Dragon Fruit Powder Research Articles

Penerapan Teknologi Peningkatan Daya Tahan Buah Naga Menjadi Minuman Serbuk

Dragon fruit (Hylocereus spp.) is a tropical fruit that is rich in antioxidants such as vitamin C, polyphenols, flavonoids and betacyanins which have positive effects on human health. However, fresh dragon fruit has a short shelf life and can be damaged during storage and distribution. The aim of tecnology application is to increase the shelf life of dragon fruit by processing it into a powdered drink using the caramelization method. Caramelization is a heating technique that can improve the taste, stability and extend the shelf life of the product without reducing its nutritional value. In this project dragon fruit was heated until it caramelized, producing a more complex taste and aroma. After the caramelization process, the dragon fruit is dried and air-dried to produce powder. This process successfully improves the quality of the product, with a richer natural sweet taste. This project confirms that the caramelization method is effective in extending the shelf life of dragon fruit and maintaining its quality. The resulting dragon fruit powder drink provides an innovative solution in the storage and distribution of dragon fruit. This discovery opens up opportunities for the development of more efficient and healthier functional foods.

Sensory evaluation of biscuits enriched with composite flour of barnyard millet and dragon fruit powder

Sensory evaluation of biscuits enriched with composite flour of barnyard millet and dragon fruit powder

Enhancing the physical properties of biscuits through composite flour of barnyard millet and dragon fruit powder

Enhancing the physical properties of biscuits through composite flour of barnyard millet and dragon fruit powder

Freeze-dried dragon fruit powder: characterization and incorporation in plant-based drink

This work aimed to characterize the freeze-dried dragon fruit powder and produce and evaluate plant-based dragon fruit drinks. Three beverage formulations were developed. Analyzes of aw, pH, total titratable acidity, humidity, soluble solids, antioxidant activity by ABTS, and microbiological analyses were carried out on the freeze-dried powder and the prepared drinks. Solubility and hygroscopicity were carried out only in the powder. The freeze-dried dragon fruit powder showed low moisture (5.037 ± 0.17%) and aw (0.3122 ± 0.06), solubility (60.54% ± 0.40), medium hygroscopicity (34.61% ± 12.15), indicating a moderate propensity to absorb environmental moisture. Antioxidant activity was 0.64 ± 0.13 (μmol/g Trolox), and vitamin C was 7.95 ± 1.08; these compounds were preserved during the processing process freeze-drying. Salmonella spp. was not detected, and molds and yeasts were also not detected. E. coli was within the detection limits of the technique. Drink A3 had a lower pH value (5.38±0.70c), in which a higher concentration of the freeze-dried powder caused a decrease in the pH and promoted more significant acidification (10.87±0.73a). A higher Vitamin C content was observed in A2 and A3 (3.396±0.52a and 4.903±0.94a). More excellent antioxidant activity was observed in drink A3 (6.266±2.59b). A3 was less luminous, darker (L), and more reddish (a*). ∆E values indicate that consumers can perceive the difference in the color of A2 and A3 about A1. There was no detection of Salmonella, molds, yeasts, and E. Coli within the detection limits of the technique. Plant-based drinks with dragon fruit powder constitute a healthy alternative, are microbiologically safe, and have functional properties.

Dragon fruit (Hylocereus undatus (Haw.) Britt.) powders attenuate ulcerative disease symptoms via dextran sulfate sodium-induced mouse model

