## 1 Introduction
This innovative approach aligns with circular economic principles, as it helps minimize waste while providing nutritional and economic benefits. Incorporating bioactives from olive and tomato pomace into functional beverages not only enhances waste utilization and sustainability, but also provides substantial economic returns by transforming these by-products into high-value ingredients. This valorization approach highlights the potential of olive and tomato pomace in next-generation food applications, addressing environmental concerns, supporting consumer health, and paving the way for sustainable innovation in the food industry [4; 7]. Bioaccessibility refers to the amount of a compound that is released from the food matrix and becomes accessible for absorption by the human body, while bioavailability indicates the proportion of the compound that is absorbed and reaches the target tissuesto perform its bioactivity or to be stored [8]. Bioavailability is determined using in vivo methods, whereas bioaccessibility is often assessed in vitro, providing multiple benefits such as lower cost, reduced time, and the avoidance of ethical concerns associated with the use of human and/or animal subjects [9]. A widely accepted in vitro method for bioaccessibility determination is the standardized INFOGEST protocol, which simulates the oral, gastric, and small intestine phases of human food digestion [10; 11]. The growing interest in functional foods and beverages arises from their potential to deliver health-enhancing bioactive compounds in innovative and appealing forms [12]. Polyphenols obtained from olive pomace and lycopene extracted from tomato pomace, among other bioactive compounds, have attracted a lot of attention due to their strong anti-inflammatory, antioxidant, and anticancer properties. However, their applicability in food and beverages is limited by bitter taste, poor water solubility, low bioaccessibility, and low oxidation stability under processing and storage conditions [13; 14; 15]. Nanoemulsions offer an effective solution to these challenges, as encapsulating bioactive compounds within nano-sized droplets enhances their solubility, stability, and bioaccessibility. This novel strategy not only increases bioactive ingredient distribution but also assures their stability during processing and storage, preserving the sensory and nutritional attributes of the final functional product [7; 16; 17; 18; 19]. In terms of nanoemulsion formulation, optimizing homogenization conditions and carefully selecting emulsion composition are critical factors in the successful production of stable nanoemulsions. Homogenization conditions (pressure, number of cycles, temperature) have a significant impact on droplet size distribution and overall stability. Effective homogenization ensures the reduction of droplet size to the nanoscale, which is critical for achieving kinetic stability and enhancing bioavailability of active compounds. Furthermore, the composition of nanoemulsions, including the type and concentration of emulsifier, co-solvents, and phase ratios, significantly impact their physical and chemical stability and bioaccessibility. The type of emulsifier affects the bioaccessibility of the encapsulated bioactive compounds, serving a dual role: providing protection during digestion and enabling controlled release of the compounds to enhance their absorption by intestinal cells. Therefore, the careful selection of these components not only determines the colloidal properties of the nanoemulsion, but also plays a pivotal role in a variety of applications, including pharmaceutical delivery systems, food, and cosmetic formulations [20; 21; 22]. Thus, a thorough understanding of the effect of both homogenization conditions and emulsion composition is required for the advancement of nanoemulsion technology and its numerous applications.