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.

Carotenoid content in tomato

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.

Tomato studies

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)

References____________________________________________________________________

(1) Przybylska S, Tokarczyk G. Lycopene in the Prevention of Cardiovascular Diseases. Int J Mol Sci. 2022 Feb 10;23(4):1957. doi: 10.3390/ijms23041957. PMID: 35216071; PMCID: PMC8880080.

Abstract. Cardiovascular diseases (CVDs) are the leading cause of human mortality worldwide. Oxidative stress and inflammation are pathophysiological processes involved in the development of CVD. That is why bioactive food ingredients, including lycopene, are so important in their prevention, which seems to be a compound increasingly promoted in the diet of people with cardiovascular problems. Lycopene present in tomatoes and tomato products is responsible not only for their red color but also for health-promoting properties. It is characterized by a high antioxidant potential, the highest among carotenoid pigments. Mainly for this reason, epidemiological studies show a number of favorable properties between the consumption of lycopene in the diet and a reduced risk of cardiovascular disease. While there is also some controversy in research into its protective effects on the cardiovascular system, growing evidence supports its beneficial role for the heart, endothelium, blood vessels, and health. The mechanisms of action of lycopene are now being discovered and may explain some of the contradictions observed in the literature. This review aims to present the current knowledge in recent years on the preventive role of lycopene cardiovascular disorders.

(2) Salem S, Salahi M, Mohseni M, Ahmadi H, Mehrsai A, Jahani Y, Pourmand G. Major dietary factors and prostate cancer risk: a prospective multicenter case-control study. Nutr Cancer. 2011;63(1):21-7. doi: 10.1080/01635581.2010.516875.

Abstract. The association between diet and prostate cancer (PC) risk, although suggestive, still remains largely elusive particularly in the Asian population. This study sought to further evaluate the possible effects of different dietary factors on risk of PC in Iran. Using data from a prospective hospital-based multicenter case-control study, dietary intakes of red meat, fat, garlic, and tomato/tomato products, as well as thorough demographic and medical characteristics, were determined in 194 cases with the newly diagnosed, clinicopathologically confirmed PC and 317 controls, without any malignant disease, admitted to the same network of hospitals. Odds ratios (ORs) and corresponding 95% confidence intervals (CIs) were obtained after adjustment for major potential confounders, including age, body mass index, smoking, alcohol, education, occupation, family history of PC, and total dietary calories. Comparing the highest with the lowest tertile, a significant trend of increasing risk with more frequent consumption was found for dietary fat (OR: 1.79, 95% CI: 1.71-4.51), whereas inverse association was observed for tomato/tomato products (OR: 0.33, 95% CI: 0.16-0.65). A nonsignificant increase in PC risk was revealed for dietary red meat (OR: 1.69, 95% CI: 0.93-3.06). For garlic consumption, a borderline reduction in risk was observed (OR: 0.58, 95% CI: 0.32-1.01; P = 0.05). In conclusion, our study supports the hypothesis that total fat may increase PC risk and tomatoes/tomato products and garlic may protect patients against PC.

(3) Effect of 12-Week Daily Intake of the High-Lycopene Tomato (Solanum Lycopersicum), A Variety Named "PR-7", on Lipid Metabolism: A Randomized, Double-Blind, Placebo-Controlled, Parallel-Group Study.  Nishimura M, Tominaga N, Ishikawa-Takano Y, Maeda-Yamamoto M, Nishihira J.  Nutrients. 2019 May 25;11(5). pii: E1177. doi: 10.3390/nu11051177.

Abstract. Tomato (Solanum lycopersicum) is a rich source of lycopene, a carotenoid that confers various positive biological effects such as improved lipid metabolism. Here, we conducted a randomized, double-blind, placebo-controlled, parallel-group comparative study to investigate the effects of regular and continuous intake of a new high-lycopene tomato, a variety named PR-7, for 12 weeks, based on 74 healthy Japanese subjects with low-density lipoprotein cholesterol (LDL-C) levels ≥120 to <160 mg/dL. The subjects were randomly assigned to either the high-lycopene tomato or placebo (lycopene-free tomato) group. Each subject in the high-lycopene group ingested 50 g of semidried PR-7 (lycopene, 22.0-27.8 mg/day) each day for 12 weeks, while subjects in the placebo group ingested placebo semidried tomato. Medical interviews were conducted, vital signs were monitored, body composition was determined, and blood and saliva samples were taken at weeks 0 (baseline), 4, 8, and 12. The primary outcome assessed was LDL-C. The intake of high-lycopene tomato increased lycopene levels in this group compared to levels in the placebo group (p < 0.001). In addition, high-lycopene tomato intake improved LDL-C (p = 0.027). The intake of high-lycopene tomato, PR-7, reduced LDL-C and was confirmed to be safe.

(4) Salehi B, Sharifi-Rad R, Sharopov F, Namiesnik J, Roointan A, Kamle M, Kumar P, Martins N, Sharifi-Rad J. Beneficial effects and potential risks of tomato consumption for human health: An overview. Nutrition. 2019 Jun;62:201-208. doi: 10.1016/j.nut.2019.01.012. Epub 2019 Jan 25. PMID: 30925445.

Przybylska S, Tokarczyk G. Lycopene in the Prevention of Cardiovascular Diseases. Int J Mol Sci. 2022 Feb 10;23(4):1957. doi: 10.3390/ijms23041957. 

Abstract. Cardiovascular diseases (CVDs) are the leading cause of human mortality worldwide. Oxidative stress and inflammation are pathophysiological processes involved in the development of CVD. That is why bioactive food ingredients, including lycopene, are so important in their prevention, which seems to be a compound increasingly promoted in the diet of people with cardiovascular problems. Lycopene present in tomatoes and tomato products is responsible not only for their red color but also for health-promoting properties. It is characterized by a high antioxidant potential, the highest among carotenoid pigments. Mainly for this reason, epidemiological studies show a number of favorable properties between the consumption of lycopene in the diet and a reduced risk of cardiovascular disease. While there is also some controversy in research into its protective effects on the cardiovascular system, growing evidence supports its beneficial role for the heart, endothelium, blood vessels, and health. The mechanisms of action of lycopene are now being discovered and may explain some of the contradictions observed in the literature. This review aims to present the current knowledge in recent years on the preventive role of lycopene cardiovascular disorders.