Dragon fruit is cactus based fruit that has loads of health benefits such as lowering risks of a blood sugar spike, aids in digestion etc. Its nutritional content is rich in vitamin C, vitamin E, magnesium, iron etc. Its functions on the physiological regulation are well known. Inflammatory bowel diseases (IBD) are multifactorial chronic intestinal disorders. Currently, mesalamine etc. and therapeutic strategies were suggested for IBD therapy. However, the etiology of IBD remains unclear which is an ongoing challenge and side effects of therapeutic drugs must be also considered. Thus, the aim of this study was evaluated the efficacy and therapeutic strategies investigations on the attenuated IBD symptoms via administrating three doses of dragon fruit powders in the 2% dextran sulfate sodium (DSS)-induced IBD mouse model. The female C57BL/6 mice were divided respectively the normal control group (n = 10), the negative control group (n = 10), three dose groups (n = 10 per group) of dragon fruit powders (250 mg/kg BW, 500 mg/kg BW, and 1,000 mg/kg BW). Exception of the normal control group, other groups were administrated with 2% DSS for 5 days. Later, the normal drinking water was provide to C57BL/6 mice until the end of the experiment. At the end of the experiment, the body weight (BW), the stool appearance/status, the macroscopic and microscopic colonic injuries, and myeloperoxidase (MPO) activity were monitored, measured and scored. The results were showed that BW of C57BL/6 mice in the negative control group, three dragon fruit powder groups was gradually reduced during the IBD period induced by 2% DSS, and BW of C57BL/6 mice gradually increased when the 2% DSS in drinking water was replaced with the normal drinking water. When the experiment was carried out to the 3rd to 4th week, BW of the negative control group was significantly lower than that of the normal control group. The stool appearance/status was presented that stool score in the negative control group was significantly higher than that in the normal control group (p < 0.001). The stool score in the high-dose dragon fruit powder group was significantly lower than that in the negative control group (p < 0.001). The macroscopic colons of C57BL/6 mice were performed at the end of the experiment. (1) Gut weight: It can be seen that gut weight in the normal control group is lowest and the gut weight in the negative control group is highest between all groups. The gut weight in the negative control group was higher than that in the normal control group, medium-dose dragon fruit powder group, and high-dose dragon fruit powder group were seen. (2) Gut length: It can be seen that gut length in the normal control group is longest. The gut length in the normal control group is significantly longer than that in the other groups. Exception of the normal control group, other groups were not significant difference compared to each other. (3) Gut weight-to-gut length ratio: It can be seen that gut weight-to-gut length ratio in the normal control group is lowest and the gut weight-to-gut length ratio in the negative control group is highest between all groups. The gut weight-to-gut length ratio in the negative control group was significantly higher than that in the normal control group (p < 0.01). The gut weight-to-gut length ratio in the high-dose dragon fruit powder group was significantly lower than that in the negative control group. The microscopic colons of C57BL/6 mice was performed at the end of the experiment. The pathological analysis items were divided into ulcer area ratio, mucosal ulcer depth, inflammatory cell infiltration, and submucosal edema. Total histopathologic scores in the 2% DSS-induced group was also significantly higher than that of the normal control group. Finally, the evaluating MPO activity was performed by using MPO activity assay kit. It can be seen that MPO activity was significant higher in the negative control group than that in the normal control group. MPO activity in the three dragon fruit powder groups were significant lower than that in the negative control group. Taken all results together, the consumption of medium-dose (500 mg/kg BW) and high-dose (1,000 mg/kg BW) dragon fruit powders has a positive improvement effect on relieving various symptoms caused by IBD via a successful 2% DSS-induced IBD mouse model.

Dragon fruit peel extract microcapsule incorporated pearl millet and dragon fruit pulp powder based functional pasta: formulation, characterization, and release kinetics study.

The pearl millet based functional pasta was formulated by incorporating freeze dried dragon fruit pulp powder and 2% (w/w) microcapsule containing dragon fruit peel extract. The control pasta consisted of 100% pearl millet flour. The other four functional pasta samples consisted of pearl millet and freeze-dried dragon fruit pulp powder (DFP) in the ratio of 95:5, 90:10, 85:15, and 80:20 (w/w), respectively. The inclusion of dragon fruit powder enhanced the swelling index, water absorption index, color, and functional properties of the pasta. The total phenolic content (0.24-0.43mg GAE/100g d.w.), antioxidant activity (17.76-30.67%), and betacyanin content (0.149-0.152mg/g d.w.) of the pasta was increased with the increase of dragon fruit pulp level in the formulation. The release kinetics of phenolic compounds into the simulated gastric juice was modeled using Higuchi and Peppas- Sahlin models. Out of these two models Peppas- Sahlin model ( and ) found to predict the release of phenolics into simulated gastric juice with respect to time of release when compared with Higuchi model ( and ). The onset of transition temperature and enthalpy of gelatinization of pasta samples was found to be in the range of 66.321-74.681°C and increased with the increase of dragon fruit level in the formulation.

