Dragon Fruit Peel Research Articles

Physicochemical and Sensory Analysis of Fruit Leather Made from Orange Peel and Dragon Fruit Peel with Isomalto-Oligosaccharides as Sucrose Substitute

Physicochemical and Sensory Analysis of Fruit Leather Made from Orange Peel and Dragon Fruit Peel with Isomalto-Oligosaccharides as Sucrose Substitute

APPLICATION OF LAKES SYSTEM IN PREPARATION OF HAIR DYES POMADE CREAM OF FREEZE-DRIED RED DRAGON (Hylocereus polyrhizus) FRUIT PEEL JUICE AND ACUTE DERMAL IRRITATION

Dyes used in market products are mostly synthetic, which can irritate the skin and in the long term increase the risk of skin cancer. The peel of dragon fruit contains the red-violet pigment Betacyanin, which is potential as hair dyes but extremely sensitive to light and oxygen. The lakes system is the option to overcome the problem and increase the stability of pigments. The objective of this study was to learn about the use of the lakes system in the preparation of hair dyes pomade cream of freeze-dried red dragon fruit peel juice and its irritation aspect on skin. The lakes system was made with a 50% red dragon fruit peel juice, mixed with 5% alucol, then dried with 45% aerosil. Pomade cream was prepared by mixing oil phase and water phase at a temperature of ±60 °C with continuous mixing in 600 rpm for 10 minutes. Formula III is the bases without freeze-dried red dragon fruit peel juice. The non-lakes system of freeze-dried red dragon fruit peel juice was added to the bases for the FII, while the lakes system was added for the FI. Hair dyes pomade cream of red dragon fruit peel juice prepared in the lakes system has superior properties to the formula prepared without the lakes system. It demonstrated better homogeneity and softer texture, in addition acceptable skin pH range. The lakes system is suitable for the preparation of natural hair dye cream and does not irritate the skin.

Clean Extraction of Pectin from Dragon Fruit Peels, Pomelo Peels, Okra, and Pineapple Peels Using Deep Eutectic Solvents and Ionic Liquids

Pectin is the main constituent of fruit peels that contributes to the fruit's solid and firm shape. Having wide applications in the food, pharmaceutical, and cosmetics industries, its extraction from bioresources would mark a sustainable advancement in biotechnology. The biomaterials for pectin extraction targeted in the study were dragon fruit peels (Hylocereus costaricensis), Pomelo peels (Citrus grandis), okra (Abelmoschus esculentus), and pineapple peels (Ananas comosus). Aqueous extractions of pectin from fruit peels were performed in a sono-reactor using deep eutectic solvents (DESs). Ionic liquids such as (Choline acetate ≥ 95%) [Ch][Ac] and (1-ethyl-3-methylimidazolium acetate ≥ 97%) [EMIM][Ac] were also employed as extraction solvents. Morphological screening with the electron microscope (SEM) and FTIR showed that the extracted pectin had a similar surface as commercial pectin. The extracted pectin can completely dissolve in water to form a homogenous suspension. The pectin yield from dragon fruit peels was 60±2.00 wt% with a degree of esterification at about 66-72%. This study introduces a clean extraction that can potentially substitute solvents in the pectin industry.

Red Dragon Fruit Peels: Effect of Two Species Ratio and Particle Size on Fibre Quality and Its Application in Reduced-Fat Alpaca-Based Sausages

