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) P3: Bio-functional olive paste dips Bioactive composition • Total carotenoids (TC): 20.0 ± 2.0 mg/kg (OPD) vs. 30.2 ± 1.0 mg/kg (OPDEnr). • Total phenolic content (TPC): 1.62 ± 0.08 (OPD) vs. 3.05 ± 0.10 mg GAE/g (OPDEnr). • Antioxidant activity (AA): 0.801 ± 0.075 (OPD) vs. 0.976 ± 0.032 mg Trolox/g (OPDEnr). Shelf-life assessment (ASLT at 20, 30, 40 °C) •Both OPD and OPDEnr remained microbiologically stable (below detection limits). • No lipid oxidation observed (PV < 4 meq O ₂ /kg). • TC, TPC, and AA remained stable during storage. •Estimated shelf life at 25°C: • OPD: 210 days • OPDEnr: 120 days Quality attributes •High sensory scores: 8.0/9.0 (OPDEnr) and 9.0/9.0 (OPD) . •Good color, texture, and overall acceptability. Conclusions ✓ OPD and OPDEnr represent shelf-stable, health-promoting olive paste dips . ✓ Demonstrate valorization of tomato pomace and olive pomace into functional foods.