Functional Potency and Sensory Acceptability of Lemon–Honey Beverage Formulations

Functional Potency and Sensory Acceptability of Lemon–Honey Beverage Formulations | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Functional Potency and Sensory Acceptability of Lemon–Honey Beverage Formulations Yusma Indah Jayadi, Ahmad Sulaeman, Eny Palupi, Mira Dewi, Hardinsyah - This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-8096890/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract The combination of lemon and honey represents an acculturation of global and local ingredients with deep roots in the Nusantara jamu tradition. Lemon ( Citrus × limon (L.) Osbeck) is well recognized as a rich source of vitamin C, flavonoids, and phenolic compounds, while honey contributes phenolic acids and flavonoids that function as natural antioxidants, providing antimicrobial, anti-inflammatory, and immunomodulatory benefits. This study aimed to analyze the flavonoid, phenolic, and vitamin C contents of lemon–honey beverages and to evaluate their sensory characteristics using the Quantitative Descriptive Analysis (QDA) method. Beverage formulations were prepared following standardized procedures to preserve product safety, sensory quality, and bioactive integrity. Bioactive compounds were quantified through spectrophotometric assays, while QDA provided systematic sensory profiling. Statistical analysis was performed using one-way ANOVA with Duncan’s multiple range test at a significance level of p < 0.05. The results showed significant variation among formulations. Lemon with Acacia honey (F2) exhibited the highest total flavonoid content (25.12 ± 2.17 QE), phenolic content (432.63 ± 0.87 GAE), and vitamin C concentration (11.66 ± 0.41 mg/mL). QDA revealed that whereas F1 combined moderate sweetness and acidity with a smooth mouthfeel, making it the most preferred formulation. In conclusion, the incorporation of honey type strongly influenced both bioactive composition and sensory profiles. F2 demonstrated superior functional potency, while F1 achieved the best sensory balance, highlighting the need to harmonize functional and sensory qualities in developing functional beverages. Functional beverage Phenolic content Flavonoid content Vitamin C stability Quantitative descriptive analysis (QDA) Figures Figure 1 Figure 2 Figure 3 Figure 4 Introduction In its historical development, traditional medicine in Indonesia has been significantly influenced by foreign cultures, including India (Ayurveda), China (Traditional Chinese Medicine), and the Middle East (Arabic/Islamic/Thibbun Nabawi) ( 1 ). In Indonesia, traditional herbal drinks, commonly known as jamu , have long been recognized as an integral part of cultural heritage and preventive health practices ( 2 ). Jamu is typically prepared from roots, barks, leaves, and spices, reflecting the deep indigenous knowledge of utilizing natural resources for maintaining health ( 3 ). For centuries, jamu has been practiced and transmitted across generations to promote health, maintain bodily balance, and address various ailments ( 2 ). In a broader context, this concept aligns with the global category of herbal drinks, which have increasingly gained attention as alternative beverages with functional health benefits. Since ancient times, Indonesians have utilized various natural ingredients as refreshing agents and body balancers. Sour-tasting ingredients, such as tamarind ( Tamarindus indica ) ( 4 ), bilimbi ( Averrhoa bilimbi ) ( 5 ), and kaffir lime ( Citrus aurantiifolia ) ( 6 ) are commonly used in jamu formulations as well as in traditional culinary practices. The sour taste is traditionally believed to provide a refreshing sensation, reduce internal heat, and support stamina ( 7 ), underscoring its significant role within the local wisdom of Indonesian traditional medicine. With the advancement of food globalization, numerous foreign ingredients have been introduced and adapted into Indonesian dietary patterns, one of which is lemon ( Citrus limon ). Although not native to Indonesia, lemon has gained popularity due to its high vitamin C and bioactive compound content ( 8 ), making it a promising alternative for supporting nutritional needs and maintaining health. The use of lemon can therefore be viewed as a form of cultural adaptation, where global ingredients are incorporated into local practices while fulfilling similar functions to traditional sour ingredients. Stingless bees (Apidae: Meliponinae) are widely distributed in tropical regions, and Indonesia is known for its high diversity, with more than 30 species mainly from the Trigona genus still largely wild and underutilized ( 9 ). In contrast, the Asian honey bee Apis cerana is broadly distributed across Asia, including many regions of Indonesia( 9 ). Indonesia also produces a wide range of honey types, from forest honey in Sumbawa and Kalimantan to distinctive varieties across Sulawesi, which have long been valued as natural sweeteners and traditional therapeutics ( 10 , 11 ). In this study, Itama honey represents stingless bee honey, whereas Calliandra and Acacia honeys are produced by Apis honeybees. In addition, Indonesia is known for its remarkable diversity of honey types, ranging from forest honey originating from Sumbawa and Kalimantan to distinctive varieties produced in various regions of Sulawesi. Historically, honey has been highly valued as a natural sweetener, an energy booster, and a therapeutic agent for various health conditions ( 11 , 12 ). In traditional medicine, honey is often combined with herbal concoctions or functional beverages to enhance their medicinal properties ( 13 ). Furthermore, in various religious traditions, honey is revered as a natural substance endowed with significant healing potential ( 14 ). Chemically, honey is a natural sweetener with a complex composition, rich in bioactive compounds that contribute to its nutritional and health-promoting properties ( 15 , 16 ). Produced by bees from floral nectar and/or insect secretions, honey has been cherished for centuries for its remarkable nutritional and therapeutic benefits ( 17 ). The combination of lemon and honey represents a form of acculturation between global and local ingredients. Similar to the evolution of instant jamu and other contemporary modifications, lemon-honey beverages provide a healthy alternative that remains consistent with the core philosophy of herbal medicine: the utilization of natural ingredients to promote health and maintain bodily balance ( 18 ). This combination not only expands the variety of functional beverage options but also aligns with the principles of traditional Indonesian medicine, which emphasizes equilibrium and holistic well-being through natural remedies. Despite these promising aspects, scientific studies investigating the potential of lemon and honey combinations, particularly in relation to their bioactive components and consumer sensory acceptance, remain limited. Such research is crucial to support the development of functional beverages that are both health-promoting and consumer-friendly. Accordingly, this article aims to analyze the flavonoid, phenolic, and vitamin C contents of lemon-honey beverages, as well as to evaluate their sensory characteristics. The results are expected to provide a robust scientific foundation for the development of lemon-honey drinks as a healthy, innovative alternative that harmoniously blends traditional values with modern dietary preferences. Historical background and cultural significance of Lemon Honey Beverage Since thousands of years ago, honey has been used by humans both as food and medicine. The cave paintings at Cueva de la Araña, Spain (± 8000 BC) depict honey-gathering activities, while reliefs from Egypt’s Fifth Dynasty (± 2400 BC) illustrate systematic beekeeping practices ( 19 , 20 ). Other archaeological evidence, such as beeswax residues found in Neolithic pottery, confirms that the use of honey had already been widespread since prehistoric times ( 21 ). In the Indonesian archipelago, honey is recorded in Malay medical manuscripts and Javanese royal traditions. The Kitab Ṭibb Melayu, for instance, describes a mixture of honey with turmeric and lime as a remedy for coughs and respiratory problems ( 22 ). Within the courts of Yogyakarta and Surakarta, honey became part of jamu formulations passed down through generations, reflecting its role in traditional medicine systems ( 23 ). Etymologically, the term “madu” derives from the Sanskrit word madhu, highlighting its connection with ancient health traditions in Java ( 24 ). Unlike honey, lemon (Citrus limon) is not native to Indonesia. The fruit was introduced into the archipelago through colonial trade in the 16th–17th centuries, primarily by the Portuguese and the Dutch. Rumphius’ Herbarium Amboinense (1690s) records that various citrus species were cultivated in Maluku, including lemon ( 25 ). Its presence was closely linked to European sailors’ need for vitamin C to prevent scurvy ( 26 ). The combination of citrus and honey as a health remedy had, in fact, been recognized earlier in the archipelago, particularly through the Malay tradition of mixing lime with honey for therapeutic purposes ( 22 ). With the introduction and availability of lemons during the colonial period, the lemon–honey combination developed and endured as a household remedy up to the present day. This reflects the encounter between local traditions and global influences in the history of traditional medicine in Indonesia. In the context of Nusantara medicine, lemon–honey occupies a special position, especially within the jamu tradition. The combination has long been used to relieve coughs, colds, and sore throats, as well as to restore energy after illness or fatigue ( 22 ). This simple recipe has often been orally transmitted by parents and grandparents, serving not only as a health remedy but also as household knowledge preserved across generations ( 27 ). Beyond its practical uses, lemon–honey also holds symbolic and social meanings. Honey has long been regarded as a symbol of fertility, happiness, vitality, and inspiration ( 28 ), whereas lemon is associated with freshness, bodily cleansing, and balance ( 29 ). In daily life, serving lemon–honey is more than just providing a drink—it is an expression of care, affection, and familial hospitality. Offering a glass of lemon–honey to a sick or tired family member often becomes a simple yet meaningful gesture of love. In everyday practice, this beverage is also linked to habits and life rituals. Many families consume it in the morning as part of a healthy routine, while others drink it on special occasions such as during illness or pregnancy. Its popularity increased notably during the COVID-19 pandemic ( 30 – 33 ). Such patterns of consumption illustrate the adaptability of lemon–honey to both bodily needs and cultural rhythms. Local diversity further enriches the forms of this remedy. Across different regions, the types of honey used vary—from forest honey in Sumatra, to kapok (Randu) honey in Java, to stingless bee (Kelulut) honey in Kalimantan ( 34 ). Differences in honey types and lemon proportions create taste variations suited to local preferences. This demonstrates that lemon–honey is not rigid but adaptable to diverse environments and cultures. Today, lemon–honey remains highly relevant. It continues to be popular as a home remedy in both rural and urban communities and has increasingly been highlighted in scientific studies investigating its potential effects on hypertension, antioxidant activity, and immune function ( 35 ). Thus, lemon–honey not only forms part of local tradition but also bridges ancestral wisdom with modern medical science. METHODOLOGY Raw materials for lemon honey preparation The main ingredients used in this study were lemon ( Citrus × limon (L.) Osbeck, family Rutaceae) and honey. Lemon Lemon (Citrus × limon (L.) Osbeck) is widely recognized as a rich source of vitamin C, flavonoids, and phenolic compounds, which are essential for health promotion and disease prevention (36,37). In traditional and modern beverages, lemon juice is the main ingredient commonly utilized for its refreshing taste and therapeutic value (38). Lemons were sourced from local farmers in Ciampea, Bogor, and were carefully selected based on quality criteria: fully ripened fruits with bright yellow skin, free from blemishes, and without any physical damage, ensuring optimal quality of raw materials. The juice extraction process begins by washing and cutting the fresh fruits, followed by squeezing to obtain the liquid rich in ascorbic acid and polyphenols. Vitamin C plays a crucial role as a natural antioxidant, protecting cells from oxidative stress and supporting immune system function (39) . In addition, flavonoids such as hesperidin and eriocitrin contribute to anti-inflammatory and antimicrobial effects (40,41). The combination of these bioactive compounds makes lemon juice not only a flavoring agent but also a functional component in beverages. When blended with honey, lemon juice enhances both the sensory profile and health-promoting potential of the drink (42). The synergistic interaction between honey’s polyphenols and lemon’s vitamin C increases antioxidant capacity (35), thereby supporting its traditional use as a home remedy for colds, sore throats, and fatigue. Honey In this formulation, lemon juice serves as the primary source of vitamin C and polyphenols, while honey contributes additional phenolic compounds and natural sweetness, creating a synergistic matrix that enhances both the sensory quality and functional value of the beverage. Honey is a natural sweet substance produced by honey bees (Apis mellifera and Trigona spp.) from plant nectar and has long been valued as both a natural sweetener and a functional ingredient with diverse health-promoting properties (12,43). In this study, three honey varieties were incorporated: Calliandra honey (Jepara, Central Java), Acacia honey (Sumatra), and Itama honey (Borneo). All samples were obtained from local markets and trusted beekeepers in the Bogor area to ensure quality and authenticity. These varieties were chosen for their distinct bioactive profiles, particularly phenolic and flavonoid contents. Calliandra honey is noted for its high antioxidant potential (44), Acacia honey for its mild taste and rich polyphenol composition (45), and Itama honey (stingless bee) for its higher acidity and abundance of bioactive compounds compared to common honeybee products (46). Phenolic acids and flavonoids in honey function as natural antioxidants by scavenging free radicals and reducing oxidative stress, contributing to antimicrobial, anti-inflammatory, and immunomodulatory effects (47,48). When incorporated into lemon-based formulations, honey not only enhances the flavor but also synergistically boosts antioxidant capacity, supporting its application as a functional beverage for health maintenance and disease prevention. Table 1 Summary of the main ingredients in lemon–honey beverage and their importance Ingredients Importance References Lemon (Citrus × limon (L.) Osbeck) Primary source of vitamin C, flavonoids, and phenolic compounds; acts as a natural antioxidant, supports immune system function, and provides refreshing sour taste to the beverage. Contributes to anti-inflammatory and antimicrobial effects. (39–42) Honey (Apis mellifera & Trigona spp.) – Calliandra (Jepara), Acacia (Sumatra), Itama (Borneo) Supplies phenolic and flavonoid compounds with strong antioxidant activity. Calliandra → noted for high antioxidant potential; Acacia → mild taste and rich in polyphenols; Itama → higher acidity and abundance of bioactive compounds. Enhances natural sweetness and synergistically increases antioxidant capacity with lemon. (12,44–46,48) Preparation method of Lemon Honey Beverage The preparation of lemon–honey beverages involve a standardized sequence of steps designed to maintain product safety, sensory quality, and the integrity of bioactive compounds. Although slight variations may occur depending on the honey type used, the overall preparation process is comparable across all formulations. The beverage was prepared in three formulations: F1 (lemon with Calliandra honey), F2 (lemon with Acacia honey), and F3 (lemon with Itama honey). The only variation among these formulations was the type of honey used, while the proportions of lemon and honey remained consistent across all treatments (Fig. 3). The process began with the selection of ripe, blemish-free lemons, which were thoroughly washed and cut into 5 × 5 cm pieces. The lemon pieces were pressed using a heavy-duty manual juicer to obtain fresh lemon juice. Approximately 15 kg of lemons were used per batch, yielding around 11.25 L of juice, equivalent to 50 mL per serving. The extracted juice was then measured with a graduated cylinder to standardize the volume. Meanwhile, three honey varieties Calliandra, Acacia, and Itama were weighed to ensure precise proportions. Each serving contained 40 mL (±57 g) of honey. The lemon juice was then combined with the respective honey treatment, producing three different formulations. The mixture was homogenized and subsequently pasteurized at 90 °C for 18 seconds to ensure microbial safety while minimizing the degradation of bioactive compounds. The lemon-to-honey ratio (50:40 mL; 1.25:1) was selected based on previous studies of functional beverage formulations, which have recommended ratios ranging from 1:1 to 1:3 to achieve an optimal balance between flavor and health-promoting properties (49,50). Finally, the processed beverages were packaged in sterilized containers and stored under refrigerated conditions. Equipment used in the preparation process included measuring cups, strainers, knives, mixing containers, and other supporting tools. For sensory evaluation tests, additional materials such as plastic cups, straws, spoons, chairs, evaluation forms, and writing instruments were prepared for the panelists. The final product was a ready-to-drink lemon–honey beverage rich in phenolic compounds and flavonoids, combining the natural antioxidant potential of lemon and honey to deliver both functional and sensory benefits. Quantitative Analysis of Bioactive Compounds The analysis of bioactive compounds was conducted at the Pharmacy Laboratory, Faculty of Medicine and Health Sciences, UIN Alauddin Makassar, to determine the total flavonoid content, ferulic acid levels, and vitamin C concentration in the lemon–honey beverage formulations. Data were expressed as mean ± standard deviation (SD). A one-way analysis of variance (ANOVA) was performed using IBM SPSS Statistical Software, and Duncan’s multiple range test was applied to identify significant differences among the formulations. Statistical significance was set at p < 0.05. Phenolic compounds, particularly flavonoids and phenolic acids, are key natural antioxidants in honey and are widely recognized for their significant therapeutic properties (51). The bioactive compound content of the lemon–honey beverages varied notably among the formulations, as summarized in Table 2. Table 2 Bioactive compound contents of honey–lemon beverage formulations (per mL serving) Sample Bioactive Compounds Flavonoid (TFC) QE Phenolic (TPC) GAE Vitamin C mg/ml DCIP F0 1.21±0.05 8.38 ± 0.13 5.19 ± 0.27 F1 2.11±0.03 77.28 ± 2.58 6.76 ± 0.22 F2 25.12±2.17 432.63 ± 0.87 11.66 ± 0.41 F3 7.20±0.05 255.5 ± 7.47 8.72 ± 0.22 Note: F0 = Lemon (without honey); F1 = Lemon with Calliandra honey; F2 = Lemon with Acacia honey; F3 = Lemon with Itama honey Flavonoid Profiles (TFC) The total flavonoid content (TFC) was determined using a colorimetric method with UV-Vis spectrophotometry, as described by Mizzi et al (2020). Briefly, 0.5 mL of the sample extract was transferred into a test tube, followed by the addition of 0.1 mL of 10% aluminum chloride, 1.5 mL of ethanol, 0.1 mL of 5% CH₃COOK (1M), and 2.8 mL of distilled water. The mixture was vortexed until homogeneous and incubated at room temperature for the optimal incubation period. Absorbance was measured at the maximum wavelength using quercetin as a standard. All