A analysis crew led by Professor Zhou Weibiao from the Department of Food Science and Technology on the NUS Faculty of Science has proven that compounds extracted from purple dragon fruit peel will be integrated into bread to extend antioxidant exercise and gradual starch digestion, providing a possible pathway to more healthy staple meals and diminished meals waste.
Enhancing the dietary worth of on a regular basis staples
The examine integrates a purified betacyanin-rich extract (PBRE) derived from purple dragon fruit peel into wheat bread at managed concentrations. At an optimum fortification stage of 0.75 per cent, the extract improves dough construction and bread texture whereas delivering measurable dietary advantages.
Moving past the anthocyanin extracts that they had beforehand studied, the NUS crew turned to betacyanins from purple dragon fruit peel-a novel and promising different for bread fortification. While the extraction strategies are related, betacyanins are extra secure at widespread meals pH ranges and dissolve simply in water. This permits decrease doses and extra dependable interactions with gluten throughout processing. Additionally, in vitro research point out that betacyanins have greater bioavailability than anthocyanins, suggesting they might be extra readily absorbed and will doubtlessly ship higher dietary advantages.
“Functional staples such as PBRE-fortified bread provide a practical way to incorporate bioactive compounds into daily diets. With diabetes rates increasing globally, improving the nutritional quality of commonly consumed foods may help reduce glycaemic load and enhance antioxidant intake without requiring major changes in eating habits,” stated Prof Zhou, who heads the NUS Department of Food Science and Technology.
Laboratory exams confirmed that betacyanins work together with gluten proteins within the dough; at average ranges, the dough rises higher, whereas excessive concentrations cut back dough elasticity and result in compromise bread high quality. To strike the appropriate steadiness, NUS researchers recognized 0.75 per cent fortification as the simplest stage for sustaining baking high quality whereas attaining dietary beneficial properties.
The fortified bread demonstrated considerably greater antioxidant ranges than typical bread and slower starch breakdown throughout digestion, leading to a decrease estimated glycaemic index. The findings had been revealed within the scientific journal Food Chemistry on December 2025.
Turning meals waste into useful components
At a time when international meals waste is at traditionally excessive ranges, the NUS crew see added worth in changing agricultural by-products which can be usually discarded into useful meals components. Instead of utilizing complete fruit peel, the crew labored with a purified extract to realize extra correct and constant outcomes, whereas demonstrating how meals waste will be reused in meals manufacturing.
The researchers are actually learning how related pure extracts will be added to different on a regular basis meals, to assist reuse meals waste and enhance each meals vitamin and manufacturing effectivity.
Reference: Xu X, Rui SWM, Jiang Y, et al. Incorporation of purified betacyanin-rich extract from Hylocereus polyrhizus peel into bread and its impacts on dough properties, bread baking high quality, and dietary attributes. Food Chem. 2025;496:146943. doi: 10.1016/j.foodchem.2025.146943
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