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Thank you! This work was supported by the National Funds from FCT - Fundação para a Ciência e Tecnologia by FCT individual PhD grant (2022.12167.BD ). The authors would like to thank the scientific collaboration under the FCT project UIDB/50016/2020 and FEDERCooperación InterregVI AEspanha Portugal (POCTEP) 2021-2027 for financial support through the project TRANSCoLABPLUS0112_TRANSCOLAB_PLUS_2_P. The authors acknowledge Frubaça (Copa, Alcobaça, Portugal) for by-product supply. The authors acknowledge FCT and CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado. 8 & 9 November 2025 14 7th International Conference on Food Science and Technology