Exploring betacyanins: characteristics, extractions, bioavailability, and bioactive potentials

Background: The peel of red dragon fruit (Hylocereus polyrhizus) had been proven to have a total polyphenol content and total flavonoids 2 to 3 times more than its flesh. These components could reduce oxidative stress and maintain the function of pancreatic beta cells, which could affect blood sugar levels.Objectives: This study aimed to test the red dragon fruit juice using peel and flesh to reduce oxidative stress and insulin resistance in T2DM model rats.Materials and Methods: This study was a true experimental study with a randomized controlled trial, with a Matching Pretest Post-test Control Group Design. We used 21 white male rats (Rattus norvegicus) Wistar strain which was divided into three groups: (P1) negative control group (induced Streptozotocin + Nicotinamide induction), (P2) positive control group (given Streptozotocin + Nicotinamide and given Metformin HCl induction 0,9 mg/kg BW, and (P3) Red Dragon fruit group (induced Streptozotocin + Nicotinamide and given Red Dragon Fruit juice 3.6 ml / 200 g BW / day given for 14 days. The data were analyzed using a one-way ANOVA test, paired t-test, and Post Hoc.Results: After 14 days of intervention, the average HOMA-IR levels were as follows: negative control group (Mean=8.32; SD=0.26), positive group (Mean 4.89; SD=0.29), and the Red Dragon Fruit intervention group (Mean=4.65; SD=0.30). The average MDA levels were as follows: control group (Mean = 9.08; SD = 0.68), positive group (Mean=3.34;SD=0.22), and the red dragon fruit intervention group (Mean = 3.05; SD = 0.47). Both the Metformin group and the Red Dragon Fruit group had low HOMA-IR and MDA levels compared to the negative control group.Conclusions: When administered alone, red dragon fruit and metformin effectively reduced HOMA-IR and MDA levels in rats with type 2 DM. Red dragon fruit can be used as an alternative to metformin because of its effectiveness in reducing plasma HOMA-IR and MDA.

Red Dragon Fruit (Hylocereus polyrhizus) has the potential to be used as a natural colorant in food and cosmetics. The yellow to orange color of red dragon fruit is caused by the presence of betacyanin pigments which are derivatives of flavonoid compounds and have antioxidant activity. The purpose of this study was to determine the effect of the physical quality of lip balm preparations on the addition of red dragon fruit extract as a natural dye. The research was conducted in an experimental laboratory, the sample was extracted by maceration method using 96% ethanol as a solvent to obtain a thick extract of 31.21 grams. The thick extract was used as a colorant in the manufacture of lip balms with extract concentrations of 0%, 6%, 7%, and 8%. Furthermore, the physical evaluation of the preparation includes organoleptic test, pH, homogeneity, adhesion test, dispersibility test and physical stability test of lip balm. The preparation of lip balm with red dragon fruit extract dye (Hylocereus polhyrhizus) which is formulated into lip balm preparations does not meet all the physical quality requirements of lip balm preparations, which is thought to be due to the concentration of the base material used and the lack of accuracy of researchers in the process of making lip balm preparations and there are significant differences. significant effect on the addition of red dragon fruit extract to the physical quality test of lip balm preparations, including pH test (P 0.017 < 0.05), adhesion test (P 0.000 < 0.05) and there was no effect on organoleptic test, homogeneity, spreadability. and physical stability of lip balm.Keywords : Betacyanin, Lip Balm, Physical Properties Test, Red Dragon Fruit (Hylocereus polyrhizus),

