Recent advances in the utilization of industrial byproducts and wastes generated at different stages of tomato processing: Status report
Anbarasan Rajan, Sumit Kumar, C. K. Sunil, R. Mahendran, Ashish Rawson
Abstract
There has been an increasing focus on addressing the generation of byproducts and waste from food industries, intending to reduce carbon footprint, and improve the circular economy. Post-harvest processing of tomatoes generates byproducts and waste at various stages of industrial processing. Pomace (seed, peel, and pomace liquid) of processed tomato which constitutes valuable compounds for various commercial purposes. Generated waste from tomato processing is used for extraction of the carotenoids, preparation of the adsorption material and also as animal feed. The generated byproduct/waste has the scope to be utilized for different food (such as seed oil, lycopene as a natural colorant and as a good antioxidant compound for food product development and its stability) and non-food purposes such as dried byproduct/waste as adsorption material for removal of synthetic dyes and heavy metals from the aqueous waste, etc. This review aims to address the byproducts generated at different stages of unit operation during the processing of tomato since these byproducts have different matrix compositions at various stages of processing, and also summarizes the recent advancement in their utilization. Novelty impact statement This review provides the insight on byproducts generated in tomato processing industry at different stages and their use for food and non-food purposes. For the first time pomace liquid produced in tomato industrial processing has been discussed for its possible application.