measurements were performed in duplicate to ensure accuracy. Flavonoids are a group of bioactive compounds widely found in plant-based foods, and their regular consumption has been associated with a reduced risk of chronic diseases, including cancer, cardiovascular diseases (CVD), and neurodegenerative disorders (53). In this study, the results revealed marked differences in TFC among formulations. F2 (lemon with Acacia honey) exhibited the highest TFC (25.12 ± 2.17 QE), followed by F3 (lemon with Itama honey) (7.20 ± 0.05 QE), F1 (lemon with Calliandra honey) (2.11 ± 0.03 QE), and the control F0 (lemon only) (1.21 ± 0.05 QE). These results highlight the substantial contribution of honey—particularly Acacia honey—to the flavonoid enrichment of the beverage. The variation among the formulations can be attributed to the botanical origin and phytochemical profiles of the honeys. Acacia honey from Sumatra is widely documented for its high flavonoid composition, particularly quercetin and kaempferol derivatives, which are potent antioxidants (54,55). In contrast, the relatively lower TFC and TPC values in F1 (Calliandra honey) may reflect its simpler bioactive profile, influenced by lower floral diversity and unique climatic conditions during nectar collection. The intermediate values observed in F3 are consistent with the complex polyphenolic matrix of stingless bee honeys such as Itama, which often exhibit diverse antioxidant compounds. Additionally, lemon juice contributes flavanones—particularly hesperidin and eriocitrin—further enriching the antioxidant potential of the formulations. Notably, the mild pasteurization (90 °C for 18 seconds) applied during preparation effectively preserved these heat-sensitive compounds (56). Phenolic Content and Antioxidant Potential (TPC) The ferulic acid content was quantitatively analyzed using High-Performance Liquid Chromatography (HPLC) with a C18 reverse-phase column and UV detection at 320 nm, following Ciulu et al (2018). The sample was first extracted using methanol or ethanol as the solvent, followed by centrifugation to separate the supernatant from the solid residue. The supernatant was then filtered through a syringe filter before being injected into the HPLC system. The mobile phase consisted of 0.1% phosphoric acid and methanol at a ratio of 70:30 (v/v), with a C18 reverse-phase column. The analysis was conducted at a flow rate of 1 mL/min, with UV detection at 320 nm and an injection volume of 20 μL. A calibration curve was prepared using ferulic acid standards at concentrations ranging from 10 to 100 ppm. Peaks corresponding to ferulic acid were identified based on their retention times, typically between 8 and 10 minutes under these chromatographic conditions. Phenolic compounds, characterized by one or more phenolic hydroxyl groups, represent the most abundant and heterogeneous class of plant secondary metabolites and are recognized for their broad spectrum of biological activitie (58). They play essential roles in reproduction and growth, act as defense mechanisms against pathogens, parasites, predators, and UV irradiation, and contribute to sensory characteristics such as color, aroma, and flavor (53). A similar trend was observed in this study, where the total phenolic content (TPC) varied significantly across the honey–lemon beverage formulations. The F2 formulation (lemon with Acacia honey) exhibited the highest TPC (432.63 ± 0.87 GAE), markedly higher than F3 (lemon with Itama honey; 255.35 ± 7.47 GAE), F1 (lemon with Calliandra honey; 77.28 ± 2.58 GAE), and the control sample F0 (lemon only). This finding reflects the rich phenolic composition of Acacia honey, which is known to contain diverse phenolic acids and flavonoids, such as quercetin and kaempferol derivatives, that contribute to its superior antioxidant profile (51). The elevated phenolic concentration in F2 therefore highlights the strong influence of the botanical origin of honey, as the plants from which nectar is collected are primary sources of these bioactive compounds. Processing conditions also played a role. The mild pasteurization (90 °C for 18 s) likely preserved phenolic integrity, consistent with previous studies reporting that controlled thermal treatment can enhance phenolic bioavailability by hydrolyzing glycosidic bonds (59). Beyond their plant functions, dietary phenolics contribute to human health by mitigating oxidative stress and lowering the risk of chronic diseases such as cardiovascular and neurodegenerative disorders, as well as certain cancers (60). Collectively, these findings indicate that both honey botanical origin and processing conditions shape the phenolic and antioxidant profiles of lemon–honey beverages. The parallel trends in TPC and TFC highlight the particular importance of Acacia honey in optimizing the functional properties of such beverages, positioning them as promising candidates for nutraceutical applications. Vitamin C Stability The vitamin C content was measured using a titrimetric method with 2,6-dichloroindophenol (DCIP) solution. The DCIP titrant solution was prepared by dissolving 26 mg of DCIP and 21 mg of anhydrous sodium bicarbonate in a 100 mL volumetric flask, then diluted to volume with distilled water and stored in an amber glass bottle. A 4% oxalic acid solution was prepared by dissolving 20 g of oxalic acid in distilled water to a final volume of 500 mL. A standard vitamin C stock solution (100 mg/100 mL) was prepared by dissolving 10 mg of vitamin C in 100 mL of 4% oxalic acid solution, then serially diluted for standardization. For sample preparation, 1 mL of each formulation sample (F0, F1, F2, and F3) was diluted in a 10 mL volumetric flask with 4% oxalic acid solution prior to titration. The vitamin C content exhibited notable variation among formulations, ranging from 5.19 ± 0.27 mg/mL in the control (F0) to 11.66 ± 0.41 mg/mL in F2, with F3 also showing elevated levels (8.72 ± 0.22 mg/mL). The higher vitamin C concentrations in honey-enriched formulations indicate that honey provides a protective effect during processing and storage. Phenolic compounds and flavonoids in honey can synergistically interact with ascorbic acid to neutralize reactive oxygen species (ROS), thereby reducing oxidative degradation and preserving the functional integrity of vitamin C (37,61,62). Among all formulations, F2 (lemon with Acacia honey) showed the highest vitamin C stability, consistent with its superior phenolic and flavonoid content. The greater radical-scavenging potential of Acacia honey supports a stronger protective matrix for ascorbic acid, thereby enhancing functional properties. Collectively, these findings suggest that Acacia honey–based formulations may provide synergistic antioxidant benefits, offering promising applications as health-promoting functional beverages (35). Sensory Analyses (QDA) The Quantitative Descriptive Analysis (QDA) was conducted at the Organoleptic Assessment Laboratory, Department of Community Nutrition, Faculty of Human Ecology, IPB, to systematically evaluate the sensory attributes of the lemon – honey beverage formulations. The procedures were carried out following ISO 8586:2021 guidelines. A total of 13 trained panelists. Quantitative Descriptive Analysis (QDA) is a widely used sensory evaluation method for objectively and systematically characterizing product attributes. This approach provided in-depth insights into sensory attributes such as acidity, sweetness, honey aroma, and aftertaste, which are critical for understanding consumer acceptability and the functional relevance of the product. The QDA procedure included several stages. First, panelist screening ensured adequate sensory sensitivity and ability to discriminate taste, aroma, and texture differences. Next, during the language development session, panelists collaboratively identified key descriptors relevant to the beverage. Panelists were trained to apply a linear intensity scale (0–10), where 0 indicated the absence of an attribute and 10 indicated maximum intensity. Reference standards (e.g., lemon juice for sourness, diluted honey for sweetness, and water for neutral baseline) were provided during training to calibrate perception and ensure consistent evaluation. Trial runs and validation stages were carried out to ensure consistency in ratings among panelists. Sensory references were also provided to standardize perceptions of the evaluated attributes. After training and validation sessions, panelists evaluated the honey–lemon beverage samples (F0, F1, F2, F3) according to the standardized assessment protocols. Following the evaluation, focus group discussions (FGDs) were conducted to clarify ambiguous descriptors and refine the sensory profiles. The QDA results provided detailed sensory maps that highlighted the strengths and areas for improvement of each formulation, enabling better alignment with consumer preferences (63). Table 3 Sensory attributes of lemon–honey beverages (mean ± SD) with Quantitative Descriptive Analysis (QDA) test in different honey types Attribute F0 F1 F2 F3 Yellow appearance 0.00±0.00 a 11.21±1.15 b 0.00±0.00 a 0.00±0.00 a Bright appearance 0.00±0.00 a 10.25±0.84 b 0.00±0.00 a 0.00±0.00 a Viscosity appearance 2.87±0.73 a 4.02±0.78 b 5.49±0.79 c 4.569±0.78 b Homogeneous appearance 7.35±1.01 a 10.09±0.76 b 11.28±0.74 c 10.22±1.23 b Brown appearance 0.00±0.00 a 0.00±0.00 a 12.21±0.56 c 9.83±0.78 b White appearance 6.87±1.30 b 0.00±0.00 a 0.00±0.00 a 0.00±0.00 a Clear appearance 7.35±1.01 b 0.00±0.00 a 0.00±0.00 a 0.00±0.00 a Lemon aroma 9.06±1.15 d 6.87±0.77 c 4.46±0.93 a 5.58±0.51 b Honey aroma 0.00±0.00 a 7.34±0.89 c 6.37±0.82 b 8.51±0.76 d Soy sauce aroma 0.00±0.00 a 0.00±0.00 a 7.40±0.90 b 0.00±0.00 a Fruit taste 3.64±0.79 b 5.94±1.22 c 0.00±0.00 a 0.00±0.00 a Sour taste 12.81±0.69 c 6.86±1.43 a 6.33±0.77 a 8.63±0.61 b Sweet taste 0.00±0.00 a 8.79±1.09 c 5.75±0.69 b 0.00±0.00 a Bitter taste 0.00±0.00 a 0.00±0.00 a 4.64±1.24 c 3.62±1.24 b Mouthfeel mouth linings 6.91±1.38 c 3.28±1.57 a 4.27±0.64 b 4.25±0.72 b Mouthfeel tooth stretching 7.15±1.36 d 2.75±1.54 b 0.00±0.00 a 4.63±0.73 c Mouthfeel astringent 6.36±2.21 c 2.28±1.40 a 3.82±0.68 b 6.26±0.93 c Sour aftertaste 8.62±1.00 d 4.07±0.88 b 0.00±0.00 a 5.02±0.63 c Bitter aftertaste 0.00±0.00 a 0.00±0.00 a 3.57±1.00 b 3.77±0.96 b Numbing aftertaste 4.07±1.01 c 0.00±0.00 a 0.00±0.00 a 3.54±0.56 b Throat-catching aftertaste 3.63±0.71 b 0.00±0.00 a 0.00±0.00 a 4.07±0.60 c Note: Values are expressed as mean ± standard deviation (SD). Different superscript letters (a, b, c, d) within the same row indicate significant differences among samples (p < 0.05). F0 = control (lemon only), F1 = lemon with Calliandra honey, F2 = lemon with Acacia honey, F3 = lemon with Itama honey. A total of 13 panelists met the performance criteria for discrimination ability, repeatability, and reproducibility. These panelists assessed the sensory intensity of the formulations based on the attributes listed in Table 3. Overall, the QDA revealed significant differences (p < 0.05) across all four formulations (F0, F1, F2, and F3) in terms of color, viscosity, aroma, taste, mouthfeel, and aftertaste. Color and Appearance Color and clarity are among the most critical quality indicators influencing consumer acceptance of beverages (64). F0 exhibited the lightest and clearest appearance (yellow score: 0.00 ± 0.00; clarity: 7.35 ± 1.01), reflecting the absence of honey pigments and the dominance of lemon’s natural flavonoids and carotenoids. In contrast, F1 demonstrated a bright yellow appearance (yellow score: 11.21 ± 1.15; clarity: 10.25 ± 0.84), suggesting that the addition of Calliandra honey enhanced the visual appeal of the beverage through a synergistic interaction between lemon pigments and moderate levels of Maillard-derived melanoidins (65). Darker color intensity was observed in F2 (12.21 ± 0.56) and F3 (9.83 ± 0.78), which can be attributed to the higher levels of melanoidins and phenolic compounds typically present in Acacia and Itama honey, respectively. This darker appearance aligns with previous findings that link honey type and thermal reactions during processing to increased pigment intensity. Moreover, prior studies have consistently reported that darker honey varieties are richer in bioactive compounds such as phenolics and flavonoids, which contribute not only to enhanced color intensity but also to greater antioxidant activity (66). Viscosity and Homogeneity Viscosity and homogeneity varied significantly across the beverage formulations, reflecting differences in honey composition and its interaction within the lemon matrix. Viscosity progressively increased from F0 (2.87 ± 0.73) to F1 (4.02 ± 0.78), reaching its peak in F2 (5.49 ± 0.79), then slightly lower in F3 (4.57 ± 0.78). This pattern corresponds to higher concentrations of natural sugars (fructose, glucose) and polysaccharides in the honeys, which are known to thicken beverages and improve texture (67). Homogeneity followed a similar distribution, with F2 (11.28 ± 0.74) scoring highest and F3 (10.22 ± 1.23) close behind, indicating that Acacia and Itama honey components disperse more uniformly in the lemon base. These observations align with findings that natural hydrocolloids such as monosaccharides, polysaccharides, and pectins enhance mouthfeel and sensory texture in beverages without compromising flavor complexity (68). Aroma Profil e Distinct aroma characteristics were observed across the beverage formulations, reflecting the interplay between lemon volatiles and the unique aromatic compounds of each honey type. The control (F0), containing only lemon, exhibited a dominant fresh citrus aroma (9.06 ± 1.15), primarily driven by compounds such as limonene, citral, and linalool (69). While this formulation offered a clean and refreshing profile, the absence of honey-derived volatiles resulted in a less complex sensory experience. The F1 formulation (lemon + Calliandra honey) demonstrated a balanced aroma profile, with a combination of citrus freshness (6.87 ± 0.77) and moderate floral honey notes (7.34 ± 0.89). This balance likely originates from volatile compounds such as benzaldehyde and phenylacetaldehyde present in Calliandra honey, contributing to its floral and mildly sweet aromatic complexity (70). Such a profile suggests a potential for broader consumer acceptance due to its harmonious and approachable sensory character. In contrast, the F2 formulation (lemon + Acacia honey) displayed a more earthy and mildly woody aroma (7.40 ± 0.90), consistent with the volatile composition of Acacia honey, which is rich in aldehydes, norisoprenoids, and mild phenolic derivatives. This profile may appeal to consumers seeking a more natural and less overtly sweet sensory experience. The F3 formulation (lemon + Itama honey) exhibited the most intense honey aroma (8.51 ± 0.76), characterized by distinctive tangy and slightly fermented notes typical of stingless bee honey (71). This complexity arises from its diverse volatile compounds, including organic acids and phenolic derivatives, which not only provide a unique sensory identity but may also enhance the functional properties of the beverage. Taste Attributes The taste profiles of the formulations reflect the complex interplay between acidity, sugars, and phenolic compounds, highlighting significant differences in sourness, sweetness, and bitterness. F0 exhibited the highest sourness intensity (12.81 ± 0.69), consistent with the absence of honey to balance the citric acid and high vitamin C content naturally present in lemon. F1 achieved the highest sweetness score (8.79 ± 1.09) along with moderate sourness (6.86 ± 1.43), resulting in a smooth and refreshing balance that made this formulation the most preferred by the sensory panel. In contrast, F2 (sweetness: 5.75 ± 0.69; bitterness: 4.64 ± 1.24) and F3 (bitterness: 3.62 ± 1.24) presented more complex flavor profiles, attributed to their higher phenolic concentrations, which impart subtle bitterness and earthy undertones. These findings are consistent with previous studies reporting that phenolic compounds are primary contributors to the bitterness and astringency commonly perceived in functional beverages (72). Mouthfeel and Aftertaste Mouthfeel attributes varied significantly across formulations, largely influenced by the balance between acidic compounds from lemon and the sugars and bioactive compounds present in honey. F0 exhibited the highest tooth-stretching (7.15 ± 1.36) and astringency (6.36 ± 2.21), which can be attributed to the dominance of citric acid and the low pH of the formulation, factors known to enhance tactile sensations such as astringency and sourness (73). In contrast, the incorporation of honey in F1, F2, and F3 significantly reduced the tooth-stretching sensation, resulting in a smoother mouthfeel and a more balanced sensory experience. This modulation is likely due to the presence of sugars, proteins, and polysaccharides in honey that interact with acidic components, reducing their intensity and improving mouth-coating effects. The smoother texture in F1, in particular, may also reflect the lower phenolic concentration of Calliandra honey compared to the other varieties, minimizing any potential bitterness. Regarding aftertaste, F0 showed the most intense lingering acidic note (8.62 ± 1.00), while F2 and F3 exhibited subtle bitter and slightly numbing aftertaste sensations (3.57 ± 1.00 and 3.54 ± 0.56, respectively). These sensations are consistent with the higher total phenolic and flavonoid content of Acacia and Itama honeys, as phenolic compounds are known to impart complex and sometimes slightly bitter aftertastes in functional beverages (61). This interplay between acidity, phenolic compounds, and sugars highlights the role of honey in not only improving the mouthfeel but also in shaping the aftertaste complexity, particularly in formulations enriched with Acacia and Itama honeys. Overall Sensory and Functional Potential To provide a clearer descriptive overview, the overall sensory profiles of each formulation are summarized as follows in Table 4. Table 4 Sensory profile summary of each lemon – honey formulations Formulation Key profile Taste notes F0 Dominant sourness Clean, clear, and very refreshing but sharp; lacks complexity due to absence of honey. F1 Balanced sweet-sour Smooth and harmoniously refreshing; subtle floral aroma; most preferred by panelists. F2 Sweet–sour–bitter Complex flavor with earthy undertones and mild bitterness; unique but less universally appealing. F3 Sour–bitter Strong honey aroma, pronounced sourness, and slightly heavy aftertaste; bold and intense profile. Note: F0 = control (lemon only), F1 = lemon with Calliandra honey, F2 = lemon with Acacia honey, F3 = lemon with Itama honey. Sensory profiling revealed distinct characteristics among the formulations. F0 (lemon only) exhibited a sharp sourness with a clean but simple character due to the absence of honey. F1 (lemon with Calliandra honey) offered the most balanced sensory experience, combining moderate sweetness and acidity with a smooth mouthfeel and subtle floral aroma, making it the most preferred formulation. F2 (lemon with Acacia honey) showed a more complex profile, with sweet–sour–bitter notes and earthy undertones, while F3 (lemon with Itama honey) delivered a bolder profile, featuring a strong honey aroma, pronounced sourness, and a heavier aftertaste. Integrating sensory data with bioactive composition suggests that F1 provides the best balance between sensory quality and functional potential. Its moderate phenolic and flavonoid content synergizes with lemon-derived vitamin C, enhancing antioxidant activity while maintaining consumer-friendly sensory properties (61). In contrast, the higher phenolic concentrations in F2 and F3 contribute to stronger bitterness and astringency, consistent with findings that excessive phenolic levels can limit consumer acceptance (74). These findings emphasize the importance of balancing bioactive potency with palatability when developing functional beverages. Future research should explore formulation strategies—such as blending or adjusting phenolic levels—to optimize both health