Ioannis Giovanoudis

University of Thessaly | UTH · Department of Food Science and Nutrition

In this study, the objective was to ascertain the optimal extraction method for the recovery of polyphenols from two peach cultivars, namely ‘Andross’ and ‘Everts’, at unripe and ripe stages. Two extraction techniques were explored: conventional extraction and cloud-point extraction (CPE), utilizing various solvents, including water, ethanol, 60% e...

In recent years, the production of food biomass waste has been increasing rapidly. This necessitates urgent measures to be taken so as to utilize them. Since most food biomass waste contains useful bioactive substances, cloud-point extraction (CPE) has emerged as a promising solution to valorize waste. CPE is an extraction method employed for the e...

This study aimed to assess the feasibility of employing cloud point extraction (CPE) as an efficient way of extracting polyphenols from peach waste (PW). Four distinct food-grade surfactants (Genapol X-080, PEG 8000, Tween 80, and lecithin) were evaluated at concentrations ranging from 2–10% w/v to determine the efficiency of the technique in two s...

The objective of this study was to investigate the feasibility of using Cloud Point Extraction (CPE) to isolate natural antioxidants (polyphenols) from apricot cannery waste (ACW). Four different food-grade surfactants (Genapol X-080, PEG 8000, Tween 80, and Lecithin) were tested at varying concentrations to evaluate the effectiveness of the techni...

The traditional extraction methods used to recover natural antioxidants from food industry wastes involve significant amounts of hazardous solvents. A viable alternative is the use of non-toxic surfactants to remove organic compounds from wastes at temperatures above the cloud point. Cloud point extraction has only recently begun to be used to reco...