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.

This study, conducted by the Mechanical Testing Laboratory at the University of Santiago, Chile, evaluated the diametral compression resistance (Side Crushing Strength, SCS) of a vitreous biomaterial obtained through Powder House’s Vitreous Transformation Process applied to grape pomace from Biograpes SpA. Controlled tests were performed using a universal testing machine (Instron 3365), applying a constant speed of 1 mm/min up to a maximum load of 200 N. The results indicate a mechanical response between plastic and brittle behavior, with progressive micro-fracture events evidenced by successive drops in the force–displacement curve. When normalizing force by unit length (F/h), an average operational resistance of 2.3 N/mm was observed. The force–displacement curve exhibited a plateau-like profile, indicative of gradual, non-catastrophic collapse. This behavior demonstrates that the vitreous biomaterial possesses functional fragility, enabling controlled fragmentation during milling. This improves energy efficiency and prevents excessive energy accumulation prior to failure. The study confirms that the structural configuration of the vitreous biomaterial not only facilitates handling and storage, but also enhances its mechanical performance under stress in industrial processes such as particle size reduction.

This report, prepared by the Mechanical Testing Laboratory at the University of Santiago, Chile, presents a comprehensive mechanical characterization of a vitreous biomaterial obtained via Powder House’s Vitreous Transformation Process applied to grape pomace from Biograpes SpA. The characterization was carried out using uniaxial compression (UC) and uniaxial tensile (UT) tests, aiming to quantify mechanical strength and understand failure modes under different loading conditions. Under compression, the biomaterial exhibited quasi-brittle behavior, with an average strength of 1.40 ± 0.27 MPa, characterized by an initial drop in force followed by multiple progressive fracture events. In tension, the material was more fragile, with an average strength of 7.5 ± 2.0 MPa, and failure occurred through clean fracture with no visible plastic deformation—revealing clear structural anisotropy. Elastic stiffness was also greater in tension (E ≈ 110 MPa) than in compression (E ≈ 57 MPa). The study concludes that the vitreous biomaterial exhibits complex, direction-dependent mechanical behavior. Its functional fragility—manifested as progressive structural collapse under load—makes it particularly well-suited for efficient particle size reduction processes, eliminating the need for additional energy-intensive pretreatments.

This study, conducted by the Department of Physics at the University of Santiago, Chile, evaluated the mechanical behavior of raw grape pomace and a vitreous biomaterial—produced through Powder House’s Vitreous Transformation Process applied to grape pomace from Biograpes SpA—using Bulk Crush Strength (BCS) compression tests. The results reveal substantial differences between the two materials: the vitreous biomaterial exhibited brittle behavior with clearly defined fracture events, while raw pomace showed a more plastic response without structural breakage. The tests indicate that the vitreous biomaterial possesses higher initial compressibility due to its greater density and rigidity, though it also exhibits force fluctuations associated with brittle fragmentation. At equal volume, the force required to compress the vitreous biomaterial was significantly higher than that for raw pomace. These findings suggest that during milling, the vitreous biomaterial is more “grindable” due to its fragile architecture, enabling easier size reduction with lower energy input compared to raw pomace. The study confirms that the Vitreous Transformation Process not only concentrates mass but also alters mechanical behavior in ways that favor downstream ultrafine particle reduction.

This report, prepared by the Department of Mining Engineering at the University of Chile, compares the triturability of two grape pomace-derived materials: dehydrated raw pomace and a vitreous biomaterial produced via Powder House’s Vitreous Transformation Process applied to grape pomace from Biograpes SpA. Using a standardized grinding protocol in a vibratory mill with a controlled metal load, the study assessed particle size reduction performance under identical energy input for both matrices. The results revealed a markedly different behavior: the vitreous biomaterial achieved a 20-fold greater size reduction than raw pomace under the same grinding conditions and time frame. This difference translates into a corresponding 20-fold increase in energy efficiency, positioning the vitreous biomaterial as a significantly more viable precursor for industrial ultrafine powder production. The study concludes that the Vitreous Transformation Process not only enables large-scale processing but also dramatically enhances the conversion of agro-industrial waste into high-value functional ingredients, thanks to the material’s greater structural fragility and rapid mechanical collapse.

This study, conducted by the Polymer Physical Chemistry Laboratory at the University of Chile, analyzed the impact of Powder House’s Vitreous Transformation Process on the binding compounds present in grape pomace, with the aim of understanding their degradation and the implications for the structure of the vitreous biomaterial and the behavior of the resulting powder. Using spectroscopic (ATR-FTIR and UV-Vis), thermal (TGA), water absorption, contact angle, and porosity analyses, the report confirms that the Vitreous Transformation Process partially degrades phenolic compounds—such as anthocyanins and flavonoids—which are key contributors to microparticle cohesion via hydrogen bonding, dipole–dipole interactions, and π–π stacking. The ultrafine powder developed by Biograpes SpA exhibited higher levels of extractable anthocyanins (UV-Vis), despite some thermal degradation. Additionally, the vitreous biomaterial showed higher porosity (39.8%) and faster initial water absorption compared to untreated raw pomace (28.9%), reinforcing its functional fragility. The study concludes that the controlled degradation of native binding compounds results in a granulated architecture that is more amenable to particle size reduction and functionally more accessible. These findings validate the Vitreous Transformation Process as an engineering method for redesigning agro-industrial biomaterials without the need for synthetic additives or binders.

