Purpose of review <p>This study examines the development of smoothie formulations by combining fruits and vegetables to optimize bioactive properties. It also reviews recent advances in thermal and high pressure processing technologies that improve the shelf life of smoothies while maintaining bioactive potential.</p> Recent findings <p>Incorporating dietary fiber into the formulation of fruit smoothies could favor the retention of bioactive compounds in smoothies during their processing and shelf life. Recent studies show that it is feasible to incorporate fiber from post-harvest vegetable processing discards, thereby promoting circular economy practices.</p> Summary <p>The aim of this study is to develop strategies for formulating smoothies that fully or partially meet the daily requirement of specific bioactive compounds. It will also assess the potential shelf life of these products, taking into account the industrial processing technologies used, and provide insights into optimizing bioactive retention.</p>