benefits and consumer acceptability. Broader sensory evaluations involving diverse demographic groups are also recommended to validate the market potential of these formulations. Collectively, the combined QDA and chemical analyses confirm that the bioactive profile plays a pivotal role in shaping sensory attributes, where F1’s smooth and refreshing profile reflects a balanced composition, while F2 and F3 offer greater complexity driven by their higher phenolic contents. CONCLUSION This study demonstrated that the incorporation of different honey types significantly influenced the bioactive composition and sensory profiles (QDA) of lemon–honey beverages. Among the formulations, F2 (lemon with Acacia honey) exhibited the highest phenolic and flavonoid contents, resulting in superior antioxidant activity supported by higher vitamin C stability, but also imparting a more complex and slightly bitter sensory profile. Conversely, F1 (lemon with Calliandra honey) achieved the most balanced sensory attributes, characterized by a harmonious sweet–sour taste, smooth mouthfeel, and moderate bioactive content, making it the most preferred formulation. These findings underscore the importance of balancing functional potency and sensory appeal in developing functional beverages. Future research should focus on optimizing phenolic levels through blending or formulation adjustments and conducting broader consumer acceptability studies to enhance market potential. Declarations Acknowledgements This research was supported by the Organoleptic Assessment Laboratory, Department of Community Nutrition, Faculty of Human Ecology, IPB University, and the Pharmacy Laboratory, Faculty of Medicine and Health Sciences, UIN Alauddin Makassar. The authors would like to express their deepest gratitude to their academic supervisors, the Department of Community Nutrition at IPB University, and the laboratory staff for their valuable assistance throughout this study. Special appreciation is also extended to the sensory panelists and all individuals who contributed directly or indirectly to the successful completion of this research. The authors also gratefully acknowledge the financial support provided by the LPDP Scholarship (Lembaga Pengelola Dana Pendidikan), Ministry of Finance of the Republic of Indonesia, which made this research possible. Author contributions Yusma Indah Jayadi was responsible for manuscript preparation, data analysis, review, and editing. Ahmad Sulaeman, Mira Dewi, Eny Palupi, and Hardinsyah contributed to the conceptualization, idea development, and critical review of the manuscript. All authors read and approved the final version of the manuscript and agreed to be accountable for all aspects of the work. Funding This study was financially supported by the LPDP Scholarship Program (Indonesia Endowment Fund for Education). Availability of Data and Materials The datasets generated and/or analyzed during the current study are available from the corresponding author upon reasonable request. Declarations Ethics Approval and Consent to Participate: The study protocol was reviewed and approved by the Health Research Ethics Committee of Poltekkes Kemenkes Semarang, Ministry of Health, Indonesia (Ethical Approval No. 220/EA/F.XXIII.38/2025). All procedures were conducted in accordance with the ethical principles outlined in the Declaration of Helsinki. Written informed consent was obtained from all participants prior to enrollment in the study. Informed Consent All participants provided voluntary and informed consent prior to their involvement in this study. The purpose, procedures, potential risks, and benefits of the research were clearly explained to all participants before consent was obtained. This statement is included in accordance with Springer’s ethical guidelines on studies involving human participants. Permission for Plant Collection The lemon (Citrus × limon) samples used in this study were obtained with permission from a local farmer at MT Ciampea Farm, Bogor, Indonesia who voluntarily allowed the collection of fruits for research purposes. No wild plant collection was conducted, and therefore no governmental permits or special licenses were required. Botanical identification of the lemon specimens was carried out at the National Research and Innovation Agency (BRIN) in 2024 to confirm species authenticity. Clinical trial registration: Not applicable Consent for Publication: Not applicable Competing Interests: The authors declare no competing interests. References Yunita F, Gunawan S, Silaban H, Chaidir. The Journey of Indonesian Traditional Medicine. Tarumanagara Med J [Internet]. 2024;6(2):241–52. Available from: https://journal.untar.ac.id/index.php/tmj/article/view/33351 Estiasih T, Maligan JM, Witoyo JE, Mu’alim AAH, Ahmadi K, Mahatmanto T, et al. Indonesian Traditional Herbal Drinks: Diversity, Processing, and Health Benefits. J Ethn Foods [Internet]. 2025;12(1):1. Available from: https://doi.org/10.1186/s42779-025-00267-5 Yulagustinus, Nyoman Oka Tridjaja. Jamu—A Healthy Drink of Indonesia. J Food Sci Eng [Internet]. 2017;7(4):221–6. Available from: https://scispace.com/pdf/jamu-a-healthy-drink-of-indonesia-37oq5bkx3b.pdf Jalil M, Purwantoro A, Daryono BS, Kurniawan FY, Tropika DB, Biologi F, et al. Jamu Kunir Asem : Ethnomedicine Overview by Javanese Herbal Medicine Formers in Yogyakarta. J Jamu Indones [Internet]. 2021;6(1):8–15. Available from: https://jamu-journal.ipb.ac.id/index.php/JJI/article/view/211/116 Putri AN, Firdaus AMF, Rahayu MP, Aminah S, Rifqi M. Perbandingan Hasil Organoleptik Olahan Permen Jelly Kulit Buah Naga (Holyereus polyrhizus) pada Berbagai Variasi Penambahan Bahan Alami : Review. Karimah Tauhid [Internet]. 2025;4(5):2844–53. Available from: https://ojs.unida.ac.id/karimahtauhid/article/view/17260/7035 Rochmawati N, Ermawati DE. The Effect of Carrageenan Concentration on the Physical and Chemical Properties of Gummy Turmeric Acid Jamu. Maj Farm [Internet]. 2021;17(2):230–7. Available from: https://jurnal.ugm.ac.id/majalahfarmaseutik/article/view/63615 Wu Q, Liang X. Food Therapy and Medical Diet Therapy of Traditional Chinese Medicine. Clin Nutr Exp [Internet]. 2018;18(2):1–5. Available from: https://doi.org/10.1016/j.yclnex.2018.01.001 Liu S, Ma G, Zhang T, Wang L, Pei H, Li X, et al. Insights into Flavor and Key Influencing Factors of Maillard Reaction Products: A Recent Update. Front Nutr [Internet]. 2022;9(2):1–18. Available from: https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2022.973677/full Simanjuntak JG, Priawandiputra W, Raffiudin R, Shullia NI, Pradana MG, Meilin A, et al. Apis cerana Fabricius, 1793 in Sumatra: Haplotype Variations of Mitochondrial DNA and the Molecular Relationship with the Asian Honey Bees (Hymenoptera: Apidae). Hayati [Internet]. 2024;31(4):768–80. Available from: https://journal.ipb.ac.id/hayati/article/view/43415 Sulaeman A, Fikri AM, Kalsum N, Mahani M. Trigona Propolis and Its Potency for Health and Healing Process [Internet]. Singh RB, Watson RR, Takahashi T, editors. The Role of Functional Food Security in Global Health. Elsevier Inc.; 2019. 423–448 p. Available from: http://dx.doi.org/10.1016/B978-0-12-813148-0.00025-6 A. Nweze J, V. Olovo C, Innocent Nweze E, Okechukwu John O, Paul C. Therapeutic Properties of Honey. In: Honey Analysis - New Advances and Challenges [Internet]. Intechopen; 2020. p. 1–21. Available from: https://www.intechopen.com/chapters/67503# Samarghandian S, Farkhondeh T, Samini F. Honey and Health: A Review of Recent Clinical Research. Pharmacognosy Res [Internet]. 2017;9(2):121–7. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC5424551/ Kumar S, Verma M, Hajam YA, Kumar R. Honey Infused with Herbs: A Boon to Cure Pathological Diseases. Heliyon [Internet]. 2024;10(1):1–25. Available from: https://doi.org/10.1016/j.heliyon.2023.e23302 Abhishek Kumar AK, Anshu Patel AP, Dr.Shailesh Jain DSJ. Formulation and Evaluation on Herbal Syrupof Ginger with Honey. Int J Pharm Res Appl [Internet]. 2025;10(02):1412–22. Available from: https://ijprajournal.com/issue_dcp/Formulation and Evaluation on Herbal Syrupof Ginger with Honey.pdf Amor S Ben, Mekious S, Benfekih LA, Abdellattif MH, Boussebaa W, Almalki FA, et al. Phytochemical Characterization and Bioactivity of Different Honey Samples Collected in the Pre‐Saharan Region in Algeria. Life [Internet]. 2022;12(7):1–18. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC9952753/#B1-antibiotics-12-00337 Al-kafaween MA, Mohd Hilmi AB, Jaffar N, Al-Jamal HAN, Zahri MK, Jibril FI. Antibacterial and Antibiofilm Activities of Malaysian Trigona Honey Against Pseudomonas Aeruginosa ATCC 10145 and Streptococcus pyogenes ATCC 19615. Jordan J Biol Sci [Internet]. 2020;Volume 13(1):647–57. Available from: https://jjbs.hu.edu.jo/files/vol13/n1/Binder13n1.pdf#page=83 Rana S, Mishra M, Yadav D, Subramani SK, Katare C, Prasad G. Medicinal Uses of Honey: A Review on its Benefits to Human Health. Prog Nutr [Internet]. 2018;20(2):5–14. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC9952753/#B1-antibiotics-12-00337 Kristianto H, Pramesona BA, Rosyad YS, Andriani L, Putri TARK, Rias YA. The Effects of Beliefs, Knowledge, and Attitude on Herbal Medicine Use During the COVID-19 Pandemic: A cross-Sectional Survey in Indonesia. F1000Research [Internet]. 2022;11(1):1–24. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC9647142/ Crane E. The World History of Beekeeping and Honey Hunting [Internet]. New York: Routledge; 1999. 1–71 p. Available from: https://api.pageplace.de/preview/DT0400.9781136746703_A23879620/preview-9781136746703_A23879620.pdf Marcinkoys. Tree Beekeeping from Generation to Generation [Internet]. European Union; 2022. 1–59 p. Available from: https://www.eni-cbc.eu/llb/data/public/uploads/2024/08/bites2_en_pdf.pdf Georaphic N. Honey has been Around Since the Stone Age. National Geographic [Internet]. 2015; Available from: https://nationalgeographic.grid.id/read/13302309/madu-sudah-ada-sejak-zaman-batu Hussain AG. Membaca Kitab Tib Melalui Kacamata Perubatan Moden [Internet]. Malaysia: Perpustakaan Negara Malaysia; 2018. 1–43 p. Available from: https://www.pnm.gov.my/pnm/resources/pdf file/PKMM/WACANA MANUSKRIP MELAYU 2-2018.pdf?utm_source= Shufyani F, Siregar SM, Kinayoh NB, Kusuma I, Kusumaningtyas FA, Ulaen SPJ, et al. Pembuatan Racikan Jamu Tradisional sebagai Imunitas Tubuh [Internet]. Alifariki LO, editor. PT Media Pustaka Indo; 2024. 1–233 p. Available from: https://media.neliti.com/media/publications/617982-pembuatan-racikan-jamu-tradisional-sebag-81f1e284.pdf Walkikar SS. Importance of Madhu in Classical Ayurvedic Texts. Ayushdara [Internet]. 2023;10(2):1–13. Available from: https://www.researchgate.net/publication/370857734_Importance_of_Madhu_in_Classical_Ayurvedic_Text Rumpf GE. The Ambonese Herbal [Internet]. 14th ed. Ambon: Yale University Press; 2010. 3360 p. Available from: https://search.worldcat.org/en/title/601345764 Dresen E, Lee ZY, Hill A, Notz Q, Patel JJ, Stoppe C. History of Scurvy and Use of vi Vtamin C in Critical Illness: A Narrative Review. Nutr Clin Pract [Internet]. 2023;38(1):46–54. Available from: https://pubmed.ncbi.nlm.nih.gov/36156315/ Isnawati DL. Minuman Jamu Tradisional sebagai Kearifan Lokal Masyarakat di Kerajaan Majapahit pada Abad ke-14 Masehi. Avatara [Internet]. 2021;11(2):305–305. Available from: https://share.google/XwQHpCGiT5jJTdJZE Khan IA, Khan M. Natural Honey , the Golden Nectar : Insight from Scriptures and Food Sciences. Mathews [Internet]. 2025;1(1):1–10. Available from: https://www.mathewsopenaccess.com/scholarly-articles/natural-honey-the-golden-nectar-insight-from-scriptures-and-food-sciences.pdf Matheyambath AC, Padmanabhan P, Paliyath G. Citrus Fruits [Internet]. 1st ed. Encyclopedia of Food and Health. Elsevier Ltd.; 2016. 136–140 p. Available from: http://dx.doi.org/10.1016/B978-0-12-384947-2.00165-3 Hasanah SU, Wibowo DP, Aulifa DL. Lindungi Imunitas Masyarakat Dengan Minuman Herbal. CARADDE J Pengabdi Kpd Masy [Internet]. 2020;3(2):212–8. Available from: https://journal.ilininstitute.com/index.php/caradde/article/view/602 Murniaty D, Yenny M, Putra RP, Saptadinata A, Septian B. Inovasi Produk Minuman Herbal Jalema sebagai Imunitas Tubuh Pada Masa Pandemi Covid. J Sains Terap Pariwisata [Internet]. 2023;8(1):49–61. Available from: https://journal.polteksahid.ac.id/index.php/jstp/article/download/237/208 Sadikan MZ, Mohamad Asri MN, Ahmad Hairi H, Haryati & Singar S. Relevance and Use of Honey and Lemon Water for Cough. Compil Res Pap STEM [Internet]. 2023;1(1):31–6. Available from: https://www.researchgate.net/profile/Andrew-Mtewa/publication/343843121_Medical_Foods_and_Infant_Formulas/links/5f49fce892851c6cfdf80041/Medical-Foods-and-Infant-Formulas.pdf#page=204 Sari MT, Haflin. Sosialisasi dan Edukasi Upaya Peningkatan Imunitas Tubuh di Masa Pandemi Covid-19 dengan Konsumsi Minuman Herbal Lemon dan Madu pada Masyarakat di Kelurahan Legok. J Abdimas Saintika [Internet]. 2023;3(2):154. Available from: https://jurnal.syedzasaintika.ac.id Sharma S, Vaidya D, Rana N. Honey as Natural Sweetener in Lemon Ready-to-Serve Drink. Int J Bio-resource Stress Manag [Internet]. 2016;7(2):320–5. Available from: https://scispace.com/pdf/honey-as-natural-sweetener-in-lemon-ready-to-serve-drink-2ty9n7bj37.pdf Pereira C, Barros L, Vilas-Boas M, Ferreira ICFR. Potentiating Effects of Honey on Antioxidant Properties of Lemon-flavoured Black Tea. Int J Food Sci Nutr [Internet]. 2013;64(2):230–4. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC11672929/ Rizaldy D, Insanu M, Sabila N, Haniffadli A, Zahra AA, Pratiwi SNE, et al. Lemon (Citrus limon L.): Antioxidative Activity and Its Marker Compound. Biointerface Res Appl Chem [Internet]. 2023;13(1):1–11. Available from: https://www.academia.edu/download/99514017/BRIAC131.021.pdf Bereksi-Reguig D, Allali H, Taib N, Aissaoui N, Wlodarczyk-Stasiak M, Kowalski R. Bioactive Compounds, Antioxidant Properties, and Antimicrobial Profiling of a Range of West Algerian Honeys: In Vitro Comparative Screening Prior to Therapeutic Purpose. Foods [Internet]. 2024;13(24):1–18. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC11675739/ Liu S, Li S, Ho CT. Dietary Bioactives and Essential Oils of Lemon and Lime Fruits. Food Sci Hum Wellness [Internet]. 2022;11(4):753–64. Available from: https://doi.org/10.1016/j.fshw.2022.03.001 Carr AC, Maggini S. Vitamin C and Immune Function. Nutrients [Internet]. 2017;9(11):1–25. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC5707683/ Saini RK, Ranjit A, Sharma K, Prasad P, Shang X, Girinyr K, et al. Bioactive Compounds of Citrus Fruits: A Review of Composition and Health Benefits of Carotenoids, Flavonoids, Limonoids, and Terpenes. Antioxidants [Internet]. 2022;11(2):1–27. Available from: https://www.mdpi.com/2076-3921/11/2/239 Ortiz A de C, Fideles SOM, Reis CHB, Bellini MZ, Pereira E de SBM, Pilon JPG, et al. Therapeutic Effects of Citrus Flavonoids Neohesperidin, Hesperidin and Its Aglycone, Hesperetin on Bone Health. Biomolecules [Internet]. 2022;12(5):1–20. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC9138288/ Uduwana S, Abeynayake N, Wickramasinghe I. Synergistic, Antagonistic, and Additive Effects on The Resultant Antioxidant Activity in Infusions of Green Tea with Bee Honey and Citrus Limonum Extract as Additives. J Agric Food Res [Internet]. 2023;12(February):1–8. Available from: https://www.mdpi.com/2076-3921/9/5/451#B15-antioxidants-09-00451 Mongi RJ, Ruhembe CC. Sugar Profile and Sensory Properties of Honey from Different Geographical Zones and Botanical Origins in Tanzania. Heliyon [Internet]. 2024;10(18):1–9. Available from: https://www.sciencedirect.com/science/article/pii/S2405844024141254 Jaya F, Evanuarini H, Susanto E, Azkarahman AR. Comparison of the Bioactive Properties of Honey Proteins from Floral Sources in Indonesia. J Ilmu-Ilmu Peternak. 2024;34(1):75–86. Pătruică S, Alexa E, Obiștioiu D, Cocan I, Radulov I, Berbecea A, et al. Chemical Composition, Antioxidant and Antimicrobial Activity of Some Types of Honey from Banat Region, Romania. Molecules [Internet]. 2022;27(13):1–24. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC9268046/ Tuksitha L, Chen YLS, Chen YL, Wong KY, Peng CC. Antioxidant and Antibacterial Capacity of Stingless Bee Honey from Borneo (Sarawak). J Asia Pac Entomol [Internet]. 2018;21(2):563–70. Available from: https://doi.org/10.1016/j.aspen.2018.03.007 Ashagrie Tafere D. Chemical Composition and Uses of Honey: A Review. J Food Sci Nutr Res [Internet]. 2021;04(03):194–201. Available from: https://fortuneonline.org/articles/chemical-composition-and-uses-of-honey-a-review.html Tlak Gajger I, Dar SA, Ahmed MMM, Aly MM, Vlainić J. Antioxidant Capacity and Therapeutic Applications of Honey: Health Benefits, Antimicrobial Activity and Food Processing Roles. Antioxidants [Internet]. 2025;14(8):1–24. Available from: https://www.mdpi.com/3434956 Kato Y, Domoto T, Hiramitsu M, Katagiri T, Sato K, Miyake Y, et al. Effect on Blood Pressure of Daily Lemon Ingestion and Walking. J Nutr Metab [Internet]. 2014;2014(2):1–6. Available from: https://onlinelibrary.wiley.com/doi/epdf/10.1155/2014/912684 Kim MJ, Hwang JH, Ko HJ, Na HB, Kim JH. Lemon Detox Diet Reduced Body Fat, Insulin Resistance, and Serum hs-CRP Level without Hematological Changes in Overweight Korean Women. Nutr Res [Internet]. 2015;35(5):409–20. Available from: http://dx.doi.org/10.1016/j.nutres.2015.04.001 Cheung Y, Meenu M, Yu X, Xu B. Phenolic Acids and Flavonoids Profiles of Commercial Honey from Different Floral Sources and Geographic Sources. Int J Food Prop [Internet]. 2019;22(1):290–308. Available from: https://doi.org/10.1080/10942912.2019.1579835 Mizzi L, Chatzitzika C, Gatt R, Valdramidis V. HPLC Analysis of Phenolic Compounds and Flavonoids with Overlapping Peaks. Food Technol Biotechnol [Internet]. 2020;58(1):12–9. Available from: http://pubmed.ncbi.nlm.nih.gov/32684783/ Liu RH. Dietary Bioactive Compounds and Their Health Implications. J Food Sci [Internet]. 2013;78(1):18–27. Available from: https://ift.onlinelibrary.wiley.com/doi/pdfdirect/10.1111/1750-3841.12101 Syahriati, Ua NF, Latifah H, Nirwana. Physicochemical and Color Characteristic of the Bawakaraeng Forest Honey, South Sulawesi. IOP Conf Ser Earth Environ Sci [Internet]. 2021;886(1):1–6. Available from: https://iopscience.iop.org/article/10.1088/1755-1315/886/1/012057/pdf Jan R, Khan M, Asaf S, Lubna, Asif S, Kim KM. Bioactivity and Therapeutic Potential of Kaempferol and Quercetin: New Insights for Plant and Human Health. Plants [Internet]. 2022;11(19):1–18. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC9571405/ Putriani N, Perdana J, Meiliana, Nugrahedi PY. Effect of Thermal Processing on Key Phytochemical Compounds in Green Leafy Vegetables: A Review. Food Rev Int [Internet]. 2022;38(4):783–811. Available from: https://doi.org/10.1080/87559129.2020.1745826 Ciulu M, de la Luz Cádiz-Gurrea M, Segura-Carretero A. Extraction and Analysis of Phenolic Compounds in Rice: A Review. Molecules [Internet]. 2018;23(11):1–20. Available from: http://pubmed.ncbi.nlm.nih.gov/32684783/ Singh N, Yadav SS. A Review on Health Benefits of Phenolics Derived from Dietary Spices. Curr Res Food Sci [Internet]. 2022;5(2):1508–23. Available from: https://doi.org/10.1016/j.crfs.2022.09.009 Larsen P, Ahmed M. Evaluation of Antioxidant Potential of Honey Drops and Honey Lozenges. Food Chem Adv [Internet]. 2022;1(1):1–10. Available from: https://doi.org/10.1016/j.focha.2022.100013 Rahman M, Rahaman S, Islam R, Rahman F, Mithi FM, Alqahtani T, et al. Role of Phenolic Compounds in Human Disease : Current Knowldege and Future Prospects. Molecules [Internet]. 2022;27(233):1–36. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC8746501/ Cianciosi D, Forbes-Hernández TY, Afrin S, Gasparrini M, Reboredo-Rodriguez P, Manna PP, et al. Phenolic Compounds in Honey and Their Associated Health Benefits: A Review. Molecules [Internet]. 2018;23(9):1–20. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC6225430/ Perna A, Intaglietta I, Simonetti A, Gambacorta E. Antioxidant Activity of Yogurt Made from Milk Characterized by Different Casein Haplotypes and Fortified with Chestnut and Sulla Honeys. J Dairy Sci [Internet]. 