Journal of Scientific Research and Reports

The increasing global emphasis on wellness and functional nutrition has catalysed a paradigm shift in the beverage industry, steering innovation toward natural, plant-based formulations. In response to this trend, the present study aimed to develop and characterise a novel ready-to-serve (RTS) functional beverage incorporating Hibiscus rosa-sinensis, lemon (Citrus limon), and a traditional Indian Jaljeera spice mix. This blend was selected for its potential to deliver synergistic health benefits, including antioxidant activity, digestive support, and cardiovascular wellness. The study commenced with the procurement of food-grade, caffeine-free dried hibiscus flowers, fresh lemon juice, Jaljeera spice mix, and standard sweetening and diluting agents. Hibiscus tea was prepared through decoction, and three formulations (S0: 12.5%, S1: 15%, S2: 17.5%) were developed by varying the hibiscus extract concentration. The beverage was pasteurised at 71.8°C for 15 seconds and packaged aseptically. Sensory evaluation was conducted by a trained panel using a 9-point hedonic scale. Formulation S1 received the highest scores for taste, flavour, and overall acceptability, attributed to its balanced tartness and palatability. Interestingly, S0 was more visually appealing due to its lighter hue, indicating a potential trade-off between visual and gustatory preferences. Physicochemical analyses revealed that the optimised formulation (S1) had a Total Soluble Solids (TSS) of 11.0± 0.2°Brix, pH ranging from 3.0 to 4.0, titratable acidity of 0.45 ± 0.05%, and absorbance at 450 nm of 0.65 ± 0.03 au, confirming a moderately acidic and anthocyanin-rich profile. Antioxidant assays showed a DPPH radical scavenging activity of 71.2 ± 1.8%, Total Phenolic Content of 132.4 ± 3.5 mg GAE/100 mL, Total Flavonoid Content of 48.7 ± 2.1 mg QE/100 mL, and FRAP value of 310.5 ± 6.2 µmol Fe2+/100 mL. The beverage thus offers promising nutraceutical benefits, aligning with current consumer trends. Lemon provides citric acid and vitamin C, enhancing both flavour and preservation. Jaljeera spices contribute functional properties such as digestive support and enhanced palatability. The combined matrix demonstrated good physicochemical stability and consumer acceptability. This study underlines the potential for commercial application of hibiscus-based RTS beverages, emphasising the importance of balancing sensory and nutritional parameters. Future work should include shelf-life evaluation, microbiological stability studies, and scale-up trials. Additionally, bioavailability studies of the bioactive compounds and consumer acceptance testing across demographics are recommended. The formulation offers a culturally relevant, health-oriented alternative to carbonated and high-sugar beverages. Given its use of traditional Indian flavours and natural bioactives, the Hibiscus Lemon Jaljeera RTS beverage stands out as a viable candidate in the functional beverage segment. Its development contributes to the growing body of evidence supporting plant-based functional foods and opens avenues for nutraceutical beverage innovation in emerging markets.