The Department of Food Science and Technology at the National University of Singapore is using dragon fruit peels to cultivate a better bread. Rather than letting the byproduct of this popular fruit go to waste, innovation and technology have revealed how food can be transformed and waste prevented at the same time. Scientists and researchers led by Professor ZHOU Weibiao discovered that a purified betacyanin-rich extract (PBRE) contained in red dragon fruit peels can be extremely beneficial. When combined into a fortified bread, more nutrients will be provided to the consumer as betacyanins are easily absorbed by the bread and even help the dough rise better. This higher-quality bread product will last longer on the shelves with a slower starch breakdown (due to the increased amount of antioxidants) and deliver the essential nutrients to the consumer. With higher-quality food and reduced waste, creative innovations like this could be the solution to food waste 

https://www.news-medical.net/news/20260317/Dragon-fruit-peel-extract-enhances-bread-nutrition-and-reduces-food-waste.aspx