## 4 Conclusions  
This study demonstrates that tomato by-products, including peels, seeds, and juice, are valuable sources of bioactive compounds that can be effectively utilized through innovative extraction and bioprocessing methods. UAE-MAE proved to be an efficient technique for lycopene extraction from tomato peels, with optimal conditions (0.03 g/mL solid/liquid ratio, 500 W microwave power, and 600 W ultrasound power) yielding a lycopene content of 37.08 mg/100 g and an extraction efficiency of 91.20%. This method provides a sustainable alternative to conventional extraction techniques, reducing the processing time and solvent consumption while maintaining high recovery yields. Future research should focus on optimizing UAE-MAE for large-scale applications and ensuring the stability of extracted lycopene in food formulations. In the case of tomato seeds, UAE-MAE and PLE were identified as promising green extraction techniques for obtaining oil rich in lycopene and fatty acids. The extracted oil products were analyzed for lycopene and fatty acid contents, revealing that PLE produced the highest lycopene concentration (44.0 mg/100 g oil), with UAE-MAE also achieving notable levels. These methods demonstrated comparable efficiency to conventional techniques such as Soxhlet extraction and conventional stirring but with significantly reduced processing times and solvent usage. While Soxhlet extraction remains widely used, its extended processing time and high energy requirements limit its feasibility for large-scale applications. The adoption of UAE-MAE and PLE could lead to more sustainable and cost-effective oil extraction processes in the food and nutraceutical industries, contributing to resource efficiency and environmental sustainability. Fermentation of tomato juice into vinegar was also confirmed as an effective bioprocessing approach that retains lycopene and maintains acidity levels, which could offer functional benefits. The high acidity (5.42%) and lycopene content (9.19 mg/100 g) of the final vinegar product suggest its potential as a functional food ingredient with antioxidant properties. Future studies should explore ways to enhance the stability and sensory attributes of tomato-based vinegar while assessing its bioavailability and potential health benefits in real-world applications. While this study provides valuable insights into the valorization of tomato by-products, certain challenges remain that necessitate further research. The extraction and bioprocessing methods were developed and tested at a laboratory scale, and their scalability and economic feasibility must be evaluated for industrial implementation. Additionally, although the functional potential of the extracted bioactive compounds has been demonstrated, their stability and bioavailability in real-world food and supplement formulations need to be thoroughly assessed. Further investigations should focus on how effectively these compounds are absorbed, metabolized, and retained in the human body, as well as their degradation behavior during processing and storage. Stability studies should also explore environmental factors such as temperature, light exposure, and packaging conditions to optimize shelf life. Furthermore, advancements in encapsulation techniques and carrier systems could be explored to improve the controlled release and bioavailability of these compounds in functional foods and nutraceuticals. Future research should also explore alternative green solvents, advanced extraction techniques, and life-cycle assessments to improve both efficiency and sustainability. By addressing these aspects, the valorization of tomato by-products can be optimized for large-scale applications, contributing to the development of functional foods and nutraceuticals within a circular bioeconomy framework. Conceptualization, P.M.E., C.J.B. and M.K. ; methodology, P.M.E. and C.J.B. ; software, C.D., K.T.L., C.J.B. and M.K. ; validation, C.D., K.T.L., P.M.E. and C.J.B. ; formal analysis, C.D., K.T.L., P.M.E. and C.J.B.