Summary
Functional foods play a crucial role in contemporary dietary strategies. This study investigates the incorporation of oregano oil, a bioactive extract that is known for its antimicrobial and antioxidant properties, into gelatin-based gummy jellies to develop functional food products with controlled release properties. The jellies were evaluated for mass uniformity, swelling index, disintegration time, and tensile strength under simulated oral and gastric conditions. The results showed that oregano oil significantly reduced the swelling index (e.g., 128.76 ± 0.67% at pH 5) and prolonged the disintegration time (e.g., 6-18 min across pH environments), highlighting its potential for controlled release. The mechanical strength remained stable (5.2 ± 0.3 N), ensuring structural integrity. These
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