Introduction: The use of lipstick, blush-on, and various colored cosmetic products is highly popular among teenage girls. However, the adverse effects of hazardous colorants in cosmetics include respiratory irritations, skin irritations, eye injuries, gastrointestinal toxicity, and carcinogenic properties. Red Dragon Fruit contains a significant amount of red anthocyanin antioxidants, making it a viable natural colorant for food, cosmetics, and textiles. This community engagement project aimed to enhance the understanding of teenage girls, especially students of MAN 1 Model City of Bengkulu, regarding illegal cosmetics containing harmful and prohibited ingredients. It also aimed to improve the girls' skills in crafting natural Lip Tint and Blush-On preparations from Red Dragon Fruit (Hylocereus Polyrhizus), promoting a return to nature in cosmetic choices. This initiative was expected to inspire creative ideas among teenagers for designing alternative economic activities centered on producing natural and halal cosmetics made from herbal ingredients. Methods: The project involved educational and awareness-raising activities about the dangers of forbidden cosmetic ingredients, followed by workshops on making Lip Tint and Blush-On formulations. These workshops were led by faculty members from the School of Medicine and the School of Pharmacy, with assistance from students of the Faculty of Mathematics and Natural Sciences at the University of Bengkulu. Results: Evaluation results showed that workshop participants experienced a 63.2% increased in knowledge and gained the ability to independently create Lip Tint and Blush-On products from red dragon fruit. Conclusion: The workshop successfully produced natural Lip Tint and Blush On and the project also heightened the students' interest in the Pharmacy Program.

Background. Red dragon fruit (Hylocereus polyrhizus) contains flavonoid compounds known as an thocyanins. Anthocyanins are polar and can be extracted using polar solvents like ethanol. Citric acid was used to optimize the extraction of anthocyanin compounds from ethanol. This research aimed to determine some parameters of the anthocyanin extract of red dragon fruit extracted using 96 % ethanol and citric acid at different concentrations. Ripe red dragon fruit wasobtained from dragon fruit farmers in Tottong Vil lage, Donri-Donri Sub-District, Soppeng Regency, South Sulawesi, Indonesia. Results and conclusion. The red dragon fruit was macerated with 96 % ethanol and citric acid at con centrations of 0 %, 5 %, 10 % and 15 %. Total anthocyanin content was analyzed using the differential pH method. A total phenol analysis was performed spectrophotometrically using the Folin-Ciocalteu method. The antioxidant activity of anthocyanin extracts from red dragon fruit was determined using the DPPH• method. The data was analyzed using ANOVA and followed with Duncan Multiple Range Test. The results of this study indicate that 96 % ethanol with 15 % citric acid was the best treatment to extract anthocyanin compounds from red dragon fruit. This yielded 37.04 %, total phenol content of 0.82 mg GAE/g, total anthocyanin content of 28.08 mg CyE/100 g, and DPPH• scavenging activity of 56.23 %. In conclusion, the anthocyanin pigments of red dragon fruit were extracted most effectively using 96 % ethanol with 15 % citric acid. It may be used as a natural pigment for the food industry in the future.

The increasing prevalence of obesity and its associated complications necessitates the exploration of functional foods as therapeutic interventions. This study aimed to analyze the effects of fermented buffalo milk (dadih) fortified with red dragon fruit (Hylocereus polyrhizus) and selenium on adiponectin and Tumor Necrosis Factor-Alpha (TNF-α) levels in obese rats. This experimental study employed a pretest-posttest control group design involving 20 Wistar rats divided into four groups: K1 (healthy control), K2 (obese control), P1, and P2 (obese intervention). K2, P1, and P2 were in obesity conditions induced by a high-fat-fructose diet (HFFD) for 28 days, and K1 was a healthy control group. Furthermore, dadih only and dadih fortified with red dragon fruit and selenium at 1.8 g/200 g body weight/day were administered to P1 and P2 groups, respectively. Treatment using dadih fortified with red dragon fruit and selenium significantly reduced weight gain (p=0.000) compared to K2 and P1. In addition, the P2 group showed increased adiponectin levels and decreased TNF-α levels (p=0.000) compared to the K2 and P1 groups. A strong negative correlation was found between adiponectin levels and TNF-alpha and body weight, while TNF-alpha and body weight showed a strong positive correlation. To conclude, fortifying dadih with red dragon fruit and selenium is more effective in improving the metabolic condition of obese rats compared to non-fortified dadih. This fortification significantly enhances adiponectin levels and reduces TNF-alpha levels. These findings suggest that functional food fortification could be a promising approach for managing obesity-related inflammation and metabolic disorders in humans, highlighting the potential application of dadih in dietary interventions.