This study, conducted by the Circular Economy, Biotechnology, and Waste Management Group at the University of Bío-Bío, analyzed the differential solubility of macromolecular compounds in a vitreous biomaterial—produced through Powder House’s Vitreous Transformation Process applied to grape pomace from Biograpes SpA—using a gradient of solvents with varying polarity (hexane, acetone, ethanol, and water) under standardized conditions. The results demonstrate that the vitreous biomaterial releases compounds selectively, depending on the solvent: water-soluble polyphenols (such as anthocyanins and phenolic acids) are primarily extracted with water and ethanol, while fats, terpenes, and waxes are more effectively dissolved using hexane and acetone. Water was identified as the most effective solvent, with a solubilization index of 17.85%, indicating a high availability of bioactive compounds within the matrix. SEM micrographs revealed a discontinuous internal structure, marked by cracks and porosity, which facilitates both solvent penetration and mechanical breakdown. The report concludes that the vitreous biomaterial possesses an ultra-porous, non-compacted, and highly permeable structure, accounting for its high grindability and enhanced release of functional macromolecules with minimal energy input during industrial processing.

This report, prepared by the Materials Research and Characterization Unit (UICMA) at the University of Chile, presents a comparative morphological analysis of three sequential forms of grape pomace: M1 (grape skin and seed), M2 (vitreous biomaterial—produced through Powder House’s Vitreous Transformation Process applied to grape pomace from Biograpes SpA), and M3 (ultrafine powder derived from the vitreous biomaterial). Using field emission scanning electron microscopy (FE-SEM), progressive surface transformations were observed. M1 exhibited a smooth surface with spheroidal structures; M2 showed a rougher, more compact surface; and M3 consisted of amorphous, aggregated particles with surface roughness inherited from the vitreous biomaterial. Particle size distribution analysis of M3, based on 273 measurements, revealed a peak at 10 ± 0.4 μm, with 91% of particles under 30 μm—confirming the successful production of ultrafine powder. This progressive structural evolution demonstrates that the transformation process developed by Biograpes SpA—including the intermediate vitrification stage—not only deconstructs the vegetal matrix but also reconfigures its internal architecture to enhance particle size reduction and improve functional dispersibility.

This report, prepared by the Circular Economy, Biotechnology, and Waste Management Group at the University of Bío-Bío, provides a detailed analysis of the physiological evolution of grape pomace throughout its industrial transformation, using high-resolution scanning electron microscopy (SEM). A total of 369 micrographs were examined, covering the external and internal grape skin, whole and sectioned seeds, external and internal surfaces of the vitreous biomaterial, and the final ultrafine powder. In raw pomace, a highly cohesive and ordered cellular organization was observed, including ultra-stable structures such as cell walls, plastids, nuclei, amyloplasts, and oxalate crystals—explaining its high mechanical resistance and difficulty to grind. After undergoing Powder House’s Vitreous Transformation Process, the resulting vitreous biomaterial displayed a clear loss of structural integrity, with non-cohesive domains, partial vitrification of macromolecules, porosity, and distributed fracture points appearing throughout the matrix. Finally, the ultrafine powder presented amorphous, agglomerated particles with exfoliable glassy crystals and no defined architecture—resulting in high grindability, functional fragility, and low cohesion. The study concludes that the Vitreous Transformation Process profoundly alters vegetal cell architecture, significantly reducing structural stability and enabling highly efficient particle size reduction without the need for additional chemical or mechanical inputs.

This report presents a comparative analysis of grape pomace in three forms: raw, as a vitreous biomaterial, and as an ultrafine powder. As the matrix undergoes transformation, the levels of bioactive compounds increase dramatically. Total polyphenol content rises from 1,015.7 mg GAE/100 g in raw pomace to 2,693.2 mg in the vitreous biomaterial, reaching 3,925.8 mg in the ultrafine powder—an overall increase of +287% compared to the original material. In parallel, antioxidant capacity (ORAC) increases from 15,235.8 to 38,990.5 µmol TE/100 g, representing a +256% enhancement. This multiplier effect results from the progressive breakdown of cell wall polymers during the vitrification process, followed by a more efficient release of bioactive compounds through particle size reduction. Together, these processes unlock previously trapped functional fractions, significantly improving their bioavailability and functional potency.

Ultrafine particles derived from fruit pomace exhibit a digestion-triggered self-microencapsulation mechanism that protects polyphenols under simulated gastrointestinal conditions. Exposure to salivary and gastric fluids induces the formation of multilamellar lamellae, enhancing antioxidant retention to ~70–75%. TEM analysis confirmed concentric encapsulating layers absent in controls. This spontaneous reorganization, driven by native fibers, polyphenols, and proteins, occurs without synthetic additives, yielding a clean-label encapsulation system. The results position fruit pomace–derived ultrafine particles as biomimetic carriers for stable and sustainable delivery of polyphenols in nutraceutical and functional food applications.