{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,16]],"date-time":"2026-04-16T10:33:53Z","timestamp":1776335633702,"version":"3.51.2"},"reference-count":40,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2023,2,23]],"date-time":"2023-02-23T00:00:00Z","timestamp":1677110400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FCT\/MCTES","award":["UIDB\/50006\/2020"],"award-info":[{"award-number":["UIDB\/50006\/2020"]}]},{"name":"FCT\/MCTES","award":["UIDP\/50006\/2020"],"award-info":[{"award-number":["UIDP\/50006\/2020"]}]},{"name":"FCT\/MCTES","award":["UID\/AGR\/04129\/2020"],"award-info":[{"award-number":["UID\/AGR\/04129\/2020"]}]},{"name":"Sociedade Ponto Verde\u2014Sociedade Gestora de Res\u00edduos de Embalagens, S.A., through the project entitled \u201cBioplastics and Edible, Vegan Films\u201d","award":["UIDB\/50006\/2020"],"award-info":[{"award-number":["UIDB\/50006\/2020"]}]},{"name":"Sociedade Ponto Verde\u2014Sociedade Gestora de Res\u00edduos de Embalagens, S.A., through the project entitled \u201cBioplastics and Edible, Vegan Films\u201d","award":["UIDP\/50006\/2020"],"award-info":[{"award-number":["UIDP\/50006\/2020"]}]},{"name":"Sociedade Ponto Verde\u2014Sociedade Gestora de Res\u00edduos de Embalagens, S.A., through the project entitled \u201cBioplastics and Edible, Vegan Films\u201d","award":["UID\/AGR\/04129\/2020"],"award-info":[{"award-number":["UID\/AGR\/04129\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Membranes"],"abstract":"<jats:p>Tomato pomace is a low-cost, renewable resource that has been studied for the extraction of the biopolyester cutin, which is mainly composed of long-chain hydroxy fatty acids. These are excellent building blocks to produce new hydrophobic biopolymers. In this work, the monomers of cutin were extracted and isolated from tomato pomace and utilized to produce cutin-based films. Several strategies for the depolymerization and isolation of monomeric cutin were explored. Strategies differed in the state of the raw material at the beginning of the extraction process, the existence of a tomato peel dewaxing step, the type of solvent used, the type of alkaline hydrolysis, and the isolation method of cutin monomers. These strategies enabled the production of extracts enriched in fatty acids (16-hydroxyhexadecanoic, hexadecanedioic, stearic, and linoleic, among others). Cutin and chitosan-based films were successfully cast from cutin extracts and commercial chitosan. Films were characterized regarding their thickness (0.103 \u00b1 0.004 mm and 0.106 \u00b1 0.005 mm), color, surface morphology, water contact angle (93.37 \u00b1 0.31\u00b0 and 95.15 \u00b1 0.53\u00b0), and water vapor permeability ((3.84 \u00b1 0.39) \u00d7 10\u221211 mol\u00b7m\/m2\u00b7s\u00b7Pa and (4.91 \u00b1 1.33) \u00d7 10\u221211 mol\u00b7m\/m2\u00b7s\u00b7Pa). Cutin and chitosan-based films showed great potential to be used in food packaging and provide an application for tomato processing waste.<\/jats:p>","DOI":"10.3390\/membranes13030261","type":"journal-article","created":{"date-parts":[[2023,2,23]],"date-time":"2023-02-23T04:32:33Z","timestamp":1677126753000},"page":"261","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":21,"title":["Recovery and Purification of Cutin from Tomato By-Products for Application in Hydrophobic Films"],"prefix":"10.3390","volume":"13","author":[{"given":"Andreia","family":"Sim\u00f5es","sequence":"first","affiliation":[{"name":"LAQV-Requimte, Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisbon, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7032-3436","authenticated-orcid":false,"given":"Isabel M.","family":"Coelhoso","sequence":"additional","affiliation":[{"name":"LAQV-Requimte, Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisbon, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4117-5582","authenticated-orcid":false,"given":"V\u00edtor D.","family":"Alves","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7784-0265","authenticated-orcid":false,"given":"Carla","family":"Brazinha","sequence":"additional","affiliation":[{"name":"LAQV-Requimte, Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisbon, 2829-516 Caparica, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,2,23]]},"reference":[{"key":"ref_1","unstructured":"FAO (2014). Mitigation of Food Waste: Societal Costs and Benefits, FAO."