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Du J, Yang H, Zhao X. Preparation of tomato peel pomace powder/polylactic acid foams under supercritical CO 2 conditions: Improvements in cell structure and foaming behavior. Int J Biol Macromol 2024; 270:132480. [PMID: 38763242 DOI: 10.1016/j.ijbiomac.2024.132480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 05/10/2024] [Accepted: 05/16/2024] [Indexed: 05/21/2024]
Abstract
Polylactic acid (PLA) is an eco-friendly material that can help address the problems of petroleum depletion and pollution. Blending renewable biomass materials with PLA to create composite foams with a tunable pore structure, superior performance, and low cost is a green technique for improving the pore structure and mechanical characteristics of single PLA foams. PLA/TP composites were created using melted tomato peel pomace powder (TP), which has a lamellar structure, as a reinforcing agent. Then, the relationship between the vesicle structure, morphology, and properties of the PLA/TP composite foams produced through supercritical CO2 intermittent foaming were investigated. The findings revealed that TP considerably enhanced the rheological characteristics and crystalline behavior of PLA. The PLA/TP composite foam had a better cell structure, compression characteristics, and wettability than pure PLA. The expansion ratio of the PLA/TP composite could reach 18.8, and its thermal conductivity decreased from 174.2 mW/m·K at 100 °C to 57.8 mW/m·K at 120 °C. Furthermore, annealing before foaming decreased the average composite foam blister size from 110.09 to 66.53 μm, and the annealing process also improved compression performance. This study contributes to solving environmental difficulties and creating PLA foams with controlled bubble structures, uniform bubble sizes, and outstanding overall performance.
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Affiliation(s)
- Jianghua Du
- School of Materials Science & Engineering, North Minzu University, Yinchuan 750021, China; Key Laboratory of Polymer Materials & Manufacturing Technology, North Minzu University, Yinchuan 750021, China.
| | - Hongwei Yang
- School of Materials Science & Engineering, North Minzu University, Yinchuan 750021, China
| | - Xueping Zhao
- School of Materials Science & Engineering, North Minzu University, Yinchuan 750021, China
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Chabi IB, Zannou O, Dedehou ES, Ayegnon BP, Oscar Odouaro OB, Maqsood S, Galanakis CM, Pierre Polycarpe Kayodé A. Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review. Heliyon 2024; 10:e25261. [PMID: 38327467 PMCID: PMC10847943 DOI: 10.1016/j.heliyon.2024.e25261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 01/18/2024] [Accepted: 01/23/2024] [Indexed: 02/09/2024] Open
Abstract
Due to its nutritional and bioactive content, tomato pomace (TP) remains among the world's richest fruits and vegetables. Tomatoes and TP (generated coproduct) are a very rich source of lycopene and other carotenoid compounds and contain an essential amount of polyphenols, policosanol, phytosterols, organic acids, dietary fibers, minerals, and vitamins. TP is a promising source of significant bioactive compounds with antioxidant and antimicrobial potential. Therefore, their consumption is known to be effective in preventing certain chronic diseases. For example, lycopene prevents prostate cancer and acts as a hepatoprotector and genoprotector against mycotoxins, pesticide residues, and heavy metals. Thus, the valorization of TP as a food ingredient can be of great health, economic and environmental interest and contribute to improving nutrition and food security. During the last decades, considerable efforts have been made to valorize TP as a crucial functional ingredient in improving: (i) the nutritional and functional properties, (ii) sensory characteristics and (iii) the shelf life of many foods. The current review aims to update and summarize the knowledge on the recent food applications of TP, particularly its use as a functional ingredient to improve the functional properties and shelf life of foods.
