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.

https://www.mdpi.com/2076-3417/13/1/578/pdf?version=1672653008

Quality of Tomato Juice as Influenced by Non-Thermal Air Plasma Treatment

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.

https://doi.org/10.21603/2074-9414-2022-3-2390

Alcoholic Drinks with Tomato Products

/pdf/experience-of-business-community-on-how-to-detect-and-stop-3xr3ja101o.pdf

Experience of business community on how to detect and stop market distribution of juices not conforming to legal requirements

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

/pdf/defining-a-criteria-for-the-identification-of-a-technique-4dkyihuwcl.pdf

Defining a criteria for the identification of a technique for producing tomato juice

Every juice 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 of juice 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.

N A Beketova

Papers

Tomato juice nutritional profile