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ABSTRAK Kulit buah naga merah mengandung serat, antioksidan, dan antimikroba yang cukuptinggi sehingga apabila digunakanpadapembuatanmi basah dapat memperkaya kandungan nutrisi dan memperpanjang umur simpanmi basah.Penelitian ini bertujuan untuk mengetahui pengaruh penggunaankulit buah naga merah dalam bentuk sari terhadap kadar serat kasar, daya simpan, karakteristik sensoris pada mi basah.Penelitian dirancang menggunakan Rancangan Acak Lengkap terdiri dari 5 ulangan dan 4 perlakuan yakni penggunaan sari dengan konsentrasi 0% (P0); 30% (P1); 60% (P2); dan 90% (P3). Sampel mi basah dengan perlakuan P3memberikan hasilterbaik dengan kadar serat kasar sebesar 2.10%, daya simpan selama 43.2 jam, tekstur kenyal serta berwarna merah muda. Peningkatan konsentrasi sari yang digunakan meningkatkan kandungan kadar serat kasar, daya simpan, dan daya terima panelis terhadap produk mi basah. Kata kunci: Daya simpan, Kulit buah naga merah, Mi basah, Serat ABSTRACT Red dragon fruit peel contains high fiber, antioxidants, and antimicrobials, so when used in making wet noodles, it can enrich the nutritional content and extend the shelf life of wet noodles. The purpose of this research was to determine the effect of using red dragon fruit peel in the form of juice on crude fiber content, shelf life, and sensory characteristics of wet noodles. This research was designed using a completely randomized design consisting of 5 replicates and 4 treatments, namely the use of juice with a concentration of 0% (P0); 30% (P1); 60% (P2); and 90% (P3). Samples wet noodles with P3 treatment experienced the best treatment with crude fiber content of 2.10%, shelf life for 43.2 hours, chewy texture and pink color. Increasing the concentration of juice used increases the crude fiber content, shelf life, and panelist acceptance of wet noodles products. Keywords: Shelf life, Fiber, Red dragon fruit peel, Wet noodles

This study was conducted to evaluate the quality features, antioxidant capabilities, microbiological and sensory aspects of yogurt fortified with 2%, 5%, and 7% red dragon (RD) peel powder. The yogurt was formulated using the classical technology adapted to laboratory conditions. The results of the physicochemical properties showed significant differences in pH (4.73–4.36), acidity (0.18–0.16 g lactic acid/100 g), and ascorbic acid (1.17-1.34 mg/100 g) among different yogurt formulations (P

Antioxidants can be used to protect the skin from damage caused by oxidation to prevent premature aging. The more increasing consumption level of red dragon fruit (Hylocereus polyrhizus) affects the amount of unused remaining fruit peels. In fact, the peel of red dragon fruit is considerably potential for natural antioxidant. Pitaya or dragon fruit is reported to contain betacyanin color pigment, with antioxidant activity. The use of cosmetics containing antioxidant compounds can prevent premature aging due to free radicals. One of the interesting forms of cosmetic preparations for skin care is the peel-off gel mask. The base that can be used as a film former for peel-off gel facial masks is polyvinyl alcohol (PVA). This study aims to determine the effectiveness of red dragon fruit peel extract peel-off masks as anti-aging. Anti-aging effectiveness testing was carried out on 10 volunteers and divided into two groups, namely the blank group (F0) and the extract group (FIII) for four weeks, and anti-aging activity was measured using a skin analyzer). Based on the results and discussions in this study, it can be concluded that the application of a peel-off mask of red dragon fruit peel extract (Hylocereus polyrhizus) is effective for repairing the skin and providing an anti-aging effect.

