**Encapsulation of Phenolic Compounds from a Grape Cane Pilot-Plant Extract in Hydroxypropyl Beta-Cyclodextrin and Maltodextrin by Spray Drying**

**Danilo Escobar-Avello 1,2, Javier Avendaño-Godoy 3, Jorge Santos 4,5, Julián Lozano-Castellón 1,6, Claudia Mardones 7, Dietrich von Baer 7, Javiana Luengo 3, Rosa M. Lamuela-Raventós 1,6, Anna Vallverdú-Queralt 1,6,\* and Carolina Gómez-Gaete 2,3,\***


**Abstract:** Grape canes, the main byproducts of the viticulture industry, contain high-value bioactive phenolic compounds, whose application is limited by their instability and poorly solubility in water. Encapsulation in cyclodextrins allows these drawbacks to be overcome. In this work, a grape cane pilot-plant extract (GCPPE) was encapsulated in hydroxypropyl beta-cyclodextrin (HP-*β*-CD) by a spray-drying technique and the formation of an inclusion complex was confirmed by microscopy and infrared spectroscopy. The phenolic profile of the complex was analyzed by LC-ESI-LTQ-Orbitrap-MS and the encapsulation efficiency of the phenolic compounds was determined. A total of 42 compounds were identified, including stilbenes, flavonoids, and phenolic acids, and a complex of (*epi*)catechin with *β*-CD was detected, confirming the interaction between polyphenols and cyclodextrin. The encapsulation efficiency for the total extract was 80.5 ± 1.1%, with restrytisol showing the highest value (97.0 ± 0.6%) and (*E*)-resveratrol (32.7 ± 2.8%) the lowest value. The antioxidant capacity of the inclusion complex, determined by ORAC-FL, was 5300 ± 472 μmol TE/g DW, which was similar to the value obtained for the unencapsulated extract. This formulation might be used to improve the stability, solubility, and bioavailability of phenolic compounds of the GCPPE for water-soluble food and pharmaceutical applications.

**Keywords:** microencapsulation; cyclodextrin; vine shoots; food waste; *Vitis vinifera* L.; polyphenols; stilbenoids; mass spectrometry; Fourier Transform Infrared Spectroscopy; Scanning Electron Microscopy
