Development of Instant Smoothie Formulations Based on Enzyme-Hydrolyzed Pumpkin Purée and Processed Wild‑Growing Berries

Background: Despite growing consumer interest in functional smoothies, most existing formulations rely on fresh or frozen ingredients, which limits logistics and shelf life. The use of dry instant formats based on enzyme-hydrolyzed pumpkin purée to enhance β-carotene bioavailability remains underexplored. Furthermore, systematic data on the synergistic combination of enzyme-hydrolyzed pumpkin with processed products of Siberian wild berries (sea buckthorn and lingonberry) in instant beverages are currently lacking. This study addresses this gap by scientifically substantiating the formulation of instant smoothies that integrate nutritional value, a resource-efficient approach, and targeted sensory characteristics.

Purpose: To develop formulations for instant smoothie-type beverages based on dried enzyme-hydrolyzed pumpkin purée (EHP), enriched with extracts and pomace of sea buckthorn and lingonberry, aiming to achieve high sensory quality, ensure target levels of β-carotene, and evaluate the techno-functional and synergistic effects of plant-based ingredient combinations.

Materials and Methods: The research objects included: dried EHP; dried sea buckthorn and lingonberry extracts; and powders obtained from sea buckthorn and lingonberry pomace. Physicochemical parameters (moisture content, polyphenols, β-carotene, acidity) and functional-technological properties (water-holding capacity, fat-holding capacity, wettability, bulk density) were determined. Sensory analysis was performed using the profile method (n=10) on a 5-point scale with weighting coefficients. Statistical processing was carried out using ANOVA, Tukey's test, Mann–Whitney U test, and Spearman's rank correlation analysis (p < 0.05).

Results: The optimal concentration of EHP in the ready-to-drink beverage was substantiated at 12% (60 g per 100 g of dry mix), providing a thick consistency and β-carotene content of 1.32 mg per serving (26.4% of the daily requirement). Six formulation variants were developed. The highest comprehensive sensory score (4.88) was obtained for the sample combining sea buckthorn and lingonberry extracts. The β-carotene content in the samples ranged from 0.53 to 1.03 mg/100 g, providing 26.6–51.6% of the daily requirement per serving. A strong positive correlation was identified between polyphenol content and sensory evaluation (ρ = 0.81; p < 0.05).

Conclusion: The formulation of an instant smoothie (based on EHP, sea buckthorn extract, and lingonberry extract) with high sensory properties and nutritional value has been substantiated. The feasibility of utilizing both wild berry extracts and their secondary processing products (pomace) for creating functional beverages has been demonstrated. The product is recommended for optimizing the nutritional status of the population, including those residing in extreme climatic conditions.

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