Drying and Bioactive Compounds Extraction of Ripe and Unripe Yerba-Mate Fruits

Yerba-mate fruits (Ilex paraguariensis St. Hil), are a source of phytochemicals, but currently have low economic value. This investigation aims to study the changes during the physiological development of the fruits, the mass transfer in the drying process, and the composition of dried fruits and seed oil to upcycle and enhance their economic value and explore new product applications. The drying process was evaluated under: 60, 80 and 110 °C. The development of yerba-mate fruits was monitored over 90 days, showing increases in diameter, mass, and density, along with darkening and color shifts from green to blueish/reddish. Drying times decreased with increasing temperatures, unripe fruits exhibited higher drying rates, and diffusivity coefficient was primarily influenced by temperature. Phytochemical analysis revealed higher saponin levels in unripe fruits and higher anthocyanin content in ripe fruits, with drying temperatures affecting these compounds. Yerba-mate fruit development, drying conditions, and ripening stages impacted their phytochemical profiles and color, providing insights for optimized processing and use.