Betacyanin-rich extract from red beet (Beta vulgaris) was recently reported to inhibit amyloid β (Aβ) aggregation, a main pathological event in Alzheimer's disease. However, the anti-Aβ aggregation effect of individual betacyanin isolates has not been reported before. This study investigated the anti-Aβ aggregation activity and cytotoxicity of betacyanins from red pitahaya or red dragon fruit (Hylocereus polyrhizus). Betacyanin fraction (IC50 = 16.02 ± 1.15µg/mL) and individual betacyanin isolates exhibited anti-Aβ aggregation activity in a concentration-dependent manner using a thioflavin T fluorescence assay. The highest to lowest IC50 was in the order of betanin (426.30 ± 29.55 µM), phyllocactin (175.22 ± 1.52 µM), and hylocerenin (131.73 ± 5.58 µM), following a trend of increase in functional groups of carboxyl, hydroxyl, and/or carbonyl. Further, the betacyanin fraction of 135.78µg/mL and below, which were concentrations with an anti-Aβ aggregation effect, were validated as non-neurotoxic based on an in vitro cytotoxicity assay using human neuroblastoma (SH-SY5Y) cells. These findings highlight the potential neuroprotective activity of betacyanins for Alzheimer's disease.

Dragon fruit (Hylocereus polyrhizus) is known for its purple-coloured peels and pulp, which can be attributed to the presence of betalains. In this study, the potential of red dragon fruit as a source of natural colorant was investigated. Betacyanins were extracted from red dragon fruit peels and flesh in 1:3 ratio with water. Microencapsulation by spray-drying was done by adding 5% and 10% (w/v) maltodextrin (DE 11.8) to peels and flesh extracts, respectively. The spray-dried colorant powders all obtained <10% moisture content, 5.261-6.409 g/100g hygroscopic moisture content, and 5.317-7.349(mg/100L) betacyanin content. Morphological characterization revealed spherical, agglomerated particles with visible cracks on the surface. The stability study conducted showed that pigment retention was lowest at 70°C and highest at 4°C. Keywords: Hylocereus polyrhizus; Red dragon fruit; Betacyanin; Microencapsulation; Physicochemical properties

Red dragon fruit (Hylocereus polyrhizus) is an exotic fruit with high consumer demand due to its rich content of bioactivecompounds and significant antioxidant potential. Retort pasteurization is a novel thermal processing technology with highcommercial importance. The retort pasteurization of red dragon fruit juice presents an opportunity for the development ofvarious value-added products, including squash, jelly, syrup, and powder. This diversification not only enhances theeconomic returns for farmers but also contributes to the growth of the fruit processing industry. Despite its potential, theapplication of retort pasteurization technology for dragon fruit juice preservation remains largely unexplored. Investigationand optimization of process parameters for thermal pasteurization of red dragon fruit juice can open new avenues forimproving product stability, shelf life, and marketability. Hence this study was undertaken to evaluate how different retortpasteurization parameters (temperature and time) affect key bioactive compounds and spoilage enzymes in red dragonfruit juice and optimized the process parameters. A central composite design was applied, with product temperaturesranges between 70°C to 90°C and processing times from 5 to 15 minutes. The analysis focused on betacyanin content,totalflavonoid content (TFC), total phenolic content (TPC), and the residual activity of peroxidase (POD) and polyphenoloxidase (PPO). The numerical optimization was carried out to maximize TPC while minimizing PPO and POD activity.The optimal processing conditions were determined to be a temperature of 90°C and a processing time of 5 minutes. Onvalidation, the juice exhibited a betacyanin content of 22.24 ± 0.15 mg/100 ml, a TPC of 64.56 ± 0.35 mg/100 ml, a TFCof 20.26 ± 0.16 mg/100 ml, a PPO activity of 5 ± 0.02 % and no peroxidase activity was detected. The microbial studyconfirmed that retort pasteurization maintains the juice’s safety with no observed bacterial, yeast and mould growth. Thefindings indicated that retort pasteurization at 90°C for 5 minutes is an effective technique for the preservation of qualityand safety of red dragon fruit juice.

