A review on the deep-processing of tomato and the utilization of its by-products

Authors

LI Ying-hui, Northwestern Polytechnical University, Xi’an, Shaanxi 710072, China
WANG Man-sheng, Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, Hunan 410205, China
SHI Jun-ling, Northwestern Polytechnical University, Xi’an, Shaanxi 710072, China
QU Wen-juan, Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, China

Abstract

A comprehensive summary and comparison were carried out on the recently reported results given the types and properties of functional compounds in tomato skin, seed, and residues, as well as the suitable methods and techniques. The processing characteristics of the nutrients in tomato processing by-products were obtained in aspects of lycopene, dietary fiber, oil, and protein and the suitability, properties, advantages and disadvantages of different processing methods and technologies. The problems and the perspectives in the extensive use of tomato by-products were also proposed and discussed.

Publication Date

10-28-2021

First Page

222

Last Page

226,240

DOI

10.13652/j.issn.1003-5788.2021.10.039

Recommended Citation

Ying-hui, LI; Man-sheng, WANG; Jun-ling, SHI; and Wen-juan, QU (2021) "A review on the deep-processing of tomato and the utilization of its by-products," Food and Machinery: Vol. 37: Iss. 10, Article 39.
DOI: 10.13652/j.issn.1003-5788.2021.10.039
Available at: https://www.ifoodmm.cn/journal/vol37/iss10/39

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