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"183","DOI":"10.1146\/annurev-chembioeng-062011-081014","article-title":"Green Chemistry, Biofuels, and Biorefinery","volume":"3","author":"Clark","year":"2012","journal-title":"Annu. Rev. Chem. Biomol. Eng."},{"key":"ref_3","first-page":"123","article-title":"Antimicrobial, Antioxidant and Phyto-Chemicals from Fruit and Vegetable Wastes: A Review","volume":"2","author":"Joshi","year":"2012","journal-title":"Intl. J. Food. Ferment. Technol."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"535","DOI":"10.1080\/07388551.2021.1873240","article-title":"Valorization of Fruits and Vegetable Wastes and By-Products to Produce Natural Pigments","volume":"41","author":"Sharma","year":"2021","journal-title":"Crit. Rev. Biotechnol."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Ben\u00edtez, J.J., Castillo, P.M., del R\u00edo, J.C., Le\u00f3n-Camacho, M., Dom\u00ednguez, E., Heredia, A., Guzm\u00e1n-Puyol, S., Athanassiou, A., and Heredia-Guerrero, J.A. (2018). Valorization of Tomato Processing By-Products: Fatty Acid Extraction and Production of Bio-Based Materials. Materials, 11.","DOI":"10.3390\/ma11112211"},{"key":"ref_6","unstructured":"Food and Agriculture Organization of the United Nations (2022, January 11). FAO Statistical Databases Online. Available online: http:\/\/apps.fao.org\/."},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Kakabouki, I., Folina, A., Efthimiadou, A., Karydogianni, S., Zisi, C., Kouneli, V., Kapsalis, N.C., Katsenios, N., and Travlos, I. (2021). Evaluation of Processing Tomato Pomace after Composting on Soil Properties, Yield, and Quality of Processing Tomato in Greece. Agronomy, 11.","DOI":"10.3390\/agronomy11010088"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"271","DOI":"10.1016\/j.anifeedsci.2009.09.004","article-title":"Evaluation of Tomato Crop By-Products as Feed for Goats","volume":"154","author":"Ventura","year":"2009","journal-title":"Anim. Feed Sci. Technol."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"2261","DOI":"10.3923\/javaa.2010.2261.2264","article-title":"Growth Performance in Beef Cattle Fed Rations Containing Dried Tomato Pomace","volume":"9","author":"Yuangklang","year":"2010","journal-title":"J. Anim. Vet. Adv."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"172","DOI":"10.1016\/j.tifs.2019.02.020","article-title":"Sustainable Valorisation of Tomato Pomace: A Comprehensive Review","volume":"86","author":"Lu","year":"2019","journal-title":"Trends Food Sci. Technol."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"529","DOI":"10.1016\/j.foodchem.2010.09.044","article-title":"Modelling the Stability of Lycopene-Rich by-Products of Tomato Processing","volume":"125","author":"Lavelli","year":"2011","journal-title":"Food Chem."},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Costa, A., Marques, M., Congiu, F., Paiva, A., Sim\u00f5es, P., Ferreira, A., Bronze, M.R., Marto, J., Ribeiro, H.M., and Sim\u00f5es, S. (2021). Evaluating the Presence of Lycopene-Enriched Extracts from Tomato on Topical Emulsions: Physico-Chemical Characterization and Sensory Analysis. Appl. Sci., 11.","DOI":"10.3390\/app11115120"},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Ali, M.Y., Sina, A.A.I., Khandker, S.S., Neesa, L., Tanvir, E.M., Kabir, A., Khalil, M.I., and Gan, S.H. (2021). Nutritional Composition and Bioactive Compounds in Tomatoes and Their Impact on Human Health and Disease: A Review. Foods, 10.","DOI":"10.3390\/foods10010045"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"5401","DOI":"10.1093\/jxb\/erx272","article-title":"Cutin from Agro-Waste as a Raw Material for the Production of Bioplastics","volume":"68","author":"Heredia","year":"2017","journal-title":"J. Exp. Bot."