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Production of marjoram (Origanum vulgare L.) extract using ultrasound and extract capsulation: Effect on physicochemical properties of yogurt

Document Type : Research Paper

Authors

1 1- M.Sc. Graduate of Food Science and Technology, Department of Food Science and Technology, Faculty of Biological Science, North Tehran Branch, Islamic Azad University, Tehran, Iran

2 Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran

3 3- Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, , Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran

10.22092/fooder.2026.368326.1412

Abstract

Origanum vulgare L. is a native medicinal plant of interest due to antibacterial, antifungal, antiviral and antioxidant activities. In this study, water, water/ethanol and ethanol solvents with and without ultrasound (at a frequency of 37 kHz at a temperature of 35°C for 35 minutes) were used to extract marjoram extract. The extraction efficiency of total phenols, flavonoids and anthocyanins with water/ethanol solvents was higher than pure water and pure ethanol.The IC50 value as an index of antioxidant activity in the ultrasonically extracted marjoram extract was significantly 0/05reduced compared to the control samples (p<0.05). A mixture of maltodextrin/gum arabic in a chloroform/methanol solvent system was used as a coating for encapsulating the marjoram extract. Considering the difference in anthocyanin content before and after encapsulation, the efficiency of the encapsulation process was 86.71% ± 0.93%. To produce enriched yogurt, marjoram extract microcapsules with concentrations of 0.3%, 0.6% and 0.9% were used. According to the results, the addition of microencapsulated marjoram extract caused a significant decrease in pH and syneresis and a significant increase0/05 in the number of lactic acid bacteria (p<0.05). Electron microscope images showed that the use of microencapsulated marjoram extract in yogurt formulation resulted in a more compact and cohesive structure in yogurt samples containing microencapsulated marjoram extract compared to the control sample. Considering the positive physicochemical and microbial effects of 0.9% microcapsules containing marjoram extract on yogurt and considering the use of non-edible solvents in this study, future research should use safe solvents for coating for commercial production.

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References
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Food Engineering Research
Volume 24, Issue 2
Fall and Winter 2026
December 2025
Pages 1-14
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