Tomato products are increasing in popularity due to the scientific findings that lycopene, the major carotenoid pigment responsible for the red color in tomatoes, has anti-inflammatory and anti-carcinogenic properties.
Tomato juice can be made from the crushed tomato fruit taken their juice and then heated. Tomatoes are processed by preheating before consumed increase lycopene bioavailability in tomatoes. The ohmic heating technology in food processing is essentially a process in which food (liquid, solid, or mixtures between the two) is heated simultaneously by passing an electric current through it.
Many commercial manufacturers of tomato juice also add salt. Other ingredients are also often added such as sugar, garlic powder, onion powder and other spices. In the United States, mass produced of tomato juice began to be marketed in the mid 1920’s and became a popular breakfast drink a few years thereafter. Drinkable tomato juice is normally produced during the tomato season, when tomatoes ripen in commercial quantities. It is usually produced from selected tomato varieties having a solid content not less than 5 brix.
Tomato juice has the characteristics color and mildly acid flavor of tomatoes. It is served at any meal of the day as an appetizing first course, and it also fonds a variety of uses on cookery, such as preparation of jellied salads.
Lycopene absorption in human intestinal cells depends on administered matrix and on food preparation and processing conditions. It was reported that lycopene from tomato oleoresin capsules and tomato juice (processed tomatoes) was better absorbed from the intestine than lycopene from raw tomatoes.
Tomato juice
