FUNCTIONAL POTENTIAL OF SECONDARY TOMATO RAW MATERIALS: DEVELOPMENT OF AN ANTIOXIDANT DRESSING FOR HEALTHY NUTRITION
DOI:
https://doi.org/10.58407/bht.3.25.18Keywords:
functional food products, health-promoting products, food additives, tomato pomace, secondary raw materials, functional ingredients, tomato oil, waste processing, food industry, eco-friendly food products, dressing, antioxidant capacityAbstract
In the current context of rising concern for food security, sustainable development and the minimisation of food waste, the effective utilisation of by‑products from the agro‑industrial sector is of particular importance. The paper provides a detailed characterisation of the functional ingredients present in tomato‑processing waste and proposes the development of a functional salad dressing based on tomato and olive oils with high levels of antioxidants and polyunsaturated fatty acids.
Aim of the study. The aim of this work was to develop a functional salad dressing based on tomato and olive oils with high antioxidant and polyunsaturated fatty‑acid content, capable of improving the nutritional value of the product and supporting consumer health.
Methodology. Calculations and data processing in Microsoft Excel were employed to assess the composition of ingredients and the antioxidant activity of the product.
Scientific novelty. For the first time, recipes for dressings with the addition of cold‑pressed tomato oil, oregano and turmeric are proposed. These ingredients provide enhanced antioxidant activity and broaden the spectrum of bioactive components (lycopene, tocopherols, quercetin, rutin and other flavonoids). The dressing is characterised by a high proportion of unsaturated fatty acids (> 80 %), optimal stability during storage and an elevated ω‑6/ω‑3 ratio, which makes it an innovative functional food product.
Conclusions. The paper presents the development of a functional sauce‑dressing based on cold‑pressed tomato oil, which exhibits marked antioxidant properties and contains no artificial preservatives. The resulting product contains significant amounts of natural antioxidants (lycopene, tocopherols and vitamin C), unsaturated fatty acids (omega‑6 and omega‑9), as well as vitamins and minerals important for maintaining the cardiovascular, immune and antioxidant systems. It has been established that this sauce‑dressing is a promising functional product for inclusion in a rational daily diet.
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