Title : Technology development for panna cotta enriched with grape skin powder with focus on nutritional value and sustainability
Abstract:
This research investigates the integration of grape skins, a by-product of the winemaking industry, into Panna Cotta formulations to enhance nutritional value, bioactive compound content, and sustainability in food production. The study addresses the underutilization of grape skins, which are rich in polyphenols, dietary fibers, and antioxidants with proven health benefits. Four Panna Cotta variants were developed by incorporating grape skin powder at 1%, 2.5%, 5%, and 7.5% concentrations, alongside a control. Physico-chemical analyses included colorimetric parameters, texture profiling, total polyphenol content, and antioxidant activity. Sensory evaluation was conducted to determine consumer acceptance, and microbiological testing ensured product safety. The results demonstrated a significant increase in polyphenol content and antioxidant capacity with higher levels of grape skin powder, with the most balanced sensory acceptance observed for the 2.5% and 5% formulations. Textural analysis revealed a correlation between powder concentration and increased firmness and elasticity. Microbiological assessments confirmed the absence of pathogenic microorganisms in all samples. The findings have implications for the development of functional foods that combine indulgence with nutritional and environmental benefits.
Acknowledgment: We gratefully thank Agence Universitaire de la Francophonie that supports the International Project “Valorisation intelligente des résidus viti-vinicoles dans le contexte de l'économie circulaire”, running at Technical University of Moldova and to the World Federation of Scientists National Scholarship.
