AI Insight
This study investigates the physicochemical and rheological properties of mousses formulated with the addition of grape and tomato seed and skin powders, which are by-products of food processing. The research examines how incorporating these waste-derived ingredients affects the texture, viscosity, stability, and other measurable characteristics of the mousse products. The findings suggest that these agricultural by-products can be functionally integrated into food formulations without significant loss of product quality.
Why it matters
Valorizing grape and tomato processing waste into food-grade powder ingredients supports circular economy principles in the food industry and reduces agricultural by-product disposal burdens. This approach offers a practical pathway for enriching food products with bioactive compounds such as polyphenols and dietary fiber at low cost.