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"14955","DOI":"10.1021\/acssuschemeng.8b03450","article-title":"Sustainable Fabrication of Plant Cuticle-Like Packaging Films from Tomato Pomace Agro-Waste, Beeswax, and Alginate","volume":"6","author":"Tedeschi","year":"2018","journal-title":"ACS Sustain. Chem. Eng."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"33","DOI":"10.32732\/ase.2019.11.1.33","article-title":"Physical-Chemical Characteristics of Cutin Separated from Tomato Waste for the Preparation of Bio-Lacquers","volume":"11","author":"Cifarelli","year":"2019","journal-title":"Adv. Sci. Eng."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/S0304-4165(02)00510-X","article-title":"Biophysical and Biochemical Characteristics of Cutin, a Plant Barrier Biopolymer","volume":"1620","author":"Heredia","year":"2003","journal-title":"Biochim. Biophys. Acta\u2014Gen. Subj."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"592","DOI":"10.1104\/pp.20.01049","article-title":"An Ionic Liquid Extraction That Preserves the Molecular Structure of Cutin Shown by Nuclear Magnetic Resonance","volume":"184","author":"Moreira","year":"2020","journal-title":"Plant Physiol."},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Athanassiou, A. (2021). Sustainable Food Packaging Technology, Wiley.","DOI":"10.1002\/9783527820078"},{"key":"ref_20","unstructured":"Cigognini, I., Montanari, A., and De La Torre Carreras, R. (2015). Extraction Method of a Polyester Polymer or Cutin from the Wasted Tomato Peels and Polyester Polimer so Extracted. (WO2015028299A1)."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"113718","DOI":"10.1016\/j.indcrop.2021.113718","article-title":"Bioinspired Co-Polyesters of Hydroxy-Fatty Acids Extracted from Tomato Peel Agro-Wastes and Glycerol with Tunable Mechanical, Thermal and Barrier Properties","volume":"170","author":"Marc","year":"2021","journal-title":"Ind. Crops Prod."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/j.carbpol.2017.01.075","article-title":"Hydrophobic Edible Films Made up of Tomato Cutin and Pectin","volume":"164","author":"Manricha","year":"2017","journal-title":"Carbohydr. Polym."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"395","DOI":"10.1021\/acs.jafc.7b04528","article-title":"Emerging Chitosan-Based Films for Food Packaging Applications","volume":"66","author":"Wang","year":"2018","journal-title":"J. Agric. Food Chem."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"1819","DOI":"10.1016\/j.msec.2013.01.010","article-title":"Chitosan Based Edible Films and Coatings: A Review","volume":"33","author":"Elsabee","year":"2013","journal-title":"Mater. Sci. Eng. C"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"339","DOI":"10.1016\/j.carbpol.2012.04.031","article-title":"Functional Properties of Chitosan-Based Films","volume":"93","author":"Leceta","year":"2013","journal-title":"Carbohydr. Polym."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"889","DOI":"10.1016\/j.jfoodeng.2013.01.022","article-title":"Characterization and Antimicrobial Analysis of Chitosan-Based Films","volume":"116","author":"Leceta","year":"2013","journal-title":"J. Food Eng."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"528","DOI":"10.1016\/j.ijbiomac.2021.06.030","article-title":"Stearic Acid Esterified Pectin: Preparation, Characterization, and Application in Edible Hydrophobic Pectin\/Chitosan Composite Films","volume":"186","author":"Wang","year":"2021","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"100592","DOI":"10.1016\/j.fpsl.2020.100592","article-title":"Hydrophobic Edible Composite Packaging Membrane Based on Low-Methoxyl Pectin\/Chitosan: Effects of Lotus Leaf Cutin","volume":"26","author":"Ye","year":"2020","journal-title":"Food Packag. Shelf Life"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"613","DOI":"10.1016\/j.ijbiomac.2016.02.012","article-title":"Characterization of Chitosan-Nanoclay Bionanocomposite Active Films Containing Milk Thistle Extract","volume":"86","author":"Esmaiili","year":"2016","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"287","DOI":"10.1016\/j.foodhyd.2013.10.013","article-title":"Combined Effects of Two Kinds of Essential Oils on Physical, Mechanical and Structural Properties of Chitosan Films","volume":"36","author":"Peng","year":"2014","journal-title":"Food Hydrocoll."