Sustainable use of tomato pomace for the production of high added value food, feed, and nutraceutical products

Abstract

Tomatoes (Solanum lycopersicum (L.)) are one of the most consumed and nutritious vegetables in the world, rich in lycopene, other carotenoids (β-carotene), phenolics, organic acids, vitamins, and many other bioactive and health-promoting components. Besides its bulk consumption as a fresh vegetable, tomato is also used to produce a series of processed products, such as juice, puree, sauce, paste, and ketchup. Tomato processing leads to a solid residual called tomato pomace (abbreviated as TP), which mainly consists of peels and seeds as well as a small amount of pulp. On average, TP accounts for approximately 3%-5% (w/w) of the processed raw tomatoes. Statistically, the most up-to-date FAO data showed that the harvested area and the global production of tomatoes are rising. © 2022 Elsevier Inc. All rights reserved.