Czech J. Food Sci., 2025, 43(3):179-186 | DOI: 10.17221/21/2025-CJFS

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

Maryam Saeed Hafiz ORCID...1, Karunanayaka Mudiyanselage Imayuru Ushada Karunanayaka ORCID...2, Kartika Nugraheni ORCID...3, Ganwarige Sumali Nivanthi Fernando ORCID...2
1 Department of Clinical Nutrition, Faculty of Applied Medical Sciences, King Abdulaziz University, Jeddah, Saudi Arabia
2 Department of Food Science and Technology, Faculty of Agriculture, University of Ruhuna, Matara, Sri Lanka
3 Department of Nutrition, Faculty of Nursing and Health Sciences, Universitas Muhammadiyah Semarang, Indonesia

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

Received: February 2, 2025; Revised: May 2, 2025; Accepted: May 5, 2025; Prepublished online: June 16, 2025; Published: June 25, 2025  Show citation

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Hafiz MS, Karunanayaka KMIU, Nugraheni K, Sumali Nivanthi Fernando G. Valorisation of dragon fruit peel in drinking yoghurt: Development, physicochemical, proximate, functional properties, and shelf-life evaluation. Czech J. Food Sci. 2025;43(3):179-186. doi: 10.17221/21/2025-CJFS.
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