Lip cream is one of the lip coloring cosmetic preparations in the form of a cream with a soft, creamy texture, easy to apply, can moisturize lips. The purpose of making lip cream is to know the formulation of a combination of teak leaf extract and red dragon fruit skin as a natural dye in lip cream preparations, effect of difference in concentration on physical properties test, stability test, and hedonic test. Teak leaves (Tectona grandis Linn., f) and red dragon fruit peel waste (Hylocereus polyrhizus) in extract with 96% etanol solvent and citric acid as color stabilizer. Lip cream combination of teak leaf extract and read dragon fruit skin has never been done before, therefore this research was carried out to increase the range of color variation of lip cream preparations. The concentratiob of teak leaf extract used is formula 1 5%, formula 2 9%, and formula 3 13%. The three formulations are evaluated for testing on organoleptic parameters, homogeneity, pH, smear power, cycling test, and hedonic. The results showed that a combination of teak leaf extract and red dragon fruit bark extract can be formulated as a natural dye in lip cream preparations. The most liked formulation in term of aroma, sensation of lips and color is formula 3 but does not meet the requirements, therefore there needs to be an improvement in formula 3.

Pectin extracted from red dragon fruit (Hylocereus polyrhizus) peel and its usage in edible film

Not all waste from natural materials produced can be utilized properly by humans to produce higher economic value. The waste in question is red dragon fruit skin which contains anthocyanin pigments and betasianin pigments. Pigments can be used as colorants in lipstick but the intensity of the resulting color is less attractive. This study aims to determine the lipstick combination of Red Dragon fruit peel extract (Hylocereus polyrhizus) and Beet tuber extract (Beta vulgaris L.) most preferred by panelists as a natural colorant. The method used in this study was experimental. Preparation of Red Dragon fruit peel extract and Beetroot tuber extract using maceration method with 70% ethanol solvent. Then the extract was made into 3 lipstick preparation formulas at a concentration of 30% with a ratio of 1: 2 (X1), 1,5 : 1.5 (X2) and 2: 1 (X3). Hedonic tests include texture, color, aroma and appearance of lipstick preparations using a Likert scale. The combination lipstick produces color and percentage of liking, namely purple and preferred by 43.75% (X1), pink with 51.25% hedonic percentage (X2), and the most preferred by 58.75% (X3) with a dark red color, while the negative control has a yellow color with the smallest liking value of 28.75%.

Red dragon fruit is gaining popularity globally due to its nutritional value and bioactive components. The study aimed to assess the phytochemical, nutritional composition, antioxidant, antibacterial, and cytotoxic properties of extracts from the South Chinese red dragon fruit peel, flesh, and seeds. Extract fractions with increasing polarity (ethyl acetate<acetone<ethanol<methanol) were prepared. Significant amounts of nutritional components (minerals, protein, sugars, vitamins, fatty acids) were found in all parts of the fruit. The ethanol (ET) and methanol (MT) fractions of all the extracts exhibited significant antioxidant activity, with EC50 values ranging from 3.25-8.30μg/mL. The flesh MT and ET extract fractions demonstrated substantial inhibitory effects, with MIC50 ranging 73.62-98.85μg/mL, against several multidrug-resistant bacteria. Cytotoxicity assays revealed no adverse effects of the crude extract fractions on human keratinocytes (HaCaT) cells (from adult human skin). Liquid chromatography with tandem mass spectrometry (LC-MS/MS) and gas chromatography-tandem mass spectrometry (GC-MS/MS) analyses unveiled a wide array of compounds with known and unknown antibacterial and antioxidant activities. Thereafter, pharmacological property screening and molecular docking were performed. The results identified four active compounds, baicalein, quercetin, morin, and isorhamnetin, which demonstrated strong binding affinity with the selected target proteins and complied with most of the pharmacological parameters. In conclusion, this study provides essential information on the key nutrients present in the peel, flesh, and seeds of the red dragon fruit from Southern-China. Furthermore, it highlights the potential of ET and MT fractions, which contain compounds with promising antibacterial properties.

