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Choudhary, M., Singh, D., Parihar, M., Choudhary, K.B., Nogia, M., Samal, S.K., et al. (2024) Impact of Municipal Solid Waste on the Environment, Soil, and Human Health. In: Meena, V.S., Rakshit, A., Meena, M.D., Baslam, M., Fattah, I.R., Lam, S.S. and Kaba, J.S., Eds., Waste Management for Sustainable and Restored Agricultural Soil, Academic Press, 33-58.
https://doi.org/10.1016/b978-0-443-18486-4.00011-7

has been cited by the following article:

• TITLE: Technology Development for Panna Cotta Enriched with Grape Skin Powder with Focus on Nutritional Value and Sustainability

  AUTHORS: Eugenia Covaliov, Capcanari Tatiana, Ruseva Olga, Suhodol Natalia, Deseatnicova Olga, Resitca Vladislav, Chirsanova Aurica, Netreba Natalia

  KEYWORDS: Grape Skin, Panna Cotta, Sustainability, Polyphenols, Antioxidants

  JOURNAL NAME: Food and Nutrition Sciences, Vol.16 No.10, October 14, 2025

  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.