Tomato juice production

Hello, my name is Kephas, I am doing a research on making tomato juice, I need a help on how to preserve it using natural spices, and if any pdf available please help me.

As a simple approach, the first step is to find out: what are the spices that are available in the region where this product development is carried out.
(1) Have you tried clove (essential oil) or powder
(2) how about rosemary, thyme or lavender (essential oils, or other formats)
(3) how about anise
(4) trying eugenol itself for preservation capability would be a good attempt
(5)mix of spices - anything on garlic, ginger (ratios)?
more natural materials, roots/stem based ingredients might be possible.
The most interesting aspect would be to identify a key AO from waste materials like papaya seeds, avocado seeds, fruit peels etc…hence options are plenty to try.

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