☆ 4.7 Review

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

FOODS (2023)

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Review Agriculture, Multidisciplinary

Novel Approaches in the Valorization of Agricultural Wastes and Their Applications

Esra Capanoglu et al.

Summary: A large amount of agricultural food wastes and byproducts are generated worldwide, causing environmental problems. Nanotechnological and biotechnological approaches are used to valorize these wastes and improve their stability and applicability. Utilizing food waste for functional food production is another way of valorization.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)

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Article Food Science & Technology

A sustainable valorization of industrial tomato seeds (cv Rio Grande): Sequential recovery of a valuable oil and optimized extraction of antioxidants by microwaves

Toufik Ouatmani et al.

Summary: In this study, oil and phenolic compounds were successfully extracted from industrial tomato byproduct seeds, with the use of microwave-assisted extraction and response surface methodology for optimization. By adopting a sustainable development approach, agro-industrial manufactories can convert waste into a source of additional income.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Engineering, Chemical

A Comprehensive Optimization of Ultrasound-Assisted Extraction for Lycopene Recovery from Tomato Waste and Encapsulation by Spray Drying

Junyang Li et al.

Summary: This study focused on extracting bioactive compounds from tomato waste using ultrasound-assisted extraction (UAE). The optimal extraction conditions were determined using a central composite design and the desirability method. The extract was then encapsulated using inulin and maltodextrins, resulting in high product recovery and improved water solubility.

PROCESSES (2022)

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Article Food Science & Technology

Cellulose Isolation from Tomato Pomace Pretreated by High-Pressure Homogenization

Annachiara Pirozzi et al.

Summary: This study proposes a biorefinery approach for utilizing agri-food residues to isolate cellulose with tailored morphological properties from underused lignocellulose feedstocks. The approach combines chemical hydrolysis with high-pressure homogenization, resulting in the extraction of defibrillated cellulose particles and valorization of bioactive compounds in the biomass.

FOODS (2022)

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Article Food Science & Technology

Traditional and innovative approaches for the extraction of bioactive compounds

Ifrah Usman et al.

Summary: Consumer demand for functional foods and nutraceuticals is rising, leading to increased attention on natural bioactive compounds for their health benefits. Traditional and modern eco-innovative extraction methods are used to extract these compounds, with the latter being more economical and environmentally friendly.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2022)

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Review Food Science & Technology

Clean label extraction of bioactive compounds from food waste through microwave-assisted extraction technique-A review

Tayyaba Alvi et al.

Summary: Clean label and green extraction, such as microwave assisted extraction, have gained popularity due to the elimination of solvent use and reduction in energy consumption. These methods offer higher extraction efficiency and maintain the functionality of bioactive compounds. Coupling microwave extraction with conventional techniques further improves the process and efficiency.

FOOD BIOSCIENCE (2022)

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Article Food Science & Technology

Carotenoids: Extraction strategies and potential applications for valorization of under-utilized waste biomass

Swati Tiwari et al.

Summary: Carotenoids are organic compounds that provide yellow, orange or red shades to agricultural, horticultural and aqua commodities. They are not only natural colorants, but also play an important role in plant and human health, particularly in addressing global vitamin A deficiency. Carotenoids can be extracted from bio-wastes generated by fruit and vegetable processing industries, fish processing industry, and non-edible sources. Vegetable oils serve as green solvents for extraction, offering natural color retention and various health benefits.

FOOD BIOSCIENCE (2022)

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Article Energy & Fuels

An efficient process for improvement of biohydrogen and biomethane production from tomato waste: Inhibitory effects of ultrasonic pretreatment

Mahmood Mahmoodi-Eshkaftaki et al.

Summary: This study investigates the effect of ultrasonic pretreatment of tomato wastes on the production of bio-H2 and bio-CH4. It also explores the inhibitory effects of phenolic and tannin compounds that may be generated during the ultrasonic irradiations. The results show that optimal ultrasonic pretreatment conditions can lead to high production of bio-H2 and bio-CH4 while minimizing the production of phenolic and tannin compounds.

FUEL (2022)

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Article Food Science & Technology

Enhancing the bioaccessibility of lycopene from tomato processing byproducts via supercritical carbon dioxide extraction

Ali Ubeyitogullari et al.

