###### Abstract  
This study evaluates nutrients and health-promoting compounds responsible for antioxidant capacity in eight novel formulations based on lyophilized fruit and vegetable powders. The composition contained lyophilized carrot, pumpkin, lentil sprouts, raspberry, strawberry, and apple. The effect of functional additives on the antioxidant, nutritional, and functional characteristics of powdered beverages was determined in the powders and after rehydration followed by in vitro digestion. The antioxidant activity, phenols, vitamin C, and reducing power were significantly higher in the powders enriched with additives having potential functional properties. Furthermore, the analyses indicated that all the powdered formulations may be potential sources of total starch (100-112 mg/100 mL) and proteins (125-139 mg/100 mL). The designed powdered beverages after reconstitution exhibited high antioxidant content, reasonable consumer acceptance, and good in vitro bioaccessibility. The best results of antioxidant capacity were obtained for beverages enriched with raspberry, i.e., 10.4 mg Trolox equivalent (TE)/100 mL and 12.1 mg TE/100 mL rehydrated at 20 \({}^{\circ}\)C and 80 \({}^{\circ}\)C, respectively. Additionally, color characteristics were used as indicators of the quality of the powdered beverages. This research promotes the reduction of food waste, since whole plant tissues are used, thus allowing maximum exploitation of food raw materials; moreover, drying provides stable shelf life. p 20202025 May  
of fruits, vegetables, whole grains, and other plant foods for optimal nutrition, health, and well-being of consumers, rather than from dietary supplements. Fresh fruits and vegetables have high moisture content; hence, they may deteriorate within a short time if they are not handled appropriately. Similarly, the high costs of the distribution of these resources worldwide may contribute to the search for alternative novel products. Thus, fruit and vegetable powders could be a more practical form than their raw counterparts. Currently, these powders can be used not only as antioxidant-rich flavor enhancers for bakery [8], confectionery [3], and sweets [9], but also in diverse sauces, puddings, and garnishes, and as food ingredients for infants and children [10]. Moreover, fruit and vegetable powders are applied as intermediate products in the beverage industry, as functional food additives improving the nutritional value of foodstuffs, flavoring agents (in ice creams, yogurts, fruit bars), or natural colorants [11; 12]. For example, fruit and vegetable powders likewise serve as ingredients in instant noodles, dried soups, and other food recipes [13; 14]. Addition of natural colorants present in blueberry and cranberry fruit powders remarkably increased the attractiveness of breakfast cereal [11]. In turn, [PERSON], [PERSON], [PERSON], [PERSON], and [PERSON] [15] emphasized the suitability of guava and cashew-apple powders in the food industry to be used as high-dietary-fiber fortifiers. Currently, dried products are broadly used by food industries, and dynamic growth is observed in this chain. Consumers place more attention on healthy snacks or meals, which can be prepared quickly. In response to market demand, products that are easy to prepare and easy to eat are being produced. Powdered foods have a number of advantages, most importantly, a longer shelf life, a lower risk of contamination or microbial growth, and no need for refrigerated storage. Airtight packaging keeps the product fresh and unchanged for up to two years, without the need for preservative additives [3]. Of course, the quality of such a product has to be monitored at each step of its production (characteristic of raw material, technological changes, effect of storage). It was previously proven that uncontrolled introduction of new food products and supplements may generate a risk for consumers resulting from a presence of dangerous contamination such as mycotoxins, heavy metals, and pesticides [16; 17].