Next Article in Journal / Special Issue
Procyanidins from Wild Grape (Vitis amurensis) Seeds Regulate ARE-Mediated Enzyme Expression via Nrf2 Coupled with p38 and PI3K/Akt Pathway in HepG2 Cells
Previous Article in Journal
Invasive Fungal Infections in Patients with Hematologic Malignancies (Aurora Project): Lights and Shadows During 18-Months Surveillance
Previous Article in Special Issue
Antiproliferative and Apoptotic Effects Triggered by Grape Seed Extract (GSE) versus Epigallocatechin and Procyanidins on Colon Cancer Cell Lines
Article Menu

Export Article

Open AccessArticle
Int. J. Mol. Sci. 2012, 13(1), 788-800;

Development of an Innovative Nutraceutical Fermented Beverage from Herbal Mate (Ilex paraguariensis A.St.-Hil.) Extract

Bioprocess Engineering and Biotechnology Division, Chemical Engineering Department, Federal University of Paraná, Curitiba, PR 81531-991, Brazil
Research and Development Department, Incorpore Foods, Camboriú, SC 88340-000, Brazil
Post Graduation Program, Positivo University, Curitiba, PR 81280-330, Brazil
Author to whom correspondence should be addressed.
Received: 19 December 2011 / Revised: 31 December 2011 / Accepted: 5 January 2012 / Published: 13 January 2012
(This article belongs to the Special Issue Advances in Nutraceutical Research)
Full-Text   |   PDF [218 KB, uploaded 19 June 2014]


Herbal mate (Ilex paraguariensis A.St.-Hil.) leaves are traditionally used for their stimulant, antioxidant, antimicrobial, and diuretic activity, presenting as principal components polyphenolic compounds. The aim of this work was to develop an innovative, non-dairy, functional, probiotic, fermented beverage using herbal mate extract as a natural ingredient which would also be hypocholesterolemic and hepatoprotective. Among different strains used, Lactobacillus acidophilus was selected as the best for fermentation. The addition of honey positively affected the development of L. acidophilus and the formulated beverage maintained microbial stability during shelf life. Key ingredients in the extract included xanthines, polyphenols and other antioxidants with potential health benefits for the consumer. Caffeine levels and antioxidant activity were also studied. Acceptable levels of caffeine and large antioxidant capacity were observed for the formulation when compared to other antioxidant beverages. An advantage of this product is the compliance to organic claims, while providing caffeine, other phyto-stimulants and antioxidant compounds without the addition of synthetic components or preservatives in the formulation. Sensorial analysis demonstrated that the beverage had good consumer acceptance in comparison to two other similar commercial beverages. Therefore, this beverage could be used as a new, non-dairy vehicle for probiotic consumption, especially by vegetarians and lactose intolerant consumers. It is expected that such a product will have good market potential in an era of functional foods. View Full-Text
Keywords: probiotic beverage; herbal mate; caffeine; antioxidant activity; Lactobacillus acidophilus probiotic beverage; herbal mate; caffeine; antioxidant activity; Lactobacillus acidophilus
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

Share & Cite This Article

MDPI and ACS Style

Ferrari Pereira Lima, I.; De Dea Lindner, J.; Soccol, V.T.; Parada, J.L.; Soccol, C.R. Development of an Innovative Nutraceutical Fermented Beverage from Herbal Mate (Ilex paraguariensis A.St.-Hil.) Extract. Int. J. Mol. Sci. 2012, 13, 788-800.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Int. J. Mol. Sci. EISSN 1422-0067 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top