Summary: Tomato peel and seed, usually treated as waste in the tomato processing industry, contain high-value lycopene. This study investigated the extraction of lycopene from tomato peel and seed using supercritical carbon dioxide (SC-CO2) and hexane, and examined the bioaccessibility of the extracted oleoresins. The results showed that SC-CO2 extraction had a higher content of (Z)-lycopene compared to hexane extraction. Separating the insoluble fraction from the oleoresins further increased the (Z)-lycopene content. The bioaccessibility of total-lycopene was also significantly improved through SC-CO2 extraction due to the higher content of (Z)-lycopene and the uniform distribution of lycopene in the oleoresins. SC-CO2 extraction is not only an environmentally friendly method for extracting bioactive compounds but also has the potential to enhance their health benefits.

CURRENT RESEARCH IN FOOD SCIENCE (2022)

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Article Horticulture

Valorization Potential of Tomato (Solanum lycopersicum L.) Seed: Nutraceutical Quality, Food Properties, Safety Aspects, and Application as a Health-Promoting Ingredient in Foods

Manoj Kumar et al.

Summary: This review discusses the nutritional profile and functional food properties of tomato seeds, as well as their application as a functional food ingredient and recent research updates.

HORTICULTURAE (2022)

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Article Food Science & Technology

Carotenoids: Extraction strategies and potential applications for valorization of under-utilized waste biomass

Swati Tiwari et al.

Summary: Carotenoids, as organic compounds, not only act as natural colorants but also play vital roles in plant and human health. Utilizing green solvents such as vegetable oils for carotenoid extraction can help obtain beneficial substances from bio-wastes and other non-edible sources.

FOOD BIOSCIENCE (2022)

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Article Environmental Sciences

Bio-methane production from tomato pomace: preliminary evaluation of process intensification through ultrasound pre-treatment

Francesca Girotto et al.

Summary: The study showed that pre-treatment of tomato pomace with ultrasound at 152μm amplitude for 15 minutes significantly increased the speed and yield of methane production. However, the high electricity consumption needed for ultrasonication may limit the economic feasibility of the process, and further evaluation is needed to assess its energy efficiency.

JOURNAL OF MATERIAL CYCLES AND WASTE MANAGEMENT (2021)

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Review Agricultural Engineering

Multidimensional approaches of biogas production and up-gradation: Opportunities and challenges

Apurva Mishra et al.

Summary: The interest in biogas generation from biowaste via anaerobic digestion has led to advancements in production processes and upgradation technologies. Removing impurities like H2S and CO2 from biogas stream enhances its efficiency as a renewable energy source. Success in biogas production and upgradation depends on factors like feedstocks, microbial diversity, and purification methods.

BIORESOURCE TECHNOLOGY (2021)

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Article Environmental Sciences

Integrated management of residues from tomato production: Recovery of value-added compounds and biogas production in the biorefinery context

P. Almeida et al.

Summary: This study investigated the valorization of tomato production residues through extraction processes to recover value-added compounds and found that ethanolic extraction did not compromise methane production. The analysis identified flavor enhancer compounds and insecticidal molecules in the residues, and revealed that RT and TB extracts were richer in total phenolic compounds and exhibited higher antioxidant activity compared to GT extracts. The study also showed that the methane production from extracted substrates was statistically similar to that of raw substrates for all three types of residues.

JOURNAL OF ENVIRONMENTAL MANAGEMENT (2021)

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Article Food Science & Technology

Preparation and physicochemical stability of tomato seed oil microemulsions

Qiufeng Song et al.

Summary: Microemulsions were prepared using tomato seed oil, water, Tween 80, and citric acid, and their physicochemical properties and environmental stress impacts were investigated. The study found that tomato seed oil microemulsions exhibit good storage stability, making them suitable for applications in food, cosmetics, and other fields.

JOURNAL OF FOOD SCIENCE (2021)

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Article Food Science & Technology

Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments

Katalin Szabo et al.

Summary: The study aims to highlight the valuable bioactive components found in tomato processing by-products, influenced by different industrial pre-treatments. Results showed that tomato seed oil has suitable characteristics to meet the standards of edible oils, but significant qualitative and quantitative differences were observed in their phenolic composition and carotenoids content.

FOODS (2021)

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Review Biotechnology & Applied Microbiology

Valorization of fruits and vegetable wastes and by-products to produce natural pigments

Minaxi Sharma et al.

