Grape seeds as ingredient can raise antioxidant levels of cookies

Researchers from the Institute of Food Technologists (IFT) say that grape seeds can be applied as ingredient to cookies, enriching their antioxidant levels to 10 times higher than regular cookies.

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, they have two disadvantages when used as food ingredients: a bitter and astringent flavor and instability to heat.

To overcome these drawbacks, microencapsulation, a technique in which an ingredient (in this case the grape seed antioxidants) are covered by a mixture of compounds on a microscopic scale, protects the grape seeds antioxidants from the changes caused by heat and can mask their flavor.

This study suggests there is an opportunity to further investigate incorporating antioxidants microcapsules 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 The IFT study is published in the December issue of the Journal of Food Science. (photo credit: Agriculture Research Service of the USDA)