Betalain-rich dragon fruit (pitaya) consumption improves vascular function in men and women: a double-blind, randomized controlled crossover trial

Betalains are natural red color pigments abundant in red-fleshed dragon fruit (Hylocereus polyrhizus). Recent research has shown that dragon fruit consumption may help improve blood glucose and lipid profile. However, investigations of its cardioprotective properties in human trials, especially in nutritionally achievable amounts, remain nonexistent. The aim of this study was to investigate the effects of acute and short-term consumption of dragon fruit on vascular function in a healthy population. A randomized, double-blind, placebo-controlled, crossover trial was conducted in 19 young, healthy, nonsmoking men and women assigned to consume 24g whole dragon fruit powder (33mg betalains) or a nutrient-matched placebo, daily for 14 d. Flow-mediated dilation (FMD), arterial stiffness, and blood pressure (BP) were measured at 0h, 1h, 2h, 3h, and 4h and finally at 14 d after daily consumption. A total of 18 participants completed the trial. Dragon fruit consumption significantly improved acute FMD at 2h (+0.8±0.3%, P = 0.01), 3h (+1.0±0.3%, P = 0.001), and 4h (+1.3±0.4%, P < 0.001) postconsumption compared with placebo. This effect was sustained up until 14 d (+1.3±0.2%, P < 0.001). Pulse-wave velocity was acutely significantly reduced at 3h (-0.5±0.2m/s, P = 0.003), whereas augmentation index (AIx) also improved after 14 d (-7.0±3.3%, P = 0.02) when compared with placebo. No differences were found in either peripheral or central BP across all time points. Acute and short-term consumption of dragon fruit in dietary achievable amounts improved endothelial function and arterial stiffness in healthy individuals. This implies that regular dragon fruit consumption may have a meaningful impact on cardiovascular disease risk likely due to the high betalain content. This trial was registered at ClinicalTrials.gov as NCT03995602.

Impact of temperature and relative humidity on physicochemical properties of the spray dried red flesh dragon fruit powder during storage

This study was carried out to evaluate the effects of storage temperature (5 - 7oC, 29 - 31oC, and 50oC) and relative humidity (RH 10 - 84%) on the stability of antioxidant compounds such as betacyanin, polyphenols. The changes in color, moisture content, the water activity of spray-dried red flesh dragon fruit powder during storage were also observed. The results showed that after 40 days of storage at 5 - 7oC, the samples got betacyanin content of 3.76 mg/100 g dw and a total phenolic of 28.31 mg/100 g dw. These values were higher than those of samples stored at ambient temperature (29 - 31oC) and 50oC. Besides, this study also recorded that the low relative humidity of the environment at 10 - 23% maintained the product's betacyanin (4.16 - 3.61 mg/100 g dw) and polyphenol content (27.29 - 25.66 mg/100 g dw) as well as a desirable water activity, which was better than the zone from 57% to 84% (0.28 - 0.3).

