The high polyphenol content of biogrape™ protects the sensory stability of food by preventing the oxidation of aromatic compounds, preserving their intensity and authenticity. This effect is particularly relevant in fat-rich products such as cured meats, dairy, and plant-based alternatives, where oxidation can cause rancid or unpleasant flavors. Its antioxidant action stabilizes lipids and maintains the freshness of original flavors, enhancing their depth and complexity.
