Valorization Potential of Tomato (<i>Solanum lycopersicum</i> L.) Seed: Nutraceutical Quality, Food Properties, Safety Aspects, and Application as a Health-Promoting Ingredient in Foods
Manoj Kumar,
Deepak Chandran,
Maharishi Tomar,
Deep Jyoti Bhuyan,
Simona Grasso,
Amanda Gomes Almeida Sá,
Bruno Augusto Mattar Carciofi,
Radha,
Sangram Dhumal,
Surinder Singh,
Marisennayya Senapathy,
Sushil Changan,
Abhijit Dey,
Ravi Pandiselvam,
Dipendra Kumar Mahato,
Ryszard Amarowicz,
Sureshkumar Rajalingam,
Marthandan Vishvanathan,
Lejaniya Abdul Kalam Saleena,
Mohamed Mekhemar
Affiliations
Manoj Kumar
Chemical and Biochemical Processing Division, ICAR—Central Institute for Research on Cotton Technology, Mumbai 400019, Maharashtra, India
Deepak Chandran
Department of Veterinary Sciences and Animal Husbandry, Amrita School of Agricultural Sciences, Amrita Vishwa Vidyapeetham University, Coimbatore 642109, Tamil Nadu, India
Maharishi Tomar
Seed Technology Division, ICAR—Indian Grassland and Fodder Research Institute, Jhansi 284003, Uttar Pradesh, India
Deep Jyoti Bhuyan
NICM Health Research Institute, Western Sydney University, Penrith, NSW 2751, Australia
Simona Grasso
Science Centre South, School of Agriculture and Food Science, University College Dublin, Belfield, D04 V1W8 Dublin, Leinster, Ireland
Amanda Gomes Almeida Sá
Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis 88040, SC, Brazil
Bruno Augusto Mattar Carciofi
Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis 88040, SC, Brazil
Radha
School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, Himachal Pradesh, India
Sangram Dhumal
Division of Horticulture, RCSM College of Agriculture, Kolhapur 416004, Maharashtra, India
Surinder Singh
Dr. S.S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh 160014, India
Marisennayya Senapathy
Department of Rural Development and Agricultural Extension, College of Agriculture, Wolaita Sodo University, Wolaita Sodo P.O. Box 138, SNNPR, Ethiopia
Sushil Changan
Division of Crop Physiology, Biochemistry and Post-Harvest Technology, ICAR—Central Potato Research Institute, Shimla 171001, Himachal Pradesh, India
Abhijit Dey
Department of Life Sciences, Presidency University, Kolkata 700073, West Bengal, India
Ravi Pandiselvam
Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod 671124, Kerala, India
Dipendra Kumar Mahato
CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC 3125, Australia
Ryszard Amarowicz
Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10001 Olsztyn, Warmian-Masurian, Poland
Sureshkumar Rajalingam
Department of Agronomy, Amrita School of Agricultural Sciences, Amrita Vishwa Vidyapeetham University, Coimbatore 642109, Tamil Nadu, India
Marthandan Vishvanathan
Department of Seed Science and Technology, Amrita School of Agricultural Sciences, Amrita Vishwa Vidyapeetham University, Coimbatore 642109, Tamil Nadu, India
Lejaniya Abdul Kalam Saleena
Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lampur 56000, Malaysia
Mohamed Mekhemar
Clinic for Conservative Dentistry and Periodontology, School of Dental Medicine, Christian-Albrecht’s University, 24105 Kiel, Schleswig-Holstein, Germany
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.
