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Aqueous yerba mate extract was subjected to two successive cryoconcentration stages, and the enriched fraction (EMC1.5) was blended with SU at different proportions. The resulting beverages were comprehensively characterized in terms of physicochemical parameters, instrumental color, mineral composition, bioactive compounds, antioxidant activity, methylxanthine content (caffeine and theobromine), and sensory attributes, complemented by multivariate analysis using principal component analysis (PCA). Cryoconcentration significantly increased the concentration of phenolic compounds and enhanced antioxidant capacity in formulations with higher EMC1.5 proportions, highlighting the effectiveness of this low\u2010temperature process in preserving and concentrating bioactive constituents. In contrast, increasing the SU proportion promoted higher anthocyanin and total polyphenol levels and positively influenced sensory balance, reflecting the contribution of grape\u2010derived pigments and sugars. Antioxidant activity varied according to the analytical method applied, suggesting differences in phenolic composition and radical\u2010scavenging mechanisms between the matrices. Methylxanthine contents were strongly associated with EMC1.5, confirming yerba mate as the primary source of natural caffeine and theobromine. PCA indicated a separation trend among formulations according to their composition, suggesting that the SU\/EMC1.5 ratio was associated with differences in chemical profile, antioxidant activity, mineral composition, and sensory perception. Overall, the results indicate that cryoconcentration and formulation proportion influence the physicochemical and antioxidant characteristics of mixed plant\u2010based beverages, contributing to the understanding of nonthermal processing effects in food systems containing bioactive compounds.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71158","type":"journal-article","created":{"date-parts":[[2026,5,26]],"date-time":"2026-05-26T04:18:28Z","timestamp":1779769108000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Naturally Caffeinated Functional Beverage Based on Grape Juice and Cryoconcentrated Yerba Mate Extract"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8944-4860","authenticated-orcid":false,"given":"Valter Oliveira de","family":"Souto","sequence":"first","affiliation":[{"name":"Postgraduation Program in Food Science and Technology State University of Ponta Grossa  Paran\u00e1 Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"F\u00e1bio Martins","family":"Campos","sequence":"additional","affiliation":[{"name":"Postgraduation Program in Food Science and Technology State University of Ponta Grossa  Paran\u00e1 Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gabriela","family":"Sperotto","sequence":"additional","affiliation":[{"name":"Postgraduation Program in Food Science and Technology State University of Ponta Grossa  Paran\u00e1 Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Arthur Ludwig Fagundes da","family":"Silva","sequence":"additional","affiliation":[{"name":"State University of Rio Grande do Sul  Bento Gon\u00e7alves Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sheila Joviana","family":"Comparin","sequence":"additional","affiliation":[{"name":"Federal Institute of Education, Science and Technology of Rio Grande do Sul  Bento Gon\u00e7alves Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rog\u00e9rio Silva de","family":"Almeida","sequence":"additional","affiliation":[{"name":"Postgraduation Program in Food Science and Technology Federal University of Para\u00edba  Jo\u00e3o Pessoa Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Th\u00e1lita Cristyne de Oliveira","family":"Alves","sequence":"additional","affiliation":[{"name":"Federal University of Esp\u00edrito Santo  Vit\u00f3ria Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Joellington Marinho de","family":"Almeida","sequence":"additional","affiliation":[{"name":"Federal University of Esp\u00edrito Santo  Vit\u00f3ria Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nat\u00e1lia Miranda do","family":"Nascimento","sequence":"additional","affiliation":[{"name":"Federal Institute of Education, Science and Technology Fluminense  Fluminense Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ivar","family":"Wending","sequence":"additional","affiliation":[{"name":"Brazilian Agricultural Research Corporation  Embrapa Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marcelo","family":"Lazzarotto","sequence":"additional","affiliation":[{"name":"Brazilian Agricultural Research Corporation  Embrapa Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,5,25]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2018.02.005"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1186\/s40066\u2010017\u20100130\u20108"},{"key":"e_1_2_9_4_1","unstructured":"Andrade L. 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