Smoothies are an increasingly popular way of consuming fruits and the industry is focusing on the increment of shelf life and the maintenance original color and the content of bioactive compounds. The aim of the present study was to evaluate how formulation and storage conditions (6 months at 4 or 20 °C) of different pomegranate smoothies affected on functional compounds. Phenolic compounds, antioxidant capacity (ABTS, FRAP) and color of 12 different smoothies were studied. The study was completed evaluating the effect of ratio purée:juice (60:40 or 40:60), pomegranate cultivar (Mollar de Elche or Wonderful) and fruit purée (quince, jujube, or fig) on studied smoothies. The smoothies before storage presented high values of total polyphenolic content (TPC): 247–314 mg/100 g fresh weight (fw), 2939–3920 mg/100 g fw, and 3809–5324 mg/100 g fw, in fig, jujube and quinces pomegranate smoothies, respectively. A positive effect of the 40:60 ratio purée:juice, the Wonderful pomegranate juice storing at 4 °C was found on total polyphenolic content [sum of anthocyanins, flavanols, flavan-3-ols (as monomeric and dimeric), polymeric procyanidins and phenolic acids] and quality of smoothies (a* coordinate) being only a reduction of 30.1%, 13.1% and 9.5% in fig, jujube and quinces smoothies, respectively.

冰沙是一种越来越流行的食用水果的方式，该行业正致力于延长保质期以及保持原始颜色和生物活性化合物的含量。本研究的目的是评估不同石榴冰沙的配方和储存条件（在4或20°C下6个月）如何影响功能性化合物。研究了12种不同冰沙的酚类化合物，抗氧化能力（ABTS，FRAP）和颜色。该研究已经完成，评估了菜泥：果汁比例（60:40或40:60），石榴品种（Mollar de Elche或Wonderful）的效果。）和果泥（木瓜，枣或无花果）放在研究过的冰沙上。储存前的冰沙具有较高的总多酚含量（TPC）值：图中为247–314 mg / 100 g鲜重（fw），2939–3920 mg / 100 g fw和3809–5324 mg / 100 g fw，枣和石榴冰沙分别。发现酱汁与果汁的比例为40:60（在4°C下储存的奇妙石榴汁）对总多酚含量（花青素，黄烷醇，黄烷-3-醇（以单体和二聚体形式），聚合原花青素和酸和果汁的冰沙质量（a *坐标）分别仅降低了30.1％，13.1％和9.5％。