This research aimed to assess the influence of red dragon fruit peels ratio (RDF-PR) from two species, Hylocereus hybridum (HH) and Hylocereus undatus (HU), and particle size (PS) on quality parameters of red dragon fruit peel powder (RDF-PP) and its further application in emulsified alpaca-based sausages as partial substitutes of pork-back fat. A three-level full factorial design (nine treatments) was employed to evaluate the effect of RDF-PR (HH(0%):HU(100%), HH(50%):HU(50%), and HH(100%):HU(0%)) and PS (499–297, 296–177, and <177 µm) on the dependent variables: L*, a*, b*, C, h°, water-holding capacity, oil-holding capacity, swelling capacity, pectin yield, degree of esterification (analysed through FT-IR), and crude fibre content. The data analysed through a response surface methodology showed that treatment one (T1) is the best with the optimised conditions at 100% HU RDF-PR and PS of <177 µm. The statistical validation of T1 exhibited the highest water-holding capacity (32.1 g/g peel), oil-holding capacity (2.20 g oil/g peel), and pectin yield (27.1%). A completely randomised design (four formulations) was then used to assess the effect of partial replacement of pork-back fat by T1 in emulsified alpaca-based sausages on the colourimetric, physicochemical, and texture properties (hardness, chewiness, cohesiveness, springiness, adhesiveness, and adhesive force). Likewise, a sensory hedonic scale was employed to evaluate the appearance, colour, odour, flavour, texture, and overall acceptability of sausages. The results revealed that 65.7% of pork-back fat content was successfully replaced compared with a control formulation. Additionally, F3 showed significantly (p < 0.05) better colourimetric, physicochemical, and textural characteristics, such as lower hardness (34.8 N) and chewiness (21.7 N) and higher redness (a* = 19.3) and C (22.9), compared to a control formulation. This research presents RDF-PP as a promising fat substitute for developing healthier, reduced-fat meat products using fibre-rich agroindustry by-products.

Fabrication of cucumber peel extract‐imbued dragon fruit peel pectin hydrogel packaging films: Assessment in preservation of chicken meat

AbstractWith plastic packaging posing severe risk on ecosystem, there is a crucial need for the development of sustainable and eco‐friendly packaging materials for food preservation. This work aims to develop cucumber peel extract imbued into dragon fruit peel pectin films for meat packaging. The cucumber peel extract and dragon fruit peel pectin were obtained by via the environmentally benign microwave‐assisted method. Incorporation of cucumber peel extract led to an enhancement in the density and thickness of the pectin thin films. In addition to improving the tensile strength, antioxidant potential, and opacity of the films, the water‐barrier properties were also augmented. Trials on chicken meat indicated lower pH changes, weight loss, and total volatile basic nitrogen (TVB‐N) values during the refrigerated storage tenure. Thus, our work paves the path for the design of a sustainable packaging for meat and simultaneously addresses the valorization of fruit peel wastes.Highlights Dragon fruit peel pectin, cucumber peel extract obtained by microwave method. Peel extract‐imbued pectin thin films were fabricated using polyethylene glycol (PEG) as plasticizer. Addition of peel extract enhanced the density and opacity of films. Films have good tensile strength, water‐barrier, and antioxidant properties. Chicken meat packaging suggested lower pH, weight loss, and TVB‐N values.

Effect of Drying Time on Physicochemical Characteristics of Dragon Fruit Peels Powder (Hylocereus polyrhizus)

The increasing production and demand of dragon fruit (Hylocereus polyrhizus) in Indonesia produces a high amount of dragon fruit peel waste that can pollute the environment. As an alternative, dragon fruit peel could be applied as a functional food ingredient due to its high fiber content and antioxidant capacity. This study contributed to analyzing the effect of drying time on the physical and chemical characteristics of dragon fruit peel powder. To optimize the functional properties, dragon fruit peel was developed into a powder that was prepared by using a food dehydrator at 60 °C with drying times of 4, 5, and 6 h. The results showed that the longer drying time led to lower moisture and protein content, which reached the lowest at 9.73% and 13.07% with a drying time of 6 h, respectively. Meanwhile, drying time (4-6 h) did not significantly affect the ash (13.74-14.57%), fat (22.46-23.46%), and crude fiber content (29.13-31.75%) of dragon fruit peel powder. The drying time can affect antioxidant activity significantly, while the highest antioxidant activity was found in 6 h drying time (IC50 0.03 gram/mL). The L* value was measured between 29.68-30.23, a* value 9.61-10.34, and b* value 15.20-16.53. The drying time of 4 h could maintain the color of dragon fruit peel and produce the highest yield product at 4.52%. In general, drying dragon fruit peel powder for 4 hours gave the best results for high fiber content and high yield. Drying it for 6 hours was suggested to increase its antioxidant activity.

