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

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Abstract

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 × 103 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.

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Acknowledgements

Financial support given by the university: CERVIE research grant scheme (Proj-In-FAS 025) is gratefully acknowledged. The authors would like to thank UCSI University for the laboratory facilities.

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Authors and Affiliations

  1. Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000, Cheras, Kuala Lumpur, Malaysia

    Kah Yee Choo, Caryn Kho, Renee Lay Hong Lim & Chun Wai Ho

  2. Department of Bioscience and Sport Science, Faculty of Applied Sciences and Computing, University College Tunku Abdul Rahman, Jalan Genting Kelang, 53300, Setapak, Kuala Lumpur, Malaysia

    Yien Yien Ong

  3. School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500, Subang Jaya, Selangor, Malaysia

    Yin Yin Thoo

  4. Department of Food Technology, Faculty of Food Science Technology, Universiti Putra Malaysia (UPM), 43400, Serdang, Selangor, Malaysia

    Chin Ping Tan

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  1. Kah Yee Choo
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Correspondence to Chun Wai Ho.

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Choo, K.Y., Kho, C., Ong, Y.Y. et al. Studies on the storage stability of fermented red dragon fruit (Hylocereus polyrhizus) drink. Food Sci Biotechnol 27, 1411–1417 (2018). https://doi.org/10.1007/s10068-018-0367-4

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  • DOI: https://doi.org/10.1007/s10068-018-0367-4

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