Effect of cabinet tray drying method on physicochemical, nutritional and antioxidant status of dragon fruit (Hylocereus polyrhizus) powder: A comparative analysis on laboratory and commercial market sample
2025
Harish, T | Narayana, C K | Pooja, Kolar | Preethi, P | Karunakaran, G | Rupa, T R
Dragon fruit (Hylocereus polyrhizus) belonging to the Cactaceae family, is gaining popularity in India as a minor tropical fruit crop. However, due to high perishability associated with dragon fruits, drying is one of the most effective viable methods for its long-term preservation. Spray and Drum drying are the two major expensive methods recognized for converting dragon fruit into powder. To overcome this, a low-cost tray drying process was attempted to produce dragon fruit powder with minimal additive incorporation and optimal free-flowing properties. The physico-chemical properties, mineral content and antioxidant activity of the laboratory-produced powder were evaluated and compared with a commercially available spray-dried red dragon fruit powder. The parameters analyzed included moisture content, water activity, whiteness index, total sugars, ascorbic acid, protein, total phenols, total betalains, antioxidant activity (Ferric Reducing Antioxidant Power; FRAP assay) and mineral content. Results of the data revealed that the laboratory sample demonstrated superior quality, with higher total sugars (26.69 %), protein (1.97 %), total phenols (576.56 mg GAE/100 g), total betalains (96.93 mg BCE/100 g) and FRAP activity (120.80 mg AEAC/100 g). The powder also exhibited the desirable storage properties such as lower moisture content (0.98 %), lower water activity (0.270) and low whiteness index (6.030). Experimental findings revealed that the laboratory produces dragon fruit powder was not only tagged as lower in production costs but also had significantly higher nutrient content, phytochemicals and antioxidant levels compared to the commercial sample.
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