Abstract

This research was focused on developing means of Tintorera grape (Vitis vinifera L.) waste recovery, devising new value‐added uses for that material and optimizing of anthocyanin‐rich formulations by spray‐drying in order to obtain novel ingredients, all for food industry use. First, the identification of phenolic compounds in Tintorera grape extracts by HPLC‐DAD‐ESI‐MSn enabled characterization of the raw material’s health‐promoting characteristics. Maintaining the spray‐dried products for 4 weeks’ storage enabled study of the formulation’s loss of anthocyanins and antioxi-dant properties due to drying process temperatures as well as analysis of the retention and stability of such compounds under different conditions (20 and 40 °C). Tintorera grapes presented a significant amount of Malvidin 3‐O‐hex (5.66 mg g−1 DW). Anthocyanins in spray‐dried formulations were stable for 4 weeks. Optimal conditions in the spray‐dryer facilitated the products’ antioxidant ca-pacity; for instance, using 10% maltodextrin (w:v) at 90 °C inlet temperature had a little influence on the reduction in encapsulated malvidin 3‐O‐hex (15%) and presented 3.35 mg GAE g−1 DW of total polyphenol contents, 98.62 μmol Trolox (FRAP assay), and 39.97 μmol Trolox (DPPH assay). Principal component analyses (PCA) showed a high degree of dependence between anthocyanin content and maintenance of antioxidant capacity during storage. These results offer a promising alternative for the industrial management of wine‐making wastes in order to implement a sustainable protocol for development of Tintorera grape extracts rich in bioactive compounds for new bev-erages and functional foods.