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Technology Could Lead To Greater Use Of Resveratrol In Food Products

August 6, 2015: 12:00 AM EST
The polyphenol resveratrol, found in red wine and other foods, has been linked to numerous health benefits related to heart disease, cancer, diabetes and brain function. However, food companies have been reluctant to add the compound to foods because it imparts a bitter taste. Now U.S. researchers have discovered how to encapsulate resveratrol in a protein matrix through spray drying. They taste-tested different versions of the microcapsules, finding that encapsulation of resveratrol decreased the detection of the compound and provided “a means to incorporate resveratrol into food products without imparting negative sensory properties.”
Clarissa C. Koga et al, "Taste Detection Thresholds of Resveratrol", Journal of Food Science, August 06, 2015, © Institute of Food Technologists
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