A new study published in the Journal of Food Measurement and Characterization reports that incorporating Tinospora cordifolia (commonly known as Giloy) extract into traditional honey-based mead significantly enhances its antioxidant potential and bioactive profile without compromising sensory appeal.
Researchers from Chandigarh University explored the fortification of mead with two concentrations of Giloy extract — 2.5% and 5% — to assess changes in antioxidant activity, phenolic content, and consumer acceptance.
The study found that mead enriched with 5% Giloy extract demonstrated the highest antioxidant activity (as shown by DPPH, ABTS, and CUPRAC assays) and increased total phenolic content (TPC) from 3.89 mg GAE/mL in the control to 4.84 mg GAE/mL. High-performance liquid chromatography (HPLC) revealed elevated levels of key bioactive compounds such as catechin, gallic acid, resorcinol, vanillin, and quercetin.
Interestingly, while the 5% Giloy mead showed superior bioactivity, sensory evaluation by trained panelists indicated that the 2.5% Giloy formulation offered the best balance of taste, aroma, and overall acceptability. The study concludes that moderate enrichment levels (around 2.5%) enhance both functional and sensory quality, making honey-Giloy mead a promising functional beverage for nutraceutical applications.
The authors suggest that future research should examine the beverage’s shelf-life stability and scalability for commercial production, potentially opening new pathways in functional alcoholic beverages that combine traditional fermentation and herbal wellness.
Reference
Purewal, S. S., Garg, G., & Kaur, A. (2025). Giloy (Tinospora cordifolia) enriched mead: a study on bioactive compounds and antioxidant efficacy. Journal of Food Measurement and Characterization. https://doi.org/10.1007/s11694-025-03683-y
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