A Review of Tomato Powder as a Sustainable and Nutritious Food Ingredient: Processing Technologies, Nutritional Value, and Applications

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.