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) WP1:PEFE Pulsed Electric Field assisted extraction 14 By-product Number of pulses Electric field (kV/cm) Extraction conditions Solvent concentration (% v/v) Solid to liquid ratio Olive pomace 0 2.500 2.500 + 2.500 (15 μs) 4.5 300 rpm 25 ° C 0-60 min 0 60 (MeOH) 1:10 1:30 Tomato pomace (skin & seeds) 250 – 750 – 1.200 – 2.000 (15 μs) 2.7 300 rpm 25 ° C 0-60 min 100 (EtOH – AcOEt) 1:10 1:30 Fish discards 100 – 200 – 750 – 1.000 (15 μs) 3.5 300 rpm 25 ° C 0-60 min 90 (EtOH) 1:10 1:30