## 1 Introduction  
The development of a functional beverage enriched with lycopene and phenolic compounds, has been extensively studied in the context of the biological sciences of the world. The development of a functional beverage enriched with the development  
## 1 Introduction  
The olive oil and tomato processing industries are considered the largest sectors of primary production that generate high amounts of waste (fruit peels, seeds, pomace, liquid effluents) across the entire chain; therefore, the sustainable and effective valorization of their by-products into high-value-added products is crucial from both an environmental and an economic perspective. Olive and tomato pomace, frequently discarded as animal feed or soil conditioner, are rich in polyphenols, carotenoids, fibers, and other bioactive components which possess antioxidant, anti-inflammatory, and other health benefits [1; 2]. Olive and tomato pomace are important by-products of the olive oil and tomato processing industries, presenting valuable opportunities for waste valorization in the development of functional foods and beverages. The global olive oil industry generates an estimated 30 million tons of olive pomace annually, while the tomato processing industry produces around 12 million tons of tomato pomace each year. The process of olive oil extraction produces 20% olive oil as a product and both 30% of moist solid waste with 65% moisture (pomace or jift) and 50% liquid waste, called olive mill wastewater (OMW), as a by-product [3; 4]. Similarly, in 2023, approximately 44.2 million tons of tomatoes were utilized in the tomato processing sector to produce different types of tomato-based products. With global tomato production exceeding 180 million tons annually, the industry produces pomace that accounts for 5%-10% of total tomato weight, contributing to extensive waste generation worldwide. Without effective management, these by-products pose significant environmental challenges. For example, the olive oil production process yields approximately 800 kg of solid pomace for each ton of olives processed, leading to the accumulation of millions of tons of waste in Mediterranean countries and other olive-growing regions. These by-products are naturally rich in bioactive compounds such as polyphenols, carotenoids, and dietary fibers. However, despite these beneficial components, much of this waste remains underutilized. Although some valorization practices are in place, such as their use as animal feed, biofuel sources, soil conditioners, and nutraceutical extracts, factors like high moisture content, perishability, and seasonal availability often limit these applications. Furthermore, these traditional uses are generally low-value and do not adequately address the large scale of waste produced. The extraction of bioactive compounds from olive and tomato pomace for direct incorporation into food systems represents a promising avenue for sustainable vaporization [2; 4]. These bioactive compounds can be incorporated into functional food products, increasing their nutritional value and providing additional health advantages to consumers. This strategy is consistent with the ideas of circular economy and sustainable development, encouraging resource efficiency and generating new revenue streams for the food business [5; 6]. Furthermore, the incorporation of these bioactives into novel delivery systems, such as nanoemulsions, can enhance their bioaccessibility, stability and effectiveness, resulting in the development of advanced functional foods and beverages that meet the growing consumer demand for health-promoting products. Nanoencapsulation, for instance, offers a way to improve the bioavailability and stability of bioactives like lycopene and hydroxytyrosol, enhancing their functionality in beverage matrices and other food applications. By leveraging these bioactives in functional foods, companies can achieve more sustainable, high-value solutions that appeal to consumers' growing interest in eco-friendly, health-promoting products.