## 3 Results and Discussion
### Characterization of the Grape Pomace Dietary Supplement
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Compounds** & **GP** & **GPP** & **Anthocyanin Content Losses (\%)** \\ \hline Anthocyanins & & & \\ Cyanidin 3-O-hexoside & 175.79 a & 96.25 b & 45 \\ Peonidin 3-O-hexoside & 40.34 a & 18.87 b & 53 \\ Delphinidin 3-O-hexoside & 180.90 a & 108.03 b & 40 \\ Peutathion 3-O-hexoside & 403.70 a & 227.93 b & 43 \\ Malvidin 3-O-hexoside & 682.34 a & 420.44 b & 38 \\ Malvidin 3-O-(6-acetyl)-glucose & 42.09 a & 26.35 b & 37 \\ Delphinidin 3,5-O-di-hexoside & 38.26 a & 18.42 b & 51 \\ Malvidin 3,5-O-di-hexoside & 189.39 a & 111.56 b & 41 \\ Petunidin 3,5-O-di-hexoside & 34.21 a & 21.65 b & 36 \\ Malvidin derivatives & 86.26 a & 53.14 b & 38 \\ Total identified & 1873.29 a & 1102.65 b & 41 \\ Hydroxybenzoic acids & Gallic acid & 6.02 a & 3.09 b & 49 \\ Syringic acid & 153.65 a & 75.33 b & 50 \\ Total identified & 159.67 a & 78.42 b & 49 \\ Hydroxycinnamic acids & Chlorogenic acid & 0.47 a & 0.20 b & 57 \\ Calfatric acid & 0.79 a & 0.31 b & 60 \\ Caffeic acid & 2.94 a & 0.89 b & 69 \\ p-coumaric acid & 6.17 a & 2.90 b & 52 \\ Ferulic acid & 5.16 a & 2.12 b & 58 \\ Total identified & 15.53 a & 6.42 b & 58 \\ Stilbene & _Trans_-Resveratrol & 4.05 a & 1.88 b & 53 \\  & Total identified & 4.05 a & 1.88 b & 53 \\ Flavonols & & (+)-Catechin & 67.93 a & 43.79 b & 35 \\  & (\(-\))-Epicatechin & 19.57 a & 8.57 b & 56 \\ (\(-\))-Epigallocatechin gallate & 0.82 a & 0.43 b & 47 \\  & Total identified & 88.32 a & 52.79 b & 40 \\ Flavonols & Quercetin 3-glucosidase & 6.56 a & 2.93 b & 55 \\  & Kaempferol 3-glucosidase & 3.73 a & 2.92 a & 21 \\  & Myricetin derivatives & 0.44 a & 0.22 b & 50 \\  & Quercetin derivatives & 1.54 a & 0.93 a & 39 \\  & Total identified & 12.27 a & 7.00 b & 42 \\ Phenylethanoids & Hydroxyytrosol & 1.83 a & 0.98 b & 46 \\  & Tyrosol & 1.68 a & 0.73 b & 56 \\  & Total identified & 3.51 a & 1.31 b & 62 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Phenolic compound content (mg 100 g\({}^{-1}\) DW) identified in grape pomace and grape pomace powder (GPP) from Tintorera grapes. \begin{table}
\begin{tabular}{c c c} \hline \hline
**Sample** & **DPPH* & **ORAC** \\ \hline GP & 9340 a & 8153 a \\ GPP & 2988 b & 4921 b \\ \hline DPPH* (umol Trolox 100 g\({}^{-1}\) of sample DW; ORAC (umol Trolox 100 g\({}^{-1}\) of sample DW)). Different letters in the same column indicate significant differences at (\(\rho\leq 0.05\)). \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Antioxidant capacity (DPPH* and ORAC) of grape pomace and grape pomace powder (GPP) from Tintorera grapes. spray-drying process (GPP), obtaining high antioxidant activity for GPP (60% of the activity in the ORAC assay compared to GP) (Table 3). In relation to the antioxidant activity, despite the heat treatment, the activity shown was adequate. Fruits with high antioxidant potential such as blueberries presented similar values to GPP, and even lower values in DPPH (530 \(\upmu\)mol TE 100 g\({}^{-1}\) DW) and ORAC (2300 \(\upmu\)mol TE 100 g\({}^{-1}\) DW) [48]. After encapsulation, micrographs of the formulation were visualized and analyzed (Figure 2). SEM images showed a spherical shape, although most of its surface was depressed. The micrographs also confirmed that the wall material utilized, maltodextrin, worked effectively and efficiently [49]. It was also possible to achieve an estimation of the particle size of the anthocyanin-rich grape pomace coatings by this visualization. Due to agglomeration, some particles showed a slightly rough surface. Particle sizes were stable (average 7 \(\upmu\)m). Grape pomace and ingredients based on it has a high added value due to its high content of bioactive compounds and its wide variety of applications. Therefore, given the great number of wastes generated by the wine industry, the reintroduction of new high-value ingredients would represent a good alternative to address food waste management.