A Thai team optimised bromelain-ultrasound extraction of tomato pomace. Fifteen percent bromelain with 30 minutes of ultrasound yielded 37,656.63 mg glutamic acid per 100 g, about fivefold above untreated pomace, alongside high phenolics, flavonoids and antioxidant measures. The extract showed low cytotoxicity and reduced NO and IL-6 in macrophage cells, but no human health benefit has been demonstrated.
Key findings
- The optimum was 15% w/w bromelain and 30 minutes of ultrasound. The extract contained 37,656.63 mg glutamic acid/100 g, 6,223 mg GAE/100 g phenolics and 5,996.12 mg QE/100 g flavonoids, with DPPH 70.18%, ABTS 84.82% and hydroxyl-radical 97.38% responses. RAW264.7 viability exceeded 80% at 100 micrograms/mL; NO and IL-6 fell, while TNF-alpha did not.
Why this matters globally
The process could reduce tomato-processing waste and create higher-value flavour or functional ingredients if scale-up, stability, food-matrix performance and safety are demonstrated.
Thai researcher contribution
Researchers from KMUTNB, KMUTT and Kasetsart University combined process engineering, food chemistry, protein analysis and cell biology.
Limitations to consider
Concentrations depend on weight basis and analytical definitions that should be checked in the full paper. Chemical antioxidant assays and cell-marker changes do not demonstrate anti-inflammatory benefit in humans. Digestion, bioavailability, sensory performance, bromelain allergenicity, shelf life and scale-up cost remain untested.