Development, analysis and functional application of fermented citrus beverage as a flavour base with lavender.

The present study explores the development, optimization, and characterization of a novel flavour system derived from spontaneously fermented citrus juices (orange and lemon). The research utilizes spontaneous fermentation to naturally develop acidity and complex flavour profiles, with salt concentrations (1% and 2%) optimized to manage microbial kinetics and sensory acceptability. Comprehensive physico-chemical, microbial, and sensory analyses revealed that fermentation significantly reduced pH and total soluble solids (TSS) while increasing titratable acidity, total phenolics, flavonoids, and antioxidant activity, thereby enhancing both functional potential and the development of a desirable sensory and flavour profile. The fermentation process contributed to the formation of complex flavour compounds, improving overall aroma, taste, and acceptability. Microbial monitoring confirmed the efficacy of these conditions in maintaining probiotic viability and ensuring microbial shelf-stability throughout storage, effectively suppressing spoilage-inducing organisms.
A distinct lavender and booster blend was separately developed to enhance the fermented citrus base. Through systematic optimization, an ideal synergistic balance of flavouring components was identified for aroma and taste, which, when incorporated into the fermented beverage, significantly enriched its overall flavour profile. Advanced headspace GC-MS analysis confirmed the presence of key volatile compounds, including linalool, linalyl acetate, limonene, and various terpenes, demonstrating the enhanced complexity achieved by this plant based sustainable and herbal integration.
This versatile flavour concentrate was successfully applied across diverse matrices, including sugarcane juice, black tea, and dairy-based products, consistently improving overall sensory scores and functional attributes. Furthermore, the stabilization of this composite flavour system into shelf-stable powders was achieved via freeze-drying and spray-drying, with freeze-drying demonstrating superior yield and quality retention. The findings highlight the efficacy of combining spontaneous fermentation with precise botanical infusion engineering to create value-added, stable, and sensorily-enriched functional ingredients for commercial food applications.