Integrated Processing of Dragon Fruit and Cashew Apple Juice for High‐Quality Fruit Wine: A Biotechnological Approach

Fruit wine production is a promising strategy for enhancing the value of tropical fruits in Vietnam. This study developed a fermented beverage from red‐fleshed dragon fruit ( Hylocereus costaricensis ) and cashew apple ( Anacardium occidentale ), investigating the effects of hydrolysis and fermentation conditions on product quality. The juice blend was enzymatically hydrolyzed with pectinase under varying pH, temperature, time, and enzyme levels. Optimal hydrolysis was achieved at pH 4.5, 50°C, 150 min, and 0.2 g/L enzyme, resulting in the highest juice clarity. Fermentation was carried out using Saccharomyces cerevisiae across different dilution ratios and yeast concentrations. The best results were observed at a 1 : 1 dilution and 1 g/L yeast dose, producing 12.54% ethanol. The final product showed high antioxidant capacity and polyphenol content while meeting safety standards. These findings demonstrate the potential of dragon fruit–cashew apple wine as a functional and economically viable product.