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 ✓ Phenolics : High bioaccessibility (>100%) due to digestion-driven breakdown; enhanced by microwave- assisted and Pulsed Electric Field extraction. Phenolic compounds: unaffected by lipid type, bioaccessibility >100%. ✓ Lycopene : Poorly bioaccessible unless incorporated into oils/nanoemulsions (up to 53.8%); stability follows first-order kinetics, better at 4 °C vs. 25 °CpH had minimal, slightly lower degradation at pH 7. ✓ Omega-3s (fish oil) : Low bioaccessibility (13.5–18.7%); encapsulation with nanoemulsions and polysaccharide blends improved protection and doubled bioaccessibility. ✓ Encapsulation systems : Nanoemulsions → effective carriers, improved stability with ascorbic acid. Sodium alginate beads → strong protection but low release. Freeze-drying → extended fish oil stability and shelf life. ✓ Food models : Nanoemulsions enhanced bioaccessibility in soft drinks/tea; transglutaminase reduced omega-3 bioaccessibility in fish snacks.