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Affiliation(s)
- Ifagbémi Bienvenue Chabi
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin
| | - Oscar Zannou
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin
| | - Emmanuelle S.C.A. Dedehou
- Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d’Agriculture (UNA), BP 114, Sakété, Benin
| | - Bernolde Paul Ayegnon
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin
| | - Oloudé B. Oscar Odouaro
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin
| | - Sajid Maqsood
- Food Science Department, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
- National Water and Energy Center, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, Chania, Greece
- Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
- College of Science, Taif University, Taif, Saudi Arabia
| | - Adéchola Pierre Polycarpe Kayodé
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin
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Souza da Costa B, García MO, Muro GS, Motilva MJ. A comparative evaluation of the phenol and lycopene content of tomato by-products subjected to different drying methods. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114644] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023]
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da Silva KG, Moreira MZ, Martinelli LA, de Camargo PB. Isotopic characterization of Brazilian ketchup: Is tomato its main ingredient? J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/13/2023]
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Influence of different food models and storage temperatures on the bacterial growth inhibition by maltodextrin laurate and sucrose laurate and investigation of their cytotoxicity. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Betrouche A, Estivi L, Colombo D, Pasini G, Benatallah L, Brandolini A, Hidalgo A. Antioxidant Properties of Gluten-Free Pasta Enriched with Vegetable By-Products. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27248993. [PMID: 36558126 PMCID: PMC9784952 DOI: 10.3390/molecules27248993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 12/12/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022]
Abstract
The only therapy for coeliac disease patients is to completely avoid foods containing gluten, a protein complex common in several small-grain cereals. However, many alternative gluten-free foods available on the market present nutritional deficiencies. Therefore, the aim of this research was to evaluate the composition and the antioxidant properties of gluten-free pasta enriched with 10% or 15% of tomato waste or linseed meal, two food industry by-products. The traits analysed were protein, lipid, ash and fibre content, heat damage, tocols, carotenoids and phenolics composition (by HPLC), antioxidant capacity, and pasta fracturability. The enriched pastas contained more fibre and lipids than the control, while the protein and ash values were similar. The addition of tomato and linseed waste improved tocols concentration but had no effect on carotenoids content. The free soluble polyphenols increase was similar for both by-products and proportional to the enrichment percentage, while the bound insoluble polyphenols were higher in linseed-enriched pastas. The samples with linseed meal showed the greatest antioxidant capacity and, at 10% addition, the highest fracturability value. In conclusion, the addition of tomato and linseed by-products significantly increases the presence of bioactive compounds (particularly polyphenols), improving the nutritional value of gluten-free pasta.
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Affiliation(s)
- Amel Betrouche
- Food Engineering Laboratory, Institute of Nutrition, Food and Agri-Food Technologies (GéniAAl-INATAA), University Frères Mentouri Constantine 1 (UFMC1), 325 Route de Ain El Bey, Constantine 25017, Algeria
| | - Lorenzo Estivi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
| | - Davide Colombo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
| | - Gabriella Pasini
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padua, Viale dell’ Università 16, 35020 Legnaro, Italy
| | - Leila Benatallah
- Food Engineering Laboratory, Institute of Nutrition, Food and Agri-Food Technologies (GéniAAl-INATAA), University Frères Mentouri Constantine 1 (UFMC1), 325 Route de Ain El Bey, Constantine 25017, Algeria
| | - Andrea Brandolini
- Research Centre for Animal Production and Aquaculture (CREA-ZA), Council for Agricultural Research and Economics, Via Piacenza 29, 26900 Lodi, Italy
- Correspondence: (A.B.); (A.H.); Tel.: +39-0371-404750 (A.B.); +39-02-50319189 (A.H.)
| | - Alyssa Hidalgo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
- Correspondence: (A.B.); (A.H.); Tel.: +39-0371-404750 (A.B.); +39-02-50319189 (A.H.)
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Sustainable Valorization of Tomato Pomace ( Lycopersicon esculentum) in Animal Nutrition: A Review. Animals (Basel) 2022; 12:ani12233294. [PMID: 36496814 PMCID: PMC9736048 DOI: 10.3390/ani12233294] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 11/16/2022] [Accepted: 11/22/2022] [Indexed: 11/29/2022] Open
Abstract
Under the background of the current shortage of feed resources, especially the shortage of protein feed, attempts to develop and utilize new feed resources are constantly being made. If the tomato pomace (TP) produced by industrial processing is used improperly, it will not only pollute the environment, but also cause feed resources to be wasted. This review summarizes the nutritional content of TP and its use and impact in animals as an animal feed supplement. Tomato pomace is a by-product of tomato processing, divided into peel, pulp, and tomato seeds, which are rich in proteins, fats, minerals, fatty acids, and amino acids, as well as antioxidant bioactive compounds, such as lycopene, beta-carotenoids, tocopherols, polyphenols, and terpenes. There are mainly two forms of feed: drying and silage. Tomato pomace can improve animal feed intake and growth performance, increase polyunsaturated fatty acids (PUFA) and PUFA n-3 content in meat, improve meat color, nutritional value, and juiciness, enhance immunity and antioxidant capacity of animals, and improve sperm quality. Lowering the rumen pH and reducing CH4 production in ruminants promotes the fermentation of rumen microorganisms and improves economic efficiency. Using tomato pomace instead of soybean meal as a protein supplement is a research hotspot in the animal husbandry industry, and further research should focus on the processing technology of TP and its large-scale application in feed.