Optimization of betalain extraction from dragon fruit (Hylocereus undatus) peel and effect of pH on its properties

Optimization of betalain extraction from dragon fruit (Hylocereus undatus) peel and effect of pH on its properties

Detection of GSH with a dual-mode biosensor based on carbon quantum dots prepared from dragon fruit peel and the T-Hg(II)-T mismatch.

Glutathione (GSH) is commonly used as a diagnostic biomarker for many diseases. In this study, based on carbon quantum dots prepared from dragon fruit peel (D-CQDs) and the T-Hg(II)-T mismatch, a dual-mode biosensor was developed for the detection of GSH. This system consists of two single-stranded DNA (ssDNA). DNA1 was the T-rich sequence; DNA2 was attached to streptavidin-coated magnetic beads and consisted of T-rich and G-rich fragments. Due to the presence of Hg(II), the T-Hg(II)-T mismatch was formed between T-rich fragments of two ssDNA. In the presence of GSH, Hg(II) detached from dsDNA and bound with GSH to form a new complex. The G-rich fragment assembled with the hemin shed from D-CQDs to form the G-quadruplex/hemin complex. At this time, in fluorescence mode, the fluorescence of D-CQDs quenched by hemin could be restored. In colorimetric mode, after the magnetic beads separate, a visual signal could be produced by catalyzing the oxidation of ABTS using the peroxide-like activity of the G-quadruplex/hemin complex. This biosensor in both fluorescence mode and colorimetric mode had excellent selectivity and sensitivity, and the limit of detection was 0.089 µM and 0.26 µM for GSH, respectively. Moreover, the proposed dual-mode biosensor had good application prospects for detection of GSH.

Bioplastics From Fruit Waste: A Trade Opportunity in a Green Future

Bioplastics are biologically derived, biodegradable polymers. Food waste is a challenge for sustainable development as it can increase greenhouse gas emissions and other issues related to the environment. Meanwhile, plastic waste contributes significantly to environmental pollution. Because of increasing environmental concerns due to conventional plastics, the development of “environmentally friendly” materials has attracted extensive interest. Fruit waste is known to increase during fruit processing and manufacturing. The present study aims to explore the potential of fruit waste as a bioplastic material as an environmentally friendly alternative to conventional plastic. Most of the fruit wastes have the potential to be developed as bioplastics as they contain starch, cellulose, pectin, and other biopolymers. Some of the fruit waste is generated by the fruit processing industries, including banana peel, pineapple peel, durian seed, jackfruit seed, avocado seed, orange peel, jackfruit perianth, pomegranate peel and dragon fruit peel etc. The production of bioplastics from fruit waste offers the potential to indirectly address two issues, namely reducing plastic waste and fruit waste, at the same time, thereby promoting environmental sustainability. In order to overcome the challenges and develop workable methods for producing bio-based plastics, it is in fact necessary to step up innovations and research in this area. This eco-friendly strategy can reduce our dependency on conventional polymers made of fossil fuels and take us to a more sustainable future.

Projection of Culinary Tourist Preferences for Dragon Fruit Peel Tea as an Effort to Optimize Local Herbal Business in Jambewangi Village, Indonesia

There is dragon fruit peel waste that is not being utilized, so recently Jambewangi village received socialization and training assistance from the Banyuwangi State Polytechnic service team to process this waste into products that have high selling value. One of the processed products is dragon fruit peel herbal tea. The service team from the Banyuwangi State Polytechnic together with the people of Jambewangi village succeeded in creating a new superior product from dragon fruit peel waste. The service team also assisted in testing the ingredients in dragon fruit peel herbal tea as well as training on packaging the tea products. To ensure that dragon fruit peel tea can be sold on the market, further research is needed which aims to see consumer preferences for this product. This research will look at several attributes that are tested to see which attributes are really liked by consumers, so that this new product is expected to sell massively on the market. The results found the combination of attributes that respondents most preferred for dragon fruit peel tea was dragon fruit peel tea with ginger flavor, the dipping packaging weighed 50 g, and was sold at a price of IDR 15 000.

