Conference Abstract Book

BAC2FOOD : Study and modelling of novel processing of foods to optimize nutritional functionality and bioaccessibility – The enginomic approach PI: Professor Dr. PETROS TAOUKIS 2nd Call for H.F.R.I. Research Projects for the Support of Faculty Members and Researchers (Project ID: 3591) P2: Results ✓ Nanoemulsion formulation Edible oils tested: Olive pomace oil (OPO), Sunflower oil (SFO), Corn oil (CO), Fish oil (FO), Canola oil (CLA) . ➢ Antioxidants in aqueous phase: ascorbic acid, phenolic extracts . ➢ All oils produced stable nanoemulsions : droplet size <300 nm, PDI <0.3. ➢ Olive pomace and fish oil produced stable nanoemulsions with droplet sizes 259–286 nm. Smallest droplet size: FO = 259.3 ± 9.1 nm , largest: OPO = 286.6 ± 10.0 nm . ➢ Effect of ascorbic acid ➢ Increased droplet size by 5–8%, improved droplet distribution. ➢ Reduced lycopene degradation rate: −0.014 d ⁻ ¹ vs. −0.037 d ⁻ ¹ in controls.