Desenvolvimento de bebida de chá mate (Ilex paraguariensis) adicionada de polpa de pitanga (Eugenia Uniflora L.)

Abstract

A beverage based on mate tea (Ilex paraguariensis) with the addition of pitanga pulp (Eugenia uniflora L.), a native Brazilian fruit, was developed with the aim of valuing local ingredients and creating a healthy, functional food product. Four formulations were evaluated with different proportions of mate tea and pitanga pulp (F1: 100% mate tea; F2: 90% mate + 10% pitanga; F3: 80% mate + 20% pitanga; F4: 70% mate + 30% pitanga). The samples underwent physicochemical, color (L*, a*, b*, Hue, and C*), and sensory analyses. Total phenolic content (TPC) and antioxidant capacity (TEAC) were also determined. Formulation F2 stood out for its superior sensory acceptance, presenting a balanced flavor with reduced bitterness and astringency. The addition of pitanga significantly modified the beverage’s color, resulting in darker and redder tones. Chemically, F1 showed the highest levels of phenolic compounds and antioxidant activity, although the addition of pitanga caused a slight reduction in these values without compromising the functional potential. It is concluded that the formulation with 10% pitanga offers the best balance between sensory acceptance and bioactive properties, representing a viable alternative for developing healthy, functional, and consumer-friendly beverages.