Ioannis Mourtzinos

Dr. Ioannis Mourtzinos

Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
orcid

Research Focus & Metrics

Academic Career Length

22Years (2005-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 September 2009 in Food Chemistry
Verified
Journal Article
Closed access
NKNick Kalogeropoulos
Nick Kalogeropoulos
SKSpyros J. Konteles
Spyros J. Konteles
ETElena Troullidou
Elena Troullidou
Ioannis MourtzinosIoannis Mourtzinos
Ioannis Mourtzinos
VKVaios T. Karathanos
Vaios T. Karathanos

1 January 2007 in Food Chemistry
Verified
Journal Article
Closed access
VKVaios T. Karathanos
Vaios T. Karathanos
Ioannis MourtzinosIoannis Mourtzinos
Ioannis Mourtzinos
KYKonstantina Yannakopoulou
Konstantina Yannakopoulou
NANikolaos K. Andrikopoulos
Nikolaos K. Andrikopoulos

1 April 2020 in Food Chemistry
Verified
Journal Article
Closed access
KKKyriakos Kaderides
Kyriakos Kaderides
Ioannis MourtzinosIoannis Mourtzinos
Ioannis Mourtzinos
AGAthanasia Goula
Athanasia Goula

1 September 2007 in Journal of Agricultural and Food Chemistry
Verified
Journal Article
Closed access
Ioannis MourtzinosIoannis Mourtzinos
Ioannis Mourtzinos
FSFotini Salta
Fotini Salta
KYKonstantina Yannakopoulou
Konstantina Yannakopoulou
ACAntonia Chiou
Antonia Chiou
VKVaios T. Karathanos
Vaios T. Karathanos

18 June 2021 in Plants
Verified
Journal Article
Open access
PDF file
ANASTASIA KYRIAKOUDIANASTASIA KYRIAKOUDI
ANASTASIA KYRIAKOUDI
ESEleni Spanidi
Eleni Spanidi
Ioannis MourtzinosIoannis Mourtzinos
Ioannis Mourtzinos
Konstantinos GardikisKonstantinos Gardikis
Konstantinos Gardikis
Plants constitute a rich source of diverse classes of valuable phytochemicals (e.g., phenolic acids, flavonoids, carotenoids, alkaloids) with proven biological activity (e.g., antioxidant, anti-inflammatory, antimicrobial, etc.). However, factors such as low stability, poor solubility and bioavailability limit their food, cosmetics and pharmaceutical applications. In this regard, a wide range of delivery systems have been developed to increase the stability of plant-derived bioactive compounds upon processing, storage or under gastrointestinal digestion conditions, to enhance their solubility, to mask undesirable flavors as well as to efficiently deliver them to the target tissues where they can exert their biological activity and promote human health. In the present review, the latest advances regarding the design of innovative delivery systems for pure plant bioactive compounds, extracts or essential oils, in order to overcome the above-mentioned challenges, are presented. Moreover, a broad spectrum of applications along with future trends are critically discussed.

1 June 2009 in Food Chemistry
Verified
Journal Article
Closed access
Ioannis MourtzinosIoannis Mourtzinos
Ioannis Mourtzinos
SKSpyros Konteles
Spyros Konteles
NKNick Kalogeropoulos
Nick Kalogeropoulos
VKVaios T. Karathanos
Vaios T. Karathanos