Valorisation of dragon fruit peel in drinking yoghurt: Development, physicochemical, proximate, functional properties, and shelf-life evaluation
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 a...
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Czech Academy of Agricultural Sciences
2025-06-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202503-0006_valorisation-of-dragon-fruit-peel-in-drinking-yoghurt-development-physicochemical-proximate-functional-prop.php |
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| author | Maryam Saeed Hafiz Karunanayaka Mudiyanselage Imayuru Ushada Karunanayaka Kartika Nugraheni Ganwarige Sumali Nivanthi Fernando |
| author_facet | Maryam Saeed Hafiz Karunanayaka Mudiyanselage Imayuru Ushada Karunanayaka Kartika Nugraheni Ganwarige Sumali Nivanthi Fernando |
| author_sort | Maryam Saeed Hafiz |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-e4583e5f317849728cf8d0745cbb7bf8 |
| institution | Kabale University |
| issn | 1212-1800 1805-9317 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj-art-e4583e5f317849728cf8d0745cbb7bf82025-08-20T03:26:57ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172025-06-0143317918610.17221/21/2025-CJFScjf-202503-0006Valorisation of dragon fruit peel in drinking yoghurt: Development, physicochemical, proximate, functional properties, and shelf-life evaluationMaryam Saeed Hafiz0https://orcid.org/0000-0002-5769-175XKarunanayaka Mudiyanselage Imayuru Ushada Karunanayaka1https://orcid.org/0009-0006-1305-3998Kartika Nugraheni2https://orcid.org/0000-0002-1853-1171Ganwarige Sumali Nivanthi Fernando3https://orcid.org/0000-0003-1265-3976Department of Clinical Nutrition, Faculty of Applied Medical Sciences, King Abdulaziz University, Jeddah, Saudi ArabiaDepartment of Food Science and Technology, Faculty of Agriculture, University of Ruhuna, Matara, Sri LankaDepartment of Nutrition, Faculty of Nursing and Health Sciences, Universitas Muhammadiyah Semarang, IndonesiaDepartment of Food Science and Technology, Faculty of Agriculture, University of Ruhuna, Matara, Sri LankaDragon 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.https://cjfs.agriculturejournals.cz/artkey/cjf-202503-0006_valorisation-of-dragon-fruit-peel-in-drinking-yoghurt-development-physicochemical-proximate-functional-prop.phplactobacillus delbrueckii subsp. bulgaricusstreptococcus thermophillusproximate compositionhylocereus undatus by-productdairy beveragebioactive compouds |
| spellingShingle | Maryam Saeed Hafiz Karunanayaka Mudiyanselage Imayuru Ushada Karunanayaka Kartika Nugraheni Ganwarige Sumali Nivanthi Fernando Valorisation of dragon fruit peel in drinking yoghurt: Development, physicochemical, proximate, functional properties, and shelf-life evaluation Czech Journal of Food Sciences lactobacillus delbrueckii subsp. bulgaricus streptococcus thermophillus proximate composition hylocereus undatus by-product dairy beverage bioactive compouds |
| title | Valorisation of dragon fruit peel in drinking yoghurt: Development, physicochemical, proximate, functional properties, and shelf-life evaluation |
| title_full | Valorisation of dragon fruit peel in drinking yoghurt: Development, physicochemical, proximate, functional properties, and shelf-life evaluation |
| title_fullStr | Valorisation of dragon fruit peel in drinking yoghurt: Development, physicochemical, proximate, functional properties, and shelf-life evaluation |
| title_full_unstemmed | Valorisation of dragon fruit peel in drinking yoghurt: Development, physicochemical, proximate, functional properties, and shelf-life evaluation |
| title_short | Valorisation of dragon fruit peel in drinking yoghurt: Development, physicochemical, proximate, functional properties, and shelf-life evaluation |
| title_sort | valorisation of dragon fruit peel in drinking yoghurt development physicochemical proximate functional properties and shelf life evaluation |
| topic | lactobacillus delbrueckii subsp. bulgaricus streptococcus thermophillus proximate composition hylocereus undatus by-product dairy beverage bioactive compouds |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-202503-0006_valorisation-of-dragon-fruit-peel-in-drinking-yoghurt-development-physicochemical-proximate-functional-prop.php |
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