## 1 Introduction  
The fruit sector not only is looking for the possibility of improving its technological processes in order to preserve nutrients as much as possible, but also raw materials that, if properly processed, can expand the available range of wholesome food with health-promoting properties. In addition, processing often highly perishable fruit into longer-lasting, storable, and marketable products also allows for the addition of economic value to the raw materials used [1]. Fruits and their derived products are good sources of antioxidants which when consumed reduce the risk of inflammations, mutagenicity, and carcinogenicity [2]. Plant metabolites found in fruits have a direct impact on their sensory properties. The taste of fruits is directly influenced by primary metabolites (sugars and acids), and their aroma, colour, and health properties are influenced by secondary metabolites (polyphenols, terpenoids, aromatic substances) [3]. Rose fruits, apples, and strawberries are examples of foods with bioactive compounds and functional potential. Rose species have long been used for food and medicinal purposes in many cultures. Rose fruits are a rich source of polyphenolic compounds belonging to the group of natural antioxidants and other bioactive substances, includingtocopherol, bioflavonoids, \(\beta\)-carotene, ascorbic acid, lycopene, pectins, organic acids, tannins, sugars,amino acids, essential oils, triterpenoids, and steroids [4; 5; 6; 7]. The popularity of apples is associated not only with high taste values (fruits can be sweet or sour depending on the variety), but also with high dietary and health value. Apples (_Malus domestica_) are a source of polyphenol antioxidants, which occur in the form of flavonoids, flavanols, and their oligomers and polymers [8]. The presence of phenolic compounds, organic acids, and aromatic substances in apples may reduce the risk of chronic diseases such as cancer, type II diabetes, and cardiovascular diseases, and also have anti-allergic properties [9; 10]. Strawberries (_Fragaria x ananassa_ Duchesne) are very popular due to their desirable sweet taste, attractive aroma, and red colour. They are characterized by a high content of polyphenols, flavonoids, vitamin C, and minerals and therefore have an impact on human health and disease prevention [11; 12; 13; 14]. In the food industry, anthocyanins found in strawberries are used as natural pigments [13]. Strawberries have astringent and diuretic properties and therefore are described in many folk medicine sources and as a potential medicine [15]. Strawberry juices are used to treat inflammation of the nerves and lungs, and the paste is used in folk medicine to treat skin and wounds [16]. The antioxidants in strawberries may help reduce the risk of cardiovascular events and thrombosis [12; 16; 17]. Among fruit products, juices are characterized by high antioxidant potential. In Poland, apples and strawberries, rich in natural antioxidants, are very popular fruits for the production of juices. In terms of crop volumes, Poland is in the forefront of global and European producers of these types of fruit. In the production of strawberries, Poland was fifth in the world and second in the European Union and third in the world and first in Europe in the production of apples [18; 19]. Poland produces more than 3.6 million tons of apples annually and 195.6 thousand tons of strawberries [12; 18; 19]. The main factor in the limited use of rose fruits for juice production is the tart-sour taste of the raw material. Because of this, it is very difficult to obtain from rose fruits a product that is tasty and of good quality at the same time. Apple and strawberry juices are products that have high nutritional value, mainly due to the richness of phenolic compounds and easily digestible sugars, which influence the sweetness of the product [20]. Thus, apple juice or strawberry juice can be a good option to combine with rose juice in a formulation of mixed juice.