Tomato juice
Description
Beverage obtained by pressing/extracting ripe tomatoes (Solanum lycopersicum), sometimes with salt and acidity regulators (e.g., citric acid).
Bright red appearance with stable fine cloud; sweet–tart taste and natural umami from glutamate and nucleotides.
Commercial styles: from concentrate or not-from-concentrate (NFC); no-salt-added and organic variants exist.
Caloric value (per 100 g)
~15–25 kcal/100 g (typical ~17–20 kcal/100 g).
Average macros per 100 g: protein ~0.8–1.2 g, fat ~0.1–0.3 g, carbohydrate ~3–4 g (sugars ~2–3 g), fiber ~0.2–0.6 g.
Micronutrients (indicative): potassium ~200–300 mg, vitamin C ~8–20 mg (process/storage dependent), trace folates.
Lycopene (carotenoid): ~5–15 mg/100 g (often higher in heat-treated/from-concentrate products).
Key constituents
Organic acids: citric and malic (govern pH and sourness).
Carotenoids: predominant lycopene; β-carotene traces.
Nitrogenous compounds: glutamate and nucleotides (umami).
Pectins/polysaccharides: affect viscosity and cloud stability.
Minerals: K, Mg, Na (the latter varies with added salt).
Analytical markers: °Brix (soluble solids), pH (typical 4.1–4.4), titratable acidity (TA), viscosity, color (L*a*b*), NTU (turbidity).
Production process
Raw material: selected ripe tomatoes, washing and sorting.
Crushing → hot break (~85–95 °C) or cold break (~60–75 °C) to control pectin methylesterase and set viscosity.
Skin/seed separation (pulper), deaeration to lower DO, optional homogenization to stabilize cloud.
Adjustments: salt/citric acid as specified; pasteurization or HPP; aseptic filling in glass, can, or multilayer carton.
Quality managed under GMP/HACCP with CCP on thermal treatment, pH, seam/seal, and container integrity.
Sensory and technological properties
Color: deep red (varies by cultivar, lycopene content, and thermal profile).
Texture: fluid to lightly viscous; homogenization reduces serum–pulp separation.
Stability: acidic pH suppresses pathogens; main risks are yeasts/molds and heat-resistant spoilage if process control is inadequate.
Food uses
Ready-to-drink chilled; base for mocktails/cocktails, gazpacho, soups, quick sauces/ragù, and marinades.
For long cooking, vitamin C declines while lycopene remains relatively stable; add part at the end for fresher notes.
Nutrition and health
Low-calorie, negligible fat; a source of potassium and antioxidant carotenoids (lycopene).
Sodium: choose no-salt-added options for low-sodium diets.
Vitamin C is sensitive to heat/oxygen; losses increase with warmer, longer storage.
Quality and specifications (typical topics)
°Brix ~5–7 for NFC (or per spec for from-concentrate).
pH 4.1–4.4, TA in range; absence of flavor defects (scorched, metallic).
Microbiology: pathogens absent/25 g; low totals and yeasts/molds; validated shelf stability.
Foreign bodies: filtration/sieving + metal detection; closures validated (vacuum, can double seam).
Storage and shelf-life
Ambient if properly pasteurized/sterilized and packed in barrier containers; once opened, refrigerate at ≤4 °C and consume within 3–5 days.
Protect from light and oxygen to limit color and vitamin C loss.
Freezing is possible (expect some phase separation upon thaw).
Allergens and safety
Tomato is not a major EU allergen, though individual sensitivities exist.
Added salt must be declared; potential traces (e.g., celery, gluten) from mixed facilities should be controlled and labeled if applicable.
INCI functions in cosmetics
Related ingredients: Solanum Lycopersicum (Tomato) Fruit Extract, Lycopene (roles: antioxidant, skin conditioning, masking). For leave-on use, prefer purified fractions to minimize photosensitization risks.
Troubleshooting
Serum–pulp separation: low viscosity or insufficient homogenization → increase shear, optimize hot break, tune homogenization.
Dull color: oxidation/low lycopene → improve deaeration, inert headspace, use high-lycopene cultivars.
Off-balance acidity: TA/pH off-target → adjust with citric acid within sensory limits.
Overcooked flavor: excessive thermal load → shorten time/temperature or consider HPP.
Sustainability and supply chain
Upcycle skins/seeds (tomato seed oil, fibers); recover energy/heat; manage effluents to BOD/COD targets.
Recyclable packaging and temperature-controlled logistics; full traceability under GMP/HACCP.
Conclusion
Tomato juice delivers low calories, potassium, and lycopene, with broad culinary versatility. Quality hinges on raw material, thermal profile (hot/cold break), deaeration/homogenization, and protection from light/oxygen, ensuring a stable, safe, and sensorially consistent product.
Mini-glossary
°Brix — Mass percent of soluble solids; indicates concentration (sugars/acids).
pH — Measure of acidity/alkalinity; governs microbial stability and color.
TA — Titratable acidity; total acids, often expressed as citric acid.
DO — Dissolved oxygen; lowering DO limits oxidation and loss of vitamin C/aroma.
HPP — High pressure processing; “cold” pasteurization that better preserves aroma/color.
NTU — Nephelometric turbidity units; turbidity measurement.
aw — Water activity; fraction of “free” water—lower aw improves powder stability.
GMP/HACCP — Good Manufacturing Practice / Hazard Analysis and Critical Control Points; hygiene and preventive-safety systems with defined CCP.
CCP — Critical control point; step where control prevents/reduces a hazard (e.g., thermal treatment, pH, sealing).
BOD/COD — Biochemical/Chemical oxygen demand; indicators of wastewater impact.
FIFO — First in, first out; stock rotation prioritizing older lots.
Studies
The tomato is rich in vitamins A and C and lycopene , the pigment that turns it red and is being studied for the prevention of many types of cancer, as it has antioxidant properties.
It is referred to by many studies as a prevention for prostate cancer (1).
Tomato varieties are many, including: Solanum arcanum, Solanum cheesmaniae, Solanum chilense, Solanum chmielewskii, Solanum corneliomuelleri, Solanum galapagense, Solanum habrochaites, Solanum huaylasense, Solanum neorickii, Solanum pennelli, Solanum perivianum, Solanum pimpinellifolium.
GMO tomatoes. Tomatoes have also been genetically modified, but European legislation requires that the term GMO be indicated on the label. There is no distinction in the USA. In terms of the components contained in the transgenic tomato Calcium and Magnesium are more abundant than the natural tomato.
Health Benefits
Tomatoes have been associated with various health benefits, including the prevention of chronic diseases such as cancer, cardiovascular, and neurodegenerative diseases. The presence of antioxidants like lycopene plays a key role in these benefits.
Tomatoes have been associated with various health benefits, including the prevention of chronic diseases such as cancer, cardiovascular and neurodegenerative diseases. The presence of antioxidants such as lycopene plays a key role in these benefits.
Tomatoes are rich in vitamins A and C and lycopene, the pigment that produces the characteristic red coloring and is being studied for the prevention of many types of cancer, as it has antioxidant properties and plays a protective role for cardiovascular disease (1).
It is indicated by many studies as a prevention for prostate cancer (2), inhibits serum lipid peroxide production by improving the lipid profile (3)
