Origanum vulgare ssp. hirtum: From Plant to 3D-Printed Gummies with Antioxidant and Anti-Inflammatory Properties

This study investigates the phytochemical profile, antioxidant and anti-inflammatory properties, and 3D-printing application of <i>Origanum vulgare</i> L. ssp. <i>hirtum</i> extract. The extract revealed a diverse range of phenolic compounds, with rosmarinic acid as the predominant compound (47.76%). The extract showed moderate to high lipoxygenase inhibition (IC₅₀ = 32.0 µg/mL), suggesting its potential as an anti-inflammatory agent. It also exhibited strong antioxidant activity, with hydrogen peroxide scavenging (SC₅₀ = 99.2 µg/mL) and hydroxyl radical scavenging (IC₅₀ = 64.12 µg/mL) capabilities. In cellular studies, high concentrations (50 µg/mL and 100 µg/mL) significantly decreased intracellular ROS production in Caco-2 cells (reductions exceeding 53% and 64%, respectively). Moreover, the extract suppressed NO production in LPS-stimulated J774A.1 macrophages in a concentration-dependent manner. The study also explores the incorporation of the extract into 3D-printed gummies. The gels exhibited a shear-thinning behavior, which was essential for successful extrusion-based 3D printing. The incorporation of <i>Origanum</i> extract significantly influenced the mechanical strength and compaction properties of the 3D-printed gummies before breaking (1.6-fold increase) allowing for a better mouth feeling. PXRD and FTIR analyses confirmed the amorphous nature of the 3D-printed gummies and the interaction between active ingredients and excipients utilized for printing. These findings demonstrated the potential for semisolid extrusion 3D printing at room temperature to transform a culinary herb (<i>Origanum vulgare</i> spp. <i>hirtum</i>) into a healthcare product with antioxidant and anti-inflammatory properties.