Bebida funcional chá mate com pitanga e jabuticaba

Abstract

Yerba mate (Ilex paraguariensis) is a species native to South America, with a natural distribution in regions limited to Brazil, Paraguay and Argentina. Yerba mate is consumed as a drink through hot or cold infusion, typically known as "chimarrão" or "chá-mate" and "tererê", respectively. Yerba mate has a variety of organic and inorganic compounds in its chemical composition, including a series of bioactive components such as phenolic compounds and flavonoids. As with yerba mate, nutritional characteristics and bioactive compounds can also be found in native fruits, such as pitanga (Eugenia uniflora) and jabuticaba (Plinia cauliflora). Native fruits have a potential for production and consumption that has yet to be commercially exploited, limited by incipient studies into their value and use. The consumption of functional beverages has increased in recent years, and there has been great growth in the development of new products with different shapes and flavours. Considering these important characteristics presented by yerba mate, pitanga and jabuticaba, the aim of this study was to develop a functional drink from the infusion of yerba mate, with the addition of dehydrated pitanga and jabuticaba, as a proposal for an innovative product derived from mate tea, due to the demand for foods and drinks with functional appeal. An experimental design of mixtures for limited surfaces was proposed, with dehydrated jaboticaba peel and dehydrated pitanga pulp as variables, making up five formulations. Total soluble solids - TSS (ºBrix), total titratable acidity, pH, color, total phenolic compounds, individual phenolic compounds and tannins were analyzed. The results indicated a reduction in the levels of individual phenolic compounds, total phenolic compounds and total tannins with the addition of jabuticaba and pitanga due to the lower concentration found in the fruit. Even with the reduction, the indices were considered high. Jabuticaba had a greater influence on total phenolic compounds, while pitanga stood out more for individual phenolic compounds. In addition, the fruits contributed to an increase in acidity and soluble solids, which has an impact on sensory characteristics and the inhibition of deteriorating and pathogenic microorganisms. Regarding color properties, pitanga and jabuticaba added more luminosity to the drink, with pitanga having a greater impact. Pearson's correlation coefficients indicated highly positive correlations between total tannins, phenolic compounds and individual tannins in the presence of mate tea. Principal component analysis shows that total phenolic compounds, individual compounds and tannins have a strong tendency to be influenced by mate tea.