Exploring the Biological Value of Red Grape Skin: Its Incorporation and Impact on Yogurt Quality
Eugenia Covaliov,
Tatiana Capcanari,
Vladislav Reșitca,
Aurica Chirsanova,
Alina Boiștean,
Rodica Sturza,
Antoanela Patras,
Cristina Bianca Pocol,
Olga Ruseva,
Ana Chioru
Affiliations
Eugenia Covaliov
Department of Food and Nutrition, Oenology and Chemistry, Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
Tatiana Capcanari
Department of Food and Nutrition, Oenology and Chemistry, Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
Vladislav Reșitca
Department of Food and Nutrition, Oenology and Chemistry, Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
Aurica Chirsanova
Department of Food and Nutrition, Oenology and Chemistry, Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
Alina Boiștean
Department of Food and Nutrition, Oenology and Chemistry, Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
Rodica Sturza
Department of Food and Nutrition, Oenology and Chemistry, Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
Antoanela Patras
Department of Exact Sciences, Faculty of Horticulture, “Ion Ionescu de la Brad” Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700490 Iasi, Romania
Cristina Bianca Pocol
Department of Animal Production and Food Safety, University of Agricultural Sciences and Veterinary Medicine of Cluj Napoca, 400372 Cluj Napoca, Romania
Olga Ruseva
Department of Food and Nutrition, Oenology and Chemistry, Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
Ana Chioru
Department of Food and Nutrition, Oenology and Chemistry, Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
The study was conducted to study the sustainability and enhanced nutrition gains obtained from incorporating grape skin powder (GSP) extracted from both Fetească Neagră and Rară Neagră grape varieties into yogurt. Grape skins are major leftovers from wineries, having high amounts of phenolic compounds and dietary fiber responsible for their ability to improve the characteristics of food. The research aimed to evaluate the effect of GSP addition at varying concentrations (0.5%, 1.0%, and 1.5%) on the yogurt’s physicochemical properties, antioxidant activity, color parameters, and sensory attributes. Analysis revealed that both Fetească Neagră and Rară Neagră GSP increased the total phenolic content and antioxidant activity; however, Fetească Neagră showed greater improvements, with TPC reaching 1.52 mg GAE/100 g and DPPH inhibition up to 26.63%. Although slightly lower, TPC rose to 1.43 mg GAE/100 g and DPPH inhibition increased to 18.93% with Rară Neagră enhancing these parameters conversely. Color changes were observed in fortified yogurts where lightness decreased (L*) and redness increased (a*) due to the pH-dependent anthocyanin stability. Syneresis, indicative of yogurt’s water-holding capacity, was reduced at higher concentrations of GSP from both varieties, suggesting improved textural integrity. Sensory evaluation indicated that consumers generally favored yogurts with lower concentrations of GSP. Yogurts fortified with Fetească Neagră GSP received higher overall preference, while those with Rară Neagră GSP were also well-received for their distinct flavor profiles when used at suitable levels. These results show that GSP from both types of grapes improves the nutritional value of yogurt and complies with the principles of sustainable food production through reutilizing agro-industrial waste.
