What question did this study set out to answer?

To produce and characterize tomato leathers using pulp from discarded tomatoes, exploring their potential as a healthy snack.

April 21, 2026Open Access

Production and characterization of tomato leathers made from retail discard

Key Points

To produce and characterize tomato leathers using pulp from discarded tomatoes, exploring their potential as a healthy snack.
Produced tomato leathers using varying pulp concentrations (70, 80, 90 g of pulp per 100 g leather mass) and agar-agar via tape-casting technique.
Conducted visual assessments, chemical analyses, and mechanical property evaluations of the leathers.
Performed stability tests against fungal growth and assessed quality over time.
Leathers exhibited a cohesive structure regardless of pulp concentration, with increased protein content.
Higher pulp concentrations improved antioxidant activity and total phenolic content but reduced mechanical strength.
No fungal growth occurred on leathers under low humidity for 120 days, indicating good preservation.

Abstract

Tomatoes’ post-harvest losses are common across all production stages, including at the final point of sale. Using vegetable waste in new product development provides an innovative alternative, considering food safety. Leathers are considered a healthy, convenient, and nutritious snack option. This study aimed to produce leathers using tomato pulp obtained from discarded tomatoes from supermarkets (PPDTS). The leathers were produced with 70, 80, and 90 g of pulp/100 g of leather forming mass (LFM) and agar-agar, using the tape-casting technique. They were characterized based on visual parameters, centesimal composition, pH, water activity, color parameters, browning index, mechanical properties, total phenolic compounds, antioxidant activity, carotenoid and lycopene concentrations, and sensory evaluations. Stability against fungal growth and accelerated stability tests (35 °C and 68% relative humidity) were conducted, including assessments of humidity, water activity, lycopene concentration, and browning index. Results showed that a cohesive, manageable structure formed regardless of the PPDTS concentration. The protein content was high and similar to that of dehydrated fruit, considering that seeds were also included. Increasing PPDTS concentration decreased mechanical strength but increased elongation in the leathers. The contents of total phenolic compounds, carotenoids, lycopene, and antioxidant activity were significantly higher in leathers with higher PPDTS concentrations. No fungal growth was observed on the surface of the leathers under low humidity conditions over 120 days. The formulation with 90 g of PPDTS/100 g was selected for sensory testing, receiving good acceptance of color and appearance, though texture received lower ratings. Overall, using tomato waste to produce leather is a viable option to reduce losses and produce safe, healthy food. Additionally, it supports the development of products with minimal ingredients and promotes the sustainable use of discarded retail products, impacting food security by decreasing food loss and waste.

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