Tomato and cauliflower agro-industrial by-products as functional ingredients in savory muffins

Fruits and vegetables represent an important business in the food industry. Unfortunately, huge amounts of by-products are generated during their processing, and companies must face considerable management efforts and disposal costs. This study investigated the valorization of tomato and cauliflower by-products as combined sources of bioactive compounds for functional bakery applications. Tomato powder (TP) and cauliflower floret and leaf powders (CFP, CLP) were incorporated into savory muffins. Four formulations containing constant cauliflower by-product of 20% (C20) and three TP levels (C20T10, C20T20, C20T30) were prepared. Bioactive ingredients were chemically characterized for total phenols, glucosinolates, carotenoids, and tocopherols, while enriched muffins were evaluated for physicochemical, texture, and sensory properties. TP showed the highest contents of total phenols, lycopene, β-carotene, and α-tocopherol, whereas CLP was particularly rich in lutein. Muffins exhibited a progressive increase in bioactive compounds with higher enrichment levels. The C20T30 formulation was the most appreciated for aroma and taste, providing approximately 255 µg retinol equivalents and 2.8 mg vitamin E per serving, meeting the requirements for the nutritional claims “high in vitamin A” and “source of vitamin E”. Overall, tomato and cauliflower by-products represent promising ingredients for innovative functional bakery products.