Dragon Fruit Peel Extract Elevates Bread Nutrition and Texture

Researchers at the National University of Singapore fortify wheat bread with a purified betacyanin-rich extract from red dragon fruit peel, finding that 0.75% fortification improves dough structure and bread texture while significantly boosting antioxidant levels and slowing starch digestion—potentially lowering the glycemic index and making a common staple healthier, with the added benefit of valorizing fruit waste; higher fortification can reduce elasticity, and researchers plan to apply the approach to other foods.