A new study presented today in the journal Food Chemistry aimed to test a new way of processing winery wastes for applications like functional foods or nutraceuticals, since it is known that polyphenols have a relatively short shelf. Specifically, this new study examined the feasibility of processing winery wastes via microencapsulation into little microbeads. This microencapsulation technique has been used in the pharmaceutical industry and is known to improve the shelf life of various medicines, but its ability to improve the shelf life of polyphenols in winery wastes is unknown.
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