Tomato puree swirling with anthocyanin extracts

Tomato Puree Power-Up: How Anthocyanins Can Boost Your Health

Reese Marlowe in Health & Wellness December 2025 • 4 min read.

"Transform ordinary tomato puree into a functional food packed with antioxidants and anti-inflammatory properties. Discover the benefits of fortification with anthocyanin-rich extracts."

Tomatoes and tomato-based products are dietary staples, prized not only for their versatility in countless recipes but also for their inherent health benefits. Rich in antioxidants like carotenoids (lycopene and β-carotene) and phenolic compounds (naringenin and rutin), tomatoes also offer essential vitamins (A, C, and E) and minerals. These compounds are known to combat cellular damage and reduce the risk of chronic diseases.

Recognizing the potential to amplify these benefits, researchers have explored ways to enhance the nutritional value of tomato products further. One promising approach involves fortifying tomato puree with anthocyanins, potent antioxidants found in various fruits and vegetables. This simple addition can transform ordinary tomato puree into a "functional food," offering an even greater array of health-promoting properties.

This article delves into the science behind anthocyanin-fortified tomato puree, examining how different anthocyanin extracts impact its bioactive compound content, antioxidant capacity, and overall consumer appeal. Discover how this enhanced version of a kitchen staple can contribute to a healthier diet.

Unlocking the Potential: Anthocyanins and Tomato Puree

Tomato puree swirling with anthocyanin extracts

A recent study investigated the impact of fortifying tomato puree with anthocyanins extracted from black carrot, grape skin (Enocolor), elderberry, and mahaleb cherry. These extracts were chosen for their rich anthocyanin content, with the goal of creating a "functional tomato puree" (ftp) that surpasses the nutritional benefits of standard puree.

The study focused on several key areas:

Bioactive Compound Content: Measuring changes in phenolics and isoprenoids.
Antioxidant Capacity: Evaluating the ability to neutralize harmful free radicals.
In Vitro Biological Activities: Examining anti-inflammatory properties in cell cultures.
Consumer Acceptance: Assessing taste, color, and overall appeal.

The research team carefully analyzed these factors before and after pasteurization to understand how the heating process affected the stability and effectiveness of the added anthocyanins. This comprehensive approach provided valuable insights into the potential of anthocyanin-fortified tomato puree as a health-enhancing food product.

The Future of Functional Foods: A Tomato-Based Revolution?

The study's findings suggest that fortifying tomato puree with anthocyanins can significantly enhance its nutritional profile, boosting its antioxidant and anti-inflammatory properties. While consumer acceptance was generally high, the study also highlighted the importance of carefully selecting anthocyanin sources to avoid negatively impacting taste. For instance, the addition of Mahaleb at higher concentrations was less well-received due to its distinctive flavor profile.

Anthocyanins from black carrot extract proved particularly effective, demonstrating greater stability during pasteurization and a more pronounced anti-inflammatory effect. This suggests that certain anthocyanin sources may be better suited for tomato puree fortification than others.

Ultimately, anthocyanin-fortified tomato puree represents a promising avenue for creating functional foods that are both nutritious and appealing. By carefully considering the source and concentration of anthocyanins, manufacturers can create enhanced tomato products that contribute to a healthier diet and potentially reduce the risk of chronic diseases.

About this Article -

This article was crafted using a human-AI hybrid and collaborative approach. AI assisted our team with initial drafting, research insights, identifying key questions, and image generation. Our human editors guided topic selection, defined the angle, structured the content, ensured factual accuracy and relevance, refined the tone, and conducted thorough editing to deliver helpful, high-quality information.See our About page for more information.

This article is based on research published under:

DOI-LINK: 10.1016/j.foodchem.2017.08.057, Alternate LINK

Title: Techno-Functional Properties Of Tomato Puree Fortified With Anthocyanin Pigments

Subject: General Medicine

Journal: Food Chemistry

Publisher: Elsevier BV

Authors: C. Gerardi, C. Albano, N. Calabriso, M.A. Carluccio, M. Durante, G. Mita, M. Renna, F. Serio, F. Blando

Published: 2018-02-01

Everything You Need To Know

What are anthocyanins, and how are they used in this context?

Anthocyanins are potent antioxidants found in various fruits and vegetables. They are used to fortify tomato puree, enhancing its nutritional profile and transforming it into a "functional food." This means the tomato puree offers an even greater array of health-promoting properties, specifically boosting antioxidant and anti-inflammatory benefits.

Why is fortifying tomato puree with anthocyanins important?

Fortifying tomato puree is important because it enhances the health benefits of a common dietary staple. Tomatoes already contain beneficial compounds like carotenoids (lycopene and β-carotene) and phenolic compounds (naringenin and rutin), along with vitamins and minerals. Adding anthocyanins amplifies these benefits, turning the tomato puree into a more potent source of antioxidants and anti-inflammatory agents, which can help in combating cellular damage and reducing the risk of chronic diseases.

What specific sources of anthocyanins were used in the study, and what was evaluated?

A recent study investigated fortifying tomato puree with anthocyanins extracted from black carrot, grape skin (Enocolor), elderberry, and mahaleb cherry. These sources were selected for their rich anthocyanin content. The study assessed the impact on bioactive compound content, antioxidant capacity, in vitro biological activities (anti-inflammatory properties), and consumer acceptance to understand how the added anthocyanins affected the tomato puree's nutritional value and overall appeal. The pasteurization process was also analyzed to determine how heating affected the stability and effectiveness of the added anthocyanins.

What are the implications of fortifying tomato puree with anthocyanins?

The implications of fortifying tomato puree with anthocyanins are significant for both consumers and the food industry. For consumers, it offers a readily available and easily incorporated way to increase the intake of health-promoting compounds through a common food item. For the food industry, it opens opportunities for creating "functional foods" that provide enhanced nutritional value and potentially command a premium in the market. However, the study also highlights the importance of carefully selecting anthocyanin sources to avoid negative impacts on taste, like the mahaleb cherry at higher concentrations.

What were the key findings of the study on anthocyanin-fortified tomato puree?

The research team's findings suggest that fortifying tomato puree with anthocyanins can enhance its nutritional profile, boosting its antioxidant and anti-inflammatory properties. While consumer acceptance was generally high, the study also highlighted the importance of carefully selecting anthocyanin sources to avoid negatively impacting taste. The addition of Mahaleb at higher concentrations was less well-received due to its distinctive flavor profile.