Design of a Plant-Based Smoothie: Exploiting Ingredient Complementarity for a Diversified (Poly)phenolic Profile Quantified by Targeted LC-MS/MS Analysis

Smoothies represent a promising vehicle for increasing fruit and vegetable consumption and bioactive diversity. However, their formulation often lacks a rigorous analytical validation of phytochemical complementarity. This study establishes a methodological framework for the design of potential functional plant-based beverages, centered on a high-resolution LC-MS/MS-driven strategy. Through a targeted screening of 57 (poly)phenolic compounds, a precise phytochemical mapping of diverse botanical matrices was performed to optimize ingredient selection based on chemical diversity rather than empirical blending. A novel formulation combining Granny Smith apple, green celery, dried green chicory, and peppermint leaves was developed to maximize both bioactive density and structural variety. The resulting matrix achieved a total (poly)phenol concentration of 2947.68 ± 5.17 µg/g dm, encompasses six major subclasses: flavan-3-ols, hydroxycinnamic acids, flavanones, Flavonols, Flavones, and Dihydrochalcones. The results demonstrate that analytical fingerprinting allows for the strategic enrichment of food systems, ensuring a highly characterized and diversified phenolic spectrum. This research shifts the focus toward the evidence-based molecular design of health-promoting foods with verified nutritional properties.

(poly)phenols; LC-MS/MS; bioactive compounds; fruit and vegetable-based smoothies; functional beverages.