Tomato pomace increases vitamin concentrations in milk

Maria Villagrasa & Fernando Diaz

Tomato (Solanum lycopersicum) is the second largest vegetable crop in the world. The amount of waste it generates worldwide is estimated at 50,000 tons/year, and its disposal causes a negative impact on the environment. Tomato pomace is an industry co-product that, depending on the type of processing and the source of the raw tomatoes, includes variable proportions of skins, seeds and a small amount of pulp, representing about 4% of the original whole tomato weight.

Pomace contain valuable nutritional compounds, which include on a DM basis 59.0% fiber, 19.3% protein, 25.7% sugars, 7.6% pectin, 5.9% fat, 3.9% minerals and antioxidants (mainly lycopene).

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