Influence of spray-drying conditions on the physicochemical properties of red-fleshed dragon fruit (Hylocereus polyrhizus) powder made from peel and flesh

Pitaya production has been increasing, that offers abundant material for food processing. New product development would greatly add value for this produce. The present study focused on the effects of spray-drying conditions such as coating material concentration and spray-drying temperature on the physicochemical characteristics of red-fleshed dragon fruit powder made from peel and flesh. The sample quality was influenced by two experimental factors, which were the maltodextrin concentration and the spray-drying inlet temperature. The samples spray-dried at 140oC to 150oC with 15% maltodextrin (w/w) gave the powder with the highest betacyanin, polyphenol, and vitamin C retention results (97.62 - 98.86%, 90.66 - 91.63%, and 63.40 - 63.68%, respectively). The moisture content, water activity and solubility of the sample was 3.88% to 4.27%, 0.26 to 0.28 and 99%, respectively. Red-fleshed dragon fruit powder made from flesh and peel has numerous potentials in the beverage industry

Process optimization and ethanol use for obtaining white and red dragon fruit powder by foam mat drying.

Dragon fruit shows good sensory and nutritional attributes, but it is also highly perishable. Drying is a unitary operation that promotes the reduction of moisture content, extending the useful life of the product. In this study, the elaboration of white and red dragon fruit powder by foam mat drying was studied with optimization of the proportion of foaming agent and stirring time. The use of ethanol and air temperature were evaluated on drying kinetics, effective moisture diffusivity (Deff ), and drying rate (DR). The study was divided into two steps. In the first, density, stability, porosity and overrun foam were evaluated and the optimal condition was determined. For the white and red pulp foams, the optimal conditions were, respectively, 26.88min and 4.12kg 100 kg-1 and 23.5min and 3.44kg 100 kg-1 . In the second step, the foam was subjected to ethanol pretreatment and convective drying (50 or 70 °C). The best condition involved pretreatment and the highest tested temperature, with the shortest drying time and the highest Deff and DR. PRACTICAL APPLICATION: Foam mat drying is a suitable method for drying perishable fruits, such as dragon fruit. The foam properties need to be optimized to ensure the success of the drying process. The ethanol pretreatment and the drying air temperature influence the drying kinetics. Therefore, determining the optimal process conditions is very important.

Optimization of Spray Drying Parameters for White Dragon Fruit (Hylocereus undatus) Juice Powder using Response Surface Methodology (RSM)

This study was conducted to optimize the production of spray-dried white dragon fruit (Hylocereus undatus) powder using resistant maltodextrin as wall material. The inlet air temperature (140 °C, 150 °C and 160 °C), outlet temperature (75 °C, 80 °C and 85 °C) and resistant maltodextrin concentrations (20%, 25% and 30%) were tested as independent variables. Process yield, moisture content, water activity, solubility, hygroscopicity and bulk density of the powders were analysed as responses. Process yield significantly (p&lt;0.05) increased with increasing inlet temperature and decreasing resistant maltodextrin concentration. Outlet temperature and resistant maltodextrin concentration significantly (p&lt;0.05) reduced the moisture content and water activity of the white dragon fruit powder. Powder solubility and hygroscopicity significantly (p&lt;0.05) increased as inlet and outlet temperature increased. Bulk density values decreased as inlet and outlet temperature increased. An optimum conditions for spray dried white dragon fruit powder that would produce high in yield, low moisture content, low water activity, high solubility, low hygroscopicity and high bulk density were found at 153 °C inlet temperature, 82 °C outlet temperature and 20% concentration.

Development of Fiber-Rich Biscuit by Incorporating Dragon Fruit Powder

ABSTRACT Dragon fruit powder (DFP) is a rich source of fiber (15.7%) and phytochemicals (Gallic acid). Commercial dragon fruit use is limited to ready to serve and other fruit products. Because of the large-scale consumption of biscuits on a global level, there is a need for the development of high fiber biscuits enriched with nutraceuticals. In the present study, an attempt was made to develop biscuit from DFP. Four formulations of biscuits were prepared by mixing DFP in the ratio 30%, 40%, 50%, and 60% (w/w) with wheat flour, and they were considered as DFB30 (Dragon Fruit Biscuit 30%), DFB40 (Dragon Fruit Biscuit 40%), DFB50 (Dragon Fruit Biscuits 50%), and DFB60 (Dragon Fruit Biscuits 60%), respectively. Biscuits were prepared by using the traditional creaming method. Prepared biscuits were compared with sole wheat flour biscuit (B0) as a plain/control sample. As per sensory evaluation, DFB50 is acceptable formulation of wheat flour to DFP. Biscuit (DFB50) showed increased fiber content by about fivefold (7.81 g %), minerals (0.91 g %), and improved spread ratio (8.76) when compared with wheat flour biscuit (B0). Biscuit also reported being enriched with 0.0092 mg % Gallic acid with no significant change noticed in protein, fat, calcium, and iron content as from wheat biscuit (B0). It may be mentioned that 100 g daily consumption of fortified biscuit may alone fulfill 20% recommended daily intake requirement for dietary fiber.

