Stability study of bioactive compounds from yerba mate extract encapsulated by ionic gelation and application of microparticles in fruit and cereal bars

Changes in consumer eating habits and consumption trends have shown a preference for foods combining convenience and healthiness. The objective of this work was to study the stability of yerba mate dehydrated microparticles and use them in fruit and cereal bars, aiming to increase the bioactive compounds as well as maintain their acceptance. Microparticles were produced by ionic gelation and dried in fluidized bed. Stability was analyzed according to colour changes and quantification of bioactive compounds for six weeks of storage at the temperatures of 25 °C and 35 °C. Fruit and cereal bar formulations added with yerba mate microparticles were developed, aiming to add bioactive compounds to such product. Stability was studied for 151 days using total phenolic compounds’ content and colour changes as parameters. Microencapsulation has shown to be appropriate to preserve the colour and compounds of interest from yerba mate extract, providing longer protection from time and temperature effects. Bars were submitted to acceptance test which, with respect to general evaluation, showed that samples added with dried microparticles had over 80% acceptance. The increase of bioactive compounds associated with product acceptance suggests the use of yerba mate, whether free or encapsulated, in fruit and cereal bars is feasible. • Ionic gelation followed by drying has proven to be appropriate for microencapsulation of yerba mate. • It was possible to determine the kinetic parameters of polyphenols and colour degradation of microparticles. • The increase in bioactive compounds suggests that the use of yerba mate microparticles is viable. • The acceptance of fruit bars made the use of yerba mate microparticles possible.