Journal of Food Processing & Technology

Vasilios Athanasiadis

Publications

• Research Article
  Study of Antioxidant and Antimicrobial Activity of Chios Mastic Gum Fractions (Neutral, Acidic) Before and After Encapsulation in Liposomes
  Author(s): Olga Gortzi, Vasilios Athanasiadis, Stavros Lalas, Ioanna Chinou and John TsaknisOlga Gortzi, Vasilios Athanasiadis, Stavros Lalas, Ioanna Chinou and John Tsaknis
  
  Mastic is a well-known natural resin from the trunk and branches, of Pistacia lentiscus var. chia (Anacardiaceae), which is grown as endemic only in the Greek island of Chios. During this work, a total mastic gum extract was prepared after removal of the contained insoluble polymer in order to ameliorate solubility and enhance in vivo activity. To overcome the drawbacks (i.e solubility, bioavailability, etc.) of mastic gum extracts (acidic and neutral fraction), the selection of a suitable carrier is crucial. Three different methods of preparation, thin-film evaporation, freezing-thawing, and ethanol injection were used for the preparation of liposomes consisting of Phosphatidylcholine (PC) and Cholesterol (CH). The effect of PC: CH molar ratio on the percentage of mastic extract encapsulated was investigated. Mastic gum extracts components-liposomes interaction was studied using Four.. View More»
  DOI: 10.4172/2157-7110.1000355

  Abstract PDF