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This work aimed to characterize the freeze-dried dragon fruit powder and produce and evaluate plant-based dragon fruit drinks. Three beverage formulations were developed. Analyzes of aw, pH, total titratable acidity, humidity, soluble solids, antioxidant activity by ABTS, and microbiological analyses were carried out on the freeze-dried powder and the prepared drinks. Solubility and hygroscopicity were carried out only in the powder. The freeze-dried dragon fruit powder showed low moisture (5.037 ± 0.17%) and aw (0.3122 ± 0.06), solubility (60.54% ± 0.40), medium hygroscopicity (34.61% ± 12.15), indicating a moderate propensity to absorb environmental moisture. Antioxidant activity was 0.64 ± 0.13 (μmol/g Trolox), and vitamin C was 7.95 ± 1.08; these compounds were preserved during the processing process freeze-drying. Salmonella spp. was not detected, and molds and yeasts were also not detected. E. coli was within the detection limits of the technique. Drink A3 had a lower pH value (5.38±0.70c), in which a higher concentration of the freeze-dried powder caused a decrease in the pH and promoted more significant acidification (10.87±0.73a). A higher Vitamin C content was observed in A2 and A3 (3.396±0.52a and 4.903±0.94a). More excellent antioxidant activity was observed in drink A3 (6.266±2.59b). A3 was less luminous, darker (L), and more reddish (a*). ∆E values indicate that consumers can perceive the difference in the color of A2 and A3 about A1. There was no detection of Salmonella, molds, yeasts, and E. Coli within the detection limits of the technique. Plant-based drinks with dragon fruit powder constitute a healthy alternative, are microbiologically safe, and have functional properties.
Oliveira et al. (Fri,) studied this question.