A Review of Tomato Powder as a Sustainable and Nutritious Food Ingredient: Processing Technologies, Nutritional Value, and Applications
Jumoke Happiness Ayansola *
Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso. Nigeria.
Vincent Uchenna Unegbu
Department of Food Science and Nutrition, Poznan University of Life Sciences, Poland.
Favour Chibuzor
Department of Food Technology and Human Nutrition, Poznan University of Life Sciences, Poznan, Poland.
Ifeanyi Raphael Ugwuanyi
Department of Physical Sciences, Eastern New Mexico University, Mexico.
Oluwadunsin Adekunle
Biochemistry Department, University of Ibadan. Nigeria.
Cynthia Dike Kosisochi
Department of Agronomy Michael Okpara University of Agriculture Umudike, Abia, Nigeria.
Aida Rahman Maamah
Department of Biology, Eastern New Mexico University, Mexico.
Daniel Ekenem Chukwudum
Department of Pharmacy, Delta State University, Abraka. Nigeria.
Joy Babalola
Department of Biochemistry, Federal Polytechnic, Nazarawa. Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Tomato (Solanum lycopersicum) is a globally significant horticultural crop, rich in bioactive compounds including lycopene, β-carotene, vitamin C, and phenolics, which promote human health and prevent disease. The high perishability of fresh tomatoes, however, causes substantial post-harvest losses, particularly in developing regions. Tomato powder, produced via drying techniques such as spray, freeze, and foam-mat drying, offers a sustainable solution by extending shelf life, concentrating nutrients, and enhancing functional properties for diverse food applications. This review summarizes the nutritional composition, antioxidant potential, functional and technological characteristics, and bioavailability of tomato powder. It also highlights its role in reducing post-harvest losses, supporting rural economies, promoting sustainable food systems, and contributing to the circular bioeconomy. Processing parameters, storage conditions, and packaging strategies are critical determinants of nutrient retention and product quality. Future research should target energy-efficient drying methods, nutrient fortification, shelf-life modeling, and waste valorization to optimize the nutritional, economic, and environmental benefits of tomato powder. Overall, tomato powder represents a nutrient-dense, sustainable, and versatile ingredient that aligns with global efforts toward food security and sustainable nutrition.
Keywords: Tomato powder, lycopene, drying techniques, sustainable nutrition, bioactive compounds, food security