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Article 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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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11761829 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2024.102133 | DOI Listing |
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