Exploring the efficacy and feasibility of tomato by-products in advancing food industry applications

Abstract

Food waste, especially fruits and vegetables, presents a pressing global challenge with approximately 1.3 billion tons of waste annually. This study aims to evaluate the current valorization of tomato by-products within the circular economy, analyzing their potential to enhance food sustainability, improve nutritional quality, and assess their impact on technological properties and consumer perceptions. The research focuses on addressing global food waste by repurposing tomato residues such as peels, seeds, and pomace, which are rich in bioactive compounds like lycopene, polyphenols, and dietary fibers. Methods include a thorough review of literature and data analysis from multiple databases. The findings suggest that these by-products offer significant benefits for food sustainability, improving nutritional quality and extending shelf life when incorporated into various food products. Additionally, their potential applications extend beyond the food industry into sectors such as bioplastics, pharmaceuticals, and biofuels, reducing reliance on non-renewable resources and minimizing environmental impact. The study concludes by promoting the integration of tomato by-products in food systems to enhance resource efficiency, reduce waste, and improve public health while contributing to Sustainable Development Goals (SDGs). Future research should focus on optimizing extraction methods and expanding applications in multiple industries.