Development and Characterization of an Innovative Probiotic Fermented Beverage Based on Yerba Mate and Lychee Juice Using Saccharomyces boulardii

ABSTRACT

This study aimed to develop a probiotic fermented beverage based on yerba mate ( Ilex paraguariensis ), lychee juice, and Saccharomyces boulardii , and to evaluate the effects of refrigerated storage on probiotic viability, physicochemical characteristics, antioxidant activity, and sensory acceptance. Beverages were prepared using a 70:30 ratio of lychee juice to yerba mate infusion, fermented with S. boulardii , adjusted after fermentation to 4, 8, or 12 °Brix, and stored at 4°C for 28 days. During storage, total soluble solids, total phenolic compounds, ascorbic acid, and antioxidant activity gradually decreased, whereas ethanol concentration increased, particularly in formulations with higher soluble solids. The LM12 formulation (12 °Brix) maintained probiotic populations above the recommended minimum of 6 log CFU/mL throughout storage. It exhibited the highest levels of total soluble solids, total phenolic compounds, ascorbic acid, and antioxidant activity, as determined by the DPPH and FRAP assays. LM12 also achieved the highest sensory acceptance after 28 days of refrigerated storage. These findings demonstrate the feasibility of developing a novel plant‐based probiotic fermented beverage from yerba mate and lychee juice while indicating that fermentation conditions should be optimized to reduce ethanol production without compromising probiotic viability or functional properties.