Effect of juice concentration on storage stability, betacyanin degradation kinetics, and sensory acceptance of red-fleshed dragon fruit (Hylocereus polyrhizus) juice

ABSTRACT

The aim of this study was to evaluate the effect of red-fleshed dragon fruit (Hylocereus polyrhizus) juice concentration on betacyanin degradation kinetics and sensory acceptance. The samples stored at 4°C were comparatively stable compared to 25°C in terms of betacyanin retention, and yeast and mold growth. The loss of betacyanin in red-fleshed dragon fruit juice and concentrate at 25, 37, and 45°C were of first-order reaction. The drink reconstituted from red-fleshed dragon fruit concentrate showed better acceptability in terms of sweetness, flavor, and overall acceptability. The current study demonstrated improved betacyanin retention and sensory acceptance of red-fleshed dragon fruit juice via juice concentration.

KEYWORDS:

• Pitaya
• Concentrate
• Kinetics
• Sensory
• Storage, Betacyanin

Funding

The authors would like to thank the School of Science, Monash University Malaysia, for providing research funding for this project.

Additional information

Funding

The authors would like to thank the School of Science, Monash University Malaysia, for providing research funding for this project.