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
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) exhi...
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| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524010216 |
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| author | Yasmeena Jan Reem Binsuwaidan Muneeb Malik Mifftha Yaseen Sayeed Ahmad Nawaf Alshammari Mohd Adnan Syed Amir Ashraf Bibhu Prasad Panda |
| author_facet | Yasmeena Jan Reem Binsuwaidan Muneeb Malik Mifftha Yaseen Sayeed Ahmad Nawaf Alshammari Mohd Adnan Syed Amir Ashraf Bibhu Prasad Panda |
| author_sort | Yasmeena Jan |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-ae8e1de049a04e3b99913d6e786542e7 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-ae8e1de049a04e3b99913d6e786542e72025-02-12T05:32:09ZengElsevierFood Chemistry: X2590-15752025-01-0125102133Characterization of jamun (Syzygium cumini) juice fortified with nanoemulsified vitamin D3: In vitro and in vivo assessment of its nutraceutical value and anti-diabetic potentialYasmeena Jan0Reem Binsuwaidan1Muneeb Malik2Mifftha Yaseen3Sayeed Ahmad4Nawaf Alshammari5Mohd Adnan6Syed Amir Ashraf7Bibhu Prasad Panda8Department of Food Technology, School of Interdisciplinary Science and Technology, Jamia Hamdard, New Delhi, IndiaDepartment of Pharmaceutical Sciences, College of Pharmacy, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi ArabiaDepartment of Food Technology, School of Interdisciplinary Science and Technology, Jamia Hamdard, New Delhi, India; Department of Biotechnology, School of Engineering, IILM University, Greater Noida, India; Corresponding author at: Department of Biotechnology, School of Engineering, IILM University, Greater Noida, India.Division of Food Science and Technology, Faculty of Horticulture, Shere Kashmir University of Agricultural Science and Technology, Kashmir, India.Bioactive Natural Product Laboratory, Department of Pharmacognosy and Phytochemistry, School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi, India.Department of Biology, College of Science, University of Ha'il, P.O. Box 2440, Ha'il, Saudi ArabiaDepartment of Biology, College of Science, University of Ha'il, P.O. Box 2440, Ha'il, Saudi Arabia; Centre for Global Health Research, Saveetha Medical College and Hospital, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai 602105, IndiaDepartment of Clinical Nutrition, College of Applied Medical Sciences, University of Ha'il, P.O. Box 2440, Ha'il, Saudi ArabiaMicrobial and Pharmaceutical Biotechnology Laboratory, Department of Pharmacognosy and Phytochemistry, School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi, India; Corresponding author at: Microbial and Pharmaceutical Biotechnology Laboratory, Department of Pharmacognosy and Phytochemistry, School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi, India.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.http://www.sciencedirect.com/science/article/pii/S2590157524010216JamunFortificationVitamin DAnti-diabetic potentialVitamin D stabilitySerum 25-OHD |
| spellingShingle | Yasmeena Jan Reem Binsuwaidan Muneeb Malik Mifftha Yaseen Sayeed Ahmad Nawaf Alshammari Mohd Adnan Syed Amir Ashraf Bibhu Prasad Panda 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 Food Chemistry: X Jamun Fortification Vitamin D Anti-diabetic potential Vitamin D stability Serum 25-OHD |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| topic | Jamun Fortification Vitamin D Anti-diabetic potential Vitamin D stability Serum 25-OHD |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524010216 |
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