February 08, 2025 | Future Foods |
Researchers from UCSI University and Universiti Putra Malaysia (UPM), Malaysia, conducted a review focusing on red dragon fruit (RDF), Hylocereus polyrhizus, an important but understudied source of betacyanins. Despite its potential as a source of natural pigments and bioactive compounds, RDF has received relatively limited attention in scientific literature. This review represents the first comprehensive synthesis specifically dedicated to RDF, covering its taxonomy, common names, production, market status, and nutritional composition.
The study also discusses the bioavailability, stability, and processing techniques related to the betacyanins present in RDF. These bioactive pigments are known for their antioxidant properties, including hepatoprotective activity. The review includes an analysis of conventional and emerging processing methods such as fermentation and incorporation into food additives to improve the stability and utilization of betacyanins. A comparison with other betacyanin sources, such as red beetroot, highlights the potential of RDF pulp as an alternative ingredient for functional food products.
The literature was collected from journals, books, conference proceedings, and electronic databases up to December 2024. The findings suggest that RDF can contribute to the development of functional foods aimed at addressing oxidative stress-related non-communicable diseases, aligning with global health and sustainability objectives.
