Incorporating dragon fruit in dairy: Benefits, challenges, and future prospects in product development

Dragon fruit, known for its vibrant color and rich nutritional profile, has gained attention as a potential ingredient in dairy products. This review explores the various benefits of incorporating dragon fruit into dairy products, focusing on its antioxidant, antibacterial, and sensory-enhancing properties. Dragon fruit is rich in bioactive compounds, including antioxidants, vitamins, and anthocyanins, which can improve the nutritional quality of dairy items, offering health benefits such as increased antioxidant activity and enhanced immunity. The fruit’s natural colorants and flavor compounds also contribute to the aesthetic appeal and unique taste of dairy products, enhancing consumer acceptance. Additionally, dragon fruit has been shown to improve the texture, reduce syneresis, and maintain stability during storage. Despite its potential, several challenges, such as the fruit's perishability, seasonal availability, and impact on physicochemical properties like pH and texture, must be addressed for consistent use in dairy products. Future research directions include exploring sustainable processing techniques, optimizing storage conditions, and developing novel dairy formulations with dragon fruit. The incorporation of dragon fruit into dairy products not only provides functional and sensory benefits but also supports the trend of cleaner, more sustainable food products.