Grape seed extracts are rich in antioxidants which have been associated with beneficial effects on human health such as prevention of cardiovascular diseases and cancer.
However, a bitter astringent flavour and instability to heat made them disadvantages as food ingredients, Journal of Food Science reported.
To overcome these drawbacks, micro encapsulation, the grape seed antioxidants are covered by a mixture of compounds on a microscopic scale which protects them from the changes caused by heat and can mask their bitter flavour.
This study by the Institute of Food Technologists (IFT), suggests there is an opportunity to further investigate incorporating antioxidants micro-capsules into baked products without affecting consumers' likability.
In addition, there could be a bigger potential market for enriched cookies with antioxidants if consumers are educated on the health benefits of antioxidants.
