Effect of freeze-drying and oven-drying on the physicochemical and morphological properties of marjoram essential oil beads produced by ionic gelation

Sustainable Food Technology 2026 Open access

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Authors: Karen E. L. Mazza, André Mesquita Magalhães Costa, H. R. Bizzo, Renata Valeriano Tonon
DOI: 10.1039/d5fb00857c
Cited by: 1
References: 42

Abstract

This study explored the impact of different drying methods – freeze-drying (FD) and oven-drying (OD) – on the physicochemical properties of marjoram essential oil (MEO) beads produced by ionic gelation.

Fields of Study & Subjects

Microencapsulation and Drying Processes Food Drying and Modeling Proteins in Food Systems

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
3
Pages
2709–2719
Publication date
1 January 2026
Language
EN