One of the agro food businesses with the most impact is the production of tomatoes (Lycopersicon esculentum), which are produced annually at a global rate of 170 million tonnes, of which 127.5 million are used for fresh consumption and 42.5 million for industrial processing. The pomace skin, pulp, and tomato seeds are frequently present in larger concentrations in processed tomato products. They are great sources of Bioactive Compounds (BC), including vitamins, β-carotene, lycopene, and flavonoids, which can be utilised to make pharmaceuticals, food coloring, and other additives.

Clinical studies also support the beneficial effects of several compounds found in tomato pomace, such as lycopene, which fights reactive oxygen species and helps to prevent some non- communicable diseases in humans. In addition to their anti- oxidant activity, anti-inflammatory, anti-diabetic, anti-obesity, anti- microbial, anti-proliferation, anti-allergic capabilities, and the prevention of chronic disease, polyphenols are well known for their beneficial effects on health. Based on the evidence of their action, polyphenols are of interest to the nutraceutical, cosmetic, and food industries. Their global market was estimated at $757 million in 2015 and is expected to grow at a Compound Annual Growth Rate (CAGR) of 8.26% from 2014 to 2022. The supply of polyphenols will be significantly increased by the functional food and functional beverage segments, and the dietary supplement segment is anticipated to continue growing steadily over the forecast period due to an increase in the number of elderly people in various countries.

Because there aren't enough extraction processes that are both environmentally acceptable, affordable, and effective at preserving the functionality of volatile bioactive compounds, the use of food waste for the recovery of valuable bioactive compounds is frequently constrained. These limits of traditional extraction techniques have been overcome by the advent of numerous non-thermal new extraction techniques over the past 20 years. New extraction methods have been developed to get around the limitations and drawbacks of traditional extraction methods, including pressured liquid extraction, microwave extraction, enzyme extraction, supercritical fluid extraction, and pulsed electric field extraction.

Aim of this study is to identify and evaluate a method for extracting bioactive compounds from tomato pomace under freezing conditions for use in food fortification, and to compare it with some other extraction methods to determine the possibility of increasing the amount extracted from these compounds and maintaining their activity.