Effectiveness of Red Dragon Fruit Peel Extract as an Eco-Friendly Corrosion Inhibitor for API 5L Steel

The development of organic or natural inhibitors is essential due to their cost-effectiveness and eco-friendliness. In this study, an organic inhibitor derived from red dragon fruit peel waste is employed. The material of interest is heat-treated API 5L Grade B steel. The research assesses the inhibitor’s efficiency in corrosive environments, namely 3.5‰ NaCl solution and pH 3 HCl solution, with varying inhibitor concentrations (5 ppm, 10 ppm, 15 ppm, 20 ppm). Using Tafel analysis and Electrochemical Impedance Spectroscopy (EIS), it is found that the addition of red dragon fruit peel extract substantially reduces the corrosion rate. The highest efficiency is observed in the 3.5‰ NaCl solution (62.4%) and pH 3 HCl solution (87.73%), accompanied by charge transfer resistances of 2.47 x 106 Ω and 1.79 x 103 Ω, respectively. Immersion tests reveal corrosion products, subsequently examined using X-ray Diffraction (XRD) to identify lepidocrocite phases in the 3.5‰ NaCl solution and magnetite phases in the pH 3 HCl solution. This research supports the development of environmentally friendly and effective natural corrosion inhibitors for protecting steel materials in corrosive conditions.

A sustainable methodology employing the extract of red dragon fruit peel as a fluorescence probe for detection of indigo carmine (E132) in food samples: evaluation of the method's greenness, whiteness, and blueness.

Indigo carmine dye is one of the most widely used dyes in various fields. In this study, the ethanolic extract of red dragon fruit peel (Ex-RDFP) was employed as a green fluorescence probe for measuring the synthetic dye indigo carmine. At a fluorescence excitation of 290.5 nm, the Ex-RDFP exhibits a fluorescence emission band at 341.5 nm. Meanwhile, the indigo carmine dye possesses an absorption spectrum at a maximum peak of 290 nm. Consequently, the fluorescence intensity of the Ex-RDFP was reduced upon the addition of indigo carmine solution due to the inner filter effect mechanism. This quenching in the fluorescence intensity of Ex-RDFP was substantially associated with the indigo carmine concentration at a linear scale of 1.0-7.0 μg mL-1 (r 2 = 0.9993). Furthermore, the limit of detection and the limit of quantitation of the method were found to be 0.209 μg mL-1 and 0.635 μg mL-1, respectively. The optimal analytical conditions, such as solvent used for dilution, pH, reaction time, volume of the reagent, and temperature, were examined and carefully studied. In addition, the proposed method was successfully applied to detect indigo carmine dye in various natural syrup samples, including lemon syrup, apple syrup, cantaloupe syrup, pineapple syrup, and guava syrup, with acceptable recovery values. The method's beneficial sustainability footprint was found by using an extensive greenness analysis that incorporated the modified National Environmental Methods Index (NEMI), the complex Green Analytical Procedure Index (GAPI), and the Analytical Greenness Calculator (AGREE) prep algorithms. In addition, "whiteness" and "blueness" were also assessed with the newly released (Red Green Blue 12) RGB12 and Blue Applicability Grade Index (BAGI) computational methods, emphasizing the benefit of the proposed method in terms of analytical efficiency, sustainability, and economy. The suggested technique is the answer to the worldwide popularity of ecologically conscious solutions by providing a green-and-white substitute for traditional techniques and advancing towards creating more sustainable quality control procedures in the future.

ANTI-AGING PEEL-OFF MASK OF DRAGON FRUIT PEEL EXTRACT (HYLOCEREUS POLYRHIZUS)

