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) 20 Experimental Design Preparation of ω -3 nanoemulsions powders 10% w/w Fish oil High speed homogenization (CAT) (10000 rpm / 10 min) High pressure homogenization (800 bar / 4 cycles) Addition of wall material Preparation of emulsifier’s aqueous phase (10% w/w) ▪ Sodium caseinate/ Tween80 (1:1) Freeze drying ▪ 0% wt maltodextrin (Control) ▪ 20% wt maltodextrin (Malto) Addition of: 1% wt Chitosan (Chitosan+Malto) or 1% wt Modified starch (Starch+Malto) or 1% wt Carboxymethyl cellulose (CMC+Malto)