Grape waste transforms oat milk into an antioxidant powerhouse
Scientists in Russia have discovered a method to enhance the health benefits of oat milk. By incorporating grape pomace extract—a byproduct of winemaking—they substantially increased its antioxidant levels. The research was conducted at Ural Federal University in Yekaterinburg.
The team experimented with adding small amounts of grape pomace extract to oat milk. Just 0.2% of the extract nearly tripled the polyphenol content. Flavonoid levels rose by over 2.5 times, while antioxidant activity jumped by 58%.
The study demonstrates that small additions of grape pomace extract can make oat milk healthier without compromising its flavor. The findings suggest a practical use for wine industry waste. Food producers may now consider adding the extract to plant-based beverages.
