# Development of a New Tomato Sauce Enriched with Bioactive Compounds Through the Use of Processing By-Products and Vegetables

## TL;DR

This study created tomato sauces with higher nutritional value by using by-products and adding vegetables like pumpkin and carrot.

## Contribution

A new method to enrich tomato sauces with bioactive compounds using processing by-products and vegetables.

## Key findings

- Whole tomato sauces had up to 80% more polyphenols than traditional sauces.
- Vegetable-enriched sauces showed significantly higher β-carotene levels, especially with pumpkin and carrot.
- Adding vegetables and using by-products increased antioxidant activity and dietary fiber.

## Abstract

In recent years, the development of nutritionally enhanced foods with reduced environmental impact has gained significant importance. This study aimed to produce four types of tomato sauces: traditional, whole (including peels and seeds), traditional with added vegetables, and whole with added vegetables. The vegetables included in the latter two variations were pumpkin, carrot, basil, and oregano. The sauces were analyzed for various parameters, such as soluble solids content, viscosity, pH, reducing sugars, titratable acidity, color, sodium, calcium, potassium, magnesium content, total polyphenols, lycopene, beta-carotene, antioxidant activity, dietary fiber content, vitamin C, and volatile organic compounds. Results showed that whole tomato sauces had up to 80% more polyphenols (270.40 vs. 150.30 mg GAE/kg f.w.) and 30% higher DPPH antioxidant activity (87.07 vs. 66.96 µmol TE/100 g) compared to traditional sauces. Vegetable enrichment, particularly with pumpkin and carrot, significantly increased β-carotene levels (up to 68.67 mg/kg f.w.). Incorporating peels and seeds boosted the bioactive components, and adding vegetables provided an additional nutritional benefit. These findings highlight how waste recovery can contribute to the development of products with enhanced health benefits, offering a sustainable approach to food production.