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 firstorder 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. ARTICLE HISTORY

Studies on the storage stability of fermented red dragon fruit (Hylocereus polyrhizus) drink

“…The significantly low score recorded in 1:4 dilution sample could be due to the bland taste after diluted 5 times with water. The findings were in accordance with results reported in a study done by Siow and Wong [20]. The study showed that panelists preferred sweeter drink reconstituted from red dragon fruit concentrate compared to fresh, grassy-smell like red dragon fruit juice.…”

“…In addition, quantification of betacyanin content using spectrophotometer might lead to overestimation of betanin content in the sample due to different types of betacyanin that present in red dragon fruit [23]. Therefore, direct comparison of results in the study done by Siow and Wong [20] with present study was not suitable. Table 1 showed that there was no significant effect of storage temperatures and duration on water activity of FRDFD.…”

“…Comparing to the study done by Siow and Wong [20], fermentation technology has successfully produced a suitable and stable environment to preserve the betacyanin content during storage. In the present study, the retention proportion of betacyanin (betanin and isobetanin) in FRDFD stored at 25°C was 0.50, which was higher than the retention proportion of betacyanin of red dragon fruit juice (0.35) at 25°C as presented in the paper.…”

“…To improve betanin stability, reduction of water activity value to below 0.63 was suggested [19]. This was presented in a study done by Siow and Wong [20] where red dragon fruit concentrate with lower water activity (0.832) retained betacyanins better compared to juice with higher water activity (0.983). Pearson correlation coefficient was computed to access the relationship between storage duration and betanin content in FRDFD stored at different temperatures.…”

Sensory evaluation of kokum drinks by fuzzy logic and a simple method

“…[17] Hence, different concentrations of roasted salt were included in the formulations in addition to cumin and cardamom. Evaluation of the sensory properties of the food samples was commonly practised after changing the ingredients [18,19] in order to check their acceptability. Here, responses from 100 panellists were obtained and consolidated to get the summary of sensory scores for the quality attributes of kokum samples (Table 2) and that of quality attributes of kokum juice samples in general (Table 3).…”