A Comprehensive Overview of Tomato Processing By-Product Valorization by Conventional Methods versus Emerging Technologies

• Published in: Foods Vol. 12; no. 1; p. 166
• Main Authors: Eslami, Elham, Carpentieri, Serena, Pataro, Gianpiero, Ferrari, Giovanna
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 29-12-2022; MDPI
• Subjects: Air flow; bioactive compounds; biofuels; Biogas; Biomass; biorefinery; By products; Byproducts; Carbon dioxide; Carotenoids; Consumption; conventional solvent extraction; Cutin; Cyclones; Electric fields; Food; Food industry; Food science; Fruits; Lycopene; Manufacturing industry; Microwaves; New technology; novel technologies; Pectin; Polyphenols; Processing industry; Production processes; Proteins; Recovery; Residues; Review; Seeds; Solvent extraction; Solvents; Supercritical fluids; Supply chains; tomato by-products; Tomato products; Tomatoes; Vegetables; Zero discharge; United Arab Emirates; biorefinery; novel technologies; bioactive compounds; conventional solvent extraction; biofuels; tomato by-products
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12010166

The tomato processing industry can be considered one of the most widespread food manufacturing industries all over the world, annually generating considerable quantities of residue and determining disposal issues associated not only with the wasting of invaluable resources but also with the rise of significant environmental burdens. In this regard, previous studies have widely ascertained that tomato by-products are still rich in valuable compounds, which, once recovered, could be utilized in different industrial sectors. Currently, conventional solvent extraction is the most widely used method for the recovery of these compounds from tomato pomace. Nevertheless, several well-known drawbacks derive from this process, including the use of large quantities of solvents and the difficulties of utilizing the residual biomass. To overcome these limitations, the recent advances in extraction techniques, including the modification of the process configuration and the use of complementary novel methods to modify or destroy vegetable cells, have greatly and effectively influenced the recovery of different compounds from plant matrices. This review contributes a comprehensive overview on the valorization of tomato processing by-products with a specific focus on the use of "green technologies", including high-pressure homogenization (HPH), pulsed electric fields (PEF), supercritical fluid (SFE-CO
), ultrasounds (UAE), and microwaves (MAE), suitable to enhancing the extractability of target compounds while reducing the solvent requirement and shortening the extraction time. The effects of conventional processes and the application of green technologies are critically analyzed, and their effectiveness on the recovery of lycopene, polyphenols, cutin, pectin, oil, and proteins from tomato residues is discussed, focusing on their strengths, drawbacks, and critical factors that contribute to maximizing the extraction yields of the target compounds. Moreover, to follow the "near zero discharge concept", the utilization of a cascade approach to recover different valuable compounds and the exploitation of the residual biomass for biogas generation are also pointed out.