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Eco‐Friendly Approaches to Low‐Calorie Jam Formulation Using Tomato Waste: An Innovative and Sustainable Strategy

Year: 2025
Type: article
Abstract: ABSTRACT This study developed a low‐caloric jam using tomato peels and pomace and characterized their antioxidant properties. Extracts were obtained using water, ethanol, and methanol solvents at 55°C for 30, 60, and 90 min. Antioxidant analysis revealed that ethanol was the most effective solvent, followed by methanol and water. Tomato peel showed higher antioxidant activity than tomato pomace. FTIR analysis of tomato pomace extract showed CH stretching bonds. Jam formulations were prepared using tomato peel and pomace powders, and physicochemical analysis revealed significant variations in color, texture, pH, etc., due to treatments ( p ≤ 0.05). FTIR results showed weak peaks at 2924 cm −1 , indicating CH stretching bonds, which were slightly shifted to lower wave numbers, confirming the presence of bioactive compounds in the jam formulations.
DOI: 10.1002/fsn3.70477
Authors: Muhammad Hammad, Ali Imran, Muhammad Afzaal, Amar Shankar, G. V. Sivaprasad, Qaswaa Yousif Jameel, Faiyaz Ahmed, Musarrat Rasheed, Usman Naeem, Mohd Asif Shah
Institutions: Government College University, Faisalabad, Jain University, University of Mosul, Qassim University, Nur International University, University of Lahore, Chandigarh University, Lovely Professional University, Kardan University
Language: English
Subfield: Food Science
Open Access status: hybrid
Estimated APC paid: $3,630
OpenAlex ID: W4412955814
FWCI: 0.431
Cites: 30
Cited by: 1
Related to: 10