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April 21, 2026Journal of Food Measurement & CharacterizationOpen Access

Production and characterization of tomato leathers made from retail discard

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Authors

FSFernanda Dias SilvaVGVitor Augusto dos Santos GarciaFVFernanda Maria Vanin

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Overview

Demonstrates producing nutritious tomato leathers from supermarket waste, suggesting a solution for food loss.

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.

Cite This Study

Silva et al. (2026) studied this question.

synapsesocial.com/papers/69e7138bcb99343efc98cf9ahttps://doi.org/10.1007/s11694-026-04360-4
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Also Consider

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  1. 1Physicochemical and sensorial properties of tomato leathers at different drying conditions2024 · 10 citations
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  4. 4Incorporation of Kombucha Bacterial Cellulose to Produce Tomato Leathers via Cast‐Tape Drying2026
  5. 5Upcycling Tomato Harvest and Processing Residues into Polyphenol-Enriched Cellulosic Films with Tunable Antioxidant and UV-Blocking Properties2026 · 3 citations