## 3 Results and Discussion
They proved that despite the different behavior during in vitro digestion, the bioaccessibility of the bioactive compounds of both digesta was similar. Similar to our studies, an increase in phenolic content (c.a. 20%) was determined; however, it was slightly lower (20% vs. 34%). Contrary, the addition of 10% of inulin to tomato sauce decreased the bioaccessibility of phenolics by c.a. 30% [45]. Compared to the phenolics, the pigments were not so effectively released from the beverages (REF factors ranged from 1.11 to 2.03). The highest content of carotenoids was found in beverages enriched with green-leafy vegetables and fruits. The slight variation within chlorophylls and carotenoids, both in the raw beverages and their digests, may be mainly due to changes in the matrix composition (an addition of FSG reduces the content of other basic ingredients). Many studies also confirm that bioactive components, such as phenolics and plant pigments may interact, which influences their extractability [46]. It was proved that phenolics improve carotenoids' release from the matrix, improving carotenoids' bioaccessibility and suggesting that some synergistic mechanisms are overlapped. It was reported that co-digestion of carotenoid-rich vegetables (carrot, or baby spinach) with phenolic-rich vegetables increased the intestinal cellular bioaccessibility of carotenoids [46]. Such behavior was also observed in our study in the case of beverages enriched with lyophilized vegetables and fruits (especially P0V and P0F samples). On the other hand, carotenoids (unstable in light, acids and during processing) are protected by phenolics against oxidation, which was observed during digestion in vitro of mandarin pulp [47] or free lycopene and \(\beta\)-carotene [48]. Our study confirmed that low-molecular antioxidants are well bioaccessible in vitro. What is important, the contents determined in the fraction obtained after digestion in vitro were the result of not only the sum of ingredients, but also confirmed the presence of interactions. \begin{table}
\begin{tabular}{c c c c c c c c c c c c c c c c c} \hline  & \multicolumn{4}{c}{Raw Beverages} & \multicolumn{6}{c}{Digested In Vitro} & \multicolumn{6}{c}{Relative Bioseoseoseability Factors} \\  & \multicolumn{4}{c}{Total Phenololololololol}{c}{Chlorophyll \(a\)} & \multicolumn{4}{c}{Chlorophyll \(b\)} & \multicolumn{4}{c}{Cant  
The reducing power of beverages was mainly affected by the presence of the AGF (Figure 1A). The highest reducing power was determined for the P15F (105 TE mg/100 mL--a 2.7- and a 2.1-fold increase compared to the C and P0). It was also observed that the addition of FSG positively affected the reducing properties of the raw beverages. This tendency was not noted after digestion, where the values of reducing power seemed to be tailored by both FSG and lyophilized vegetables/fruit. What is important, the replacement of sprouted lentil flour with AGF allowed for increasing the activity of the potentially bioaccessible fraction. The release of peptides from legume flour during digestion in vitro was reported previously [49]. Generally, the compounds exhibiting reducing properties were bioaccessible: the REF values ranged from 1.1 (CV) to 2.6 (P0); however, a negative effect of FSG was visible. Figure 1: \(Cont.\)  
According to Figure 1B, the digests of AGF-based beverages represented a better ability to quench the ABTS radicals. The high bioavailability of antiradical compounds was evidenced by the REF coefficient, which ranged between 1.7 and 2.9. Generally, the best results were obtained for the beverages supplemented with green-leafy vegetables (activity ranged from 47 to 50 mg TE/100 mL). An increase was mainly associated with  
Figure 1: Reducing properties of the powdered beverages. (**A**)—Reducing power; (**B**)—Ability to quench ABTS radicals; (**C**)—Ability to quench OH-radicals; (**D**)—Chelating power.