2014;97(11):6662–70. Available from: http://dx.doi.org/10.3168/jds.2013-7843 Chapman KW, Lawless HT, Boor KJ. Quantitative Descriptive Analysis and Principal Component Analysis for Sensory Characterization of Ultrapasteurized Milk. J Dairy Sci [Internet]. 2001;84(1):12–20. Available from: http://dx.doi.org/10.3168/jds.S0022-0302(01)74446-3 Kardas M, Rakuła M, Kołodziejczyk A, Staśkiewicz-Bartecka W. Consumer Preferences, Sensory Evaluation, and Color Analysis of Beetroot and Tomato Juices: Implications for Product Development and Marketing in Health-Promoting Beverages. Foods [Internet]. 2024;13(24):1–21. Available from: https://www.mdpi.com/2304-8158/13/24/4059 El Hosry L, Elias V, Chamoun V, Halawi M, Cayot P, Nehme A, et al. Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review. Foods [Internet]. 2025;14(11):1–43. Available from: https://www.mdpi.com/3329018 Adeyanju MM, Atewolara-Odule OC, Owagboriaye FO, Olalekan SO, Ashidi TF, Adedokun TA. Colour as a Potential Tool for the assessment of Flavonoid, Total Phenol, and Antioxidant Contents of Honey in Southwest Nigeria. Discov Food [Internet]. 2025;5(1):1–17. Available from: https://link.springer.com/article/10.1007/s44187-025-00535-y Anwar A, Faiz MA, Hou J. Effect of Honey Concentration on the Quality and Antioxidant Properties of Probiotic Yogurt Beverages from Different Milk Sources. Appl Sci [Internet]. 2025;15(4):1–22. Available from: https://www.mdpi.com/2076-3417/15/4/2210 Ji L, Otter D den, Cornacchia L, Sala G, Scholten E. Role of Polysaccharides in Tribological and Sensory Properties of Model Dairy Beverages. Food Hydrocoll [Internet]. 2023;134(August 2022):1–14. Available from: https://doi.org/10.1016/j.foodhyd.2022.108065 Ibáñez MD, Sanchez-Ballester NM, Blázquez MA. Encapsulated Limonene : A Pleasant Lemon-Like Aroma with Application in the Agri-Food Industry. A Review. Molecules [Internet]. 2020;25(11):1–20. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC7321087/ Manyi-Loh CE, Ndip RN, Clarke AM. Volatile Compounds in Honey: A Review on Their Involvement in Aroma, Botanical Origin Determination and Potential Biomedical Activities. Int J Mol Sci [Internet]. 2011;12(12):9514–32. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC3257144/#sec3 Nurmiati N, Herwina H, Periadnadi P, Janra MN, Hidayat R, Edelwis TW. Exploration of Natural Microflora from Stingless bee Honey Harvested from Limau Manis Area, Padang, West Sumatra, Indonesia. Biodiversitas [Internet]. 2024;25(9):2908–16. Available from: https://share.google/CBeb6tOfxb2fBxplc Osakabe N, Shimizu T, Fujii Y, Fushimi T, Calabrese V. Sensory Nutrition and Bitterness and Astringency of Polyphenols. Biomolecules [Internet]. 2024;14(2):1–22. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC10887135/ Shanker MA, Krishnan R, Kumar GS, Mohammed T, Hymavathi AS, Rosamma, et al. Insights on The Astringency of Non Alcoholic Bevearges: Fruit, Vegetable & Plantation based Perspective. Food Chem Adv [Internet]. 2024;4(January):1–18. Available from: https://doi.org/10.1016/j.focha.2024.100630 Lesschaeve I, Noble AC. Polyphenols: Factors Influencing Their sensory Properties and Their Effects on Food and Beverage Preferences. Am J Clin Nutr [Internet]. 2005;81(1):330S-335S. Available from: https://share.google/CBeb6tOfxb2fBxplc Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-8096890","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":564217791,"identity":"276ca3f1-fa6e-4485-be54-0cf21b64d06c","order_by":0,"name":"Yusma Indah Jayadi","email":"","orcid":"","institution":"IPB University","correspondingAuthor":false,"prefix":"","firstName":"Yusma","middleName":"Indah","lastName":"Jayadi","suffix":""},{"id":564217792,"identity":"b5737136-2030-442c-b932-93515d96476d","order_by":1,"name":"Ahmad Sulaeman","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAABCUlEQVRIiWNgGAWjYHACxgNgir0BTPEwSIBpCcYGPHogWngOkKxFIgHKlYBajksLf/8ZgwM/KrbJm0s+fva44A+DjLl0A+OHHwwWsri0SNzIMTjYc+a24c7ZaebGM9sYeCznHGCW7GGQMMbpsBs8Bgd4224zbridYCbN28DAY3AjgUEaaFYiLi3y588YHPz777b9hpvHv0nz/AFrYf6NT4vBgRyDw7wNtxM33OAxk+ZhA2thw2uL4Y20gsMyx24nbziTUw70iwTQLwfbLHsMcPtF7vzhjQ/f1Ny23XD8+DZgiNnYm0s3H77xo6IOZ4ghAzZmUKQYgGPEgAj1UC1EKx4Fo2AUjIIRBAAdIlrJBZ+UAAAAAABJRU5ErkJggg==","orcid":"","institution":"IPB University","correspondingAuthor":true,"prefix":"","firstName":"Ahmad","middleName":"","lastName":"Sulaeman","suffix":""},{"id":564217793,"identity":"a39dc67c-da7a-4465-8a04-7f8d279703e0","order_by":2,"name":"Eny Palupi","email":"","orcid":"","institution":"IPB University","correspondingAuthor":false,"prefix":"","firstName":"Eny","middleName":"","lastName":"Palupi","suffix":""},{"id":564217798,"identity":"aa8be503-5cb4-4b30-b05c-8697cec6472b","order_by":3,"name":"Mira Dewi","email":"","orcid":"","institution":"IPB University","correspondingAuthor":false,"prefix":"","firstName":"Mira","middleName":"","lastName":"Dewi","suffix":""},{"id":564217802,"identity":"0a9e4625-90c6-4c86-b8a2-81b1fe115554","order_by":4,"name":"Hardinsyah -","email":"","orcid":"","institution":"IPB University","correspondingAuthor":false,"prefix":"","firstName":"Hardinsyah","middleName":"","lastName":"-","suffix":""}],"badges":[],"createdAt":"2025-11-12 13:38:14","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-8096890/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-8096890/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":99309054,"identity":"e75c457d-fb17-4008-af41-b197d5a5d59b","added_by":"auto","created_at":"2025-12-31 16:09:41","extension":"docx","order_by":0,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":8058664,"visible":true,"origin":"","legend":"","description":"","filename":"RevisionFromTraditionalRemedytoFunctionalBeverageSensoryandBioactivePropertiesofLemonHoneyBeverages.docx","url":"https://assets-eu.researchsquare.com/files/rs-8096890/v1/d05281e66ce5731aee8f0a57.docx"},{"id":98867536,"identity":"dd49cc55-02fb-4aea-a42b-222ebb3ef292","added_by":"auto","created_at":"2025-12-23 11:11:02","extension":"json","order_by":1,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":7748,"visible":true,"origin":"","legend":"","description":"","filename":"3fc04482c3894d56b3f9fb303472ec34.json","url":"https://assets-eu.researchsquare.com/files/rs-8096890/v1/548ba3757ab413161f383725.json"},{"id":98867535,"identity":"947e03dd-34b1-4abe-a555-3d0189f6d18a","added_by":"auto","created_at":"2025-12-23 11:11:02","extension":"xml","order_by":2,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":176594,"visible":true,"origin":"","legend":"","description":"","filename":"3fc04482c3894d56b3f9fb303472ec341enriched.xml","url":"https://assets-eu.researchsquare.com/files/rs-8096890/v1/962ef7802c013d92837c675b.xml"},{"id":98867572,"identity":"3d2c2e70-dd12-4c32-b478-2b11b0cc3c42","added_by":"auto","created_at":"2025-12-23 11:11:06","extension":"jpeg","order_by":3,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":14254,"visible":true,"origin":"","legend":"","description":"","filename":"floatimage1.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-8096890/v1/66b32e3dd27510d7766e068a.jpeg"},{"id":98867533,"identity":"3d44b66e-5882-415d-84ea-28aec67035b1","added_by":"auto","created_at":"2025-12-23 11:11:01","extension":"jpeg","order_by":4,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":1074,"visible":true,"origin":"","legend":"","description":"","filename":"floatimage2.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-8096890/v1/ad11b3f8f49667720ae660be.jpeg"},{"id":98867537,"identity":"aae38d7f-f07c-4a2c-abae-da584462a6d9","added_by":"auto","created_at":"2025-12-23 11:11:02","extension":"jpeg","order_by":5,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":79182,"visible":true,"origin":"","legend":"","description":"","filename":"groupimage1.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-8096890/v1/26aae95a30b9ad6071d33f51.jpeg"},{"id":98867541,"identity":"78046681-96c7-451d-b360-3e9d772a0949","added_by":"auto","created_at":"2025-12-23 11:11:04","extension":"jpeg","order_by":6,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":59255,"visible":true,"origin":"","legend":"","description":"","filename":"groupimage2.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-8096890/v1/d1f1700810cf412d73f59edf.jpeg"},{"id":98867570,"identity":"54cc61f9-6c15-45d2-b558-6d29d4d786fb","added_by":"auto","created_at":"2025-12-23 11:11:06","extension":"jpeg","order_by":7,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":50092,"visible":true,"origin":"","legend":"","description":"","filename":"groupimage3.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-8096890/v1/fd863c202428c3908ce3598d.jpeg"},{"id":98867543,"identity":"dcbce51f-abab-4a4b-9c88-bbe9630f96d1","added_by":"auto","created_at":"2025-12-23 11:11:05","extension":"png","order_by":8,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":1744,"visible":true,"origin":"","legend":"","description":"","filename":"Onlinefloatimage1.png","url":"https://assets-eu.researchsquare.com/files/rs-8096890/v1/844b3c50ddc2227140943d4d.png"},{"id":98867538,"identity":"6e817c58-82aa-46f7-8c2b-4485c0be317c","added_by":"auto","created_at":"2025-12-23 11:11:03","extension":"png","order_by":9,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":935,"visible":true,"origin":"","legend":"","description":"","filename":"Onlinefloatimage2.png","url":"https://assets-eu.researchsquare.com/files/rs-8096890/v1/420a4638e2190694082d2e8c.png"},{"id":98867532,"identity":"db034b2a-f4de-4993-8c13-10fb9d636ee9","added_by":"auto","created_at":"2025-12-23 11:11:00","extension":"png","order_by":10,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":53866,"visible":true,"origin":"","legend":"","description":"","filename":"Onlinegroupimage1.png","url":"https://assets-eu.researchsquare.com/files/rs-8096890/v1/71c5f548ea2309d65b51e853.png"},{"id":98867546,"identity":"bacc53cf-0203-4244-9d5b-41ec92d1710a","added_by":"auto","created_at":"2025-12-23 11:11:05","extension":"png","order_by":11,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":34273,"visible":true,"origin":"","legend":"","description":"","filename":"Onlinegroupimage2.png","url":"https://assets-eu.researchsquare.com/files/rs-8096890/v1/ba46c3046dbc5c14471838a7.png"},{"id":98867574,"identity":"d1ed9d7e-1efc-4049-982a-77d6ad4f7ec6","added_by":"auto","created_at":"2025-12-23 11:11:07","extension":"png","order_by":12,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":33314,"visible":true,"origin":"","legend":"","description":"","filename":"Onlinegroupimage3.png","url":"https://assets-eu.researchsquare.com/files/rs-8096890/v1/713594532e99a3271a8bbe74.png"},{"id":98867578,"identity":"baae8c70-5982-47d9-a0e2-3f55d69d34f4","added_by":"auto","created_at":"2025-12-23 11:11:08","extension":"xml","order_by":13,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":171777,"visible":true,"origin":"","legend":"","description":"","filename":"3fc04482c3894d56b3f9fb303472ec341structuring.xml","url":"https://assets-eu.researchsquare.com/files/rs-8096890/v1/1ec5258d1fda2a0e1161530b.xml"},{"id":98867531,"identity":"c7078315-9e52-49d1-9c89-bf63c06e6e4c","added_by":"auto","created_at":"2025-12-23 11:10:57","extension":"html","order_by":14,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":192937,"visible":true,"origin":"","legend":"","description":"","filename":"earlyproof.html","url":"https://assets-eu.researchsquare.com/files/rs-8096890/v1/495e4c808bb6f747c9dcedbf.html"},{"id":98867573,"identity":"3b60d70d-33e0-4a68-bdd8-2d82d0a7813a","added_by":"auto","created_at":"2025-12-23 11:11:07","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":490914,"visible":true,"origin":"","legend":"\u003cp\u003eLemon tree and harvested lemon fruits showing fully ripened, bright yellow skin, free from blemishes and physical damage\u003c/p\u003e","description":"","filename":"1.png","url":"https://assets-eu.researchsquare.com/files/rs-8096890/v1/6f42e322818b9d12dde91ee6.png"},{"id":98867534,"identity":"7778b913-f492-4573-867a-26ef77341535","added_by":"auto","created_at":"2025-12-23 11:11:02","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":393859,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cem\u003eThree honey varieties used in the formulation: (a) Calliandra honey (Jepara, Central Java), (b) Acacia honey (Sumatra), and (c) Itama honey (Borneo)\u003c/em\u003e\u003c/p\u003e","description":"","filename":"2.png","url":"https://assets-eu.researchsquare.com/files/rs-8096890/v1/d8139485f6855adcc0e6da51.png"},{"id":98867545,"identity":"5fb5b117-1c49-4688-9e2a-566220c89d33","added_by":"auto","created_at":"2025-12-23 11:11:05","extension":"png","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":103085,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cem\u003eFlowchart of the preparation process of lemon–honey beverage formulations\u003c/em\u003e\u003c/p\u003e","description":"","filename":"3.png","url":"https://assets-eu.researchsquare.com/files/rs-8096890/v1/b3a2392195ec40fd8ec9a511.png"},{"id":98867544,"identity":"663d69e6-a137-4e94-8b95-5911da1fe672","added_by":"auto","created_at":"2025-12-23 11:11:05","extension":"png","order_by":4,"title":"Figure 4","display":"","copyAsset":false,"role":"figure","size":385278,"visible":true,"origin":"","legend":"\u003cp\u003eLaboratory-scale preparation and bottling of lemon–honey beverages formulated with three honey varieties. The formulations were standardized with a lemon-to-honey ratio of 50:40 mL (1.25:1)\u003c/p\u003e","description":"","filename":"4.png","url":"https://assets-eu.researchsquare.com/files/rs-8096890/v1/1462b60dbb069a1e1a82cf1d.png"},{"id":105564719,"identity":"0fd9092f-c367-48e4-b5bc-8f6deef41eb5","added_by":"auto","created_at":"2026-03-27 12:50:39","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":2664327,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-8096890/v1/55948a92-8f3c-4b91-b556-3429916b5580.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Functional Potency and Sensory Acceptability of Lemon–Honey Beverage Formulations","fulltext":[{"header":"Introduction","content":"\u003cp\u003eIn its historical development, traditional medicine in Indonesia has been significantly influenced by foreign cultures, including India (Ayurveda), China (Traditional Chinese Medicine), and the Middle East (Arabic/Islamic/Thibbun Nabawi) (\u003cspan class=\"CitationRef\"\u003e1\u003c/span\u003e). In Indonesia, traditional herbal drinks, commonly known as \u003cem\u003ejamu\u003c/em\u003e, have long been recognized as an integral part of cultural heritage and preventive health practices (\u003cspan class=\"CitationRef\"\u003e2\u003c/span\u003e). \u003cem\u003eJamu\u003c/em\u003e is typically prepared from roots, barks, leaves, and spices, reflecting the deep indigenous knowledge of utilizing natural resources for maintaining health (\u003cspan class=\"CitationRef\"\u003e3\u003c/span\u003e). For centuries, \u003cem\u003ejamu\u003c/em\u003e has been practiced and transmitted across generations to promote health, maintain bodily balance, and address various ailments (\u003cspan class=\"CitationRef\"\u003e2\u003c/span\u003e).\u003c/p\u003e\n\u003cp\u003eIn a broader context, this concept aligns with the global category of herbal drinks, which have increasingly gained attention as alternative beverages with functional health benefits. Since ancient times, Indonesians have utilized various natural ingredients as refreshing agents and body balancers. Sour-tasting ingredients, such as tamarind (\u003cem\u003eTamarindus indica\u003c/em\u003e) (\u003cspan class=\"CitationRef\"\u003e4\u003c/span\u003e), bilimbi (\u003cem\u003eAverrhoa bilimbi\u003c/em\u003e) (\u003cspan class=\"CitationRef\"\u003e5\u003c/span\u003e), and kaffir lime (\u003cem\u003eCitrus aurantiifolia\u003c/em\u003e) (\u003cspan class=\"CitationRef\"\u003e6\u003c/span\u003e) are commonly used in \u003cem\u003ejamu\u003c/em\u003e formulations as well as in traditional culinary practices. The sour taste is traditionally believed to provide a refreshing sensation, reduce internal heat, and support stamina (\u003cspan class=\"CitationRef\"\u003e7\u003c/span\u003e), underscoring its significant role within the local wisdom of Indonesian traditional medicine.\u003c/p\u003e\n\u003cp\u003eWith the advancement of food globalization, numerous foreign ingredients have been introduced and adapted into Indonesian dietary patterns, one of which is lemon (\u003cem\u003eCitrus limon\u003c/em\u003e). Although not native to Indonesia, lemon has gained popularity due to its high vitamin C and bioactive compound content (\u003cspan class=\"CitationRef\"\u003e8\u003c/span\u003e), making it a promising alternative for supporting nutritional needs and maintaining health. The use of lemon can therefore be viewed as a form of cultural adaptation, where global ingredients are incorporated into local practices while fulfilling similar functions to traditional sour ingredients.\u003c/p\u003e\n\u003cp\u003eStingless bees (Apidae: Meliponinae) are widely distributed in tropical regions, and Indonesia is known for its high diversity, with more than 30 species mainly from the \u003cem\u003eTrigona\u003c/em\u003e genus still largely wild and underutilized (\u003cspan class=\"CitationRef\"\u003e9\u003c/span\u003e). In contrast, the Asian honey bee \u003cem\u003eApis cerana\u003c/em\u003e is broadly distributed across Asia, including many regions of Indonesia(\u003cspan class=\"CitationRef\"\u003e9\u003c/span\u003e). Indonesia also produces a wide range of honey types, from forest honey in Sumbawa and Kalimantan to distinctive varieties across Sulawesi, which have long been valued as natural sweeteners and traditional therapeutics (\u003cspan class=\"CitationRef\"\u003e10\u003c/span\u003e, \u003cspan class=\"CitationRef\"\u003e11\u003c/span\u003e). In this study, Itama honey represents stingless bee honey, whereas Calliandra and Acacia honeys are produced by \u003cem\u003eApis\u003c/em\u003e honeybees.\u003c/p\u003e\n\u003cp\u003eIn addition, Indonesia is known for its remarkable diversity of honey types, ranging from forest honey originating from Sumbawa and Kalimantan to distinctive varieties produced in various regions of Sulawesi. Historically, honey has been highly valued as a natural sweetener, an energy booster, and a therapeutic agent for various health conditions (\u003cspan class=\"CitationRef\"\u003e11\u003c/span\u003e, \u003cspan class=\"CitationRef\"\u003e12\u003c/span\u003e).\u003c/p\u003e\n\u003cp\u003eIn traditional medicine, honey is often combined with herbal concoctions or functional beverages to enhance their medicinal properties (\u003cspan class=\"CitationRef\"\u003e13\u003c/span\u003e). Furthermore, in various religious traditions, honey is revered as a natural substance endowed with significant healing potential (\u003cspan class=\"CitationRef\"\u003e14\u003c/span\u003e). Chemically, honey is a natural sweetener with a complex composition, rich in bioactive compounds that contribute to its nutritional and health-promoting properties (\u003cspan class=\"CitationRef\"\u003e15\u003c/span\u003e, \u003cspan class=\"CitationRef\"\u003e16\u003c/span\u003e). Produced by bees from floral nectar and/or insect secretions, honey has been cherished for centuries for its remarkable nutritional and therapeutic benefits (\u003cspan class=\"CitationRef\"\u003e17\u003c/span\u003e).\u003c/p\u003e\n\u003cp\u003eThe combination of lemon and honey represents a form of acculturation between global and local ingredients. Similar to the evolution of instant \u003cem\u003ejamu\u003c/em\u003e and other contemporary modifications, lemon-honey beverages provide a healthy alternative that remains consistent with the core philosophy of herbal medicine: the utilization of natural ingredients to promote health and maintain bodily balance (\u003cspan class=\"CitationRef\"\u003e18\u003c/span\u003e). This combination not only expands the variety of functional beverage options but also aligns with the principles of traditional Indonesian medicine, which emphasizes equilibrium and holistic well-being through natural remedies.