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1016\/j.polymdegradstab.2005.03.001","article-title":"Biopolymer Chitosan\/Montmorillonite Nanocomposites: Preparation and Characterization","volume":"90","author":"Wang","year":"2005","journal-title":"Polym. Degrad. Stab."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"1684","DOI":"10.1002\/app.22664","article-title":"Chitosan\/Clay Nanocomposite Film Preparation and Characterization","volume":"99","author":"Xu","year":"2006","journal-title":"J. Appl. Polym. Sci."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"1626","DOI":"10.1016\/j.procbio.2013.07.023","article-title":"Determination of the Extraction Kinetics for the Quantification of Polyhydroxyalkanoate Monomers in Mixed Microbial Systems","volume":"48","author":"Lanham","year":"2013","journal-title":"Process Biochem."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"8","DOI":"10.1016\/j.carbpol.2016.03.089","article-title":"Development and Characterization of Bilayer Films of FucoPol and Chitosan","volume":"147","author":"Ferreira","year":"2016","journal-title":"Carbohydr. Polym."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"3","DOI":"10.1016\/j.jid.2019.11.003","article-title":"Research Techniques Made Simple: Cutaneous Colorimetry: A Reliable Technique for Objective Skin Color Measurement","volume":"140","author":"Ly","year":"2020","journal-title":"J. Investig. Dermatol."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"269","DOI":"10.1016\/j.carbpol.2009.08.002","article-title":"Barrier Properties of Biodegradable Composite Films Based on Kappa-Carrageenan\/Pectin Blends and Mica Flakes","volume":"79","author":"Alves","year":"2010","journal-title":"Carbohydr. Polym."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"891","DOI":"10.18782\/2320-7051.4044","article-title":"Quality Characteristics of Freeze and Cabinet Dried Tomato Pomace","volume":"6","author":"Ahsan","year":"2018","journal-title":"Int. J. Pure App. Biosci"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"150","DOI":"10.1080\/09637486.2018.1489530","article-title":"Characterization of Tomato Processing By-Product for Use as a Potential Functional Food Ingredient: Nutritional Composition, Antioxidant Activity and Bioactive Compounds","volume":"70","author":"Borba","year":"2019","journal-title":"Int. J. Food Sci. Nutr."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"341","DOI":"10.1016\/j.jfoodeng.2004.10.038","article-title":"Flotation-Cum-Sedimentation System for Skin and Seed Separation from Tomato Pomace","volume":"71","author":"Kaur","year":"2005","journal-title":"J. Food Eng."},{"key":"ref_40","unstructured":"Mouw, T. (2022, January 20). X-Rite Color Management, Measurement, Solutions, and Software\u2014LAB Color Values\/Color Spaces. Available online: https:\/\/www.xrite.com\/."}],"container-title":["Membranes"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2077-0375\/13\/3\/261\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T18:40:18Z","timestamp":1760121618000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2077-0375\/13\/3\/261"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,2,23]]},"references-count":40,"journal-issue":{"issue":"3","published-online":{"date-parts":[[2023,3]]}},"alternative-id":["membranes13030261"],"URL":"https:\/\/doi.org\/10.3390\/membranes13030261","relation":{},"ISSN":["2077-0375"],"issn-type":[{"value":"2077-0375","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,2,23]]}}}