Antioxidants can be used to protect the skin from damage caused by oxidation to prevent premature aging. The more increasing consumption level of red dragon fruit (Hylocereus polyrhizus) affects the amount of unused remaining fruit peels. In fact, the peel of red dragon fruit is considerably potential for natural antioxidant. Pitaya or dragon fruit is reported to contain betacyanin color pigment, with antioxidant activity. The use of cosmetics containing antioxidant compounds can prevent premature aging due to free radicals. One of the interesting forms of cosmetic preparations for skin care is the peel-off gel mask. The base that can be used as a film former for peel-off gel facial masks is polyvinyl alcohol (PVA). This study aims to determine the effectiveness of red dragon fruit peel extract peel-off masks as anti-aging. Anti-aging effectiveness testing was carried out on 10 volunteers and divided into two groups, namely the blank group (F0) and the extract group (FIII) for four weeks, and anti-aging activity was measured using a skin analyzer). Based on the results and discussions in this study, it can be concluded that the application of a peel-off mask of red dragon fruit peel extract (Hylocereus polyrhizus) is effective for repairing the skin and providing an anti-aging effect. [ABSTRACT FROM AUTHOR]

Red dragon fruit (Hylocereus polyrhizus) is a tropical fruit that is currently cultivated in all tropical parts of the world. It is popular to consume its fruit flesh, while the peel is often thrown away. This red dragon fruit peel (RDFPE) is known to possess lots of phytochemical compounds with multitudes of usage, amongst them as an analgesic and antipyretic. Therefore, the active compounds of RDFPE play an important role in the natural product. This study aims to observe and analyze the analgetic and antipyretic activity possessed by red dragon fruit peel. This study is an in-vivo experiment on 25 white male rats divided into five groups, in which each group receive Na CMC, acetaminophen, and the other three groups will receive three different doses of RDFPE (500 mg/kg, 750 mg/kg, and 1000 mg/kg), respectively. Acetic acid writhing and tail immersion methods were performed to induce inflammation and Brewer’s yeast injection performed induced pyrexia. In the investigation of the acetic acid writhing test, the intervention was administered before induction, and for the tail immersion test, induction was given before and after the intervention was administered. Meanwhile, in brewer’s yeast-induced pyrexia, the rectal temperature was measured before induction, 24 hours after induction, and each hour for five four after the intervention; intervention was administered 24 hours after induction. This study found that RDFPE at the dose of 750 mg/kg and 1000 mg/kg are effective as an analgesic by reducing the average writhing and delaying the tail retraction of the experiment subject and also effective as an antipyretic by reducing the elevated temperature of the experiment subject (p

