From green tomatoes to functional foods

In the context of agro-industrial by-product valorization and nutritional strategies based on natural bioactive compounds, a study by SSICAZ in Italy developed a polyphenol-fortified tomato juice using extracts from unripe green tomatoes (a processing by-product), evaluating its physicochemical, antioxidant, sensory, and storage properties. It was published in a special issue on “Bioactive Compounds in Food and Cosmetics Processing” of the scientific publication Molecules.  

Methodology
Polyphenolic extracts were characterized via spectrophotometric and HPLC analyses, then incorporated into base tomato juice. The product was pasteurized and stored for 6 months, with assessments at different time points.

Main results
– Total polyphenol content: increase from 40.97 to 82.45 mg GAE/100g in fortified juice; decrease to 71.44 mg GAE/100g after 6 months of storage
– HPLC analysis: confirmed higher levels of key phenolic compounds in fortified juice compared to control
– Antioxidant activity (DPPH): increased in fortified juice; pasteurization had limited impact, while storage caused a moderate reduction in bioactivity
– Colorimetric and sensory analyses: changes in color, aroma, and sweetness after storage, potentially relevant to consumer acceptance, despite overall stable composition

Implications
These results support the technical feasibility of producing polyphenol-enriched tomato juices from agro-industrial by-products, with positive outcomes for antioxidant properties and technological stability. The study contributes to functional food development, human health promotion, and the sustainability of agri-food systems.

Reference:

Galdi, G.; Mauro, E.; Rapacciuolo, M.; Sessa, M.I.; Varasano, G.; Sandei, L. Experimental Development of an Enriched Tomato Juice with Bioactive Extracts from Unripe Green Tomatoes. Molecules 2026, 31, 2210

Full text in free access at https://doi.org/10.3390/molecules31132210