Antioxidant Activity and Oxidative Stress
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Peer reviewed
Abstract
Abstract
Abstract Tomato processing waste, particularly peel and pomace, is a sustainable and low‐cost source of lycopene‐rich food biomolecules. Lycopene, a lipophilic carotenoid with an extended conjugated structure, provides intense red colour, antioxidant potential and functional value to tomato‐derived ingredients. This review consolidates recent advances in green and hybrid lycopene recovery from tomato residues, including ultrasound‐, microwave‐, enzyme‐, pulsed electric field‐, deep eutectic solvent‐, edible oil‐ and supercritical CO 2 ‐assisted extraction. It further connects extraction with clarification, purification, concentration, biopolymer‐based stabilisation, food‐matrix design, regulatory suitability and evidence‐based health‐benefit communication. The novelty of this review lies in its integrated process‐to‐application framework, covering extraction conditions, solvent selection, stabilisation systems, food‐application dose ranges, antioxidant‐assay reporting, fresh‐weight/dry‐weight interpretation, isomer profile, drying‐related degradation, biomacromolecule–lycopene interactions, oxygen/light protection, bioaccessibility and digestion‐dependent release. Overall, tomato peel and pomace can be valorised into stable lycopene‐rich ingredients for sauces, bakery products, beverages, edible oils, dressings, spreads and active packaging through an integrated biorefinery approach.
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@article{Sahu2026Lycopene,
title = {Lycopene‐rich food biomolecules from tomato processing waste: Green recovery, biopolymer‐based stabilisation, functional food applications and health relevance},
author = {Chandan Kumar Sahu and Mrinmoy Roy},
journal = {Food biomacromolecules.},
year = {2026},
doi = {10.1002/fob2.70081},
url = {https://doi.org/10.1002/fob2.70081}
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