Microencapsulation of dragon fruit: Characteristics, addition to yogurts, and sensory evaluation by consumers

The dragon fruit, Hylocereus polyrhizus, can be used as a natural dye in the food industry due to the presence of betacyanins, an antioxidant pigments. The microencapsulation of fresh fruits aims to enhance bioactive compounds and replace artificial dyes in food products. The use of dragon fruit in yogurts is considered promising, albeit unconventional. The study investigated the addition of microencapsulated dragon fruit pulp to yogurts, aiming to evaluate their physical, chemical, and sensory characteristics. Microencapsulation was carried out using arabic gum and maltodextrin as encapsulating agents. Four different concentrations of microencapsulated pulp were tested in the yogurts. The results showed that the microencapsulation technique provided stability to the physical and chemical characteristics of the dragon fruit pulp. Furthermore, yogurts containing microencapsulated pulp were well-received by consumers, who positively evaluated attributes such as appearance, color, aroma, flavor, sweetness, and texture. This study suggests that the addition of microencapsulated dragon fruit pulp may be a viable strategy for the development of functional dairy products with potential health benefits.