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Authors
Wang, Fanrui
Cui, Haibin
Wang, Di
Ren, Xingyu
Jin, Lu
Chen, Quanjia
Pan, Le
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Funding
Funding for this research was provided by:
the National Undergraduate Training Program for Innovation and Entrepreneurship (2021D01C288)
National Natural Science Foundation of China (31960547)
Natural Science Foundation of Xinjiang Uygur Autonomous Region (2021D01C288)
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Article History
Revised: 17 January 2025
Accepted: 27 January 2025
First Online: 7 March 2025
Declarations
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: All authors consent for the publication of my personal data and/or image in Journal of Food Science and Technology., “a research paper titled "Valorization of Tomato Waste as a source of additive ingredients: Purification, cell proliferation and anti-inflammatory activities of Flavonoids from Tomato Pomace “.
: All authors having been informed of the nature, purpose, procedures, potential risks, and benefits of the research study titled “Valorization of Tomato Waste as a source of additive ingredients: Purification, cell proliferation and anti-inflammatory activities of Flavonoids from Tomato Pomace,” hereby voluntarily agree to participate in this study.
: Not applicable.
: Not applicable.
: The authors declare no conflict of interest.
: 1. Nutraceuticals, functional foods and functional ingredients: flavonoids are functional components as supplementary elements or additive ingredients in nutraceutical industries.2. Environmental, safety and sustainability aspects of processing: The extraction of flavonoids from tomato pomace residue and the treatment of tomato pomace residue are beneficial to sustainable development and environmental protection.3. Waste / by-product management in food processing: Tomato pomace residue is a waste from industrial processing.4. Chemistry, microbiology and biotechnology aspects of food: flavonoids could prompt the proliferation of Human pulmonary artery endothelial cells (HPAECs) and showed significant anti-inflamatory activity with a concentration dependent manner.5. Emerging technologies: UPLC-QTOF-MS/MS was applied to characterize the components present in TPTF.
