Characterization of Jamun () Juice Fortified with Nanoemulsified Vitamin D: and Assessment of Its Nutraceutical Value and Anti-diabetic Potential

Overview

Journal Food Chem X

Date 2025 Jan 27

PMID 39867215

Authors

Yasmeena Jan

Reem Binsuwaidan

Muneeb Malik

Mifftha Yaseen

Sayeed Ahmad

Nawaf Alshammari

Mohd Adnan

Syed Amir Ashraf

Bibhu Prasad Panda

Affiliations

Soon will be listed here.

Abstract

This study aimed to fortify Jamun () juice with vitamin D to address vitamin D deficiency and boost health. A nanoemulsion of vitamin D was fabricated using a low-temperature (4-20C) 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 values for α-amylase and α-glucosidase inhibition at 110 μg/mL and 134 μg/mL, respectively. Vitamin D 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 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 in low-fat beverages like jamun juice, offering significant nutritional benefits and anti-diabetic properties.

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