Physico-chemical properties of Moroccan red dragon fruit rind powder in the production of natural food colorants

Abstract:

This study evaluated the potential of Moroccan red dragon fruit (Hylocereus spp.) rind powder as a natural colorant in soy milk. A true experimental design using a Completely Randomized Design (CRD) was applied with four treatments: 0 g, 2 g, 3 g, and 4 g rind powder added to 100 mL soy milk, each replicated three times. Parameters assessed included pH level, color intensity, solubility, and overall color effect. Results showed that increasing rind powder concentration enhanced color intensity, producing more visually appealing samples. Slight variations in pH were observed, indicating compatibility with soy milk. Solubility improved with proper mixing, though higher concentrations showed minimal sedimentation. Statistical analysis using ANOVA and Tukey’s test confirmed significant differences among treatments. The findings suggest that dragon fruit rind powder is an effective, sustainable, and eco-friendly natural colorant for plant-based beverages.