The objective of this work was to study the effect of storage temperatures and duration on the stability of fermented red dragon fruit drink (FRDFD) on its betacyanins content, physicochemical and microbiological qualities (BPM) and determining sensory acceptability. Results showed that both storage temperatures and duration have a significant effect on betacyanins content and physicochemical properties of FRDFD. Aerobic mesophilic and yeast and mold counts were lower than 1 9 10 3 CFU/ mL for FRDFD stored at both temperatures. The loss of betanin (16.53-13.93 g/L) at 4°C was 15.73% with no significant changes in physicochemical properties from week two onwards compared to 56.32% (16.53-7.22 g/L) of betanin loss at 25°C. At week eight, FRDFD stored at 4°C still contained 13.93 g/L betanin with a pH value of 3.46, suggested its potential as a functional drink which is sensory acceptable (mean score [ 80% using hedonic test) among consumers.

Betacyanins are bioactive dietary phytochemicals which can be found in red dragon fruit (RDF). Therefore, the bioaccessibility of betacyanins that present in fermented red dragon fruit drink (RDFD) and pressed red dragon fruit juice (RDFJ) was accessed in simulated gastric and intestinal digestion. Results disclosed that betacyanins from RDFD and RDFJ suffered minor loss (\ 25%) at gastric-like environment but greater loss was observed during the intestinal phase digestion. After subjected to intestinal digestion, RDFD retained 46.42% of betanin while RDFJ retained 43.76%, with betanin concentration of 17.12 mM and 12.37 mM, respectively. Findings also revealed that RDFD exhibited higher antioxidant capacity compared to RDFJ after subjected to intestinal digestion, with values of 0.88 mM Trolox equivalent antioxidant capacity (TEAC) and 0.85 mM TEAC, respectively. The data suggests that betacyanins that present in RDF are bioaccessible while fermentation able to enhance the bioavailability with more betacyanins retained after intestinal digestion.

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Current research revealed the use of biochemical analyses and molecular approaches to identify the microbial population particularly lactic acid bacteria from fermented red dragon fruit juices.

Every region of foot is not equally divided in terms of plantar pressure distribution (PPD) during free standing. This paper is focusing on studying PPD on flat plane and inclined plane and the results obtained from this study may contribute to biomedical researcher in designing orthotic devices. 24 healthy young adults age ranging from 19 to 24 years old and weigh between 50 to 80 kg were invited for experiments purpose. Six regions of both feet were measured which were hallux, medial forefoot, central forefoot, lateral forefoot, lateral midfoot and hindfoot. Remarkable differences were seen in the result as right foot exerted more pressure generally in every region of the foot as to compared with left foot respectively. This is true especially for region such as hallux, medial forefoot and lateral forefoot. On a flat surface, PPD on the hindfoot is the highest. However, at an elevation of 25°, test subjects began to shift their PPD to forefoot regions. While studies of PPD are common, this study provides a new insight for the first time into PPD while standing on different angle of walking plane.