2019-01-162019-01-162018-11-07Benítez Jiménez, J.J., Castillo Hernández, P.M., Río, J.C.D., León-Camacho, M., Domínguez, E., Heredia, A.,...,Heredia Guerrero, J.A. (2018). Valorization of Tomato Processing by-Products: Fatty Acid Extraction and Production of Bio-Based Materials. Materials, 11 (11), 2211-1-2211-13.1996-1944https://hdl.handle.net/11441/81637A method consisting of the alkaline hydrolysis of tomato pomace by-products has been optimized to obtain a mixture of unsaturated and polyhydroxylated fatty acids as well as a non-hydrolysable secondary residue. Reaction rates and the activation energy of the hydrolysis were calculated to reduce costs associated with chemicals and energy consumption. Lipid and non-hydrolysable fractions were chemically (infrared (IR) spectroscopy, gas chromatography/mass spectrometry (GC-MS)) and thermally (differential scanning calorimetry (DSC), thermogravimetric analysis (TGA)) characterized. In addition, the fatty acid mixture was used to produce cutin-based polyesters. Freestanding films were prepared by non-catalyzed melt-polycondensation and characterized by Attenuated Total Reflected-Fourier Transform Infrared (ATR-FTIR) spectroscopy, solid-state nuclear magnetic resonance (NMR), DSC, TGA, Water Contact Angles (WCA), and tensile tests. These bio-based polymers were hydrophobic, insoluble, infusible, and thermally stable, their physical properties being tunable by controlling the presence of unsaturated fatty acids and oxygen in the reaction. The participation of an oxidative crosslinking side reaction is proposed to be responsible for such modifications.application/pdfengAttribution-NonCommercial-NoDerivatives 4.0 InternacionalAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/Agricultural by-productTomato pomaceValorizationFatty acidsBio-based polymersinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccess10.3390/ma11112211