The antioxidant properties of biogrape™ are critical for preserving sensitive nutrients in food products. Nutrients, particularly vitamins like Vitamin C and Vitamin E, and certain polyunsaturated fats, are prone to oxidative degradation. When these nutrients oxidize, they lose nutritional value and can form harmful compounds that affect food safety and palatability. The high polyphenol content and strong antioxidant activity in biogrape™ mitigate this risk. By neutralizing free radicals and protecting against oxidative stress, these antioxidants help preserve the integrity and functionality of sensitive nutrients, especially during food processing and storage, where exposure to oxygen, light, and heat can accelerate nutrient degradation. Additionally, the presence of total fatty acids, including Omega-3, Omega-6, and Omega-9, supports the stabilization of polyunsaturated fats, preventing oxidative deterioration. Total proteins in biogrape™, such as globulins and prolamins, aid in maintaining the stability and bioavailability of other nutrients. The fine particle size (~P90 = 20 µm) ensures uniform distribution and optimal protection of these sensitive nutrients within the food matrix. Thus, biogrape™ serves as a protective agent, ensuring that the food product’s nutritional profile is maintained throughout its shelf life.
