## 1 Introduction  
It is well documented that the consumption of fresh fruits and products derived from them is highly beneficial from a nutritional and biological perspective. Adequate daily intake can play a pivotal role in the prevention of significant illnesses, including cardiovascular disease, cancer, diabetes, and obesity [1, 2, 3]. The lack of convenience is identified by consumers as a significant barrier to fruit consumption [4]. Fruit shakes and smoothies are a popular and convenient way of consuming fruit. The term \"smoothie\" is used to describe a blended beverage that typically contains fruit, juice, ice, yogburt, and milk or a milk substitute. The consumption of such beverages has the potential to markedly enhance the daily intake of antioxidants. Antioxidants are bioactive molecules that are found in a variety of fruits and can inhibit the oxidation of other compounds. Antioxidants play a significant role in the biological defence against degenerative diseases [5]. The function of antioxidants is to protect the fruit from oxidative damage, which is a crucial factor in determining the quality of the fruit. Smoothies are a healthy, tasty food product that can be consumed immediately and conveniently, thereby satisfying consumer demand. Consequently, their rapid growth in popularity has made them one of the fastest-growing food industries in the world [6]. The fruit processing industry typically employs thermal processing techniques to extend the shelf life and enhance the safety of the products in question [7; 8]. However, the temperatures used during processing (heat treatments between 60 \({}^{\circ}\)C and 100 \({}^{\circ}\)C to destroy target microorganisms or enzymes) typically have a detrimental impact on heat-labile components (e.g., vitamins, antioxidants, polyphenols), resulting in a reduction in nutrient content and deterioration of physico-chemical, rheological and sensory properties [9; 10; 11]. Concurrently, there is a growing consumer demand for minimally processed, high-quality, safe foods that are more similar to fresh products. Survey findings suggest that individuals in the European Union perceive minimally processed products to possess superior taste and appearance [12]. In response to the necessity of maintaining sensory, nutritional and health-preserving properties and to satisfy consumer needs, research is being conducted into non-thermal methods of food preservation, which serve as a promising alternative to thermal processes [13; 14]. Among the non-thermal processing methods, high hydrostatic pressure (HHP) processing offers the possibility of mild fruit preservation while affecting their sensitive components less than heat treatment [15]. The HPP treatment has been successfully applied to a variety of fruit-based products, including jams [16], pureses [17] and fruit juices [18]. The direct effect of HPP on the sensory properties of fruit preparations is minimal. HPP-treated products preserve the original colour, freshness, aroma, and taste of the fruit. Additionally, the colour change is minimal, and HPP extends the stability and shelf life of the products [14; 19; 20; 21]. Despite the fact that HHP processing has been used commercially for several years in a few countries besides Japan, it has not yet become a widespread practice within the food industry. European consumers demonstrate a positive response to HHP technology, perceiving it as a viable alternative to traditional pasteurisation methods for fruit juice [22]. The application of high hydrostatic pressure (HHP) typically involves the use of a pressure range of 100 to 600 MPa, which is sufficient to inactivate microbial vegetative cells and enzymes in foodstuffs at ambient temperature [23; 24]. Consequently, it may also result in a reduction of the energy consumption typically associated with heating and cooling processes [25].