Scientists are increasingly working on ways to utilize by-products from food production.
A study from the National University of Singapore, published in Food Chemistry and reported by SciTechDaily, shows that the peel of red dragon fruit, which is usually discarded, can be used in a new way.
Instead of using the whole peel, the researchers extracted a purified compound. This provides more stable and consistent results in food applications.
At the same time, the work points to a potential way to reduce food waste.
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Chemical properties
The extract contains betacyanins, which are natural pigments. They are stable in food and dissolve easily in water, making them simple to incorporate into dough.
Experiments show that these compounds affect gluten in the dough. In small amounts, they improve the structure, allowing the bread to rise better.
If too much is added, however, the dough becomes weaker and less elastic.
Compared with similar compounds, betacyanins may also be easier for the body to absorb.
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Effects on health
When the extract is added to bread, it also changes the nutritional content. The bread has a higher level of antioxidants than regular wheat bread.
In addition, the starch is broken down more slowly during digestion. This may influence blood sugar levels, as the body absorbs energy more gradually.
The best results are achieved with an addition of 0.75 percent. At this level, the balance between good baking quality and improved nutrition is optimal.
Sources: SciTechDaily and Food Chemistry.
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