Grape Seed Extracts In Clean Label Formulations

Grape seed extract (GSE) is a natural antioxidant used in food preservation, adding shelf life while also offering health benefits. Extracts range from 80 to 99% in phenolics including resveratrol but when it is present it offers a heavy ‘hit’ in terms of antioxidant potential. Ideally an extract contains up to 98% total flavonols (89% proanthocyanidins).

Sources:

• Exxentia (Granada, Spain)
• Gravinol Super™, Kikkoman, Tokyo, Japan – available as a water-soluble extract.
• Kalsec Inc. 

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🌿 What is Grape Seed Extract?

• Derived from Vitis vinifera grape seeds, often a byproduct of wine production.
• Rich in proanthocyanidins — powerful polyphenols that neutralize free radicals.
• Works by delaying lipid oxidation and preventing rancidity in foods.

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🥩 In Meat Preservation

• Prevents oxidation: GSE slows down the oxidation of fats, reducing off-flavours and spoilage.
• Enhances colour stability: Keeps meat looking fresh by preserving myoglobin — preventing that unappealing grey colour.
• Improves shelf life: Often combined with other natural antioxidants like rosemary extract.
• How it’s used: Added directly to marinades, curing brines, or mixed into ground meat for sausages or burgers.

Example:
In beef patties or sausages, GSE (0.1–0.5%) reduces lipid oxidation, keeping the meat tasting fresher for longer.

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🥐 In Baked Foods

• Prevents fat rancidity: In butter-rich pastries or cakes, GSE stops oils from going stale.
• Extends shelf life: Slows the oxidation of unsaturated fats (like those in nut oils or margarine).
• Boosts nutrition: Adds a small antioxidant punch without altering taste or texture.

Example:
In muffins or cookies, 0.2–0.4% GSE can maintain flavour quality for longer by keeping oils stable. The addition of GSE to cookies appears to be more effective than general plant extracts on a weight basis (Misan et al., 2009) or cookies that had pulse flour added to them (Zucco et al., 2011). 

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🧀 In Cheese

• Prevents lipid oxidation: Essential in cheeses with high-fat content — like cheddar — protecting against rancid aromas.
• Inhibits microbial growth: Some studies show GSE reduces spoilage bacteria, working as a natural preservative.
• Improves flavour stability: Reduces off-tastes during storage, especially in cheeses aged with herbs or flavoured oils.

Example:
In processed cheese spreads, adding GSE (0.05–0.3%) helps prevent fat separation and maintains creamy texture.

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🥗 In Other Foods

• Oils and dressings: GSE stops vegetable and seed oils (like canola or olive oil) from oxidizing, keeping dressings fresh.
• Beverages: Used in functional drinks for its antioxidant benefits — protecting vitamins from degradation.
• Snack foods: Added to nut mixes or granola bars to prevent oil oxidation.

Example:
In salad dressings, GSE helps keep oils stable, preventing separation and extending shelf life.

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🌟 Why Use Grape Seed Extract in Foods?

• Natural alternative to synthetic antioxidants like BHT or BHA.
• Flavour neutral: Doesn’t affect the taste of the food, unlike rosemary extract which can be quite bold.
• Health benefits: May appeal to health-conscious consumers since proanthocyanidins have anti-inflammatory and heart-health properties.
• Synergy: Works well with vitamin C or green tea extract to amplify antioxidant effects.

Grape Seed Extracts In Marinades

Let’s build a grape seed extract marinade that not only boosts flavour but also preserves freshness — perfect for meat, fish, or even tofu! 🍇

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🌿 Grape Seed Extract Marinade Recipe

For 500g of meat or fish (or tofu):

Ingredients:

• 2 tbsp olive oil (or grapeseed oil for extra stability)
• 2 tbsp lemon juice (or apple cider vinegar)
• 1 tsp grape seed extract powder (around 0.2% of total marinade weight — adjust based on product strength)
• 2 cloves garlic (minced)
• 1 tbsp soy sauce (or tamari)
• 1 tbsp honey (or maple syrup for a vegan option)
• 1 tsp paprika
• 1 tsp dried thyme
• ½ tsp black pepper
• ½ tsp salt

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🥩 Preparation

1. Mix the marinade:
   In a bowl, whisk together the oil, lemon juice, soy sauce, and honey. Add the grape seed extract and whisk until fully dissolved.

2. Add herbs and spices:
   Stir in the garlic, paprika, thyme, black pepper, and salt.

3. Marinate the protein:

   • Meat/fish: Place in a sealable bag or dish, pour over the marinade, and toss to coat evenly.
   • Tofu: Press tofu to remove excess moisture first, then marinate.

4. Rest time:

   • Meat/fish: Marinate for 1–4 hours in the fridge.
   • Tofu: Leave for at least 30 minutes.

5. Cook:
   Grill, bake, or pan-fry as desired.

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🌟 Why use grape seed extract here?

• Preserves freshness: Protects fats in oils or meat from oxidation — preventing off-flavours.
• Boosts stability: Extends shelf life, especially for marinated foods you prep ahead.
• Neutral flavour: Doesn’t overpower other marinade ingredients, unlike some natural antioxidants.

References

Kulkarni, S., DeSantos, F. A., Kattamuri, S., Rossi, S. J., & Brewer, M. S. (2011). Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system. Meat Science, 88(1), pp. 139-144.

Misan A, Simurina O, Psodorov D, Sakac M, Sedej I, Mandic A, Kevresan Z. (2009). Evaluation of antioxidant activity of medical plant extracts and their application in biscuits. In: D. M. M. V. Mihailovic, editor. Environmental, health and humanity issues in the down Danubian region: Multidisciplinary approaches: Proceedings of the 9th International Symposium on Interdisciplinary Regional Research, 21–22 June 2007. London, England: World Scientific, University of Novi Sad. p. 165–71.

Zucco, F., Borsuk, Y., & Arntfield, S. D. (2011). Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes. Lwt-Food Science and Technology, 44(10), pp. 2070-2076.