al. 2022

Food Processing Preservation

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There has been an increasing focus on addressing the generation of byproducts and waste from food industries, intending to reduce carbon footprint, and improve the circular economy. Post‐harvest processing of tomatoes generates byproducts and waste at various stages of industrial processing. Pomace (seed, peel, and pomace liquid) of processed tomato which constitutes valuable compounds for various commercial purposes. Generated waste from tomato processing is used for extraction of the carotenoids, preparation of the adsorption material and also as animal feed. The generated byproduct/waste has the scope to be utilized for different food (such as seed oil, lycopene as a natural colorant and as a good antioxidant compound for food product development and its stability) and non‐food purposes such as dried byproduct/waste as adsorption material for removal of synthetic dyes and heavy metals from the aqueous waste, etc. This review aims to address the byproducts generated at different stages of unit operation during the processing of tomato since these byproducts have different matrix compositions at various stages of processing, and also summarizes the recent advancement in their utilization. Novelty impact statement This review provides the insight on byproducts generated in tomato processing industry at different stages and their use for food and non‐food purposes. For the first time pomace liquid produced in tomato industrial processing has been discussed for its possible application.

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Drying of tomatoes and tomato processing waste: a critical review of the quality aspects

Cited by 32 publications

References 157 publications

Stabilization and valorization of tomato byproduct: A case study for the bakery industry

Stabilization and valorization of tomato byproduct: A case study for the bakery industry

Recent developments in tomato drying techniques: A comprehensive review

Recent advances in the utilization of industrial byproducts and wastes generated at different stages of tomato processing: Status report

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