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. 2024 Dec 28:25:102133.
doi: 10.1016/j.fochx.2024.102133. eCollection 2025 Jan.

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

Yasmeena Jan  1 , Reem Binsuwaidan  2 , Muneeb Malik  1   3 , Mifftha Yaseen  4 , Sayeed Ahmad  5 , Nawaf Alshammari  6 , Mohd Adnan  6   7 , Syed Amir Ashraf  8 , Bibhu Prasad Panda  9
Affiliations

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

Yasmeena Jan et al. Food Chem X. .

Abstract

This study aimed to fortify Jamun (Syzygium cumini) juice with vitamin D3 to address vitamin D deficiency and boost health. A nanoemulsion of vitamin D3 was fabricated using a low-temperature (4-200C) 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 IC50 values for α-amylase and α-glucosidase inhibition at 110 μg/mL and 134 μg/mL, respectively. Vitamin D3 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 D3 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 D3 in low-fat beverages like jamun juice, offering significant nutritional benefits and anti-diabetic properties.

Keywords: Anti-diabetic potential; Fortification; Jamun; Serum 25-OHD; Vitamin D; Vitamin D stability.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Processing of VDFJJ; jamun fruit (a), jamun juice (b), seed and residue (c), vitamin D3 nanoemulsion (d).
Fig. 2
Fig. 2
Size distribution (a) and zeta potential (b) of nanoemulsion.
Fig. 3
Fig. 3
FTIR spectra of vitamin D3 (VD3), blank jamun juice (BJJ) and vitamin D3 fortified jamun juice (VDFJJ).
Fig. 4
Fig. 4
Vitamin D3 concentration of the VDFJJ during three months of storage, error bars represent standard deviation for n = 3. The experimental values that do not have a common superscript are significantly different (p < 0.05).
Fig. 5
Fig. 5
Vitamin D3 release % from the VDFJJ in the simulated gastro and intestinal fluids.
Fig. 6
Fig. 6
Sensory attributes of unfortified jamun juice and vitamin D3 fortified jamun juice.
See this image and copyright information in PMC

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