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.
Int J Mol Sci. 2012;13(1):788-800. doi: 10.3390/ijms13010788. Epub 2012 Jan 13.
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.
马黛茶（Ilex paraguariensis A.St.-Hil.）叶自古以来就因其具有刺激性、抗氧化、抗菌和利尿作用而被使用，其主要成分为多酚类化合物。本工作的目的是开发一种创新性的、非乳制品的、功能性的、益生菌发酵饮料，使用马黛茶提取物作为天然成分，具有降胆固醇和保肝作用。在所使用的不同菌株中，嗜酸乳杆菌被选为最佳发酵菌株。蜂蜜的添加对嗜酸乳杆菌的生长有积极的影响，并且所配制的饮料在保质期内保持微生物稳定性。提取物中的关键成分包括黄嘌呤、多酚和其他具有潜在健康益处的抗氧化剂。还研究了咖啡因含量和抗氧化活性。与其他抗氧化饮料相比，该配方的咖啡因含量和抗氧化能力可达到可接受的水平。该产品的一个优势是符合有机认证的要求，同时在配方中不添加合成成分或防腐剂，提供咖啡因、其他植物兴奋剂和抗氧化化合物。与两种其他类似的商业饮料相比，感官分析表明该饮料具有良好的消费者接受度。因此，这种饮料可以作为益生菌消费的新的非乳制品载体，特别是对于素食者和乳糖不耐受的消费者。预计在功能性食品时代，此类产品将具有良好的市场潜力。