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Valorization Potential of Tomato (Solanum lycopersicum L.) Seed: Nutraceutical Quality, Food Properties, Safety Aspects, and Application as a Health-Promoting Ingredient in Foods. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8030265] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
The tomato is a member of the Solanaceae family and is a crop that is widely cultivated around the world due to its sweet, sour, salty, juicy, and nutritious berries. The processing of tomatoes generates a significant amount of waste in the form of tomato pomace, which includes seeds and skin. Tomato seeds are reservoirs of various nutrients, such as proteins, carbohydrates, lipids, minerals, and vitamins. These components make tomato seeds an important ingredient for application in food matrices. This review discusses the functional food properties of tomato seeds and their scope of utilization as major ingredients in the functional food industry. In addition, this review describes the development of tomato seeds as a potential nutritional and nutraceutical ingredient, along with recent updates on research conducted worldwide. This is the first review that demonstrates the nutritional profile of tomato seeds along with its diverse functional food properties and application as a functional food ingredient.
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Himashree P, Sengar AS, Sunil CK. Food thickening agents: Sources, chemistry, properties and applications - A review. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Li J, Yang Z, Zhang Y, Gao B, Niu Y, Lucy Yu L. The structural and functional characteristics of soluble dietary fibers modified from tomato pomace with increased content of lycopene. Food Chem 2022; 382:132333. [PMID: 35149462 DOI: 10.1016/j.foodchem.2022.132333] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 01/26/2022] [Accepted: 01/31/2022] [Indexed: 11/24/2022]
Abstract
The tomato pomace, a by-product of tomato processing, was rich in nutrients such as lycopene (Lyc), vitamins, phenols and soluble dietary fibers (SDF). Homogenization combined with enzymatic hydrolysis (HE) was firstly applied to obtain HE-pomace. The yield of Lyc was raised by 57.2% after HE treatment by the optimal condition. The extraction rate of HE-SDF was increased by 73.4%. In order to clarify the relationship between the SDF and the release of Lyc, SDFs were characterized by structural analysis and morphological determination. The results suggested that HE-SDF possessed smaller molecular weight and loose microstructure with shorter chains. It implied that the degradation of dietary fiber led to the release of Lyc molecules. Besides, HE-SDF exhibited stronger capacity of water-holding, glucose adsorption and bile acid binding. In conclusion, HE treatment possessed the potential to be applied as an excellent modification method, which improved the nutritional and economic value of tomato pomace.
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Affiliation(s)
- Jiaoyong Li
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zongyuan Yang
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yufan Zhang
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Boyan Gao
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yuge Niu
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States
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Ribeiro TB, Voss GB, Coelho MC, Pintado ME. Food waste and by-product valorization as an integrated approach with zero waste: Future challenges. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00017-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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12
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EL-Mesery HS, Sarpong F, Atress ASH. Statistical interpretation of shelf-life indicators of tomato (Lycopersicon esculentum) in correlation to storage packaging materials and temperature. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01167-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Cai X, Du X, Zhu G, Cai Z, Cao C. The use of potato starch/xanthan gum combinations as a thickening agent in the formulation of tomato ketchup. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1760943] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Xuran Cai
- College of Life Sciences,Hefei Normal University, Hefei, China
- School of Tea & Food Science and Technology,Anhui Agricultural University, Hefei, China
| | - Xianfeng Du
- School of Tea & Food Science and Technology,Anhui Agricultural University, Hefei, China
| | - Guilan Zhu
- College of Life Sciences,Hefei Normal University, Hefei, China
| | - Zhihua Cai
- College of Animal Science,Anhui Science and Technology University, Fengyang, China
| | - Chuan Cao
- School of Tea & Food Science and Technology,Anhui Agricultural University, Hefei, China
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