• 1 1Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Cheras, Kuala Lumpur, Malaysia
  • 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
  • 3 3School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500 Subang Jaya, Selangor Malaysia
  • 4 4Department of Food Technology, Faculty of Food Science Technology, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor Malaysia
Food Sci Biotechnol, 2018 Oct;27(5):1411-1417.
PMID: 30319851 DOI: 10.1007/s10068-018-0367-4


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.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.