{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,10]],"date-time":"2026-02-10T13:39:55Z","timestamp":1770730795091,"version":"3.49.0"},"reference-count":36,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2025,8,5]],"date-time":"2025-08-05T00:00:00Z","timestamp":1754352000000},"content-version":"vor","delay-in-days":4,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2025,8]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    This study developed a low\u2010caloric jam using tomato peels and pomace and characterized their antioxidant properties. Extracts were obtained using water, ethanol, and methanol solvents at 55\u00b0C for 30, 60, and 90\u2009min. Antioxidant analysis revealed that ethanol was the most effective solvent, followed by methanol and water. Tomato peel showed higher antioxidant activity than tomato pomace. FTIR analysis of tomato pomace extract showed C\uf8ffH stretching bonds. Jam formulations were prepared using tomato peel and pomace powders, and physicochemical analysis revealed significant variations in color, texture, pH, etc., due to treatments (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009\u2264\u20090.05). FTIR results showed weak peaks at 2924\u2009cm\n                    <jats:sup>\u22121<\/jats:sup>\n                    , indicating C\uf8ffH stretching bonds, which were slightly shifted to lower wave numbers, confirming the presence of bioactive compounds in the jam formulations.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.70477","type":"journal-article","created":{"date-parts":[[2025,8,5]],"date-time":"2025-08-05T10:55:04Z","timestamp":1754391304000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Eco\u2010Friendly Approaches to Low\u2010Calorie Jam Formulation Using Tomato Waste: An Innovative and Sustainable Strategy"],"prefix":"10.1002","volume":"13","author":[{"given":"Muhammad","family":"Hammad","sequence":"first","affiliation":[{"name":"Department of Food Science Government College University  Faisalabad Pakistan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ali","family":"Imran","sequence":"additional","affiliation":[{"name":"Department of Food Science Government College University  Faisalabad Pakistan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9047-9075","authenticated-orcid":false,"given":"Muhammad","family":"Afzaal","sequence":"additional","affiliation":[{"name":"Department of Food Science Government College University  Faisalabad Pakistan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Amar","family":"Shankar","sequence":"additional","affiliation":[{"name":"Department of Food Technology, School of Engineering and Technology JAIN (Deemed to Be University)  Bangalore Karnataka India"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"G. V.","family":"Sivaprasad","sequence":"additional","affiliation":[{"name":"Department of Basic Science &amp; Humanities Raghu Engineering College  Visakhapatnam India"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Qaswaa Yousif","family":"Jameel","sequence":"additional","affiliation":[{"name":"Department of Food Science, Colleges of Agricultural and Forestry University of Mosul  Mosul Iraq"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Faiyaz","family":"Ahmed","sequence":"additional","affiliation":[{"name":"Department of Basic Health Sciences, College of Applied Medical Sciences Qassim University  Buraydah Saudi Arabia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Musarrat","family":"Rasheed","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology NUR International University  Lahore Pakistan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Usman","family":"Naeem","sequence":"additional","affiliation":[{"name":"Department of Nutritional Sciences University of Lahore  Lahore Pakistan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0009-0000-2821-5423","authenticated-orcid":false,"given":"Mohd Asif","family":"Shah","sequence":"additional","affiliation":[{"name":"Department of Economics Kardan University  Kabul Afghanistan"},{"name":"Division of Research and Development Lovely Professional University  Phagwara Punjab India"},{"name":"University Centre for Research &amp; Development, University School of Business, Chandigarh University  Gharuan, Mohali Punjab India"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2025,8,5]]},"reference":[{"key":"e_1_2_15_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10040734"},{"key":"e_1_2_15_3_1","doi-asserted-by":"publisher","DOI":"10.14715\/cmb\/2021.67.1.19"},{"key":"e_1_2_15_4_1","first-page":"142","article-title":"Influence of Tomato Pomace Inclusion on the Chemical, Physical and Microbiological Properties of Stirred Yoghurt","volume":"15","author":"Al\u2010Qahtani N.","year":"2020","journal-title":"International Journal of Dairy Science"},{"key":"e_1_2_15_5_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11356-020-09835-5"},{"key":"e_1_2_15_6_1","doi-asserted-by":"publisher","DOI":"10.3389\/fsufs.2025.1507120"},{"key":"e_1_2_15_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.06.045"},{"key":"e_1_2_15_8_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.13896"},{"key":"e_1_2_15_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.resconrec.2020.104912"},{"key":"e_1_2_15_10_1","volume-title":"Approved Methods of the American Association of Cereal Chemists","author":"Committee AaOCCaM","year":"2000"},{"key":"e_1_2_15_11_1","doi-asserted-by":"publisher","DOI":"10.1007\/s43621-025-01073-4"},{"key":"e_1_2_15_12_1","volume-title":"The State of Food and Agriculture 2019: Moving Forward on Food Loss and Waste Reduction","author":"Fao","year":"2019"},{"key":"e_1_2_15_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2018.06.017"},{"key":"e_1_2_15_14_1","first-page":"2223","article-title":"Reconnoitring the Impact of Different Extraction Techniques on Ginger Bioactive Moieties Extraction, Antioxidant Characterization and Physicochemical Properties for Their Therapeutic Effect","volume":"32","author":"Hussain G.","year":"2019","journal-title":"Pakistan Journal of Pharmaceutical Sciences"},{"key":"e_1_2_15_15_1","doi-asserted-by":"publisher","DOI":"10.31083\/j.fbl2709259"},{"key":"e_1_2_15_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biteb.2020.100524"},{"key":"e_1_2_15_17_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12161-011-9250-0"},{"key":"e_1_2_15_18_1","doi-asserted-by":"publisher","DOI":"10.1177\/1082013210396092"},{"key":"e_1_2_15_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biortech.2020.122889"},{"key":"e_1_2_15_20_1","doi-asserted-by":"publisher","DOI":"10.1080\/19476337.2017.1383514"},{"key":"e_1_2_15_21_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13762\u2010016\u20101040\u20109"},{"key":"e_1_2_15_22_1","doi-asserted-by":"publisher","DOI":"10.1080\/09637486.2018.1489530"},{"key":"e_1_2_15_23_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods9121769"},{"key":"e_1_2_15_24_1","unstructured":"Patel N. andA.Naik.2013.\u201cStudies on Standardization of Pulp Proportion for Banana\u2010Pineapple Blended Jam During Storage.\u201d"},{"key":"e_1_2_15_25_1","doi-asserted-by":"publisher","DOI":"10.3109\/09637481003652872"},{"key":"e_1_2_15_26_1","doi-asserted-by":"publisher","DOI":"10.1002\/tcr.201800094"},{"key":"e_1_2_15_27_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010010\u20100023\u20107"},{"key":"e_1_2_15_28_1","first-page":"1298","article-title":"Antioxidant Capacity of Cactus Pear Fruit","volume":"5","author":"Roghelia V.","year":"2016","journal-title":"World Journal of Pharmaceutical Research"},{"key":"e_1_2_15_29_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.16078"},{"key":"e_1_2_15_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2019.104812"},{"key":"e_1_2_15_31_1","doi-asserted-by":"publisher","DOI":"10.1201\/b11726"},{"key":"e_1_2_15_32_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.12438"},{"key":"e_1_2_15_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jclepro.2025.145151"},{"key":"e_1_2_15_34_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365\u20102621.2010.02419.x"},{"key":"e_1_2_15_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2012.08.010"},{"key":"e_1_2_15_36_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694-021-01238-5"},{"key":"e_1_2_15_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.07.107"}],"container-title":["Food Science &amp; 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