Antioxidants can be used to protect the skin from damage caused by oxidation to prevent premature aging. The more increasing consumption level of red dragon fruit (Hylocereus polyrhizus) affects the amount of unused remaining fruit peels. In fact, the peel of red dragon fruit is considerably potential for natural antioxidant. Pitaya or dragon fruit is reported to contain betacyanin color pigment, with antioxidant activity. The use of cosmetics containing antioxidant compounds can prevent premature aging due to free radicals. One of the interesting forms of cosmetic preparations for skin care is the peel-off gel mask. The base that can be used as a film former for peel-off gel facial masks is polyvinyl alcohol (PVA). This study aims to determine the effectiveness of red dragon fruit peel extract peel-off masks as anti-aging. Anti-aging effectiveness testing was carried out on 10 volunteers and divided into two groups, namely the blank group (F0) and the extract group (FIII) for four weeks, and anti-aging activity was measured using a skin analyzer). Based on the results and discussions in this study, it can be concluded that the application of a peel-off mask of red dragon fruit peel extract (Hylocereus polyrhizus) is effective for repairing the skin and providing an anti-aging effect.

Effect of Additional Red Dragon Fruit Peel and Lemon Peel in the Development of Coconut Water Fermented Beverage Products using Lactic Acid Bacteria to Increase Antibacterial Activity

Effect of Additional Red Dragon Fruit Peel and Lemon Peel in the Development of Coconut Water Fermented Beverage Products using Lactic Acid Bacteria to Increase Antibacterial Activity

Color quality improvement of Cherax quadricarinatus with dragon fruit peel meal utilization

This study aims to determine the effect of dragon fruit peel meal utilization in the diet to improving the color quality of freshwater crayfish (Cherax quadricarinatus). This research was done from May to June 2022 at the Lampung State Polytechnic Fisheries Laboratory. The test animals used were freshwater crayfish with an average weight of 6.7 – 6.8 g/crayfish and a stocking density of 7 crayfish/aquarium. Feeding with a feeding rate of 3% twice a day. The experimental design used was a completely randomized design with 5 treatments and 3 repetitions. The treatments were A = commercial feed (control), B = 5% dose, C = 10% dose, D = 15% dose, E = 20% dose. The parameters observed in this study were an increase in color quality and water quality. The results of this study indicate that the difference in the dose of red dragon fruit peel meal in the diets can have a significant effect on the color brightness of freshwater crayfish (86.01 in claws and 87.59 in Chepalotorax to teslon). The conclusion of this research is that supplementation of red dragon fruit peel meal mainly at a dose of 10% in the feed can improve the color quality of freshwater crayfish from brown to bluish color.Keywords:Dragon fruit peel meal UtilizationDietColor qualityCherax quadricarinatus

Nutritional and antioxidant content in complementary feeding from soybeans and dragon fruit peel

Infants aged 6-24 months can be given complementary feeding to fulfil their nutritional needs. Giving complementary feeding on time can prevent infants from malnutrition. Malnutrition in the long term can increase the risk of stunting. The Indonesian government implements a malnutrition prevention program in the form of complementary feeding in infants. Complementary feeding can be made from a mixture of several food ingredients in order to obtain a product with high nutritional value. The purpose of this study was to determine the effect of the ingredient formulation on the nutritional and antioxidant content of complementary feeding from soybeans and dragon fruit peels. Complementary feeding was made from soybean powder, milk powder, dragon fruit peel extract and sugar. The research treatment was the ratio of soy powder and milk powder (1:1, 5:9, 9:5). The results showed that the ratio of soy powder and milk powder had an effect on the ash, protein, carbohydrates, vitamin C, total phenol and antioxidants, but had no effect on fat and moisture of complementary feeding. The complementary feeding contains 2.62-2.91% moisture, 15.51-15.60% fat, 4.28-5.05% ash, 16.28-20.60% protein, 58.62-61.00% carbohydrates, 27.91-35.30 mg/100 g vitamin C, 0.28-0.35% total phenol and 65.89- 68.02% antioxidants. Soybeans are a good source of protein to increase protein content in complementary feeding. In addition to protein, infants who malnutrition also need antioxidant to prevent inflammation. Antioxidants in complementary feeding formulas are obtained from several nutrients that have antioxidant activity such as vitamin C and phenols. Milk provides vitamin C, while phenols come from soybeans. The use of dragon fruit peel also contributes antioxidants derived from anthocyanin pigments and phenols. Additionally, the use of dragon fruit peel is able to cover the beany aroma of soybeans, provide red color and a thick texture.

