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) Food product development- BAC enrichment and biofunctionality ➢ The growing interest in functional beverages arises from their potential to deliver health-enhancing bioactive compounds in innovative and appealing forms. The study investigated the encapsulation of bioactive compounds extracted by olive and tomato processing by- products via oil-in-water (O/W) nanoemulsion formulations and sodium alginate beads, with a targeted final use in a healthy, functional soft apple drink. The aim was to enhance the stability and bioaccessibility of these valuable compounds as a paradigm of applications in functional foods and nutraceuticals Case study: Biofunctional fruit juice mix