ReviewHeliyon2024
Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review.
Review in Heliyon, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 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
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
27 citing papers in PubMed.
- The impact of tomato pomace silage on feed utilization, health status, milk yield, and composition in dairy cows.Animal bioscience · 2026Article
- Harnessing of Tomato (Solanum lycopersicum) Pomace Powder on Growth Response and Haematological Indices of Sonali Chickens.Veterinary medicine and science · 2026Article
- Transformation of Agro-Industrial By-Products into High-Value Animal-Derived Foods: Bioactive Compounds, Microbiome-Mediated Biotransformation, Metabolomic Traceability and Circular Valorization.Molecules (Basel, Switzerland) · 2026Review
- Experimental Development of an Enriched Tomato Juice with Bioactive Extracts from Unripe Green Tomatoes.Molecules (Basel, Switzerland) · 2026Article
- Food Industry By-Products as Natural Preservatives: Supporting Adolescent Food Literacy and Critical Food Choices.Nutrients · 2026Review
- From Waste to Functional Snack: Drying Kinetics, Neural Network Modeling, and Utilization of Tomato Pomace in Cracker Formulation.Food science & nutrition · 2026Article
- Physicochemical and rheological properties of mousses with the addition of grape and tomato seed and skin powder as waste raw materials.Scientific reports · 2026Article
- Kinetic Simulation of Lipid Oxidation and Lycopene Antioxidant Activity in Tomato Pomace Using ANSYS Chemkin.Foods (Basel, Switzerland) · 2026Article
- Correlates of prenatal heavy metal contamination in Lebanese infants using cord blood analysis.Scientific reports · 2026Article
- Extraction of Lycopene from Tomato Peels Using Supercritical Carbon Dioxide and Conjugation of the Extracted Lycopene with TiOACS omega · 2026Article
- Effects of tomato byproduct supplementation on fatty acids, organic acids contents, microbiological and sensory attributes of cow milk.Food science of animal resources · 2026Article
- Utilization of Tomato Pomace Powder as a Bioactive Ingredient in Semi-Hard Cheese Production: A Study on Nutritional Profile and Sensory Qualities.Foods (Basel, Switzerland) · 2026Article
- Growth Performances and Nutritional Values ofFoods (Basel, Switzerland) · 2026Article
- Fermentative valorisation of agri-food residues: optimisation ofFrontiers in bioengineering and biotechnology · 2026Article
- Tomato Pomace: Underestimated Sustainable Cosmetic/Pharmaceutical Raw Source.Molecules (Basel, Switzerland) · 2025Review
- Nutritional Value of Tomato Pomace as a By-Product from the Processing of Several Tomato (Molecules (Basel, Switzerland) · 2025Article
- Probing the Effect of Ultrasonication, Probiotic Lacto-Fermentation, and Blanching on Bioactive Compounds, Antioxidants Activities, and Antinutrients of Tomato.Food science & nutrition · 2025Article
- Reconstitutable instant tomato sauce powder: Development and characterization during storage.Food chemistry: X · 2025Article
- Influence of physical shape and salting on tomato drying performance using mixed mode solar and open-air methods in semi-cloudy weather.Scientific reports · 2025Article
- Physicochemical and Sensory Evaluation of Spreads Derived from Fruit Processing By-Products.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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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.