Valorisation of tomato pomace: bioactive compounds, antimicrobial activity and photodynamic inactivation

Sustainable Food Technology 2026 Open access

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Authors: Raquel Nunes da Silva, Bárbara Maurício, A. Picão Fernandes, Iva Fernandes, Nuno Mateus, Víctor de Freitas
DOI: 10.1039/d5fb00729a
Cited by: 4
References: 47

Abstract

Tomato pomace from industrial processing was explored as a sustainable source of bioactive compounds, highlighting its polyphenol profile and potential antimicrobial applications within a circular economy framework.

Fields of Study & Subjects

Food Drying and Modeling Phytochemicals and Antioxidant Activities Potato Plant Research

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
3
Pages
3289–3298
Publication date
1 January 2026
Language
EN