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Published in Scientific Papers. Series B, Horticulture, Volume LXI
Written by Monica CATANĂ, Luminița CATANĂ, Enuța IORGA, Adrian Constantin ASĂNICĂ, Anda-Grațiela LAZĂR, Monica-Alexandra LAZĂR, Nastasia BELC

A major problem facing the food industry is accumulation, handling and disposal of waste from the processing of raw materials. Therefore, valorisation of such waste by achievement of functional ingredients, leading to increasing of nutritional quality and antioxidant potential of foods is of real interest. Among waste and by-products from the processing industry of vegetables and fruits with valorisation potential are tomato waste, dark colour grape seed and skin (red, purple, and black). In this paper are presented results of the performed research for achievement of some functional ingredients (flours) from tomato waste and winemaking by-products (grape pomace and grape seed). Tomato waste and winemaking by-products were subjected to convective drying process at temperature of 50°C, in order to protect bioactive compounds (vitamins, phenolic compounds etc.), to a moisture which allows their milling and conversion into flours and, at the same time, their stability in terms of quality. The achieved functional ingredients were evaluated from sensory, physic-chemical and microbiological point of view. Flour obtained from tomato waste is characterized by content in carotenoids (lycopene – 225.92 mg/kg; ß-carotene - 16.22 mg/kg), protein (17.62%), minerals, total fibre (59.47%), total polyphenol (18.76 mg GAE/g). Flours achieved from winemaking by-products are characterized by content of protein (10.53-14.63%), minerals, total fibre (58.06-66.06%) and total polyphenol (200.15-322.75 mg GAE/g). Antioxidant capacity of flour achieved from tomato waste was 1.62 mg Trolox Equivalents/g, and of flour achieved from winemaking by-products varied in the range (40.75–51.25 mg Trolox Equivalents/g). Microbiological analysis showed that flours obtained from tomato waste and winemaking by-products (grape pomace and grape seed) are under the provisions of the legislation in force.

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