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

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 (<i>p</i> ≤ 0.05). FTIR results showed weak peaks at 2924 cm<sup>-1</sup>, indicating C-H stretching bonds, which were slightly shifted to lower wave numbers, confirming the presence of bioactive compounds in the jam formulations.

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Publication Details

Journal
Food Science & Nutrition
Published
2025-08-01
DOI
https://doi.org/10.1002/fsn3.70477
Citations
1
Primary Topic
Botanical Research and Applications
Type
article
Field-Weighted Citation Impact
1.16

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article

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

Muhammad Afzaal, Amar Shankar, Qaswaa Yousif Jameel, Mohd Asif Shah et al.
1 citations
Food Science & Nutrition
Botanical Research and Applications
1.16
article

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

Muhammad Afzaal, Amar Shankar, Qaswaa Yousif Jameel, Mohd Asif Shah, G. Sivaprasad, Ali Imran, Faiyaz Ahmed, Usman Naeem, Muhammad Hammad, Musarrat Rasheed
article en
1 citations

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 (<i>p</i> ≤ 0.05). FTIR results showed weak peaks at 2924 cm<sup>-1</sup>, indicating C-H stretching bonds, which were slightly shifted to lower wave numbers, confirming the presence of bioactive compounds in the jam formulations.

Food Science & NutritionVol. 13(8)
Chandigarh University (IN), Jain University (IN), Lovely Professional University (IN), University of Mosul (IQ), University of Lahore (PK), Qassim University (SA), Government College University, Faisalabad (PK), Kardan University (AF), Nur International University (PK)
Government College University, Lahore
Responsible consumption and production
Openalex Percentile: Top 19%
Botanical Research and Applications
1.16
DOIOpen Access PDFOpenAlex
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