Chapter 2
Review Of Related Literature
Nishikito. D. F., et al (Pharmaceutics 15 (1), 159, 2023) This study explores the
health benefits, economic Significance, and potential applications of dragon Fruit, a fruit
derived from the genus Hylocereus, in Various health conditions. The research found
Bioactive compounds in pitaya, including vitamins, Potassium, Betacyanin, and Gallic
acid, can help Prevent diseases like Diabetes, Dyslipidemia, and Cancer.
SEMARANG, U. S., (2018) explores the impact of different methods on creating a
unique taste of Dragon fruit, a popular frozen dessert. Soft ice cream, a popular choice
due to its health benefits, contains 10%-16% fat, which can lead to health issues. The
dairy industry has developed low-fat dairy products, but these may lack desired flavor
and texture
This review by Hossain, F. M., et al (International Journal of Horticultural Science
and Technology 8 (3), 259-269, 2021) covers dragon fruit farming technology, nutritional
content, and health benefits. The plant grows well in heavy soil and is adaptable. It is
known for its high nutritional content, which helps treat diabetes, heart disease, and
maintain a healthy body weight. Factors like species, cultivation methods, and
harvesting period affect fruit yield.
Nangare, D., et al (Technical Bulletin 46, 24, 2020) This study explains the
Climate change and human activity impact land use patterns and degradation globally.
In India’s Deccan region, shallow basaltic landforms with high temperatures and
edaphic limitations make horticulture crops suitable for crop adaptation. Small farmers
can switch to high-value orchard crops, while urban customers are increasingly aware
of nutrition.
This study by Ahmad, N. et al (April-May 2018. Animal Production Laboratory of
the Husbandry Department, Faculty of Agriculture, University of North Sumatera)
observes the different types of milk and how it affect the ice cream’s taste. Few people
enjoy goat milk, which is why the process of turning it into ice cream is required. Thus,
from. Two factors were included in the Randomized Block Design (RAK) used in this
study the aging time (L)(sixteen, eighteen, twenty-four hours) and the kefir
concentration (P) (zero, ten, twenty, and thirty percent). Overrun, melting time, and
organoleptic test parameters (color, scent, etc.) were observed.
Dansena, S. et al (SharmaPomology Laboratory, Department of Pomology 2019-
2020) investigated the analysis of chemical variation of RTS of dragon fruit at fortnight
meantime for course of 45 days preservation by implementing CRD with 3 replication
inside lab condition. Each replication comprised of 7 treatments for RTS. The RTS
prepared from treatment T7 containing 10 percent pulp. 0.3 percent acidity and 15
percent TSS shows highest value of ascorbic acid and total sugar, while the pH value of
RTS was peak for treatment T5 comprising of 10% pulp. 0.3% acidity, 13% TSS.
This paper by Fathordoobady, F. (Food Hydrocolloids 113, 106535, 2021) is related
to the capability/other use of Dragon fruit and the use of mathematical models to predict
the properties of alginate microspheres loaded with betacyanins from red dragon fruit
peel. The study focuses on encapsulation efficiency, particle size, uniformity, and
morphology. The results show that Btacyanin extract efficiently entraps in alginate, and
the micro-capsules show potential for delivery of antioxidants. The study suggests these
microspheres as effective models for food colorant additives and oral delivery
This article is by Isral, Z. et al (AIP Conference Proceedings 2628 in (2023).
According to the author Dragon fruit (Hylocereusundatus) consists of fiber and protein,
which functions as a stabilizer, while eggs contain lecithin as an emulsifier to get a
quality improvement of ice cream. So there study aimed to determine the dragon fruit
addition to ice cream by different concentrations and by using different egg as an
emulsifier.
This study by Cahyati, W. H., & Putriningtyas, N. D., (ISMINA (2021) Semarang.
Central Java, )says that Red dragon fruit is a fruit that contains a lot of benefits. Dragon
fruit can be consumed in various forms, such as yogurt, juice, and syrup. There article is
a literature review, where the researcher or researchers collects several relevant
articles. Then they are reviewed andanalyzed, and discussed systematically, to be able
to make conclusions from the analysis.
The study of Archana, R. et al aims that dragon fruit is an exotic fruit, rich in
nutritional value and bioactive compounds. They also said that the dragon fruits are low
in calories and high in antioxidant and vitamin C. Processed products of dragon fruit
offer value by diversifying food choices, it can reduce waste, and promoting economic
growth while retaining nutritional benefits.