Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review

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

    Research output: Contribution to journalReview articlepeer-review

    2 Citations (Scopus)

    Abstract

    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.

    Original languageEnglish
    Article numbere25261
    JournalHeliyon
    Volume10
    Issue number3
    DOIs
    Publication statusPublished - Feb 15 2024

    Keywords

    • Antioxidant
    • Bioactive compounds
    • Health benefits
    • Sensory properties
    • Shelf life
    • Tomato pomace

    ASJC Scopus subject areas

    • General

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