Evaluation of the Physicochemical and Microbiological Stability of Cocoa Honey-Flavored Mate Tea under Different Storage Conditions

Abstract

Cocoa is a versatile fruit, used by the food industry mainly for the production of chocolate, and cocoa honey, liquid extracted during the fermentation or pressing of cocoa, when combined with mate tea, results in a drink with remarkable sensory and commercial appeal. This study aimed to evaluate the physicochemical, microbiological and sensory stability of cocoa honey mate tea stored under two temperature conditions: ambient (CM1) and refrigerated (CM2), over 45 days. The results showed that the microbiological indices remained within acceptable limits throughout the storage period, ensuring food safety. The physicochemical analysis showed stability of titratable acidity in CM2, while CM1 presented slight reduction. The pH remained stable in both samples, similar to previous studies with mate tea-based beverages. There was a reduction in°Brix values in both conditions. The vitamin C content decreased in CM2 and increased in CM1. Sensory analysis indicated high acceptance in all attributes, without significant differences between the samples over time. In the face of this, it is important to continue the study to assess whether stability is maintained.