###### Abstract  
The aim of this study was to investigate the effect of raspberry juice addition on the content of phenolic compounds and the antioxidant activity of wafers. The research was carried out on non-supplemented wafers (control) and wafers in which water was replaced with raspberry juice in the amount of 10%, 20%, 50%, 75% and 100%. The potential bioavailability of the phenolic compounds after in vitro digestion was also determined. As shown by the consumer assessment, wafers in which the water was replaced with 100% raspberry juice turned out to be the best variant of the enriched wafers. The content of total phenolic compounds, flavonoids, phenolic acids, and anthocyanins in the tested products increased with the increasing amount of raspberry juice added to the wafers. The fortification of the wafers with raspberry juice had a positive effect on the antioxidant activity, expressed as the ability to neutralize free radicals ABTS (2,2\({}^{\prime}\)-azino-bis(3-ethylbenzthiazolo-6-sulfonic acid)) and DPPH (di(phenyl)-(2,4,6-trinitrophenyl)iminoazanium), the ability to chelate iron ions, and as the reduction power. The simulated digestion increased the content of phenolic compounds and increased the antioxidant activity of the wafers. The ability to inhibit lipoxygenase and cyclooxygenase 1 and 2 (i.e., enzymes involved in the induction of inflammation), varied and depended on both the amount of raspberry juice added and the type of extract. rasberry juice; wafers; antioxidant activity; anti-inflammatory activity; consumer acceptance 10.390/foods10040791  
15 March 2021  
Accepted: 5 April 2021  
Published: 7 April 2021  
**Publisher's Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. **  
**Published: 7 April 2021**  
anthocyanins. Phenolic compounds are secondary plant metabolites with different molecular weight, structure, and chemical, biological, and physical properties [13]. In addition to their beneficial biological functions, phenolic compounds are closely related to sensory characteristics such as color, taste, and aroma [14]. There are two important groups of polyphenols in berries (e.g., raspberries). One is the flavonoids (especially anthocyanins and flavonoids). The other group is the phenolic acids, with ellagic acid as the most important antioxidant [15; 16]. Poland is the leading producer of raspberries in the world and in Europe (FAO, 2014). Due to the seasonality of harvesting and the short shelf life of these fruits, there is a need for quick processing thereof. A large proportion of the fruit is processed into juices, both in industrial and home settings [17; 18]. Fruit juices have long been an important year-round component of the human diet. Their popularity is associated with not only their taste, low calorific value, or the presence of easily digestible simple sugars and mineral salts, but also with the presence of biologically active ingredients such as vitamins C and E and polyphenic compounds [19]. Currently, food fortification with biologically active substances is becoming increasingly popular. Its aim is to increase the health quality of foods and to make the resulting products \"functional foods\". The growing public interest in healthy nutrition forces food producers to modify standard products in order to enhance their attractiveness and health-promoting properties [20; 21]. Plants rich in bioactive ingredients are particularly interesting additives to food products. This is mainly related to their natural origin and use in traditional medicine. Fruit juices have high nutritional and dietary values, and support the regulation of metabolism. It has been shown that phenolic compounds from juices are very well absorbed [22]. Confectionery products--especially shortbread cookies or wafers--are a good target for enrichment through the incorporation of various nutritional or bioactive ingredients [23; 24; 25].