\u003c/p\u003e\n\u003cp\u003eDespite these promising aspects, scientific studies investigating the potential of lemon and honey combinations, particularly in relation to their bioactive components and consumer sensory acceptance, remain limited. Such research is crucial to support the development of functional beverages that are both health-promoting and consumer-friendly. Accordingly, this article aims to analyze the flavonoid, phenolic, and vitamin C contents of lemon-honey beverages, as well as to evaluate their sensory characteristics. The results are expected to provide a robust scientific foundation for the development of lemon-honey drinks as a healthy, innovative alternative that harmoniously blends traditional values with modern dietary preferences.\u003c/p\u003e\n\u003ch3\u003eHistorical background and cultural significance of Lemon Honey Beverage\u003c/h3\u003e\n\u003cp\u003eSince thousands of years ago, honey has been used by humans both as food and medicine. The cave paintings at Cueva de la Ara\u0026ntilde;a, Spain (\u0026plusmn;\u0026thinsp;8000 BC) depict honey-gathering activities, while reliefs from Egypt\u0026rsquo;s Fifth Dynasty (\u0026plusmn;\u0026thinsp;2400 BC) illustrate systematic beekeeping practices (\u003cspan class=\"CitationRef\"\u003e19\u003c/span\u003e, \u003cspan class=\"CitationRef\"\u003e20\u003c/span\u003e). Other archaeological evidence, such as beeswax residues found in Neolithic pottery, confirms that the use of honey had already been widespread since prehistoric times (\u003cspan class=\"CitationRef\"\u003e21\u003c/span\u003e).\u003c/p\u003e\n\u003cp\u003eIn the Indonesian archipelago, honey is recorded in Malay medical manuscripts and Javanese royal traditions. The Kitab Ṭibb Melayu, for instance, describes a mixture of honey with turmeric and lime as a remedy for coughs and respiratory problems (\u003cspan class=\"CitationRef\"\u003e22\u003c/span\u003e). Within the courts of Yogyakarta and Surakarta, honey became part of jamu formulations passed down through generations, reflecting its role in traditional medicine systems (\u003cspan class=\"CitationRef\"\u003e23\u003c/span\u003e). Etymologically, the term \u0026ldquo;madu\u0026rdquo; derives from the Sanskrit word madhu, highlighting its connection with ancient health traditions in Java (\u003cspan class=\"CitationRef\"\u003e24\u003c/span\u003e).\u003c/p\u003e\n\u003cp\u003eUnlike honey, lemon (Citrus limon) is not native to Indonesia. The fruit was introduced into the archipelago through colonial trade in the 16th\u0026ndash;17th centuries, primarily by the Portuguese and the Dutch. Rumphius\u0026rsquo; Herbarium Amboinense (1690s) records that various citrus species were cultivated in Maluku, including lemon (\u003cspan class=\"CitationRef\"\u003e25\u003c/span\u003e). Its presence was closely linked to European sailors\u0026rsquo; need for vitamin C to prevent scurvy (\u003cspan class=\"CitationRef\"\u003e26\u003c/span\u003e).\u003c/p\u003e\n\u003cp\u003eThe combination of citrus and honey as a health remedy had, in fact, been recognized earlier in the archipelago, particularly through the Malay tradition of mixing lime with honey for therapeutic purposes (\u003cspan class=\"CitationRef\"\u003e22\u003c/span\u003e). With the introduction and availability of lemons during the colonial period, the lemon\u0026ndash;honey combination developed and endured as a household remedy up to the present day. This reflects the encounter between local traditions and global influences in the history of traditional medicine in Indonesia.\u003c/p\u003e\n\u003cp\u003eIn the context of Nusantara medicine, lemon\u0026ndash;honey occupies a special position, especially within the jamu tradition. The combination has long been used to relieve coughs, colds, and sore throats, as well as to restore energy after illness or fatigue (\u003cspan class=\"CitationRef\"\u003e22\u003c/span\u003e). This simple recipe has often been orally transmitted by parents and grandparents, serving not only as a health remedy but also as household knowledge preserved across generations (\u003cspan class=\"CitationRef\"\u003e27\u003c/span\u003e).\u003c/p\u003e\n\u003cp\u003eBeyond its practical uses, lemon\u0026ndash;honey also holds symbolic and social meanings. Honey has long been regarded as a symbol of fertility, happiness, vitality, and inspiration (\u003cspan class=\"CitationRef\"\u003e28\u003c/span\u003e), whereas lemon is associated with freshness, bodily cleansing, and balance (\u003cspan class=\"CitationRef\"\u003e29\u003c/span\u003e). In daily life, serving lemon\u0026ndash;honey is more than just providing a drink\u0026mdash;it is an expression of care, affection, and familial hospitality. Offering a glass of lemon\u0026ndash;honey to a sick or tired family member often becomes a simple yet meaningful gesture of love.\u003c/p\u003e\n\u003cp\u003eIn everyday practice, this beverage is also linked to habits and life rituals. Many families consume it in the morning as part of a healthy routine, while others drink it on special occasions such as during illness or pregnancy. Its popularity increased notably during the COVID-19 pandemic (\u003cspan class=\"CitationRef\"\u003e30\u003c/span\u003e\u0026ndash;\u003cspan class=\"CitationRef\"\u003e33\u003c/span\u003e). Such patterns of consumption illustrate the adaptability of lemon\u0026ndash;honey to both bodily needs and cultural rhythms.\u003c/p\u003e\n\u003cp\u003eLocal diversity further enriches the forms of this remedy. Across different regions, the types of honey used vary\u0026mdash;from forest honey in Sumatra, to kapok (Randu) honey in Java, to stingless bee (Kelulut) honey in Kalimantan (\u003cspan class=\"CitationRef\"\u003e34\u003c/span\u003e). Differences in honey types and lemon proportions create taste variations suited to local preferences. This demonstrates that lemon\u0026ndash;honey is not rigid but adaptable to diverse environments and cultures.\u003c/p\u003e\n\u003cp\u003eToday, lemon\u0026ndash;honey remains highly relevant. It continues to be popular as a home remedy in both rural and urban communities and has increasingly been highlighted in scientific studies investigating its potential effects on hypertension, antioxidant activity, and immune function (\u003cspan class=\"CitationRef\"\u003e35\u003c/span\u003e). Thus, lemon\u0026ndash;honey not only forms part of local tradition but also bridges ancestral wisdom with modern medical science.\u003c/p\u003e"},{"header":"METHODOLOGY","content":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003eRaw materials for\u0026nbsp;lemon honey\u0026nbsp;preparation\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe main ingredients used in this study were lemon (\u003cem\u003eCitrus \u0026times; limon\u003c/em\u003e (L.) Osbeck, family Rutaceae) and honey.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eLemon\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eLemon \u003cem\u003e(Citrus \u0026times; limon (L.) Osbeck)\u0026nbsp;\u003c/em\u003eis widely recognized as a rich source of vitamin C, flavonoids, and phenolic compounds, which are essential for health promotion and disease prevention (36,37). In traditional and modern beverages, lemon juice is the main ingredient commonly utilized for its refreshing taste and therapeutic value (38).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eLemons were sourced from local farmers in Ciampea, Bogor, and were carefully selected based on quality criteria: fully ripened fruits with bright yellow skin, free from blemishes, and without any physical damage, ensuring optimal quality of raw materials. The juice extraction process begins by washing and cutting the fresh fruits, followed by squeezing to obtain the liquid rich in ascorbic acid and polyphenols.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eVitamin C plays a crucial role as a natural antioxidant, protecting cells from oxidative stress and supporting immune system function (39) . In addition, flavonoids such as hesperidin and eriocitrin contribute to anti-inflammatory and antimicrobial effects (40,41). The combination of these bioactive compounds makes lemon juice not only a flavoring agent but also a functional component in beverages.\u003c/p\u003e\n\u003cp\u003eWhen blended with honey, lemon juice enhances both the sensory profile and health-promoting potential of the drink (42). The synergistic interaction between honey\u0026rsquo;s polyphenols and lemon\u0026rsquo;s vitamin C increases antioxidant capacity (35), thereby supporting its traditional use as a home remedy for colds, sore throats, and fatigue.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eHoney\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eIn this formulation, lemon juice serves as the primary source of vitamin C and polyphenols, while honey contributes additional phenolic compounds and natural sweetness, creating a synergistic matrix that enhances both the sensory quality and functional value of the beverage.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eHoney is a natural sweet substance produced by honey bees (Apis mellifera and Trigona spp.) from plant nectar and has long been valued as both a natural sweetener and a functional ingredient with diverse health-promoting properties (12,43). In this study, three honey varieties were incorporated: Calliandra honey (Jepara, Central Java), Acacia honey (Sumatra), and Itama honey (Borneo). All samples were obtained from local markets and trusted beekeepers in the Bogor area to ensure quality and authenticity.\u003c/p\u003e\n\u003cp\u003eThese varieties were chosen for their distinct bioactive profiles, particularly phenolic and flavonoid contents. Calliandra honey is noted for its high antioxidant potential (44), \u0026nbsp; Acacia honey for its mild taste and rich polyphenol composition (45), and Itama honey (stingless bee) for its higher acidity and abundance of bioactive compounds compared to common honeybee products (46).\u0026nbsp;\u003cbr\u003ePhenolic acids and flavonoids in honey function as natural antioxidants by scavenging free radicals and reducing oxidative stress, contributing to antimicrobial, anti-inflammatory, and immunomodulatory effects (47,48). When incorporated into lemon-based formulations, honey not only enhances the flavor but also synergistically boosts antioxidant capacity, supporting its application as a functional beverage for health maintenance and disease prevention.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 1\u0026nbsp;\u003c/strong\u003eSummary of the main ingredients in lemon\u0026ndash;honey beverage and their importance\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" width=\"606\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eIngredients\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 288px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eImportance\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 150px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eReferences\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003eLemon (Citrus \u0026times; limon (L.) Osbeck)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 288px;\"\u003e\n \u003cp\u003ePrimary source of vitamin C, flavonoids, and phenolic compounds; acts as a natural antioxidant, supports immune system function, and provides refreshing sour taste to the beverage. Contributes to anti-inflammatory and antimicrobial effects.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 150px;\"\u003e\n \u003cp\u003e(39\u0026ndash;42)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003eHoney (Apis mellifera \u0026amp; Trigona spp.) \u0026ndash; Calliandra (Jepara), Acacia (Sumatra), Itama (Borneo)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 288px;\"\u003e\n \u003cp\u003eSupplies phenolic and flavonoid compounds with strong antioxidant activity. Calliandra \u0026rarr; noted for high antioxidant potential; Acacia \u0026rarr; mild taste and rich in polyphenols; Itama \u0026rarr; higher acidity and abundance of bioactive compounds. Enhances natural sweetness and synergistically increases antioxidant capacity with lemon.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 150px;\"\u003e\n \u003cp\u003e(12,44\u0026ndash;46,48)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003ePreparation method of Lemon Honey Beverage\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eThe preparation of lemon\u0026ndash;honey beverages involve a standardized sequence of steps designed to maintain product safety, sensory quality, and the integrity of bioactive compounds. Although slight variations may occur depending on the honey type used, the\u0026nbsp;\u003c/em\u003e\u003cem\u003eoverall preparation process is comparable across all formulations.\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003eThe beverage was prepared in three formulations: F1 (lemon with Calliandra honey), F2 (lemon with Acacia honey), and F3 (lemon with Itama honey). The only variation among these formulations was the type of honey used, while the proportions of lemon and honey remained consistent across all treatments (Fig. 3).\u003c/p\u003e\n\u003cp\u003eThe process began with the selection of ripe, blemish-free lemons, which were thoroughly washed and cut into 5 \u0026times; 5 cm pieces. The lemon pieces were pressed using a heavy-duty manual juicer to obtain fresh lemon juice. Approximately 15 kg of lemons were used per batch, yielding around 11.25 L of juice, equivalent to 50 mL per serving. The extracted juice was then measured with a graduated cylinder to standardize the volume.\u003c/p\u003e\n\u003cp\u003eMeanwhile, three honey varieties Calliandra, Acacia, and Itama were weighed to ensure precise proportions. Each serving contained 40 mL (\u0026plusmn;57 g) of honey. The lemon juice was then combined with the respective honey treatment, producing three different formulations.\u003c/p\u003e\n\u003cp\u003eThe mixture was homogenized and subsequently pasteurized at 90 \u0026deg;C for 18 seconds to ensure microbial safety while minimizing the degradation of bioactive compounds. The lemon-to-honey ratio (50:40 mL; 1.25:1) was selected based on previous studies of functional beverage formulations, which have recommended ratios ranging from 1:1 to 1:3 to achieve an optimal balance between flavor and health-promoting properties (49,50).\u003c/p\u003e\n\u003cp\u003eFinally, the processed beverages were packaged in sterilized containers and stored under refrigerated conditions. Equipment used in the preparation process included measuring cups, strainers, knives, mixing containers, and other supporting tools. For sensory evaluation tests, additional materials such as plastic cups, straws, spoons, chairs, evaluation forms, and writing instruments were prepared for the panelists.\u003c/p\u003e\n\u003cp\u003eThe final product was a ready-to-drink lemon\u0026ndash;honey beverage rich in phenolic compounds and flavonoids, combining the natural antioxidant potential of lemon and honey to deliver both functional and sensory benefits.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eQuantitative Analysis of Bioactive Compounds\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe analysis of bioactive compounds was conducted at the Pharmacy Laboratory, Faculty of Medicine and Health Sciences, UIN Alauddin Makassar, to determine the total flavonoid content, ferulic acid levels, and vitamin C concentration in the lemon\u0026ndash;honey beverage formulations. Data were expressed as mean \u0026plusmn; standard deviation (SD). A one-way analysis of variance (ANOVA) was performed using IBM SPSS Statistical Software, and Duncan\u0026rsquo;s multiple range test was applied to identify significant differences among the formulations. Statistical significance was set at p \u0026lt; 0.05.\u003c/p\u003e\n\u003cp\u003ePhenolic compounds, particularly flavonoids and phenolic acids, are key natural antioxidants in honey and are widely recognized for their significant therapeutic properties (51). The bioactive compound content of the lemon\u0026ndash;honey beverages varied notably among the formulations, as summarized in Table 2.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 2\u0026nbsp;\u003c/strong\u003eBioactive compound contents of honey\u0026ndash;lemon beverage formulations (per mL serving)\u003c/p\u003e\n\u003cdiv align=\"Leftr\"\u003e\n \u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"58%\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"2\" style=\"width: 17px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eSample\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"3\" style=\"width: 82px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eBioactive Compounds\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 29px;\"\u003e\n \u003cp\u003e\u003cem\u003eFlavonoid (TFC)\u003c/em\u003e\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eQE\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 26px;\"\u003e\n \u003cp\u003e\u003cem\u003ePhenolic (TPC)\u003c/em\u003e\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eGAE\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 26px;\"\u003e\n \u003cp\u003e\u003cem\u003eVitamin C\u003c/em\u003e\u003c/p\u003e\n \u003cp\u003e\u003cem\u003emg/ml DCIP\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17px;\"\u003e\n \u003cp\u003eF0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 29px;\"\u003e\n \u003cp\u003e1.21\u0026plusmn;0.05\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 26px;\"\u003e\n \u003cp\u003e8.38 \u0026plusmn; 0.13\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 26px;\"\u003e\n \u003cp\u003e5.19 \u0026plusmn; 0.27\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17px;\"\u003e\n \u003cp\u003eF1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 29px;\"\u003e\n \u003cp\u003e2.11\u0026plusmn;0.03\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 26px;\"\u003e\n \u003cp\u003e77.28 \u0026plusmn; 2.58\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 26px;\"\u003e\n \u003cp\u003e6.76 \u0026plusmn; 0.22\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17px;\"\u003e\n \u003cp\u003eF2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 29px;\"\u003e\n \u003cp\u003e25.12\u0026plusmn;2.17\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 26px;\"\u003e\n \u003cp\u003e432.63 \u0026plusmn; 0.87\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 26px;\"\u003e\n \u003cp\u003e11.66 \u0026plusmn; 0.41\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17px;\"\u003e\n \u003cp\u003eF3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 29px;\"\u003e\n \u003cp\u003e7.20\u0026plusmn;0.05\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 26px;\"\u003e\n \u003cp\u003e255.5 \u0026plusmn; 7.47\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 26px;\"\u003e\n \u003cp\u003e8.72 \u0026plusmn; 0.22\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003e\u003cem\u003eNote:\u003c/em\u003e \u003cem\u003eF0 = Lemon (without honey); F1 = Lemon with Calliandra honey; F2 = Lemon with Acacia honey; F3 = Lemon with Itama honey\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eFlavonoid Profiles (TFC)\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe total flavonoid content (TFC) was determined using a colorimetric method with UV-Vis spectrophotometry, as described by Mizzi et al (2020). Briefly, 0.5 mL of the sample extract was transferred into a test tube, followed by the addition of 0.1 mL of 10% aluminum chloride, 1.5 mL of ethanol, 0.1 mL of 5% CH₃COOK (1M), and 2.8 mL of distilled water. The mixture was vortexed until homogeneous and incubated at room temperature for the optimal incubation period. Absorbance was measured at the maximum wavelength using quercetin as a standard. All measurements were performed in duplicate to ensure accuracy.\u003c/p\u003e\n\u003cp\u003eFlavonoids are a group of bioactive compounds widely found in plant-based foods, and their regular consumption has been associated with a reduced risk of chronic diseases, including cancer, cardiovascular diseases (CVD), and neurodegenerative disorders (53). In this study, the results revealed marked differences in TFC among formulations. \u0026nbsp;F2 (lemon with Acacia honey) exhibited the highest TFC (25.12 \u0026plusmn; 2.17 QE), followed by F3 (lemon with Itama honey) (7.20 \u0026plusmn; 0.05 QE), F1 (lemon with Calliandra honey) (2.11 \u0026plusmn; 0.03 QE), and the control F0 (lemon only) (1.21 \u0026plusmn; 0.05 QE). These results highlight the substantial contribution of honey\u0026mdash;particularly Acacia honey\u0026mdash;to the flavonoid enrichment of the beverage.