ABSTRACT. The research aimed to study the emulsion properties of the fortified synbiotic yoghurt fortification red dragon fruit peel extract (Hylocereus polyrhizus) and stevia as sweeteners. The research material is probiotic yoghurt, synbiotic fortified with red dragon fruit skin extract (Hylocereus polyrhizus) 20% made from 10% skim milk and yoghurt starter containing Lactobacillus bulgaricus and Streptococcus thermophilus (1:1), and the addition of 0.5% stevia to synbiotic. The research method was an experimental completely randomized design with treatment T1 = probiotic yoghurt, T2 = synbiotic yoghurt fortified red dragon fruit (Hylocereus polyrhizus) peel extract 20% and T3 = T2 + 0.5% stevia, with 3 replications (v/v). . The variables observed were emulsion activity, emulsion stability, turbidity, whiteness index (WI) and yellowness index (YI). The results showed that fortification of evaporated red dragon fruit peel extract (Hylocereus polyrhizus) and stevia sweetener gave a significant difference (P0.05) to the average emulsion activity, a very significant difference to the average of whiteness index and yellowish index (P0.01) and did not give a significant difference (P0.05) on the average of emulsion stability and turbidity of synbiotic yoghurt. It was concluded that 20% fortification of red dragon fruit skin (Hylocereus polyrhizus) and 0.5% stevia sweetener could improve the emulsion properties of synbiotic yoghurt. (Kajian yoghurt sinbiotik fortifikasi ekstrak kulit buah naga merah (Hylocereus polyrhizus) dan stevia terhadap sifat emulsi dan warna) ABSTRAK. Tujuan penelitian adalah mempelajari profil emulsi dan warna yoghurt sinbiotik fortifikasi ekstrak kulit buah naga merah (Hylocereus polyrhizus) dan bahan pemanis stevia. Materi penelitian adalah yoghurt probiotik, sinbiotik yang difortifikasi dengan ekstrak kulit buah naga merah (Hylocereus polyrhizus) 20 % yang dibuat dari susu skim 10% dan starter yoghurt yang mengandung Lactobacillus bulgaricus dan Streptococcus thermophilus (1:1), serta penambahan stevia 0,5% pada yoghurt sinbiotik. Metode penelitian adalah percobaan dengan Rancangan Acak Lengkap dengan perlakuan T1= yoghurt probiotik, T2= yoghurt sinbiotik fortifikasi ekstrak kulit buah naga merah (Hylocereus polyrhizus) 20% dan T3 = T2 + 0,5% stevia, dengan 3 ulangan (v/v). Variabel yang diamati diantaranya aktivitas emulsi, stabilitas emulsi, turbiditas, serta warna ditinjau dari indeks keputihan (WI) dan indeks kekuningan (YI). Hasil penelitian menunjukkan bahwa fortifikasi ekstrak kulit buah naga merah (Hylocereus polyrhizus) evaporasi dan bahan pemanis stevia memberikan perbedaan yang nyata (P0,05) terhadap rata-rata aktivitas emulsi, perbedaan yang sangat nyata terhadap rata-rata indeks keputihan dan indeks kekuningan (P0,01) dan tidak memberikan perbedaan nyata (P0,05) terhadap rata-rata stabilitas emulsi dan turbiditas yoghurt sinbiotik. Disimpulkan bahwa fortifikasi kulit buah naga merah (Hylocereus polyrhizus) 20% dan bahan pemanis stevia 0,5% dapat memperbaiki sifat emulsi yoghurt sinbiotik.

Jelly candy is a product with a soft and chewy texture due to a gelling agent such as pectin and carrageenan. Red dragon fruit peel widely uses as natural pectin in various products, one of which is jelly candy. However, the resulting product has a less chewy texture. Thus, combining the natural pectin and carrageenan is expected to improve jelly candy’s physicochemical characteristics. Moreover, in jelly candy products, the combination of carrageenan with red dragon fruit peel pectin have not been applied. The methods in this research consisted of extraction of red dragon fruit peel and jelly candy making. This study uses completely randomized design with two factors: the concentration (3.5%, 4%, 4.5%) and ratio (2:1, 1:1 and 1:2) of red dragon fruit pectin and carrageenan. The jelly candy obtained were observed for its texture, color and moisture content. Hardness, cohesiveness, gumminess and chewiness were analyzed to determine the texture of jelly candy. The result showed a combination of red dragon fruit peel pectin and carrageenan within a ratio of 2:1 at 4.5%, selected as the best ratio and concentration in making jelly candy. The jelly candy had a hardness value of 421.59±7.94 g, cohesiveness 0.39±0.01, gumminess 122.22±2.77, chewiness 117.54±2.61, lightness 32.39±0.16 and moisture content 45.83±2.68%. This study provides new insight into gelling agents used to produce jelly candy and the effect on the physicochemical characteristics of jelly candy product.

