Abstract
Tomatoes (Solanum Lycopersicum) are fruits rich in bioactive substances, especially compounds with antioxidant characteristics. Tomato fruits are a source of vitamin C, having beneficial properties for health. Current indications lead us to the conclusion that tomato fruits are potential candidates for the study of bioactivity, as well as for functionally developed fruits. The activity of these bioactive compounds is to combat the activity of free radicals. Tomatoes are the most popular vegetable crop in the world. These vegetables are important due to their high contribution to human health and nutrition. The attractive colour and flavour of tomato have made it a dietary staple in many parts of the world One of the most popular options for consuming tomatoes is tomato juice. Raw tomato juice is known as a good energy drink, tasty, and filled with health benefits. The motivation, in this case, was to obtain food products with superior taste and nutritional properties that fall within the scope of food engineering. The main objective of our study was to obtain and reveal some physicochemical and nutritional properties of some varieties of raw tomato juice with the addition of green chillies and horseradish. These additions increased the antioxidant content of the juice and also improved the sensory characteristics of the two types of juice.
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