This study aimed to evaluate the effectiveness of yerba mate extract, both in its free and microencapsulated forms, in Vienna sausages, focusing on preserving their physical properties, antioxidant capacity, and antimicrobial activity during storage at 5°C and 12°C. The results demonstrated that microencapsulating yerba mate extract significantly reduced weight loss during sausage cooking, maintained antioxidant activity, and inhibited lipid oxidation more effectively than the free extract. Furthermore, yerba mate extract exhibited notable antimicrobial properties against pathogenic microorganisms, enhancing the microbiological safety of meat products. The analysis revealed that storage temperature significantly influenced the characteristics of sausages treated with yerba mate extract. Sausages stored at 5°C retained higher antioxidant activity, exhibited lower levels of oxidative compounds (TBARs), and showed more effective inhibition of microbial growth compared to those stored at 12°C. Regarding sensory acceptability, sausages containing free yerba mate extract were more similar to the control sample than those with the microencapsulated extract. These findings highlight the promising potential of yerba mate extract, particularly in its microencapsulated form, as a functional ingredient in sausages, contributing to physical stability, antioxidant protection, and antimicrobial properties during storage.

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