ArticleFoods (Basel, Switzerland)2023
Tomato Processing By-Products Valorisation through Ohmic Heating Approach.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 21 citations in OpenAlex.
- An Integrated Case Study on Fruit By-Products/Waste Management: Lactic Acid Bacteria Development, Artificial Intelligence Smart Implementation, and Reintegration into Food Chain.Foods (Basel, Switzerland) · 2026Article
- Traditional and Emerging Maceration Techniques in Red Winemaking: Extraction Mechanisms Shaping Phenolic Composition, Volatile Profile, and Sensory Expression.Foods (Basel, Switzerland) · 2026Review
- Effects of ohmic heating-modified okara on the structural characteristics and quality properties of heat-induced myofibrillar protein gels.Food chemistry: X · 2026Article
- Moderate Ohmic Field Modification of Okara and Its Effects on Physicochemical Properties, Structural Organization, and Functional Characteristics.Foods (Basel, Switzerland) · 2025Article
- Peptide-Rich Yeast Fractions from Brewer's Spent Yeast: A Scalable Fractionation Approach and Their Functional Application in Bakery Products.Foods (Basel, Switzerland) · 2025Article
- The Effects of Cold-Plasma Technology on the Quality Properties of Fresh-Cut Produce: A Review.Foods (Basel, Switzerland) · 2025Review
- Extra-virgin olive oil enriched with lycopene: From industrial tomato by-products to consumer.Food science & nutrition · 2024Article
- Processing of Grape Bagasse and Potato Wastes for the Co-Production of Bacterial Cellulose and Gluconic Acid in an Airlift Bioreactor.Polymers · 2023Article
- Modulation of the Gut Microbiota by Tomato Flours Obtained after Conventional and Ohmic Heating Extraction and Its Prebiotic Properties.Foods (Basel, Switzerland) · 2023Article
- Tomato Processing By-Products Valorisation through Ohmic Heating Approach.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
8 authors at 3 institutions in 1 country.
Funding
Abstract
Tomato by-products from processing industries have a higher potential to be reused as a source of bioactive compounds. Reliable national data on tomato by-products and physicochemical characterisation that will inform and find effective planning on tomato waste management in Portugal is absent. To help obtain this knowledge, selected Portugal companies were recruited to obtain representative samples of by-products generation, and physicochemical composition was evaluated. Furthermore, an environmental-friendly method (the ohmic heating (OH) method, which allows the recovery of bioactive compounds in absence of hazardous reagents) was also used and compared with conventional methods to explore new safe value-added ingredients. Total antioxidant capacity and total and individual phenolic compounds were also evaluated by spectrophotometric and high-performance liquid chromatography (HPLC), respectively. Tomato processing by-products have revealed a higher potential since both collected samples from companies were rich in protein (between 16.3 to 19.4 g/100 g DW, with fibre content ranging from 57.8 to 59.0 g/100 g DW). In addition, these samples contain 17.0 g/100 g of fatty acids (mainly polyunsaturated, monounsaturated and saturated, such as linoleic, oleic, and palmitic acid, respectively). Also, they present mainly chlorogenic acid and rutin as phenolic compounds. After understanding its composition, the OH was applied to determine added-value solutions to tomato by-products. With extractions, two types of fractions were obtained, namely liquid fraction rich in phenols, free sugars, and carotenoids and a solid fraction rich in fibre bound to phenols and carotenoids. This treatment has been shown to have the ability to preserve carotenoids, such as lycopene relative to conventional methods. Nevertheless, new molecules were identified by LC-ESI-UHR-OqTOF-MS analysis, such as phene-di-hexane and N-acethyl-D-tryptophan. According to the results, the OH boosts the potential of tomato by-products and can be directly introduced into the process, contributing to the circular economy and zero by-products.
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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.