ABSTRACT
Tomato is the second plant food most produced and consumed in the world. According to the data of the World Processors Tomato Council in 2013, 35 million metric tons of tomatoes were processed into different industrial products such as tomato puree, tomato paste, canned tomato, tomato sauce, diced tomato, and tomato juice [1]. In Spain, it is estimated that around 80% of the tomato production is destined to the tomato paste, whereas the other 20% is processed toward other tomato products [2]. Tomato juice is a product obtained from the fermentable but unfermented edible part of tomato fruit (Lycopersicum esculentum) having the characteristic color, avor, and taste typical of the fresh fruit [3]. Tomato juice is commercially available after applying different processes for preserving its nutritional properties and criteria of food safety. In contrast to other fruit juices, tomato juice is mainly consumed as beverage as an appetizer, and other ingredients are often added, such as salt, spices, olive oil, and vegetable oil. In addition, tomato juice is the main ingredient of different cold beverages, cocktails, and soups, which are made by mixing the tomato juice with other vegetables (onion, pepper, cucumber, garlic, celery, etc.), beef broth, clam broth, and alcoholic drinks.
