Goji Berry (Lycium Barbarum L.) Carotenoids Enrichment through ‘Green’ Extraction Method Improves Oxidative Stability and Maintains Fatty Acids of Yak Ghee with Microwave Heating and Storage

Yak ghee is delicious, but it spoils—unless goji berry carotenoids come to the rescue. A new 'green' extraction method could keep this prized fat fresh longer.

Yak ghee, a staple in high-altitude diets, is prone to oxidation—a natural process that degrades its quality. But what if we could slow it down with a splash of color? Researchers have now enriched yak ghee with carotenoids from goji berries, using a solvent-free, ultrasound-assisted extraction method. This 'green' approach not only adds a natural hue but also boosts the ghee's oxidative stability.

Key Points

• Goji carotenoids, extracted green, boost ghee's oxidative stability.
• Enriched ghee retains fatty acids better under microwave heating.
• Natural antioxidant and colorant for yak ghee, says study.