Development and Assessment of Ixora coccinea-Based Probiotic Carbonated Beverage

In recent years, the demand for non-dairy probiotic beverages has increased due to growing health consciousness and lactose intolerance among consumers. This study focuses on the development of a carbonated floral juice using Ixora coccinea flowers supplemented with the probiotic strain Lactobacillus acidophilus, aiming to enhance its functional and nutritional properties. Ixora coccinea, known for its rich phytochemical profile and therapeutic properties, was selected for juice extraction. The floral juice was prepared by blanching dried petals, followed by extraction using distilled water (1:50 g/mL), and then fortified with stevia and orange juice. Two formulations were prepared: Sample A (control, no probiotics) and Sample B (probiotic-inoculated). The probiotic culture was incubated in juice for 18 hours at 37°C before carbonation using dry ice and subsequent storage at 4°C.

The physicochemical analysis showed a gradual decline in pH and total soluble solids (TSS) over 30 days, with a more pronounced change in Sample B due to probiotic metabolism. Proximate analysis indicated that Sample B had increased levels of protein, vitamin C, and lipid content compared to the control. Microbial analysis confirmed that L. acidophilus remained viable above 8 log CFU/mL for up to four weeks, and no coliform contamination was detected. Sensory evaluation using a nine-point hedonic scale revealed that Sample B was more acceptable in terms of taste, aroma, and overall appeal.

In conclusion, the study demonstrates that incorporating L. acidophilus into Ixora coccinea floral juice not only enhances its nutritional value but also maintains sensory quality and microbial safety, making it a promising non-dairy carbonated probiotic beverage.