ReviewAntioxidants (Basel, Switzerland)2020
Tomato as Potential Source of Natural Additives for Meat Industry. A Review.
Review in Antioxidants (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 67 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
67 citing papers in PubMed, 175 citations in OpenAlex.
- Phytochemical Profiling (Phenolics and Carotenoids) and Antioxidant Potential of Apple, Plum, Carrot, and Beetroot Juice Pomaces: Towards Sustainable Food Ingredients.Foods (Basel, Switzerland) · 2026Article
- Metabolomic and transcriptomic analyses reveal grafting-regulated nutritional and flavor metabolites in tomato.BMC plant biology · 2026Article
- Fermented Radish and Beetroot Powder as Natural Sources of Nitrite in Beef Burger.Foods (Basel, Switzerland) · 2026Article
- Beetroot (Beta vulgaris L.) as a functional feed additive in poultry nutrition: Implications for sustainable poultry production.Poultry science · 2026Review
- Valorization of Tomato (Plants (Basel, Switzerland) · 2026Article
- The Effects of Substituting BHT with a Microencapsulated Basil (Ocimum campechianum Mill.) Extract on Refrigerated Beef Burger Preservation.Foods (Basel, Switzerland) · 2026Article
- Valorization of Sour Cherry Seeds in Beef Meatballs: Effect on Quality, Lipid Oxidation, Texture Profile, Acrylamide Formation and Antioxidant Activity.Foods (Basel, Switzerland) · 2026Article
- Quality Characteristics of Poultry Products Containing Plant Components with Enhanced Health Benefits.Foods (Basel, Switzerland) · 2025Article
- Unlocking the potential of plant polyphenols: advances in extraction, antibacterial mechanisms, and future applications.Food science and biotechnology · 2025Review
- Comparative Study on Antioxidant Capacity of Diverse Food Matrices: Applicability, Suitability and Inter-Correlation of Multiple Assays to Assess Polyphenol and Antioxidant Status.Antioxidants (Basel, Switzerland) · 2025Article
- The Effect of Tomato Pomace on the Oxidative and Microbiological Stability of Raw Fermented Sausages With Reduced Addition of Nitrites.International journal of food science · 2025Article
- Effects of derivatization and probiotic transformation on the antioxidative activity of fruit polyphenols.Food chemistry: X · 2024Review
- Rheological Properties and Antioxidant Activity of Gelatin-Based Edible Coating Incorporating Tomato (Gels (Basel, Switzerland) · 2024Article
- Antioxidant Activity ofFoods (Basel, Switzerland) · 2024Article
- Storage Stability and Sensory Properties of Raha Sweet Colored with Crude and Purified Red Grape Anthocyanins and Synthetic Food Colorant.Foods (Basel, Switzerland) · 2024Article
- Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations.Italian journal of food safety · 2024Article
- Effects of Incorporating Caramel, Carrot, and Tomato Powder on the Quality Characteristics of Soy Protein-Based Meat Patties.Foods (Basel, Switzerland) · 2024Article
- Tomato Residue Management from a Biorefinery Perspective and towards a Circular Economy.Foods (Basel, Switzerland) · 2024Review
- Integrative Analysis of Metabolome and Transcriptome of Carotenoid Biosynthesis Reveals the Mechanism of Fruit Color Change in Tomato (International journal of molecular sciences · 2024Article
- Physicochemical Properties and Antioxidant Activity of CRISPR/Cas9-Edited TomatoInternational journal of molecular sciences · 2024Article
7 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Tomato industry produces huge amounts of by-products that represent an environmental and economic problem. However, these by-products contain multiple bioactive compounds, which would make them a renewable source for obtaining natural antioxidants and colourants (carotenoids). This is in line with the preferences of the current consumer who demands more natural and healthy products. However, the lipophilic character of carotenoids means that their extraction must be carried out using toxic organic solvents. To overcome environmental and health problems of organic solvents, the application of supercritical fluid extraction (SFE) for the extraction of lipophilic compounds such as lycopene was used successfully, achieving yields similar to those obtained with conventional techniques. Nonetheless, the extraction conditions must be carefully selected, to obtain high yields and at the same time maintain a high antioxidant capacity. On the other hand, the use of tomato and tomato extracts as natural additives in meat products are reduced in comparison with other natural antioxidant/colourant extracts. However, different researches conclude that the use of tomato improved nutritional quality, reduced lipid oxidation and increased stability during the shelf-life period of meat products, while retaining or increasing sensory properties and overall acceptability, which converts tomato by-products into a promising source of natural additives.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.