Molecules,
Journal Year:
2024,
Volume and Issue:
29(24), P. 5826 - 5826
Published: Dec. 10, 2024
The
aim
of
this
study
was
to
assess
the
impact
tomato
pomace
(TP)
on
content
volatile
compounds
and
L-carnitine
sensory
characteristics
raw
fermented
sausages
produced
with
reduced
nitrite.
were
divided
into
three
experimental
groups:
control
sample,
sample
1.5%
addition
freeze-dried
pomace,
2.5%
TP.
results
showed
that
significantly
affected
quality
sausages.
Lower
observed
in
samples
main
groups
identified
alcohols,
aldehydes,
hydrocarbons,
ketones.
TP
influenced
smell
taste
sausages,
which
characterized
by
a
more
intense
red
color
compared
sample.
Despite
influence
some
features,
products
high
score
overall
over
7
c.u.
10-point
scale,
similar
sausage.
Antioxidants,
Journal Year:
2024,
Volume and Issue:
13(6), P. 645 - 645
Published: May 25, 2024
Oxidative
stress,
an
imbalance
between
reactive
oxygen
species
(ROS)
and
endogenous
antioxidants,
plays
important
role
in
the
development
of
neurodegenerative
diseases,
including
Parkinson’s.
The
human
brain
is
vulnerable
to
oxidative
stress
because
high
rate
that
it
needs
levels
polyunsaturated
fatty
acids,
which
are
substrates
lipid
peroxidation.
Natural
antioxidants
inhibit
oxidation
reduce
preventing
cancer,
inflammation,
disorders.
Furthermore,
literature,
reported
due
their
possible
neuroprotective
activity,
may
offer
interesting
option
for
better
symptom
management,
even
Parkinson’s
disease
(PD).
usually
found
several
foods,
such
as
fruits,
vegetables,
meat,
fish,
oil,
food
wastes,
seeds,
peels,
leaves,
skin.
They
can
help
system
protect
or
repair
cellular
components
from
halt
lipid,
protein,
DNA
damage
neurons.
This
review
will
examine
extent
knowledge
last
ten
years,
about
potential
effect
natural
present
by-products,
vivo
vitro
PD
models.
Additionally,
this
study
demonstrate
pool
dietary
be
tool
prevention
opportunity
cost
savings
public
health
area.
Foods,
Journal Year:
2024,
Volume and Issue:
13(14), P. 2218 - 2218
Published: July 15, 2024
Tomato
is
a
widely
cultivated
crop
and
its
processing
produces
large
quantities
of
wastes,
such
as
pulp,
seed,
peel.
In
recent
years,
the
valorization
these
wastes
in
production
high-value-added
food
products
has
gained
popularity
achieving
environmental
sustainability
zero
waste.
From
this
viewpoint,
dried
tomato
peel
(DTP-1%,
2%,
3%,
4%)
flour
was
included
hamburger
formulations.
patty
samples,
ash,
carbohydrate,
dietary
fiber
amounts
were
increased
due
to
high
content
DTP
flour,
while
moisture
fat
percentages
decreased
with
increasing
(
Sustainability,
Journal Year:
2024,
Volume and Issue:
16(21), P. 9158 - 9158
Published: Oct. 22, 2024
Tomato
processing
waste
(TPW),
a
byproduct
of
the
tomato
industry,
is
generated
in
significant
quantities
globally,
presenting
challenge
for
sustainable
management.
While
traditionally
used
as
animal
feed
or
fertilizer,
TPW
increasingly
recognized
its
potential
valuable
raw
material
due
to
high
content
bioactive
compounds,
such
carotenoids,
polyphenols
and
pectin.
These
compounds
have
health
benefits
are
growing
demand
pharmaceutical
cosmetic
industries.
Despite
this
potential,
broader
industrial
utilization
remains
limited.
This
review
explores
influence
various
processing,
pretreatment
extraction
methods
on
concentration
stability
found
TPW.
By
analyzing
effects
these
methodologies,
we
provide
insights
into
optimizing
processes
maximum
recovery
Additionally,
address
major
challenges
scaling
up
application,
including
assessment
their
ecological
footprint
through
life
cycle
analysis
(LCA).
comprehensive
approach
aims
bridge
gap
between
scientific
research
implementation,
facilitating
valorization
line
with
circular
economy
principles.
