Supercritical fluid extraction of yerba mate: Decaffeination, purification, encapsulation, and controlled release

Abstract

Ilex paraguariensis is a source of bioactive compounds, which have been demonstrated to mitigate neurological disorders and enhance athletic performance. This study aimed to decaffeinate yerba mate using supercritical fluid extraction, followed by caffeine purification. The purified extract was encapsulated in gelatin via spray drying, and its release profile was evaluated in simulated gastric fluid. A mathematical model was established to describe the release behavior of the encapsulated extract. The characterization of yerba mate leaves and extracts was conducted prior to and following purification via HPLC. The capsules were subjected to analysis using SEM, FTIR e TGA, while the release fluid was examined using ultraviolet spectroscopy. The optimized SFE process produced decaffeinated yerba mate and the resulting extract exhibited a caffeine purity of approximately 87 %. The capsules were observed to possess a spherical morphology and micrometric particle size, and the release profile was found to follow a first-order kinetic model.