Scientists Enhance Oat Milk Nutrition with Grape Pomace Extract

Chemists at Ural Federal University have boosted the nutritional value of oat milk by adding grape pomace extract. The modified drink shows higher antioxidant levels and more polyphenols. Researchers found the right balance to keep the taste and appearance appealing to consumers. The team, led by Yelena Kovalyova, head of the Laboratory of Biotransformation Technologies and Food Chemistry, tested different amounts of grape pomace extract in oat milk. They discovered that a 0.2% concentration worked best. Higher amounts made the flavour too strong and darkened the colour.

Grape pomace, a byproduct of winemaking, contains useful compounds like polyphenols, dietary fibre, resveratrol, and quercetin. When added to oat milk, these nutrients increased significantly. Flavonoid levels rose by over 2.5 times, while polyphenol content nearly tripled. The enhanced oat milk also showed a 58% boost in antioxidant activity. This improvement strengthens its potential health benefits. However, research on grape pomace extract in other foods or drinks remains limited.

The study confirms that grape pomace extract can improve oat milk's nutritional profile without sacrificing taste or appearance. At the right concentration, the fortified drink offers more antioxidants and polyphenols. Further research may explore its use in other products.