LAUSR

Objectives The study aimed to develop a protocol for producing a beverage from Codonopsis javanica (C. javanica) (red ginseng) root extract, incorporating additives to enhance its overall sensory appeal. Key parameters, including triterpenoid saponin content, °Brix, pH, suspended solids, and moisture, were analyzed. Sensory evaluations were conducted to optimize the formulation, and the microbial safety of the final product was assessed. Methods Dried C. javanica roots were ground into powder and extracted using enzyme-assisted extraction with viscozyme® L. The extract was analyzed for triterpenoid saponin content, °Brix and pH, and the powder was measured for moisture content. Optimal heating conditions for suspended solid content were determined at three heating temperatures (70 °C, 75 °C and 80 °C) for 8 and 12 min, respectively. Different ratios of red ginseng extract to water (7:3, 8:2, 9:1 and 10:0), as well as varying concentrations of citric acid (0.0% and 0.1%), sucrose (8%, 10%, 12% and 14%), and honey (1% and 1.5%), were surveyed for sensory evaluation by a panel of testers. Product pasteurization (at 100 °C for 15 min) was performed to ensure microbial safety and microbiological standards were assessed after 28 days of storage. Results The optimal extraction method yielded a high °Brix (9.20), low pH (3.62), and a triterpenoid saponin content of 53.66 mg/100 g. Heating red ginseng extract at 80 °C for 8 min resulted in optimal suspended solid content. The most favourable sensory results were achieved with a dilution ratio of 8:2 (ginseng extract:water). The addition of 12% sucrose alone or 12% sucrose combined with 1.5% honey provided the best taste scores. Pasteurization ensured the absence of microorganisms, meeting national standards for non-alcoholic beverages. Conclusion The study successfully developed a red ginseng beverage with optimal sensory qualities and ensured microbial safety. The findings provide a foundation for further commercialization of red ginseng beverages, highlighting the importance of balanced formulations and proper processing techniques.