John Tsaknis has completed his Ph.D. and Postdoctoral studies from Lincolnshire University, School of Food Sciences and is a chartered chemist from the Royal Society of Chemistry, UK. He is full professor in the School of Food Technology and Nutrition in Athens Greece. He is a member of the Standing Committee “Residues and Chemical Contaminants” in the International Dairy Federation (IDF) and Reviewer of 7 international scientific journals. He has published more than 40 papers in reputed journals and participated in more than 30 international conferences and has been serving as an editorial board member of repute.


Chios mastic gum, the resin obtained as an exudate from the trunk and branches of Pistacia lentiscus L var. chia, has found extensive use as a nutritional supplement. The oral absorption of crude resin (containing a high percentage of an insoluble polymer of poly-β-myrcene) is poor due to its low water-solubility and reduces the bioavailability of the contained active compounds. A total mastic extract without polymer (TMEWP) was prepared after removal of the contained insoluble polymer in order to ameliorate solubility and enhance in vivo activity. To further characterize potential active mastic constituents, the TMEWP was separated into an acidic (AMGE) and a neutral fraction (NMGE). To overcome the drawbacks of fractions, the selection of a suitable carrier is necessary and crucial. Three different methods used for the preparation of lipid-based colloidal carriers consisting of phosphatidylcholine and cholesterol. For the determination of the antioxidant activity two methods Rancimat and Differential Scanning Calorimeter were applied: Moreover, the crude extract (TMEWP) of mastic, as well as, their AMGE and NMGE were assayed, before and after their encapsulation against a panel of 11 human and food pathogenic gram (+) bacteria and fungi. The results showed that the encapsulated fractions of mastic gum presented higher antioxidant activity in comparison to the pure fractions. The obtained result of antimicrobial activity is showing a very interesting profile.

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