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Bioactive Compounds Extracted from Tomato Processing by-Products as a Source of Valuable Nutrients

Author:
Szabo, Katalin, Cătoi, Adriana-Florinela, Vodnar, Dan Cristian
Source:
Plant foods for human nutrition 2018 v.73 no.4 pp. 268-277
ISSN:
0921-9668
Subject:
aspartic acid, beta-carotene, bioactive compounds, bioavailability, byproducts, carcinogenesis, chronic diseases, fiber content, food industry, food processing wastes, food waste, functional foods, glutamic acid, ice cream, lycopene, meat products, nutrients, oils, pasta, protein content, prototypes, seeds, tomatoes, value added, vegetable consumption
Abstract:
Alongside paper, plastic, metal and glass, an important segment in the recycling area is represented by the wastes of different vegetal processing industries. These by-products gained interest lately, in the context of food waste prevention and growing population number. In the tomato processing industry approximately, 8.5 million tons of wastes are generated globally, each year. The present study highlights the valuable bioactive constituents as lycopene, beta-carotene, glutamic acid or aspartic acid from the by-products of tomato processing industries, which can be revalorized as incorporated nutrients in functional foods. Tomato consumption is directly associated with the prevention of different chronic diseases and carcinogenesis, however the carotenoids bioavailability is a key factor in this process. Further, fiber content together with protein content of tomato seeds and benefits of their consumption are emphasized. Value–added food products obtained by tomato peels or seeds addition are exemplified in this review (bakery, meat products, pasta and noodles, dairy and oil products as well as jams and functional ice cream), in order to embrace next prototypes that can transform vegetal by-products in functional nutrients.
Agid:
6178538