## Results and Discussion  
### Chemical Characteristics of Grape Pomace Powders and GP-Fresh Pasta  
In order to have a better understanding of the potential of the grape pomace powders, the total phenolic (mg gallic acid/100 g dw) content and antioxidant activity, measured by DPPH assay of raw, dried, and freeze-dried GPP were shown in Table 1a. The results indicated that the GPP extracts had a high content of polyphenols, 3191, 7380 and 18,199 mg gallic acid/100 g dw, respectively. These values were greater than those \begin{table}
\begin{tabular}{c|c c} \hline \hline \multicolumn{2}{c|}{(a)} \\ \hline \multirow{2}{*}{_Samples_} & **TPC** & **Antioxidant Activity** \\  & **(mg of Gallic Acid/100 g)** & **(umol TEAC/100 g)** \\ \hline Raw GPP & \(3191\pm 6\)\({}^{\text{ c}}\) & \(1417\pm 67\)\({}^{\text{ a}}\) \\ Dried GPP & \(7380\pm 267\)\({}^{\text{ b}}\) & \(1303\pm 86\)\({}^{\text{ a}}\) \\ Freeze-dried GPP & \(18199\pm 240\)\({}^{\text{ a}}\) & \(1523\pm 82\)\({}^{\text{ a}}\) \\ \hline \multirow{2}{*}{**(b)**} & \multirow{2}{*}{**TPC**} & **Antioxidant Activity** \\  & **(mg of Gallic Acid/100 g)** & **(umol TEAC/100 g)** \\ \hline \multirow{2}{*}{\begin{tabular}{c} Semolina Flour \\ 100\% Kaw Semolina Fresh \\ Pasta \\ Freeze-dried GPP \\ \end{tabular} } & \multirow{2}{*}{\(53\pm 3.8\)\({}^{\text{ d}}\)} & \multirow{2}{*}{\(0\)\({}^{\text{ c}}\)} \\  & & \\ \hline \multirow{2}{*}{\begin{tabular}{c} 5\% Raw GP-Fresh Pasta \\ 5\% Cooked GP-Fresh Pasta \\ \end{tabular} } & \(219\pm 10\)\({}^{\text{ b}}\) & \(1933\pm 60\)\({}^{\text{ b}}\) \\ \hline \multirow{2}{*}{\begin{tabular}{c} 10\% Raw GP-Fresh Pasta \\ 10\% Cooked GP-Fresh Pasta \\ \end{tabular} } & \(150\pm 3\)\({}^{\text{ c}}\) & \(2199\pm 28\)\({}^{\text{ a}}\) \\ \hline \multirow{2}{*}{\
\begin{tabular}{c} 10\% Raw GP-Fresh Pasta \\ 10\% Cooked GP-Fresh Pasta \\ \end{tabular} } & \(305\pm 2\)\({}^{\text{ a}}\) & \(1913\pm 96\)\({}^{\text{ b}}\) \\ \hline \multirow{2}{*}{
\begin{tabular}{c} 10\% Cooked GP-Fresh Pasta \\ \end{tabular} } & \(202\pm 4\)\({}^{\text{ b}}\) & \(2160\pm 22\)\({}^{\text{ a}}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Total polyphenic content (TPC) with Folin-Ciccalteu and Antioxidant activity with DPPH method of grape pomace powders (GPP) (a) and fresh pasta samples (b). reported by [PERSON] et al. [20], who studied the effect of acoustic frequency, ultrasonic power density, and extraction time of grape pomace by aqueous ultrasonic-assisted extraction (UAE), but also greater than those reported by [PERSON] et al. [21], who studied the fortification of spaghetti with aqueous grape marc extract. Moreover, the extracts showed high antioxidant activity, revealing 1417, 1303, and 1523 \(\mu\)mol TEAC/100 g dw, respectively, although the differences were not significant (Table 1a). The highest value was registered for the freeze-dried GPP, which showed a significant (\(p<0.05\)) higher content of total polyphenols than the dried one, and as expected, the raw matter. These results could be due to the application of the new technology, already used by [PERSON] et al. [22], for the preparation of vegetables to be used as powder for infusions preparation, which showed higher values for TPC and antioxidant activity, when the non-thermal and non-invasive procedure and subsequently freeze-drying process were applied. The use of the freeze-drying technique to dry grape pomace allows polyphenols and antioxidant compounds not to be deteriorated and inactivated by high temperatures, as happens with the application of drying technique [23]. The grape seeds dried at 100 and 140 \({}^{\circ}\)C, and showed a reduction of 18.6% and 32.6% of the extractable total polyphenols, respectively, as well as a reduced antioxidant activity of grape seeds when compared to freeze-dried results [24]. Moreover, the polyphenic profile of the raw, dried, and freeze-dried grape pomace powders was determined by HPLC-DAD analyses (Figure S1), at 280 nm and 313 nm, because different classes of polyphenols could be found in this kind of matrix [7].