{"id":236142,"date":"2026-04-13T10:36:30","date_gmt":"2026-04-13T08:36:30","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/sansa-di-pomodoro-il-recupero-dei-composti-bioattivi\/"},"modified":"2026-04-13T10:42:19","modified_gmt":"2026-04-13T08:42:19","slug":"tomato-pomace-recovery-of-bioactive-compounds","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/tomato-pomace-recovery-of-bioactive-compounds\/","title":{"rendered":"Tomato pomace: recovery of bioactive compounds"},"content":{"rendered":"\n<p><strong>Tomato pomace<\/strong> is a byproduct of tomato puree production, consisting primarily of peels and seeds. It is particularly rich in high-value compounds, particularly carotenoids, especially lycopene. However, its high water content represents a significant limitation, as it promotes degradation and fermentation of this material, especially when stored at room temperature. Residual moisture also increases the weight of the byproduct, negatively impacting the sustainability of transportation.<\/p>\n\n\n\n<p>In light of these critical issues, the primary <strong>objective <\/strong>of one <strong>study <\/strong>(<strong>C. Lazzarini et al., 2025<\/strong>) was <strong>to reduce the residual moisture content of a tomato pomace sample collected from a local company<\/strong>, with the aim of <strong>improving its stability and facilitating the recovery of bioactive compounds<\/strong> for subsequent applications. The byproduct was dried using a prototype non-thermal air dryer.<\/p>\n\n\n\n<p>The <strong>shelf life<\/strong> of the dried material was monitored at 60, 80, and 110 days, evaluating parameters such as: water activity, volatile compound profile, microbiological analyses, and carotenoid content.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"su-button-center\"><a href=\"https:\/\/www.tecnichenuove.com\/riviste\/macchine-alimentari\" class=\"su-button su-button-style-default su-button-wide\" style=\"color:#121010;background-color:#fab21d;border-color:#c88f18;border-radius:12px\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color:#121010;padding:0px 30px;font-size:22px;line-height:44px;border-color:#fcca61;border-radius:12px;text-shadow:none\"> <strong>Subscribe to Macchine Alimentari to continue reading<\/strong><\/span><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>The results of a study highlight the effectiveness of the proposed treatment in the sustainable valorization of tomato pomace, with potential applications in the industrial sector<\/p>\n","protected":false},"author":3836,"featured_media":236143,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20568,21116,20657,20580,20579],"tags":[21441,21439,21440,21442],"tipologia":[],"coauthors":[20682],"class_list":["post-236142","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-additives-ingredients","category-featured","category-macchine-alimentari-en","category-scientific-studies","category-sustainability","tag-food-waste","tag-pomodoro","tag-scarti-alimentari","tag-tomato"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tomato pomace: recovery of bioactive compounds - Alimentibevande.it<\/title>\n<meta name=\"description\" content=\"The 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