Experimental Development of an Enriched Tomato Juice with Bioactive Extracts from Unripe Green Tomatoes

The growing prevalence of chronic degenerative diseases has increased interest in nutritional strategies based on natural bioactive compounds such as polyphenols. This study aimed to develop a polyphenol-fortified tomato juice using extracts from unripe green tomatoes and to evaluate its physicochemical, antioxidant, sensory, and storage properties. Polyphenolic extracts obtained from tomato by-products were characterized using spectrophotometric and HPLC analyses and incorporated into tomato juice, which was then pasteurized and stored for six months. Total polyphenol content increased from 40.97 to 82.45 mg GAE/100 g, decreasing to 71.44 mg after storage; HPLC confirmed higher levels of key phenolic compounds in fortified juice. DPPH antioxidant activity increased in fortified juice compared to control, since pasteurization had limited effects but decreased after storage, with a moderate reduction in bioactivity. Colorimetric and sensory analyses showed changes in color, aroma, and sweetness after storage, potentially affecting consumer acceptance, although overall composition remained largely stable. Overall, results demonstrate the feasibility of producing a polyphenol-enriched tomato juice from agro-industrial by-products with improved antioxidant properties and acceptable technological stability. These findings support the valorization of tomato processing waste and suggest potential applications in functional food development, human health promotion, and the sustainability of agri-food systems' overall approach.