Development and Evaluation of Gelatin-Based Gummy Jellies Enriched with Oregano Oil: Impact on Functional Properties and Controlled Release
Abstract
:1. Introduction
2. Materials and Methods
2.1. Equipment
2.2. Reagents
2.3. Preparation of JO/EJO Gummy Jellies
2.4. Determination of Mass Uniformity and OJ Yield
2.5. Determination of the Swelling Index
Determining the Disaggregation Time
2.6. Determination of the Tensile Strength
2.7. In Vitro Release of Active Ingredients from Gummy Jellies and Evaluation of Functional Activity
2.8. Composition Identification and Nutritional Quantification
2.9. Statistical Analysis
3. Results
3.1. Mass Uniformity
3.2. Swelling Index
3.3. Disintegration Time
3.4. Tensile Strength
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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The Amount of Materials Used | The Amount of Materials Used | ||||||
---|---|---|---|---|---|---|---|
Oregano Oil (g) | Grape Seed Oil (g) | Date Syrup (g) | Citric Acid (g) | Gelatin (g) | Glycerin (g) | Distilled Water (g) | |
JO | 0.5 | 5 | 20 | 0.5 | 20 | 10 | q.s. |
EJO | - | 5 | 20 | 0.5 | 20 | 10 | q.s. |
Compound Name | Retention Time (Seconds) | Relative Area (%) | Kovats Retention Indices (RI) |
---|---|---|---|
Carvacrol | 16.77 | 15.12 | 1292 |
endo-Borneol | 9.737 | 3.39 | 1214 |
R-(−)-p-Menth-l-en-4-ol | 9.890 | 2.89 | 1409 |
β-Bisabolene | 14.349 | 2.65 | 2264 |
Linalool | 11.92 | 2.02 | 1861 |
Caryophyllene | 13.356 | 1.44 | 1962 |
Terpineol | 10.210 | 1.06 | 1381 |
Caryophyllene oxide | 15.397 | 1.01 | 3669 |
Carvone | 11.118 | 0.61 | 1299 |
.tau.-Cadinol | 15.989 | 0.57 | 1804 |
2,7-Dimethyloctadiin-3,5-diol-2,7 | 13.734 | 0.52 | 2288 |
Thymol | 16.51 | 0.48 | 1268 |
(−)-Spatulenol | 15.302 | 0.46 | 1829 |
3-Trifluoroacetate ester pregnenolone | 21.107 | 0.46 | 3162 |
Eucaliptol | 7.622 | 0.40 | 1670 |
Phenol, 2-methil-5-(1-methyletil)-, acetate | 12.574 | 0.32 | 1953 |
o-lzopropilphenethol | 12.033 | 0.27 | 1895 |
α-Pinene | 6.074 | 0.23 | 713 |
Geranyl acetate | 12.656 | 0.23 | 4360 |
Excipients | Empty Jelly (EOJ) | Jelly with Oil (OJ) | Role in Formulation | Nutritional Information (Per 100 g) |
---|---|---|---|---|
Oregano oil | - | 30 drops (~1.5 g) | Therapeutic agent | 9 kcal, 0 g protein, 0 g carbs, 1 g fat |
Gelatin | 20.00 g | 20.00 g | Thickening agent | 82 kcal, 20 g protein, 0 g carbs, 0 g fat |
Glycerin | 10.00 g | 10.00 g | Plasticizer | 40 kcal, 0 g protein, 10 g carbs, 0 g fat |
Grape seed oil | 5.00 g | 5.00 g | Plasticizer | 45 kcal, 0 g protein, 0 g carbs, 5 g fat |
Date syrup | 20.00 g | 20.00 g | Sweetener | 60 kcal, 0 g protein, 15 g carbs, 0 g fat |
Citric acid | 0.50 g | 0.50 g | Preservative | 0 kcal, 0 g protein, 0 g carbs, 0 g fat |
Water | Ad 100.00 g | Ad 100.00 g | Solvent/Carrier | 0 kcal, 0 g protein, 0 g carbs, 0 g fat |
Calories | 227 kcal | 236 kcal | Reduced calories per unit | |
Carbohydrates | 25 g | 25 g | Carbohydrates from natural origins | |
Proteins | 20 g | 20 g | Proteins from natural sources | |
Lipids | 5 g | 6 g | Lipids from vegetable sources | |
Nutri-Score | C | D | Healthier-alternative functional food |
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Ganea, M.; Georgiana Ioana, P.C.; Ghitea, T.C.; Ștefan, L.; Groza, F.; Frent, O.D.; Nagy, C.; Iova, C.S.; Schwarz-Madar, A.F.; Ciavoi, G.; et al. Development and Evaluation of Gelatin-Based Gummy Jellies Enriched with Oregano Oil: Impact on Functional Properties and Controlled Release. Foods 2025, 14, 479. https://doi.org/10.3390/foods14030479
Ganea M, Georgiana Ioana PC, Ghitea TC, Ștefan L, Groza F, Frent OD, Nagy C, Iova CS, Schwarz-Madar AF, Ciavoi G, et al. Development and Evaluation of Gelatin-Based Gummy Jellies Enriched with Oregano Oil: Impact on Functional Properties and Controlled Release. Foods. 2025; 14(3):479. https://doi.org/10.3390/foods14030479
Chicago/Turabian StyleGanea, Mariana, Potra Cicalau Georgiana Ioana, Timea Claudia Ghitea, Liana Ștefan, Florina Groza, Olimpia Daniela Frent, Csaba Nagy, Claudiu Sorin Iova, Andrada Florina Schwarz-Madar, Gabriela Ciavoi, and et al. 2025. "Development and Evaluation of Gelatin-Based Gummy Jellies Enriched with Oregano Oil: Impact on Functional Properties and Controlled Release" Foods 14, no. 3: 479. https://doi.org/10.3390/foods14030479
APA StyleGanea, M., Georgiana Ioana, P. C., Ghitea, T. C., Ștefan, L., Groza, F., Frent, O. D., Nagy, C., Iova, C. S., Schwarz-Madar, A. F., Ciavoi, G., Vicas, L. G., Constanta, P. D., & Moisa, C. (2025). Development and Evaluation of Gelatin-Based Gummy Jellies Enriched with Oregano Oil: Impact on Functional Properties and Controlled Release. Foods, 14(3), 479. https://doi.org/10.3390/foods14030479