https://biblio.ugent.be/publication/8702100/file/8703895.pdf

Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

Background A large amount of tomato pomace is produced from industrial processing, most of which is not properly utilized. This not only causes a waste of valuable resources but also increases the environmental burden. Scope and approach Summarizing the proximate composition of tomato pomace, this review mainly discussed its comprehensive utilization in animal feed, as a food ingredient, and in recovering valuable components, such as lycopene, dietary fibre, tomato seed oil and protein. Key finding and conclusions Tomato pomace, including peels and seeds, is produced as a by-product in the food industry. The peel component of tomato pomace is rich in dietary fibre and lycopene, while the seed component contains high levels of oil and protein. Smashed, fermented or silaged, all parts of tomato pomace can be used in animal feed to increase the nutritional value of daily ration. The fine powders of tomato pomace and its peel and seed component can be applied as functional food ingredients to be incorporated into wheat flour-based foods, meat products and tomato paste to improve the nutritive, textural and sensory quality of the involved foods. Furthermore, tomato pomace and its component are good sources of lycopene, dietary fibre, pectin, protein and oil through the specific extraction method, which is a current research hotspot that aims to make the industry sustainable. Further studies should expedite these technologies and products to a large-scale process and practical application.

Sustainable valorisation of tomato pomace: A comprehensive review

Application of ultrasound in combination with other technologies in food processing: A review.

Background Bioresidues valorization has gained a pivotal relevance in the last years, directly moved by consumers' demands for heathier and safer products (food, cosmetics, supplements, drugs, and so on) and by industrial companies that need to adapt their manufacturing procedures to increasingly strict regulatory guidelines. Most of the natural ingredients are considered more sought and safer than synthetic ones, but also more expensive and less abundant. Therefore, the recovery of valuable active ingredients from wastes and by-products may be an interesting and upcoming strategy. Scope and approach The present report aims to provide an extensive approach to bioresidues valorization, focusing its chemical composition in terms of carotenoids content and their upcoming uses for biotechnological purposes. Key findings and conclusions Daily produced and discharged industrial bioresidues derived from vegetable (peel, seeds, pericarp) and animal (wastewater, crustacean's cephalothorax and carapace, scales, tails) sources comprise the richest sources of carotenoids (carotenes and xanthophylls). Different techniques are commonly used for carotenoids recovery being the extraction with organic solvents the most frequently used. Supercritical fluid extraction, microwave- and enzyme-assisted extractions are applied, but mainly in combination. This area opens fascinating opportunities to discover and to design novel strategies for carotenoids production/accumulation, foodstuffs valorization and provide valuable ingredients to different industrial sectors.

Wastes and by-products: Upcoming sources of carotenoids for biotechnological purposes and health-related applications

Effects of extraction methods on the structural characteristics and functional properties of dietary fiber extracted from kiwifruit (Actinidia deliciosa)

The present study aims to evaluate the direct use of crude enzymes extract produced by solid state fermentation (SSF) of Fusarium solani pisi to improve lycopene extraction from tomato processing by products (TPB) and thus avoiding the downstream steps. Optimized production of the crude enzymes extract (23.90 μg/ml) was obtained after 7 days of incubation of TPB moistened with distilled water (1/3, w/v) at 30 °C. Afterwards, TPB was pretreated by the crude enzymes extract with pectinolytic, cellulolytic and cutinolytic activities and then subjected to ethanol extraction. The factors investigated included pH, temperature, particle size and solid-to-crude enzymes solution ratio and results provided the following optimal extraction conditions: pH = 8, T = 50 °C, solid-to-enzyme ratio = 1/30 (w/v) and TPB particle size between 0.8 and 1.25 mm. Lycopene recovery was moderately higher when extracted using F. solani crude enzymes extract compared to either pectinases and cellulases preparations. TPB enzymatic extract exhibited powerful antioxidant activity even better than the ethanol TPB extract. The obtained results strongly support the idea of using enzymes from SSF of F. solani as an effective means for recovering powerful antioxidant from tomato by products.

Potential of the solid-state fermentation of tomato by products by Fusarium solani pisi for enzymatic extraction of lycopene

A comparative evaluation of the effects of the extraction solvent on the phytochemical profile and antioxidant potential of tomato (Solanum lycopersicum) by-products (TBP) was done. Results showed significant differences in total and individual phenolic contents and lycopene amount by varying the extraction solvent, which consequently influenced the antioxidant activity of TBP extracts. Significant associations were observed between the antioxidant potency and the total phenolic content. However, the antioxidant assay of some solvent extracts with low total phenolic content such as acetone and hexane extracts, showed good antioxidant effects indicating that some other co-extracted active compounds such as lycopene may also contribute to the overall antioxidant properties. Ethanol (99.5%) is the most suitable solvent to obtain TBP extracts with the highest content of phenolic compounds showing strong antioxidant properties. Taking into account that ethanol is a food grade and environmental friendly solvent, the ethanolic extract from TBP was successfully added into refined olive and olive-pomace oils to enhance their oxidative stability.

Phytochemical profile and antioxidant properties of tomato by-products as affected by extraction solvents and potential application in refined olive oils

This study aims to characterize the Agave americana leaves powder (AALP) and valorize its soluble extract (soluble extract Agave americana leaves (SEAAL)) on a steamed yoghurt. During 21 days of storage, the analyses of pH, titratable acidity, syneresis, viscosity, color and texture of SEAAL at 1, 2 and 3% on refrigerated yoghurt were performed. The results revealed that AALP had a high level in mineral composition and richness in total sugars and protein with 55.68 and 34.56%, respectively. Concerning the techno-functional and biological properties, AALP had a higher (p < 0.05) water holding capacity (WHC), oil holding capacity (OHC) and swelling capacity (SWC), exhibiting a good anti-food-borne bacterial activity, especially against Salmonella typhymurium. The incorporation of SEAAL extract into yoghurt was also investigated to determine the rheological properties, instrumental color (L*, a* and b*) and textural (hardness, cohesivness, adhesiveness and elasticity) parameters, as well as sensory attributes using a 5-point hedonic scale. Generally, SEAAL improved the color and texture of the product by decreasing the syneresis and increasing the viscosity compared to the control samples. Similarly, the yoghurt enriched with 2% of SEAAL was the most appreciated by the tasting panel. Given its richness in nutritious ingredients, SEAAL could be a promising constituent for improving the quality of yoghurt. Furthermore, SEAAL could be a strong candidate for future applications in a wide range of healthy dairy products.

Haifa Sebii

Papers

Potential of the solid-state fermentation of tomato by products by Fusarium solani pisi for enzymatic extraction of lycopene

Phytochemical profile and antioxidant properties of tomato by-products as affected by extraction solvents and potential application in refined olive oils

Techno-functional characterization and biological potential of Agave americana leaves: Impact on yoghurt qualities

Optimization of ultrasound-assisted osmotic dehydration of pomegranate seeds (Punica granatum L.) using response surface methodology

Male date palm flowers: Valuable nutritional food ingredients and alternative antioxidant source and antimicrobial agent