VALORIZATION OF DRAGON FRUIT (HYLOCEREUS SPP.) PEEL AS TUTTI FRUTTI AND ITS COMPARISION WITH PAPAYA TUTTI FRUTTI

Abstract

The increasing emphasis on sustainable food systems and circular economy models has intensified interest in the valorization of fruit-processing by-products. This study evaluated the feasibility of utilizing red dragon fruit (Hylocereus polyrhizus) peel, a nutrient-rich agro-waste, for the development of a sugar-preserved tutti frutti, with conventional papaya tutti frutti serving as the control. Physicochemical analysis showed that dragon fruit peel (DFP) tutti frutti exhibited higher total soluble solids (67.2°Brix), and slightly acidic pH (5.09), and greater titratable acidity (0.1028%, expressed as citric acid equivalent) compared to the control, indicating effective syrup infusion and product stability. Proximate composition revealed marginally higher carbohydrate (72.16%) and fat (5.34%) contents in the DFP product, while protein and ash contents were slightly lower than those of papaya tutti frutti. Micronutrient analysis indicated lower vitamin C and calcium levels, attributed to thermal processing, whereas sodium content was higher (34 ppm), which may contribute to flavour perception. Microbiological evaluation confirmed product safety, with total plate counts below 20 CFU/g and absence of Escherichia coli, Salmonella spp., and Staphylococcus aureus. Sensory evaluation using a 9-point hedonic scale demonstrated high acceptability of the DFP tutti frutti, particularly for colour, texture, and overall acceptability. The findings demonstrate that dragon fruit peel can be successfully valorized as a sustainable, additive-free ingredient in sugar-preserved foods, contributing to waste reduction and value addition in line with circular economy principles.