Summary: Synthetic pigments from petrochemicals are widely used in food products, but their adverse effects on health have led to the exploration of safer, natural alternatives. Utilizing agri-food wastes for natural pigment production is important, as it meets the growing market demand and provides rich sources of pigments like anthocyanins and carotenoids. By focusing on greener extraction technologies and potential bioactivities, the development of natural pigments from vegetal wastes is expected to benefit industries and health-conscious consumers.

CRITICAL REVIEWS IN BIOTECHNOLOGY (2021)

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Article Biochemistry & Molecular Biology

Supercritical CO2 Extraction and Microencapsulation of Lycopene-Enriched Oleoresins from Tomato Peels: Evidence on Antiproliferative and Cytocompatibility Activities

Liliana Mihalcea et al.

Summary: Tomato peels are used to extract lycopene-rich oleoresins, which are then microencapsulated in powders with antioxidant and antiproliferative activities. Both powders show good cytocompatibility and cell growth promotion in different cell types.

ANTIOXIDANTS (2021)

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Article Food Science & Technology

Pulsed electric fields- and ultrasound-assisted green extraction of valuable compounds from Origanum vulgare L. and Thymus serpyllum L.

Serena Carpentieri et al.

Summary: The study compared the effects of PEF and US technologies on cell disintegration and phenolic compound extraction in Mediterranean herb tissues. It was found that both PEF and US treatment prior to solid-liquid extraction can improve the extraction yield of phenolic compounds without degradation. Under optimized conditions, PEF and US treatment significantly increased the total phenolic yield and antioxidant activity of the extracts.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Food Science & Technology

Optimization of cold press and enzymatic-assisted aqueous oil extraction from tomato seed by response surface methodology: Effect on quality characteristics

Vasfiye Hazal Ozyurt et al.

Summary: This study explored the production of tomato seed oil using two different extraction methods, cold press extraction (CPE) and enzyme-assisted aqueous extraction (EAAE), with optimized parameters to maximize oil yield. Both extraction methods were found to be eco-friendly and have potential as functional food ingredients in the future.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Article Multidisciplinary Sciences

A comparative analysis of biogas production from tomato bio-waste in mesophilic batch and continuous anaerobic digestion systems

Arpad Szilagyi et al.

Summary: This study found that the methane biomethane potential of tomato waste is comparable to corn stover, but may result in a lower relative biogas production in a continuous mesophilic anaerobic digestion system.

PLOS ONE (2021)

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Review Green & Sustainable Science & Technology

Food Loss and Waste Prevention Strategies from Farm to Fork

Rosalinda Nicastro et al.

Summary: Approximately one-third of food produced globally for human consumption is lost or wasted each year, with a distinction between food loss in low-income countries and food waste in developed countries. Preventing food losses and waste is crucial for balancing food supply and demand, improving food security, reducing environmental impact, and providing economic benefits to the actors in the food supply chain.

SUSTAINABILITY (2021)

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Article Green & Sustainable Science & Technology

Assessment of Tomato Peels Suitable for Producing Biomethane within the Context of Circular Economy: A GIS-Based Model Analysis

Roberta Selvaggi et al.

Summary: Biomass is considered one of the most dominant future renewable energy sources, particularly in Italy where agro-industrial by-products are being used as a main feedstock for producing biofuels, biochemicals, and biomaterials. This research aims to address gaps in knowledge about the production and yield of by-products in the tomato industry that can be used as biomass for energy. The localization of territorial areas highly characterized by suitable biomasses highlights the importance of considering their availability and distribution in future policies for developing the biomethane sector.

SUSTAINABILITY (2021)

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Article Food Science & Technology

The Structure and Composition of Extracted Pectin and Residual Cell Wall Material from Processing Tomato: The Role of a Stepwise Approach versus High-Pressure Homogenization-Facilitated Acid Extraction

Jelle Van Audenhove et al.

Summary: This study compared the pectin yield and properties obtained from two different extraction methods from the alcohol-insoluble residue (AIR) of processing tomato. It was found that high-pressure homogenization (HPH) played a facilitative role in further pectin extraction.

FOODS (2021)

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Review Biochemistry & Molecular Biology

Recent Advances in Recovery of Lycopene from Tomato Waste: A Potent Antioxidant with Endless Benefits

Valentina Noemi Madia et al.

