Development of an Innovative and Functional Yerba Mate—Lychee Beverage: Sensory and Physicochemical Characteristics

ABSTRACT The development of functional beverages that combine bioactive compounds with sensory appeal is of growing scientific and industrial interest. This study evaluated mixed beverages formulated with varying ratios of lychee juice and yerba mate infusion to optimize physicochemical properties, antioxidant activity, and sensory acceptance. Five formulations were prepared (lychee:mate – 90:10 to 10:90). Analyses included pH, titratable acidity, color, viscosity, total phenolic content (TPC), antioxidant activity (DPPH, FRAP, ABTS), and mineral composition. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) interpreted the data, whereas flash profile (FP) and consumer tests assessed sensory characteristics and acceptance. PCA explained 88% of the variance, distinguishing samples by lychee and mate content. Lychee‐rich beverages were lighter, sweeter, more viscous, and higher in citric acid, whereas mate‐rich ones had greater TPC, antioxidant activity, and minerals. FP associated lychee with fruity aroma, sweetness, and smooth texture, and mate with bitterness, astringency, and darker color. All formulations showed good acceptance (scores ≈6), with F2 (70:30 lychee‐to‐mate) achieving the highest ratings for aroma, flavor, texture, and overall acceptance. Thus, the 70:30 formulation was identified as optimal, balancing antioxidant potential with desirable sensory attributes.