Red dragon fruit (Hylocereus polyrhizus) can be transformed into various processed products, such as chips, jam, and juice. However, thermal processing may significantly alter its physical and chemical properties. As the calorific properties vary among different fruits, this study aims to measure the thermal properties of red dragon fruit. By measuring its thermal properties, red dragon fruit can be processed with improved energy efficiency and optimized thermal management. This study aims to examine the thermal properties and perform a cooling simulation of red dragon fruit. The cooling simulation, based on one-dimensional radial thermal flow, was conducted using the spherical heat equation explicitly discretized by the Forward Time Central Space (FTCS) scheme within the Finite Difference Method (FDM). The specific heat, thermal diffusivity, and thermal conductivity of red dragon fruit were 3.827 kJ/kg oC, 9.18 x 10-4 cm2/s, and 0.34 W/m oC, respectively. The overall average coefficient of determination (R2) from the validation test of the simulation results was 0.9654. Based on these findings, the one-dimensional (radial) discretized heat transfer equation model can be used to predict the temperature distribution in spherical fruit over time, based on its thermal diffusivity. However, this approach has limitations. Future research would benefit from measuring the thermal diffusivity of whole red dragon fruit and applying a three-dimensional discretized heat transfer equation to obtain more accurate results and minimize potential errors.

Edible mushrooms are well-known for their culinary and nutritional values. Additionally, they serve as a natural source of polyphenols, a group of bioactive compounds that significantly treat diseases associated with oxidative stress. The polyphenolic profile of mushrooms mainly consists of phenolic acids and flavonoids, whose chemical properties have attracted the attention of both the food and pharmaceutical industries. Consequently, methods for extracting polyphenols from mushrooms encompass conventional techniques (maceration and Soxhlet extraction) as well as innovative or green methods (ultrasound-assisted extraction, microwave-assisted extraction, pressurized liquid extraction, supercritical fluid extraction, enzyme-assisted extraction, and pulsed electric field extraction). Nonetheless, extraction with pressurized liquids and supercritical fluids is considered the most suitable method, as they function in a gentle and selective manner, preserving the integrity of the phenolic compounds. The use of mushroom-derived phenolic compounds in food and pharmaceutical formulations continues to face challenges concerning the safety of these extracts, as they might contain unwanted substances. Future applications should incorporate purification systems to yield highly pure extracts, thereby creating safe polyphenol carriers (for food and pharmaceutical products) for consumers.

Hyperlipidemia is a condition when high level of blood lipids and causes morphologicalchanges in spermatozoa. Red dragon fruit (Hylocereus Polyrhizus) is one of the plantsas a source of antioxidants and has unsaturated fat content that is needed in thespermatozoa maturation process. The aims of this the study is to determine the benefitsof red dragon fruit extract on the motility of white rat spermatozoa (Rattus norvegius)induced by high-fat diet. The study is design by true experimental research andresearch only testing group design. This research conducted in the Pharmacology andTherapy Laboratory, Padjajaran University Education Hospital, in January 2020 usingwhite rats, male . ± 8 weeks wistar strains weighing ± 200-250. The study sample wasdivided into several groups such group I as a control, group II as a negative control,group III as positive group with simvastatin dose 0.72 mg / day, group IV as researchgroup 1 using red dragon fruit extract dose of 60 mg / 200 grBB / day for 52 days, andgroup V as group 2 therapy using dragon fruit extract dose of 60 mg / 200grBB / dayfor 104 days. The results showed that the mean percentage of motility of ratspermatozoa increased in the relief group with the supplement of red dragon fruitextract by dosing of 60 mg / 200 grBB / day for 104 days, or 51, 2%. This studyconclude that red dragon fruit has a superior effectivity better than simvastatin inincreasing the motility of spermatozoa.