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Naturally Caffeinated Functional Beverage Based on Grape Juice and Cryoconcentrated Yerba Mate Extract
Valter Oliveira de Souto1, Fábio Martins Campos1, Gabriela Sperotto1
1Postgraduation Program in Food Science and Technology, State University of Ponta Grossa, Paraná, Brazil.
Journal of Food Science
|May 26, 2026
Summary
Cryoconcentration effectively enriches yerba mate extract, boosting antioxidant capacity in mixed grape juice beverages. Formulation ratios significantly impact chemical, mineral, and sensory profiles, offering insights into nonthermal processing.
Area of Science:
- Food Science and Technology
- Nonthermal Processing
- Beverage Science
Background:
- Yerba mate and grape juice are rich in bioactive compounds.
- Nonthermal processing methods are sought for preserving food quality.
- Cryoconcentration is a potential nonthermal enrichment strategy.
Purpose of the Study:
- To investigate cryoconcentration's impact on mixed grape juice and yerba mate beverages.
- To analyze chemical, antioxidant, mineral, and sensory properties.
- To understand the influence of formulation proportions.
Main Methods:
- Cryoconcentration of yerba mate extract.
- Blending enriched extract with grape juice at various ratios.
- Comprehensive characterization: physicochemical, color, minerals, bioactive compounds, antioxidant activity, methylxanthines.
- Multivariate analysis using Principal Component Analysis (PCA).
Main Results:
- Cryoconcentration increased phenolic compounds and antioxidant capacity in yerba mate-enriched formulations.
- Higher grape juice proportion enhanced anthocyanins, total polyphenols, and sensory balance.
- Antioxidant activity varied by analytical method, indicating compositional differences.
- Methylxanthine content correlated with yerba mate extract concentration.
- PCA revealed distinct formulation clusters based on composition and properties.
Conclusions:
- Cryoconcentration is effective for concentrating bioactive compounds in yerba mate extract.
- Formulation ratio significantly influences the overall characteristics of mixed beverages.
- Nonthermal processing and ingredient ratios are key factors in developing functional beverages.
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