Development and health impact assessment of a novel functional probiotic beverage by fermenting hibiscus tea with coconut water

This study developed a probiotic beverage by fermenting hibiscus tea with coconut water using <i>Lactobacillus acidophilus</i> (10307). The strain demonstrated survival at pH-3.0 and pH-2.0, along with significant auto-aggregation (40.20 %), co-aggregation (23.0-11.60 %) and moderate hydrophobicity (1.38-38.38 %). It showed antimicrobial activity against pathogens and lacked hemolytic activity, confirming its safety. Fermentation induced significant physicochemical changes, reducing pH and increasing titratable acidity due to organic acid production. Phytochemical analysis revealed enhanced total phenolic content (7.80 to 14.0 mg GAE/100 mL) and flavonoid content (26.50 to 87.70 mg QE/100 mL). FTIR analysis indicated biomolecular alterations and sensory evaluation scored the beverage 6.90 on a 9.0-point hedonic scale. Additionally, the beverage exhibited strong antioxidant activities, scavenging DPPH and H₂O₂ radicals effectively. These findings highlight the potential of this fermented hibiscus tea and coconut water beverage as a functional drink with probiotic and antioxidant benefits.