Background/Objectives: This study aimed to investigate the traditionally claimed anti-inflammatory effect of essential oil (EO) derived from pine green cones per se and after encapsulation into liposomes, which is expected to enhance its bioactivity and stability. Methods: The chemical profiling of EO was conducted using GC/GC-MS. The physico-chemical characterization of the liposomal formulation (LEO) included encapsulation efficiency, FTIR spectroscopy, and AFM imaging. Additionally, parameters such as mean particle diameter, polydispersity index, zeta potential, pH, and electrical conductivity were evaluated and reassessed after 30 days and 1 year to determine formulation stability. The in vivo anti-inflammatory effect of the EO and LEO was examined using a carrageenan-induced rat paw edema model. Results: The Pinus halepensis EO contained 14 components, mainly, α-pinene, myrcene, and (E)-caryophyllene. Encapsulation efficiency was 97.35%. AFM analyses confirmed the nanoscale dimensions and spherical shape of liposomes, while FTIR indicated successful encapsulation through overlapping functional groups. The droplet size of blank liposomes (L) ranged from 197.4 to 217 nm, while adding the EO decreased the droplet size and electrical conductivity. The polydispersity index (PDI) remained below 0.2. The zeta potential of the liposomes was between −35.61 and −49.43 mV, while the pH value was in the range of 4.35 to 5.01. These results indicate satisfactory stability across repeated measurements. Administration of LEO significantly inhibited paw edema relative to the controls, with a percentage inhibition of approximately 69%, which does not significantly differ from the effect of hydrocortisone, which was used as a positive control. Conclusions: This is the first study to report liposomal encapsulation and in vivo anti-inflammatory activity of an EO derived specifically from green cones of P. halepensis. Our findings demonstrate that EO-loaded liposomes exhibited favorable physico-chemical properties and notable anti-inflammatory activity, comparable to that of hydrocortisone. These results support their potential application in the development of effective topical anti-inflammatory formulations.

Our research presents an analytical curve applicable to accurately determining unknown concentrations of tartrazine in an aqueous solution of any sample. The analytical curve that this study develops may be used to determine the concentration of tartrazine in an aqueous solution of a typical commercially available food dye, which is a mixture of tartrazine and dextrose. The concentration determined in the sample of the food dye was c=7.76 g/ dm3. The examined food dye contained 0.27% of tartrazine. To characterize the presented analytical method, LOD (limit of detection) and LOQ (limit of quantification) were then calculated, obtaining better values compared to the data existent in the literature.

In this study, anthocyanins were extracted from fruit wastes including red grape skin (Vitis vinifera L.), blueberries (Vaccinium myrtillus L.), and raspberries (Rubus idaeus L.) using microwave-assisted extraction. Lyophilized waste materials were extracted with 60% ethanol, and extraction conditions were optimized by adjusting solvent ratio, temperature, microwave power, and extraction time. UV-Vis spectroscopy confirmed anthocyanin presence through characteristic absorption peaks at 280 and 520 nm. Extracts at concentrations of 10%, 15%, and 20% (w/w) were incorporated into chitosan/glycerol biopolymer matrices, in a ratio of 1:0.3, to prepare films. Zeta potential measurements showed extract stability values ranging from −14.5 to −21.0 mV, while extract–biopolymer systems exhibited values around 35 mV, indicating improved stability. The films displayed rapid and visible color changes when exposed to solutions of different pH values, demonstrating excellent pH sensitivity and confirming their potential application as real-time food freshness indicators.