Summary: The by-products of the tomato processing industry, rich in lycopene and nutritional oil, can be utilized for extracting bioactive compounds and oil with high nutritional value, contributing to cost reduction and improved resource recovery.

MOLECULES (2021)

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Review Materials Science, Multidisciplinary

Structure and Applications of Pectin in Food, Biomedical, and Pharmaceutical Industry: A Review

Cariny Maria Polesca Freitas et al.

Summary: Pectin is a biocompatible polysaccharide with intrinsic biological activity that can exhibit different structures depending on its source or extraction method. Its extraction from various industrial by-products offers a green option for valorizing agro-industrial residues, producing high commercial value products. Pectin is versatile and can be modified for numerous applications in food, agriculture, drugs, and biomedicine, showing enhanced functional properties and bioactivities in recent advances.

COATINGS (2021)

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Review Food Science & Technology

Impact of High-Pressure Homogenization on the Extractability and Stability of Phytochemicals

Shireena Xhiang Mun Yong et al.

Summary: High-pressure homogenization (HPH) and high-pressure processing (HPP) are emerging technologies in the food industry that use high pressure for food preservation. HPH primarily relies on shear stress distribution for extraction or preservation of bioactive compounds and phytochemicals.

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2021)

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Article Acoustics

Comparison of different ultrasound assisted extraction techniques for pectin from tomato processing waste

Animesh Singh Sengar et al.

ULTRASONICS SONOCHEMISTRY (2020)

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Article Environmental Sciences

Valorisation of Tomato Peel Waste as a Sustainable Source for Pectin, Polyphenols and Fatty Acids Recovery Using Sequential Extraction

Antonela Nincevic Grassino et al.

WASTE AND BIOMASS VALORIZATION (2020)

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Article Food Science & Technology

Optimizing the supercritical fluid extraction process of bioactive compounds from processed tomato skin by-products

Teresa Maria et al.

FOOD SCIENCE AND TECHNOLOGY (2020)

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Review Food Science & Technology

Pulsed electric field-assisted extraction of valuable compounds from microorganisms

Juan M. Martinez et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

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Article Green & Sustainable Science & Technology

Development of a tomato pomace biorefinery based on a CO2-supercritical extraction process for the production of a high value lycopene product, bioenergy and digestate

Barbara Scaglia et al.

JOURNAL OF CLEANER PRODUCTION (2020)

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Article Engineering, Chemical

Application of pulsed electric fields to improve product yield and waste valorization in industrial tomato processing

Varvara Andreou et al.

JOURNAL OF FOOD ENGINEERING (2020)

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Article Biochemistry & Molecular Biology

Enhanced Lycopene Extraction from Tomato Peels by Optimized Mixed-Polarity Solvent Mixtures

Antonio Zuorro

MOLECULES (2020)

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Article Environmental Sciences

Towards sustainable management of tomato pomace through the recovery of valuable compounds and sequential production of low-cost biosorbent

Samia Azabou et al.

ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH (2020)

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Article Food Science & Technology

Recovery of lycopene from industrially derived tomato processing by-products by pulsed electric fields-assisted extraction

G. Pataro et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)

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Article Food Science & Technology

Application of high hydrostatic pressure and ultrasound-assisted extractions as a novel approach for pectin and polyphenols recovery from tomato peel waste

Antonela Nincevic Grassino et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)

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Review Biochemistry & Molecular Biology

Recent Advances in Supercritical Fluid Extraction of Natural Bioactive Compounds from Natural Plant Materials

Pascaline Aimee Uwineza et al.

MOLECULES (2020)

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Article Food Science & Technology

Characterization of tomato processing by-product for use as a potential functional food ingredient: nutritional composition, antioxidant activity and bioactive compounds

Yasmini P. A. Silva et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2019)

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Article Environmental Sciences

Optimization of Lycopene Extraction from Tomato Processing Waste Using an Eco-Friendly Ethyl Lactate-Ethyl Acetate Solvent: A Green Valorization Approach

Yasmini P. A. Silva et al.

WASTE AND BIOMASS VALORIZATION (2019)

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Article Food Science & Technology

Sustainable approach for lycopene extraction from tomato processing by-product using hydrophobic eutectic solvents

Yasmini P. A. Silva et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)

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Article Materials Science, Multidisciplinary

Valorization of Tomato Processing Residues Through the Production of Active Bio-Composites for Packaging Applications

Valeria Bugatti et al.

