Effect of freeze-drying and oven-drying on the physicochemical and morphological properties of marjoram essential oil beads produced by ionic gelation | Synapse
February 12, 2026Sustainable Food Technology1 citationsOpen Access
Effect of freeze-drying and oven-drying on the physicochemical and morphological properties of marjoram essential oil beads produced by ionic gelation
The research aims to investigate how freeze-drying and oven-drying affect the properties of marjoram essential oil beads.
Applied different drying methods: freeze-drying and oven-drying.
Produced marjoram essential oil beads through ionic gelation.
Analyzed physicochemical and morphological properties of the beads.
Identified significant differences in the physicochemical properties based on drying method.
Noted variations in the morphological properties of the beads produced by each method.
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.