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

  • Kah Yee Choo
  • Caryn Kho
  • Yien Yien Ong
  • Yin Yin Thoo
  • Renee Lay Hong Lim
  • Chin Ping Tan
  • Chun Wai Ho


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.


Fermentation Betanin Betacyanins Antioxidant Bioactive phytochemicals 



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.

Supplementary material

10068_2018_367_MOESM1_ESM.docx (261 kb)
Supplementary material 1 (DOCX 261 kb)


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Food Science and Nutrition, Faculty of Applied SciencesUCSI UniversityCheras, Kuala LumpurMalaysia
  2. 2.Department of Bioscience and Sport Science, Faculty of Applied Sciences and ComputingUniversity College Tunku Abdul RahmanSetapak, Kuala LumpurMalaysia
  3. 3.School of ScienceMonash University MalaysiaSubang JayaMalaysia
  4. 4.Department of Food Technology, Faculty of Food Science TechnologyUniversiti Putra Malaysia (UPM)SerdangMalaysia

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