Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review
Ifagbémi Bienvenue Chabi,
Oscar Zannou,
Emmanuelle S.C.A. Dedehou,
Bernolde Paul Ayegnon,
Oloudé B. Oscar Odouaro,
Sajid Maqsood,
Charis M. Galanakis,
Adéchola Pierre Polycarpe Kayodé
Affiliations
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; Corresponding author.
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
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.