FRONTIERS IN MATERIALS (2019)

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Article Chemistry, Analytical

Lycopene green ultrasound-assisted extraction using edible oil accompany with response surface methodology (RSM) optimization performance: Application in tomato processing wastes

Somayeh Rahimi et al.

MICROCHEMICAL JOURNAL (2019)

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Review Food Science & Technology

Sustainable valorisation of tomato pomace: A comprehensive review

Zhiqiang Lu et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

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Article Energy & Fuels

Tomato Waste from Processing Industries as a Feedstock for Biofuel Production

Maria Hijosa-Valsero et al.

BIOENERGY RESEARCH (2019)

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Article Biotechnology & Applied Microbiology

Extraction of tomato by-products' bioactive compounds using ohmic technology

Marta Coelho et al.

FOOD AND BIOPRODUCTS PROCESSING (2019)

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Article Engineering, Environmental

Quantification of food waste per product group along the food supply chain in the European Union: a mass flow analysis

Carla Caldeira et al.

RESOURCES CONSERVATION AND RECYCLING (2019)

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Review Food Science & Technology

Advances in research on bioactivity, metabolism, stability and delivery systems of lycopene

Xiuping Liang et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

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Article Chemistry, Applied

Extraction of lycopene using a lecithin-based olive oil microemulsion

Atefeh Amiri-Rigi et al.

FOOD CHEMISTRY (2019)

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Article Engineering, Chemical

Supercritical carbon dioxide extraction of lycopene from tomato processing by-products: Mathematical modeling and optimization

Tahmasb Hatami et al.

JOURNAL OF FOOD ENGINEERING (2019)

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High-pressure homogenization treatment to recover bioactive compounds from tomato peels

Slaven Juric et al.

JOURNAL OF FOOD ENGINEERING (2019)

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Article Food Science & Technology

Antimicrobial and antioxidant properties of tomato processing byproducts and their correlation with the biochemical composition

Katalin Szabo et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Article Chemistry, Multidisciplinary

Effect of Microwave-Assisted Extraction on Polyphenols Recovery from Tomato Peel Waste

Marina Tranfic Bakic et al.

ACTA CHIMICA SLOVENICA (2019)

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Article Polymer Science

Physicochemical properties of novel pectin/Aloe gel membranes

Marco Antonio Lopez-Mata et al.

IRANIAN POLYMER JOURNAL (2018)

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Article Engineering, Chemical

Improved extractability of carotenoids from tomato peels as side benefits of PEF treatment of tomato fruit for more energy-efficient steam-assisted peeling

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JOURNAL OF FOOD ENGINEERING (2018)

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Yangyang Li et al.

WASTE MANAGEMENT (2018)

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Article Green & Sustainable Science & Technology

Implementation of PEF Treatment at Real-Scale Tomatoes Processing Considering LCA Methodology as an Innovation Strategy in the Agri-Food Sector

Alvaro J. Arnal et al.

SUSTAINABILITY (2018)

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Review Plant Sciences

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Katalin Szabo et al.

PLANT FOODS FOR HUMAN NUTRITION (2018)

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Article Chemistry, Physical

Valorization of Tomato Processing by-Products: Fatty Acid Extraction and Production of Bio-Based Materials

Jose J. Benitez et al.

MATERIALS (2018)

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Article Engineering, Environmental

A novel adsorbent from carrot, tomato and polyethylene terephthalate waste as a potential adsorbent for Co (II) from aqueous solution: Kinetic and equilibrium studies

Murchana Changmai et al.

JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING (2018)

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Article Food Science & Technology

Nutritional and bioactive compounds in dried tomato processing waste

Violeta Nour et al.

CYTA-JOURNAL OF FOOD (2018)

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Article Engineering, Environmental

Biosorbent from tomato waste and apple juice residue for lead removal

Eddy Heraldy et al.

JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING (2018)

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Article Food Science & Technology

Optimization of Extraction Parameters of Protein Isolate from Tomato Seed Using Response Surface Methodology

Manel Mechmeche et al.

FOOD ANALYTICAL METHODS (2017)

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Article Biotechnology & Applied Microbiology

Supercritical CO2 extraction and antioxidant activity of lycopene and β-carotene-enriched oleoresin from tomato (Lycopersicum esculentum L.) peels by-product of a Tunisian industry

Mouna Kehili et al.