The role of red dragon fruit peel (Hylocereus polyrhizus) to improvement blood lipid levels of hyperlipidaemia male mice

The purpose of this research was to know the role of red dragon fruit peel powder to total cholesterol, triglyceride, high-density lipoprotein (HDL), low-density lipoprotein (LDL), and weight in the male hyperlipidaemic Balb-C mice (Mus musculus). This study used a completely randomized design (CRD) and four replicates for each dose treatments. Samples were 24 male mice that divided into six groups i.e. positive and negative controls, doses of 50; 100; 150 and 200 mg/kgBW/days red dragon fruit peel powder. Before being given treatment, mice were given feed containing high fat for 20 days until experiencing conditions hyperlipidaemia. The red dragon fruit peel powder was given at oral with used gavage for 30 days. Blood samples were taken from the tail on vena caudalis. Blood lipid samples were analysed at enzymatic with BIOLABO kits. The results of this study indicate that after administration of red dragon fruit peel powder total cholesterol levels, triglycerides and LDL-c decreased, along with increasing doses of red dragon fruit peel powder for 30 days. Furthermore showed that dragon fruit powder can increase HDL-c levels. The conclusion of this research was The red dragon fruit peel powder can improve blood lipid level of male Balb-c mice hyperlipidaemia.

Red Dragon Fruit Powder as a Basic Ingredient for Functional Foods Rich in Bioactive Compounds, Nutritional Substances and Antioxidants

Red Dragon Fruit Powder as a Basic Ingredient for Functional Foods Rich in Bioactive Compounds, Nutritional Substances and Antioxidants

Physical Evaluation and Hygroscopic Behavior of Dragon Fruit (Hylocereus undatus) Lyophilized Pulp Powder

Relations between moisture content and water activity of foodstuff can be estimated by determining moisture sorption isotherms. This work aimed at investigating the hygroscopic behavior of dragon fruit powder through sorption isotherms, encapsulated with maltodextrin, and analyzing hygroscopicity, density, and caking degree of samples stored in polyethylene wrappings and laminated coverings at 25°C. Dragon fruit powder showed good results regarding hygroscopicity, density, and caking degree for laminated coverings. In order to describe balance of sorption isotherms, the BET model was the most recommended.

Spray drying of red (Hylocereus polyrhizus) and white (Hylocereus undatus) dragon fruit juices: physicochemical and antioxidant properties of the powder

SummaryThis study aims to investigate physical stability and antioxidant properties of spray‐dried red (Hylocereus polyrhizus) and white (Hylocereus undatus) dragon fruit powder upon storage at various relative humidity (RH). Inlet air temperatures of 120 °C (red dragon fruit) and 110 °C (white dragon fruit) as well as maltodextrin concentration of 30% (w/v) were selected as the spray drying conditions as powder was obtained at these minimum conditions. The powder was ranging from 3 to 7 μm in particle size with spherical morphology. The powder had lower antioxidant content and antioxidant activities compared with the control before spray drying. Storage of powder at 43%, 54% or 75% RH at 25 °C for 25 days resulted in structural changes correlating to the depression of glass transition temperatures (Tg) to below storage temperature. At 33% RH, no visible structural changes were observed. Antioxidant properties of the powder remained unchanged after 25 days' storage at the studied RHs.