\u003c/p\u003e\n\u003cp\u003eThe variation among the formulations can be attributed to the botanical origin and phytochemical profiles of the honeys. Acacia honey from Sumatra is widely documented for its high flavonoid composition, particularly quercetin and kaempferol derivatives, which are potent antioxidants (54,55). In contrast, the relatively lower TFC and TPC values in F1 (Calliandra honey) may reflect its simpler bioactive profile, influenced by lower floral diversity and unique climatic conditions during nectar collection.\u003c/p\u003e\n\u003cp\u003eThe intermediate values observed in F3 are consistent with the complex polyphenolic matrix of stingless bee honeys such as Itama, which often exhibit diverse antioxidant compounds. Additionally, lemon juice contributes flavanones\u0026mdash;particularly hesperidin and eriocitrin\u0026mdash;further enriching the antioxidant potential of the formulations. Notably, the mild pasteurization (90 \u0026deg;C for 18 seconds) applied during preparation effectively preserved these heat-sensitive compounds (56).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003ePhenolic Content and Antioxidant Potential (TPC)\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe ferulic acid content was quantitatively analyzed using High-Performance Liquid Chromatography (HPLC) with a C18 reverse-phase column and UV detection at 320 nm, following Ciulu et al (2018). The sample was first extracted using methanol or ethanol as the solvent, followed by centrifugation to separate the supernatant from the solid residue. The supernatant was then filtered through a syringe filter before being injected into the HPLC system. The mobile phase consisted of 0.1% phosphoric acid and methanol at a ratio of 70:30 (v/v), with a C18 reverse-phase column. The analysis was conducted at a flow rate of 1 mL/min, with UV detection at 320 nm and an injection volume of 20 \u0026mu;L. A calibration curve was prepared using ferulic acid standards at concentrations ranging from 10 to 100 ppm. Peaks corresponding to ferulic acid were identified based on their retention times, typically between 8 and 10 minutes under these chromatographic conditions.\u003c/p\u003e\n\u003cp\u003ePhenolic compounds, characterized by one or more phenolic hydroxyl groups, represent the most abundant and heterogeneous class of plant secondary metabolites and are recognized for their broad spectrum of biological activitie (58). They play essential roles in reproduction and growth, act as defense mechanisms against pathogens, parasites, predators, and UV irradiation, and contribute to sensory characteristics such as color, aroma, and flavor (53).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eA similar trend was observed in this study, where the total phenolic content (TPC) varied significantly across the honey\u0026ndash;lemon beverage formulations. The F2 formulation (lemon with Acacia honey) exhibited the highest TPC (432.63 \u0026plusmn; 0.87 GAE), markedly higher than F3 (lemon with Itama honey; 255.35 \u0026plusmn; 7.47 GAE), F1 (lemon with Calliandra honey; 77.28 \u0026plusmn; 2.58 GAE), and the control sample F0 (lemon only). This finding reflects the rich phenolic composition of Acacia honey, which is known to contain diverse phenolic acids and flavonoids, such as quercetin and kaempferol derivatives, that contribute to its superior antioxidant profile (51). The elevated phenolic concentration in F2 therefore highlights the strong influence of the botanical origin of honey, as the plants from which nectar is collected are primary sources of these bioactive compounds.\u003c/p\u003e\n\u003cp\u003eProcessing conditions also played a role. The mild pasteurization (90 \u0026deg;C for 18 s) likely preserved phenolic integrity, consistent with previous studies reporting that controlled thermal treatment can enhance phenolic bioavailability by hydrolyzing glycosidic bonds (59). Beyond their plant functions, dietary phenolics contribute to human health by mitigating oxidative stress and lowering the risk of chronic diseases such as cardiovascular and neurodegenerative disorders, as well as certain cancers (60).\u003c/p\u003e\n\u003cp\u003eCollectively, these findings indicate that both honey botanical origin and processing conditions shape the phenolic and antioxidant profiles of lemon\u0026ndash;honey beverages. The parallel trends in TPC and TFC highlight the particular importance of Acacia honey in optimizing the functional properties of such beverages, positioning them as promising candidates for nutraceutical applications.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eVitamin C Stability\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe vitamin C content was measured using a titrimetric method with 2,6-dichloroindophenol (DCIP) solution. The DCIP titrant solution was prepared by dissolving 26 mg of DCIP and 21 mg of anhydrous sodium bicarbonate in a 100 mL volumetric flask, then diluted to volume with distilled water and stored in an amber glass bottle. A 4% oxalic acid solution was prepared by dissolving 20 g of oxalic acid in distilled water to a final volume of 500 mL. A standard vitamin C stock solution (100 mg/100 mL) was prepared by dissolving 10 mg of vitamin C in 100 mL of 4% oxalic acid solution, then serially diluted for standardization. For sample preparation, 1 mL of each formulation sample (F0, F1, F2, and F3) was diluted in a 10 mL volumetric flask with 4% oxalic acid solution prior to titration.\u003c/p\u003e\n\u003cp\u003eThe vitamin C content exhibited notable variation among formulations, ranging from 5.19 \u0026plusmn; 0.27 mg/mL in the control (F0) to 11.66 \u0026plusmn; 0.41 mg/mL in F2, with F3 also showing elevated levels (8.72 \u0026plusmn; 0.22 mg/mL). The higher vitamin C concentrations in honey-enriched formulations indicate that honey provides a protective effect during processing and storage. Phenolic compounds and flavonoids in honey can synergistically interact with ascorbic acid to neutralize reactive oxygen species (ROS), thereby reducing oxidative degradation and preserving the functional integrity of vitamin C (37,61,62).\u003c/p\u003e\n\u003cp\u003eAmong all formulations, F2 (lemon with Acacia honey) showed the highest vitamin C stability, consistent with its superior phenolic and flavonoid content. The greater radical-scavenging potential of Acacia honey supports a stronger protective matrix for ascorbic acid, thereby enhancing functional properties. Collectively, these findings suggest that Acacia honey\u0026ndash;based formulations may provide synergistic antioxidant benefits, offering promising applications as health-promoting functional beverages (35).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eSensory Analyses (QDA)\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe Quantitative Descriptive Analysis (QDA) was conducted at the Organoleptic Assessment Laboratory, Department of Community Nutrition, Faculty of Human Ecology, IPB, to systematically evaluate the sensory attributes of the lemon \u0026ndash; honey beverage formulations. The procedures were carried out following ISO 8586:2021 guidelines. A total of 13 trained panelists.\u003c/p\u003e\n\u003cp\u003eQuantitative Descriptive Analysis (QDA) is a widely used sensory evaluation method for objectively and systematically characterizing product attributes. This approach provided in-depth insights into sensory attributes such as acidity, sweetness, honey aroma, and aftertaste, which are critical for understanding consumer acceptability and the functional relevance of the product.\u003c/p\u003e\n\u003cp\u003eThe QDA procedure included several stages. First, panelist screening ensured adequate sensory sensitivity and ability to discriminate taste, aroma, and texture differences. Next, during the language development session, panelists collaboratively identified key descriptors relevant to the beverage.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003ePanelists were trained to apply a linear intensity scale (0\u0026ndash;10), where 0 indicated the absence of an attribute and 10 indicated maximum intensity. Reference standards (e.g., lemon juice for sourness, diluted honey for sweetness, and water for neutral baseline) were provided during training to calibrate perception and ensure consistent evaluation.\u003c/p\u003e\n\u003cp\u003eTrial runs and validation stages were carried out to ensure consistency in ratings among panelists. Sensory references were also provided to standardize perceptions of the evaluated attributes. After training and validation sessions, panelists evaluated the honey\u0026ndash;lemon beverage samples (F0, F1, F2, F3) according to the standardized assessment protocols. Following the evaluation, focus group discussions (FGDs) were conducted to clarify ambiguous descriptors and refine the sensory profiles. The QDA results provided detailed sensory maps that highlighted the strengths and areas for improvement of each formulation, enabling better alignment with consumer preferences (63).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 3\u0026nbsp;\u003c/strong\u003eSensory attributes of lemon\u0026ndash;honey beverages (mean \u0026plusmn; SD) with Quantitative Descriptive Analysis (QDA) test in\u0026nbsp;different honey types\u003c/p\u003e\n\u003cdiv align=\"Left\"\u003e\n \u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 180px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eAttribute\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eF0\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eF1\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 92px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eF2\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eF3\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 180px;\"\u003e\n \u003cp\u003eYellow appearance\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e11.21\u0026plusmn;1.15\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 92px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 180px;\"\u003e\n \u003cp\u003eBright appearance\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e10.25\u0026plusmn;0.84\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 92px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 180px;\"\u003e\n \u003cp\u003eViscosity appearance\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e2.87\u0026plusmn;0.73\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e4.02\u0026plusmn;0.78\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 92px;\"\u003e\n \u003cp\u003e5.49\u0026plusmn;0.79\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e4.569\u0026plusmn;0.78\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 180px;\"\u003e\n \u003cp\u003eHomogeneous appearance\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e7.35\u0026plusmn;1.01\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e10.09\u0026plusmn;0.76\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 92px;\"\u003e\n \u003cp\u003e11.28\u0026plusmn;0.74\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e10.22\u0026plusmn;1.23\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 180px;\"\u003e\n \u003cp\u003eBrown appearance\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 92px;\"\u003e\n \u003cp\u003e12.21\u0026plusmn;0.56\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e9.83\u0026plusmn;0.78\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 180px;\"\u003e\n \u003cp\u003eWhite appearance\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e6.87\u0026plusmn;1.30\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 92px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 180px;\"\u003e\n \u003cp\u003eClear appearance\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e7.35\u0026plusmn;1.01\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 92px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 180px;\"\u003e\n \u003cp\u003eLemon aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e9.06\u0026plusmn;1.15\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e6.87\u0026plusmn;0.77\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 92px;\"\u003e\n \u003cp\u003e4.46\u0026plusmn;0.93\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e5.58\u0026plusmn;0.51\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 180px;\"\u003e\n \u003cp\u003eHoney aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e7.34\u0026plusmn;0.89\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 92px;\"\u003e\n \u003cp\u003e6.37\u0026plusmn;0.82\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e8.51\u0026plusmn;0.76\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 180px;\"\u003e\n \u003cp\u003eSoy sauce aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 92px;\"\u003e\n \u003cp\u003e7.40\u0026plusmn;0.90\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 180px;\"\u003e\n \u003cp\u003eFruit taste\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e3.64\u0026plusmn;0.79\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e5.94\u0026plusmn;1.22\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 92px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 180px;\"\u003e\n \u003cp\u003eSour taste\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e12.81\u0026plusmn;0.69\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e6.86\u0026plusmn;1.43\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 92px;\"\u003e\n \u003cp\u003e6.33\u0026plusmn;0.77\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e8.63\u0026plusmn;0.61\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 180px;\"\u003e\n \u003cp\u003eSweet taste\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e8.79\u0026plusmn;1.09\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 92px;\"\u003e\n \u003cp\u003e5.75\u0026plusmn;0.69\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 180px;\"\u003e\n \u003cp\u003eBitter taste\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 92px;\"\u003e\n \u003cp\u003e4.64\u0026plusmn;1.24\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e3.62\u0026plusmn;1.24\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 180px;\"\u003e\n \u003cp\u003eMouthfeel mouth linings\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e6.91\u0026plusmn;1.38\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e3.28\u0026plusmn;1.57\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 92px;\"\u003e\n \u003cp\u003e4.27\u0026plusmn;0.64\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e4.25\u0026plusmn;0.72\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 180px;\"\u003e\n \u003cp\u003eMouthfeel tooth stretching\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e7.15\u0026plusmn;1.36\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e2.75\u0026plusmn;1.54\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 92px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e4.63\u0026plusmn;0.73\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 180px;\"\u003e\n \u003cp\u003eMouthfeel astringent\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e6.36\u0026plusmn;2.21\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e2.28\u0026plusmn;1.40\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 92px;\"\u003e\n \u003cp\u003e3.82\u0026plusmn;0.68\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e6.26\u0026plusmn;0.93\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 180px;\"\u003e\n \u003cp\u003eSour aftertaste\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e8.62\u0026plusmn;1.00\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e4.07\u0026plusmn;0.88\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 92px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e5.02\u0026plusmn;0.63\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 180px;\"\u003e\n \u003cp\u003eBitter aftertaste\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 92px;\"\u003e\n \u003cp\u003e3.57\u0026plusmn;1.00\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e3.77\u0026plusmn;0.96\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 180px;\"\u003e\n \u003cp\u003eNumbing aftertaste\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e4.07\u0026plusmn;1.01\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 92px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e3.54\u0026plusmn;0.56\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 180px;\"\u003e\n \u003cp\u003eThroat-catching aftertaste\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e3.63\u0026plusmn;0.71\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 96px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 92px;\"\u003e\n \u003cp\u003e0.00\u0026plusmn;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 100px;\"\u003e\n \u003cp\u003e4.07\u0026plusmn;0.60\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003e\u003cem\u003eNote: Values are expressed as mean \u0026plusmn; standard deviation (SD). Different superscript letters (a, b, c, d) within the same row indicate significant differences among samples (p \u0026lt; 0.05). F0 = control (lemon only), F1 = lemon with Calliandra honey, F2 = lemon with Acacia honey, F3 = lemon with Itama honey.\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003eA total of 13 panelists met the performance criteria for discrimination ability, repeatability, and reproducibility. These panelists assessed the sensory intensity of the formulations based on the attributes listed in Table 3. Overall, the QDA revealed significant differences (p \u0026lt; 0.05) across all four formulations (F0, F1, F2, and F3) in terms of color, viscosity, aroma, taste, mouthfeel, and aftertaste.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eColor and Appearance\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eColor and clarity are among the most critical quality indicators influencing consumer acceptance of beverages (64). F0 exhibited the lightest and clearest appearance (yellow score: 0.00 \u0026plusmn; 0.00; clarity: 7.35 \u0026plusmn; 1.01), reflecting the absence of honey pigments and the dominance of lemon\u0026rsquo;s natural flavonoids and carotenoids. In contrast, F1 demonstrated a bright yellow appearance (yellow score: 11.21 \u0026plusmn; 1.15; clarity: 10.25 \u0026plusmn; 0.84), suggesting that the addition of Calliandra honey enhanced the visual appeal of the beverage through a synergistic interaction between lemon pigments and moderate levels of Maillard-derived melanoidins (65).\u003c/p\u003e\n\u003cp\u003eDarker color intensity was observed in F2 (12.21 \u0026plusmn; 0.56) and F3 (9.83 \u0026plusmn; 0.78), which can be attributed to the higher levels of melanoidins and phenolic compounds typically present in Acacia and Itama honey, respectively. This darker appearance aligns with previous findings that link honey type and thermal reactions during processing to increased pigment intensity. Moreover, prior studies have consistently reported that darker honey varieties are richer in bioactive compounds such as phenolics and flavonoids, which contribute not only to enhanced color intensity but also to greater antioxidant activity (66).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eViscosity and Homogeneity\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eViscosity and homogeneity varied significantly across the beverage formulations, reflecting differences in honey composition and its interaction within the lemon matrix. Viscosity progressively increased from F0 (2.87 \u0026plusmn; 0.73) to F1 (4.02 \u0026plusmn; 0.78), reaching its peak in F2 (5.49 \u0026plusmn; 0.79), then slightly lower in F3 (4.57 \u0026plusmn; 0.78). This pattern corresponds to higher concentrations of natural sugars (fructose, glucose) and polysaccharides in the honeys, which are known to thicken beverages and improve texture (67).