FOOD AND BIOPRODUCTS PROCESSING (2017)

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Article Food Science & Technology

Husk Tomato (Physalis ixocarpa Brot.) Waste as a Promising Source of Pectin: Extraction and Physicochemical Characterization

Blanca Elizabeth Morales-Contreras et al.

JOURNAL OF FOOD SCIENCE (2017)

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Article Chemistry, Physical

Lycopene-rich avocado oil obtained by simultaneous supercritical extraction from avocado pulp and tomato pomace

Helena D. F. Q. Barros et al.

JOURNAL OF SUPERCRITICAL FLUIDS (2017)

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Review Biochemistry & Molecular Biology

Solvent Supercritical Fluid Technologies to Extract Bioactive Compounds from Natural Sources: A Review

Kooi-Yeong Khaw et al.

MOLECULES (2017)

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Article Multidisciplinary Sciences

Modular Serial Flow Through device for pulsed electric field treatment of the liquid samples

Masa Kanduser et al.

SCIENTIFIC REPORTS (2017)

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Article Food Science & Technology

Extraction and physicochemical characterization of pectin from tomato processing waste

Matias M. Alancay et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2017)

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Article Agricultural Engineering

Valorization of tomato pomace by sequential lycopene extraction and anaerobic digestion

Brittany J. Allison et al.

BIOMASS & BIOENERGY (2017)

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Review Chemistry, Applied

Emerging concepts in the nutraceutical and functional properties of pectin-A Review

Farah Naqash et al.

CARBOHYDRATE POLYMERS (2017)

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Hydrophobic edible films made up of tomato cutin and pectin

Anny Manrich et al.

CARBOHYDRATE POLYMERS (2017)

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Pectin as a rheology modifier: Origin, structure, commercial production and rheology

Siew Yin Chan et al.

CARBOHYDRATE POLYMERS (2017)

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Solid-State C-13 NMR Delineates the Architectural Design of Biopolymers in Native and Genetically Altered Tomato Fruit Cuticles

Subhasish Chatterjee et al.

BIOMACROMOLECULES (2016)

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Article Food Science & Technology

Tomato peel powder as fat replacement in low-fat sausages: Formulations with mechanically crushed powder exhibit higher stability than those with airflow ultra-micro crushed powder

Qiang Wang et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2016)

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Optimization of Tomato Pomace Separation Using Air Aspirator System by Response Surface Methodology

Transactions of the ASABE (2016)

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Modeling of the lycopene extraction from tomato pulps

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Ultrasound assisted extraction and characterization of pectin from tomato waste

Antonela Nincevic Grassino et al.

FOOD CHEMISTRY (2016)

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Utilization of tomato peel waste from canning factory as a potential source for pectin production and application as tin corrosion inhibitor

Antonela Nincevic Grassino et al.

FOOD HYDROCOLLOIDS (2016)

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Review Chemistry, Multidisciplinary

Evaluation of nutritional value and antioxidant activity of tomato peel extracts

Elsayed Elbadrawy et al.

ARABIAN JOURNAL OF CHEMISTRY (2016)

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Article Chemistry, Applied

Optimization of extraction of high purity all-trans-lycopene from tomato pulp waste

Mahesha M. Poojary et al.

FOOD CHEMISTRY (2015)

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Article Chemistry, Applied

Enzyme-aided extraction of lycopene from high-pigment tomato cultivars by supercritical carbon dioxide

Marcello Salvatore Lenucci et al.

FOOD CHEMISTRY (2015)

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Article Green & Sustainable Science & Technology

Assessment of toxic copper(II) biosorption from aqueous solution by chemically-treated tomato waste

A. S. Yargic et al.

JOURNAL OF CLEANER PRODUCTION (2015)

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Article Chemistry, Applied

Sensory and Physico-Chemical Properties of Cold Press-Produced Tomato (Lycopersicon esculentum L.) Seed Oils

Emin Yilmaz et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2015)

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Article Environmental Sciences

Utilization of seeds from tomato processing wastes as raw material for oil production

Cristina Botinestean et al.

JOURNAL OF MATERIAL CYCLES AND WASTE MANAGEMENT (2015)

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Review Food Science & Technology

The Emulsifying and Emulsion-Stabilizing Properties of Pectin: A Review

Eugenie D. Ngouemazong et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2015)

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