Article

Tomato juice nutritional profile

Authors:
  • Federal Research Centre of Nutrition, Biotechnology and Food Safety, Moscow
To read the full-text of this research, you can request a copy directly from the authors.

Abstract

Everyjuice contains a unique set of nutritive and biologically active substances, exhibiting the properties of the named fruit or vegetable. To characterize the nutritional profile of tomato juice, the literature data (including official reference books) and the results of studies of domestic industrially produced tomato juices conducted by the Russian Juice Producers Union (RSPS) and its members have been analyzed and summarized. From the point of view of providing a man with micronutrients and minor biologically active substances, tomato juice is a significant source of antioxidants-carotenoids and Vitamin E, as well as several minerals and trace elements. The amount of lycopene in a glass of tomato juice (200-250 ml) completely satisfies or exceeds the recommended daily intake of this carotenoid; the level of β-carotene in the same volume ofjuice provides about 20% of the recommended daily intake of Vitamin A; potassium and copper-12-15%, magnesium, iron, manganese and phosphorus-about 5%. Tomato juice is a source of dietary fiber, including soluble dietary fiber (pectin). A glass of tomato juice contains about 12% of the recommended daily intake of pectins and about 8% of dietary fiber. Wherein the calorie content of tomato juice is low-an average of 19 kcal/100 ml. The article continues a series of publications on juices nutrient profiles.

No full-text available

Request Full-text Paper PDF

To read the full-text of this research,
you can request a copy directly from the authors.

