Effect of Thermal Processing on Physicochemical Properties, Bioactive Compounds and Microbial Safety of Dragon Fruit (Hylocereus polyrhizus) Based Beverage

The present investigation was carried out at the College of Food Processing Technology & Bioenergy, Anand. The present study was planned to observe the impact of thermal processing (70-900C, 1-5 min) on physicochemical, bioactive compound and microbial safety of dragon fruit RTS (Ready to Serve) beverage. Thermal treatment at 900C, for 1 min resulted in better retention of nutritional properties as compared to other treatments. Thermally processed beverage retained ascorbic acid 56.83% whereas antioxidant activity was observed at 25.78% DPPH inhibition. The betacyanin content in thermally treated beverage was found1.80 mg/100mlwhich was higher than other treatment. Thermal treatment attained the goal of microbial reduction in dragon fruit RTS beverage and it was below the requirement given by Food Safety and Standard authority of India. The nutritional properties of prepared beverage were preserved during 90 days of storage at refrigerated conditions.