# Tomato Pomace: Underestimated Sustainable Cosmetic/Pharmaceutical Raw Source

## TL;DR

Tomato pomace, a byproduct of tomato processing, is a valuable source of compounds for cosmetics and pharmaceuticals, but its full potential is hindered by inefficient separation methods.

## Contribution

The paper introduces a novel approach to whole-pomace processing to improve resource efficiency and sustainability in extracting bioactive compounds from tomato pomace.

## Key findings

- Tomato pomace contains valuable compounds like carotenoids and polyphenols that are underutilized.
- Separating seeds from peels is crucial for maximizing extraction efficiency and product quality.
- Whole-pomace processing could streamline operations and reduce environmental impact.

## Abstract

This article explores the multifaceted potential of tomato pomace (TP) as a sustainable resource for the cosmetic and pharmaceutical industries, with a particular focus on the critical discussion surrounding peel–seed separation processes. Despite the significant volume of TP generated globally, valued molecules such as carotenoids, polyphenols, and high-quality oils remain underutilized. The separation of seeds from peels is highlighted as a critical step in the valorization of TP, as both components offer distinct physicochemical properties and bioactive constituents that significantly influence extraction efficiency and product quality. Various separation methods, including wet and dry techniques, have been innovatively developed; however, they present challenges such as resource consumption, operational complexity, and environmental concerns. The discussion advocates for a whole-pomace processing strategy that could streamline operations, enhance extraction efficiency, and create sustainable pathways for resource optimization. Additionally, the article highlights the importance of incorporating TP-derived compounds into cosmetic formulations and pharmaceutical products, which could lead to the development of new enzymes, antioxidants, and colorants that contribute to health and wellness. By championing the valorization of TP, the article advocates for a redefined perception of food waste, encouraging its utilization in sustainable practices that align with environmental goals.