Advancing Tomato Bioactives: Approaches to Enhance Antioxidant Efficacy and Functional Food Development

Abstract

Tomato by-products are rich in key bioactive constituents, including lycopene, polyphenols, carotenoids, dietary fibers, and essential fatty acids, which significantly contribute to nutritional and functional quality. Various approaches such as green extraction technologies, fermentation, encapsulation, and elicitation have been shown to improve the stability, bioavailability, and efficacy of these compounds. These advancements support their incorporation into diverse food systems, improving product quality, shelf life, and consumer acceptance. The valorization of tomato processing residues presents a sustainable and innovative pathway aligned with circular economy principles. The development of closed-loop bioactive systems enables the conversion of waste streams into high-value functional ingredients, supporting zero-waste biorefineries. Although challenges such as scalability and economic feasibility remain, this approach holds significant promise for advancing next-generation functional foods and promoting human health. This review aims to explore the potential of tomato processing by-products—such as pomace, peels, and seeds—as valuable sources of bioactive compounds with strong antioxidant properties. It highlights the transition from conventional waste management to value-added utilization, focusing on strategies to enhance the antioxidant activity of these compounds and their application in developing functional tomato-based foods.