\u003c/p\u003e\n\u003cp\u003eHomogeneity followed a similar distribution, with F2 (11.28 \u0026plusmn; 0.74) scoring highest and F3 (10.22 \u0026plusmn; 1.23) close behind, indicating that Acacia and Itama honey components disperse more uniformly in the lemon base. These observations align with findings that natural hydrocolloids such as monosaccharides, polysaccharides, and pectins enhance mouthfeel and sensory texture in beverages without compromising flavor complexity (68).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eAroma Profil\u003c/em\u003ee\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eDistinct aroma characteristics were observed across the beverage formulations, reflecting the interplay between lemon volatiles and the unique aromatic compounds of each honey type. The control (F0), containing only lemon, exhibited a dominant fresh citrus aroma (9.06 \u0026plusmn; 1.15), primarily driven by compounds such as limonene, citral, and linalool (69). While this formulation offered a clean and refreshing profile, the absence of honey-derived volatiles resulted in a less complex sensory experience.\u003c/p\u003e\n\u003cp\u003eThe F1 formulation (lemon + Calliandra honey) demonstrated a balanced aroma profile, with a combination of citrus freshness (6.87 \u0026plusmn; 0.77) and moderate floral honey notes (7.34 \u0026plusmn; 0.89). This balance likely originates from volatile compounds such as benzaldehyde and phenylacetaldehyde present in Calliandra honey, contributing to its floral and mildly sweet aromatic complexity (70). Such a profile suggests a potential for broader consumer acceptance due to its harmonious and approachable sensory character.\u003c/p\u003e\n\u003cp\u003eIn contrast, the F2 formulation (lemon + Acacia honey) displayed a more earthy and mildly woody aroma (7.40 \u0026plusmn; 0.90), consistent with the volatile composition of Acacia honey, which is rich in aldehydes, norisoprenoids, and mild phenolic derivatives. This profile may appeal to consumers seeking a more natural and less overtly sweet sensory experience.\u003c/p\u003e\n\u003cp\u003eThe F3 formulation (lemon + Itama honey) exhibited the most intense honey aroma (8.51 \u0026plusmn; 0.76), characterized by distinctive tangy and slightly fermented notes typical of stingless bee honey (71). This complexity arises from its diverse volatile compounds, including organic acids and phenolic derivatives, which not only provide a unique sensory identity but may also enhance the functional properties of the beverage.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eTaste Attributes\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe taste profiles of the formulations reflect the complex interplay between acidity, sugars, and phenolic compounds, highlighting significant differences in sourness, sweetness, and bitterness. F0 exhibited the highest sourness intensity (12.81 \u0026plusmn; 0.69), consistent with the absence of honey to balance the citric acid and high vitamin C content naturally present in lemon. F1 achieved the highest sweetness score (8.79 \u0026plusmn; 1.09) along with moderate sourness (6.86 \u0026plusmn; 1.43), resulting in a smooth and refreshing balance that made this formulation the most preferred by the sensory panel. In contrast, F2 (sweetness: 5.75 \u0026plusmn; 0.69; bitterness: 4.64 \u0026plusmn; 1.24) and F3 (bitterness: 3.62 \u0026plusmn; 1.24) presented more complex flavor profiles, attributed to their higher phenolic concentrations, which impart subtle bitterness and earthy undertones. These findings are consistent with previous studies reporting that phenolic compounds are primary contributors to the bitterness and astringency commonly perceived in functional beverages (72).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eMouthfeel and Aftertaste\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eMouthfeel attributes varied significantly across formulations, largely influenced by the balance between acidic compounds from lemon and the sugars and bioactive compounds present in honey. F0 exhibited the highest tooth-stretching (7.15 \u0026plusmn; 1.36) and astringency (6.36 \u0026plusmn; 2.21), which can be attributed to the dominance of citric acid and the low pH of the formulation, factors known to enhance tactile sensations such as astringency and sourness (73).\u003c/p\u003e\n\u003cp\u003eIn contrast, the incorporation of honey in F1, F2, and F3 significantly reduced the tooth-stretching sensation, resulting in a smoother mouthfeel and a more balanced sensory experience. This modulation is likely due to the presence of sugars, proteins, and polysaccharides in honey that interact with acidic components, reducing their intensity and improving mouth-coating effects. The smoother texture in F1, in particular, may also reflect the lower phenolic concentration of Calliandra honey compared to the other varieties, minimizing any potential bitterness.\u003c/p\u003e\n\u003cp\u003eRegarding aftertaste, F0 showed the most intense lingering acidic note (8.62 \u0026plusmn; 1.00), while F2 and F3 exhibited subtle bitter and slightly numbing aftertaste sensations (3.57 \u0026plusmn; 1.00 and 3.54 \u0026plusmn; 0.56, respectively). These sensations are consistent with the higher total phenolic and flavonoid content of Acacia and Itama honeys, as phenolic compounds are known to impart complex and sometimes slightly bitter aftertastes in functional beverages (61). This interplay between acidity, phenolic compounds, and sugars highlights the role of honey in not only improving the mouthfeel but also in shaping the aftertaste complexity, particularly in formulations enriched with Acacia and Itama honeys.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eOverall Sensory and Functional Potential\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eTo provide a clearer descriptive overview, the overall sensory profiles of each formulation are summarized as follows in Table 4.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 4\u0026nbsp;\u003c/strong\u003eSensory profile summary of each lemon \u0026ndash; honey formulations\u003c/p\u003e\n\u003cdiv align=\"Left\"\u003e\n \u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 102px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eFormulation\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eKey profile\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 312px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eTaste notes\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 102px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eF0\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003eDominant sourness\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 312px;\"\u003e\n \u003cp\u003eClean, clear, and very refreshing but sharp; lacks complexity due to absence of honey.\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 102px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eF1\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003eBalanced sweet-sour\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 312px;\"\u003e\n \u003cp\u003eSmooth and harmoniously refreshing; subtle floral aroma; most preferred by panelists.\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 102px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eF2\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003eSweet\u0026ndash;sour\u0026ndash;bitter\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 312px;\"\u003e\n \u003cp\u003eComplex flavor with earthy undertones and mild bitterness; unique but less universally appealing.\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 102px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eF3\u003c/strong\u003e\u003c/p\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 168px;\"\u003e\n \u003cp\u003eSour\u0026ndash;bitter\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 312px;\"\u003e\n \u003cp\u003eStrong honey aroma, pronounced sourness, and slightly heavy aftertaste; bold and intense profile.\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003e\u003cem\u003eNote: F0 = control (lemon only), F1 = lemon with Calliandra honey, F2 = lemon with Acacia honey, F3 = lemon with Itama honey.\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003eSensory profiling revealed distinct characteristics among the formulations. F0 (lemon only) exhibited a sharp sourness with a clean but simple character due to the absence of honey. F1 (lemon with Calliandra honey) offered the most balanced sensory experience, combining moderate sweetness and acidity with a smooth mouthfeel and subtle floral aroma, making it the most preferred formulation. F2 (lemon with Acacia honey) showed a more complex profile, with sweet\u0026ndash;sour\u0026ndash;bitter notes and earthy undertones, while F3 (lemon with Itama honey) delivered a bolder profile, featuring a strong honey aroma, pronounced sourness, and a heavier aftertaste.\u003c/p\u003e\n\u003cp\u003eIntegrating sensory data with bioactive composition suggests that F1 provides the best balance between sensory quality and functional potential. Its moderate phenolic and flavonoid content synergizes with lemon-derived vitamin C, enhancing antioxidant activity while maintaining consumer-friendly sensory properties (61). In contrast, the higher phenolic concentrations in F2 and F3 contribute to stronger bitterness and astringency, consistent with findings that excessive phenolic levels can limit consumer acceptance (74).\u003c/p\u003e\n\u003cp\u003eThese findings emphasize the importance of balancing bioactive potency with palatability when developing functional beverages. Future research should explore formulation strategies\u0026mdash;such as blending or adjusting phenolic levels\u0026mdash;to optimize both health benefits and consumer acceptability. Broader sensory evaluations involving diverse demographic groups are also recommended to validate the market potential of these formulations.\u003c/p\u003e\n\u003cp\u003eCollectively, the combined QDA and chemical analyses confirm that the bioactive profile plays a pivotal role in shaping sensory attributes, where F1\u0026rsquo;s smooth and refreshing profile reflects a balanced composition, while F2 and F3 offer greater complexity driven by their higher phenolic contents.\u003c/p\u003e"},{"header":"CONCLUSION","content":"\u003cp\u003eThis study demonstrated that the incorporation of different honey types significantly influenced the bioactive composition and sensory profiles (QDA) of lemon–honey beverages. Among the formulations, F2 (lemon with Acacia honey) exhibited the highest phenolic and flavonoid contents, resulting in superior antioxidant activity supported by higher vitamin C stability, but also imparting a more complex and slightly bitter sensory profile. Conversely, F1 (lemon with Calliandra honey) achieved the most balanced sensory attributes, characterized by a harmonious sweet–sour taste, smooth mouthfeel, and moderate bioactive content, making it the most preferred formulation. These findings underscore the importance of balancing functional potency and sensory appeal in developing functional beverages. Future research should focus on optimizing phenolic levels through blending or formulation adjustments and conducting broader consumer acceptability studies to enhance market potential.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003eAcknowledgements\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eThis research was supported by the Organoleptic Assessment Laboratory, Department of Community Nutrition, Faculty of Human Ecology, IPB University, and the Pharmacy Laboratory, Faculty of Medicine and Health Sciences, UIN Alauddin Makassar. The authors would like to express their deepest gratitude to their academic supervisors, the Department of Community Nutrition at IPB University, and the laboratory staff for their valuable assistance throughout this study. Special appreciation is also extended to the sensory panelists and all individuals who contributed directly or indirectly to the successful completion of this research. The authors also gratefully acknowledge the financial support provided by the LPDP Scholarship (Lembaga Pengelola Dana Pendidikan), Ministry of Finance of the Republic of Indonesia, which made this research possible.\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eAuthor contributions\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eYusma Indah Jayadi was responsible for manuscript preparation, data analysis, review, and editing. Ahmad Sulaeman, Mira Dewi, Eny Palupi, and Hardinsyah contributed to the conceptualization, idea development, and critical review of the manuscript. All authors read and approved the final version of the manuscript and agreed to be accountable for all aspects of the work.\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eFunding\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eThis study was financially supported by the LPDP Scholarship Program (Indonesia Endowment Fund for Education).\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eAvailability of Data and Materials\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eThe datasets generated and/or analyzed during the current study are available from the corresponding author upon reasonable request.\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eDeclarations Ethics Approval and Consent to Participate:\u0026nbsp;\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eThe study protocol was reviewed and approved by the Health Research Ethics Committee of Poltekkes Kemenkes Semarang, Ministry of Health, Indonesia (Ethical Approval No. 220/EA/F.XXIII.38/2025). All procedures were conducted in accordance with the ethical principles outlined in the Declaration of Helsinki. Written informed consent was obtained from all participants prior to enrollment in the study.\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eInformed Consent\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eAll participants provided voluntary and informed consent prior to their involvement in this study. The purpose, procedures, potential risks, and benefits of the research were clearly explained to all participants before consent was obtained. This statement is included in accordance with Springer’s ethical guidelines on studies involving human participants.\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003ePermission for Plant Collection\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eThe lemon (Citrus × limon) samples used in this study were obtained with permission from a local farmer at MT Ciampea Farm, Bogor, Indonesia who voluntarily allowed the collection of fruits for research purposes. No wild plant collection was conducted, and therefore no governmental permits or special licenses were required. Botanical identification of the lemon specimens was carried out at the National Research and Innovation Agency (BRIN) in 2024 to confirm species authenticity.\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eClinical trial registration:\u003c/em\u003e\u003c/strong\u003e\u003cem\u003e\u0026nbsp;Not applicable\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eConsent for Publication:\u0026nbsp;\u003c/em\u003e\u003c/strong\u003e\u003cem\u003eNot applicable\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eCompeting Interests:\u0026nbsp;\u003c/em\u003e\u003c/strong\u003e\u003cem\u003eThe authors declare no competing interests.\u003c/em\u003e\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eYunita F, Gunawan S, Silaban H, Chaidir. The Journey of Indonesian Traditional Medicine. Tarumanagara Med J [Internet]. 2024;6(2):241\u0026ndash;52. Available from: https://journal.untar.ac.id/index.php/tmj/article/view/33351\u003c/li\u003e\n\u003cli\u003eEstiasih T, Maligan JM, Witoyo JE, Mu\u0026rsquo;alim AAH, Ahmadi K, Mahatmanto T, et al. Indonesian Traditional Herbal Drinks: Diversity, Processing, and Health Benefits. J Ethn Foods [Internet]. 2025;12(1):1. Available from: https://doi.org/10.1186/s42779-025-00267-5\u003c/li\u003e\n\u003cli\u003eYulagustinus, Nyoman Oka Tridjaja. Jamu\u0026mdash;A Healthy Drink of Indonesia. J Food Sci Eng [Internet]. 2017;7(4):221\u0026ndash;6. Available from: https://scispace.com/pdf/jamu-a-healthy-drink-of-indonesia-37oq5bkx3b.pdf\u003c/li\u003e\n\u003cli\u003eJalil M, Purwantoro A, Daryono BS, Kurniawan FY, Tropika DB, Biologi F, et al. Jamu Kunir Asem : Ethnomedicine Overview by Javanese Herbal Medicine Formers in Yogyakarta. J Jamu Indones [Internet]. 2021;6(1):8\u0026ndash;15. Available from: https://jamu-journal.ipb.ac.id/index.php/JJI/article/view/211/116\u003c/li\u003e\n\u003cli\u003ePutri AN, Firdaus AMF, Rahayu MP, Aminah S, Rifqi M. Perbandingan Hasil Organoleptik Olahan Permen Jelly Kulit Buah Naga (Holyereus polyrhizus) pada Berbagai Variasi Penambahan Bahan Alami : Review. Karimah Tauhid [Internet]. 2025;4(5):2844\u0026ndash;53. Available from: https://ojs.unida.ac.id/karimahtauhid/article/view/17260/7035\u003c/li\u003e\n\u003cli\u003eRochmawati N, Ermawati DE. The Effect of Carrageenan Concentration on the Physical and Chemical Properties of Gummy Turmeric Acid Jamu. Maj Farm [Internet]. 2021;17(2):230\u0026ndash;7. Available from: https://jurnal.ugm.ac.id/majalahfarmaseutik/article/view/63615\u003c/li\u003e\n\u003cli\u003eWu Q, Liang X. Food Therapy and Medical Diet Therapy of Traditional Chinese Medicine. Clin Nutr Exp [Internet]. 2018;18(2):1\u0026ndash;5. Available from: https://doi.org/10.1016/j.yclnex.2018.01.001\u003c/li\u003e\n\u003cli\u003eLiu S, Ma G, Zhang T, Wang L, Pei H, Li X, et al. Insights into Flavor and Key Influencing Factors of Maillard Reaction Products: A Recent Update. Front Nutr [Internet]. 2022;9(2):1\u0026ndash;18. Available from: https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2022.973677/full\u003c/li\u003e\n\u003cli\u003eSimanjuntak JG, Priawandiputra W, Raffiudin R, Shullia NI, Pradana MG, Meilin A, et al. Apis cerana Fabricius, 1793 in Sumatra: Haplotype Variations of Mitochondrial DNA and the Molecular Relationship with the Asian Honey Bees (Hymenoptera: Apidae). Hayati [Internet]. 2024;31(4):768\u0026ndash;80. Available from: https://journal.ipb.ac.id/hayati/article/view/43415\u003c/li\u003e\n\u003cli\u003eSulaeman A, Fikri AM, Kalsum N, Mahani M. Trigona Propolis and Its Potency for Health and Healing Process [Internet]. Singh RB, Watson RR, Takahashi T, editors. The Role of Functional Food Security in Global Health. Elsevier Inc.; 2019. 423\u0026ndash;448 p. Available from: http://dx.doi.org/10.1016/B978-0-12-813148-0.00025-6\u003c/li\u003e\n\u003cli\u003eA. Nweze J, V. Olovo C, Innocent Nweze E, Okechukwu John O, Paul C. Therapeutic Properties of Honey. In: Honey Analysis - New Advances and Challenges [Internet]. Intechopen; 2020. p. 1\u0026ndash;21. Available from: https://www.intechopen.com/chapters/67503#\u003c/li\u003e\n\u003cli\u003eSamarghandian S, Farkhondeh T, Samini F. Honey and Health: A Review of Recent Clinical Research. Pharmacognosy Res [Internet]. 2017;9(2):121\u0026ndash;7. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC5424551/\u003c/li\u003e\n\u003cli\u003eKumar S, Verma M, Hajam YA, Kumar R. Honey Infused with Herbs: A Boon to Cure Pathological Diseases. Heliyon [Internet]. 2024;10(1):1\u0026ndash;25. Available from: https://doi.org/10.1016/j.heliyon.2023.e23302\u003c/li\u003e\n\u003cli\u003eAbhishek Kumar AK, Anshu Patel AP, Dr.Shailesh Jain DSJ. Formulation and Evaluation on Herbal Syrupof Ginger with Honey. Int J Pharm Res Appl [Internet]. 2025;10(02):1412\u0026ndash;22. Available from: https://ijprajournal.com/issue_dcp/Formulation and Evaluation on Herbal Syrupof Ginger with Honey.pdf\u003c/li\u003e\n\u003cli\u003eAmor S Ben, Mekious S, Benfekih LA, Abdellattif MH, Boussebaa W, Almalki FA, et al. Phytochemical Characterization and Bioactivity of Different Honey Samples Collected in the Pre‐Saharan Region in Algeria. Life [Internet]. 2022;12(7):1\u0026ndash;18. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC9952753/#B1-antibiotics-12-00337\u003c/li\u003e\n\u003cli\u003eAl-kafaween MA, Mohd Hilmi AB, Jaffar N, Al-Jamal HAN, Zahri MK, Jibril FI. Antibacterial and Antibiofilm Activities of Malaysian Trigona Honey Against Pseudomonas Aeruginosa ATCC 10145 and Streptococcus pyogenes ATCC 19615. Jordan J Biol Sci [Internet]. 