Valorisation of dragon fruit peel in drinking yoghurt: Development, physicochemical, proximate, functional properties, and shelf-life evaluation

Maryam Saeed Hafiz, Karunanayaka Mudiyanselage Imayuru Ushada Karunanayaka, Kartika Nugraheni and Ganwarige Sumali Nivanthi Fernando
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Maryam Saeed Hafiz: Department of Clinical Nutrition, Faculty of Applied Medical Sciences, King Abdulaziz University, Jeddah, Saudi Arabia
Karunanayaka Mudiyanselage Imayuru Ushada Karunanayaka: Department of Food Science and Technology, Faculty of Agriculture, University of Ruhuna, Matara, Sri Lanka
Kartika Nugraheni: Department of Nutrition, Faculty of Nursing and Health Sciences, Universitas Muhammadiyah Semarang, Indonesia
Ganwarige Sumali Nivanthi Fernando: Department of Food Science and Technology, Faculty of Agriculture, University of Ruhuna, Matara, Sri Lanka

Czech Journal of Food Sciences, 2025, vol. 43, issue 3, 179-186

Abstract: Dragon fruit peel (Hylocereus spp.), often discarded as waste has gained interest for its anti-aging, anti-inflammatory, and anti-diabetic properties. Peels make up to 22-44% (w.w-1) of the fruit's weight and this waste could make a significant effect on the environment. Therefore, this study aimed to develop a drinking yoghurt using dragon fruit peel extract as a natural colorant and evaluate its physicochemical, proximate, functional, and shelf-life properties. The sugar concentrations (4, 6, and 8% w.w-1) and incubation times (4, 6, and 8 h) were changed to optimise the product. Sensory evaluation by 30 semi-trained panellists using a 5-point hedonic scale identified 6% (w.w-1) sugar and an 8 h incubation as optimal. Compared to plain drinking yoghurt, the dragon fruit peel (DFP) drinking yoghurt showed higher crude fat (2.87%), fibre (0.72%), ash (0.66%), moisture (84.08%), total antioxidants (824.3 mg TE.100 g-1), flavonoids (0.22 mg QE-1.mL-1), and betalains content (0.0064 mg.mL-1). During storage, DFP yoghurt's pH declined, with minimal betalain loss, and it remained stable for three weeks at 4 °C without preservatives. This study demonstrates the potential of dragon fruit peel as a functional ingredient in yoghurt, offering nutritional and environmental benefits.

Keywords: Lactobacillus delbrueckii subsp. bulgaricus; Streptococcus thermophillus; proximate composition; Hylocereus undatus by-product; dairy beverage; bioactive compouds (search for similar items in EconPapers)
Date: 2025
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:43:y:2025:i:3:id:21-2025-cjfs

DOI: 10.17221/21/2025-CJFS

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