... After analysis of the chemical composition of tomatoes, we can come to the conclusion that carotenoids are characteristic indents of this particular type of vegetables [19]. We can use their content as a marker of authenticity of juices produced by direct pressing. ...
... The reason is the degradation of plastids during tomato wiping and the release of carotenoids [34]. At the same time, according to studies by other authors, the upper limit of the β-carotene content in tomatoes is almost twice as high as in tomato juices obtained by the method of recovery [19], which also correlates with the results of the study. ...
Article
Full-text available
The basis of modern analysis of the quality of juice products is a matrix approach. The essence of the matrix approach is to define a series of parameters, which comprehensively characterize the composition of juices. In this regard, it is important to study the content of individual biologically active components in addition to general quality parameters in evaluation of juices. The content of individual biologically active components depends on the origin of raw materials and technology of processing. Analysis of the chemical composition of tomatoes showed that carotenoids are characteristic nutrients inherent to this particular kind of vegetables. In this regard, we propose the content of β-carotene as the most acceptable criterion for identification. We studied quality of tomato juices by organoleptic and physical-and-chemical parameters (soluble solids content, total acidity, mass fraction of pulp and β-carotene content) in order to confirm a method of production of tomato juices, namely, the method of recovery or direct pressing. The profile analysis showed that the most positive parameters were in the juices of «EosBio» TM and «Galicia» TM, which makes us assert that their production technique was direct pressing. We established that the mass fraction of soluble solids, titratable acids and pulp met the requirements in all samples. The largest mass fraction of pulp was in the juices of «Galicia» TM – 30.80 and «EosBio» TM – 24.23. This data confirms that the method of production of these juices was direct pressing. We established that the content of β-carotene in the juices of «Sandora» TM, «Rich» TM and «Sadochok» TM produced by the method of recovery was in the range of 0.24–0.32 mg/100 g. At the same time, these values were significantly higher in the juices of «Galicia» TM and «EosBio» TM produced by the method of direct pressing, they were 0.589 and 0.591 mg/100 g, respectively. Thus, we confirmed the assumption about the connection between a production method and the content of β-carotene in tomato juices. We proposed using this parameter as a marker criterion for the identification of a technique for producing tomato juices
... And here some research reveals that certain nutrients are more biologically avail-able when they are consumed out of juices than out of fruits these juices are made of [7,8]. Overall, we can find more than 30 necessary nutrients and biologically active substances in juices [9][10][11][12][13][14]. ...
... According to these requirements, juice products are to be made of fresh fruits and vegetables or fruits and vegetables that are preserved fresh via physical effort on their edible parts and should preserve all the properties of fruit or a vegetable they are made of 5 . And here each juice should preserve its unique nutrient profile [9][10][11][12][13]. Experts who perform examinations are to have profound knowledge on natural composure of fruits, vegetables, and juices made of them, as well as great experience in juice products identification. ...
Article
Full-text available
Since 2010 The Russian Union of Juice Producers (RUJP) have been examining quality of juices that are sold on the Russian market. The basic goal here is to prevent manufacture and distribution of products that don't conform to legal re-quirements; to build up and maintain trust of consumers into juice products manufactured in the country; to create better conditions for fair competition. Since then, a control system has been built; is covers most juice manufacturers that work on the Russian market, procedures for research and results processing have been worked out and tested, and there is tight interaction between manufacturers, retailers and wholesalers, and state authorities responsible for control (surveillance). Quality monitoring system (QMS) is a structure created by the Russian Union of Juice Producers for accomplishing quality monitoring. QMS of the RUJP is similar to European systems for control over juices quality, such as EQCS (European Quality Control System for Juice and Nectars for Fruit and Vegetables), and SGF (Sure-Global-Fair). Annually the RUJP experts plan examinations (tests) of juices and decide on types of products that should be examined, a number of samples to be examined, and sampling criteria. Products to be examined are usually bought in retail outlets and they can be either manufactured by companies that are RUJP members or by side organizations. Products are purchased taking into account risk criteria worked out by the RUJP. There is an Expert Council that operates within the RUJP; its basic functions are to draw up examinations (tests) programs as per quality and safety criteria, assessment of marking and organoleptic properties of a product, as well as results of physical and chemical research. If any examination reveal a product that doesn't conform to legal requirements, the RUJP take action to stop its manufacturing and distribution on the market.
... They are made only from fresh raw material without the addition of water, concentrated juice, or artificial ingredients; hence, they are definitely more valuable than 'From Concentrate' juices. They provide the organism with substantially higher amounts of vitamins, minerals, dietary fiber, pectins, and many substances that are essential for health, e.g., antioxidants (flavonoids or carotenoids) [1][2][3]. Most of these juices are pasteurized to eliminate microorganisms present in the products. ...
Article
Full-text available
This paper presents the results of an experiment based on using a Glide-arc type plasma reactor operating at atmospheric pressure for the quality of fresh pressed tomato juice, variety Bekas. The impact of after-glow plasma gas (air) on the physicochemical, microbiological properties and morphology of the product’s samples was investigated. Five groups of juices characterized by different exposure times (30, 60, 120, 300 and 600 s), as well as untreated juice (as control) were used. The juice quality was assessed on days 1, 3, 5, and 10 of refrigerated storage. Significant increases were observed when Cold Atmospheric Plasma (CAP)-treated tomato juice was tested against total soluble solids, pH, lycopene, and vitamin C in comparison to the control treatments. Moreover, changes in the tested physicochemical values during the storage of juice subjected to the action of cold plasma did not progress as quickly as in the case of the control juice. A significant decrease was observed in total plate count, yeast, and mold after 300–600 s CAP treatment. The findings of the current study suggested that CAP treatment is a promising technique that could provide improved quality and stability during the processing of tomato juice with better physicochemical properties and bioavailable nutrients.
... По данным [30], при употреблении стакана томатного сока человек может практически полностью покрыть суточную потребность в ликопине, а по данным [31] -в витамине С на 60 %, в витамине А -на 23 %, в К, Са, Mn, Cr и Cu -на 13,5, 12, 10, 8 и 7 % соответственно, в витаминах В 1 , В 6 и фолиевой кислоте -на 7 %, в витаминах В 3 , В 2 , В 5 , минеральных солях Fe, Mg и P -около 5 %. Кроме того, томатный сок содержит как растворимые (пектины), так и нерастворимые (целлюлоза) пищевые волокна. ...
