Effects of red dragon fruit (Hylocereus polyrhizus) supplementations on the quality and organoleptic properties of beer

Red dragon fruit (Hylocereus polyrhizus) is rich in bioactive compounds and possesses strong antioxidant potential, making it a promising ingredient in the beverage industry. This study investigated the effects of red dragon fruit supplementation on beer quality organoleptic property. Both puree and juice were tested at different concentrations (10%, 15%, and 20% v/v) to determine the appropriate form and supplementation level. Fermentation parameters such as yeast concentration (0.02–0.08% w/v), temperature (22–30°C), and fermentation time (2–8 days) were optimized to improve ethanol production and organoleptic properties. In addition, pasteurization conditions (58–65°C for 5–15 min) were evaluated to ensure microbial safety and maintain product quality. The optimal process used 10% fruit juice, fermented at 26°C for 4 days with 0.04% yeast, resulting in an ethanol content of approximately 5.66% v/v and enhanced sensory properties. Pasteurization at 65°C for 10 min effectively ensured microbiological safety without compromising quality. The research findings indicate the potential for developing dragon fruit-infused beer products to increase the value of dragon fruit and diversify beer products in Vietnam.