Background: Fruit peel is a part of red dragon fruit that weighed 30-35% of the fruit weight and has not been used optimally. Red dragon fruit peel contains fiber, vitamin, flavonoid, tannin, alkaloids and has the potential as an antibacterial. Red dragon fruit peel can be processed into yogurt. Objectives: This research examined the antibacterial potential of red dragon fruit peel yogurt against Bacillus subtilis in hypercholesterolemic Wistar rats. Materials and Methods: Materials tested in this study were negative control, positive control, and caecum of hypercholesterolemic Wistar. This study used chloramphenicol as the positive control (K+) and DMSO 10% as the negative control (K-). The K1; K2; K3 were orally administered with 1.8 mL; 2.7 mL; 3.6 mL of red dragon fruit peel yogurt, respectively. Red dragon fruit peel yogurt was administered daily for 28 days. Caecum was collected and tested for antibacterial activity using disk diffusion (Kirby Bauer). The Bacillus subtilis was obtained from the Microbiology Laboratory of Center for Food and Nutrition Studies Universitas Gadjah Mada. Results: The average inhibition zone in K-; K+; K1; K2; K3 were 0.00±0.00 mm; 11.5±1.41 mm; 11.5±0.96 mm; 10.13±0.66 mm; 10.38±1.12 mm, respectively. The experimental animal groups, which received 2.7 mL and 1.8 mL of red dragon fruit peel yogurts, showed a significant difference compared to the positive control group (p= 0.026 and p=0.021, respectively). When the dose was increased to 3.6 mL, it showed no statistical difference in results (p=1.000). Conclusions: Red dragon fruit peel yogurt has an antibacterial potential against Bacillus subtilis.

Background: The decoction of red dragon fruit peel contains chemical components with antioxidant activity of lowering blood LDL cholesterol levels. Objective: This research aimed to evaluate the antihypercholesterolemic power of red dragon fruit peel ethanolic extract. Materials and Methods: A total of 24 mice were divided into four treatment groups, each receiving distilled water at dose 0.39 ml/20 g body weight (A), red dragon fruit peel extract at dose 5.40 mg/20 g body weight (B) and 10.80 mg/20 g body weight (C), also simvastatin at dose 0.026 mg/20 g body weight (D). All experimental animals were given high fat intake in cow brain suspension for 60 days to increase LDL cholesterol levels in the blood. For 14 consecutive days, hypercholesterolemic mice were given test preparations. Mice were sacrificed on day 75 for blood and aortic samples. Results: The average blood LDL cholesterol levels in mice were 91.67 mg/dl, 63.23 mg/dl, 43.52 mg/dl, and 32.94 mg/dl (p<0.05%). Meanwhile, the average aortic score was 1.09, 0.79, 0.76, and 0.91 in the groups A, B, C and D, respectively. Conclusion: Red dragon fruit peel extract at a dose of 5.4 mg/20 g and 10.8 mg/20 g body weight reduces blood LDL cholesterol levels and the risk of atherosclerosis. [ABSTRACT FROM AUTHOR]

Patients infected with the dengue virus will develop thrombocytopenia which can cause bleeding and complications. One of the materials that contain antioxidants and have potential as a functional food is red dragon fruit peel. This peel can be processed into yogurt as a way to increase antioxidant function which ultimately supports the immune system of its users. This study analyzed the effect of red dragon fruit peel yogurt on the platelet levels of thrombocytopenic Wistar rats. It used a pre-post-test control group design. Male Wistar rats were randomly assigned into seven groups: K-; K+; and five treatment groups that received dragon fruit peel yogurt at doses of 5% (K1); 10% (K2); 15% (K3); 20% (K4); and 25% (K5). Thrombocytopenia was induced by 0.1 mL.100g-1 BW of heparin for 3 days. The intervention was carried out for 28 days. The result showed that all groups had significant differences before and after the intervention (p

