The search for a healthier diet has led food science and technology to develop new products with healthier characteristics and greater consumer acceptance. Consumer products such as sausages, yogurt, milk, fruit juices, and others can be supplemented with phenolic compounds derived from fruits (namely quince, apple, barriers, and grapes) or waste generated by industries in order to improve taste and aroma of these products. Grape seed extract reduced oxidation and provided higher microbial stability in foods, without significantly affecting the sensory characteristics demanded the consumer.