The proximal analysis of dehydrated grape pomace, conducted by Analab Chile, reveals a balanced and technically stable nutritional profile. The sample contained 11.27 g/100 g of moisture, 11.50 g/100 g of protein, 4.71 g/100 g of fat, 8.81 g/100 g of ash, 19.77 g/100 g of crude fiber, and 43.94 g/100 g of nitrogen-free extract, with an estimated energy value of 264.15 kcal/100 g. These results, obtained using validated AOAC and NCh methods, support the nutritional quality of grape pomace as a functional raw material for food, feed, and nutraceutical applications.

The proximal analysis conducted by Analab Chile on a vitreous biomaterial—produced through Powder House’s Vitreous Transformation Process applied to grape pomace from Biograpes SpA—reveals a robust and well-balanced nutritional profile. The product contains a high crude fiber content (21.79 g/100 g), along with 45.18 g/100 g of nitrogen-free extract, making it a rich source of structural carbohydrates and non-protein compounds. It also provides 10.80 g/100 g of protein (including globulins, prolamins, TLPs, chitinases, glycoproteins, etc.), 8.75 g/100 g of fat (including Omega-6, Omega-9, and Omega-3), 6.88 g/100 g of ash, and a moderate moisture level of 6.60 g/100 g, ensuring physicochemical stability during storage. The estimated caloric value is 302.67 kcal/100 g, and all parameters were measured using official AOAC methods.

The proximal analysis conducted by Analab Chile on ultrafine powder—obtained through Powder House’s particle size reduction process applied to grape pomace vitreous biomaterial from Biograpes SpA—reveals a concentrated and technically stable nutritional profile. The sample contained 4.29 g/100 g of moisture, 11.50 g/100 g of protein, 11.49 g/100 g of fat, 6.85 g/100 g of ash, 19.99 g/100 g of crude fiber, and 46.18 g/100 g of nitrogen-free extract, with an estimated caloric value of 331.43 kcal/100 g. These results confirm that Powder House’s particle size reduction process enhances the functional density of the ingredient. All parameters were determined using official AOAC and Chilean NCh standards.

The physicochemical analysis conducted by Analab Chile on ultrafine grape pomace powder from Biograpes SpA confirms its high stability and quality as a functional ingredient. The sample exhibited low water activity (0.220), reduced moisture content (3.83%), and an acidic pH (3.92)—conditions that promote preservation, inhibit microbial growth, and reflect the presence of grape-derived phenolic compounds. These parameters, measured according to official AOAC methods, support the ingredient’s suitability for food, nutraceutical, and cosmeceutical applications requiring stability, safety, and biofunctional performance.

The heavy metals analysis conducted by Analab Chile on ultrafine grape pomace powder from Biograpes SpA shows concentrations that comply with international food safety standards. These results, obtained using validated AOAC and EPA methods, confirm that the sample is suitable for food and nutraceutical applications, with no critical metal levels exceeding regulatory thresholds.

The microbiological analysis conducted by Analab Chile on ultrafine grape pomace powder from Biograpes SpA confirms optimal sanitary conditions. Salmonella was not detected in 50 g of sample, and Escherichia coli remained below the detection limit (<10 CFU/g), indicating the absence of fecal contamination. The methods applied (ISO 16649-2:2001, NCh 2675.Of 2002, and NCh 2734.Of 2002) provide technical reliability and regulatory traceability.

The pesticide residue analysis conducted by Analab Chile on ultrafine grape pomace powder from Biograpes SpA confirms a matrix with low chemical risk. The assessment was performed using validated methods (QuPPe-LC-MS/MS and GC-MS/MS) in accordance with UNE-EN 15662 standards, with recoveries falling within the expected technical range, ensuring analytical reliability, traceability, and regulatory compliance.

The sodium content analysis conducted by Analab Chile on ultrafine grape pomace powder from Biograpes SpA reported a value of 14.8 mg/100 g, classifying the ingredient as naturally low in sodium. The analysis was performed using atomic absorption spectroscopy (AAS), following AOAC Method 985.35 and under ISO 17025:2017 accreditation, ensuring technical traceability and regulatory validity for use in food and functional applications.

The analysis conducted by Analab Chile on ultrafine grape pomace powder from Biograpes SpA reveals a nutritionally valuable profile. Total sugar content was low (2.32 g/100 g), and cholesterol was virtually absent (<0.2 mg/100 g). Total fat amounted to 11.67 g/100 g. The sample exhibited a remarkably high total dietary fiber content (59.70 g/100 g), predominantly insoluble (55.80 g), indicating strong prebiotic potential. The fatty acid profile was dominated by polyunsaturated lipids (68.14% of methyl esters), mainly linoleic acid (66.99%), followed by 16.50% monounsaturated fats (primarily oleic acid), and 15.30% saturated fats. Trans fats were negligible (0.06%). All analyses were performed using GC-FID chromatography in accordance with AOAC and AOCS standards, and under ISO 17025 accreditation, ensuring technical reliability and regulatory traceability.

The comparative analysis conducted by INTA (Institute of Nutrition and Food Technology, University of Chile) evaluated three grape pomace formats—dehydrated grape pomace, vitreous biomaterial, and ultrafine powder—in terms of total polyphenol content and antioxidant capacity (ORAC). The ultrafine powder (LA2-2156) demonstrated the highest performance, with 3,925.8 mg GAE/100 g of polyphenols and 38,990.5 µmol TE/100 g of antioxidant capacity. These values significantly outperformed both dehydrated pomace (1,015.7 mg GAE and 15,235.8 µmol TE) and vitreous biomaterial (2,693.2 mg GAE and 26,128.7 µmol TE). These findings highlight the impact of Powder House’s Vitreous Transformation Process and particle size reduction on the release and accessibility of antioxidant compounds, confirming the enhanced biofunctional value of the final ingredient. The methods used (based on Wu et al., J. Agric. Food Chem., 2004) are internationally recognized and do not differentiate between endogenous and added antioxidants, ensuring analytical traceability and technical comparability.