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

Abstract

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.

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

“…The generation of tomato byproducts is estimated to be between 5% and 40%, compared to the initial weight of the fresh fruit. The destination of this byproduct, when not directly discarded, is closely linked to animal feed (Lu et al., 2019; Rajan et al., 2022). However, different alternatives have recently been suggested for the circular economy, the revalorization of byproducts (Amoah et al., 2020), and/or the recovery of bioactive compounds (Coelho et al., 2019; Szabo et al., 2018).…”

Valorisation of food processing wastes using PEF and its economic advances – recent update

“…These bioactive compounds are largely available in fruit and vegetable processing wastes. Generally, tomato processing wastes such as peel and seeds contain a large quantity of lycopene, proteins and phenolic compounds (Rajan et al ., 2022). Since extracting these key compounds using the solvent extraction method is not efficient, PEF‐assisted extraction methods are employed to obtain a higher bioactive compound yield.…”

“…The nutritional and functional properties of the PEF‐extracted carotenoids from tomato wastes can be utilised as a natural additive (colourant) in dairy, meat and bakery industries (Trombino et al ., 2021). Additionally, the high antioxidant activity of the carotenoids reduces the chances of lipid oxidation by inhibiting the peroxide formation and this eventually increases shelf life of foods (Rajan et al ., 2022). Lycopene exhibits pharmacological properties such as anticancer, antioxidant, cardioprotective, neurobiological, anti‐inflammatory effects in human body (Khan et al ., 2021).…”

Comprehensive Update on Carotenoid Colorants from Plants and Microalgae: Challenges and Advances from Research Laboratories to Industry

“…This valorization of food processing by-products is well exemplified by the tomato processing industry [189][190][191][192][193]. Tomato by-product, which consists of seeds, peels, and small amounts of flesh, are rich in high value-added compounds such as carotenoids and flavonoids.…”