2020;Volume 13(1):647\u0026ndash;57. Available from: https://jjbs.hu.edu.jo/files/vol13/n1/Binder13n1.pdf#page=83\u003c/li\u003e\n\u003cli\u003eRana S, Mishra M, Yadav D, Subramani SK, Katare C, Prasad G. Medicinal Uses of Honey: A Review on its Benefits to Human Health. Prog Nutr [Internet]. 2018;20(2):5\u0026ndash;14. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC9952753/#B1-antibiotics-12-00337\u003c/li\u003e\n\u003cli\u003eKristianto H, Pramesona BA, Rosyad YS, Andriani L, Putri TARK, Rias YA. The Effects of Beliefs, Knowledge, and Attitude on Herbal Medicine Use During the COVID-19 Pandemic: A cross-Sectional Survey in Indonesia. F1000Research [Internet]. 2022;11(1):1\u0026ndash;24. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC9647142/\u003c/li\u003e\n\u003cli\u003eCrane E. The World History of Beekeeping and Honey Hunting [Internet]. New York: Routledge; 1999. 1\u0026ndash;71 p. Available from: https://api.pageplace.de/preview/DT0400.9781136746703_A23879620/preview-9781136746703_A23879620.pdf\u003c/li\u003e\n\u003cli\u003eMarcinkoys. Tree Beekeeping from Generation to Generation [Internet]. European Union; 2022. 1\u0026ndash;59 p. Available from: https://www.eni-cbc.eu/llb/data/public/uploads/2024/08/bites2_en_pdf.pdf\u003c/li\u003e\n\u003cli\u003eGeoraphic N. Honey has been Around Since the Stone Age. National Geographic [Internet]. 2015; Available from: https://nationalgeographic.grid.id/read/13302309/madu-sudah-ada-sejak-zaman-batu\u003c/li\u003e\n\u003cli\u003eHussain AG. Membaca Kitab Tib Melalui Kacamata Perubatan Moden [Internet]. Malaysia: Perpustakaan Negara Malaysia; 2018. 1\u0026ndash;43 p. Available from: https://www.pnm.gov.my/pnm/resources/pdf file/PKMM/WACANA MANUSKRIP MELAYU 2-2018.pdf?utm_source=\u003c/li\u003e\n\u003cli\u003eShufyani F, Siregar SM, Kinayoh NB, Kusuma I, Kusumaningtyas FA, Ulaen SPJ, et al. Pembuatan Racikan Jamu Tradisional sebagai Imunitas Tubuh [Internet]. Alifariki LO, editor. PT Media Pustaka Indo; 2024. 1\u0026ndash;233 p. Available from: https://media.neliti.com/media/publications/617982-pembuatan-racikan-jamu-tradisional-sebag-81f1e284.pdf\u003c/li\u003e\n\u003cli\u003eWalkikar SS. Importance of Madhu in Classical Ayurvedic Texts. Ayushdara [Internet]. 2023;10(2):1\u0026ndash;13. Available from: https://www.researchgate.net/publication/370857734_Importance_of_Madhu_in_Classical_Ayurvedic_Text\u003c/li\u003e\n\u003cli\u003eRumpf GE. The Ambonese Herbal [Internet]. 14th ed. Ambon: Yale University Press; 2010. 3360 p. Available from: https://search.worldcat.org/en/title/601345764\u003c/li\u003e\n\u003cli\u003eDresen E, Lee ZY, Hill A, Notz Q, Patel JJ, Stoppe C. History of Scurvy and Use of vi Vtamin C in Critical Illness: A Narrative Review. Nutr Clin Pract [Internet]. 2023;38(1):46\u0026ndash;54. Available from: https://pubmed.ncbi.nlm.nih.gov/36156315/\u003c/li\u003e\n\u003cli\u003eIsnawati DL. Minuman Jamu Tradisional sebagai Kearifan Lokal Masyarakat di Kerajaan Majapahit pada Abad ke-14 Masehi. Avatara [Internet]. 2021;11(2):305\u0026ndash;305. Available from: https://share.google/XwQHpCGiT5jJTdJZE\u003c/li\u003e\n\u003cli\u003eKhan IA, Khan M. Natural Honey , the Golden Nectar : Insight from Scriptures and Food Sciences. Mathews [Internet]. 2025;1(1):1\u0026ndash;10. Available from: https://www.mathewsopenaccess.com/scholarly-articles/natural-honey-the-golden-nectar-insight-from-scriptures-and-food-sciences.pdf\u003c/li\u003e\n\u003cli\u003eMatheyambath AC, Padmanabhan P, Paliyath G. Citrus Fruits [Internet]. 1st ed. Encyclopedia of Food and Health. Elsevier Ltd.; 2016. 136\u0026ndash;140 p. Available from: http://dx.doi.org/10.1016/B978-0-12-384947-2.00165-3\u003c/li\u003e\n\u003cli\u003eHasanah SU, Wibowo DP, Aulifa DL. Lindungi Imunitas Masyarakat Dengan Minuman Herbal. CARADDE J Pengabdi Kpd Masy [Internet]. 2020;3(2):212\u0026ndash;8. Available from: https://journal.ilininstitute.com/index.php/caradde/article/view/602\u003c/li\u003e\n\u003cli\u003eMurniaty D, Yenny M, Putra RP, Saptadinata A, Septian B. Inovasi Produk Minuman Herbal Jalema sebagai Imunitas Tubuh Pada Masa Pandemi Covid. J Sains Terap Pariwisata [Internet]. 2023;8(1):49\u0026ndash;61. Available from: https://journal.polteksahid.ac.id/index.php/jstp/article/download/237/208\u003c/li\u003e\n\u003cli\u003eSadikan MZ, Mohamad Asri MN, Ahmad Hairi H, Haryati \u0026amp; Singar S. Relevance and Use of Honey and Lemon Water for Cough. Compil Res Pap STEM [Internet]. 2023;1(1):31\u0026ndash;6. Available from: https://www.researchgate.net/profile/Andrew-Mtewa/publication/343843121_Medical_Foods_and_Infant_Formulas/links/5f49fce892851c6cfdf80041/Medical-Foods-and-Infant-Formulas.pdf#page=204\u003c/li\u003e\n\u003cli\u003eSari MT, Haflin. Sosialisasi dan Edukasi Upaya Peningkatan Imunitas Tubuh di Masa Pandemi Covid-19 dengan Konsumsi Minuman Herbal Lemon dan Madu pada Masyarakat di Kelurahan Legok. J Abdimas Saintika [Internet]. 2023;3(2):154. Available from: https://jurnal.syedzasaintika.ac.id\u003c/li\u003e\n\u003cli\u003eSharma S, Vaidya D, Rana N. Honey as Natural Sweetener in Lemon Ready-to-Serve Drink. Int J Bio-resource Stress Manag [Internet]. 2016;7(2):320\u0026ndash;5. Available from: https://scispace.com/pdf/honey-as-natural-sweetener-in-lemon-ready-to-serve-drink-2ty9n7bj37.pdf\u003c/li\u003e\n\u003cli\u003ePereira C, Barros L, Vilas-Boas M, Ferreira ICFR. Potentiating Effects of Honey on Antioxidant Properties of Lemon-flavoured Black Tea. Int J Food Sci Nutr [Internet]. 2013;64(2):230\u0026ndash;4. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC11672929/\u003c/li\u003e\n\u003cli\u003eRizaldy D, Insanu M, Sabila N, Haniffadli A, Zahra AA, Pratiwi SNE, et al. Lemon (Citrus limon L.): Antioxidative Activity and Its Marker Compound. Biointerface Res Appl Chem [Internet]. 2023;13(1):1\u0026ndash;11. Available from: https://www.academia.edu/download/99514017/BRIAC131.021.pdf\u003c/li\u003e\n\u003cli\u003eBereksi-Reguig D, Allali H, Taib N, Aissaoui N, Wlodarczyk-Stasiak M, Kowalski R. Bioactive Compounds, Antioxidant Properties, and Antimicrobial Profiling of a Range of West Algerian Honeys: In Vitro Comparative Screening Prior to Therapeutic Purpose. Foods [Internet]. 2024;13(24):1\u0026ndash;18. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC11675739/\u003c/li\u003e\n\u003cli\u003eLiu S, Li S, Ho CT. Dietary Bioactives and Essential Oils of Lemon and Lime Fruits. Food Sci Hum Wellness [Internet]. 2022;11(4):753\u0026ndash;64. Available from: https://doi.org/10.1016/j.fshw.2022.03.001\u003c/li\u003e\n\u003cli\u003eCarr AC, Maggini S. Vitamin C and Immune Function. Nutrients [Internet]. 2017;9(11):1\u0026ndash;25. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC5707683/\u003c/li\u003e\n\u003cli\u003eSaini RK, Ranjit A, Sharma K, Prasad P, Shang X, Girinyr K, et al. Bioactive Compounds of Citrus Fruits: A Review of Composition and Health Benefits of Carotenoids, Flavonoids, Limonoids, and Terpenes. Antioxidants [Internet]. 2022;11(2):1\u0026ndash;27. Available from: https://www.mdpi.com/2076-3921/11/2/239\u003c/li\u003e\n\u003cli\u003eOrtiz A de C, Fideles SOM, Reis CHB, Bellini MZ, Pereira E de SBM, Pilon JPG, et al. Therapeutic Effects of Citrus Flavonoids Neohesperidin, Hesperidin and Its Aglycone, Hesperetin on Bone Health. Biomolecules [Internet]. 2022;12(5):1\u0026ndash;20. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC9138288/\u003c/li\u003e\n\u003cli\u003eUduwana S, Abeynayake N, Wickramasinghe I. Synergistic, Antagonistic, and Additive Effects on The Resultant Antioxidant Activity in Infusions of Green Tea with Bee Honey and Citrus Limonum Extract as Additives. J Agric Food Res [Internet]. 2023;12(February):1\u0026ndash;8. Available from: https://www.mdpi.com/2076-3921/9/5/451#B15-antioxidants-09-00451\u003c/li\u003e\n\u003cli\u003eMongi RJ, Ruhembe CC. Sugar Profile and Sensory Properties of Honey from Different Geographical Zones and Botanical Origins in Tanzania. Heliyon [Internet]. 2024;10(18):1\u0026ndash;9. Available from: https://www.sciencedirect.com/science/article/pii/S2405844024141254\u003c/li\u003e\n\u003cli\u003eJaya F, Evanuarini H, Susanto E, Azkarahman AR. Comparison of the Bioactive Properties of Honey Proteins from Floral Sources in Indonesia. J Ilmu-Ilmu Peternak. 2024;34(1):75\u0026ndash;86. \u003c/li\u003e\n\u003cli\u003ePătruică S, Alexa E, Obiștioiu D, Cocan I, Radulov I, Berbecea A, et al. Chemical Composition, Antioxidant and Antimicrobial Activity of Some Types of Honey from Banat Region, Romania. Molecules [Internet]. 2022;27(13):1\u0026ndash;24. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC9268046/\u003c/li\u003e\n\u003cli\u003eTuksitha L, Chen YLS, Chen YL, Wong KY, Peng CC. Antioxidant and Antibacterial Capacity of Stingless Bee Honey from Borneo (Sarawak). J Asia Pac Entomol [Internet]. 2018;21(2):563\u0026ndash;70. Available from: https://doi.org/10.1016/j.aspen.2018.03.007\u003c/li\u003e\n\u003cli\u003eAshagrie Tafere D. Chemical Composition and Uses of Honey: A Review. J Food Sci Nutr Res [Internet]. 2021;04(03):194\u0026ndash;201. Available from: https://fortuneonline.org/articles/chemical-composition-and-uses-of-honey-a-review.html\u003c/li\u003e\n\u003cli\u003eTlak Gajger I, Dar SA, Ahmed MMM, Aly MM, Vlainić J. Antioxidant Capacity and Therapeutic Applications of Honey: Health Benefits, Antimicrobial Activity and Food Processing Roles. Antioxidants [Internet]. 2025;14(8):1\u0026ndash;24. Available from: https://www.mdpi.com/3434956\u003c/li\u003e\n\u003cli\u003eKato Y, Domoto T, Hiramitsu M, Katagiri T, Sato K, Miyake Y, et al. Effect on Blood Pressure of Daily Lemon Ingestion and Walking. J Nutr Metab [Internet]. 2014;2014(2):1\u0026ndash;6. Available from: https://onlinelibrary.wiley.com/doi/epdf/10.1155/2014/912684\u003c/li\u003e\n\u003cli\u003eKim MJ, Hwang JH, Ko HJ, Na HB, Kim JH. Lemon Detox Diet Reduced Body Fat, Insulin Resistance, and Serum hs-CRP Level without Hematological Changes in Overweight Korean Women. Nutr Res [Internet]. 2015;35(5):409\u0026ndash;20. Available from: http://dx.doi.org/10.1016/j.nutres.2015.04.001\u003c/li\u003e\n\u003cli\u003eCheung Y, Meenu M, Yu X, Xu B. Phenolic Acids and Flavonoids Profiles of Commercial Honey from Different Floral Sources and Geographic Sources. Int J Food Prop [Internet]. 2019;22(1):290\u0026ndash;308. Available from: https://doi.org/10.1080/10942912.2019.1579835\u003c/li\u003e\n\u003cli\u003eMizzi L, Chatzitzika C, Gatt R, Valdramidis V. HPLC Analysis of Phenolic Compounds and Flavonoids with Overlapping Peaks. Food Technol Biotechnol [Internet]. 2020;58(1):12\u0026ndash;9. Available from: http://pubmed.ncbi.nlm.nih.gov/32684783/\u003c/li\u003e\n\u003cli\u003eLiu RH. Dietary Bioactive Compounds and Their Health Implications. J Food Sci [Internet]. 2013;78(1):18\u0026ndash;27. Available from: https://ift.onlinelibrary.wiley.com/doi/pdfdirect/10.1111/1750-3841.12101\u003c/li\u003e\n\u003cli\u003eSyahriati, Ua NF, Latifah H, Nirwana. Physicochemical and Color Characteristic of the Bawakaraeng Forest Honey, South Sulawesi. IOP Conf Ser Earth Environ Sci [Internet]. 2021;886(1):1\u0026ndash;6. Available from: https://iopscience.iop.org/article/10.1088/1755-1315/886/1/012057/pdf\u003c/li\u003e\n\u003cli\u003eJan R, Khan M, Asaf S, Lubna, Asif S, Kim KM. Bioactivity and Therapeutic Potential of Kaempferol and Quercetin: New Insights for Plant and Human Health. Plants [Internet]. 2022;11(19):1\u0026ndash;18. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC9571405/\u003c/li\u003e\n\u003cli\u003ePutriani N, Perdana J, Meiliana, Nugrahedi PY. Effect of Thermal Processing on Key Phytochemical Compounds in Green Leafy Vegetables: A Review. Food Rev Int [Internet]. 2022;38(4):783\u0026ndash;811. Available from: https://doi.org/10.1080/87559129.2020.1745826\u003c/li\u003e\n\u003cli\u003eCiulu M, de la Luz C\u0026aacute;diz-Gurrea M, Segura-Carretero A. Extraction and Analysis of Phenolic Compounds in Rice: A Review. Molecules [Internet]. 2018;23(11):1\u0026ndash;20. Available from: http://pubmed.ncbi.nlm.nih.gov/32684783/\u003c/li\u003e\n\u003cli\u003eSingh N, Yadav SS. A Review on Health Benefits of Phenolics Derived from Dietary Spices. Curr Res Food Sci [Internet]. 2022;5(2):1508\u0026ndash;23. Available from: https://doi.org/10.1016/j.crfs.2022.09.009\u003c/li\u003e\n\u003cli\u003eLarsen P, Ahmed M. Evaluation of Antioxidant Potential of Honey Drops and Honey Lozenges. Food Chem Adv [Internet]. 2022;1(1):1\u0026ndash;10. Available from: https://doi.org/10.1016/j.focha.2022.100013\u003c/li\u003e\n\u003cli\u003eRahman M, Rahaman S, Islam R, Rahman F, Mithi FM, Alqahtani T, et al. Role of Phenolic Compounds in Human Disease : Current Knowldege and Future Prospects. Molecules [Internet]. 2022;27(233):1\u0026ndash;36. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC8746501/\u003c/li\u003e\n\u003cli\u003eCianciosi D, Forbes-Hern\u0026aacute;ndez TY, Afrin S, Gasparrini M, Reboredo-Rodriguez P, Manna PP, et al. Phenolic Compounds in Honey and Their Associated Health Benefits: A Review. Molecules [Internet]. 2018;23(9):1\u0026ndash;20. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC6225430/\u003c/li\u003e\n\u003cli\u003ePerna A, Intaglietta I, Simonetti A, Gambacorta E. Antioxidant Activity of Yogurt Made from Milk Characterized by Different Casein Haplotypes and Fortified with Chestnut and Sulla Honeys. J Dairy Sci [Internet]. 2014;97(11):6662\u0026ndash;70. Available from: http://dx.doi.org/10.3168/jds.2013-7843\u003c/li\u003e\n\u003cli\u003eChapman KW, Lawless HT, Boor KJ. Quantitative Descriptive Analysis and Principal Component Analysis for Sensory Characterization of Ultrapasteurized Milk. J Dairy Sci [Internet]. 2001;84(1):12\u0026ndash;20. Available from: http://dx.doi.org/10.3168/jds.S0022-0302(01)74446-3\u003c/li\u003e\n\u003cli\u003eKardas M, Rakuła M, Kołodziejczyk A, Staśkiewicz-Bartecka W. Consumer Preferences, Sensory Evaluation, and Color Analysis of Beetroot and Tomato Juices: Implications for Product Development and Marketing in Health-Promoting Beverages. Foods [Internet]. 2024;13(24):1\u0026ndash;21. Available from: https://www.mdpi.com/2304-8158/13/24/4059\u003c/li\u003e\n\u003cli\u003eEl Hosry L, Elias V, Chamoun V, Halawi M, Cayot P, Nehme A, et al. Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review. Foods [Internet]. 2025;14(11):1\u0026ndash;43. Available from: https://www.mdpi.com/3329018\u003c/li\u003e\n\u003cli\u003eAdeyanju MM, Atewolara-Odule OC, Owagboriaye FO, Olalekan SO, Ashidi TF, Adedokun TA. Colour as a Potential Tool for the assessment of Flavonoid, Total Phenol, and Antioxidant Contents of Honey in Southwest Nigeria. Discov Food [Internet]. 2025;5(1):1\u0026ndash;17. Available from: https://link.springer.com/article/10.1007/s44187-025-00535-y\u003c/li\u003e\n\u003cli\u003eAnwar A, Faiz MA, Hou J. Effect of Honey Concentration on the Quality and Antioxidant Properties of Probiotic Yogurt Beverages from Different Milk Sources. Appl Sci [Internet]. 2025;15(4):1\u0026ndash;22. Available from: https://www.mdpi.com/2076-3417/15/4/2210\u003c/li\u003e\n\u003cli\u003eJi L, Otter D den, Cornacchia L, Sala G, Scholten E. Role of Polysaccharides in Tribological and Sensory Properties of Model Dairy Beverages. Food Hydrocoll [Internet]. 2023;134(August 2022):1\u0026ndash;14. Available from: https://doi.org/10.1016/j.foodhyd.2022.108065\u003c/li\u003e\n\u003cli\u003eIb\u0026aacute;\u0026ntilde;ez MD, Sanchez-Ballester NM, Bl\u0026aacute;zquez MA. Encapsulated Limonene : A Pleasant Lemon-Like Aroma with Application in the Agri-Food Industry. A Review. Molecules [Internet]. 2020;25(11):1\u0026ndash;20. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC7321087/\u003c/li\u003e\n\u003cli\u003eManyi-Loh CE, Ndip RN, Clarke AM. Volatile Compounds in Honey: A Review on Their Involvement in Aroma, Botanical Origin Determination and Potential Biomedical Activities. Int J Mol Sci [Internet]. 2011;12(12):9514\u0026ndash;32. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC3257144/#sec3\u003c/li\u003e\n\u003cli\u003eNurmiati N, Herwina H, Periadnadi P, Janra MN, Hidayat R, Edelwis TW. Exploration of Natural Microflora from Stingless bee Honey Harvested from Limau Manis Area, Padang, West Sumatra, Indonesia. Biodiversitas [Internet]. 2024;25(9):2908\u0026ndash;16. Available from: https://share.google/CBeb6tOfxb2fBxplc\u003c/li\u003e\n\u003cli\u003eOsakabe N, Shimizu T, Fujii Y, Fushimi T, Calabrese V. Sensory Nutrition and Bitterness and Astringency of Polyphenols. Biomolecules [Internet]. 2024;14(2):1\u0026ndash;22. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC10887135/\u003c/li\u003e\n\u003cli\u003eShanker MA, Krishnan R, Kumar GS, Mohammed T, Hymavathi AS, Rosamma, et al. Insights on The Astringency of Non Alcoholic Bevearges: Fruit, Vegetable \u0026amp; Plantation based Perspective. Food Chem Adv [Internet]. 2024;4(January):1\u0026ndash;18. Available from: https://doi.org/10.1016/j.focha.2024.100630\u003c/li\u003e\n\u003cli\u003eLesschaeve I, Noble AC. Polyphenols: Factors Influencing Their sensory Properties and Their Effects on Food and Beverage Preferences. Am J Clin Nutr [Internet]. 2005;81(1):330S-335S. Available from: https://share.google/CBeb6tOfxb2fBxplc\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Functional beverage, Phenolic content, Flavonoid content, Vitamin C stability, Quantitative descriptive analysis (QDA)","lastPublishedDoi":"10.21203/rs.3.rs-8096890/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-8096890/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThe combination of lemon and honey represents an acculturation of global and local ingredients with deep roots in the Nusantara jamu tradition. Lemon (\u003cem\u003eCitrus \u0026times; limon\u003c/em\u003e (L.) Osbeck) is well recognized as a rich source of vitamin C, flavonoids, and phenolic compounds, while honey contributes phenolic acids and flavonoids that function as natural antioxidants, providing antimicrobial, anti-inflammatory, and immunomodulatory benefits. This study aimed to analyze the flavonoid, phenolic, and vitamin C contents of lemon\u0026ndash;honey beverages and to evaluate their sensory characteristics using the Quantitative Descriptive Analysis (QDA) method. Beverage formulations were prepared following standardized procedures to preserve product safety, sensory quality, and bioactive integrity. Bioactive compounds were quantified through spectrophotometric assays, while QDA provided systematic sensory profiling. Statistical analysis was performed using one-way ANOVA with Duncan\u0026rsquo;s multiple range test at a significance level of \u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.05. The results showed significant variation among formulations. Lemon with Acacia honey (F2) exhibited the highest total flavonoid content (25.12\u0026thinsp;\u0026plusmn;\u0026thinsp;2.17 QE), phenolic content (432.63\u0026thinsp;\u0026plusmn;\u0026thinsp;0.87 GAE), and vitamin C concentration (11.66\u0026thinsp;\u0026plusmn;\u0026thinsp;0.41 mg/mL). QDA revealed that whereas F1 combined moderate sweetness and acidity with a smooth mouthfeel, making it the most preferred formulation. In conclusion, the incorporation of honey type strongly influenced both bioactive composition and sensory profiles. F2 demonstrated superior functional potency, while F1 achieved the best sensory balance, highlighting the need to harmonize functional and sensory qualities in developing functional beverages.\u003c/p\u003e","manuscriptTitle":"Functional Potency and Sensory Acceptability of Lemon–Honey Beverage Formulations","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-12-23 11:10:20","doi":"10.21203/rs.3.rs-8096890/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"adb147ce-a13c-4e2d-bdb8-4a4f78cd1784","owner":[],"postedDate":"December 23rd, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2026-03-24T11:57:21+00:00","versionOfRecord":[],"versionCreatedAt":"2025-12-23 11:10:20","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-8096890","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-8096890","identity":"rs-8096890","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}