TECHNICAL PROPERTIES AND PRESERVATION ABILITY OF SPRAY-DRIED RED-FLESH DRAGON FRUIT (HYLOCEREUS COSTARICENSIS) POWDER

Abstract

Red-fleshed dragon fruit (Hylocereus costaricensis) is a nutritious, antioxidant-rich tropical fruit with a high sensory value; nonetheless, it has a short harvest season and is perishable. The spray drying technique was used to turn dragon fruit into powder to increase storage time and applicability in the food technology business. This study evaluates the recovery efficiency, physical qualities, biologically active component content, and preservation ability of spray-dried red-meat dragon fruit powder with maltodextrin (DE11. 9) at 2 degrees Brix of 15 and 20 during 6 weeks of storage at 50℃. The results showed that the drying solution with Brix 15 and 20 had recovery efficiency of 57% and 65.205%, respectively. The content of active ingredients after spray drying at Brix 15 was higher than that at Brix 20, although both demonstrated high concentration and good storage stability. The physical attributes of the two powders change, with the water absorption index (WAI) increasing, the water solubility index (WSI) decreasing, particle size increasing, and the powder's color becoming brighter, less red, and bluer as the maltodextrin content increases. The findings indicate that spray-dried dragon fruit powder has a potential application in the food business.