Eirini Palamida
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Eirini Palamida has a total of 5 co-authors. Here are the top co-authors by number of shared publications:
- Alexandros Tsoupras
Democritus University of Thrace, Kavala University Campus
1 shared publication - Anna Ofrydopoulou
Hephaestus Laboratory, School of Chemistry, Faculty of Science, Democritus University of Thrace, Kavala University Campus, 65404 Kavala, Greece
1 shared publication - Christos Plakidis
Hephaestus Laboratory, School of Chemistry, Faculty of Sciences, Democritus University of Thrace, Kavala University Campus, St. Lukas, 65404 Kavala, Greece
1 shared publication - Stefanos Michailidis
Hephaestus Laboratory, School of Chemistry, Faculty of Sciences, Democritus University of Thrace, St. Lucas, 65404 Kavala, Greece
1 shared publication - Vasileios Manousakis
Hephaestus Laboratory, School of Chemistry, Faculty of Sciences, Democritus University of Thrace, St. Lucas, 65404 Kavala, Greece
1 shared publication
Latest Publications
- Open Access
- 26 March 2026
- Published by MDPI AG in Biology and Life Sciences Forum
- Vol. 56 (1) , 26
Sustainable Recovery of Antioxidant Amphiphilic Bioactives from Avocado By-Products via Green Extraction for Food and Cosmetic Applications
This study explores the sustainable extraction, quantification, and functional evaluation of antioxidant amphiphilic (TAC) and lipophilic (TLC) compounds from avocado (Persea americana) products and by-products using green, solvent-efficient extraction, for potential applications in functional foods and/or cosmetics. Juice derived from organically grown domestic (Greek) avocado and the remaining juicing pulp by-products were subjected to a green extraction and partitioning fractionation process to obtain separately the extracted TLC and TAC. Quantitative analyses of total phenolic (TPC) and carotenoid contents (TCC), as well as antioxidant activity (DPPH, ABTS, FRAP), were performed using UV–Vis spectroscopy just after the extraction. ATR–FTIR spectroscopy was used to structurally characterize TAC bioactives compared to standards (gallic acid, quercetin, beta-carotene, soy phospholipids). TAC extracts exhibited higher TPC and superior antioxidant capacity across all assays, in comparison to the TLC, especially in the by-products. Despite relatively modest absolute phenolic and carotenoid concentrations compared to the literature, the extracts retained potent bioactivity, indicating selective enrichment of functional compounds. UV–Vis spectral peaks (240 nm, 310 nm) confirmed the presence of conjugated systems, suggesting potential for anti-UV photo-protective cosmetic applications. ATR–FTIR analysis further identified functional groups of key amphiphilic constituents, including simple phenolics, flavonoids, polyphenols, carotenoids and polar lipids. TAC extracts were successfully integrated into plant-based jelly prototypes as functional food supplements. Antioxidant stability of the jelly was retained for 15 days under refrigeration, though shelf-life limitations due to moisture and microbial growth highlight the need for preservative strategies. This work demonstrates a circular bioeconomy approach to food waste valorization, with significant implications for sustainable innovation in functional foods and clean-label cosmetics.
- 26 March 2026
- Published by MDPI AG in Biology and Life Sciences Forum
- Vol. 56 (1) , 26
Open AccessSustainable Recovery of Antioxidant Amphiphilic Bioactives from Avocado By-Products via Green Extraction for Food and Cosmetic Applications
This study explores the sustainable extraction, quantification, and functional evaluation of antioxidant amphiphilic (TAC) and lipophilic (TLC) compounds from avocado (Persea americana) products and by-products using green, solvent-efficient extraction, for potential applications in functional foods and/or cosmetics. Juice derived from organically grown domestic (Greek) avocado and the remaining juicing pulp by-products were subjected to a green extraction and partitioning fractionation process to obtain separately the extracted TLC and TAC. Quantitative analyses of total phenolic (TPC) and carotenoid contents (TCC), as well as antioxidant activity (DPPH, ABTS, FRAP), were performed using UV–Vis spectroscopy just after the extraction. ATR–FTIR spectroscopy was used to structurally characterize TAC bioactives compared to standards (gallic acid, quercetin, beta-carotene, soy phospholipids). TAC extracts exhibited higher TPC and superior antioxidant capacity across all assays, in comparison to the TLC, especially in the by-products. Despite relatively modest absolute phenolic and carotenoid concentrations compared to the literature, the extracts retained potent bioactivity, indicating selective enrichment of functional compounds. UV–Vis spectral peaks (240 nm, 310 nm) confirmed the presence of conjugated systems, suggesting potential for anti-UV photo-protective cosmetic applications. ATR–FTIR analysis further identified functional groups of key amphiphilic constituents, including simple phenolics, flavonoids, polyphenols, carotenoids and polar lipids. TAC extracts were successfully integrated into plant-based jelly prototypes as functional food supplements. Antioxidant stability of the jelly was retained for 15 days under refrigeration, though shelf-life limitations due to moisture and microbial growth highlight the need for preservative strategies. This work demonstrates a circular bioeconomy approach to food waste valorization, with significant implications for sustainable innovation in functional foods and clean-label cosmetics.