Work

Characterization of jamun (Syzygium cumini) juice fortified with nanoemulsified vitamin D3: In vitro and in vivo assessment of its nutraceutical value and anti-diabetic potential

Year: 2024

Type: article

Abstract: This study aimed to fortify Jamun ( Syzygium cumini ) juice with vitamin D 3 to address vitamin D deficiency and boost health. A nanoemulsion of vitamin D 3 was fabricated using a low-temperature (4–20 0 C) sonication method and incorporated into the juice. The vitamin D fortified jamun juice (VDFJJ) exhibited a total polyphenol content of 14.37 mg GAE/mL, total flavonoids of 8.27 mg QE/mL, and 94.2 % antioxidant activity. It demonstrated antidiabetic potential, with IC 50 values for α-amylase and α-glucosidase inhibition at 110 μg/mL and 134 μg/mL, respectively. Vitamin D 3 showed 82 % release profile in simulated gastrointestinal fluids. After 4 weeks of VDFJJ intervention in vitamin D-deficient animal models, serum levels of 25-OHD, PTH, calcium, phosphorus, and ALP were significantly improved. Vitamin D 3 demonstrated stability within the matrix, showing a slight reduction from 4000 IU to 2440 IU over a three-month period. This nanoemulsion approach effectively enhances the solubility and bioavailability of vitamin D 3 in low-fat beverages like jamun juice, offering significant nutritional benefits and anti-diabetic properties. • This study introduces a novel approach by fortifying Jamun ( Syzygium cumini ) juice with nanoemulsified Vitamin D 3 . • Comprehensive in vitro assessments were performed to evaluate the fortified juice's anti-diabetic properties. • In vivo studies showed improved serum 25-OHD levels, confirming vitamin D 3 bioavailability in animal models. • Jamun juice successfully carried vitamin D 3 , addressing the challenge of fortifying low-fat beverages. • Fortified Jamun juice is a potential functional beverage, offering significant health benefits and anti-diabetic properties.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2024.102133