###### Abstract
Formulation of new foods using natural products (i.e., plant-based ingredients) has the potential to confer several benefits; such products are lower in calories, fat, salt, phosphates, and other synthetic components but rich in fiber, antioxidants, and other bioactives [8]. In addition, their potential advantages as meal replacement, ready-to-eat, easy-to-prepare, and easy-to-swallow products should be mentioned. As a meal replacement, powdered beverages provide an easy solution to a balanced diet, which must contain carbohydrates, high-quality proteins, and other nutrients [18; 19]. Numerous studies analyzed instant powders and instant beverages, although the application of novel powdered beverages containing multiple bioactive ingredients in the same product is limited. Some examples include low-calorie and nutritive powdered sorghum drink mix [8], powdered cocoa beverages [20], or instant ginger beverages [21]. As demonstrated by [PERSON], [PERSON], [PERSON], [PERSON], and [PERSON] [22], among sprouted legumes, lentil sprouts contain many functional health-promoting components such as starch, proteins, and fiber. Additionally, they have a low glycemic index, slowly release glucose into the blood stream, and ensure a more stable insulin response [23]. For these reasons, lentils are suited to diabetic and overweight people. Similarly, there are many reports proving that pumpkin is a great source of natural complexes of soluble and insoluble fiber, fatty acids, vitamins, minerals, antioxidants, and other bioregulators [24]. It was demonstrated that dietary fiber from pumpkin pulp exhibits strong antioxidant, cholesterol-lowering, hypoglycemic, hepatotoxicity, and antidiabetic activities [25; 26; 27]. Carrot is rich in \(\beta\)-carotene, thiamine, vitamin B-complex, riboflavin, and minerals. Therefore, the use of powdered lentil sprouts, pumpkin, and carrot as a base for creating functional drinks seems to be the right choice. Furthermore, functional additives such as lyophilized strawberry (rich in phenolics 27.3 mg gallic acid equivalent (GAE)/g, vitamin C 12.1 mg/g), raspberry (total phenolic content (TPC), 21.7 mg GAE/g; vitamin C, 2.5 mg/g), and apple (TPC, 9.5 mg GAE/g) were well tested [10; 28; 29]. Berries are also reported to have antioxidant and anti-inflammatory biological properties [30; 31]. Apples contain pectins, dietary fibers, vitamins, and oligosaccharides. They are also a good source of different classes of phenolic compounds. Moreover, various studies identified chlorogenic, coumaric, coumaroylquinic, caffeic, ferulic, cinnamic, vanillic, gentisic, protochatehuic, and gallic acids in apples [32]. Such compounds play a remarkable role in antioxidant activity and represent many various benefits for human health. Consequently, the addition of fruits provides acceptable color and masks the undesirable taste of legumes [3]. An important step of the evaluation of food quality is assessment of the potential bioaccessibility of nutrients and bioactives. In general, in vitro gastrointestinal digestion is useful in assessing the bioaccessibility of food compounds with biological activity [23]. It was proven that the total concentration of individual elements in food does not reflect the real nutritional value of a diet, as the entire nutrient is very seldom digested and absorbed completely. Generally, the bioaccessible fraction refers to the amount of compounds or elements that are released from the matrix and are soluble in the gastrointestinal tract [33]. The aim of this study was to evaluate nutrients and health-promoting compounds and their antioxidant capacity in novel powdered beverages based on lyophilized fruit and vegetable powders. The effect of these additives on the functional properties and consumer quality of the beverages was determined in the powders and after rehydration followed by in vitro digestion.