REDUCTION OF ASTRINGENCY IN POLYPHENOL COMPOSITIONS

摘要

Microencapsulated polyphenol compositions suitable for use in food and be verage products are provided. Microencapsulation significantly reduces the a stringency and/or bitterness of the polyphenol compositions and protects the polyphenol compositions from oxidation, ingredient interactions, enzymatic degradation, and the like while maintaining gastrointestinal bioavailability within the digestive system.