Quality of new healthy smoothies based on pomegranate and minor Mediterranean fruits

© 2019 International Society for Horticultural Science. All rights reserved.The intake of fruits and vegetables per day has been estimated to be lower than the recommended dietary intake (RDI). The international recommendation (WHO/FAO) reports a minimum of 400 g of fruit and vegetables per day to improve health, preventing chronic diseases such as heart disease, diabetes and obesity. A good option to increase the intake of nutrients and bioactive compounds is the consumption of fruit/vegetables based products, such as smoothies. The Mediterranean region of Spanish is considered as the European Union orchard, and it is specialized on tree-fruits, especially citrus trees. However, there other minor crops (i.e. figs, jujubes, and quinces), which have been historically farmed in this area, but which are certainly underutilized but have very interesting healthy properties (intense antioxidant capacity, mainly linked to high contents of phenolic compounds). Another fruit-tree typical of this region is pomegranate (Punica granatum L., `Mollar de Elche¿). The blend of juices of these fruits with puree made from other fresh fruits creating novel smoothies is a good opportunity to promote the consumption of these underutilized healthy fruits. The aim of this study was to determine their i) physicochemical parameters, ii) functional composition: pectin and vitamin C, and iii) antioxidant activity, in the studied smoothies. Apart from the high antioxidant activity, the obtained novel smoothies may influence the popularity of these fruits, even in groups with reduced fruit consumption, leading to higher consumer acceptance, higher product demand, and higher benefits for the farmers and fruit industry.