Tomato Seed (Solanum lycopersicum) Meal Derived From Agrifood Waste as Functional Ingredient: Nutritional Value, Antioxidant and Antimicrobial Activities, and Functional Properties DOI Creative Commons
Ifagbémi Bienvenue Chabı,

Olouchègoun Juladisse Omiyalé,

Sèna Emmanuelle Colombe Aurore Dèdéhou

и другие.

Journal of Food Processing and Preservation, Год журнала: 2024, Номер 2024(1)

Опубликована: Янв. 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.

Язык: Английский

Transfer, survival and photoinactivation of Salmonella enterica on fresh produce and gloves DOI
Ruthchelly Tavares da Silva, Geany Targino de Souza Pedrosa,

Alyson José Dos Santos Franco

и другие.

International Journal of Food Microbiology, Год журнала: 2025, Номер 431, С. 111089 - 111089

Опубликована: Янв. 31, 2025

Язык: Английский

Процитировано

2

Thermochemical and biochemical conversion of agricultural waste for bioenergy production: an updated review DOI Creative Commons
Muhammad Aamir Shahzad,

Zukhruf Asim,

Sher Jamal Khan

и другие.

Discover Environment, Год журнала: 2024, Номер 2(1)

Опубликована: Ноя. 27, 2024

The rapid increase in global energy demand and the depletion of fossil fuels highlight importance biomass as a renewable source. Biomass, especially agricultural by-products rich hemicellulose, cellulose, lignin, offers sustainable alternative for producing value-added products. generation power, heat, biofuels from has gained increasing significance today's landscape. This review explores potential advanced conversion technologies, with focus on thermochemical biochemical processes key methods optimizing waste management strategies. It examines these technologies converting wastes into bioenergy, such biogas, syngas, bio-oil, biochar, digestate, while detailing their operational parameters, technological principles, implementation prospects. While biological are limited by long processing times low yields, challenged high costs temperature requirements. also compares advantages challenges each method to assess overall effectiveness suitability. Further research feedstock pretreatment, catalyst development, system optimization is essential advancing biofuel production.

Язык: Английский

Процитировано

9

The Influence of Zinc Oxide Nanoparticles and Salt Stress on the Morphological and Some Biochemical Characteristics of Solanum lycopersicum L. Plants DOI Creative Commons
Mostafa Ahmed, Diaa A. Marrez, Roquia Rizk

и другие.

Plants, Год журнала: 2024, Номер 13(10), С. 1418 - 1418

Опубликована: Май 20, 2024

Salinity reduces crop yields and quality, causing global economic losses. Zinc oxide nanoparticles (ZnO-NPs) improve plant physiological metabolic processes abiotic stress resistance. This study examined the effects of foliar ZnO-NPs at 75 150 mg/L on tomato Kecskeméti 549 plants to alleviate salt caused by mM NaCl. The precipitation procedure produced that were characterized using UV-VIS, TEM, STEM, DLS, EDAX, Zeta potential, FTIR. assessed TPCs, TFCs, total hydrolyzable sugars, free amino acids, protein, proline, H

Язык: Английский

Процитировано

7

3D printing technology for valorization of food processing wastes and byproducts: A systematic review DOI Creative Commons

Debapam Saha,

Mrutyunjay Padhiary,

Azmirul Hoque

и другие.

Waste Management Bulletin, Год журнала: 2025, Номер unknown, С. 100192 - 100192

Опубликована: Март 1, 2025

Язык: Английский

Процитировано

1

Food and Food Waste Antioxidants: Could They Be a Potent Defence against Parkinson’s Disease? DOI Creative Commons
Claudia Cannas,

Giada Lostia,

Pier Andrea Serra

и другие.

Antioxidants, Год журнала: 2024, Номер 13(6), С. 645 - 645

Опубликована: Май 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.

Язык: Английский

Процитировано

6

Antioxidant Activity of Aqueous Extracts Obtained from By-Products of Grape, Olive, Tomato, Lemon, Red Pepper and Pomegranate DOI Creative Commons
M.L. Timón, A.I. Andrés, M.J. Petrón

и другие.

Foods, Год журнала: 2024, Номер 13(12), С. 1802 - 1802

Опубликована: Июнь 7, 2024

The aim of this work was to study the antioxidant potential aqueous extracts obtained from different by-products. effectiveness these compared with that rosemary extract. Total phenol carotenoid and vitamin C contents, as well in vitro activity, were assessed. Phenol content positively correlated activity extracts, while carotenoids showed a less clear relationship. Vitamin associated lemon pepper pomace extracts. Extracts olive, grape, by-products displayed highest (radical scavenging activity), being similar Moreover, phenolic profile analyzed, revealing diverse compounds. Rosemary contained variety quantity compounds, olive rich hydroxytyrosol 4-hydroxybenzoic acid. Lemon high amounts tyrosol, tomato had abundant epicatechin. PCA analysis distinguished based on phenol, carotenoid, content, along their compound profiles. This emphasizes capacity extract valuable sources antioxidants highlights importance understanding bioactive components.

Язык: Английский

Процитировано

6

Selected fruit pomaces: Nutritional profile, health benefits, and applications in functional foods and feeds DOI Creative Commons
Harsh Kumar,

Shivani Guleria,

Neetika Kimta

и другие.

Current Research in Food Science, Год журнала: 2024, Номер 9, С. 100791 - 100791

Опубликована: Янв. 1, 2024

The utmost objective of every nation is to achieve zero hunger and ensure the health well-being its population. However, in impoverished nations, particularly rural areas, such issues persist on a daily basis. Currently, there growing demand for fruit consumption due their potential benefits. Surprisingly, most prevalent by-product pomace, which produced millions tonnes usually discarded as waste after processing or consumption. Even food with these kinds raw resources can contribute eradicating world hunger. Owing advantages, scientists have begun evaluating nutritional content various pomace varieties well chemical composition different bioactive constituents, significant benefits be used formulate variety products notable nutraceutical functional potential. So, purpose this review understand existing familiarity phytochemical selected pomaces, those derived from pineapple, orange, grape, apple, tomato. Furthermore, article covers pre-clinical clinical investigations conducted extracts and/or powder forms incorporation into animal feed. Adding pomaces reduces glycemic index, increases fibre total polyphenolic contents, cooking loss, etc. In feeds, incorporating improves antioxidant enzyme activities, humoral immune system, growth performance methane emission.

Язык: Английский

Процитировано

5

Unveiling novel applications of fruit pomace for sustainable production of value-added products and health benefits: A review DOI
Baskar Venkidasamy, Ramkumar Samynathan, Pasiyappazham Ramasamy

и другие.

Food Bioscience, Год журнала: 2024, Номер 61, С. 104533 - 104533

Опубликована: Июнь 7, 2024

Язык: Английский

Процитировано

4

From Waste to Consumption: Tomato Peel Flour in Hamburger Patty Production DOI Creative Commons
Betül Karslıoğlu, Eda Demirok Soncu,

Beyzanur Nekoyu

и другие.

Foods, Год журнала: 2024, Номер 13(14), С. 2218 - 2218

Опубликована: Июль 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 (

Язык: Английский

Процитировано

3

Phytochemicals from Tomato (Solanum lycopersicum L.) By-Products DOI

Maggy M. Casey Nairenge,

Martha Ikechukwu,

Natascha Cheikhyoussef

и другие.

Опубликована: Янв. 1, 2025

Язык: Английский

Процитировано

0