Scientists at UrFU made plant-based milk healthier by adding a secret ingredient.

      Chemists at the Ural Federal University have found a way to make alternative oat milk even healthier. They added an extract of grape pomace — a by-product of winemaking — to the beverage and thereby increased its nutritional value, phytochemical parameters and flavor and aroma properties. The research was published in the journal Plant Foods for Human Nutrition.

      — Oat milk is becoming increasingly popular as an eco-friendly and healthy alternative to cow’s milk. But it lacks natural antioxidants and phenolic compounds. We decided to address this shortcoming by using polyphenol-rich grape pomace, which usually goes to waste after wine production, — explains head of the Laboratory of Biotransformation Technologies and Food Chemistry at Ural Federal University Elena Kovaleva.

      Grape pomace contains a large amount of dietary fiber, polyphenols and such bioactive substances as resveratrol and quercetin, which have powerful antioxidant and anti-inflammatory properties.

      — Adding just 0.2% pomace extract noticeably increased the beverage’s benefits: polyphenol content rose almost threefold, flavonoids — more than 2.5 times, and antioxidant activity increased by 58%, — emphasizes research engineer in the same laboratory Zakir MD Hassan.

      Higher concentrations worsened the taste and made the drink too intensely purple, which the tasting panel did not like. Therefore the scientists consider 0.2% the optimal additive, providing a balance between benefit and appeal of the beverage.

      — In fact, we are offering a ready-to-use technology that benefits everyone: producers, consumers and nature. Oat milk gains a unique competitive advantage, wineries can sell pomace as raw material, and regular consumption of such a beverage contributes to enhanced antioxidant protection of the body and a reduced risk of chronic diseases. In addition, our solution aligns with the principles of sustainable development, helping to reduce environmental impact, — notes Elena Kovaleva.