Vol. 7, Issue 4, Part A (2025)

Red dragon fruit (Hylocereus polyrhizus) is gaining global recognition for its striking appearance, high nutritional value, and diverse health benefits. Research suggests that regular consumption of this fruit may lower the risks of chronic diseases-including diabetes, cancer, and atherosclerosis—while supporting liver and kidney health, primarily due to its rich antioxidant and anti-inflammatory profile. To meet rising consumer demand and maximize its economic potential, innovative processing and value addition are essential for ensuring year‐round availability. This review discusses recent advancements in red dragon fruit juice processing, comparing traditional thermal methods with emerging non‐thermal techniques such as high-pressure processing, thermosonication, ultrafiltration, and pulsed light, which show promise in preserving bioactive compounds and maintaining sensory quality. Furthermore, the development of value-added products-including fermented beverages, wines, jellies, syrups, and carbonated drinks-is explored, with fermentation noted for its potential to enhance the nutritional profile of the final product. Despite extensive research on the composition of dragon fruit pulp, studies on its juice remain limited, underscoring the need for further investigations to optimize preservation strategies and unlock its full commercial and therapeutic potential.