Background: Polyphenols, antioxidants, dietary fiber, and vitamin contained in the red dragon fruit peel. Red dragon fruit peel can be processed into marmalade. Red dragon fruit peel marmalade has the potential to be a functional food. Functional food is food that has a physiological function based on scientific studies. Objectives: The objective of this study is to analyze the effect of red dragon fruit peel marmalade on fasting blood glucose levels, HDL, LDL, and triglycerides levels of hypercholesterolemic Wistar rats. Methods: This study used a pre-&post-test control group design. Hypercholesterolemic male Wistar rats were randomly assigned into five groups. Hypercholesterolemia was induced by 1% cholesterol powder and 0.5% cholic acid for two weeks. All groups received standard chow. Samples were grouped into five groups: K-; K+; K1 (0.94 g/kg b.wt/day); K2 (1.41 g/kg b.wt/day); K3 (1.88 g/kg b.wt/day). The intervention was carried out for 28 days. GDP level was measured using the GOD-PAP. HDL, LDL, and triglyceride were analyzed with spectrophotometry. GDP, HDL, LDL, and triglyceride levels were measured twice before fasting. A paired t-test and one-way ANOVA were used to analyze the data. Results: The result showed that K-; K1; K2; K3 had a significant difference between groups before and after the intervention (p

Fruit leather is one of the snack foods made from fruits, in the form of thin sheets with distinctive consistency and taste depending on the type of fruit used. One of the fruits that can be processed into fruit leather is the bidara fruit (Ziziphus mauritiana). To improve the texture and color of fruit leather, the red dragon fruit peel is added as a source of pectin and seaweed Eucheuma cottonii as a source of kappa carrageenan because it can form gel well.The purpose of this study was to determine the effect and get the best combination of treatments from the propoetion of bidara fruit and red dragon fruit peel and the concentration of E. cottonii seaweed on the characteristics of fruit leather. This study used a completely randomized design (CRD) factorial pattern of 2 factors, namely the proportion of bidara fruit and red dragon fruit peel (65%:35%; 70%:30%; 75%:25%) and the concentration of seaweed E. cottonii (0 %; 0.4%; 0.8%; 1.2%) with 2 replications. The data obtained was analysis by ANOVA, if the treatment that had a significant effect was carried out further testing using the DMRT test. The results showed the best treatment on proportion 65% of bidara fruit and 35% of red dragon fruit peel and 1.2% concentration of seaweed, its produced fruit leather with moisture content of 15.68%; antioxidant activity of 31.80%; vitamin C levels of 30.78 mg/100 g; anthocyanin of 3.30 mg/100 g; tensile strength of 1.4130 N; color includes L* of 42.98, a* of 41.26, b* of 18.06; organoleptic scoring test includes taste of 3.16 (slightly sour sweet), color of 4.92 (red), texture of 2.36 (not soft); and dietary fiber levels of 4.06%Fruit leather is one of the snack foods made from fruits, in the form of thin sheets with distinctive consistency and taste depending on the type of fruit used. One of the fruits that can be processed into fruit leather is the bidara fruit (Ziziphus mauritiana). To improve the texture and color of fruit leather, the red dragon fruit peel is added as a source of pectin and seaweed Eucheuma cottonii as a source of kappa carrageenan because it can form gel well.The purpose of this study was to determine the effect and get the best combination of treatments from the propoetion of bidara fruit and red dragon fruit peel and the concentration of E. cottonii seaweed on the characteristics of fruit leather. This study used a completely randomized design (CRD) factorial pattern of 2 factors, namely the proportion of bidara fruit and red dragon fruit peel (65%:35%; 70%:30%; 75%:25%) and the concentration of seaweed E. cottonii (0 %; 0.4%; 0.8%; 1.2%) with 2 replications. The data obtained was analysis by ANOVA, if the treatment that had a significant effect was carried out further testing using the DMRT test. The results showed the best treatment on proportion 65% of bidara fruit and 35% of red dragon fruit peel and 1.2% concentration of seaweed, its produced fruit leather with moisture content of 15.68%; antioxidant activity of 31.80%; vitamin C levels of 30.78 mg/100 g; anthocyanin of 3.30 mg/100 g; tensile strength of 1.4130 N; color includes L* of 42.98, a* of 41.26, b* of 18.06; organoleptic scoring test includes taste of 3.16 (slightly sour sweet), color of 4.92 (red), texture of 2.36 (not soft); and dietary fiber levels of 4.06%

