Design of a Plant-Based Smoothie: Exploiting Ingredient Complementarity for a Diversified (Poly)phenolic Profile...

Area of Science:

• Food Science
• Analytical Chemistry
• Nutritional Biochemistry

Background:

• Smoothies offer a route to increased fruit and vegetable intake but often lack analytical validation for phytochemical synergy.
• Current smoothie formulations rely on empirical blending rather than precise phytochemical profiling.

Purpose of the Study:

• To establish a methodological framework for designing functional plant-based beverages using advanced analytical techniques.
• To optimize ingredient selection for phytochemical complementarity and bioactive diversity in smoothie formulations.

Main Methods:

• Utilized a high-resolution LC-MS/MS strategy for targeted screening of 57 (poly)phenolic compounds.
• Performed phytochemical mapping of botanical matrices to guide ingredient selection.
• Developed a novel smoothie formulation based on analytical data.

Main Results:

• Achieved a total (poly)phenol concentration of 2947.68 ± 5.17 µg/g dry matter in the novel formulation.
• The formulation encompasses six major polyphenol subclasses: flavan-3-ols, hydroxycinnamic acids, flavanones, flavonols, flavones, and dihydrochalcones.
• Demonstrated that analytical fingerprinting enables strategic enrichment and diversification of phenolic compounds in food systems.

Conclusions:

• Analytical fingerprinting provides a robust method for the molecular design of functional foods.
• This evidence-based approach ensures a highly characterized and diversified phenolic spectrum in plant-based beverages.
• The study shifts beverage design towards verified nutritional properties and enhanced bioactive density.