Don't throw away fruit peels... they might make bread healthier

(Illustrative image)

Don't throw away fruit peels... they might make bread healthier

Most of us regularly discard fruit peels. But it seems some of them can be used instead of being thrown away. Researchers have discovered that the pigments in the peels of underused fruits can withstand the baking process while preserving the nutritional value of everyday bread.

According to the journal Food Chemistry, the average person consumes 24 kilograms of bread annually, which is more than half a kilogram per week. Some scientists say they have discovered a way to make bread more nutritious, and perhaps even tastier, by adding a specific fruit.

Bioactive Compounds

In detail, researchers from the National University of Singapore, led by Professor Chew Weibiao, published the results of studies on methods for extracting bioactive compounds from the peels of red dragon fruit and adding them directly to bread dough.

A study published in the journal Food Chemistry found that bread containing these compounds had more than three times the antioxidant activity of regular white bread, as well as a lower glycemic index. Even better, they discovered that these benefits persist even after digestion, not just after baking. The new bread addition also required only minor changes to the basic baking process.

Pure Betacinin

The research team explained that the key ingredient is a pure betacinin-rich extract, or PBRE, derived from the rind of dragon fruit, which is typically discarded by manufacturers or home cooks. Betacinin is the pigment that gives dragon fruit its vibrant red color. Unlike anthocyanins, similar compounds found in blueberries and purple cabbage, it is surprisingly well-suited for baking.

Dragon Fruit

This is because, according to the research team, it is more stable at typical food pH levels and dissolves easily in water, making it simple to add. Besides their versatility in recipes, betacyanin is also a powerful antioxidant that can help combat oxidative stress and support overall cell health. These vibrant pigments can also be found in other foods such as beets, Swiss chard, and prickly pear.

Multiple Benefits

The research team tested different concentrations of the extract in wheat dough and found that the optimal concentration was 0.75%, which produced a loaf that was significantly less tough and chewy than regular white bread, without becoming sticky or losing its structure.

As Zhou Weibiao explained, "Functional staple foods, such as bread fortified with grape seed extract, offer a practical way to incorporate bioactive compounds into the daily diet. With the rising rates of diabetes globally, improving the nutritional value of commonly consumed foods can help lower the glycemic load and boost antioxidant intake without requiring drastic changes to dietary habits."