Natural betalains can be potential food additives because of their antioxidant activities, but they have poor thermal stability. In this study, betalains were extracted from red dragon fruit peel, and then encapsulated with maltodextrin by ultrasound method to increase the physicochemical properties of betalains microcapsules. The encapsulation efficiency of the betalains was above 79%, and the particle size and Zeta potential values were 275.46 nm and −29.01 mV, respectively. Compared to the control sample, onset temperature and DPPH free radical scavenging of betalains microcapsules under the modest ultrasound treatment (200 W, 5 min) was increased by 1.6 °C and 12.24%, respectively. This increase could be due to the ability of ultrasonification to create interactions between maltodextrin and betalains (as evidenced by FT-IR). Therefore, modest ultrasound treatment can be used for microcapsulation to improve the stability of betalains, and then expand the application of betalains in heat processed food field.

The peel of red dragon fruit have a natural antimicrobe potency. This research have aim to explore the peel of red dragon fruit as an antimicrobe with used GC-MS. The result of research showed that content of the peel of red dragon fruit was dominated by ascorbic acid 2,6-dihexadecanoate (26,56%), oleic acid (24,08%), estra-1,3,4(10) trien-17 beta-ol (9,63%), 9,12-octa deca dienoic acid (Z,Z) (8,27%), and organic acid compound, phenol, flavonoid, esther (31,46%) that had an antimicrobe potency. The aplication of the red dragon fruit peel on Tongkol fish that was contaminated with E coli, showed that, there is a decrease of E coli as much as 1.47 x 109 koloni/g, significantly. The conclusion of research was the peel of red dragon fruit have a natural antimicrobe potency.

Frozen yoghurt is a frozen food product fermented milk by Streptococcus thermophillus bacteria and Lactobacillus bulgaricus which contain protein, vitamins, minerals, and low fat. This study aimed to determine the organoleptic of frozen yoghurt enriched with red dragon fruit skin extract. The design of the study used a completely randomized design (RAL) with a single treatment, namely red dragon fruit skin extract consisting of 4 concentration levels: 0% , 25%, 30%, and 45%. Each of which was added to the amount of cow's milk media as raw material for frozen yogurt. The best treatment obtained in terms of texture, color, taste, aroma and overall acceptance were the addition of 25% dragon fruit skin extract. This yoghurt had criteria of slightly soft texture, pink color, yoghurt flavor, and sour taste.

The adsorption system of toxic Congo red (CR) industrial dye and red dragon fruit peel (RDFP), a low-cost natural adsorbent reached equilibrium within half an hour. The adsorbent shows high stability and is reasonably resilient to changes in pH while exhibiting strong adsorption characteristics toward CR in solutions of varying ionic strength. The isotherm model among Langmuir, Freundlich, Temkin, Redlich–Peterson and Sips evaluated based on R², five error functions together with Akaike information criterion indicates that the Sips model is the best fit with the maximum adsorption capacity (qmax) of 71.74 mg g–1, even though the nonlinear regression suggests that the Redlich–Peterson model followed by the Sips model be more suitable to describe the adsorption process. Moreover, there is no statistical difference between linear and nonlinear regression methods, implying that the Sips model is the most appropriate to describe the adsorption system under investigation. Kinetics of interaction of CR and RDFP can be best described by the pseudo-second-order model with the rate constant of 3.82 g mmol–1 min–1. When compared to many reported adsorbents, RDFP exhibits much higher qmax. All the above results indicate that RDFP has the potential in its application as a good candidate for the removal of CR dye in wastewater treatment. [ABSTRACT FROM AUTHOR]

