Towards sustainable management of tomato pomace through the recovery of valuable compounds and sequential production of
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RESEARCH ARTICLE
Towards sustainable management of tomato pomace through the recovery of valuable compounds and sequential production of low-cost biosorbent Samia Azabou 1 & Ibtihel Louati 2 & Fadia Ben Taheur 3 & Moncef Nasri 4 & Tahar Mechichi 2 Received: 21 February 2020 / Accepted: 22 June 2020 # Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract The present study focused on the full valorization of the tomato by-product, also known as tomato pomace consisting mainly of tomato peels and tomato seeds, by recovering natural antioxidants and edible oil, and subsequently reutilizing the leftover solid residues for the production of low-cost biosorbent. The tomato peel extract recovered using ethanol as food-grade solvent contained high phenol and flavonoid contents (199.35 ± 0.35-mg gallic acid equivalents (GAE)/g and 102.10 ± 0.03-mg quercetin equivalent (QE)/g, respectively). Even its lower content of lycopene (3.67 ± 0.04 mg/100 g), tomato peel extract showed potent antioxidant activity and can be therefore used as natural antioxidants either for food or cosmetic applications. High nutritional quality edible oil (17.15%) was extracted from tomato seeds and showed richness in unsaturated fatty acids (74.62%), with linoleic acid being the most abundant polyunsaturated fatty acid (49.70%). After recovery of these valuable compounds, the extraction solid leftovers were used to produce low-cost biosorbent tested for dye removal. Results showed that the highest biosorption yields were increasingly attributed to the acidic, direct, anthraquinone, then reactive dyes. Overall, the obtained results strongly support the complete utilization of tomato pomace for the recovery of valuable compounds and the sequential production of low-cost biosorbent. Keywords Tomato pomace . Full valorization . Valuable compounds . Low-cost biosorbent
Introduction Nowadays, the problem of food wastes is getting considerable interest since they present an incessant threat to the environment and a serious operational problem for the food industries when suitable management strategies are lacking (Goula and Responsible editor: Lotfi Aleya * Samia Azabou [email protected] 1
Laboratoire Analyse Valorisation et Sécurité des Aliments, Université de Sfax, ENIS, Sfax, Tunisia
2
Laboratoire de Biochimie et de Génie Enzymatique des Lipases, Université de Sfax, ENIS, Sfax, Tunisia
3
Faculté de Pharmacie, Laboratoire d’Analyse, Traitement et Valorisation des Polluants de l’Environnement et des Produits, Université de Monastir, Monastir, Tunisia
4
Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, ENIS, Sfax, Tunisia
Lazarides 2015). However, many food by-products could serve as source of potentially valuable compounds to be processed inside the food chain as functional additives in different products (Augustin et al. 2020; Azabou et al. 2017; Azabou et al. 2016; Grassino et al. 2019; Kumar et al. 2018; Szabo et al. 2019). Thus, the effective reprocessing of these by-products by adopting the circular e
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