{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,22]],"date-time":"2026-10-22T15:35:29Z","timestamp":1792683329427,"version":"4.5.0"},"reference-count":105,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2026,2,3]],"date-time":"2026-02-03T00:00:00Z","timestamp":1770076800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Tomatoes (Solanum lycopersicum L.) are among the most widely consumed and nutritious vegetables globally, being abundant in lycopene, carotenoids, phenolics, organic acids, vitamins, and several other bioactive and health-enhancing compounds. Tomato processing yields a substantial residue known as tomato pomace (TP), primarily composed of peels and seeds, along with a small quantity of pulp. This study investigates the potential of TP powder, rich in dietary fiber, lycopene, polyphenols, and other bioactive compounds, as a natural ingredient in semi-hard cheese. The cheese was enhanced with varying concentrations of TP (5%, 7%), and each variant was assessed for physico-chemicals, sensory properties, minerals, color, phytochemicals, and texture. Cheeses supplemented with TP showed elevated levels of phytochemicals (45.44\u201382.83 mg GAE\/100 g), greater antioxidant capacity (470.25\u2013977.41 \u00b5mol TE\/g), and higher fiber content (3.62\u20135.44%), while sensory acceptability remained acceptable at lower inclusion levels but decreased at 7% TP due to slightly bitter aftertaste. Textural analysis showed minimal changes in TP-enriched cheeses, suggesting that TP can be integrated into semi-hard cheese matrices without compromising quality. This study illustrates the feasibility of utilizing TP as an important ingredient in cheese manufacturing, aiding in waste minimization and fostering a circular economy within the food sector. The findings underscore TP\u2019s capacity to enhance dairy products, facilitating innovative and sustainable food solutions that advance health and environmental objectives.<\/jats:p>","DOI":"10.3390\/foods15030542","type":"journal-article","created":{"date-parts":[[2026,2,3]],"date-time":"2026-02-03T16:46:28Z","timestamp":1770137188000},"page":"542","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Utilization of Tomato Pomace Powder as a Bioactive Ingredient in Semi-Hard Cheese Production: A Study on Nutritional Profile and Sensory Qualities"],"prefix":"10.3390","volume":"15","author":[{"given":"Florina","family":"Stoica","sequence":"first","affiliation":[{"name":"Department of Pedotechnics, Faculty of Agriculture, Iasi University of Life Sciences, 700489 Iasi, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5637-4376","authenticated-orcid":false,"given":"Roxana Nicoleta","family":"Ra\u021bu","sequence":"additional","affiliation":[{"name":"Department of Food Technologies, Faculty of Agriculture, Iasi University of Life Sciences, 700489 Iasi, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6161-8822","authenticated-orcid":false,"given":"Iuliana","family":"Motrescu","sequence":"additional","affiliation":[{"name":"Department of Exact Sciences, Faculty of Horticulture, Iasi University of Life Sciences, 700489 Iasi, Romania"},{"name":"Research Institute for Agriculture and Environment, Iasi University of Life Sciences, 700490 Iasi, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5804-2786","authenticated-orcid":false,"given":"Gabriela","family":"R\u00e2peanu","sequence":"additional","affiliation":[{"name":"Department of Food Science, Engineering and Applied Biotechnology, Faculty of Food Science and Engineering, Dun\u0103rea de Jos University of Galati, 800201 Gala\u021bi, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Oana Emilia","family":"Constantin","sequence":"additional","affiliation":[{"name":"Department of Food Science, Engineering and Applied Biotechnology, Faculty of Food Science and Engineering, Dun\u0103rea de Jos University of Galati, 800201 Gala\u021bi, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3614-954X","authenticated-orcid":false,"given":"Irina Gabriela","family":"Cara","sequence":"additional","affiliation":[{"name":"Research Institute for Agriculture and Environment, Iasi University of Life Sciences, 700490 Iasi, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9680-5967","authenticated-orcid":false,"given":"Denis","family":"\u021aopa","sequence":"additional","affiliation":[{"name":"Department of Pedotechnics, Faculty of Agriculture, Iasi University of Life Sciences, 700489 Iasi, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gerard","family":"Jit\u0103reanu","sequence":"additional","affiliation":[{"name":"Department of Pedotechnics, Faculty of Agriculture, Iasi University of Life Sciences, 700489 Iasi, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,2,3]]},"reference":[{"key":"ref_1","first-page":"1475","article-title":"The Nutraceutical Effects OF Dairy Products Fortification with Plant Components: A Review","volume":"3","author":"Agric","year":"2016","journal-title":"Int. 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