Dados do Trabalho

Título

Brazilian natural "energy drink" made from yerba mate tea and jabuticaba juice

Introdução

Yerba mate is consumed as a beverage through hot infusion (chimarrão and mate tea) or cold infusion (tererê). It contains a variety of organic and inorganic compounds, including caffeine and bioactive components such as phenolics and flavonoids, which offer health benefits. Tea is the second most consumed beverage in the world. The production of teas that promote health and well-being has increased, with formulations richer in beneficial properties and offering distinct flavors. These yerba mate-based beverages have been considered as "natural energy drinks," with consumption expanding worldwide. To add to the concept of natural and healthy, the diversity of Brazilian biomes enables the obtainment of foods and beverages that bring similar benefits. The use of native Brazilian fruits such as jaboticaba (Plinia trunciflora O. Berg) has potential for this purpose. Jabuticaba has a highly appreciated flavor and a high content of phenolic compounds, flavonoids, and anthocyanins.

Material e Métodos

This study aimed to formulate a chilled beverage using yerba mate as a base, enriched with jabuticaba juice, to incorporate flavors of native Brazilian fruits. Mate tea was prepared by infusing 10g of matured yerba mate (6 months) in 1L of potable water at 100°C for approximately 10 minutes. The jabuticaba juice was obtained using an extractor vessel. Formulations were obtained through factorial design for the blend of yerba mate tea (MT) + jabuticaba juice (JAB), establishing a minimum limit (60% MT and 20% JAB) and maximum limit (80% MT and 40% JAB). Total soluble solids content (°Brix), total titratable acidity, pH, color, and acceptance test were analyzed.

Resultados e Discussão

The parameters analyzed were altered depending on the quantity of jabuticaba added, imparting fruit characteristics to the beverage such as acidity, increased soluble solids, and coloration. These alterations were identified by evaluators in sensory analysis, highlighting acidity and sweetness for formulations with a higher quantity of JAB. In this sense, acceptance was higher in the formulation with a higher proportion of JAB (40%).

Conclusão

In this sense, acceptance was higher in the formulation with a higher proportion of JAB (60:40).