Effect of Malolactic Fermentation Conditions on Bioactive Compounds and Antioxidant Capacity of Red Dragon Fruit (Hylocereus polyrhizus) Wine
DOI:
https://doi.org/10.48048/tis.2026.11904Keywords:
Antioxidant, Betacyanin, Lactobacillus plantarum, Malolactic fermentation, Polyphenols, Red dragon fruitAbstract
This study was conducted to evaluate the impact of malolactic fermentation (MLF) by Lactobacillus plantarum on the physicochemical and bioactive characteristics of red-fleshed dragon fruit (Hylocereus polyrhizus) wine. A 2-factor completely randomized design was applied, including 3 fermentation temperatures (20, 25 and 30 °C) and 3 bacterial inoculum levels (105, 106 and 107 CFU/mL). Parameters monitoring over 7 weeks included pH, malic acid, lactic acid, total polyphenol content, betacyanin, and antioxidant activity (IC50-DPPH). The results indicated that 20 °C combined with an inoculum of 106 CFU/mL represented the favorable condition, ensuring efficient malic acid degradation (0.16 g/L after 7 weeks), increased pH (4.06), while maintaining high levels of betacyanin (174 mg/L) and polyphenols (98.5 mg GAE/L), thereby preserving antioxidant capacity (IC50 = 13.1% v/v). These findings provide a scientific basis for optimizing the production process of red-fleshed dragon fruit wine, aiming to develop products with high sensory and bioactive value.
HIGHLIGHTS
- Evaluated the effects of temperature and inoculum density of Lactobacillus plantarum on malolactic fermentation in red-fleshed dragon fruit wine.
- Identified 20 °C with 106 CFU/mL inoculum as the favorable condition, achieving efficient malic acid degradation while preserving betacyanin and polyphenols.
- Demonstrated that betacyanin degradation followed a first-order kinetic model, strongly influenced by fermentation temperature and bacterial load.
- Showed that controlled MLF maintained antioxidant activity better than higher temperatures or excessive inoculum levels.
- Provided a scientific basis for optimizing MLF in tropical fruit wines to enhance bioactive value and functional potential.
GRAPHICAL ABSTRACT
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