Dragon Fruit Peel Makes Bread Healthier and More Nutritious
Most people throw away dragon fruit peel. But scientists just found a clever use for it. Researchers at the National University of Singapore turned the peel into a bread ingredient. As a result, the bread became healthier and more nutritious.
How It Works
The team extracted bioactive compounds from red dragon fruit peel.
They call it PBRE for short. Then they added it to wheat bread at a specific level. The best result came from 0.75 percent fortification. At this level, the dough rose well. The bread texture also improved.
Why Betacyanins Are Better
Earlier studies used anthocyanins from other fruits. However, betacyanins from dragon fruit peel work better. They are more stable at normal food pH levels. They also dissolve easily in water. In addition, betacyanins have higher bioavailability. That means the body absorbs them more efficiently.
Health Benefits of the New Bread
The fortified bread showed much higher antioxidant levels. It also slowed down starch digestion. Therefore, it has a lower estimated glycemic index. This is great news for people managing blood sugar. “With diabetes rates rising globally, this bread may help reduce glycemic load,” says Professor Zhou Weibiao.
Reducing Food Waste
Food waste is a huge global problem. Instead of discarding dragon fruit peels, we can reuse them. The team used a purified extract for consistent results. This approach turns waste into a functional food ingredient. Next, they plan to apply similar natural extracts to other everyday foods. Their goal is better nutrition with less waste.