International Journal of Food Science & Technology,
Journal Year:
2024,
Volume and Issue:
59(10), P. 7668 - 7678
Published: Sept. 8, 2024
Abstract
In
this
study,
a
new
process
was
proposed
to
make
the
yellow
tomato
puree
more
sustainable,
avoiding
any
waste
during
production
and
including
peels
seeds
in
it.
addition,
as
raw
material
tomatoes
grown
without
irrigation
fertilisation
procedures
were
used
increase
sustainability.
With
respect
traditional
puree,
whole-fruit
contained
β-carotene
polyphenols,
exhibiting
greater
antioxidant
capacity,
showed
consistency
due
high
content
of
pectin
peels.
Moreover,
higher
glutamic
acid,
responsible
for
umami
taste,
detected
particularly
products
from
GiaGiù
ecotype.
Sensory
analysis
assessed
that
has
good
acceptability
consumers
preferred
it
texture.
conclusion,
is
not
only
sustainable
product
but
can
be
also
an
excellent
ingredient
food
formulation
with
properties.
Foods,
Journal Year:
2024,
Volume and Issue:
13(21), P. 3492 - 3492
Published: Oct. 31, 2024
Tomato
processing
generates
a
by-product
known
as
tomato
pomace
(TP),
which
contains
chemically
diverse
valuable
components
such
lycopene,
phenols,
dietary
fibre,
proteins,
and
oil.
The
aim
of
this
study
was
to
characterize
bioactive
compounds
in
small-sized
from
cherry
date
tomatoes
evaluate
the
effects
addition
10
20%
(
Journal of Food Processing and Preservation,
Journal Year:
2024,
Volume and Issue:
2024(1)
Published: Jan. 1, 2024
Agrifood
wastes
derived
from
fruits
and
vegetables
are
a
major
source
of
valuable
bioactive
compounds.
They
therefore
potential
functional
ingredient
that
can
be
used
for
improving
the
physicochemical,
sensory,
properties;
health
benefits;
shelf
life
food.
This
study
was
aimed
at
evaluating
antioxidant
antimicrobial
tomato
seed
(
Solanum
lycopersicum
)
meal
agrifood
waste
to
as
food
preservation.
To
this
end,
proximate
composition,
compounds,
activity,
ability,
properties
were
evaluated
using
relevant
methods.
The
seeds
most
nutrient‐rich
part
tomato.
contain
macronutrients
such
proteins
(29.97%,
dw),
lipids
(28.32%,
carbohydrates
(17.19%,
dietary
fibers
(20.93%,
dw).
rich
in
minerals
(3.57%,
molecules
include
total
phenolic
(4.8
mg/100
g)
carotenoids
(with
43.65
μ
g/g
lycopene
23.62
β
‐carotene).
Owing
their
content
biomolecules,
extracts
inhibited
growth
certain
food‐borne
pathogens
spoilage
microorganisms
with
inhibition
diameters
up
25
cm.
Methanolic
these
meals
showed
significant
activity
(25.03%
percentage
diphenyl‐picryl‐hydrazyl).
Our
findings
highlight
importance
making
better
valorization
seeds.
Tomato
has
interesting
ingredient,
capable
physicochemical
properties,
enriching
nutritional
quality,
extending
foods.
Molecules,
Journal Year:
2024,
Volume and Issue:
29(24), P. 5826 - 5826
Published: Dec. 10, 2024
The
aim
of
this
study
was
to
assess
the
impact
tomato
pomace
(TP)
on
content
volatile
compounds
and
L-carnitine
sensory
characteristics
raw
fermented
sausages
produced
with
reduced
nitrite.
were
divided
into
three
experimental
groups:
control
sample,
sample
1.5%
addition
freeze-dried
pomace,
2.5%
TP.
results
showed
that
significantly
affected
quality
sausages.
Lower
observed
in
samples
main
groups
identified
alcohols,
aldehydes,
hydrocarbons,
ketones.
TP
influenced
smell
taste
sausages,
which
characterized
by
a
more
intense
red
color
compared
sample.
Despite
influence
some
features,
products
high
score
overall
over
7
c.u.
10-point
scale,
similar
sausage.
