Evidence map›Paper›PMID 39456315›Full record

ArticleFoods (Basel, Switzerland)2024

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

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Article
  2. Utilization of Grape Pomace as A Value-added Phenolic Component for Oat Milk Production.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025
    Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Eugenia CovaliovDepartment of Food and Nutrition, Oenology and Chemistry, Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova.ORCID 0000-0003-4574-2959
Tatiana CapcanariDepartment of Food and Nutrition, Oenology and Chemistry, Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova.ORCID 0000-0002-0056-5939
Vladislav ReșitcaDepartment of Food and Nutrition, Oenology and Chemistry, Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova.ORCID 0000-0002-6063-1731
Aurica ChirsanovaDepartment of Food and Nutrition, Oenology and Chemistry, Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova.ORCID 0000-0002-1172-9900
Alina BoișteanDepartment of Food and Nutrition, Oenology and Chemistry, Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova.ORCID 0000-0002-5374-5853
Rodica SturzaDepartment of Food and Nutrition, Oenology and Chemistry, Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova.ORCID 0000-0002-2412-5874
Antoanela PatrasDepartment of Exact Sciences, Faculty of Horticulture, "Ion Ionescu de la Brad" Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700490 Iasi, Romania.ORCID 0000-0002-4054-4884
Cristina Bianca PocolDepartment of Animal Production and Food Safety, University of Agricultural Sciences and Veterinary Medicine of Cluj Napoca, 400372 Cluj Napoca, Romania.ORCID 0000-0001-5079-8004
Olga RusevaDepartment of Food and Nutrition, Oenology and Chemistry, Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova.
Ana ChioruDepartment of Food and Nutrition, Oenology and Chemistry, Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova.

Funding

International AUF and UTM Project "Valorisation intelligente des résidus viti-vinicoles dans le contexte de l'économie circulaire"
6 · The paper itself

Abstract

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 (

Indexed as

antioxidant activityCATAgrape skinphenolssensorial acceptancesyneresisyogurt

Identifiers

PMID39456315
PMCPMC11506973

What OpenQuestion holds

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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.