Kulit buah naga merah (Hylocereus polyrhizus) ini memiliki persentase 30-35 % dari berat buahnya dan seringkali hanya dibuang. Kulit buah naga merah merah mengandung zat warna alami antosianin yang cukup tinggi, vitamin C, vitamin E, vitamin A, alkaloid, terpenoid, fenolik, karoten, serat dan pektin. Berdasarkan kandungan dari kulit buah naga merah ini dimanfaatkan sebagai pangan fungsional yakni cincau tiruan. Penelitian bertujuan mengetahui karakteristik fisik dan kimia cincau tiruan kulit buah naga merah. Beberapa senyawa yang ditambahkan dalam pembuatan cincau tiruan mempengaruhi karakteristik cincau tiruan sehingga perlu dilakukan analisa fisik dan kimia pada cincau tiruan kulit buah naga merah. Pembuatan cincau tiruan dibuat dari sari kulit buah naga merah dengan penambahan karagenan, CMC – Na, gula dengan perbandingan 1,5:1:0,5. Cincau tiruan dianalisa karakteristik fisik ( pH, total padatan terlarut, warna dan sineresis) dan karakteristik kimia (lemak, protein, air, abu, karbohidrat dan serat kasar). Karakteritik fisik pada cincau tiruan dari kulit buah naga merah didapatkan nilai pH 7,54 ± 0,02, total padatan terlarut 9,32%, warna (L 35,23%±0,64, a+ 8±1,25, b+ 2,33±0,32 dan sineresis 24 jam 6%±0,00, 48 jam 6,30%±0,00, 72 jam 10,28±0,00. Karakteristik kimia pada cincau tiruan dari kulit buah naga merah didapatkan nilai kadar lemak 0,26%±0,00 , protein 4,35%±0,00, air 94,44%±0,00, abu 0,48%±0,00, karbohidrat 0,48% ±0,00 dan serat kasar 1,63% ±0,00.

Patients infected with the dengue virus will develop thrombocytopenia which can cause bleeding and complications. One of the materials that contain antioxidants and have potential as a functional food is red dragon fruit peel. This peel can be processed into yogurt as a way to increase antioxidant function which ultimately supports the immune system of its users. This study analyzed the effect of red dragon fruit peel yogurt on the platelet levels of thrombocytopenic Wistar rats. It used a pre-post-test control group design. Male Wistar rats were randomly assigned into seven groups: K-; K+; and five treatment groups that received dragon fruit peel yogurt at doses of 5% (K1); 10% (K2); 15% (K3); 20% (K4); and 25% (K5). Thrombocytopenia was induced by 0.1 mL.100g-1 BW of heparin for 3 days. The intervention was carried out for 28 days. The result showed that all groups had significant differences before and after the intervention (p <0.05). Tukey analysis showed that there were significant differences in all groups (p <0.05). Yogurt containing 25% red dragon fruit peel provides an effective dose for improving platelet levels in thrombocytopenic rats. [ABSTRACT FROM AUTHOR]

[Display omitted] • Betalains extracted from red dragon fruit peel was unstable >60 °C storage condition. • Ultrasound method (200 W, 5 min) could significantly increase EE(%) of betalains. • BM treated by ultrasound has better physicochemical properties than control sample. Natural betalains can be potential food additives because of their antioxidant activities, but they have poor thermal stability. In this study, betalains were extracted from red dragon fruit peel, and then encapsulated with maltodextrin by ultrasound method to increase the physicochemical properties of betalains microcapsules. The encapsulation efficiency of the betalains was above 79%, and the particle size and Zeta potential values were 275.46 nm and −29.01 mV, respectively. Compared to the control sample, onset temperature and DPPH free radical scavenging of betalains microcapsules under the modest ultrasound treatment (200 W, 5 min) was increased by 1.6 °C and 12.24%, respectively. This increase could be due to the ability of ultrasonification to create interactions between maltodextrin and betalains (as evidenced by FT-IR). Therefore, modest ultrasound treatment can be used for microcapsulation to improve the stability of betalains, and then expand the application of betalains in heat processed food field. [ABSTRACT FROM AUTHOR]