Article
New alcoholic and non-alcoholic beverages from non-traditional vegetable raw materials expand the domestic product range and allow food producers to develop new market segments. The present research objective was to summarize and analyze the current data on the use of tomatoes in alcohol production. The review covered Russian and foreign open access scientific publications and patents registered in Pubmed, E-library, Cyberleninka, Espacenet, and Patentscope in 2005–2021. Most publications featured tomato juice in soft drinks production as a means to increase their nutritional value, improve sensory profile, expand the product range, and develop new functional products, e.g., with antioxidant properties, for diabetic consumers, etc. Tomato pulp, juice, or puree is used in beer production. No publications featured the effect of tomato cultivars on the technical properties of the finished product. The analysis revealed the need to study the effect of red, yellow, and dark tomatoes on the sensory and physico-chemical quality of beer drinks. Another research prospect is a novel semi-finished product from tomato pomace that would increase the nutritional value of beer drinks.
... Carotenoids are the most abundant in tomatoes with the most common one being lycopene, followed by beta-carotene, gamma-carotene, lutein, phytoene, and a few other minor carotenoids [2,3] which have anti-cancer properties [4,5]. It is also a great source of carbohydrates, fiber and a small amount of vitamin A, vitamin B complex (thiamin, riboflavin, and niacin) and vitamin C [6] and is also rich in iron, copper, phosphorus, manganese and potassium [7]. ...
Chapter
Full-text available
Greenhouse vegetable cultivation offers one of the optimistic approaches to ensuring sustainable food and nutrition security in the tropics. Although greenhouse vegetable production is known to be costly, this system of production is gaining popularity and contributes to sustainable tomato production with improved fruit quality and productivity, which results in higher economic returns. Among vegetable crops, tomato is the most cultivated under this system. A study was conducted to identify suitable soilless media for regenerating tomato cuttings from axillary stem of tomato plants and to assess the agronomic performance of the regenerated cuttings under greenhouse condition. The tomato cuttings were raised using 100% rice husk biochar, 100% rice husk, 100% cocopeat, 50% biochar +50% cocopeat, 50% cocopeat +50% rice husk. Two tomato hybrid varieties (Lebombo and Anna) were used. Cuttings from axillary stems were compared with those raised from seed. A 2 × 2 factorial experiment was arranged in a Completely Randomized Design (CRD) with four replications. From the study, 100% rice husk biochar was found to induce root development in stem cuttings of tomato. However, no significant differences in yield and fruit quality were found between plants raised from seed and those from stem cuttings.
Article
Information about the nutritional value included by the manufacturer in the labeling of consumer packaging of foodstuffs contributes to an informed choice in the formation of the diet and is extremely important for the consumer. This information is the subject of special attention both on the part of nutrition specialists and on the part of state control (supervision) bodies. At the same time, methodological approaches to determining (evaluating) the content of carbohydrates in juice products as an important component of its nutritional value require additional elaboration. The aim of the work was to consider methods for determining (estimating) the content of carbohydrates in juice products and developing recommendations for their use. Material and methods. Methodical approaches to determining (estimating) the content of carbohydrates in juice products for the purpose of labeling consumer packaging have been considered. Determination (assessment) of the content of carbohydrates in 85 samples of juice products was carried out using calculation and analytical methods and the analysis of the data obtained has been done. Results. It has been established that the difference between the values of the carbohydrate content in juice products obtained by different methods can reach up to 20 percent. This is caused both by natural fluctuations in carbohydrate content in fruits and vegetables and, accordingly, in juices from them, and by the measurement uncertainty of the analytical methods used. The most accurate way to determine carbohydrates in juice products for consumer packaging labeling purposes is to measure and sum the content of individual sugars and sugar alcohols in the product. Next comes the calculation method based on data on the average content of sugars and sugar alcohols in industrial juices. Estimating the content of carbohydrates in a product by the determination of the content of soluble solids is the least accurate, while this method can be used with a sufficient degree of accuracy for juice products with a low juice content (10-20%). Conclusion. Methodological approaches have been developed to the choice of method for determining (estimating) the content of carbohydrates in order to label consumer packaging depending on the type of juice products. An analysis of the results obtained shows the need to specify the manufacturer's procedure for determining (evaluating) carbohydrates in products for the purpose of labeling them in the technical regulation of the Customs Union TR CU 023/2011 «Technical regulation for juice products from fruits and vegetables», as well as establishing possible deviations from those indicated in the labeling values.
Article
Since 2010 The Russian Union of Juice Producers (RUJP) have been examining quality of juices that are sold on the Russian market. The basic goal here is to prevent manufacture and distribution of products that don't conform to legal requirements; to build up and maintain trust of consumers into juice products manufactured in the country; to create better conditions for fair competition. Since then, a control system has been built; is covers most juice manufacturers that work on the Russian market, procedures for research and results processing have been worked out and tested, and there is tight interaction between manufacturers, retailers and wholesalers, and state authorities responsible for control (surveillance). Quality monitoring system (QMS) is a structure created by the Russian Union of Juice Producers for accomplishing quality monitoring. QMS of the RUJP is similar to European systems for control over juices quality, such as EQCS (European Quality Control System for Juice and Nectars for Fruit and Vegetables), and SGF (Sure-Global-Fair). Annually the RUJP experts plan examinations (tests) of juices and decide on types of products that should be examined, a number of samples to be examined, and sampling criteria. Products to be examined are usually bought in retail outlets and they can be either manufactured by companies that are RUJP members or by side organizations. Products are purchased taking into account risk criteria worked out by the RUJP. There is an Expert Council that operates within the RUJP; its basic functions are to draw up examinations (tests) programs as per quality and safety criteria, assessment of marking and organoleptic properties of a product, as well as results of physical and chemical research. If any examination reveal a product that doesn't conform to legal requirements, the RUJP take action to stop its manufacturing and distribution on the market.
ResearchGate has not been able to resolve any references for this publication.