About this Research Topic
Tomato is the edible fruit of Solanum lycopersicum L., a plant belonging to the economically important Solanaceae family and one of the most profitable vegetable crops worldwide. Currently, there are many tomato cultivars with different morphological and sensorial attributes and a wide range tomato-based foods and dietary supplements whose consumption brings health benefits linked to bioactive constituents such as carotenoids, vitamins, and polyphenols.
Given the economic importance of tomato cultivation in many countries, strategic efforts have been undertaken to address production constraints that hinder overall yield and fruit quality. Researchers are actively developing and applying a wide range of novel techniques to characterize and improve tomato germplasm, achieve rapid genetic gains, and breed for varieties with better nutritional profile and greater resistance to stress factors and diseases. In addition, tomatoes and tomato-based foods have benefited from recent technological advances in processing and preservation methods, which have enabled the development of shelf-stable high-quality foods. Therefore, both tomato production and processing are shifting toward more sustainable practices and more nutritious and healthy food products.
The valorization of tomato agro-industrial by-products is emerging as a promising research frontier. This approach aims to recover valuable compounds suitable for application in various sectors, including food, nutrition, and health, and is harmoniously aligned with circularity and sustainable development principles. Research continues to delve into the biological properties of these compounds, their functionality as ingredients, and their influence on food products, as well as their fate in the gastrointestinal tract and their health-promoting effects. Additionally, the impact of tomato-rich diets on different disorders and health conditions has been examined to fill gaps in existing knowledge.
This Research Topic aims to provide a comprehensive overview and update on recent advances on sustainable production and processing of tomatoes and tomato-based foods and dietary supplements, their bioaccessibility and bioavailability after simulated gastrointestinal digestion, and their biological activities and health-promoting effects. Through the open-access Frontiers platform, we welcome original research and review manuscripts and encourage all researchers working in this field to contribute and help shape this exciting future.
Given the economic importance of tomato cultivation in many countries, strategic efforts have been undertaken to address production constraints that hinder overall yield and fruit quality. Researchers are actively developing and applying a wide range of novel techniques to characterize and improve tomato germplasm, achieve rapid genetic gains, and breed for varieties with better nutritional profile and greater resistance to stress factors and diseases. In addition, tomatoes and tomato-based foods have benefited from recent technological advances in processing and preservation methods, which have enabled the development of shelf-stable high-quality foods. Therefore, both tomato production and processing are shifting toward more sustainable practices and more nutritious and healthy food products.
The valorization of tomato agro-industrial by-products is emerging as a promising research frontier. This approach aims to recover valuable compounds suitable for application in various sectors, including food, nutrition, and health, and is harmoniously aligned with circularity and sustainable development principles. Research continues to delve into the biological properties of these compounds, their functionality as ingredients, and their influence on food products, as well as their fate in the gastrointestinal tract and their health-promoting effects. Additionally, the impact of tomato-rich diets on different disorders and health conditions has been examined to fill gaps in existing knowledge.
This Research Topic aims to provide a comprehensive overview and update on recent advances on sustainable production and processing of tomatoes and tomato-based foods and dietary supplements, their bioaccessibility and bioavailability after simulated gastrointestinal digestion, and their biological activities and health-promoting effects. Through the open-access Frontiers platform, we welcome original research and review manuscripts and encourage all researchers working in this field to contribute and help shape this exciting future.
Keywords: Tomato-based foods, Tomato quality, Nutritional composition, Lycopene, Food processing, Preservation methods, Bioactive compounds, Gastrointestinal digestion, Cardiovascular health, Tomato quality traits, Tomato germplasm
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
