Beverage of mate tea (Ilex paraguariensis) with pitanga (Eugenia uniflora) for enhanced sensory and nutritional benefits
Palavras-chave:
Yerba mate, Bioactive compounds, Antioxidant capacity, Native fruits, Sustainable innovationResumo
A novel beverage combining mate tea (Ilex paraguariensis) and pitanga pulp (Eugenia uniflora), a native Brazilian fruit, was developed to highlight local ingredients and create a healthy food product. Four formulations with varying proportions of mate tea and pitanga pulp were evaluated (F1: 100% mate tea, F2: 90% mate + 10% pitanga, F3: 80% mate + 20% pitanga, F4: 70% mate + 30% pitanga). Physicochemical, sensory, and color analyses were conducted, including parameters such as L*, a*, b*, Hue, chroma (C*), total phenolic content (TPC), and antioxidant capacity (TEAC). The addition of pitanga significantly altered the beverage’s color, making it darker and redder, and enhanced sensory attributes by reducing bitterness and astringency. Formulation F2 achieved the highest sensory acceptance, offering a balanced flavor profile. While F1 had the highest TPC and TEAC values, pitanga addition slightly decreased these metrics without compromising the beverage's antioxidant properties. Principal Component Analysis (PCA) revealed that sensory acceptance strongly correlated with flavor and sweetness, while physicochemical attributes such as antioxidant capacity had limited influence. The combination of mate tea and pitanga pulp provides an innovative, functional beverage with a sustainable profile, balancing health benefits and consumer preferences, particularly in the F2 formulation.
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