Physical Properties Investigation on Sunscreens with Red Dragon Fruit Peel Extract

Red dragon fruit peel extract is reported as an active ingredient in sunscreen because of its ability to protect the skin. UV exposure to the skin can cause reddish skin to develop skin cancer. This study aimed to determine the characteristics of the cream made from ZnO and red dragon fruit peel extracts (Hylocereus costaricensis), such as sun protection factor (SPF), pH, stability, viscosity, spreadability, and adhesion. Red dragon fruit peel extract was obtained by maceration using methanol, and DPPH-scavenging activity resulted in an IC50 of 0.96 μg/mL. Measurement of diffuse UV-vis reflectance shows that ZnO has absorption at λex 385 nm, which correlates with a bandgap energy of 3.22 eV. F1 formulation cream (red dragon fruit peel extract and ZnO ratio of 0:1) has the highest SPF value of 17. The Kruskal-Wallis test shows that there is a significant difference in adhesion between the F1 formulation cream with F2 (p-value = 0.002) and F4 (p-value = 0.03).

Pengaruh Waktu Kontak dan Kecepatan Pengadukan Terhadap Penyerapan Ion Logam Pb2+ Menggunakan Biosorben Kulit Buah Naga Merah (Hylocereus polyrhizus)

The Pb2+ ion is the most common and highly toxic metal ion that can be found in industrial waste. if it enters a water body, it will be difficult to degrade and easily accumulate in the body of organisms. This study aims to reduce the impact of Pb2+ ion pollution in the waters. The biosorption method was chosen in batches by utilizing plantation waste, namely dragon fruit peel as a biosorbent in the absorption of Pb2+ ions, because it is cheap, safe, and effective. Dragon fruit peel contains lignin and cellulose which contain active groups so that it ispotential to be used as a biosorbent. The result showed that the dragon fruit peel adsorbent was able to absorb Pb 2+ ions at an optimum contact time 70 minutes with a stirring speed of 200 rpm which was analyzed using an atomic absorption with the highest absorption capacity of 32,74 mg/g.

Pectin-rich dragon fruit peel extracts: An environmentally friendly emulsifier of natural origin.

Pectin extraction is generally an energy-intensive industrial process, while on the other hand their extraction methods vary from different sources. Starting with that perspective, pectin (WSP) containing ultra-low degree of methylation (31.08±1.27%) from dragon fruit peel (DFP) was extracted by using pure water at room temperature. WSP, dominant in DFP (17.13±1.01%), showed both a high molecular weight and a wide molecular weight distribution, while the yield of the rest acid-soluble pectin (HAP) from DFP residue was only 5.22±0.76%. Furthermore, WSP can stabilize emulsions over a wide range of concentrations and oil phases, especially HIPE. Therefore, the hypothesis was verified that the pectin-rich extract from dragon fruit peel with excellent emulsifying properties could be simply extracted by pure water. This environmentally-friendly and energy-saving extraction method provides a new insight to increase the additional value of dragon fruit peel produced in food processing.

Comparative elucidation of bioactive and antioxidant properties of red dragon fruit peel as affected by electromagnetic and conventional drying approaches

The effects of near-infrared (NIRD), mid-infrared (MIRD), far-infrared (FIRD), microwave (MWD), and hot air drying (HAD) on drying kinetic, colour, phytochemical composition, and antioxidant activity of red dragon fruit peel (RDFP) was evaluated. Results indicated that drying methods induced varying microstructural and chemical changes on RDFP, significantly influencing moisture removal rates and phytochemical retention. The lowest drying time was observed for MWD, while MIRD presented the highest drying time. FIRD drying was more favourable for retaining TPC, TFC, betacyanin and betaxanthin, while the ascorbic acid content was better retained during MIRD and NIRD. Enhancements in ABTS, CUPRAC and reducing power were associated with FIRD, and NIRD and MIRD enhanced DPPH and HRSA. Overall, chemical modifications induced by drying improved the phytochemical and antioxidant properties but presented adversative effects on ascorbic acid and DPPH. The study presented an essential background for the optimal drying of RDFP.