2026-03-17 シンガポール国立大学（NUS）
＜関連情報＞
- https://news.nus.edu.sg/dragon-fruit-lowers-glycaemic-potential/
- https://www.sciencedirect.com/science/article/abs/pii/S0308814625041950
ヒロケレウス・ポリリズス果皮由来の精製ベタシアニンリッチ抽出物をパンに添加し、生地特性、パンの焼き上がり品質、栄養特性に及ぼす影響 Incorporation of purified betacyanin-rich extract from Hylocereus polyrhizus peel into bread and its impacts on dough properties, bread baking quality, and nutritional attributes
Xiaojuan Xu, Serena Wong Mun Rui, Yingfen Jiang, Kelly Natalia Djohari, Weibiao Zhou
Food Chemistry Available online: 3 November 2025
DOI:https://doi.org/10.1016/j.foodchem.2025.146943
Graphic abstract
Highlights
- Purified betacyanin-rich extract (PBRE) showed higher betacyanin retention in bread.
- Bread fortified with 0.75 % PBRE exhibited improved texture and crumb structure.
- Betacyanins affect gluten via noncovalent interactions and reducing disulfide bonds.
- The bioavailability of betacyanin in 2 % PBRE-fortified bread reached around 22 %.
- PBRE-fortified bread showed higher antioxidant activity and a lower glycemic index.
Abstract
Bread is a widely consumed staple and an effective carrier for functional ingredients. Herein, purified betacyanin-rich extract (PBRE) from Hylocereus polyrhizus peel was incorporated into bread, and its effects on dough properties, baking quality, and nutritional attributes were systematically investigated. Bread fortified with 0.75 % PBRE demonstrated improved baking quality, whereas 2 % fortification led to performance deterioration. These differences were attributed to the interplay between betacyanins and gluten proteins, where noncovalent interactions predominated at lower fortification levels, while the reductive cleavage of disulfide bonds by betacyanins became the dominant mechanism at higher concentrations. Notably, betacyanins exhibited substantial thermal stability during baking, with retention rates ranging from 42 % to 71 %. Furthermore, PBRE fortification enhanced the bread’s antioxidant activity and reduced its predicted glycemic index in a dose-dependent manner. Overall, this study highlights the potential of betacyanins as multifunctional ingredients in bread, with 0.75 % fortification offering an optimal balance of technological functionality and nutritional enhancement.
