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The processing of tomato fruit into puree, juices, ketchup, sauces, and dried powders generates a significant amount of waste in the form of tomato pomace, which includes seeds and skin. Tomato processing by-products, particularly seeds, are reservoirs of health-promoting macromolecules, such as proteins (bioactive peptides), carotenoids (lycopene), polysaccharides (pectin), phytochemicals (flavonoids), and vitamins (α-tocopherol). Health-promoting properties make these bioactive components suitable candidates for the development of novel food and nutraceutical products. This review comprehensively demonstrates the bioactive compounds of tomato seeds along with diverse biomedical activities of tomato seed extract (TSE) for treating cardiovascular ailments, neurological disorders, and act as antioxidant, anticancer, and antimicrobial agent. Utilization of bioactive components can improve the economic feasibility of the tomato processing industry and may help to reduce the environmental pollution generated by tomato by-products.

Currently, the stalks generated after cotton harvest is burnt in the field itself which results in soil fertility deterioration and environmental pollution. ICAR-CIRCOT, Mumbai has developed technologies for on-farm utilization of cotton stalks to restore soil fertility and bring additional remuneration to farmers by preparation of bio-enriched compost and cultivation of oyster mushroom using cotton stalks. The chipped cotton stalks of 3-4 cm in length were used for compost preparation. The bio-enriched compost was prepared from cotton stalks using microbial consortium within two months. The NPK level of cotton stalks compost was three times higher than farm yard manure. The application of 2 tonnes of cotton stalks compost per acre could sufficiently replace the requirement of 5 tonnes of farm yard manure in integrated nutrient management practice. The cost of production of one tonne of cotton stalks compost was Rs. 3000/- while market cost of farm yard manure ranges from Rs. 3000 to 3500/-. Thus, on an average, a farmer can save Rs. 9000/- per acre by replacing farm yard manure with cotton stalks compost. The hot water treated chipped cotton stalks of 3-4 cm length were used for oyster mushroom ( Pleurotus florida ) cultivation. The mushroom was cultivated by hanging bag technique during July to September, 2016. The average cropping period of mushroom was 27 days. About 130 g of mushroom was harvested from one kg of cotton stalks. The cost of production of one kg of oyster mushroom is Rs. 50 including spawn cost. The market value of oyster mushroom is Rs. 150/-. As an entrepreneurial activity, a cotton farmer can earn minimum of Rs. 1000/- for compost preparation while, Rs. 10,000/- for oyster mushroom cultivation from one acre of land, besides utilizing stalks generated in the field.

Adequate nourishment and sustenance of human body rely on the intake and absorption of sufficient dietary nutrients. Proteins derived from plant source are recently gaining popularity due to its increased popularity among vegetarian diet. Moreover, the negative impact of animal protein production on the environment and awareness to produce protein through sustainable means are gaining pace. Plant proteins are mainly serve the purpose of providing good health/nutrition and is recommended in various disease conditions, including heart diseases, diabetes, obesity and cancer. This review aims to delineate the recent developments on the extraction of protein from plant sources using conventional (solvent and alkali-based) and advanced green extraction technologies viz. biochemical extraction (single and concoction of enzymes), and physical extraction (ultrasound-, pulse electric field-, microwave- and high pressure-assisted extraction). It is evident from the findings that novel cell disruptive techniques are proven to be more efficient with respect to protein recovery and posing minimal environmental pollution. Utilizing efficient, cost effective, and eco-friendly techniques for protein extraction can help to decipher the key challenges faced by food processing industries.