Mate tea with Lactobacillus probiotics: viability, chemical characterization and in vitro resistance to the gastrointestinal tract

To meet the consumer demand for functional drinks with bioactive compounds, this study aimed to evaluate addition of Lactiplantibacillus plantarum LP299V, Lacticaseibacillus rhamnosus GG and Lactobacillus acidophilus in mate tea. The viability probiotic bacteria, microbiological physicochemical characteristics, vitro resistance gastrointestinal tract antioxidant capacity teas were evaluated during 28 days. Unlike L. rhamnosus, did not remain viable product. characteristics maintained over time. Phenolic compounds tea containing identified by HPLC. There was stability phenolic flavonoid content At end assay, there 4.52 Log CFU/mL plantarum, suggesting that consumption 100 mL may provide > 6.0 probiotic. Mate can carrier plantarum. is an increase search consumers health at same time, a growing alternatives carriers probiotics, due individuals intolerance allergy dairy products, vegetarians others. This confirms possibility using tea, widely consumed Brazil, as positive making it attractive alternative beverage matrix.