Ultra-refined yerba mate ( Ilex paraguariensis St. Hil) as a potential naturally colored food ingredient

Abstract

Ultra-refined yerba mate (URYM), with a final particle size of 5 to 12 microns, is an innovation in the market that aims to diversify and increase the consumption of yerba mate (Ilex paraguariensis St. Hil) through its practicality and versatility of preparation. The present work seeks to evaluate the potential for applying naturally colored URYM in food products. The nature of this study was exploratory, adopting a chemical approach (analysis of the antioxidant potential); physical approach (color stability) and sensory perception. URYM is a suitable naturally colored food ingredient with natural antioxidant appeal. Methanolic extraction of URYM (MEUR) was more efficient in scavenging DPPH radicals compared with aqueous extract of URYM (AEUR) (959.5 vs. 638.1 µmol Trolox g -1 ). No differences were found between AEUR and MEUR for total phenolic content in mg GAE g -1 (266.4 and 339.0, respectively) and scavenging of ABTS radicals in µmol Trolox g -1 (1008.9 and 1053.8, respectively). Water was able to extract phenolic compounds with antioxidant activity. Ice cream, juice, cake, and cookies emerged as the food products in which consumers used URYM in their homemade foods. With good color stability (no difference between L*, a* and b* parameters during the six-day) and good acceptance, cake with URYM added has a profile described as tasty, sweet, soft, and mate flavor. The results also demonstrated consumer interest in food products and ingredients with a healthy appeal.

Use of Bio-Waste of Ilex paraguariensis A. St. Hil. (Yerba mate) to Obtain an Extract Rich in Phenolic Compounds with Preservative Potential

“…Other factors can affect the chemical composition of plant matrices, especially genetic variability [10] in the environmental and cultivation codes: geographical origin, precipitation, elevation, soil composition, air pollution, and exposure to the sun [30]. Consequently, post-harvest processes such as sapeco and roasting performed on yerba mate lead to structural changes in its constituents [31].…”

“…Yerba mate contains a wide variety of bioactive compounds. However, despite significant knowledge about its composition and health benefits, the market for yerba mate remains limited [10].…”

Changes in the Physicochemical and Bioactive Properties of Yerba Mate Depending on the Brewing Conditions

“…Due to the richness of ingredients and their high content and biological activity, Yerba Mate is increasingly used as an ingredient of functional food, which is confirmed by the appearance of products with Yerba Mate additions on the market, such as pasta, bakery and pastry products, ice cream, smoothies and shakes, lemonades, dessert coffees, alcoholic cocktails, and others [ 38 ]. Due to the high caffeine content, it is also used in the production of energy drinks and various types of cold drinks [ 14 ]; however, both in South America and Europe, Yerba Mate is most often consumed as a traditional brew [ 2 , 4 , 5 , 16 ].…”